tag:blogger.com,1999:blog-18570170590223976672024-02-07T14:20:46.775-05:00The Urban GathererFind Fresh Organic Seasonal REAL Food Locally with Simple and Fresh Recipesginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-1857017059022397667.post-21073491346010107602014-11-28T12:17:00.000-05:002014-11-28T12:17:05.085-05:00I Love Buttermilk
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">So A few things up front:</span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b2TDmBi_QT3R59BKg_apiWL4M8OL7ZAeq_S3RwtbZy7h1kpIefgd92H1kRPTbWCXNhJfVRuw1KZt0r3KRehHk95WPVlUV1FprHbWCW70SVjkbqcMGMP9Nvhw28sSiFKd91584Htumug/s1600/IMG_0089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b2TDmBi_QT3R59BKg_apiWL4M8OL7ZAeq_S3RwtbZy7h1kpIefgd92H1kRPTbWCXNhJfVRuw1KZt0r3KRehHk95WPVlUV1FprHbWCW70SVjkbqcMGMP9Nvhw28sSiFKd91584Htumug/s1600/IMG_0089.JPG" height="200" width="133" /></a></div>
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<span style="font-family: "Century Gothic";">1<i style="mso-bidi-font-style: normal;">. I love buttermilk.</i> <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">It’s tangy
deliciousness and it’s ability to do an uncountable amount of good things for
food and beyond, the fact that it is low fat and quite good for you despite
it’s -not so good for you- sounding name.<span style="mso-spacerun: yes;">
</span>Oh!!! I could wax and wane over the beauty of buttermilk all day and I
thought I knew just about all of its tricks until last week. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">I said a few
things…<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">2. <i style="mso-bidi-font-style: normal;">I love cottage cheese.<o:p></o:p></i></span></div>
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<span style="font-family: "Century Gothic";">I have been on a
constant quest to find the best cottage cheese. I have tried every brand from
the average store brands to the organic and all natural to the artisan brands
only found in specialty stores and really only one did I feel was the right
texture, creaminess, and sodium content.<span style="mso-spacerun: yes;">
</span>It came from a store that I don’t frequent; in fact, I would just go
there to get the cottage cheese. So I decided to start some research on making
my own at the beginning of this year. I pulled a bunch of recipes off line and
started studying.<span style="mso-spacerun: yes;"> </span>Needless to say I
never followed through with it and can’t even find the folder of all the things
I printed off to learn about it. Part of it I believe was a little intimidation
and even though I love a challenge, I really hate failure. <o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vq_1PrK3UNLv1P1YbNSgPC90w9B0o7xXZsubsi8EickePKDW6ekJwTtBzp0CBPGNeAROOxYrdbhu5uVPhD0zgFtF67RET1EzwITIs8xdsXUz3hBDb5ahq4JvYwy2A_SX8H6L8wTd_XY/s1600/IMG_0091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vq_1PrK3UNLv1P1YbNSgPC90w9B0o7xXZsubsi8EickePKDW6ekJwTtBzp0CBPGNeAROOxYrdbhu5uVPhD0zgFtF67RET1EzwITIs8xdsXUz3hBDb5ahq4JvYwy2A_SX8H6L8wTd_XY/s1600/IMG_0091.JPG" height="320" width="213" /></a></div>
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<span style="font-family: "Century Gothic";">Fast forward
several months later and to a book signing for The Short Stack Editions* that I
attended with some crazy talented authors and friends of mine (Angie Mosier and
Virginia Willis) at The Preserving Place** in Atlanta. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Although another
good friend of mine, Tamie Cook, had given me their books as a gift and I had
looked through them previously I decided before the event to revisit them. What
did I discover in Angie’s book about Buttermilk you ask????<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">A RECIPE FOR
COTTAGE CHEESE USING BUTTERMILK!!!!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">WHAT, who knew?<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">It couldn’t be
easier. Heat buttermilk until the whey separates from the curd, drain it, add
some cream and salt if desired and chill. But don’t throw out the whey…there
are many things you can do with it…put it in your smoothie…no more protein
powder, use it in replacement of liquids in baking, throw it in your stock or
soup, I think you can even use it in your garden to improve the soil. Oh, and
it freezes well too.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">WHAT---WHAT???<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo927G9B7WX1fmb21z3Yi2Y8b7MxP-SNNdrgy0I9gjpA1gfSoW7xwsh4BSoEUC51SAG6ucYomx9fATE33lAUOPcUmQjIgazdpaVrfw54e2ltjykyAivwBrzuJFsDOxJIjrfCku05E4mA/s1600/IMG_0095.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo927G9B7WX1fmb21z3Yi2Y8b7MxP-SNNdrgy0I9gjpA1gfSoW7xwsh4BSoEUC51SAG6ucYomx9fATE33lAUOPcUmQjIgazdpaVrfw54e2ltjykyAivwBrzuJFsDOxJIjrfCku05E4mA/s1600/IMG_0095.JPG" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaf6v3YRNEaRKt6lpiLjb6gcgasfZ93ZbZa9ra5CCaw_IdDYm1sQuLqqDDooSUWChp8TCo3IOQhcdoTA-08NTL5Pf-VAMhBiuu2k9wtpQxApN4lbOG03_uAKKn5KE_nsfVVuK2MrxCJ4/s1600/IMG_0088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaf6v3YRNEaRKt6lpiLjb6gcgasfZ93ZbZa9ra5CCaw_IdDYm1sQuLqqDDooSUWChp8TCo3IOQhcdoTA-08NTL5Pf-VAMhBiuu2k9wtpQxApN4lbOG03_uAKKn5KE_nsfVVuK2MrxCJ4/s1600/IMG_0088.JPG" height="133" width="200" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: 'Century Gothic';">Ok, I know I am a nerd. It’s the little things that get me excited but now my cottage cheese
quest is over. I have found the one I love and I now take great pleasure in
knowing that it is one that I can make myself!!!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pc9lTKfBSqqGmUOUQdJQaqFnVJqujgI7SCGrE9P_wBe0Hhw1KByFJ44acbYqPcGlsQtqrZmFAqd1uVu9AwnEX2aHP4YqRnRIlDUhN_LusxoN4E-wO5MCH8CvLDNHm_HSpEcEOdKfExg/s1600/IMG_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pc9lTKfBSqqGmUOUQdJQaqFnVJqujgI7SCGrE9P_wBe0Hhw1KByFJ44acbYqPcGlsQtqrZmFAqd1uVu9AwnEX2aHP4YqRnRIlDUhN_LusxoN4E-wO5MCH8CvLDNHm_HSpEcEOdKfExg/s1600/IMG_0097.JPG" height="213" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Thank you Angie!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Now go buy the
book, or better yet all of them…I can’t wait to try the Tomato Pie!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">*a collection of
small format cookbooks on a single subject written by top culinarians from
around the U.S.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><a href="http://shortstackeditions.com/about/">http://shortstackeditions.com/about/</a><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">**<a href="http://www.preservingplace.com/">http://www.preservingplace.com/</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Happy Curds and Whey!</div>
<div class="MsoNormal">
V</div>
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<!--EndFragment-->ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-69717679479979835272014-11-19T18:27:00.000-05:002014-11-19T18:27:20.204-05:00The Modern Post: Strawberry Fruit Leather
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">The Modern Post: Strawberry Fruit Leather<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZplXYj9xE8CYjUwkoPrinxsiGDS5eHHx47uvIXo73bwRz1Xkghs1rWFpDXo8__xIhdTOybqQMtEAHoyUZwKu8IggV4Y4KYnrpQUbY6UYyvgyLl1XqE7BvTiwFbvlOtvIjs3nRGIJF7Ps/s1600/IMG_0109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZplXYj9xE8CYjUwkoPrinxsiGDS5eHHx47uvIXo73bwRz1Xkghs1rWFpDXo8__xIhdTOybqQMtEAHoyUZwKu8IggV4Y4KYnrpQUbY6UYyvgyLl1XqE7BvTiwFbvlOtvIjs3nRGIJF7Ps/s1600/IMG_0109.JPG" height="400" width="266" /></a><span style="font-family: "Century Gothic";">The beautiful and
talented Heidi Rew, a fellow blogger, and TV/radio personality, recently
approached me to take part in a pilot she was shooting called <i>The Modern Post</i>.
I was beyond flattered and agreed to help her out with the food segment portion
of her pilot! <i>The Modern Post</i> is a concept designed around a way for people to view quality lifestyle blog posts. Each episode has a different theme and will
feature expert bloggers on the subjects of Home Décor, Fitness, Fashion, and
Food.<span style="mso-spacerun: yes;"> </span>The theme for the pilot was DIH--- “Do it
Herself”.<span style="mso-spacerun: yes;"> </span>So for my segment I
demonstrated how to make Strawberry Fruit Leather. Strawberries may be out of
season now but you can do this with just about any fruit! It is crazy easy,
healthy, and delicious you’ll wish you knew how to make this simple and cool recipe
earlier. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><span class="Apple-style-span" style="font-size: large;"><b><i><br /></i></b></span></span></div>
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<span style="font-family: "Century Gothic";"><span class="Apple-style-span" style="font-size: large;"><b><i>The Modern Post
Pilot is going to go live THURSDAY, NOVEMBER 20, 2014. </i></b><o:p></o:p></span></span></div>
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<span style="font-family: "Century Gothic";"><span class="Apple-style-span" style="font-size: large;">Check it out at: <a href="http://themodernpost.tv/">http://themodernpost.tv/</a>.</span><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><u><b>Also check out
all the other Blogger’s sites:</b></u></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Host</span></b><span style="font-family: "Century Gothic";">: Heidi Rew: </span><a href="http://partiesforpennies.com/"><span style="font-family: "Century Gothic";">http://partiesforpennies.com/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Fitness:</span></b><span style="font-family: "Century Gothic";"> Donna Burke: </span><a href="http://yogainheels.com/"><span style="font-family: "Century Gothic";">http://yogainheels.com/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Home Décor</span></b><span style="font-family: "Century Gothic";">: Kristin Jackson: </span><a href="http://www.huntedinterior.com/"><span style="font-family: "Century Gothic";">http://www.huntedinterior.com/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Fashion:</span></b><span style="font-family: "Century Gothic";"> Jessica Camerata: </span><a href="http://mystylevita.com/"><span style="font-family: "Century Gothic";">http://mystylevita.com/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Strawberry Fruit Leather<o:p></o:p></span></b></div>
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<span style="font-family: "Century Gothic";">4 cups hulled
strawberries<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Local honey-2
tablespoons-1/4 cup, depending on sweetness of the strawberries, less is better<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Heat
an oven to the lowest setting possible, mine is 170°F. Puree all of the
ingredients in a blender or food processor until smooth. Line a sheet pan with
parchment paper and pour the mixture onto the pan. Spread the puree into a thin
layer, tilting the pan to get as even as possible. Bake in the oven for several
hours until it is no longer wet to the touch but not yet crispy, ours took
about 4 hours. Remove from the oven and allow to cool slightly. Cut into 1-inch
wide strips, leaving the paper on. Roll up and store in an airtight container
for a few weeks or in the fridge for several months.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo17gexGKC4MpCblZK6lBbDoqipEbo2zzR5fkkeeke898xQ8nCqbGgV2x1iFibUugw7DuKERaz03x9PkR53RZRHvbYmCr87OPnbhFP4fncTb0u0OQtbslRpDhLV948lAE4iW-_dJ83_U/s1600/IMG_0111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo17gexGKC4MpCblZK6lBbDoqipEbo2zzR5fkkeeke898xQ8nCqbGgV2x1iFibUugw7DuKERaz03x9PkR53RZRHvbYmCr87OPnbhFP4fncTb0u0OQtbslRpDhLV948lAE4iW-_dJ83_U/s1600/IMG_0111.JPG" height="400" width="263" /></a><i style="mso-bidi-font-style: normal;"><span style="font-family: "Century Gothic";">Notes:</span></i><span style="font-family: "Century Gothic";"> The cook times will vary from fruit to fruit, depending on
how juicy the fruit is. Sometimes with certain fruits like apples, you may need
to add a little water to get them pureed to the right consistency. This can be
done with just about any fruit, even frozen fruits. <span style="mso-spacerun: yes;"> </span>Apples with cinnamon, blueberries and lime
zest, even pumpkin… you can get creative too with different combinations and
flavor combos!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Enjoy!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">V</span></div>
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<o:p></o:p><br />
<!--EndFragment-->ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-51459750928680234202014-08-07T13:06:00.000-04:002014-08-07T13:06:36.401-04:00Summertime Tomatoes
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Summer Time Tomatoes<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-indent: .5in;">
It’s been a while since I posted,
over a year in fact. I’ve been busy with a career, a family, and just plain
life. On top of not having the time I have been lacking inspiration. Food is my
life. I work with it everyday, sometimes to the point of not being interested.
When I am not working, however, I love to cook and more importantly: EAT. <o:p></o:p></div>
<div class="MsoNormal" style="text-indent: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bbVXbzxpm1K0BPxvlE5JX3Zunr9JVpi4QRMTgZBR-NROKufbnB5wrsImMYiuq1DTIODQK6e9Fk6aUEchlkk3KySz6koMM-0s2FiLCLO0DEwF6zVtsXyBiL7l0nCi39yG2mjtcQt5To/s1600/IMG_7650.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bbVXbzxpm1K0BPxvlE5JX3Zunr9JVpi4QRMTgZBR-NROKufbnB5wrsImMYiuq1DTIODQK6e9Fk6aUEchlkk3KySz6koMM-0s2FiLCLO0DEwF6zVtsXyBiL7l0nCi39yG2mjtcQt5To/s1600/IMG_7650.jpg" height="240" width="320" /></a>I found inspiration last week in
the bounty of tomatoes my husband pulled from the garden. He had been bringing
in a handful or two of cherry tomatoes every few days or so then one day he
brought in the mother load. I had no idea what was going on in the back yard!!!
He then left town for a week for work telling me that he wanted me to save him
some for when he came back. A few have endured but most were getting past their
prime. I shared a few with my family, I was throwing them in salads, making
omelets stuffed with them and just cutting them up to eat with some salt and
pepper at every meal. I still had too much for me to eat! <o:p></o:p></div>
<div class="MsoNormal" style="text-indent: .5in;">
I was trying to think of something
fun to do with them. I could make sauce to freeze, I could make ketchup but
then I remembered a truly memorable meal I had about a year ago at the Southern
Food Ways Alliance Symposium in Oxford, Mississippi.<o:p></o:p></div>
<div class="MsoNormal" style="text-indent: .5in;">
Not only is it one of the most fun,
food filled weekends of the year it brings to the forefront some fantastic
chefs. Each year there is a focus on what the Symposium is about and last year
was Women at Work. One of the meals was prepared by Chef Vivian Howard and was
the one that sticks in my mind.<span style="mso-spacerun: yes;"> </span>She is
the part owner of the restaurant The Chef and the Farmer with her husband in
Eastern North Carolina. In that meal that she prepared there were two
unbelievably delicious dishes. Simple, not fancy at all, just made with high
quality ingredients and with so much care you could taste it. <o:p></o:p></div>
<div class="MsoNormal" style="text-indent: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYJdyNocBQUzFBJjzbuIJ2s2upzNjSbxhLih-aSi1hdq92lZFiFJALWEM2GwmFhu26iCi-fLGATJN823842E1Qh5E0ossGDdjeOwn7Am0NJbnfSDu5FJ1tjYP6-ChauQ6HREU9eVjW-I/s1600/IMG_0408.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYJdyNocBQUzFBJjzbuIJ2s2upzNjSbxhLih-aSi1hdq92lZFiFJALWEM2GwmFhu26iCi-fLGATJN823842E1Qh5E0ossGDdjeOwn7Am0NJbnfSDu5FJ1tjYP6-ChauQ6HREU9eVjW-I/s1600/IMG_0408.JPG" height="133" width="200" /></a>The two dishes she made that I
can’t ever stop thinking about were her mother’s (Scarlett) Chicken and Rice
and her Tomato Pie. I got online and began searching, not very hopeful that I
would find the recipes but maybe a way to contact her directly to get them.
Luckily in my search I discovered that she has a show on PBS called A Chef’s
Life where she explores Southern food with a focus on farm to table. I began
looking at the episodes and there they were out of the 13 episodes I found the
Tomato Pie and the Chicken and Rice recipes. I quickly set to making both and
although it never tastes the same as when someone else makes it for you they
both were pretty darn close!<o:p></o:p></div>
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Here are some pictures of the
Tomato Pie and some links to the two recipes. <o:p></o:p></div>
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<br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilemk9FLWIf-IFE_K38-syk13R1D0s0ZQ_x9jyDtlm1kTdQuCNpTbSVPBP2-nbHh-Ng71EnkY_sb5mjv569_uiC8CyEYE09aySoZohXwIcf1KyCmkW3IoCXpovQxcGNWKbJ_CDnpiF8fM/s1600/IMG_0415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilemk9FLWIf-IFE_K38-syk13R1D0s0ZQ_x9jyDtlm1kTdQuCNpTbSVPBP2-nbHh-Ng71EnkY_sb5mjv569_uiC8CyEYE09aySoZohXwIcf1KyCmkW3IoCXpovQxcGNWKbJ_CDnpiF8fM/s1600/IMG_0415.JPG" height="213" width="320" /></a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqc3HlgeMKzRYNl3Hi2u_H_verjxeMdn4GNWil4uBraW4ymmWa8Z7-9EyZwe3Dxp232JtuFv2b6FBtxVN8AZ_F0wygVibjOjBDLQzC-FJ0UU9YLRWw5RfmVCUbAikGQcAo6ru4xCH2Yfs/s1600/IMG_0418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqc3HlgeMKzRYNl3Hi2u_H_verjxeMdn4GNWil4uBraW4ymmWa8Z7-9EyZwe3Dxp232JtuFv2b6FBtxVN8AZ_F0wygVibjOjBDLQzC-FJ0UU9YLRWw5RfmVCUbAikGQcAo6ru4xCH2Yfs/s1600/IMG_0418.JPG" height="213" width="320" /></a></div>
<div class="MsoNormal">
<a href="http://www.pbs.org/food/recipes/tomato-pie/">http://www.pbs.org/food/recipes/tomato-pie/</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.achefslifeseries.com/recipes/21">http://www.achefslifeseries.com/recipes/21</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!<o:p></o:p></div>
<div class="MsoNormal">
V<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-11793316569652078432013-03-08T15:10:00.000-05:002013-03-08T15:10:01.211-05:00Butternut Squash and Chard Lasagna
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru0yoMBz0GNNegNRbGg-YfJHKAMjNp7xT8SoUXtpd0zndBNs_1sG61WZQ9p6s_cdxYUHpTMVmPGWqUcquKR6YoseJefeNmC8kDkgCIshQVG9wwr6zXarH0G2YNmMHVIhuHuYWMgnBXpE/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru0yoMBz0GNNegNRbGg-YfJHKAMjNp7xT8SoUXtpd0zndBNs_1sG61WZQ9p6s_cdxYUHpTMVmPGWqUcquKR6YoseJefeNmC8kDkgCIshQVG9wwr6zXarH0G2YNmMHVIhuHuYWMgnBXpE/s320/photo+4.JPG" width="312" /></a></div>
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<span style="font-family: "Century Gothic";">It’s March in
Atlanta and the weather is crazy. From 60 degrees and sunny one day to 35 with
rain and crazy wind the next. I try and cook at least 2-3 times a week,
schedule depending, and I always get cravings for certain things. Butternut
squash along with sweet potatoes are a staple in my house because the
possibilities are endless and Swiss chard comes in my CSA box every 2 weeks for
weeks on end this time of year. Sometimes I make soup, some times I roast,
sometimes I just steam.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">The weather was particularly
gross this past Monday and I was craving butternut squash lasagna that I
sometimes buy at DeKalb Farmer’s Market, delicious. However, I take great
delight, especially when I don’t want to get out in the elements or am feeling
lazy, in creating a meal with what I have on hand at home. It’s a skill that
some possess others not, like my husband. We can have a fridge/pantry full of
things and he looks and says, “there is nothing to eat here”. Wrong! You just
have to see beyond, imagine, and be creative. That’s where I come in.<span style="mso-spacerun: yes;"> </span>So, with it also being Monday, i.e. Meatless
Monday, I was excited to realize that I had everything in house to make a
fantastic veggie lasagna. In the summer I do a tomato based with summer
zucchini and squash but today called for something creamy, sweet, and bitter.
And so here you are, enjoy:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Butternut Squash and Chard Lasagna<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Serves 8<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">12 lasagna
noodles*<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 1/2-3#
butternut squash, peeled, seeded and cut into 1 inch cubes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Freshly ground
black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 large leeks,
cleaned and sliced thin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 cloves garlic,
minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 bunch Swiss
Chard, cleaned leaves cut into 1 inch pieces and stems in 1/2 inch slice<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 137.0pt;">
<span style="font-family: "Century Gothic";">2
tablespoons butter<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/3 cup AP flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3/4 teaspoon
freshly grated nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon dried
sage<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon dried
thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">4 cups milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 cup grated
Parmesan<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 cups grated
mozzarella<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Cooking spray<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Preheat your oven
to 425 degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxMdC8W3usg51AFUljwvXvQnMbufmDz6tgsLk1GbxsaigUM7PQLbKtL-L3P49UaxwpEjCfvbcouKm7OtxyAZKkIEEy6XWfQdvRDTIyuJyP07xgjaxAH_PzNMeCpBG_nJ-VMdUsrPyeTQ/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxMdC8W3usg51AFUljwvXvQnMbufmDz6tgsLk1GbxsaigUM7PQLbKtL-L3P49UaxwpEjCfvbcouKm7OtxyAZKkIEEy6XWfQdvRDTIyuJyP07xgjaxAH_PzNMeCpBG_nJ-VMdUsrPyeTQ/s200/photo+2.JPG" width="150" /></a><span style="font-family: "Century Gothic";">*Cook and drain
your lasagna noodles and toss with a little olive oil. You could use fresh or
no boil. If you use no boil the oven time may need to be increased until they
are tender.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">In a large bowl
toss the butternut squash with some olive oil until coated and season with some
salt and pepper. Spread evenly on a baking sheet and roast in the oven until
tender, about 25-35 minutes, tossing a few times during the cooking.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Meanwhile, heat a
few tablespoons olive oil in a large straight-sided sauté pan over medium heat.
<span style="mso-spacerun: yes;"> </span>Add your leeks and cook for 6-8 minutes,
or until tender. Add the sliced chard stalks and cook a few minutes more. Then
add your garlic and let it go another few minutes until everything is tender.
Add the chard leaves and toss until wilted. Season with salt and pepper and set
aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">When your squash
is finished remove from the oven and transfer to a large bowl and mash with a
potato masher until relatively smooth. Alternatively you could dump into a food
processor and pulse a few times. Season with salt and pepper and set aside.
Turn your oven down to 375 degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">In a large Dutch
oven, melt the butter over medium heat. In a small bowl combine the flour,
nutmeg, sage, and thyme. Sprinkle the flour mixture into the melted butter and
cook for 2 minutes, whisking constantly, this will be a thick paste. Slowly,
while whisking constantly add your milk. Raise the heat to medium high and
bring to a boil. Boil for a few minutes, still whisking until the mixture is
smooth and thickened. Remove from the heat and add 1/2 cup of the Parmesan and
stir until melted and season with salt and pepper.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVSznGu3mt04rB15f7kq8-bfKqzer0dsmAFav8z4tqBwJyQhWjqi_rpgERX62fspnLrR5GRVuUzwrKvU48WRa9hpGjxOakpJuePZXsJ8P9rzQNZWPx9q1YEclCPv5WoX7Vw2k2x0xhts/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVSznGu3mt04rB15f7kq8-bfKqzer0dsmAFav8z4tqBwJyQhWjqi_rpgERX62fspnLrR5GRVuUzwrKvU48WRa9hpGjxOakpJuePZXsJ8P9rzQNZWPx9q1YEclCPv5WoX7Vw2k2x0xhts/s200/photo+1.JPG" width="150" /></a><span style="font-family: "Century Gothic";">Spray a 13x9-baking
dish with cooking spray. Spoon a little of the white sauce in the bottom of the
pan. Layer 4 lasagna noodles, then top with all of the Swiss chard mixture. Top
this with about a cup of the white sauce and a layer of mozzarella cheese. Then
add 4 more noodles, a layer of sauce, the entirety of the squash puree and a
layer of cheese. Add the last 4 noodles, rest of the sauce and top with rest of
the mozzarella and Parmesan. Cover with foil and bake for 30-35 minutes then
uncover and bake 10 minutes more.<span style="mso-spacerun: yes;"> </span>If you
want you could broil briefly to get some browning on the top. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">*A good way to
test to see if the center is hot is to stick a butter knife in the center and
touch it to your lip. It will tell you the temp right away. Not warm enough?
Let her go for a few more minutes covered back up with a foil blanket.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Allow to cool a
bit before serving.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Until next time…<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Peace,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">V<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<br /></div>
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-48681233651404601572013-03-01T13:06:00.002-05:002013-03-01T13:10:59.223-05:00Farmageddon and Grow<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh794eLOeJFYv7oO4HNLBL2AyCmtg4G0kseljHW1Yt3sCJC67Tn3lxQmkNTb6hBRdHc0OwuLlk5TQ2pje1Js5aAPESdxJ21x12Sx7K-1dPyFpnEsuqlJ_T6ZAFxGcqSyV8Df0RPGlRDPOM/s1600/th-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh794eLOeJFYv7oO4HNLBL2AyCmtg4G0kseljHW1Yt3sCJC67Tn3lxQmkNTb6hBRdHc0OwuLlk5TQ2pje1Js5aAPESdxJ21x12Sx7K-1dPyFpnEsuqlJ_T6ZAFxGcqSyV8Df0RPGlRDPOM/s1600/th-1.jpeg" /></a></div>
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<span style="font-family: "Century Gothic";">I just recently
watched the documentary Farmageddon and boy did it get me worked up. If you are
not already jacked up about our food system this will do the trick. It is
shocking how much money the government will spend on persecuting the little
people who just want to feed their families and communities healthy, safe food.
Hello! We are the United States of America. We should have the freedom to eat
as we wish and we should have the right to know what is going into the foods
that are available to us. Yet we are forced, almost, to accept a terrible food
system that shoves bad food down our throats that in turn makes us sick. Sad. I
am embarrassed for us as a nation, for the things that are going on and the
things that we accept about our food system. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">What can we do? A
lot, even though it may seem insurmountable; bottom line is this: how you spend
your food dollars counts. DO NOT support big business and big AG; support your
local growers and producers, and your community. Your health will be better for
it, our society will be better for it, and our environment will be better for
it. No, we can’t change all the evil over night, we can’t battle the big
companies like Monsanto on our own but we have to start somewhere. If the movement
continues to grow and people voice that they are caring about the food that
they eat eventually they will have to listen.</span> </div>
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<span style="font-family: "Century Gothic";"><a href="http://farmageddonmovie.com/">http://farmageddonmovie.com/</a></span><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDyANxZRjXgyML4g7N96jLVUdTagI3-ek9UEsJB6W3Et-QJIbyAmwmO7TtsPbgKjGX-pHjWKvYdlKaYHRrKRN0WKIFzpyUvGRjHtcUBLR3hQN_KJWbWV1zOTKqIZmMVRbvVrzisr7-Hk/s1600/BLOGSPOT+HEADER+FULLER660x134_72.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDyANxZRjXgyML4g7N96jLVUdTagI3-ek9UEsJB6W3Et-QJIbyAmwmO7TtsPbgKjGX-pHjWKvYdlKaYHRrKRN0WKIFzpyUvGRjHtcUBLR3hQN_KJWbWV1zOTKqIZmMVRbvVrzisr7-Hk/s400/BLOGSPOT+HEADER+FULLER660x134_72.jpg" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">On a brighter
note, the other movie that I have seen before and just recently re-watched was
the documentary GROW. It is a documentary that explores the NEW generation of
farmers out there. Thanks to them we may have a brighter food system future. It
is enlightening and refreshing.</span></div>
<div class="MsoNormal">
<a href="http://growmovie.net/"><span style="font-family: "Century Gothic";">http://growmovie.net/</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">My Advice:
educate yourself. YOU have the power to change our food!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Also, to come…
some thoughts and good things going on as I learned from the 2013 Georgia
Organics Conference. I will work on some recipes too, I know it’s been a while!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">-V<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-31296283161390613522013-02-11T17:14:00.001-05:002013-02-11T17:14:25.822-05:00Books and Movies
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zvwXKi95vewroaVM6YWjfbZZSaS7HEm3I2HiEBe6km3qe7glMz4fZZtSRDBF5Oz4OYs9D1MlSJiEY1nes7jV7q5MQc5Lv0ip7dv2IuahzpkiOdqbb8xGbxbwC55n9bwU2wxvo2mpvl0/s1600/frontImage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zvwXKi95vewroaVM6YWjfbZZSaS7HEm3I2HiEBe6km3qe7glMz4fZZtSRDBF5Oz4OYs9D1MlSJiEY1nes7jV7q5MQc5Lv0ip7dv2IuahzpkiOdqbb8xGbxbwC55n9bwU2wxvo2mpvl0/s200/frontImage.jpg" width="131" /></a><span class="Apple-style-span" style="font-family: 'Century Gothic';"><b><br /></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">So I recently got
on the Kindle wagon, we got a new printer at Christmas that has wireless
printing and I can even print from my phone, and we now have a new blue ray DVD
player that we can get movies via Wi-Fi from Netflix. Finally getting into this
century with our electronics!!! What does this have to do with anything you
ask? <o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqAmogpPHMmgxd-nlvMz1SRtgtMN4gV79L8H4hNLMogYArTlrhFZYrRlA_Ofegmi73Z1dhVEMXGeXSIVvLswiJOj6rK9uabTjIYRoWK5ql1qS6PkKKVFaAYQ19sG096dOdC83wC9q2xI/s1600/food-fight-image.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqAmogpPHMmgxd-nlvMz1SRtgtMN4gV79L8H4hNLMogYArTlrhFZYrRlA_Ofegmi73Z1dhVEMXGeXSIVvLswiJOj6rK9uabTjIYRoWK5ql1qS6PkKKVFaAYQ19sG096dOdC83wC9q2xI/s200/food-fight-image.jpg" width="200" /></a><span style="font-family: "Century Gothic";">Well, the printer
not much except besides not being very electronic or computer savvy; I am quite
proud of myself for setting it up and happy to have more space on my desk since
the 1 new printer now takes care of what I had 2 printers doing before (my
portable one to print and our almost 10 year old one to scan as it wouldn’t
print or copy anymore and the portable one doesn’t have a scan option). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">The Kindle, I am
now able to download and search for books on my phone. Although I have to say that I
am a <i style="mso-bidi-font-style: normal;">real</i> book junkie (as the stacks
around my bed, in the office, and around the house will attest). I like to hold
them, mark the pages, highlight and make notes. All of which I know you can
sort of do with Kindle but I am a bit old school, and yes, I use pencil and
multiple colors of highlighters. But, the phone and thus the Kindle are always
with me, convenient. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">The blue ray
DVD/Netflix situation is allowing us to catch up on movies that we have missed
for the last decade (yes, we are that behind) with just a few button pushes…no
waiting for things to arrive in the mail. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">That being said I
would like to share with you a few things I have been reading and watching lately,
you should check them out if you haven’t already.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjbiSPpBbzfJp7Oory4UeYJrfhUjzkvKRGAfOTYOJHicOHPK0PA_dTSKqrveXNfu9S83pfN3Y66_4zv-PnMKDfs9lIL_zNbaK2O8_dCQVXdq_m8ERFOANsvfIoWDmNQLCPDXPCLG2iLw/s1600/jacket.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjbiSPpBbzfJp7Oory4UeYJrfhUjzkvKRGAfOTYOJHicOHPK0PA_dTSKqrveXNfu9S83pfN3Y66_4zv-PnMKDfs9lIL_zNbaK2O8_dCQVXdq_m8ERFOANsvfIoWDmNQLCPDXPCLG2iLw/s200/jacket.png" width="130" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 14.0pt;">BOOKS:<o:p></o:p></span></b></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">The American Way of Eating by Tracie
McMillan:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://www.amazon.com/The-American-Way-Eating-Undercover/dp/1439171955"><span style="font-family: "Century Gothic";">http://www.amazon.com/The-American-Way-Eating-Undercover/dp/1439171955</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Food in World History by Jeffery M.
Pilcher:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://www.amazon.com/Food-World-History-Themes/dp/0415311462/ref=sr_1_1?s=books&ie=UTF8&qid=1360615530&sr=1-1&keywords=food+in+world+history+pilcher"><span style="font-family: "Century Gothic";">http://www.amazon.com/Food-World-History-Themes/dp/0415311462/ref=sr_1_1?s=books&ie=UTF8&qid=1360615530&sr=1-1&keywords=food+in+world+history+pilcher</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Blood, Bones & Butter by Gabrielle
Hamilton:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://www.amazon.com/Blood-Bones-Butter-Inadvertent-Education/dp/0812980883/ref=sr_1_1?s=books&ie=UTF8&qid=1360615722&sr=1-1&keywords=blood+bones+and+butter+gabrielle+hamilton"><span style="font-family: "Century Gothic";">http://www.amazon.com/Blood-Bones-Butter-Inadvertent-Education/dp/0812980883/ref=sr_1_1?s=books&ie=UTF8&qid=1360615722&sr=1-1&keywords=blood+bones+and+butter+gabrielle+hamilton</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Cook Right 4 Your Type by Dr. Peter J.
D’Adamo:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZKmArpEIOZNLHTG7RMxssEKPcvvPpf3J4KQkQywpk85vxW4Th7WeQbdDFMwuoW6TIO2cJU6yTGLFkPxadCBayFous4Am-mT6rGumBCTMZp__UgjsRyXtyOIQVU9KygRLsJ7szIigs-A/s1600/9780465021765_p0_v1_s260x420.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZKmArpEIOZNLHTG7RMxssEKPcvvPpf3J4KQkQywpk85vxW4Th7WeQbdDFMwuoW6TIO2cJU6yTGLFkPxadCBayFous4Am-mT6rGumBCTMZp__UgjsRyXtyOIQVU9KygRLsJ7szIigs-A/s200/9780465021765_p0_v1_s260x420.JPG" width="131" /></a><span style="font-family: "Century Gothic";"><a href="http://www.amazon.com/Cook-Right-Your-Type-Practical/dp/0425173291/ref=sr_1_1?s=books&ie=UTF8&qid=1360615806&sr=1-1&keywords=cook+right+4+your+type">http://www.amazon.com/Cook-Right-Your-Type-Practical/dp/0425173291/ref=sr_1_1?s=books&ie=UTF8&qid=1360615806&sr=1-1&keywords=cook+right+4+your+type</a></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Consider the Fork: A History of How we
Cook and Eat by Bee Wilson:</span></b></div>
<a href="http://www.amazon.com/Consider-Fork-History-How-Cook/dp/046502176X/ref=sr_1_1?s=books&ie=UTF8&qid=1360615949&sr=1-1&keywords=consider+the+fork"><span style="font-family: "Century Gothic";">http://www.amazon.com/Consider-Fork-History-How-Cook/dp/046502176X/ref=sr_1_1?s=books&ie=UTF8&qid=1360615949&sr=1-1&keywords=consider+the+fork</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjkXL3MWCIR8Inr1iggAOnVMcbHoigYcpp04wSlU_QPuzzXWPn1h4hxcemCh399adndv2BDsiNQ8SmHtJ2_h6I5-zvcLxhmS385gINWYarlN7Kcv4LtKnX6C4UQnB-bCVPREG8XZxfto/s1600/th.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjkXL3MWCIR8Inr1iggAOnVMcbHoigYcpp04wSlU_QPuzzXWPn1h4hxcemCh399adndv2BDsiNQ8SmHtJ2_h6I5-zvcLxhmS385gINWYarlN7Kcv4LtKnX6C4UQnB-bCVPREG8XZxfto/s200/th.jpeg" width="154" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Salad People by Mollie Katzen:<o:p></o:p></span></b></div>
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<span style="font-family: "Century Gothic";"><a href="http://www.amazon.com/Salad-People-More-Real-Recipes/dp/1582461414/ref=sr_1_1?s=books&ie=UTF8&qid=1360616024&sr=1-1&keywords=salad+people">http://www.amazon.com/Salad-People-More-Real-Recipes/dp/1582461414/ref=sr_1_1?s=books&ie=UTF8&qid=1360616024&sr=1-1&keywords=salad+people</a></span><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLB0lh37BGHrqTmHYL99pAH0H9w4xmOfaPHT-C1mdLHHkz0j1p7-2lBzcR_o8s_wQ3omMJe1zJjvmGEgrcgfX9lGu6ycWFKbIjHZs6Gn2oKRWI5_XE_IWkjYQxBIQwPTMHcNy1_J9rEM/s1600/vanishing-bees-logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="43" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLB0lh37BGHrqTmHYL99pAH0H9w4xmOfaPHT-C1mdLHHkz0j1p7-2lBzcR_o8s_wQ3omMJe1zJjvmGEgrcgfX9lGu6ycWFKbIjHZs6Gn2oKRWI5_XE_IWkjYQxBIQwPTMHcNy1_J9rEM/s320/vanishing-bees-logo.png" width="320" /></a></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 14.0pt;">MOVIES:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEohwgeNVSm9ghb1cX0bwR6-VkEhwAtOQbIoahsfbd9kKhEDpNILXXpTydRUd9cyJ5Jc75uijnpK_Nta0GQ-Ec3XauFOXKeK8Oom15MGY9GbJ1_m8WSb5MUtXJyrQGuzEsl3FmFRsKfUg/s1600/MV5BMTgzNzU3OTQ4NV5BMl5BanBnXkFtZTcwOTY3MzA4Mg@@._V1_SX214_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEohwgeNVSm9ghb1cX0bwR6-VkEhwAtOQbIoahsfbd9kKhEDpNILXXpTydRUd9cyJ5Jc75uijnpK_Nta0GQ-Ec3XauFOXKeK8Oom15MGY9GbJ1_m8WSb5MUtXJyrQGuzEsl3FmFRsKfUg/s200/MV5BMTgzNzU3OTQ4NV5BMl5BanBnXkFtZTcwOTY3MzA4Mg@@._V1_SX214_.jpg" width="135" /></a><span style="font-family: "Century Gothic"; font-size: 14.0pt;"><o:p> </o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Food, Inc.</span></b><span style="font-family: "Century Gothic"; font-size: 14.0pt;"> </span><a href="http://www.imdb.com/title/tt1286537/"><span style="font-family: "Century Gothic";">http://www.imdb.com/title/tt1286537/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Forks Over Knives: </span></b><a href="http://www.forksoverknives.com/"><span style="font-family: "Century Gothic";">http://www.forksoverknives.com/</span></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Vanishing of the Bees: </span></b><span style="font-family: "Century Gothic";"><a href="http://www.vanishingbees.com/">http://www.vanishingbees.com/</a></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Extract: </span></b><a href="http://www.imdb.com/title/tt1225822/"><span style="font-family: "Century Gothic";">http://www.imdb.com/title/tt1225822/</span></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";"><o:p></o:p></span></b></div>
<br />
<br />
<br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">ON THE QUE:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzGpZeuYDShdNIEld3XBQb__0j3Q8psWMojDxt4pBBXlLzgKOq6yUTUPUoJ9kU31w5_MUMQ9gWe9_7HXVO9bKBwGcbFemNjDC_SAnacgsh7YcgymkezUyKsedYGlTlNCDF6B1oaqc7d4/s1600/dvdbox2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzGpZeuYDShdNIEld3XBQb__0j3Q8psWMojDxt4pBBXlLzgKOq6yUTUPUoJ9kU31w5_MUMQ9gWe9_7HXVO9bKBwGcbFemNjDC_SAnacgsh7YcgymkezUyKsedYGlTlNCDF6B1oaqc7d4/s200/dvdbox2.jpg" width="143" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";"><o:p> </o:p></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Fat, Sick and Nearly Dead: </span></b><a href="http://www.imdb.com/title/tt1227378/"><span style="font-family: "Century Gothic";">http://www.imdb.com/title/tt1227378/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Ingredients: </span></b><span style="font-family: "Century Gothic";"><span style="mso-spacerun: yes;"> </span></span><a href="http://ingredientsfilm.com/"><span style="font-family: "Century Gothic";">http://ingredientsfilm.com/</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Vegucated: </span></b><a href="http://www.imdb.com/title/tt1814930/"><span style="font-family: "Century Gothic";">http://www.imdb.com/title/tt1814930/</span></a><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Food Matters: </span></b><a href="http://www.foodmatters.tv/"><span style="font-family: "Century Gothic";">http://www.foodmatters.tv/</span></a><span style="font-family: "Century Gothic";"> <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Hungry for Change: </span></b><a href="http://www.hungryforchange.tv/"><span style="font-family: "Century Gothic";">http://www.hungryforchange.tv/</span></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">
</span></b><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Food Fight: </span></b><a href="http://foodfightthedoc.com/"><span style="font-family: "Century Gothic";">http://foodfightthedoc.com/</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Butter: </span></b><a href="http://www.imdb.com/title/tt1349451/"><span style="font-family: "Century Gothic";">http://www.imdb.com/title/tt1349451/</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Farmaggedon: </span></b><a href="http://farmageddonmovie.com/"><span style="font-family: "Century Gothic";">http://farmageddonmovie.com/</span></a><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Happy watching
and reading! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Peace- V<o:p></o:p></span></div>
<!--EndFragment--><br />
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com1tag:blogger.com,1999:blog-1857017059022397667.post-34394467624660299692013-01-03T16:29:00.000-05:002013-01-03T16:30:04.697-05:00HOW TO LIVE TO 100<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKcwFwt-3gO0lWfrrK0TPxdqZwTzREtaIaup0uK-RGbTzJnTkzDCT0SZg1nC7z9YOsUzbV_ow-D0-8y0TlMLQCNCormRts0lhW49G3X6QfpxbQsb14DxJm6KoIfPF7CwR_U4hGXAj9Ow/s1600/how+to+live+to+100+promo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKcwFwt-3gO0lWfrrK0TPxdqZwTzREtaIaup0uK-RGbTzJnTkzDCT0SZg1nC7z9YOsUzbV_ow-D0-8y0TlMLQCNCormRts0lhW49G3X6QfpxbQsb14DxJm6KoIfPF7CwR_U4hGXAj9Ow/s400/how+to+live+to+100+promo+4.jpg" width="400" /></a></div>
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<span style="font-family: "Century Gothic";">So back in July
of 2012 I worked on a pilot for this Raw/Vegan Chef named Jason Wrobel.<span style="mso-spacerun: yes;"> </span>I have never worked with someone who is more passionate, talented, and just plain fun to be around. That all being said
his food KILLS IT! </span></div>
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<span style="font-family: "Century Gothic";">Yes, I am a person who loves all food and respects all diets
and beliefs of all types of eating, whatever they may be, whether I subscribe to
them or not. I am not a Raw foodist or a Vegan but I can certainly stand behind
and eat these awesome recipes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Please check it
out and email Cooking Channel and Food Network to tell them how much you love
it…Hopefully it will get picked up!!!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">Tune in to Cooking Channel on Sunday January 6th at
8pmET/5pmPT to catch Detroit-born chef, Jason Wrobel, as he dishes up a sublime
fusion of food and humor as host of the new special, How To Live To 100. Jason
turns up the heat on powerful ingredients proven to increase your longevity and
whips them up into culinary masterpieces. For more on the show go to: </span><a href="http://www.cookingchanneltv.com/how-to-live-to-100/index.html"><span style="color: #2247c0; font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">http://www.cookingchanneltv.com/how-to-live-to-100/index.html</span></a><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">TV SHOW PAGE</span></b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<a href="http://www.cookingchanneltv.com/how-to-live-to-100/index.html"><span style="color: #2247c0; font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">http://www.cookingchanneltv.com/how-to-live-to-100/index.html</span></a><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">JASON’S BIO</span></b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<a href="http://www.cookingchanneltv.com/chefs/jason-wrobel/index.html"><span style="color: #2247c0; font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">http://www.cookingchanneltv.com/chefs/jason-wrobel/index.html</span></a><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">SHOW RECIPES</span></b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<a href="http://www.cookingchanneltv.com/how-to-live-to-100/recipes/index.html"><span style="color: #2247c0; font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">http://www.cookingchanneltv.com/how-to-live-to-100/recipes/index.html</span></a><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;">AIRTIMES</span></b><span style="font-family: "Century Gothic"; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">HERE’S TO NOT
JUST RAW/VEGAN…HERE’S TO GOOD FOOD, WHATEVER IT MAY BE!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">HAPPY NEW YEAR!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">V<o:p></o:p></span></div>
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-26402171873958782292012-11-19T11:05:00.002-05:002012-11-19T11:05:36.756-05:00FOOD STYLING AT HOME FOR THE HOLIDAYS: No Tweezers or Glue Required<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbhRrkH0Xc2FIbxnC60DMPgtMFhjlCqzuopqSTbadGUxixzrk1afC1ykXszsdIky7NPcYCqsTKmcBJ-jqFOMuBu8TUq4-osJREaR8p7id0p1QrTeuo0dDdAM5sbZ6ZEBvonY3YY5Bgy0/s1600/@workSS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbhRrkH0Xc2FIbxnC60DMPgtMFhjlCqzuopqSTbadGUxixzrk1afC1ykXszsdIky7NPcYCqsTKmcBJ-jqFOMuBu8TUq4-osJREaR8p7id0p1QrTeuo0dDdAM5sbZ6ZEBvonY3YY5Bgy0/s400/@workSS.jpg" width="300" /></a></div>
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<span style="font-family: "Century Gothic";">It’s that time of
year again, Thanksgiving, the Holidays, cocktail parties, celebrations at the
office, casual get-togethers, potlucks, and so on. This means LOTS of food and
drink. YES! We have all heard the expression: “you taste with your eyes first”.
Naturally, besides possibly sound, or smell it is the initial sensorial
experience you have with food, even before touching or tasting it. Therefore,
it should be on the top of the list to make your food look it’s best. I know
this is true as my 3.5 year old son very immediately points out that if
something on his plate does not look visually appealing that he is <i style="mso-bidi-font-style: normal;">not</i> going to eat it because it is
“yucky”…even before tasting it. It doesn’t get any more honest than that. Now I
know he is 3.5 and not truly looking at the food as a presentation piece but it
does tell me that the way your food looks matters and can make a difference in
the way people eat. Although I do this as my career as a Food Stylist you DO
NOT have to be a professional to apply some of the fundamentals of Food Styling
to your own creations. Food is an art, one that taps into all senses. So go
ahead and explore your inner artist and try out some of these tips for
“styling” your food. Your family and friends will savor it even more.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";"><b><u>-</u></b><u><b>-COLOR</b></u>: This is
an easy one. Color is pretty and can add so much to a boring, “blah” looking
dish. It is easy to amp up the color in any dish and usually more healthful! If
a recipe calls for bell pepper use a variety of different colored ones. If you
are doing a green salad add some radicchio. Roasted potatoes use purple, or
sweet, or a mixture. A drink, add a colorful garnish. Contrasting colors and a
variety of them are good, even different variations on the same color are more
appealing than a monotone palate. Adding some fresh chopped tomatoes to your
pesto sauce adds color and depth of flavor…win/win!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";"><b><u>--TEXTURE</u></b>: Not
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adding complimentary and contrasting ingredients or a variation of ingredients
to a dish.<span style="mso-spacerun: yes;"> </span>Adding toasted nuts or dried
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different shape can add interest. If you have made a dish with lots of texture
as you serve it make sure those things are showing. Things may drop to the
bottom or end up hiding under something else. Don’t worry, this time it is O.K.
to play with your food, pull some of those things out to the top, make sure
that you can see them and they are identifiable.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b><u>--ARRANGMENT</u></b>:
Artfully arranging food on a plate or serving vessel is key. Instead of just
dumping the food, be mindful of how it is going to end up. Smooth out the top,
slice and fan out the meat, mix things in another bowl then pour into the serving
dish and clean up the edges. Stack things, lean things on each other, height
can be good, and I don’t mean an architectural project just lift things up a
bit. Swirl a little extra sauce on top, or start with the sauce on the bottom
as a bed for the food to lie on, peeking out around the sides. Odd numbers
usually work better than even when arranging larger items. Another way to
present is to “compose”. A tossed salad looks like a big jumble, if you
artfully arrange each of the components it looks like, well, art and
intentional. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><b><u>DISHWARE</u></b>: can
also play a roll in the beautiful presentation of food. Make sure the vessel
“fits” the contents. Use different colors, shapes, and things made of different
materials such as glass, ceramic, baskets and wood…mix and match!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";"><u><b>--</b></u></span><span style="font-family: "Century Gothic";"><u><b>GARNISHING</b></u>: I worked in lots of restaurants in my life time
and back in the day the signature garnish for every plate was chopped parsley
and diced red bell pepper sprinkled on the rim of every plate or an orange
round twisted into an “S” shape with a sprig of curly parsley. LAME!<span style="mso-spacerun: yes;"> </span>Garnishing can be as simple as some whole or
chopped fresh herbs, topping with an ingredient that already exists in the
dish, or adding something to a platter that is just beautiful, like kumquats or
figs on a Turkey platter. Beverages almost always benefit from a garnish and
can be an essential part of the drink itself. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";"><b><u>--GO WITH YOUR
INSTINCTS</u></b>: I have a tendency to overthink things, well… just about everything.
Sometimes when I am working I could mess with the food literally forever as I
can always see a better way to do it or the more I move things around the more
I can see that I can change or improve upon. I have to stop myself sometimes
and I have come to realize that sometimes if I just let things happen almost
naturally they look better. They may need some tweaks or clean up but the
overall effect seems more REAL. And that is what we are talking about here.
Real people eating real food, we are just enhancing it a bit or paying a bit
more attention to detail. If it doesn’t feel right, it probably isn’t. Lesson
here: less is usually more!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>GO PLAY WITH YOUR
FOOD! IT’S FUN, I KNOW!</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">--V<o:p></o:p></span></div>
<!--EndFragment--><br />
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-91535518421927408812012-11-14T15:23:00.000-05:002012-11-14T15:30:57.906-05:00THANKSGIVING TIPS FOR A HEALTHY, HAPPY FOR ALL DAY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcmHVlilQiL3fM2j3bV5H1Zwrxs662v2Y3wio1T0-sCh3KxPEH0mNrj3q-esmfaWgem6I_apZVtueg5ZEko81_sumMNm5tGaQSUNhCT5VwEJjGPmHx8qBxxXapuT_qNWyDndaLPnIA10/s1600/97999569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcmHVlilQiL3fM2j3bV5H1Zwrxs662v2Y3wio1T0-sCh3KxPEH0mNrj3q-esmfaWgem6I_apZVtueg5ZEko81_sumMNm5tGaQSUNhCT5VwEJjGPmHx8qBxxXapuT_qNWyDndaLPnIA10/s640/97999569.jpg" width="640" /></a></div>
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<span style="font-family: "Century Gothic";"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: 'Century Gothic';">Thanksgiving is
next week. It is a wonderful day to step back and be mindful and appreciative
of all the things you have. It is key to remember the IMPORTANT things like
family, community, the Earth and just simply be thankful that you have food to
eat. And if like most on Thanksgiving there will be lots of food, probably too
much. I am listing a few ways to help you be more aware and have a more
sustainable Turkey Day (even if it’s without turkey!). And hey, these things
can apply all year round!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">--<u>Buy a Heritage Turkey</u></span></b><span style="font-family: "Century Gothic";">: <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Why? They taste
better, are humanely raised, you help a farmer and the breed itself from
extinction! If you can’t find one look on: <a href="http://www.localharvest.org/store/turkey.jsp">http://www.localharvest.org/store/turkey.jsp</a>.
They can help you locate one in your area. There are plenty of online sources
that will ship but keeping in the “local” spirit and all that it is good for,
you can also ask around at your local farmer’s market. I know that the place I
buy all my meat from, Riverview Farms <a href="http://www.grassfedcow.com/">www.grassfedcow.com</a>,
was offering them this year.<span style="mso-spacerun: yes;"> </span>However,
you usually have to order them in advance. If you have missed the deadline…at
least you know for next year and can plan accordingly OR there are other
options. Buy a Certified Organic/Certified Naturally Grown, Pastured, or at
least Free Range bird. These are all better options than the mega-mart,
self-basting (what does that even mean?), super injected, industrialized birds.
Support those dying breeds!!!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">And brine it for
a extra juicy bird: <a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html</a>.
<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">--<b style="mso-bidi-font-weight: normal;"><u>Be Turkey Free: </u></b><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">I know this may
seem crazy and out of the question but consider it, even if for a moment. The
reason is the factory farming of livestock is usually inhumane to the animals
as well as the workers and accounts for a ridiculous amount of the world’s
greenhouse emissions. I get mostly excited about all the side dishes anyways
that the poor turkey gets way over shadowed on my plate. And then of course
there is dessert.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Go veggie, so
many options and more than enough for a grand meal. For some ideas:<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><a href="http://theurbangatherer.blogspot.com/2011/11/sides-sides-everywhere-are-sides.html">http://theurbangatherer.blogspot.com/2011/11/sides-sides-everywhere-are-sides.html</a>
<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Century Gothic";">--Smart Shopping:</span></u></b><span style="font-family: "Century Gothic";"> <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">-Hit your PANTRY/GARDEN
first. Odds are you may have quite a few of the ingredients you need for your
dishes already. Or if nothing else you may be inspired by an already existing
but -has been hiding in your pantry- item! I do it all the time!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">-Go to your
Farmer’s Market. They have the best, freshest, in season, LOCAL produce out
there and usually good tips and recipes on how to cook their goods. Just ask.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">-Buy ORGANIC.
Your food dollars talk and the food is better for you. I know Thanksgiving is a
big day and can be an expensive meal. If you can’t buy all organic check out: <a href="http://www.ewg.org/foodnews/summary/">http://www.ewg.org/foodnews/summary/</a>
for the list of MUST buy organic produce. Save a few bucks on the others.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">--Use whole
ingredients or buy from bulk bins, I know it is tempting to take short cuts but
making food from scratch is certainly more healthful and much less wasteful
from a packaging stand point. <o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Century Gothic";">--Get Help:<o:p></o:p></span></u></b></div>
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<span style="font-family: "Century Gothic";">Who says you have
to do it all? I get it. I am a control freak and I like MY menu, and the way I
make MY sweet potatoes but everyone has strengths and you should hone in on
that to help take a little pressure off. Do what you can do and have other’s
bring something. Aunt Mary is a good baker; have her bring dessert. Uncle Al is
terrible in the kitchen, he can bring wine or beer (preferably LOCAL), see
where I <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">am going here?<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Century Gothic";">--Have a Waste-Free Meal:<o:p></o:p></span></u></b></div>
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<span style="font-family: "Century Gothic";">--DISHES, I hate
doing dishes and I have found myself in a career that they are always there and
never ending. Thanksgiving is a day full of dishes but PLEASE don’t go
disposable. The landfills have had their fill and whatever we can do to keep
more going in the better. If you must do disposable choose eco-friendly,
compostable or bio-degradable options such as: <a href="http://www.ecopalmware.com/?gclid=CO6p7caSz7MCFQU5nAodnSEAWw">http://www.ecopalmware.com/?gclid=CO6p7caSz7MCFQU5nAodnSEAWw</a><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">--COMPOST:
another way to keep more from going into the landfills (another source of
global warming causing greenhouse emissions) and oh, so good for your garden!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">--Plan for your
LEFTOVERS: my mom always reminds me to bring containers to bring home my
leftovers, encourage your guests to do the same or check out these ideas for
reincarnating all that leftover food: <a href="http://www.foodnetwork.com/holidays-and-parties/top-10-thanksgiving-leftover-recipes/index.html">http://www.foodnetwork.com/holidays-and-parties/top-10-thanksgiving-leftover-recipes/index.html</a>.
<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Century Gothic";">--Have fun and Enjoy the Moment: </span></u></b><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Whether you are
doing all the work, just showing up to eat, or kicking it alone try and truly
take a moment to be THANKFUL.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">Peace.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">V<o:p></o:p></span></div>
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ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-91745359920106978862012-08-14T21:17:00.004-04:002012-08-14T21:17:59.967-04:00FOOD FIGHTS: FEEDING YOUR KIDS, WHAT A CHALLENGE!
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q4oz48O5uhTFKs46KBnfKDEfBQqzPVQAuJdW2ZltgiulGrFLQFg7kchedw2IbrZVTk_tAg4joORVo4ohX3I8DQA6pCvZJH64vpNwuh9fji_SGUmpZg2tgLOhadT3lukC4lbxjANh8Nk/s1600/154401917.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q4oz48O5uhTFKs46KBnfKDEfBQqzPVQAuJdW2ZltgiulGrFLQFg7kchedw2IbrZVTk_tAg4joORVo4ohX3I8DQA6pCvZJH64vpNwuh9fji_SGUmpZg2tgLOhadT3lukC4lbxjANh8Nk/s400/154401917.JPG" width="265" /></a></div>
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<b><span style="font-family: "Century Gothic";"> </span></b><span style="font-family: 'Century Gothic';">As a mom who is
in to food I found that I was on the borderline obsessed with feeding my child
properly. It is my job as a parent to make sure that my kid gets the best
nutrition possible. I have to talk myself down sometimes because no matter what
my expectations are a kid is a kid and most kids are a real challenge when it
comes to eating. As a newborn I breastfed, I knew it was the best that I could
offer. As he grew into solid foods I made all of his baby food, I felt really
good about it. I knew exactly what was going into my child’s body and how it
was being made (safely). Then we moved into finger foods and he was more
feeding himself then me feeding him, which went well, some days better than
others but he was still pretty open to most foods new and different. Now he is
a toddler, 3 in fact, and things are a bit more challenging. Although I realize
the struggles are not really about the food but more about his stage of
development it makes it hard as a parent who really cares about what their kid
is eating when the only thing he will eat is crackers for days on end and won’t
touch things he used to love. There are endless bananas in my freezer because
what was once a “guarantee he will eat this” food he won’t eat anymore and I
just hate to throw them out (they will be good for baking among other
mutations: smoothies, yogurt popsicles, etc.). Aside from, this there are
countless other obstacles that come along with feeding a child. As I am sure I
am not alone in this I am happy to say that I am a part (or at least a few of
my recipes) of a fantastic book on this exact subject. If you find yourself in
need of some help with the challenges of feeding you kids check it out. I use
it all the time!!! Available at </span><span style="font-family: "Century Gothic";"><a href="http://www.amazon.com/">www.amazon.com</a></span></div>
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<span style="font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-family: Arial;">Food Fights: Winning the Nutritional Challenges of
Parenthood Armed with Insight, Humor, and a Bottle of Ketchup <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-family: Arial;">BY:<o:p></o:p></span></div>
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<a href="http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&sort=relevancerank&search-alias=books&ie=UTF8&field-author=Laura%20A.%20Jana%20MD%20%20FAAP"><span style="color: #051b8e; font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Laura A. Jana MD FAAP</span></a><span style="font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-family: Verdana;"> , & </span><a href="http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&sort=relevancerank&search-alias=books&ie=UTF8&field-author=Jennifer%20Shu%20MD%20%20FAAP"><span style="color: #051b8e; font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Jennifer Shu MD FAAP</span></a><span style="font-size: 14.0pt; mso-bidi-font-family: Verdana;"> </span><span style="font-size: 14.0pt;"><o:p></o:p></span></div>
ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-11988123368594788022012-06-28T09:46:00.000-04:002012-06-28T09:46:10.808-04:00Grow Your Own Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaTInnASFlDgUo3Zvr68DhFJoRxOhJbAhHhNUluPa6ErUiGmePAqWGjpuOnuEFYX-AogLlHZP9cJUnaoNnp_bkqhP9Ld7vg3hkjbeF_9WcM_lp_FXjH0pZXs4LeGteSmjwaIXcWWK4gw/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaTInnASFlDgUo3Zvr68DhFJoRxOhJbAhHhNUluPa6ErUiGmePAqWGjpuOnuEFYX-AogLlHZP9cJUnaoNnp_bkqhP9Ld7vg3hkjbeF_9WcM_lp_FXjH0pZXs4LeGteSmjwaIXcWWK4gw/s640/IMG_0125.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89YSbdw16WqAn8sH_cSXduhKgQpyPfvioq-BGnYeq1cfCvlYjJaJ29fM67zJeFyATIx9LSmCLAGgRIrZuJ3BtDAyrXBXPAfqlA2efeTAY_I45syBd-yYZNPmhUgZGV4FbrsjY2IANQY4/s1600/IMG_0658.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89YSbdw16WqAn8sH_cSXduhKgQpyPfvioq-BGnYeq1cfCvlYjJaJ29fM67zJeFyATIx9LSmCLAGgRIrZuJ3BtDAyrXBXPAfqlA2efeTAY_I45syBd-yYZNPmhUgZGV4FbrsjY2IANQY4/s320/IMG_0658.JPG" width="320" /></a><span style="font-family: 'Century Gothic';">The story is this: I
bought a mushroom growing kit as a gift for my husband as he is into gardening
and loves to watch things grow. The kit came with a roll of toilet paper, a bag
with a rubber band, mushroom spores and instructions (plus a 25% off coupon for
your next order). Golden Oysters were the ‘shrooms-to-be. The instructions are
lengthy and said if you didn’t start them right away to put the spores in the
fridge. They were not started right away
so I put the spores in the fridge. They sat there for months. Realizing that my
husband really wasn’t that interested I decided to try my hand at them. How
much fun was this! It is a process that doesn’t take much skill, mostly
patience but what an amazing thing to see happen. On the front end it takes
nothing to start, the incubating period is long, but then the fruiting happens
within days. Literally from the morning to the evening you can see the
mushrooms growing. I was shocked. Maybe because the first part took so long but
everyday I couldn’t wait to get up and check on my ‘shrooms to see their
progress! Although they only produced a handful of mushrooms (I think due to
the late start) I harvested them, sautéed them in some butter, sprinkled some
salt and WOW. They were delightful. I am a proud mushroom mom!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW3u_TCBRDXNSQyemRV14g5pmFhRccykXCzgNEmWB8TFXmz9vW-5k-gef-A5wZR3X7btURtA9ugSaT9Z6zx_woAQJWBawANKERwCkGd9RSscowgiIUAqsccMnmNaH0nnX0GiBdq_Yegs/s1600/IMG_0657.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW3u_TCBRDXNSQyemRV14g5pmFhRccykXCzgNEmWB8TFXmz9vW-5k-gef-A5wZR3X7btURtA9ugSaT9Z6zx_woAQJWBawANKERwCkGd9RSscowgiIUAqsccMnmNaH0nnX0GiBdq_Yegs/s320/IMG_0657.JPG" width="320" /></a><span style="font-family: 'Century Gothic';">The process
starts (at least with the kit that I had) with soaking the toilet paper roll in
water, you then place it in the bag provided and pour the spores down the
center. Close up the bag with the rubber band and put it in a warm dark place
(like in a cabinet in your kitchen) and wait (this is the incubation period).
1-3 weeks is all it takes for the roll to be covered in fluffy mycelium, then
wait another 1-3 weeks, the longer the better and the faster the “fruiting”
process will take. At this point you
place the bagged roll in the refrigerator for 24-48 hours to stimulate the
fruiting process. Remove it to a room with light and open up the bag (I put it
in my office so I could watch it!). Wait another 1-2 weeks and those babies
will start popping! Once they do it is only a matter of a few days until the
reach full potential. Harvest and eat, then repeat. You can continue using the
same roll and spores over and over again…I am in my second run now and want to
continue trying other types of mushrooms. I encourage you to try it. It is fun
and is cool for kids (and adults!) to watch how they grow.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">I ordered mine
from: <a href="http://www.zingermans.com/" target="_blank">www.zingermans.com </a>and the
mushroom company website is:<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.foragedandfoundorganics.com/">www.foragedandfoundorganics.com</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">There are several
kits out there a simple Internet search will result in many options!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">In fact for my
birthday my husband gave me a new oyster mushroom growing kit that uses
recycled coffee grounds and claims ‘shrooms in as little as 10 days…as well as
a shiitake log, both from Farmer D’s:<a href="http://www.farmerd.com/" target="_blank"> www.farmerd.com</a>.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">I also went to
the Grant Park Farmer’s Market and met a guy from Atlanta Gourmet Mushroom who
also sells kits and mushrooms. He invited me to his place to see how he does it
on a larger scale and also said they do foraging outings!!! How fun! Check him
out!<a href="http://www.atlmush.com/" target="_blank"> www.atlmush.com</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">Happy Mushroom Growing!</span></div>
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<span style="font-family: 'Century Gothic';">-Vanessa Parker McIntyre, the Urban Gatherer<o:p></o:p></span></div>
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</div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com1tag:blogger.com,1999:blog-1857017059022397667.post-23860788691937995322012-05-03T17:48:00.003-04:002012-05-03T17:54:04.853-04:00Farmer’s Markets 2012<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">A note from The Urban Gatherer:<o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">The Urban
Gatherer took a little break. There has been a lot going on with work, travel,
a move, and overall…life, but we are hoping to ease back in and try and start
posting regularly again. We hope that you missed us and we hope that we can
continue to inspire you!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Farmer’s Markets
are getting back up and running for the 2012 season and we couldn’t be more
excited. It is the mark of spring and all that it has to offer. Farmer’s
Markets are a great way to get out there and support your local food community,
meet people, and just get some damn good food! There are always activities for
kids, chef demos, sometimes music and seasonal surprises in store. If you want
to be a part of the markets and are not a farmer or vendor, volunteer! We
always look to the farmer’s markets for inspiration and sometimes just plain
comfort. It is reassuring to be around others that are interested in what is
going on out there NOW and know that this movement is becoming bigger and
bigger. Aside from the fact that it is very fashionable to eat locally and for
restaurants to claim “farm to table” practices it truly is a trend you can feel
good about supporting! Below is a list of Farmer’s Markets openings around
Atlanta, some already have and there are more to come!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">March 14</span></b><span style="font-family: 'Century Gothic';">: <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Decatur Farmer’s
Market (although their Sat. market runs year round):<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.decaturfarmersmarket.com/" target="_blank">www.decaturfarmersmarket.com</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">April 1:<o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">Morningside
Farmer’s Market:</span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.morningsidemarket.com/" target="_blank">www.morningsidemarket.com</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">April 14</span></b><span style="font-family: 'Century Gothic';">: <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Peachtree Road
Farmer’s Market : </span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.peachtreeroadfarmersmarket.com/" target="_blank">www.peachtreeroadfarmersmarket.com</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">East Lake
Farmer’s Market:</span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.elfmarket.org/" target="_blank">www.elfmarket.org</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">April 19: <o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">East Atlanta
Farmer’s Market (see photos):</span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.farmeav.com/" target="_blank">www.farmeav.com</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">April 29: <o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">Grant Park
Farmer’s Market:</span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.grantparkmarket.org/">www.grantparkmarket.org</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">AND STILL TO COME:<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">May 5: <o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">Green Market at
Piedmont Park:</span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.piedmontpark.org/" target="_blank">www.piedmontpark.org</a><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">May 19:<o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.blogger.com/goog_265467312">East Point
Farmer’s Market:<o:p></o:p></a></span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.downtowneastpoint.com/eastpointfarmersmarket" target="_blank">www.downtowneastpoint.com/eastpointfarmersmarket</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Don’t see yours
here? Check out the GA Department of Agriculture site for a full listing of
Farmer’s Markets by county!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><a href="http://www.agr.georgia.gov/community-farmers-markets.aspx" target="_blank">www.agr.georgia.gov/community-farmers-markets.aspx</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Happy
Marketing!!!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">-V<o:p></o:p></span></div>
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<br /></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-35024221175409741912012-02-17T14:40:00.000-05:002012-02-17T14:40:05.332-05:00Tips for Beating Childhood Obesity<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoPbabz0xKOa5jnnpYuBE5lP0YSWoiHbETElsMjSQxFAimakq4dXA_AQXUUwl027tV9NeibCkzv5g3iGEl-3VOHLgLG3bbxqGyhwsR3Hfn8LUZF5Nk6-GeKJoezkfCaVOP1hy3L_Q__A/s1600/LesDamesKids+Cooking+Class_web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoPbabz0xKOa5jnnpYuBE5lP0YSWoiHbETElsMjSQxFAimakq4dXA_AQXUUwl027tV9NeibCkzv5g3iGEl-3VOHLgLG3bbxqGyhwsR3Hfn8LUZF5Nk6-GeKJoezkfCaVOP1hy3L_Q__A/s640/LesDamesKids+Cooking+Class_web.jpg" width="640" /></a></div>
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<span style="font-family: "Century Gothic";">Everyone is
talking about it, as they should be. The signs are everywhere…including up on
billboards, warning us. This is a serious issue that we should all be aware of
and be thinking and acting on how to fix and prevent.<span style="mso-spacerun: yes;"> </span>The health of our future is in our hands. The
first lady, Michelle Obama, is on a campaign against childhood obesity (<b><a href="http://www.letsmove.gov/learn-facts/epidemic-childhood-obesity">http://www.letsmove.gov/learn-facts/epidemic-childhood-obesity</a></b>).
Jamie Oliver with his Food Revolution is trying to help improve the way our
children eat at school (<a href="http://www.jamieoliver.com/us/foundation/jamies-food-revolution/school-food"><b>http://www.jamieoliver.com/us/foundation/jamies-food-revolution/school-food</b></a>).
What can you do? See the tips below. Also, check out the USDA’s website: <a href="http://www.choosemyplate.gov/"><b>http://www.choosemyplate.gov/</b></a>
for guidelines on how to eat healthfully as well as recipes and tips on how to
do it on a budget, plus much more.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">The photo above is part of the </span><span style="color: black; font-family: 'Century Gothic';"><a href="http://www.ldei.org/index.php?com=greentables" style="font-weight: bold;" target="_blank">Green Tables Mission</a> from</span><span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;"> <a href="http://www.ldei.org/index.php?com=greentables&action=viewchapter&id=2" target="_blank">Les Dames d’Escoffier</a>, Atlanta Green Table’s initiative
mission is to inspire and promote a community table, whose centerpiece is
focused on whole, local, and sustainable food.</span></div>
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<span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;">One of the Green Tables Programs:<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;"><a href="http://oakhurstgarden.org/" target="_blank">Oakhurst Community Garden Project</a>: </span></b><span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;"> Youth come for a cooking lesson with </span><span class="Apple-style-span" style="font-family: 'Century Gothic';"><a href="http://www.ldei.org/index.php?com=greentables&action=viewchapter&id=2" target="_blank">Les Dames d’Escoffier</a> </span><span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;">volunteers.
Their day begins in the garden harvesting some fresh herbs and produce that can
be used. Everyone returns to the kitchen to discuss healthy food preparation
techniques. The children are enthralled as they learn the trade secrets of top
chefs. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic"; mso-bidi-font-family: Arial; mso-themecolor: text1;">One of the most beautiful parts of the
experience is sitting down and eating what has been prepared. Sure enough, the
participants munch through the meals they've prepared. But what is most
touching is the informal discussion about food preferences and trying new
things.</span><span style="color: black; font-family: "Century Gothic"; mso-themecolor: text1;"><o:p></o:p></span></div>
<!--EndFragment-->
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Happy, healthy
eating!<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";"><br /></span></div>
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<span style="font-family: "Century Gothic";">
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Century Gothic"; font-size: 14.0pt;">Childhood Obesity Tips:<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Play:</span></b><span style="font-family: "Century Gothic";"> </span><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">For younger children, don't include the word
"workout" in your vocabulary—instead, promote "play time"
and encourage activities that are fun and physical such as hop-scotch, jumping
rope, tag or hide-and-go-seek.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Screen Time:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> You are a role model to
your child. Try to limit your screen time (TV, computers, cell phone, etc.) as
well.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Sleep:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Establishing a routine for your child will help
balance his or her body's internal clock. Try to have your child go to sleep
each evening at the same time, even on weekends.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Holidays:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Sometimes, overindulging at the holidays can
lead to eating unhealthy all of the time. Try to recognize when your family's
holiday eating has become an unhealthy habit.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Eat Fresh:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Whole fruits and vegetables are better choices
than juice for your family because they include fiber and other benefits that
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Doctor/Health:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Know your child's </span><a href="http://www.cdc.gov/healthyweight/assessing/bmi/childrens_BMI/about_childrens_BMI.html#What%20is%20BMI"><b><span style="color: windowtext; font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">BMI (Body Mass Index)</span></b></a><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">. This number will help you understand whether he or she is at risk for
certain obesity related health problems.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Fast Food: </span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Take "happy" back. Remember, treating
your kids to fast food is not the only way to make them happy. Spending time
together—whether it's cooking a meal at home or going for a walk—is a surefire
way to see some smiles.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Rewards:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Never punish a child by withholding food or
physical activity. We want to promote these healthy habits, not place negative
values on them.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Shop Smart:</span></b><span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;"> Be aware -some food manufacturers pay grocery
stores to put their products at the eye level of your child, especially in the
cereal and checkout aisles.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic"; mso-bidi-font-family: Times; mso-fareast-language: JA;">Reference: <a href="http://strong4life.com/getstarted/default.aspx">http://strong4life.com/getstarted/default.aspx</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--><br />
<!--EndFragment-->ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com1tag:blogger.com,1999:blog-1857017059022397667.post-74893702557547879982012-02-05T17:50:00.002-05:002012-02-05T17:50:45.344-05:00Winter Comfort Foods from our Cooking Class<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Century Gothic';">This week we wanted to you to see our cooking class in action at <a href="http://www.cookswarehouse.com/" target="_blank">Cook's Warehouse</a> featuring fresh produce from <a href="http://www.grassfedcow.com/FarmMobile.html" target="_blank">Riverview Farms Farm Mobile!</a></span></div>
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<span style="font-family: 'Century Gothic';">Angie Mosier hosted the class while Vanessa starting working on a new cooking show, details coming soon.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">Pot Likker Soup - </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">Serves 8</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbzXuirzvE0fX-4vEH2l3248sAOUE9HWXieMue2K7sJpa2_-ofZKHGRSTV9MgrL71d58QRE5NfU_IGNdTjlIQMi4Niv1mz-HA-Td5pgvVstZe1dm4T58lmuED3pAJAyyN0Husnklp0w8/s1600/CollardCU_8476.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbzXuirzvE0fX-4vEH2l3248sAOUE9HWXieMue2K7sJpa2_-ofZKHGRSTV9MgrL71d58QRE5NfU_IGNdTjlIQMi4Niv1mz-HA-Td5pgvVstZe1dm4T58lmuED3pAJAyyN0Husnklp0w8/s320/CollardCU_8476.jpg" width="320" /></a><span style="font-family: 'Century Gothic';"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">This
soup is a combination of wilted greens and the broth used to cook the greens
in. Traditionally, Southerners never
wasted anything and the liquid left in the pot after the greens were finished
cooking became a dish all its own—pot likker.
The spelling is a play on words that is (arguably) a combination of “pot
liquor” and a name given to possibly the poor person that was only left to lick
the pot after everyone else had eaten.
Like so many dishes from the South, poor folks food became everyone’s
food because of the innovation used to make “something out of nothing”. The result was usually something incredibly
delicious that is now considered a Southern classic. Because these, dark, leafy greens are so rich
in vitamins, they are considered to be very healthy and also the likker has
been upheld as a healthful tonic and folk remedy for many ailments. Many Southerners eat the pot likker with
cornbread either crumbled into the soup or dipped into the soup. Innovative, modern Southern chefs will
sometimes play with a dish like this by serving it as a “pot likker shot with
cornbread crouton”. Either way, the dish
has the same history.</span></div>
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<span style="font-family: 'Century Gothic';">3 large bunches
of collard, turnip or mustard greens, (or any combination) washed, stemmed and roughly
torn or chopped into pieces that are about 2x2 inches<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">4 slices of good,
smoked bacon, diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">8 cups water<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 medium onion,
diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 cloves garlic,
minced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 tablespoon
sugar<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon red
pepper flakes or 1 teaspoon seeded and minced jalepeno or serrano pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">4 tablespoons of
rendered bacon fat or lard, or vegetable or olive oil<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">In
a medium sized saucepan, heat the water over medium high heat to keep it hot
but not boiling. In a large stock pot, slowly
brown the bacon for about 8 minutes. The
fat should be rendered and the bacon brown.
Place the onions in the pot allowing them to sweat for about 2
minutes. Add the garlic and stir with a
wooden spoon being careful not to brown the garlic. Add the pepper and then the greens in two or
three batches. The greens will take up
lots of room in the pot to begin with but as you turn them over in the hot
grease, they will begin to wilt. Keep
turning them and adding fresh greens until they are all slightly coated in the
oil and wilted. Be careful not to allow
them to stick to the bottom of the pan and brown. The greens will pop and sizzle as they
release their liquid. Sprinkle in the
sugar and continue turning the greens in the oil until they are all wilted and
dark green. Add the warm stock to the
pot, stir and cover. Reduce the heat to
low and simmer for 45 minutes to an hour.
<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">Traditionally,
greens would be torn into much larger pieces and eaten without the broth as a
side vegetable. The “pot likker” would
be served as a leftover or in addition to the meal. This version, with its smaller pieces of
greens, combines the two dishes into one and creates a hearty soup that can be
ladled into individual bowls and served with cornbread. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">Cornbread - Serves 6-8 <o:p></o:p></span></b></div>
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<span style="font-family: 'Century Gothic';">This iconic
southern bread recipe was developed in the days when soft, wheat flour was
expensive and hard to come by. Corn on
the other hand, was always available and milled to various grain size for
different purposes. Cornmeal mixed with
milk and eggs, a little leavening and some hot grease in a cast iron skillet
makes this delicious bread.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Best when baked
in a cast iron skillet, this bread can also be baked in a cake pan or muffin
tin. Bacon fat or lard is the
traditional grease used for baking this bread but vegetable oil or shortening
can be used as well as a combination of the fats.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 cups yellow
cornmeal<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup all purpose
flour<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon baking
powder<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon baking
soda<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">¾ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 ½ cups
buttermilk<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 large egg,
lightly beaten<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup rendered
lard or bacon fat, vegetable shortening or oil (or a combination of any=to ½
cup)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Preheat oven to
450˚F.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Place the bacon
fat, or other grease into the skillet and place into the hot oven to melt and
heat up—about 5 minutes. <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">In a large bowl
mix the cornmeal and flour together with the baking powder, baking soda and
salt. Add the buttermilk slowly and
mixing just to combine. When the fat is
hot, carefully remove it from the oven and pour all but about 2 teaspoons of
the grease into the flour mixture. Stir
the grease into the batter and then add the egg and stir to combine again. Do not mix this too vigorously or the bread
will be tough. Pour the mixture into the
hot skillet and place in the oven to bake until golden brown, with a crispy
crust along the sides—about 25 minutes.
Remove from the oven and flip the bread out onto a plate and serve while
hot with butter.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><o:p> </o:p></span><b style="mso-bidi-font-weight: normal;"><span style="color: windowtext; font-family: 'Century Gothic';">Roasted Tomatoes</span></b></div>
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<span style="color: windowtext; font-family: 'Century Gothic';"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: 'Century Gothic';">This
recipe is written simply because it allows for you, the cook, to express
yourself with the many options.</span><span class="Apple-style-span" style="font-family: 'Century Gothic';"> </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">Read
below and create your own combinations.</span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">1
quart “put up” tomatoes*<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">4
tablespoons olive oil<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">3
cloves garlic*<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">1
tablespoon rosemary or thyme or a combination*<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">1
teaspoon sugar <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Salt<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Pepper<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Red
pepper flakes or red pepper oil—optional if you like “picante”!<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Pre-heat
oven to 400º F.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">Line
a sheet tray with foil or parchment paper. (this will make clean up so much
easier). Drizzle a little olive oil on
the tray and spread around to cover the surface.</span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Drain
tomatoes but reserve the juice for another use or to thin down the tomatoes
after roasting. Place the tomatoes, garlic, herbs, salt and pepper in a
medium-sized bowl or directly on the tray.
Drizzle the remaining olive oil over the mixture and toss with your
hands to evenly coat and distribute the herbs.
Sprinkle the sugar over the top and place on a middle rack in the oven.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Roast
the tomatoes for about 10-15 minutes or until the surface starts to get a bit
dry looking—there may even be some caramelization and browning happening. Using a spatula or spoon, mix up the mixture
a bit and return to the oven. Roast for
another 10-15 minutes or so until the tomatoes look roasted. Don’t be worried if there is some blackening
on the edges—a little of that adds good flavor.
Remove from the oven and serve as a side dish or using an immersion
blender or food processor, blend into a sauce.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">*Options:<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Tomatoes: Diced or whole—doesn’t matter. Use a quart of home canned, “put up” tomatoes
or a large can of tomatoes (San Marzano tomatoes have great flavor) Even very standard brands of canned tomatoes
can be vastly improved by roasting them.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Oil: Simply adjust the amount of oil you use to
relate to the amount of tomatoes. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Garlic: You can peel and slice thinly or mince the
garlic. Or, you can keep the cloves
whole and in their peel if to roast with the tomatoes if you like that roasted
garlic flavor (slightly sweet and creamy)<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Herbs:
Rosmary and thyme are woody, hearty herbs that can stand up to oven heat. You can take the leaves off of the stems and
mix them with the garlic and oil before putting into the oven or you can simply
throw in 2 or 3 stems of the herbs with the mixture. Make sure to coat in the oil and it’s better
to cover the stems a bit with the tomato mixture to keep them from
burning. <o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">To
finish with fresh herbs: roughly chop parsley or basil and mix them in
immediately after you remove the tomatoes from the oven.<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Finishing
Options:<o:p></o:p></span></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">Drizzle
with some red pepper oil (to taste) or more olive oil.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">If
you are blending into a sauce, a little bit of butter will give the sauce some
body and cut a bit of the acid.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: windowtext; font-family: 'Century Gothic';">To
make into a soup—place the roasted tomatoes into a soup pot, pour in some water
or chicken or vegetable stock, or some milk or cream or buttermilk (or a
combo). The amount of liquid you use
depends on how you like your soup. Start
with a little, use and immersion blender to blend and add more liquid if you
like. Again, finishing with a little
chopped fresh herbs or some butter will elevate your soup. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic";">Honey Cake - Makes 2 loaves, or 1 Bundt
cake, Serves 12<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp1aPQw8VBFyTb8CMZayfYQAZJ3JeXQ7NumYOGo8PUllzDnu9sbyu9Yzwj6NJ_pxfEnSJNRvjj5QUDEQ5S5x2d_CMcZJKyqkrFCAapB8qc9NkNVjfr5XBIWNz1LNes2NSv8FeJCUFWJ4/s1600/HoneyCakeBatter_8526.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp1aPQw8VBFyTb8CMZayfYQAZJ3JeXQ7NumYOGo8PUllzDnu9sbyu9Yzwj6NJ_pxfEnSJNRvjj5QUDEQ5S5x2d_CMcZJKyqkrFCAapB8qc9NkNVjfr5XBIWNz1LNes2NSv8FeJCUFWJ4/s320/HoneyCakeBatter_8526.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 1/2 cups white
whole wheat or all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tablespoon
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon baking
soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tablespoon
ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 teaspoon
ground cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 teaspoon
ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/4 cup butter,
melted and cooled, plus more for the pans<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeq8cd-RQ_hO0-uSy9QXiXoMViB6jbsHdi_yM1Bq4XXyqz3tV75YhVjPJnPyx25wTiXjBDOjyX42xBb7bSyrNJy2S1427cx9PZt4Y2RJlBUjIo5GZTH_ouJPKKGzoxYpMSYwzGLfvRm-E/s1600/HoneyCakeSliced_8651.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeq8cd-RQ_hO0-uSy9QXiXoMViB6jbsHdi_yM1Bq4XXyqz3tV75YhVjPJnPyx25wTiXjBDOjyX42xBb7bSyrNJy2S1427cx9PZt4Y2RJlBUjIo5GZTH_ouJPKKGzoxYpMSYwzGLfvRm-E/s320/HoneyCakeSliced_8651.jpg" width="320" /></a><span style="font-family: "Century Gothic";">3/4 cup
applesauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 cup honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 cup brown
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 eggs, slightly
beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 cup apple or
orange juice<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Preheat your oven
to 350°. Butter your pans. In a large mixing bowl combine the flour, baking
powder, baking soda, salt, cinnamon, cloves, and ginger. In another medium
bowl, whisk together the butter, applesauce, honey, brown sugar, eggs, vanilla,
and juice. Add the wet ingredients to the dry and stir until thoroughly
combined. Divide the batter evenly in the prepared pans and cook for 45-55
minutes, about 60-75 minutes for a Bundt style cake or until a toothpick
inserted in the center comes out clean. Allow to cool in the pan, for about 15
minutes before trying to remove from the pan. Slice and serve.<o:p></o:p></span></div>
<!--EndFragment--></div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9wfCbY7cC7iZdQ3zeofAgIIGcMSeaKTTirTnUtDueRz2nLCOs37rqVb-fY6nHxXfKrnsYfrUNiEVQDFgvS5mnCe8To5u0NcyDgdK9uYIoXFozn77I0n2aG3gWNeJ7AwZ4-TMlprom7U/s1600/FetaButtermilkSpread_8665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9wfCbY7cC7iZdQ3zeofAgIIGcMSeaKTTirTnUtDueRz2nLCOs37rqVb-fY6nHxXfKrnsYfrUNiEVQDFgvS5mnCe8To5u0NcyDgdK9uYIoXFozn77I0n2aG3gWNeJ7AwZ4-TMlprom7U/s400/FetaButtermilkSpread_8665.jpg" width="400" /></a></div>
We also made a Creamy Feta spread for the Honey cake. It is also good with vegetables as an appetizer. The recipe originated from Chef Steven Satterfield of <a href="http://www.millerunion.com/site/" target="_blank">Miller's Union</a> a farm-to-table restaurant who's menu features the week's harvest. The feta goat cheese is from <a href="http://decimalplacefarm.blogspot.com/" target="_blank">Decimal Place Farms</a> also available on the Riverview Farms Farm Mobile.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlDWNWVzWmsdlZwdn51DR0L5r-P2n1gyYPXWcKEcmtKKvsPPwbt7CXNS_avct63mbAPQ_Bh_2x1yuqNKQ3ofqVGzvpTPXR03vVPgGplkLpzA1-c5qaewNqHJWb7T8AfrhniFPzqgmBJE/s1600/FetaSpread_8653.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlDWNWVzWmsdlZwdn51DR0L5r-P2n1gyYPXWcKEcmtKKvsPPwbt7CXNS_avct63mbAPQ_Bh_2x1yuqNKQ3ofqVGzvpTPXR03vVPgGplkLpzA1-c5qaewNqHJWb7T8AfrhniFPzqgmBJE/s200/FetaSpread_8653.jpg" width="200" /></a><b>Creamy Feta Dip/Spread</b><br />
4 ounces Feta or Chevre goat cheese (or mix both)<br />
2 Tbsp. Buttermilk<br />
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Mix Feta and buttermilk in a stand mixer with the whisk attachment.</div>
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More pictures from the cooking class on our <a href="http://www.facebook.com/media/set/?set=a.233839590029720.57140.108480909232256&type=3&l=67d4837fc5" target="_blank">Facebook page!</a></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-60222817728951847682012-01-23T14:02:00.001-05:002012-01-23T14:03:37.865-05:00Healthful Eating III - Guidelines & Snacks<br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 25px;"><span style="color: #363636; font-size: 11pt;">Eat your fruits and
vegetables! The health benefits of a diet rich in fruits and vegetables
outweigh the risks of pesticide exposure. Use the Environment Working Group’s
Shopper's Guide to Pesticides to reduce your exposures as much as possible, but
eating conventionally-grown produce is far better than not eating fruits and
vegetables at all. The Shopper's Guide to Pesticide in Produce will help you
determine which fruits and vegetables have the most pesticide residues and are
the most important to buy organic. You can lower your pesticide intake
substantially by avoiding the 12 most contaminated produce. Download this pocket guide to keep with you when shopping </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 25px;"><span style="color: #365f91;"><a href="http://www.ewg.org/foodnews/summary/" target="_blank">www.ewg.org</a></span></span></div>
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<span style="color: #363636;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="text-decoration: underline;">2011’s Dirty Dozen:</b> <b style="text-decoration: underline;"> <o:p></o:p></b></span></span><b><u><span style="color: #363636; font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2011 Clean 15:</span></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Apple </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">1. Onions</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Celery </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">2. Sweet Corn</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Strawberries </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">3. Pineapples</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Peaches <o:p></o:p></span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">4. Avocado</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Spinach </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">5. Asparagus</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">6.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Nectarines-</span><span style="color: #363636; font-size: 10pt;">imported </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">6. Sweet Peas </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">7.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Grapes-</span><span style="color: #363636; font-size: 10pt;">imported </span><span style="color: #363636;"> 7</span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif;">.</span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;"> </span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;">Mangoes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">8.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Sweet bell peppers </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">8.</span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;"> </span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;">Eggplant</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">9.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Potatoes </span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">9.</span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;"> </span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 25px;">Cantaloupe – domestic</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">10.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Blueberries -</span><span style="color: #363636; font-size: 10pt;">domestic </span><span style="color: #363636; font-size: 11pt;"><o:p></o:p></span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">10. Kiwi</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.5pt; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">11.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Lettuce <o:p></o:p></span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">11. Cabbage</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #363636; font-size: 11pt;">12.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: #363636; font-size: 11pt;">Kale/collards <o:p></o:p></span></span><span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">12. Watermelon</span></div>
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<span class="Apple-style-span" style="color: #363636; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;"> 13. Sweet Potatoes</span></div>
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<span style="color: #363636; font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 14. Grapefruit<o:p></o:p></span></span></div>
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<span style="color: #363636; font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 15. Mushrooms</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px; font-weight: bold;">Take action on the USDA Dietary
Guidelines by making changes in these three areas: </span></div>
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<u><span style="color: windowtext; font-size: 12pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Balancing Calories<o:p></o:p></span></span></u></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Enjoy your food, but eat less<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Avoid oversized portions (deck
of cards is a good size)<o:p></o:p></span></span></div>
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<u><span style="color: windowtext; font-size: 12pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Foods to Increase<o:p></o:p></span></span></u></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Make half your plate fruits and
vegetables<o:p></o:p></span></span></div>
<div class="MsoBodyText" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Make at least half your grains
whole grains<o:p></o:p></span></span></div>
<div class="MsoBodyText" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Switch to fat-free or low-fat
(1%) milk<o:p></o:p></span></span></div>
<div class="MsoBodyText">
<u><span style="color: windowtext; font-size: 12pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Foods to Reduce<o:p></o:p></span></span></u></div>
<div class="MsoBodyText" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 12pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Compare sodium in foods like
soup, bread, and frozen meals-and choose the foods with lower numbers</span><span style="color: windowtext; font-size: 12pt; line-height: 120%;"><o:p></o:p></span></span></div>
<div class="MsoBodyText" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 120%;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="color: windowtext; font-size: 11pt; line-height: 120%;">Drink water instead of sugary
drinks<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 12pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Nutritional Tips:</u> Link for more information <a href="http://www.choosemyplate.gov/healthy-eating-tips/ten-tips.html" target="_blank">www.choosemyplate.org</a><u><o:p></o:p></u></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Choose MyPlate <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add more vegetables to your day<o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Focus on fruits <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Make half your grains whole <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Got your dairy today? <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. With protein foods, variety is key <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Build a healthy meal <o:p></o:p></span></span></div>
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<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Healthy eating for vegetarians<o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Smart shopping for veggies and fruits <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Liven up your meal with vegetables and fruits <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Kid-friendly veggies and fruits <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Be a healthy role model for children <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. Cut back on your kid’s sweet treats <o:p></o:p></span></span></div>
<div class="MsoBodyText">
<span style="color: windowtext; font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">14. Salt and sodium<o:p></o:p></span></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Healthy Snacks Ideas:</u><o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here are some very simple, high
flavor recipes for your “mini meals”.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>With your Fingers: </u> <o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Hard-boiled EGG: </span></b><span style="font-size: 11pt;">Place eggs in a saucepan and cover by 1 inch of cold water.<b style="mso-bidi-font-weight: normal;"> <u><o:p></o:p></u></b></span></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bring to a boil then remove
from the heat and cover with a lid. Allow to sit for 10 minutes. Pour off the
hot water and run cold water over the eggs to cool. Peel the eggs and enjoy.
Sprinkle with some salt and some paprika or fresh lemon zest and pepper, or
some fresh chopped herbs to mix it up a bit.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">CHEESE and crackers: </span></b><span style="font-size: 11pt;">Combine 1 ounce of cheddar with your favorite
preserves, I like peach or fig, on a whole grain cracker. Or eat along with
some dried fruits like apricots or cherries. Try cheese and pickles, sliced pear
or apple.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">NUTS & SEEDS: </span></b><span style="font-size: 11pt;">Mix together 3 cups of whole nuts such as almonds,
walnuts, or cashews with a ¼ of each sunflower seeds, flax seeds, and pumpkin
seeds. Whisk together 2 egg whites, 2 tablespoons honey, 1 ½ teaspoons salt, ½
teaspoon each of cinnamon and cumin, and a small pinch of cayenne. Add this to the nut and seed mix and toss to
combine. Spread in an even layer on a sheet pan and bake in a 325°F oven for
about 30-35 minutes, stirring occasionally. Remove from the oven and allow to
cool slightly before scraping from the pan.
Cool completely before storing.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>On Bread:</u> <o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">ALMOND: </span></b><span style="font-size: 11pt;">Spread 1 slice of whole grain bread with almond butter
and top with thinly sliced apple or pear and pasteurized goat cheese.<b style="mso-bidi-font-weight: normal;"><u><o:p></o:p></u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">CUCUMBER: </span></b><span style="font-size: 11pt;">Spread 1 slice of toasted whole grain bread with
low-fat ricotta cheese. Sprinkle some fresh chopped herbs like dill or parsley,
salt and pepper, and fresh squeeze lemon juice on the cheese. Top with thinly
sliced cucumbers.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">GREEK:</span></b><span style="font-size: 11pt;"> Spread 1 slice of whole grain bread with Greek style yogurt. Drizzle
with some honey, sprinkle with cinnamon and sliced almonds or pistachios.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>With a Fork:</u> <o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">CHICKEN:</span></b><span style="font-size: 11pt;"> Serve 3 ounces of cooked chicken with some good
grainy or Dijon mustard and sliced apples (gala, or granny smith).<b style="mso-bidi-font-weight: normal;"><u><o:p></o:p></u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">TUNA: </span></b><span style="font-size: 11pt;">Serve 2 ounces chunk light tuna with ¼ cup cooked white beans drizzled
with some olive oil, lemon juice, salt and pepper, and chopped parsley.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">TOMATO: </span></b><span style="font-size: 11pt;">Chop or slice up about a cup of tomatoes and serve
with 1 ounce of pasteurized low-fat feta or fresh mozzarella. Dress with some good
olive oil, balsamic vinegar, salt and pepper, and chopped fresh parsley or
basil.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">SWEET POTATO:</span></b><span style="font-size: 11pt;"> Wash a sweet
potato and pierce all over with a fork. Place in a covered microwave safe dish
and add a little water. Microwave on high for about 6-8 minutes turning potato
over half way through the cooking time. Serve with a dollop of sour cream or
plain yogurt, a squeeze of lime juice and some cumin or smoked paprika. You can
also serve with a splash of soy sauce or just a sprinkle of cinnamon.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Dips:</u> <o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">YOGURT: </span></b><span style="font-size: 11pt;">Combine ¼ cup Greek style yogurt with salt, pepper, a
squeeze of lemon juice, and chopped fresh herbs like dill, cilantro, parsley,
and basil or a good pinch of dried Italian herbs and some lemon zest. Serve
with raw vegetables or whole grain crackers.<b style="mso-bidi-font-weight: normal;"><u><o:p></o:p></u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">AVOCADO: </span></b><span style="font-size: 11pt;">Smash up 1 ripe avocado with some lime juice, and salt
and pepper. Stir in some fresh chopped cilantro and finely diced red onion.
Serve with fresh vegetables or baked tortilla chips.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt; line-height: 120%;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">CHICKPEA: <o:p></o:p></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS5sLMcA0hwr-RDNi-DrmLKCSE9f43kRqAfu0gq0NranE6BrbUXktnIWcq4bBVmIanykk25-AcPWVWrY7Zcf9K0S3VWQTP1Cj6rpPc_xtcYb8L_i1jWS6UuVouFE7NQOQy6qh3CD58D0/s1600/Hummus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS5sLMcA0hwr-RDNi-DrmLKCSE9f43kRqAfu0gq0NranE6BrbUXktnIWcq4bBVmIanykk25-AcPWVWrY7Zcf9K0S3VWQTP1Cj6rpPc_xtcYb8L_i1jWS6UuVouFE7NQOQy6qh3CD58D0/s400/Hummus.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hummus with
Harissa<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yield: Hummus:
about 1 1/2 cups, Harissa: about 1/4 cup<o:p></o:p></span></b></div>
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<u><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hummus:<o:p></o:p></span></span></u></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1, 14 ounce can of garbanzo
beans, drained<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons fresh squeezed
lemon juice<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons tahini<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon garlic powder<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup olive oil<o:p></o:p></span></span></div>
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<u><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Harissa:<o:p></o:p></span></span></u></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11/2 teaspoons coriander
seeds<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon caraway seeds<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon cumin seeds<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cloves of garlic, coarsely
chopped<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons smoked sweet
paprika <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons red pepper flakes<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pita points and olive oil for
serving<o:p></o:p></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>For the hummus:</u> In the bowl of a food processor
combine garbanzo beans, lemon juice, tahini, garlic powder and salt. Process until combined. With the processor running, slowly drizzle in
the oil. If you prefer a thinner
consistency add water until the desired consistency is achieved.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>For the harissa:</u> Combine the coriander, caraway and
cumin seeds in a small skillet and toast over medium heat for 2-3 minutes until
you begin to smell the seeds and they start to crackle. Remove from the heat
and allow to cool. Grind to a fine powder using a spice grinder. Move to a
blender and add the garlic, paprika, red pepper flakes and olive oil. Blend until it becomes a smooth paste and
salt to taste. Transfer to a glass jar and cover with a layer of olive oil. Store,
tightly sealed, in the refrigerator for up to a month.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>For the pita:</u> Cut pita into triangles and brush with
olive oil. Toast in a 350<span style="font-size: 11pt;">°F </span>oven for
20-25 minutes on a sheet pan with a rack.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>To serve: </u>Place hummus in a shallow bowl and drizzle
with oil and small amount of harissa, serve remaining harissa on side. <o:p></o:p></span></div>
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<h5 align="left" style="text-align: left;">
<span style="color: windowtext;"><o:p><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></o:p></span></h5>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-38071155563148852762012-01-13T17:13:00.000-05:002012-01-13T17:13:38.270-05:00Healthful Eating II - Superfoods<br />
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">Eating
well is one of the nicest things you can do for yourself. And with these foods
the health benefits are through the roof! Your taste buds will be grateful too!
So you don’t have to choose between foods that are good and good for you. <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;"><u><b>Here
are some great choices:</b></u><b><o:p></o:p></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic'; font-size: 11pt;">25 Superfoods</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic'; font-size: 11pt;"><br /></span></b></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">1.
</span><b><span style="font-family: 'Century Gothic'; font-size: 11pt;">Avocados - </span></b><span style="font-family: 'Century Gothic'; font-size: 11pt;">Creamy, succulent avocados not only contain the best
kind of fat (monounsaturated oleic acid) but also help your body block the
absorption of bad fats (cholesterol). They're high in lutein, which aids
eyesight, and in potassium and folate, which may reduce the risk of stroke and
cardiovascular disease. And they're low in pesticides. (Luckily these are in season right now! No waiting…) <a href="http://theurbangatherer.blogspot.com/2011/05/cinco-de-mayo.html" target="_blank">Recipe here.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVPm9TIC5Au_FquwWz_j7lajZmN5LBCitctGFhzAkEOIqCQ0AgA-vX77TJpVsIwoLfITNsXR-Uvq_s5_ZhE18ZnKnpNYOJuIgLAsr3gYKPD9LNTrNzJif2bmNv6-ojhXAMb_-gzE96MY/s1600/Avocado_8370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVPm9TIC5Au_FquwWz_j7lajZmN5LBCitctGFhzAkEOIqCQ0AgA-vX77TJpVsIwoLfITNsXR-Uvq_s5_ZhE18ZnKnpNYOJuIgLAsr3gYKPD9LNTrNzJif2bmNv6-ojhXAMb_-gzE96MY/s640/Avocado_8370.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRR_qctor90qzP9oI_yHjKffJJRqtZH9O2M1ZkQBq5W_BSmsZNBC3Ofzt0oYPFXSLdy4JlKKfTAQT05CpM_Zr4P56crFgfncroaEZRae2GM2wRVlm_EH8tbAbRC1RG7pyYLO6eh1AWoAQ/s1600/Beets_4751.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRR_qctor90qzP9oI_yHjKffJJRqtZH9O2M1ZkQBq5W_BSmsZNBC3Ofzt0oYPFXSLdy4JlKKfTAQT05CpM_Zr4P56crFgfncroaEZRae2GM2wRVlm_EH8tbAbRC1RG7pyYLO6eh1AWoAQ/s640/Beets_4751.jpg" width="425" /></a><span style="font-family: 'Century Gothic'; font-size: 11pt;">2. <b>Beets - </b>The
pigment betacyanin, which gives beets their distinctive hue, is just one of
several disease-fighting phytonutrients found in this root vegetable. Beets are
also a good source of folate, which guards against birth defects, colon cancer,
and osteoporosis, and are high in fiber and beta-carotene. <a href="http://theurbangatherer.blogspot.com/2011/11/starting-thanks.html" target="_blank">Recipe here for yummy beet salad.</a></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">3.<b> Horseradish - </b>Glucosinolate-rich
horseradish fights cancer and kills bacteria. It's also a good source of
calcium, potassium, and vitamin C, which, among other things, helps maintain
collagen.<b> <o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMI_qY9BehEVN7cbdmRAQ1dKjXC3Q09nq5IOT7uFC-unXnXe_Bqux7GFYlNz7Vccz_1UI3HEysN1e8cd5CSrU4mQByji8FFE-35oAz2xOhsf_QtatDALkpVpqLwCDEptQm8Nvu3x8j2Q/s1600/SweetPotatoesWashed_6592.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMI_qY9BehEVN7cbdmRAQ1dKjXC3Q09nq5IOT7uFC-unXnXe_Bqux7GFYlNz7Vccz_1UI3HEysN1e8cd5CSrU4mQByji8FFE-35oAz2xOhsf_QtatDALkpVpqLwCDEptQm8Nvu3x8j2Q/s320/SweetPotatoesWashed_6592.jpg" width="320" /></a><span style="font-family: 'Century Gothic'; font-size: 11pt;">4.<b> Sweet Potatoes - </b>Whether
orange or white, sweet potatoes contain phytonutrients that promote heart and
eye health and boost immunity. They're flush with beta-carotene (thought to
lower breast cancer risk) and vitamin A (which may reduce the effects of
smoking). <a href="http://theurbangatherer.blogspot.com/2011/11/sides-sides-everywhere-are-sides.html" target="_blank">Recipes here.</a><b><o:p></o:p></b></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">5. <b>Cruciferous
Vegetables - </b>Cruciferous vegetables—cabbages, cauliflower, broccoli
rabe—contain a powerful range of disease fighters. One particular hero,
sulforaphane, may increase enzymes that lower the incidence of colon and lung
cancers<b>. </b><a href="http://theurbangatherer.blogspot.com/2011/10/wild-cabbage.html" target="_blank">Recipes here.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE74iGJfar-a0HVRJKKAqXGEjiaD6kZkwN-oHgc91UrrCCRVKU0CE4Ri6mVxqMslkwhQ-HKsnvIupmpCg99hb6fyuMBahgIZ16Dod4ANrtF_rRkfWZ2UW1tTPvlck6CtQHGDiMVq5PW2k/s1600/CauliflowerSIde_7373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE74iGJfar-a0HVRJKKAqXGEjiaD6kZkwN-oHgc91UrrCCRVKU0CE4Ri6mVxqMslkwhQ-HKsnvIupmpCg99hb6fyuMBahgIZ16Dod4ANrtF_rRkfWZ2UW1tTPvlck6CtQHGDiMVq5PW2k/s640/CauliflowerSIde_7373.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzFnnc-I6vd1XS151MwJh72MHLzWzy-oDBPonAxOIJs3t4UA83EIwlYTMyFQQiGx1LZ5n12iSfqoE9Qn7L94FKXFJNmik0EFPFW9dqX0vbAsuE9eSmeloNUdcVmJuodlaJhQdC5oiFn8/s1600/BlueberriesonBush_3084.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzFnnc-I6vd1XS151MwJh72MHLzWzy-oDBPonAxOIJs3t4UA83EIwlYTMyFQQiGx1LZ5n12iSfqoE9Qn7L94FKXFJNmik0EFPFW9dqX0vbAsuE9eSmeloNUdcVmJuodlaJhQdC5oiFn8/s320/BlueberriesonBush_3084.jpg" width="320" /></a><span style="font-family: 'Century Gothic'; font-size: 11pt;">6.<b>
Blueberries -</b></span><span style="font-family: 'Century Gothic'; font-size: 11pt;">Fresh or frozen,
blueberries have sky-high levels of antioxidants, which combat the damage done
by inflammation. Anthocyanins, the natural plant compounds that give
blueberries their deep color, may have antidiabetic effects as well. And new
research suggests blueberries might protect the heart muscle from damage. <a href="http://theurbangatherer.blogspot.com/2011/06/blue-star-berries-july-is-national.html" target="_blank">Recipes here.</a><b></b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">7. <b>Dark, Leafy Greens - </b>Dark,
leafy greens such as spinach, kale, and swiss chard are an excellent source of
iron (especially important for women), vitamin A, and lutein for eye health.
Best of all, you know those omega-3s everyone's talking about? They reside in
dark greens (including seaweed, which is why they're concentrated in fish). <a href="http://theurbangatherer.blogspot.com/2011/09/hearty-greens.html" target="_blank">Recipes here.</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">8. <b>Alliums - </b>Alliums,
the botanical family that includes leeks, onions, and garlic, share many
remarkable traits. They can help lower blood pressure and cholesterol levels.
Research suggests they inhibit the growth of prostate, stomach, and colon cancer
cells. They also have antibiotic properties—so they can ward off germs as well
as vampires. <a href="http://theurbangatherer.blogspot.com/2011/05/sweet-georgia-vidalia-onions.html" target="_blank">Recipes here.</a><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJQw-Q-Qz1YjIu8CI1ApsOrvxOHNUp4yzgGQeHrMjUvrKR3bmtE7zuFcwMZjkiagroWTC6r5-ENGxgqMK0ozOvUEXM5HeCWwvRG7MkIbFxz34geO16hChwO_q_9UssX8dRPQjH34ILl0/s1600/GarlicRaw_6638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJQw-Q-Qz1YjIu8CI1ApsOrvxOHNUp4yzgGQeHrMjUvrKR3bmtE7zuFcwMZjkiagroWTC6r5-ENGxgqMK0ozOvUEXM5HeCWwvRG7MkIbFxz34geO16hChwO_q_9UssX8dRPQjH34ILl0/s640/GarlicRaw_6638.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG-jVg86VCwPo2SAjzFg3oGsYM2jhlINJBEZZ33BRHTb9mrxc0I0Fr8-remcARPVF5xC8qBezLUrxlju_dxwcNnPXAUyGr3D3zeEqAVa8k0SThcnXpkgEZ2diXGWqB5FHCNuDC585_Qg/s1600/Wheatberries_2973.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG-jVg86VCwPo2SAjzFg3oGsYM2jhlINJBEZZ33BRHTb9mrxc0I0Fr8-remcARPVF5xC8qBezLUrxlju_dxwcNnPXAUyGr3D3zeEqAVa8k0SThcnXpkgEZ2diXGWqB5FHCNuDC585_Qg/s320/Wheatberries_2973.jpg" width="320" /></a></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">9. <b>Whole Grains - </b>Don't
eat whole grains (such as buckwheat, wheat berries and quinoa) just because they are high in
magnesium, B vitamins, fiber, and manganese. Do it because they taste
great—nutty, buttery, earthy. And that, in turn, may actually help you to not
overeat—one study found that people feel fuller after eating buckwheat than
after eating other grains. <a href="http://theurbangatherer.blogspot.com/2011/11/grains-legumes.html" target="_blank">Recipes here.</a><b></b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">10. <b>Spelt -</b>Like
whole wheat, ancient spelt is sweeter, nuttier, and higher in protein than its
processed relatives. Both are also good sources of manganese and copper.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">11. <b>Turmeric - </b>Turmeric,
used in holistic medicine as a digestive aid and wound healer, can also serve
as an anti-inflammatory, so reach for the curry (turmeric is a primary
ingredient) when nursing a toothache or a sprain.<b> </b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHK5GaAxjK47yo9bKZ4Anb6IEvu-BT9U3xStFNHEVOwVCI4_DLCN2hVnVpKyhvpFg1k6RtEKVxLZrn4hVGeRgduTQzdbWONXrDb0w2D6_U0LaACxZKcolOyp7R7sM3meB_AF7qo0Tsek/s1600/HerbsDryWindow_2337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHK5GaAxjK47yo9bKZ4Anb6IEvu-BT9U3xStFNHEVOwVCI4_DLCN2hVnVpKyhvpFg1k6RtEKVxLZrn4hVGeRgduTQzdbWONXrDb0w2D6_U0LaACxZKcolOyp7R7sM3meB_AF7qo0Tsek/s640/HerbsDryWindow_2337.jpg" width="640" /></a></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">12. <b>Oregano -</b>Superstar
levels of antioxidants mean that a half teaspoon of dried oregano has the
benefits of a spinach salad. Oregano has the ability to act as an expectorant,
clearing congestion, and can also improve digestion.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">13. <b>Cinnamon -</b>Cinnamon
is the gold medalist of the spice rack, with one of the highest antioxidant
levels of all herbs and spices. It also has a positive effect on blood glucose
levels, so adding it to foods can keep you feeling steady and satiated. <a href="http://theurbangatherer.blogspot.com/2011/12/holiday-cocktails.html" target="_blank">Recipes here.</a><b></b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">14. <b>Ginger, Cayenne,
Black Pepper - </b>That heat on your tongue when you eat spices such as ginger,
cayenne, and black pepper is evidence of gingerols, capsaicin, and piperine,
compounds that boost metabolism. They also have an aphrodisiac effect—but avoid
consuming them if you're bothered by hot flashe.s<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">15. <b>Miso - </b>Deeply
flavorful miso, a fermented soybean paste, is a great source of low-calorie
protein (two grams in a 25-calorie serving). It also contains B12 and is a good
source of zinc, which helps the immune system function properly.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">16. <b>Yogurt - </b>Like
the milk it's made from, yogurt is a very good source of calcium, phosphorus,
and protein. Unlike milk, real yogurt also contains probiotics, the good bacteria
your digestive system needs to process and benefit from all the other things
you eat. One, <i>Lactobacillus casei</i>, boosts immune response. <a href="http://theurbangatherer.blogspot.com/2011/06/summer-cucumbers.html" target="_blank">Recipe here.</a><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">17. <b>Sardines - </b>Wild-caught
sardines are low in mercury (unlike some types of tuna) and high in vitamin D;
a three-ounce serving has as much calcium as a cup of milk. Even better,
they're one of the Monterey Bay Aquarium's top picks for sustainability<b>. </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">18. <b>Canned Salmon - </b>King,
sockeye, and coho salmon have more DHA plus EPA omega-3 fatty acids than almost
any other seafood, as well as some of the lowest mercury levels. Nutritionally,
wild-caught Alaskan canned salmon is as good as fresh, and it costs a fraction
as much. The Monterey Bay Aquarium also champions this fish's sustainability<b>.
</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">19. <b>Sesame Seeds - </b>Tiny,
tasty sesame seeds contain unique lignans (or plant compounds), including
sesamin and sesamolin, which can help lower cholesterol. The seeds are a good
source of calcium, phosphorous, and zinc—as well as copper, which research
suggests may help maintain strong bones.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">20. <b>Walnuts -</b>Of all
nuts, walnuts contain the most alpha-linolenic omega-3 fatty acids, which lower
LDL (bad) cholesterol and may reduce inflammation in arteries. Walnuts are also
a great source of antioxidants, vitamin E, selenium, and magnesium.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">21. <b>Green Tea - </b>While
all tea (black, white, and green) has protective antioxidants, green tea
contains the most bang for your sip. It's full of a metabolism-boosting
compound called EGCG, which prevents damage to the heart muscles. Green tea may
also improve bone density, but avoid adding milk to your cuppa—it may reduce
the body's absorption of the catechins. <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">22. <b>Dark Chocolate - </b>It's
just like chocolate to crash the party, but it's no mistake that the dark
variety confers health benefits. Dr. Aviva Romm, President of the American
Herbalists Guild, says that the high antioxidant levels make it a perfect
indulgence. Chocolate is high in flavonoids, substances that have been shown to
improve blood flow, suppress coughs, improve memory, and give you hydrated,
smooth skin. A 1 oz. dose of chocolate a day is now officially the doctor's
order.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">23. <b>Flaxseed -</b>Omega-3
fatty acids are a hot nutrition buzzword, and for good reason—they speed up
cell metabolism and reduce inflammation in the body, reducing triglyceride
levels and lowering blood pressure. One of the easiest ways to get them is from
ground flaxseed. For a fast hit, sprinkle some on oatmeal or baked dishes.<b> </b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">24. <b>Figs- </b>Used for
millennia is ancient Mediterranean and Middle Eastern cultures, figs are an excellent
source of dietary fiber (almost 2 grams each!). They're also a good source of
calcium and potassium. <a href="http://theurbangatherer.blogspot.com/2011/08/peace-and-prosperity-really-just.html" target="_blank">Recipes here.</a><b></b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">25. <b>Seaweed (Hijiki,
Wakame, Kelp, Nori) -</b>Think of eating seaweed as going directly to the
source—this is where fish procure their Omega-3's, meaning you can skip the
fish and go straight to the seaweed. Seaweeds are also a two-for-one deal,
nutrition-wise: They contain nutrients commonly found in </span><span style="color: windowtext; font-family: 'Century Gothic'; font-size: 11pt; text-decoration: none;">green, leafy vegetables</span><span style="font-family: 'Century Gothic'; font-size: 11pt;">, along with most minerals found in the ocean. They're also full of
magnesium, which may prevent migraines and asthma attacks. Grate nori on
popcorn and eggs, add wakame to soups, and marinate hijiki with sesame oil for
a quick salad.<b> </b></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">Referenced from Oprah's website link below.</span></div>
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<a href="http://www.oprah.com/food/Superfoods-Ingredients-and-Recipes-for-a-Healthy-Diet/1" target="_blank">Read more: http://www.oprah.com/food/</a><b><span style="font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></b></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-59352936667357550972012-01-06T13:37:00.000-05:002012-01-07T18:51:54.640-05:00Healthful Eating Series I<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYKL_j5LDABIDGDyRxf49f0AedBk3zr3mPB75SyN4TXz63r7DSAB6OVCt1a860X2rK772MjWFkchB_-RKMeNluouTEV5ErtijTJNm38MXDskuMpUN0kprHiQBD3yc0l13zoCx5shm-SI/s1600/VeggieBurger_3033web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYKL_j5LDABIDGDyRxf49f0AedBk3zr3mPB75SyN4TXz63r7DSAB6OVCt1a860X2rK772MjWFkchB_-RKMeNluouTEV5ErtijTJNm38MXDskuMpUN0kprHiQBD3yc0l13zoCx5shm-SI/s640/VeggieBurger_3033web.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As we start the New Year we are bombarded with television
commercials telling us how to lose weight. Ok, fine, so we did over eat just a
little during the holidays. And we all know there is a growing problem with
childhood obesity. As an attempt to help everyone reach their goals for the New
Year we would like to give you some “baby” steps to help you begin forming good
practices. We will start slowly and you will eat in a way that is good for the
body, the soul and even the earth. You will eat REAL food, no powdered
dehydrated form or diet food, no tricks, and no pills, nothing weird or
outlandish. Just good guidelines that will help improve your health forever. We
will do a whole series of healthful eating blogs and the first is about
building a NATURAL pantry.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i style="mso-bidi-font-style: normal;">Natural</i> has been defined many
ways but to us it means whole: straight from the plant or animal: or made with
whole ingredients, very little processing and as few added flavorings, and
preservatives as possible. This keeps nutrients at their highest and
original flavors intact. Each time you reach into the pantry for an
ingredient it will be a healthy, nutritious choice that will taste good AND is good
for you. You don’t have to start all at once but when it’s time to replace
pantry items try a new (better) natural version. Below is a recipe for a Veggie
Burger to utilize these items from the pantry. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://dl.dropbox.com/u/47629987/Natural%20Pantry%20Checklist.pdf">Checklist for download.</a><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Here is a grocery list to follow:</b> <br /><u>Fruits and Vegetables:</u> <br />In-season, colorful vegetables <br />Frozen spinach <br />Sweet potatoes <br />Onions, shallots, & garlic <br />Organic citrus <br />Tomatoes (canned or fresh) <br />In-season fruits, Frozen fruit <br />Chile peppers <br /><br /> <u>Herbs and Spices: </u><br />Dried thyme, sage, & oregano, etc. <br />Fresh parsley, basil, mint, or cilantro, etc. <br />Fresh Ginger <br />Cinnamon, cumin, paprika, etc. <br /><br /><u>Nuts and Oils:</u> <br />Almonds, walnuts, pecans, etc. <br />Organic olive oil <br />Canola oil <br /><br /><u>Grains, Legumes and Flours: </u><br />Quinoa, bulgur, whole-wheat cous cous <br />Buckwheat soba noodles <br />Chickpeas, black beans, lentils, navy beans <br />Whole-wheat pasta <br />Brown, or basmati rice <br />Oats, wheat berries, barley <br />Whole-wheat flour <br />White whole-wheat flour <br />Whole -wheat pastry flour <br />Oat flour or oats <br /><br /><u>Condiments:</u> <br />Mustard <br />Roasted peppers <br />Olives <br />Vinegars (balsamic, rice wine, red wine, apple cider) <br />Whole-wheat breadcrumbs <br />Miso <br />Sea salt <br />Honey, maple syrup, cane sugars <br />Hard cheese (Parmesan or pecorino Romano) <br />Low-sodium chicken or vegetable broth <br />Capers, Wine (red or white), Dried fruits <br /><br /><u>Dairy:</u> <br />Organic milk <br />Organic eggs <br />Buttermilk <br />Plain, Greek-style yogurt <br /><br /><u>Protein:</u> <br />Organic grass-fed beef <br />Organic pork, chicken, tofu <br />Sustainable seafood</span>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Black-Eyed Pea and Quinoa Cakes (the UG
Veggie Burger)<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yield: 6, 4 ounce patties<o:p></o:p></span></b></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1
can, no salt added-black-eyed peas(or other beans) drained and rinsed, about 1
½ cups<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4-cup
heavy cream or ½ & ½<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 11pt;">1 cup
cooked quinoa* </span><span style="font-size: 10pt;">(1/4
cup dry cooked with 1/2 cup water)<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1
small onion, finely diced<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2
cloves garlic, minced<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2
cup green bell pepper, finely chopped<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2
cup red bell pepper, finely chopped<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2
tablespoons finely chopped parsley<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1
teaspoon finely chopped basil<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2-teaspoon
cayenne pepper, optional<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2
cups whole wheat panko breadcrumbs, divided<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2
eggs, beaten<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Non-stick
spray<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In
the bowl of a food processor, combine 2/3rds of the peas/beans and the cream.
Process until smooth. Transfer to a large bowl and fold in the rest of the
peas/beans, quinoa, onion, garlic, red and green pepper, parsley, basil,
cayenne, salt, ½ cup panko and eggs. Stir to combine. Refrigerate for 30
minutes. <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With
damp hands, form the mixture into 6, 4 ounce patties. With the panko in a
shallow dish, coat each patty and place on a baking sheet and refridgerate for
30 minutes. <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat a non-stick skillet over medium heat. Spray
the pan with non-stick spray. Cook the cakes for 3-4 minutes per side or until
brown, and warmed through. Place on a cooling rack to cool if freezing. Once
the oil becomes dark, carefully wipe the skillet with a paper towel, spray the
pan and cook the remaining cakes then cool to freeze. These can also be cooked
in a 375°F oven on a sheet pan srayed with non-stick spray for 30-35 minutes,
spraying the top and flipping half way through cooking time. If eating right
away, serve on buns and fixins as you would a burger.<o:p></o:p></span></span></div>
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<br /></div>
<div class="Body">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Note:</span></b><span style="font-size: 11pt;"> These can be formed into small hors
d’ouvres size cakes but the cooking time will be reduced to 1-2 minutes per
side.<o:p></o:p></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">To Freeze: </span></b><span style="font-size: 11pt;">Follow all instructions
above through the cooking of the cakes. Allow to cool completely then wrap
individually with plastic wrap and freeze until froxen solid then store in an
airtight container. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">To Re-heat:</span></b><span style="font-size: 11pt;"> In a 350°F oven, warm
the cakes through, about 30-35 minutes from frozen. <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">* To
cook quinoa: Quinoa increases 4 times it size when cooked. Using a ratio of 2:1
water to quinoa; Rinse your quinoa first
then combine in a pot and bring to a boil.
Reduce the heat to low and cook for 12-15 minutes in a covered saucepan.
The quinoa will be translucent when cooked through.<o:p></o:p></span></span></div>
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<br /></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-23877798326424836682011-12-30T09:48:00.000-05:002011-12-30T09:48:40.150-05:00It’s Breakfast, It’s Lunch……no. It’s BRUNCH!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRPZYL-wsRN1oWUzaSWwMc0INLYjniKlfzHosCIBWvWz6g6ru8n0oqI-hWgn7CJhvXd_tRKKhLZXVL2BbNa-KN5koxQkDGm6tCFdH1DxyjLLisDDQvYjBfODuThtDIYL6ghVQ9MwAjBc/s1600/BrunchWs_8153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRPZYL-wsRN1oWUzaSWwMc0INLYjniKlfzHosCIBWvWz6g6ru8n0oqI-hWgn7CJhvXd_tRKKhLZXVL2BbNa-KN5koxQkDGm6tCFdH1DxyjLLisDDQvYjBfODuThtDIYL6ghVQ9MwAjBc/s640/BrunchWs_8153.jpg" width="640" /></a></div>
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<span style="font-family: 'Century Gothic';">This time of year
we seem to have more people around the house at breakfast time. Enjoying the
lazy mornings of holiday vacation, what better way than to have a delicious
brunch to start the day. We are doing a Mediterranean inspired <i style="mso-bidi-font-style: normal;">Strata, </i>which is a great thing to put
together the night before and just throw in the oven in the morning. A very
versatile dish, you can really put anything you have in the fridge into it and
it serves a crowd. The <i style="mso-bidi-font-style: normal;">Eggnog French Toast</i> will help you use up
that leftover eggnog and please, who doesn’t love some bourbon-spiked syrup to
top! We are doing an old school <i style="mso-bidi-font-style: normal;">Ambrosia</i>,
well because it brings back good memories (didn’t love it as a child but it was
always there around this time of year and as an adult I can’t get enough) and
citrus IS in season. Of course, we have a few
“getcha going” cocktails to go along with. A refreshing <i style="mso-bidi-font-style: normal;">Mimosa </i>made from the leftover citrus in
the <i style="mso-bidi-font-style: normal;">Ambrosia</i>, and of course a
spectacular <i style="mso-bidi-font-style: normal;">Bloody Mary</i>…gotta get
your vegetables somehow, right? We used a locally source Bloody Mary Mix we
bought from Rosebud Restaurant (<a href="http://www.rosebudatlanta.com/our-food-2/" target="_blank">http://www.rosebudatlanta.com/</a>) in the VA
Highlands…yes they bottle and sell it, locally made hot sauce called CHANTICO ,
by my friend Ralph Davia </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">(</span><span class="Apple-style-span" style="font-family: 'Century Gothic';"><a href="http://chanticopeppersauce.com/?page_id=2" target="_blank">http://chanticopeppersauce.com/</a></span><span class="Apple-style-span" style="font-family: 'Century Gothic';">), </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">some celery bitters by The Bitter Truth(<a href="http://the-bitter-truth.com/bitter/original-celery-bitters/">http://the-bitter-truth.com/bitter/original-celery-bitters/</a>)
that we purchased at Holeman and Finch Bottle Shop
(<a href="http://www.facebook.com/H.F.Bottle.Shop">http://www.facebook.com/H.F.Bottle.Shop</a>) and to make it super, extra special,
we rimmed the glass with some Hiwa Kai black lava sea salt from Hawaii, I know
not local but it was a gift and it is tasty! So, please, enjoy, the food (and cocktails) and especially, each other! </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">-V</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgzkJc2nZNNKh-DZFP1i-jl-uvhIV9Q4GIbhpRUlkWZatGfdu5J4jPKjQbQNqxamVPN6ZK4vjjn_WHZjHCOmr2NLFLE9QxeYtLVL2RLYVdovlfL3gLnoJZGxA_NF2FEEpc5nGmADYnsI/s1600/FrenchToastVert_8103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgzkJc2nZNNKh-DZFP1i-jl-uvhIV9Q4GIbhpRUlkWZatGfdu5J4jPKjQbQNqxamVPN6ZK4vjjn_WHZjHCOmr2NLFLE9QxeYtLVL2RLYVdovlfL3gLnoJZGxA_NF2FEEpc5nGmADYnsI/s640/FrenchToastVert_8103.jpg" width="438" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhIT7X43QdgKXHA7T5MtsoIKrIh30gcRVfFMJ0_Pug4QeFw712iADzzPptAmPnzsHeXrs2i3Na0xl7xxoRi2r_aZftfGpwCJUGTjSFHMgGRJZEJycjEYmQ4OCos3yBzyCvBXC3cmX6Tc/s1600/Eggnogs_7405.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhIT7X43QdgKXHA7T5MtsoIKrIh30gcRVfFMJ0_Pug4QeFw712iADzzPptAmPnzsHeXrs2i3Na0xl7xxoRi2r_aZftfGpwCJUGTjSFHMgGRJZEJycjEYmQ4OCos3yBzyCvBXC3cmX6Tc/s320/Eggnogs_7405.jpg" width="210" /></a><b><span style="font-family: 'Century Gothic';">Eggnog French
Toast with Bourbon Syrup - </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">Serves 6-8</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">2 cups eggnog (<a href="http://theurbangatherer.blogspot.com/2011/12/holiday-cocktails.html" target="_blank">recipe here</a>)</span></div>
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<span style="font-family: 'Century Gothic';">2 eggs<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon
cinnamon<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Sourdough Boule,
1/2 pound, cut into 1/2 inch thick slices (or challah)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">butter for the
pan and service<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Powdered sugar
for service<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n8wTrOgP4M4UXZIGfGCcPUnsGIb8umfOthv98_anJ1p9LNfeiNFayLsBt5szFRm8JlfL7ETJEl7JsK0Ej3lz0JmZhmuvVBkRffRiaa4v3Sm55cLtTKtzHf52GZO5FGPdnQN24rlMcMY/s1600/BurbonSyrupCU_8096.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n8wTrOgP4M4UXZIGfGCcPUnsGIb8umfOthv98_anJ1p9LNfeiNFayLsBt5szFRm8JlfL7ETJEl7JsK0Ej3lz0JmZhmuvVBkRffRiaa4v3Sm55cLtTKtzHf52GZO5FGPdnQN24rlMcMY/s320/BurbonSyrupCU_8096.jpg" width="211" /></a><u><span style="font-family: 'Century Gothic';"><b>Bourbon Syrup:</b><o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2/3 cup natural
cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">splash of vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 tablespoons
Bourbon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';"><u>Special Equipment:</u><o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Griddle or non-stick pan, you could use
very well seasoned cast iron here!<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">8x8 baking dish<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">sheet pan with a wire rack</span></i><span style="font-family: 'Century Gothic';"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">Whisk together
the eggnog, eggs, cinnamon, and salt in an 8x8 baking dish. Heat your griddle
over medium heat. Place 2 slices of bread at a time in the dish with the egg
mixture and allow to soak on each side for about a minute (let if you are using
challah). Butter the griddle and lift the slices out of egg mix and let excess
drip off. Cook on each for about 3 minutes, or until golden then flip and cook
3 minutes more. Transfer to a sheet pan fitted with a wire rack and place on a
warm oven while you finish the rest. Repeat with the rest of the bread and egg
mixture. In the mean time make the syrup. Combine the water, sugar and vanilla
in a small saucepan over medium low heat and stir until the sugar dissolves.
Remove from the heat and add the bourbon. Serve the French toast dusted with
powdered sugar, more butter and warm Bourbon Syrup.<o:p></o:p></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbukW3TYJ1oTwppQB3KC5EpoGQ2vsKiapvVGOqIBOhwHQw1ESDCGdv0vD0IOYG3t5J26x2dFPTIPoKrdyCIX3YNbvzc877b_j85EINpqHzhVJ3b_Z6o6pD7F4jnqWBk2d3rbOr-ZcTbj4/s1600/StradaHozWHole_8063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbukW3TYJ1oTwppQB3KC5EpoGQ2vsKiapvVGOqIBOhwHQw1ESDCGdv0vD0IOYG3t5J26x2dFPTIPoKrdyCIX3YNbvzc877b_j85EINpqHzhVJ3b_Z6o6pD7F4jnqWBk2d3rbOr-ZcTbj4/s640/StradaHozWHole_8063.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvcVqo9ruZqCPyCaJRxqkSK7QIn9GIJ4f0BUsBq8QW7QpSiacnC5J_6O_M0AxRvhdIpelaRDcvT-aJExPB4O57qOwZeF4vvJcBiZarCJ2oOcoStZaKPVfYzha4BSBJOuy7xju8uPLyDk/s1600/StradaSliceVert_8163.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvcVqo9ruZqCPyCaJRxqkSK7QIn9GIJ4f0BUsBq8QW7QpSiacnC5J_6O_M0AxRvhdIpelaRDcvT-aJExPB4O57qOwZeF4vvJcBiZarCJ2oOcoStZaKPVfYzha4BSBJOuy7xju8uPLyDk/s400/StradaSliceVert_8163.jpg" width="240" /></a><span style="font-family: 'Century Gothic';"><b>Mediterranean
Strata - Serves 6-8</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">Butter for the
pan<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">8 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 cups milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 teaspoon dried
oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">Pinch of salt and
pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">Sourdough Boule,
1/2 pound, cut into 1 inch cubes, about 6 cups<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 cup minced
red onion<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 big handful
baby spinach, or mature spinach chopped, about 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 cup chopped
orange bell pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/4 cup chopped
kalamata olives<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/4 cup shredded
mozzarella<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 cup crumbled
feta<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 tablespoon
chopped fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';"><u>Special Equipment:</u><o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">2 quart baking dish<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">Butter your
baking dish and set aside. Whisk together the eggs, milk, oregano, and salt and
pepper. Place the bread cubes in the pan
and scatter the rest of the ingredients evenly over it, toss gently to combine
and distribute. Pour the egg mixture over the bread mixture. Cover with plastic
wrap and refrigerate for at least 2 hours and up to overnight. When ready to
bake, preheat your oven to 375°F and remove the strata from the fridge. Remove
the plastic and bake on a sheet pan for about
35- 45 minutes or until it is puffy, golden and set in the center. Cover
with foil if it begins to get too brown. Allow it to sit for about 5 minutes
before cutting and serving.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYmSbEH3cr4AzIOWpB9CpM9VprG7j6Fbz7LcxnJFNS41LhSQVpEV68BezVvLwtJ4tyAR9AjqhH1drEg8WGmiI-hWSYD2emKA4T7sRgzArtvm7re0khEobQXeU-sN-n4ad1GyqzXtDsyA/s1600/AmbrosiaECU_8078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYmSbEH3cr4AzIOWpB9CpM9VprG7j6Fbz7LcxnJFNS41LhSQVpEV68BezVvLwtJ4tyAR9AjqhH1drEg8WGmiI-hWSYD2emKA4T7sRgzArtvm7re0khEobQXeU-sN-n4ad1GyqzXtDsyA/s640/AmbrosiaECU_8078.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><b>Winter Ambrosia -
Serves 6-8</b></span></div>
<span class="Apple-style-span" style="font-family: 'Century Gothic';">4-6 navel oranges,
cut into supremes*</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 yellow fleshed grapefruit, cut into supremes*<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 ruby red
grapefruits, cut into supremes*<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 cup Bing
cherries, pitted and halved<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/3 cup finely
shredded unsweetened coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2-3 tablespoons
honey<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 tablespoons
chopped fresh mint<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">*To supreme means
to cut the fruit out of the rind and pith into sections. The best way to do
this is by cutting off both ends of the fruit. Set it cut side down and use
your knife to go all the way around the fruit removing the rind. You should
have a naked fruit, no rind and no pith (the white stuff). Now with the fruit
in your hand (and over your mixing bowl, to catch any juice) take the knife and
cut down each section between the pith that separates each one and scoop out
the section and remove any seeds. Keep the guts of the fruit to squeeze for
juice for the mimosas! Combine all of the ingredients and chill before serving.</span><br />
<span style="font-family: 'Century Gothic';"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4s-yoSUTRRk5-4gKHBOennZxbs7BHqfmZEamvEzmlkbAHg8xfqKRp1JHN2C2v4L-60XO6wrmxhgKbwQoHGVbqUWAD3m82rpwGr6L9BtmSSOi4qAKEwNkZ6zusoWW6h5xKggFdKzDFkc/s1600/AmbrosiaCoconut_8091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4s-yoSUTRRk5-4gKHBOennZxbs7BHqfmZEamvEzmlkbAHg8xfqKRp1JHN2C2v4L-60XO6wrmxhgKbwQoHGVbqUWAD3m82rpwGr6L9BtmSSOi4qAKEwNkZ6zusoWW6h5xKggFdKzDFkc/s400/AmbrosiaCoconut_8091.jpg" width="400" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnEG3RQ28JNPh4E9BjkJPOchpJd8euGA5NU_9X2mxVAfBmfbjrrYKSUz_mwJC7XRS1-2UaiMZJnw53vJ2heeLM9ke5JIe4xskhpBzZegsNnGSOQQRvshXFKJpcIMtr29gDtPA_cWVtPs/s1600/BloodyMary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnEG3RQ28JNPh4E9BjkJPOchpJd8euGA5NU_9X2mxVAfBmfbjrrYKSUz_mwJC7XRS1-2UaiMZJnw53vJ2heeLM9ke5JIe4xskhpBzZegsNnGSOQQRvshXFKJpcIMtr29gDtPA_cWVtPs/s640/BloodyMary.jpg" width="464" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Get Your
Vegetables Bloody Mary</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Black lava salt
(or whatever good salt you have)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Wedges of lemon
and lime<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Your favorite
vodka, about 1 1/2 ounces per drink<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Your favorite
Bloody Mary Mix (we used ours from Rosebud Restaurant)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Celery Bitters,
optional<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Hot Sauce (we
used CHANTICO)<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib50o1CBZmicqgvsmEtUla1W5vOnVHKQRu4TQQTQe8qFSdQ2SfwNEKriayPamgK3Cj8iZu0Q5LoLgF75057zVxV2Aww6nNqwZKuFcdepshrbv18ud1bpkqIDXK00PzkBw3QqV6ePQ4UUg/s1600/BloodyMarySauces_8053.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib50o1CBZmicqgvsmEtUla1W5vOnVHKQRu4TQQTQe8qFSdQ2SfwNEKriayPamgK3Cj8iZu0Q5LoLgF75057zVxV2Aww6nNqwZKuFcdepshrbv18ud1bpkqIDXK00PzkBw3QqV6ePQ4UUg/s320/BloodyMarySauces_8053.jpg" width="320" /></a><span style="font-family: 'Century Gothic';">Cutting celery,
celery, fennel fronds, pickled okra, olives, or cucumbers for garnish<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Use a wedge of
lemon or lime to run around rim of each glass. Spread the salt out evenly on a
small plate. Dip the rim of each glass in the salt. Fill each glass with ice. Pour
in vodka, bloody Mary mix and a few dashes of celery bitters and a few of the
hot sauce. Stir to combine. Serve with your choice of garnish!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp6YGwZ8j9Qfj_z_c_cnrUGP1FLWMtdLXJckStUWh8wSgqIGQ8_7PTICxXroG1kXmkUdjEnlxRaGtDiOgZDiZ-ziV51v34Py2ecXLKVGcyLtSevyHWIc-RvAQLN78eSGuQ9mqFObYs1U/s1600/MimosaBloodyMary_8118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp6YGwZ8j9Qfj_z_c_cnrUGP1FLWMtdLXJckStUWh8wSgqIGQ8_7PTICxXroG1kXmkUdjEnlxRaGtDiOgZDiZ-ziV51v34Py2ecXLKVGcyLtSevyHWIc-RvAQLN78eSGuQ9mqFObYs1U/s320/MimosaBloodyMary_8118.jpg" width="209" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAInLVJ8PouD25ob685EXgytWhZqMJBBeOPKQHM0H7gZDEr7jLtTnV0hC0cyIcLeLQLSFmskjpyolqAUgbmmHK9K-ZR4H8xeUC6TRQDjE7Nc2_WwWdewOpSE07WKzRui20NSBX2sijAtM/s1600/Mimosa_8130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAInLVJ8PouD25ob685EXgytWhZqMJBBeOPKQHM0H7gZDEr7jLtTnV0hC0cyIcLeLQLSFmskjpyolqAUgbmmHK9K-ZR4H8xeUC6TRQDjE7Nc2_WwWdewOpSE07WKzRui20NSBX2sijAtM/s640/Mimosa_8130.jpg" width="426" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Citrus Mimosa</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Leftover juice
from insides of citrus used to make the <i style="mso-bidi-font-style: normal;">Ambrosia.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 bottle
Champagne, Prosseco, or Sparkling wine<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Place about 1
tablespoon of juice in each champagne flute and fill with bubbly! Enjoy!<o:p></o:p></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com2tag:blogger.com,1999:blog-1857017059022397667.post-91958903253655688142011-12-23T13:14:00.000-05:002012-01-16T16:01:04.483-05:002012 Here We Come!!!<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-family: 'Century Gothic';">My mom always
reminds me to eat collard greens and black-eyed peas on New Year’s Day. It is a
Southern tradition to ensure luck and prosperity for the New Year. I wanted to
class them up a bit for the special occasion so we are doing a Black-eyed Pea
“Caviar” which I think is a Texas thing and a soufflé with the greens. Souffles
can be daunting but they are so much fun and very impressive. My friend Maureen
Petrosky, author of <i style="mso-bidi-font-style: normal;">The Wine Club,</i>
has paired a wonderful bubbly to go along with these holiday traditions.<o:p></o:p></span></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Black-eyed Pea
“Caviar” - Serves 4-6</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 can black-eyed
peas, rinsed, about 1 1/2 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 cup diced
tomato, about 1 medium<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup diced red
bell pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup diced
yellow bell pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup diced
orange bell pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup sliced
green onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
chopped celery leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
chopped fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 small jalapeno,
diced (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Salt and pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon Dijon
mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Combine all
ingredients and allow to sit for at least a few hours before serving. This can
be made the day before, it actually improves the longer it sits!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0okZ1PdNotaPDWm8Mchx4-2P1JPcjPmO15ZwvII9V7TSvrqvLgZTbw1p-Q1A0ZZW0okjoCaol6tto7zIB9Ww7xOjfDBXo_7lsSPeDjupB9EW-Poq_cfhfkzzSxUaEH9RnbEATERMphiQ/s1600/SouffleWholeCaviarBlur_8334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0okZ1PdNotaPDWm8Mchx4-2P1JPcjPmO15ZwvII9V7TSvrqvLgZTbw1p-Q1A0ZZW0okjoCaol6tto7zIB9Ww7xOjfDBXo_7lsSPeDjupB9EW-Poq_cfhfkzzSxUaEH9RnbEATERMphiQ/s640/SouffleWholeCaviarBlur_8334.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Collard Green Soufflé
- Serves 4-6</b><o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3HxExTT3a2jgMkuS3D9evutaeg03fMFwn3SGW1-LWAs7E1zavP9VGJDSYEOFzR_2pVfzOgSbWapJsBTiq3vNXKWEK7BDA8w13MnjTqZRXKh7_0Huvm4k-ylvdenQ8kRGJPUTntYcnf4/s1600/SoufleCaviarPlateHoz_8364.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3HxExTT3a2jgMkuS3D9evutaeg03fMFwn3SGW1-LWAs7E1zavP9VGJDSYEOFzR_2pVfzOgSbWapJsBTiq3vNXKWEK7BDA8w13MnjTqZRXKh7_0Huvm4k-ylvdenQ8kRGJPUTntYcnf4/s400/SoufleCaviarPlateHoz_8364.jpg" width="400" /></a><span style="font-family: 'Century Gothic';">2 tablespoons butter,
divided<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup grated Parmesan<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3 pieces of
bacon, diced, about 1/2 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">8 big collard
leaves, stemmed and chopped pretty small<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Pepper vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Salt and pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup diced
onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3 tablespoons
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3/4 cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3 egg yolks,
beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">6 egg whites<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Pinch of cream of
tartar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup grated Gruyere<o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Special Equipment:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Stand mixer or hand mixer<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">1 1/2 quart soufflé dish or round stoneware
dish<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Preheat the oven
to 400°F. Butter the soufflé dish with 1 tablespoon of butter. Add the Parmesan
and evenly coat the inside of the dish with the cheese. In a large straight sided pan cook the bacon
over medium heat until crispy, about 8-9 minutes. Add the collard greens and
cook just until they turn bright green and soften a bit, about 4-5 minutes. Add
a few splashes of the pepper vinegar, a bit of salt and a few grinds of pepper.
Remove them to a bowl and set aside. Add the remaining 1 tablespoon of butter
to the pan and add the onions. Cook until soft and translucent, about 6
minutes. Sprinkle the flour over the
onions and cook for 1 minute. Slowly whisk in the milk and cook for 1-2
minutes. Using the end of the whisk, add
about 1 tablespoon at a time, of the milk and onion mixture to the egg yolks,
mixing completely, doing about 3 tablespoons total, then add the yolk mixture
to the pan with the rest of the milk and onion mixture. Add the Gruyere and
stir until melted, and then add in the bacon and collards. In the mean time,
whip the egg whites and cream of tartar in a stand mixture to stiff peaks. Fold
in 1/4 of the collard green base to the whites. Then gently add the rest of the
egg whites to the collard green base. Pour into prepared pan and cook for 20-25
minutes until golden brown on top but still a bit jiggly in the center. Serve
immediately.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><br /></span></div>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Bubbles that Won't Break the Bank</b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div>
<div class="MsoNormal" style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3mjr0wS-bGhyphenhyphen7ZmCFJcYNUSmqWN5LLA1NKwHRfjuCB25n1whsjsETEAmqCMYqJ5V03OZuTDB9T_jCl5Nst2VNpM1YPyifDm9ZrkczKw4WWKNvyXuBlKqGA3fJaz1yoyMYxTxBh8TsKI/s1600/TR+SPARKLING+WINEweb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3mjr0wS-bGhyphenhyphen7ZmCFJcYNUSmqWN5LLA1NKwHRfjuCB25n1whsjsETEAmqCMYqJ5V03OZuTDB9T_jCl5Nst2VNpM1YPyifDm9ZrkczKw4WWKNvyXuBlKqGA3fJaz1yoyMYxTxBh8TsKI/s400/TR+SPARKLING+WINEweb.jpg" width="120" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Typically on New Year's Eve I bust out bottles I've been
saving all year, but since this one past required I drink them prior to the
ringing in of 2012 I had to head to the wine shop along with the zillions of
you seeking sprtiz for your special occasion. Never seeing myself as a
wine snob I usually look for affordable and delicious sips to serve. I
know Champagne, from Champagne France, is always a fave in my house but I wasn't
looking to spend more than $20 a bottle. When it comes to bubbles this can be a
risky venture. I didn't want something flat, or sweet or lacking finesse.
In order to find this diamond in the rough I had to start taste testing
and after a few sad little sips I found my shining star. Trapiche Sparkling Wine NV (non-
vintage) ringing in at $15.99 a
bottle is a stellar bottle of bubbly from of all places Argentina. Argentina
has been pumping out delicious still wines at awesome prices and now I can say
they are kicking it on the bubbly side too. This pour is full of vibrant
bubbles that taste fresh and will make your mouth happy this New Year's.
It's versatile enough to go with lots of different dishes or you can
simply sip it all by itself.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Maureen C. Petrosky</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="color: #094ee5;"><a href="http://www.maureenpetrosky.com/">www.maureenpetrosky.com</a></span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The <span style="color: #b2004d;">Wine</span> Club, A Month-
By- Month Guide to Learning About Wine with Friends <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Verdana, sans-serif;">
<br /></div>
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<br />ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-83991735819772569462011-12-17T18:48:00.000-05:002011-12-17T18:48:22.572-05:00Holiday Hors D'oeuvres<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCLl70Ehx7ErlxUWzkjnJX0eXO28oNXsipVwQGq8sD0t0XABKydilzlj6AKxIiTk1RUe_OWXlItMVdNAUwqf5bdVTyzPXKaPpyXxpJG-BLMdemN4yL5KySZ18q_WezwALA1GeJtF9Y0w/s1600/HolidayAppsWS_8300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCLl70Ehx7ErlxUWzkjnJX0eXO28oNXsipVwQGq8sD0t0XABKydilzlj6AKxIiTk1RUe_OWXlItMVdNAUwqf5bdVTyzPXKaPpyXxpJG-BLMdemN4yL5KySZ18q_WezwALA1GeJtF9Y0w/s640/HolidayAppsWS_8300.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Here are a few
ideas for your next holiday gathering. A few little nibbles to get the meal
started off, all very easy and delicious. The <i style="mso-bidi-font-style: normal;">Marinated Mushrooms </i>are raw and tasty, use leftovers in a salad or
sauté quickly to add to some grilled chicken or steak. The<i style="mso-bidi-font-style: normal;"> Goat Cheese with Lemon and Thyme</i> was something I had at my friend
Terry’s house once and is super easy and pretty. Any leftovers would be good in
an omelet! <i style="mso-bidi-font-style: normal;">Grilled Shrimp</i> are always
a crowd pleaser. If you don’t feel like grilling just quickly sauté them and
serve with the complimentary sauces…one spicy and one cool.<span style="mso-spacerun: yes;"> </span>You can choose the size of shrimp. Don’t go
too small or too big, they should be a 1-bite deal. Crostini are one of my
favorite party foods. You can top them with anything and they are easy to eat.
One, standard sized baguette can yield about 45-60 crostini. I would count on
2-3 per guest. We are suggesting some nice toppers as well as a healthy twist
with the cucumber in place of the bread for the <i style="mso-bidi-font-style: normal;">Trout. </i>You could also top a cucumber with a piece of sushi grade
tuna, a bit of wasabi, pickled ginger and a drop of soy…YUM. The amounts are
suggested for 6-8-ish servings but any of them can be easily doubled for more! Enjoy and Happy Holidays!!!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmE6GN8UmBr_YURWrqpg4HShJ7cop5-OP6V6ZYgxWkfavN1IZ2cvf-ADrNHSIa5IAhMzV_AfCU_apHfpmU4gZ1IcC1wSVSD6Cds8m7u7PxlFksA2W1-xn5QRrnR97X6DOfjbpAZnWd1M/s1600/MushroomsMarinatedBell_8215.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmE6GN8UmBr_YURWrqpg4HShJ7cop5-OP6V6ZYgxWkfavN1IZ2cvf-ADrNHSIa5IAhMzV_AfCU_apHfpmU4gZ1IcC1wSVSD6Cds8m7u7PxlFksA2W1-xn5QRrnR97X6DOfjbpAZnWd1M/s640/MushroomsMarinatedBell_8215.jpg" width="426" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Marinated
Mushrooms:<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Serves 6-8 as an
hors d’oeuvre</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Century Gothic';">1 pound small
cremini mushrooms</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 tablespoons
extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">3 tablespoons
champagne vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 cloves of
garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/3 cup minced
shallot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon dried
tarragon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 lemon, zest and
1 tablespoon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Salt and freshly
ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon
chopped fresh thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tablespoon
chopped fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Pinch of dries
marjoram<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Pinch of cayenne,
optional<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">If there are
larger mushrooms mixed in cut them in half or quarters to be uniform with the
average size of your whole shrooms. Whisk together all the other ingredients.
Add the mushrooms and allow to sit at room temperature for at least a few hours
(or overnight in the fridge) stirring occasionally. Serve at room temperature.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlGyOMZQHzS_ot4Lvm8AeErekeMBEYnASG45Q2YLokBsbX_672YtGjwkG11ZcXKqz9LLApJBC6_ULZX07fn5tMeFEONzJl1ARiYQXgmxb6ckA6fUD5DYT8niINxpCKl-LJmFPtTMP4CA/s1600/GoatCheeseCitruslog_8232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlGyOMZQHzS_ot4Lvm8AeErekeMBEYnASG45Q2YLokBsbX_672YtGjwkG11ZcXKqz9LLApJBC6_ULZX07fn5tMeFEONzJl1ARiYQXgmxb6ckA6fUD5DYT8niINxpCKl-LJmFPtTMP4CA/s640/GoatCheeseCitruslog_8232.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Goat Cheese with
Lemon and Thyme</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b><span style="mso-spacerun: yes;"> </span>Serves 6-8 as an hors d’oeuvre</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: 'Century Gothic';">4 ounces log of
fresh goat cheese</span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 tablespoons
fresh thyme leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 tablespoons
lemon zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Extra Virgin
olive oil for drizzling over the log<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Fresh cracked
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Crackers to serve
with<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">On a sheet of
plastic wrap combine the thyme leaves and lemon zest in the shape of the
cheese. Lay the goat cheese, topside down into the thyme and zest. Pull the
plastic wrap up and around the log pressing the plastic wrap to the cheese to
affix the thyme and lemon. When ready to serve, remove the wrap and place on
serving plate. Drizzle with olive oil and top with some fresh cracked pepper.
Serve with crackers.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4s3XoGRm2Oc3FjZaX3MlntIQsR5o3uR8_cinfj-eLgjHpKHZ6MpyZs5SSBOCyK_8XoCIqtw5_zBhj5bLZMfEFEHwz1dEXcWfYIKDKpMYRINViB1rq-Q7bdwxAnQdYthkS5LjvXMNGRg/s1600/Grilled+Shrimp_8192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4s3XoGRm2Oc3FjZaX3MlntIQsR5o3uR8_cinfj-eLgjHpKHZ6MpyZs5SSBOCyK_8XoCIqtw5_zBhj5bLZMfEFEHwz1dEXcWfYIKDKpMYRINViB1rq-Q7bdwxAnQdYthkS5LjvXMNGRg/s640/Grilled+Shrimp_8192.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Grilled Shrimp
with Remoulade and Spicy, Smokey Cocktail Sauce<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Serves 6-8 as an
hors d’oeuvre</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Shrimp:</b><u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 pound shrimp,
peeled and deveined<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Salt and pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Remoulade</b></span><span style="font-family: "Century Gothic";"><b>:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 cup mayonnaise<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tablespoon
capers, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon grainy
or Dijon mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 teaspoons
chopped fresh chives<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 teaspoons
chopped fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon dried
tarragon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 clove of
garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Cocktail:</b><u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1/2 cup ketchup<u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1-2 tablespoons
prepared or fresh grated horseradish<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 tablespoon
fresh lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">2 teaspoons Worcestershire<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 teaspoon smoked
paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Hot sauce, as
many shakes as you prefer<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Cayenne, pinch,
plus more if you wish<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Cracked black
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Heat a grill to
medium. Toss the shrimp with the olive oil and season with salt and pepper.
Grill on each side for about 3-4 minutes until they turn opaque. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">To make the
sauces, mix all of the ingredients until well combined and refrigerate until
ready to serve. Place 1 shrimp on a toothpick and serve with the sauces.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Crostini: Pimento
Cheese, Roast Beef, and Smoked Trout</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";"><b>Serves 8-10 as an
hors d’oeuvre</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><b>Crostini</b></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">1 baguette,
sliced into 1/4 inch slices<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic";">Heat your oven to
375°F. Brush 1 side of the crostini with some olive oil. Toast in the oven
until crisp and golden, about 10-15 minutes, flipping half way through the
cooking time. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75SQDjJmztJA-I89Jnqe9-IqAV3qVANCX39gDMng6BTTmsWSEoMIMxOsqPPo76nso7SxbRfF2qjLR4BgNAZbc8pfb3fYrJrzU6SQ1Hknqq-ThMDj5AaCTeAcZ7D-0t1IHajkqKaDJp-0/s1600/GrilledCheeseCrostini_8261.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75SQDjJmztJA-I89Jnqe9-IqAV3qVANCX39gDMng6BTTmsWSEoMIMxOsqPPo76nso7SxbRfF2qjLR4BgNAZbc8pfb3fYrJrzU6SQ1Hknqq-ThMDj5AaCTeAcZ7D-0t1IHajkqKaDJp-0/s320/GrilledCheeseCrostini_8261.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Warm Pimento
Cheese Crostini</b></span></div>
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<span style="font-family: "Century Gothic";">2 cups freshly grated
sharp cheddar cheese<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1/2 a small Vidalia onion
grated, about 1/4 cup<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1/4 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">3 tablespoons chopped
pimentos or jarred roasted red peppers<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1/4-cup mayonnaise<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">Heat your oven to
350°F. Put all of the ingredients into the bowl of a food processor fitted with
a metal blade.<span style="mso-spacerun: yes;"> </span>Pulse until blended to
desired texture.<span style="mso-spacerun: yes;"> </span>Should be a little
chunky.<span style="mso-spacerun: yes;"> </span>Spread on crostini and warm in
the oven until melty and delicious. Serve immediately. You may have some
pimento cheese left over…just refigerate and enjoy in some scrabbled eggs or on
top of a burger!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><b>Roast Beef, Brie,
and Horseradish Crème Fraiche</b><u><o:p></o:p></u></span></div>
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<span style="font-family: "Century Gothic";">12-20 slices top round
roast beef about 1/4 #, (I used Boars Head Londonport)<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1 small wheel of Brie
(put the rest out on a cheese platter), sliced into thin wedges<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1/4 cup very thinnly
sliced red onion<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1/4 cup crème fraiche<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1 tablespoon prepared
or fresh horseradish<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">pinch of paprika<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">parsley leaves for
garnish<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">Combine the crème
fraiche,horseradish, and paprika. Place 1 small wedge of brie on each crostini.
Roll up the roast beef into a cylindar and place on top of cheese. Top with
about a 1/2 teaspoon horseradish sauce. Place a few slices of red onion
and<span style="mso-spacerun: yes;"> </span>a parsly leaf on each one and serve.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1d9SVPn0KRPBbHB17va_dc9K1EpTAZZQb77CQVDqbh23D934FNwsDldKUxG9Jkrk_Q1JxW2F_ukBuYdBzh54MTXqE1cY1YqnFjA8mNRZ9wofNstrcplqJqRff6Bc6D7yPKBAz3MdOmI/s1600/TroutCucumberVert_8249.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1d9SVPn0KRPBbHB17va_dc9K1EpTAZZQb77CQVDqbh23D934FNwsDldKUxG9Jkrk_Q1JxW2F_ukBuYdBzh54MTXqE1cY1YqnFjA8mNRZ9wofNstrcplqJqRff6Bc6D7yPKBAz3MdOmI/s400/TroutCucumberVert_8249.jpg" width="266" /></a><span style="font-family: 'Century Gothic';"><b>Smoked Trout with
Lemon Pepper Cream Cheese on Cucumber</b><u><o:p></o:p></u></span></div>
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<span style="font-family: "Century Gothic";">1 hot house cucumber,
sliced into 1/4 inch thick, <span style="mso-spacerun: yes;"> </span>on the bias<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">4 ounces Smoked Trout,
flaked<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">4 ounces cream cheese,
softened<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Juice of 1/2 a lemon<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">3/4 teaspoon fresh
cracked pepper<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">pinch of salt<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Fresh chives, cut into
1/2 inch batons, for garnish<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic";">Combine the cream
cheese, lemon juice, pepper, and salt in a small bowl. Spread a bit of the
cream cheese on each cucumber slice, top with a bit of trout then garnish with
a few chives. Serve cold.<o:p></o:p></span></div>
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<!--EndFragment-->ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-13535844561605687052011-12-09T11:30:00.000-05:002011-12-10T10:40:26.744-05:00Holiday Cocktails<br />
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">A holiday
gathering wouldn’t be complete without these players!!! Here are a few
traditional drinks with some twists, some warm, some cold, something for
everyone. These are all very versatile, you can omit or change spices, you can
switch up the liquors; make them suit your needs and the preferences of your
guests. The Rum Chai Spiced Cider is delightful, with essence of chai spice, a
bite from the ginger, and warm cozy feeling from the rum. It is a great way to
get into the holiday spirit. The Choco-nog is a bit different than traditional
but ridiculously yummy. It is like dessert and can be made with out the cocoa
and spices for a yummy after dinner drink. The Holiday Sangria is stupid easy
and a good crowd pleaser. This can also be made with white wine if you wish.
And the Kir Royale just screams celebration! This is such an elegant drink and
a great way to kick off your holiday gathering! Please enjoy responsibly!</span></div>
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<span style="font-family: 'Century Gothic';">Happy Holidays!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">-V<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><b>Rum Chai Spiced
Cider - Serves 6-8</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 cinnamon sticks<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">8 whole cloves<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">15 whole black
peppercorns<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">13 slices candied
ginger, reserve 8 for garnish and chop the rest</span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">2 star anise pods</span></div>
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<span style="font-family: 'Century Gothic';">8 cardamom pods<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon fennel
seeds<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon ground
ginger<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 quart apple
cider or natural apple juice<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Juice and rind
from 1 orange<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 cup light or
spiced rum*<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Special
Equipment:<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Mortar and pestle<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Fine mesh
strainer<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Century Gothic';">Using a mortar
and pestle crush the whole spices: cinnamon through fennel seeds,
(alternatively you could put them in a zip top bag and crush with a heavy
bottomed pot). In a medium sauce pan over medium heat combine the apple juice,
orange juice and rind and ground cinnamon. Add the crushed spices and bring to
a simmer and allow to cook for 10 minutes. Remove from the heat, strain out the
solids and discard, then add the rum and serve with a slice of candied ginger
on the side of the glass.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">*We tried this
with both light and spiced rum. The spiced rum gave us a bit of a kick and the
light rum seemed subtler and fruity…you choose!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5Op60kGK8C3PCBqTAkzE_wCeDwTcBXWKEAIAQ0Faw6jLw8LHYgZQrwjhqb-2QaAOnBq0mAoek4xkcuLf6H6AyU3exlJDsQafmcKiSwjQtiRoQZuCxdY8CQ7u7efnYn_qVk_GmqsDeuQ/s1600/Eggnogs_7405.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5Op60kGK8C3PCBqTAkzE_wCeDwTcBXWKEAIAQ0Faw6jLw8LHYgZQrwjhqb-2QaAOnBq0mAoek4xkcuLf6H6AyU3exlJDsQafmcKiSwjQtiRoQZuCxdY8CQ7u7efnYn_qVk_GmqsDeuQ/s400/Eggnogs_7405.jpg" width="261" /></a><span style="font-family: 'Century Gothic';"><b>Choco-nog - Serves
6-8</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 cups heavy
cream or 1/2 and 1/2<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/3 cup sugar<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">6 eggs<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/3 cup cocoa
powder<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 teaspoon
freshly grated nutmeg<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 teaspoon
ground cinnamon (optional)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Pinch of cayenne
(optional)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 cup bourbon
or brandy<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Grated chocolate
for garnish<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><u>Special
Equipment:</u><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Blender<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Microplane or
rasp style grater<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">In a medium saucepan
set over medium low heat combine the cream and sugar. Bring to a simmer (about
170°F) stirring occasionally to ensure that the sugar dissolves. In a blender,
blend the eggs until light in color and frothy. Add the cocoa powder, nutmeg,
cinnamon, and cayenne and blend until combined. With the blender running
carefully add 1/2 of the warmed cream/sugar mixture to the blender. Return the egg mixture to the pan and whisk
to combine. Add the bourbon or brandy and whisk to combine. You can serve it
warm or chilled with grated chocolate.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">* If you want
just traditional nog omit the cocoa, cinnamon, and cayenne and garnish with
grated nutmeg.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><b>Holiday Sangria -
Serves 8</b><o:p></o:p></span></div>
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<u><span style="font-family: 'Century Gothic';">Simple Syrup:<o:p></o:p></span></u></div>
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<span style="font-family: 'Century Gothic';">1/4 cup natural
cane sugar<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 cup water<o:p></o:p></span></div>
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<u><span style="font-family: 'Century Gothic';">Sangria:<o:p></o:p></span></u></div>
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<span style="font-family: 'Century Gothic';">1 lime<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 lemon<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 oranges<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 small
grapefruit<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1, 750 ml bottle
red wine (we used Syrah, but Zinfandel, Merlot, or Shiraz will work)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 ounces Brandy<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 cups club soda<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 cup pomegranate
seeds<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">For the simple
syrup: Heat the water and sugar in a small saucepan until the sugar is
dissolved, set aside and cool. Cut all of the citrus fruits in half and juice
into a pitcher (oranges use 1 1/2 for juice) then slice the other halves into
thin slices to add to the sangria. Combine the red wine, brandy, and simple
syrup. Stir to combine and chill. When ready to serve add the club soda and
most of the pomegranate seeds and stir. Serve over ice with a sprinkle of pomegranate
seeds in each glass.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L8k2Y5z4pL12UvW4AAwnHdx9zQiwCK0EV-UgMoOaXleFmc_z62yXQ0BD9IyfMWwH57GoT0m7Yt3NJjauOrL1BOFPX5UEcqs6e6a10G8yupYfjr13fjIGGH4MVCq_e_cCRWNvp2gS1B4/s1600/ChampagneKirRoyal_7371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L8k2Y5z4pL12UvW4AAwnHdx9zQiwCK0EV-UgMoOaXleFmc_z62yXQ0BD9IyfMWwH57GoT0m7Yt3NJjauOrL1BOFPX5UEcqs6e6a10G8yupYfjr13fjIGGH4MVCq_e_cCRWNvp2gS1B4/s640/ChampagneKirRoyal_7371.jpg" width="443" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Kir Royale:</b><o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">To make a Kir
Royale just add about a tablespoon of Chambord to each glass of champagne then
garnish with a lemon twist…rub the yellow part of the twist around the rim of
the glass…it will leave some essential oils from the rind for the drinker to
enjoy with every sip!<o:p></o:p></span></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-68303368677574687562011-12-05T09:12:00.001-05:002011-12-05T12:23:18.551-05:00It's COOKIE Time!!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1_5Y6ufM4TN2tqgJzj_QcooY0_NQbt6pAckJXe75PnXLHJQ7puh0m_GdghyphenhyphenNhqND76Nr72OQpXueC4A1TkbrdjQVYXRERAP5Sv7eOBT-KOiTcfg1dMQYgal-fbBzcLEYC4O7ZxM7WO8/s1600/GingerBreadPlatter_7550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1_5Y6ufM4TN2tqgJzj_QcooY0_NQbt6pAckJXe75PnXLHJQ7puh0m_GdghyphenhyphenNhqND76Nr72OQpXueC4A1TkbrdjQVYXRERAP5Sv7eOBT-KOiTcfg1dMQYgal-fbBzcLEYC4O7ZxM7WO8/s640/GingerBreadPlatter_7550.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">I love this time
of year but I am usually so busy right up until Christmas that I can’t take the
time to do all the fun stuff, like making and decorating cookies. Not this
year. I am still busy but I have a reason, well lots of reasons.</span><span class="Apple-style-span" style="font-family: 'Century Gothic';"> </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">One of them is writing this blog…sharing
things like ideas and recipes with you. I did the basics with a little twist.
The best part is that you can make all parts, dough and frosting, up in
advance, whenever you have a moment. They all refrigerate well and the doughs
can be frozen until you are ready to bake and serve. This time of year is all
about efficient time management and I am all about it, even down to my cookies.
Share any of your favorite cookie memories, flavors or tips. And happy
December! -V </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorLdXbywcGsoXQKY1SEHK5i0Tg4bUHoylACsIuBQi55u5LfXwTkS8ZBPcNJHGe2xqKXdu7XBh176LmK5Rr8m2vYqKK7S6WLNKRYJ4rcD3FjmScwwetKk5gIqGNyJPl4gjKxbzMnMpfA8/s1600/CookieWreathRedWhiteGreen_7463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorLdXbywcGsoXQKY1SEHK5i0Tg4bUHoylACsIuBQi55u5LfXwTkS8ZBPcNJHGe2xqKXdu7XBh176LmK5Rr8m2vYqKK7S6WLNKRYJ4rcD3FjmScwwetKk5gIqGNyJPl4gjKxbzMnMpfA8/s400/CookieWreathRedWhiteGreen_7463.jpg" width="400" /></a></div>
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</div>
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<span style="font-family: 'Century Gothic';"><br /></span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">
</span></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/AVvXsEgr9PFWtTUmYSYSbY9uLzdcwpQ_KFuoyzZ6JTp2EgSpo4cpbkPZiyMEo7ehlpD4InbhFWTl9o5XSwI-lO-FIVbjyUmGAeu4JgMXymA6Tx6UVVO3YjMbD2cxubXwK5uZ-XtAXRU5GJkjKhM/s1600/SugarCookieWreathGreenWhite_7517.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9PFWtTUmYSYSbY9uLzdcwpQ_KFuoyzZ6JTp2EgSpo4cpbkPZiyMEo7ehlpD4InbhFWTl9o5XSwI-lO-FIVbjyUmGAeu4JgMXymA6Tx6UVVO3YjMbD2cxubXwK5uZ-XtAXRU5GJkjKhM/s400/SugarCookieWreathGreenWhite_7517.jpg" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recycled Sweater (felted) Ornaments:<br />
<a href="http://onceasweaterfound.blogspot.com/" target="_blank">onceasweaterfound.blogspot.com</a></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Lime Cardamom
Holiday Cookies<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Makes about 24
cookies</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 1/2 cups white
whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon baking
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon ground
cardamom*<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 stick (8
tablespoons) unsalted butter, room temp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup natural
cane sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 large egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon pure
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon lime
zest*<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Decorating sugars
or sprinkles<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Easy Decorating
Frosting (see recipe below)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><u>Special
Equipment:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Stand or hand
mixer<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Microplane or
fine rasp style grater<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Rolling pin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Holiday shaped
cookie cutters between 2-3 inches<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Parchment paper
or a silicone baking mat<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">In a medium
mixing bowl, mix together the flour, baking powder, cardamom and salt and set
aside. In the bowl of a stand mixer fitted with the paddle attachment, cream
together the butter and sugar until light and fluffy. On medium low speed add
the egg, vanilla and zest, just until combined. Turn the mixer down to low and
little by little add the flour mixture until completely combined. Turn out
dough on to a piece of wax paper and form into an even disk. Chill in the
fridge for at least 1 1/2 hours (or up to 3-4 days, you can also tightly wrap
and freeze until ready to use, just thaw in the fridge overnight and allow to
soften a bit at room temp) before attempting to roll. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Preheat your oven
to 350 °F. On a lightly floured surface (you can also use powdered sugar to
dust the surface, it will absorb into the cookie) roll the dough out until it
is an even, less than 1/4 inch, thickness.
Cut out desired shapes and place on baking sheet with parchment. Re roll
the leftover dough and roll, and cut until all dough is used. Sprinkle with
decorating sugar if using and bake for 12-15 minutes, rotating the pans half
way through the cooking time. Remove from the oven and allow to sit on the
baking sheet for a few minutes then move to a wire rack to completely cool
before decorating with frosting.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">*You can really
use any flavoring you like here, 1 teaspoon of a single one or 1 teaspoon total
of a mixture. You could even try rose water; a teaspoon will do for this size
recipe. Or even do a different extract such as peppermint, cinnamon, or almond.
Also, any zest would work here too…you could skip the spices all together and
just do zest, or skip it all and just go with the OG and no flavors. You chose!<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0aAINxGjQrdJKdlTyIOQ1S2Zcywg6SpUCPHZ0hdqe_UfzULQqL5f6TzgkeWCHWH2zlZVLe6xoDY0DAYfNMmWT8IcVZp2auViKwR9iZCsVCzowFEm5jFprjHclvdCyvPsHXwegLDLOGQ/s1600/CookieWhiteWreath_7489.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0aAINxGjQrdJKdlTyIOQ1S2Zcywg6SpUCPHZ0hdqe_UfzULQqL5f6TzgkeWCHWH2zlZVLe6xoDY0DAYfNMmWT8IcVZp2auViKwR9iZCsVCzowFEm5jFprjHclvdCyvPsHXwegLDLOGQ/s400/CookieWhiteWreath_7489.jpg" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">Makes about 1/2 cup - </span></b></span><span style="font-family: 'Century Gothic';"><b><span style="font-family: 'Century Gothic';">Easy Decorating Frosting </span></b></span><br />
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><span style="font-family: 'Century Gothic';">2 cups powdered
sugar<o:p></o:p></span></span></div>
<span style="font-family: 'Century Gothic';">
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">2-3 tablespoons
water or milk<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">In a large bowl
whisk together the ingredients. Store in an airtight container or place plastic
wrap right down on the surface (it will forma crust) until ready to use.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">I usually put
into a zip top bag and just cut off the corner to decorate.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">This will
decorate 1 batch of sugar cookies (depending on your design) and plenty to
decorate the Ginger Peeps. You can also easily double this recipe for lots of
cookie fun. It will keep in the fridge for a few weeks; just let it warm up at
room temperature before using.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVGXF_-Cce98IbIdeK_Z8FBEo-Xzn9pko1yzG7HtZ1IPKYpn5aqN6A8TNdo4wAPuaI-SynhGPRNoHot-F5Z1u2EtdYSmAXK0FDjQKFm5JrZZoyupvwHur7Hd7TimK_phTYddN18bgBss/s1600/GingerbreadTree_7578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVGXF_-Cce98IbIdeK_Z8FBEo-Xzn9pko1yzG7HtZ1IPKYpn5aqN6A8TNdo4wAPuaI-SynhGPRNoHot-F5Z1u2EtdYSmAXK0FDjQKFm5JrZZoyupvwHur7Hd7TimK_phTYddN18bgBss/s640/GingerbreadTree_7578.jpg" width="464" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><br /></span></div>
</span><span class="Apple-style-span" style="font-family: 'Century Gothic';">
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>G3-Gingerbread <o:p></o:p></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhom-LjzjSbLL3wv5WroaKgZp2L_b2t56T_uJKgBsoXYrBxV4c0OPm8zi5VVdMJ2Jmll6AdYFxq3fMaxJfMhkaXTo6ZB9x1p9DM3BtOGEvE3KNOR0EmUZvHN3d4dDQ7VPZJ2J__J2QOS4/s1600/GIngerbreadSinglePlatter_7553.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhom-LjzjSbLL3wv5WroaKgZp2L_b2t56T_uJKgBsoXYrBxV4c0OPm8zi5VVdMJ2Jmll6AdYFxq3fMaxJfMhkaXTo6ZB9x1p9DM3BtOGEvE3KNOR0EmUZvHN3d4dDQ7VPZJ2J__J2QOS4/s400/GIngerbreadSinglePlatter_7553.jpg" width="266" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><b>Makes about 18, 4
1/2 inch Gingerbread Peeps</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3 cups white
whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">2 teaspoons
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon baking
soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon ground
cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 teaspoon
ground cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 teaspoon ground
allspice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/8 teaspoon
freshly grated nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 stick (8
tablespoons) unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup packed
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 large egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup molasses<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon
vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
orange zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 tablespoon
fresh ginger, grated<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/2 cup candied
ginger, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Easy Decorating Frosting
(see recipe)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 cup raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">2 tablespoons Red
Hots, or red candy hearts<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';"><u>Special
Equipment:</u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Stand or hand
mixer<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Microplane or
fine rasp style grater<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Rolling pin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Holiday shaped
cookie cutters between 2-3 inches<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Parchment paper
or a silicone baking mat<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">In a medium
mixing bowl, mix together the flour, baking powder, soda, salt and all the
spices and set aside. In the bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and sugar until light and fluffy. On
medium low speed add the egg, vanilla, molasses, zest, and both gingers just
until combined. Turn the mixer down to low and little by little add the flour
mixture until completely combined. Turn out dough on to a piece of wax paper and
form into an even disk. Chill in the fridge for at least 1 1/2 hours (or up to
3-4 days, you can also tightly wrap and freeze until ready to use, just thaw in
the fridge overnight and allow to soften a bit at room temp) before attempting
to roll. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Preheat your oven
to 375 °F. On a lightly floured surface (you can also use powdered sugar to
dust the surface, it will absorb into the cookie) roll the dough out until it
is an even, less than 1/4 inch, thickness.
Cut out desired shapes and place on baking sheet with parchment. Re roll
the leftover dough and roll, and cut until all dough is used. Sprinkle with
decorating sugar if using and bake for 13-15 minutes, rotating the pans half
way through the cooking time. Remove from the oven and allow to sit on the baking
sheet for a few minutes then move to a wire rack to completely cool before
decorating with frosting.<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="font-weight: bold;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZZEEy51EelgLNdZw0xcDU-XUyye8D25wSIZSP0nGFyx2lNqWSdTLtxO5Rz20RiVgRoTrqfG4RkJ51C5291ddYsoZ7yPOFnkHfeAEfaMP2DNAWeiSOxsICaL4rxP7uM4WOK_145US_Sw/s1600/GingerbreadLine_7558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZZEEy51EelgLNdZw0xcDU-XUyye8D25wSIZSP0nGFyx2lNqWSdTLtxO5Rz20RiVgRoTrqfG4RkJ51C5291ddYsoZ7yPOFnkHfeAEfaMP2DNAWeiSOxsICaL4rxP7uM4WOK_145US_Sw/s640/GingerbreadLine_7558.jpg" width="640" /></a></div>
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<br /></div>
</span>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-70682877503618184332011-11-28T14:33:00.001-05:002012-06-27T10:33:22.828-04:00Grains & Legumes<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyLcj4d8giQ70X_TRv25sZw4mAYT3svk6TQze-df-onlej9Z0N23FQyDOKm548z8rRfyH6UXWT768OhSuPeJ7ewF7guFi9vDHCXm7cVtCRv0xgoyVZ5kmFocAV78IIUgyTcjAZ4Gq774/s640/AbstractLentil_0870.jpg" width="640" /></span></div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; font-family: 'Century Gothic'; margin-bottom: 1em; margin-right: 1em; text-align: center;"><b> Lentils Growing in Washington's Palouse</b><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family: Skia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIfD_zuvy6fCNlkHcvHOV5j2krg-NUdF5biUVLPorjJ8lgmBwsdv8GjrbKvqsgjPZy7OZI90hgEEDkedOA9v8diM52bCetl_yQx-rLq3e94T7gQSqwU7CywQvvqZQpc43sI6a7L1ovnI/s1600/Abstract_0922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIfD_zuvy6fCNlkHcvHOV5j2krg-NUdF5biUVLPorjJ8lgmBwsdv8GjrbKvqsgjPZy7OZI90hgEEDkedOA9v8diM52bCetl_yQx-rLq3e94T7gQSqwU7CywQvvqZQpc43sI6a7L1ovnI/s640/Abstract_0922.jpg" width="426" /></a></span></span><br />
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<span style="font-family: 'Century Gothic';">I don’t know
about you but I am feeling a bit piggish after this past week of gorging and
re-gorging on Thanksgiving leftovers. I kind of give myself a free pass for the
week. After all, Thanksgiving IS a day about eating and making enough food to
continue to eat on it for a few more days, plus some. These are things we may
not eat through out the year, at least not that often, that symbolize this time
of year. I look forward to it. I embrace it. But I have had my fill, now I need
a bit of a belly break, and a break from cooking and planning. I want to share
with you a few very healthful, easy recipes that are comforting, filling,
satisfying, and yet really good for you…so you won’t feel bad about having
seconds. The first one is a <i style="mso-bidi-font-style: normal;">Lentil and
Brown Rice Soup.</i> This is super easy, really yummy, and a great thing to
make and freeze. I know, lentils aren’t
local to most, unless you live in the North Western United States but they are
a great pantry staple to have on hand, along with a nice crusty whole grain bread
and – boom- you have a great meal on your hands. The next recipe is <i style="mso-bidi-font-style: normal;">Get your GRAINS Waldorf Salad</i>. We use
wheat berries and a mix of dried fruit and nuts and a little Greek style
yogurt. It is a perfect lunch with some salad greens or a great side to accompany
a nice piece of grilled meat. This recipe gets better the second day after the
flavors have had a chance to mingle. So take a break, and give your tummy a
rest and feel good about eating good! Here is a <a href="http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html" target="_blank">recipe</a> for Lentil cookies from Alton Brown's <i>Good Eats, </i>a great way to get kids to eat more lentils!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><b>LENTIL and Brown
Rice SOUP: Serves 6-8</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 tablespoon
olive oil<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 small onion,
diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 carrots, diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 rib of celery
diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 cloves of
garlic, minced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 ½ teaspoons
cumin<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 bay leaf<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 cups chicken
or vegetable broth<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 cup green
lentils<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup brown rice<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">10 ounces fresh
spinach<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 tablespoons
freshly squeezed lemon juice<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Salt and freshly
ground black pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">¼ cup fresh
cilantro, chopped for garnish<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 cup Greek style
yogurt or sour cream for serving<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Century Gothic';">Heat the olive
oil in a large pot over medium heat. Add
the onion, carrot, and celery and cook until they begin to soften about 4
minutes. Add the garlic and cook another 2 minutes. Add the cumin, bay leaf and
broth and bring to a boil, then reduce the heat to maintain a simmer. Add the
lentils and brown rice and cook, uncovered for<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">45-50 minutes or
until the rice and lentils are tender.
During the last few minutes of cooking stir in the spinach, lemon juice,
and season with salt and pepper. To serve, top with fresh cilantro and a dollop
of yogurt or sour cream.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><u>Note:</u><b style="mso-bidi-font-weight: normal;"> </b>You can add sausage (about ½ pound,
turkey or chicken, removed from the casing) to this recipe for a complete meal.
Add to the pot after the garlic step and cook until browned, about 4 minutes,
then carry on with the rest of the procedure.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><u>To Freeze:</u><b style="mso-bidi-font-weight: normal;"> </b>Allow the soup to cool completely and
freeze in small amounts. To reheat, allow to thaw in the fridge then warm over
medium heat.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrybcYMMp18-zJlu0T6EMLGNZxflrBhCqhCshmmKj1XW6AwW0P1pRPGtBlO6qGha-j1U9mbVPAPOdBkP1ScUjk7DZkfPhkdFuvEI17jm06oDoggdtJ8MmDTfXWkl18g1StXPHyttkodY/s1600/Waaldorf+CU_3004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrybcYMMp18-zJlu0T6EMLGNZxflrBhCqhCshmmKj1XW6AwW0P1pRPGtBlO6qGha-j1U9mbVPAPOdBkP1ScUjk7DZkfPhkdFuvEI17jm06oDoggdtJ8MmDTfXWkl18g1StXPHyttkodY/s640/Waaldorf+CU_3004.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><b>Get Your GRAINS
Waldorf Salad:</b></span><span style="font-family: 'Century Gothic';"></span><br />
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</span><br />
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</div>
<span style="font-family: 'Century Gothic';">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEalxZvGTmHJQuFYLlEqIJL9XzuYIIPubUHOfNShiLwXS-H8kv6UJEHSzuovwJBORIi4hhMdzaC89URbPDwz-Bpg-z5R3p48Tnm0N5P9WbU1OZUuFIDWwvla78tmFpx0pfTeP99FZL8rg/s1600/Wheatberries_2973.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEalxZvGTmHJQuFYLlEqIJL9XzuYIIPubUHOfNShiLwXS-H8kv6UJEHSzuovwJBORIi4hhMdzaC89URbPDwz-Bpg-z5R3p48Tnm0N5P9WbU1OZUuFIDWwvla78tmFpx0pfTeP99FZL8rg/s320/Wheatberries_2973.jpg" width="320" /></a><span style="font-family: 'Century Gothic';">1 cup wheat
berries, soaked in water over night<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3-½ cups water<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup toasted and
chopped pecans<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 medium crisp
apple like Gala or Granny Smith, cored and chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 rib of celery,
chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 scallions,
chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup dried cherries,
roughly chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">½ cup chopped
fresh parsley<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 tablespoons
apple cider vinegar<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">¼ cup Greek style
yogurt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1-tablespoon
honey<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 ½ teaspoons
salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">A few grinds of
pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">A pinch of
freshly grated nutmeg<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">¼ cup olive oil<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Juice and zest of
1 lemon<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Drain the wheat
berries from their soaking water. In a medium saucepan bring the 3-½ cups of
water to a boil and add the wheat berries. Turn the heat down to maintain a
simmer and cook for about 50-60 minutes, or until they are tender and beginning
to burst open. The wheat berries will be pleasantly chewy. Drain them from the
water and allow to cool. Combine the rest of the ingredients in a large bowl.
Add the cooled wheat berries and stir to combine. Taste and adjust seasoning as
desired. Serve at room temperature or chilled.<o:p></o:p></span></div>
</span><br />
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</div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-70848289955920485552011-11-17T10:48:00.000-05:002011-11-18T03:10:40.895-05:00The Meal Enders: Desserts<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k08cQ9abexL4n08Obb2MHAPo8yG89aAbk21K6MzvnOLbf7PXHaR6rUoWnbH9Q8TVlW_pHsWjgXGU5mXGmgO4huGHU5zCwZj3Gizj7Mv8lxXC1Y0M-UoCtBRT-6e9e1_m3D9O2YFHje4/s1600/CheesecakePumpkinMinisMS_7225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k08cQ9abexL4n08Obb2MHAPo8yG89aAbk21K6MzvnOLbf7PXHaR6rUoWnbH9Q8TVlW_pHsWjgXGU5mXGmgO4huGHU5zCwZj3Gizj7Mv8lxXC1Y0M-UoCtBRT-6e9e1_m3D9O2YFHje4/s640/CheesecakePumpkinMinisMS_7225.jpg" width="640" /></a></div>
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<span style="font-family: 'Century Gothic';">Oh, the final
hoorah for the daunting meal. Desserts. A sweet way to end a hopefully
enjoyable, food and family focused day. A good, happy and polite, way to say:
“this is the end and get out so I can clean up…</span><span style="font-family: 'Century Gothic';">”. We have tried to focus, in all of the courses, on seasonal
foods, things that are readily available this time of year so that you can stay
in touch with your surroundings and your community. After all, that is what
this day should be about. Gathering together, sharing time together, around a
table filled with good for you food, surrounded by the people you love, eating
and communing, thinking of and expressing what you might be thankful for.
Supporting those who work hard to bring us the food we enjoy. Challenging yourself
with cooking new things and cooking for a crowd. Knowing that you have done
your part in sustaining a healthful food system and sharing it with others, who
hopefully will appreciate your message and carry it through, in whatever way,
be it small or large, in their own lives and talk about it with their friends.
Spreading awareness is our job and food is our vehicle. Please enjoy these
recipes and your experience on this day. <span class="Apple-style-span" style="font-size: large;">Peace.</span><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">We have a few new
recipes for you to try and some that we have posted in the past that would be
good options for your final course. We had posted a blog on <a href="http://theurbangatherer.blogspot.com/2011/06/creme-fraiche-homemade.html" target="_blank">crème fraiche</a> a
while back with some suggestions on what to do with leftover buttermilk and I
promised a <i style="mso-bidi-font-style: normal;">Buttermilk Pie.</i> Here it
is! You will love this and it can be super easy. You can garnish it however you
wish; I would suggest fresh whipped cream or powdered sugar and maybe some pomegranate
seeds. We also have a <i style="mso-bidi-font-style: normal;">Pumpkin Cheesecake,
</i>which is delightful, and I gave instructions on how to cook in many
different sizes depending on how you would like to serve. And we also have the <i style="mso-bidi-font-style: normal;">Chocolate Bourbon Pecan Tart </i>from our
Derby Day post and yummy <i style="mso-bidi-font-style: normal;">Farm Apple Cake </i>from
our Apple post. Oh, and don’t forget if you aren’t cranberried out you can
serve the <i style="mso-bidi-font-style: normal;">Cranberry Relish 3 Ways </i>over
some vanilla ice cream!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Here are some tips from for a Slow Food Thanksgiving: </span><span class="Apple-style-span" style="font-family: Helvetica;"><a href="https://secure3.convio.net/sfusa/site/SPageServer?pagename=thanksgiving2011" target="_blank">tips</a>.</span></div>
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<span style="font-family: 'Century Gothic';">Thank you for
reading and Happy Thanksgiving!<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">-V </span></div>
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<span style="font-family: 'Century Gothic';"><b>Buttermilk Pie - 1,
9-inch pie, serves 8</b><o:p></o:p></span></div>
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<u><span style="font-family: 'Century Gothic';">Pie Crust:<o:p></o:p></span></u></div>
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<span style="font-family: 'Century Gothic';">1 1/4 cup AP
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 teaspoon fine
grain salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon grated
lemon zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">8 tablespoons
butter, very cold and cut into cubes<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2-4 tablespoons
ice water<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">*Note: you can
totally use a store bough piecrust here…no harm no foul!<o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: 'Century Gothic';">Filling:<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 cup natural
cane sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">3 tablespoons
flour<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 tablespoons
maple syrup<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 cup unsalted
butter, melted and cooled<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">4 eggs<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 1/2 cups
buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1 teaspoon
vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">2 teaspoons lemon
zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">1/4 teaspoon
freshly grated nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic';">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">To
make the crust</span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;">:
In the bowl of a food processor combine the flour, salt and zest. Add the cubes
of butter and pulse to combine, until it looks crumbly. Add the ice water a
tablespoon at a time, pulsing to combine, until the dough holds together when
pinched in your fingers. Remove from the food processor and form into a disk.
Wrap in wax paper and refrigerate for about an hour. Then roll out the dough
into an 11 inch circle, place in a 9 inch pie dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Preheat
your oven to 350°F.<o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">To
make the filling: </span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;"> In a large bowl combine all the ingredients
using a whisk until smooth. Pour into the pie shell and bake on a lower rack
for 25 minutes then reduce the temperature to 325°F and bake another 15 minutes
or until the pie looks browned on top but still a little jiggly in the center.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Allow
to cool completely before slicing. Serve with fresh whipped cream, a sprinkling
of powdered sugar or any in season fruit.<o:p></o:p></span></div>
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<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutU35lZxvor5ORzINTyVx8BqyBrJMI4XM_erZWV-MGNyWfFAw3NjuSbLmWJcsOsLoa5JZ1HDP4rjL7usdIO9e2z2E5p37iJjJT-P0RqdxxALnaAAMw0fGLEf-RZbwKxkxFdM61sZ9RvI/s1600/CheesecakePumpkinMinisCU_7235.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutU35lZxvor5ORzINTyVx8BqyBrJMI4XM_erZWV-MGNyWfFAw3NjuSbLmWJcsOsLoa5JZ1HDP4rjL7usdIO9e2z2E5p37iJjJT-P0RqdxxALnaAAMw0fGLEf-RZbwKxkxFdM61sZ9RvI/s320/CheesecakePumpkinMinisCU_7235.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';"><b>Pumpkin
Cheesecakes - Serves 12</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic';">For the crust:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 1/4 cups
crushed graham crackers<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">3 tablespoons
butter, melted<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/4 cup natural
cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic';">For the
filling:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">24 ounces cream
cheese, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/4 cup natural
cane sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 tablespoons
molasses<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 tablespoons
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">4 eggs plus 1
yolk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">16 ounces pumpkin
puree<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 cup heavy
cream<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">2 teaspoons
vanilla <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1 teaspoon
cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 teaspoon
ground nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/2 teaspoon
ground ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic';">1/4 teaspoon
ground cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Preheat
your oven (see instructions below). Mix the graham crackers, butter, sugar and
salt together until well combined. Press the crust evenly in the bottom of the
pan. In the bowl of a stand mixer fitted with the whisk attachment beat the
cream cheese, sugar, and flour on medium speed until well combined. Turn the
speed down to low and add the eggs and yolk, one at a time, allowing each one
to be incorporated before adding the next. Add the pumpkin, cream, vanilla and
spices beating just until everything is evenly mixed.</span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">For
a 9-inch cheesecake</span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;">:
* Note: I use a spring form pan that I line with parchment paper to ensure my
cake comes out. This method of cooking does not require a water bath.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"> Bake at 350°F. for 20 minutes then lower the
temperature to 250°F and bake for about 1 hour or until the center of the cake
is a little jiggly but no longer looks wet. Turn the oven off and allow the
cake to stay in the oven for another 30-45 minutes until it seems mostly set.
Allow to cool at room temperature then refrigerate overnight before serving. To
cut, dip your knife in hot water to make the slices and wipe off blade in
between each slice. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">For
“Jumbo” muffin tin cakes: </span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;">* Note: I use jumbo muffin tins lined with papers…this is the
perfect, satisfying serving. Yields: 12<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Bake
at 300°F for 20-22 minutes then turn the oven off and allow to remain in the
oven with the door ajar for about 10 minutes more. Cool at room temperature then
refrigerate over night before serving. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">For
“Standard” muffin tin cakes: </span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;">*Note: I use standard muffin lined with cupcake
papers. Yields: 24<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Bake
at 300°F for 15 minutes then turn the oven off and allow to remain in the oven
with the door ajar for about 10 minutes more. Cool at room temperature then
refrigerate over night before serving. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><span style="font-family: 'Century Gothic'; font-size: 11pt;">For
“Mini” muffin tin cakes: </span></u><span style="font-family: 'Century Gothic'; font-size: 11pt;">*Note: I use mini muffin tins lined with cupcake liners.
These are perfect for an hors d’oeuvres party!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Bake
at 300°F for 10 minutes then turn the oven off and allow to remain in the oven
with the door ajar for about 5 minutes more. Cool at room temperature then
refrigerate over night before serving.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Century Gothic';"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: 'Century Gothic';"><b>Chocolate Bourbon Pecan Tart - Serves 8</b><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';"><u>Crust:</u><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">1 1/4 cups white whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">Pinch of sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">1/4, 1 stick of unsalted butter, chilled and cut
into small cubes<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">2 tablespoons-1/4 cup ice water<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">flour for rolling<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';"><u>Filling:</u><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">1 cup heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">8 ounces bittersweet or semi sweet chocolate,
finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic';">8 ounces whole pecans, toasted<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Combine the flour, sugar
and salt in the bowl of a food processor. Pulse to combine. Add the butter
chunks and pulse about 15 times or until the mixture looks like coarse crumbs.
With the food processor running add just enough ice water to pull the dough
together. The best way to test this is
to squeeze a small amount between your fingers and if it sticks together it is good.
It will still seem dry. Lay out a
piece of plastic wrap or wax paper and turn the dough out onto it. Form into a
disk shape, wrap and refrigerate for at least 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Preheat oven to 400
degrees. Roll out pie crust and press into a 9 inch tart pan cutting away any
excess dough. Dock bottom and sides of the dough with a fork and bake until it
just starts to turn golden, about 15 minutes. Remove from oven and allow to
cool. Turn oven down to 375.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">In a medium sauce pan heat
heavy cream to a bare simmer. Remove from the heat and add the chocolate.
Allow to sit for a few minutes. Stir until all of the chocolate has melted.
Allow to cool to room temperature. Once it has cooled, thoroughly whisk in the
egg. Pour into cooled tart shell. Starting at the outside edge place the
toasted pecans in concentric circles onto of the chocolate filling (if you
don't have the patience for this, roughly chop the pecans and sprinkle evenly
over the top). Bake at 375 for 12-15 minutes.
The center will be slightly jiggly.
Allow to cool before cutting. Serve warm or at room temperature. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><u>To toast pecans:</u> place nuts
in a dry saute pan and toast over medium heat until they start to brown and
become fragrant, tossing frequently. Do not, I repeat do not walk away from
them they will burn!<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';"> </span></b></span><br />
<span style="font-family: 'Century Gothic'; font-size: 11pt;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dNmgLUZdWmHi7xn78klfzb2Nd9zrEgnA0WQgjz3exWd794Htg41QoSREpTis1PK2REnkPG_NkGcnDjq2GacZFe9fBIzyF0JrFn_lA4DCakq4pfMmwA6BWEnN33wY9gOsdsxiKVILXh0/s1600/AppleCakeCU_0018.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dNmgLUZdWmHi7xn78klfzb2Nd9zrEgnA0WQgjz3exWd794Htg41QoSREpTis1PK2REnkPG_NkGcnDjq2GacZFe9fBIzyF0JrFn_lA4DCakq4pfMmwA6BWEnN33wY9gOsdsxiKVILXh0/s400/AppleCakeCU_0018.jpg" width="400" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><span style="font-family: 'Century Gothic';"><b>Farm Apple Cake
with Maple Glaze - Serves 10-12</b><o:p></o:p></span></span></div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;">
</span><br />
<div class="Body">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><u><span style="font-family: 'Century Gothic';">For
the cake:<o:p></o:p></span></u></span></div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;">
</span><br />
<div class="Body">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><span style="font-family: 'Century Gothic';">6 ounces butter, room
temperature<o:p></o:p></span></span></div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;">
</span><br />
<div class="Body">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><span style="font-family: 'Century Gothic';">½ cup natural cane
sugar<o:p></o:p></span></span></div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;">
<div class="Body">
<span style="font-family: 'Century Gothic';">2 eggs<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">¾ cup buttermilk<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">½ cup maple syrup<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2 teaspoons vanilla
extract<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2
cups whole wheat pastry flour or white whole wheat flour<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">1
cup rolled oats<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2
teaspoons baking soda<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">1
teaspoon salt<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">1
teaspoon cinnamon<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">½
teaspoon ground ginger<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">½
teaspoon freshly grated nutmeg<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">1
½ pounds apples, cored and cut into chunks<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2
cups pecans, toasted and chopped, optional<o:p></o:p></span></div>
<div class="Body">
<u><span style="font-family: 'Century Gothic';">For
the glaze:<o:p></o:p></span></u></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">¼
cup butter, melted<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2
tablespoons maple syrup<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">2
tablespoons heavy cream<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">¼
cup plus 2 tablespoons powdered sugar<o:p></o:p></span></div>
<div class="Body">
<span style="font-family: 'Century Gothic';">½
cup pecans, toasted and chopped, optional</span></div>
<div class="Body">
<br /></div>
<div class="Body">
Heat an oven to 350°F. Butter and flour a bundt
pan. Cream together the butter and sugar in a stand mixer fitted with the
paddle attachment. In a separate bowl, whisk together the eggs, buttermilk,
maple syrup, and vanilla. With the mixer on low slowly add the wet mixture to
the creamed butter and sugar. Stop to scrape down the bowl.</div>
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Combine all of the dry ingredients (through
nutmeg) together in yet another bowl and add in batches to the wet mixture.
Scrape down the bowl then fold in the apples and nuts if using. Evenly spread
into the prepared bundt pan and bake for about an hour or until a tooth pick
inserted comes out clean. Remove from the oven and allow to cool in the pan for
at least 15 minutes, then remove to a rack and allow to cool more while you
make the glaze.</div>
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<div class="Body">
Combine the butter, syrup, and cream in a medium
bowl. Using a fine sieve, sift the powdered sugar into the bowl and whisk to
combine until smooth. Stir in the pecans if using. Allow to cool before you
glaze the cake with it.</div>
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<span style="font-family: 'Century Gothic';"><b>3 Way Cranberry
Relish - Makes about 2 1/2 cups</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1, 12 ounce bag
of fresh cranberries<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 cup freshly
squeezed orange juice (about 5 oranges)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 tablespoons
orange zest<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 cup honey<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 tablespoon
fresh ginger, grated<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 cup pomegranate
seeds<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">In a medium saucepan
combine the cranberries, orange juice and zest, honey, ginger, and salt. Bring
to a boil over medium high heat. Reduce the heat to maintain a gentle simmer
and cook for about 15 minutes. Remove from the heat and stir in the pomegranate
seeds.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><u>Serving
suggestions:</u><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1. Over a wheel
of Brie with some crackers as an appetizer<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2. Simple as a
side with the main meal<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3. Spooned over
some vanilla ice cream with short bread cookies<o:p></o:p></span><br />
<span style="font-family: 'Century Gothic';"><br /></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Molengo; font-size: 15px; line-height: 20px;"><b><span style="font-family: 'Century Gothic'; font-size: 11pt;"><u>Wine Paring:</u> For the savory versions go for Pinot Noir, for that sweet vanilla ice cream try a Pedro Ximenes Sherry from Spain- even drizzle a little of it on top for an adult version of your dessert.</span></b></span></div>
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<br /></div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0tag:blogger.com,1999:blog-1857017059022397667.post-884820439772675842011-11-13T14:10:00.001-05:002011-11-15T12:36:54.661-05:00Sides, Sides, Everywhere are Sides<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Century Gothic';">Here we are,
phase II…THE SIDES… We have stuck with some traditional ingredients but have
tried to branch out a bit to try some different things that will still say
“fall” and “Thanksgiving”. Let’s begin. We have a delicious <i style="mso-bidi-font-style: normal;">Leek and Beet Green Tart</i>, that can utilize the beet greens left
over from the <i style="mso-bidi-font-style: normal;">Beet Slaw </i>we made for
starters. If you don’t want to use bacon, omit it and use some olive oil or
butter to replace the fat and maybe a pinch of smoked paprika to add some
smokiness. Any good melting cheese will do here, we used Gruyere but you could even
go with a blue cheese, or Fontina… they both pair well with leeks and greens.
We also have a <i style="mso-bidi-font-style: normal;">Sweet Potato Quinoa Salad</i>. Inspired by something my friend Terry would
eat…sweet potatoes, goat cheese, and lime juice…yum. I added the quinoa and
cilantro and chipotle and turned it into a salad but really you could go with
original 3 ingredients for a healthy and tasty side. We also did some <i style="mso-bidi-font-style: normal;">Roasted Roots; </i>we are calling them fries so maybe the kids will eat
them too (I know mine will only eat sweet potatoes in the form of “fries”). You
can use any root vegetables you wish, if you don’t like parsnips, substitute
more of one of the others…you could even use a hard winter squash in place of
something if you wish, they cook at about the same rate. Serve with our <i style="mso-bidi-font-style: normal;">Summer Bounty Ketchup </i><a href="http://theurbangatherer.blogspot.com/2011/08/love-applesaka-tomatoes.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a>,<span style="color: red;"> </span>as a fun dip for the kids or just as is
for the adults. These are great served warm or at room temperature. Next we
have a risotto of sorts. It is <i style="mso-bidi-font-style: normal;">Farro Risotto
with Brussels Sprouts and Mushrooms. </i> I love farro; it has just recently become more
widely available. It is sweet and nutty and a wonderful whole grain to get into
your repertoire, very versatile and so good for you. </span></div>
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<span style="font-family: 'Century Gothic';">Here are some other suggestions that we have
posted in the past that would be great candidates for your Thanksgiving
table: </span></div>
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<span style="font-family: 'Century Gothic';"><i style="mso-bidi-font-style: normal;">Roasted Cauliflower <a href="http://theurbangatherer.blogspot.com/2011/10/wild-cabbage.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a>,<span style="color: red;"> </span></i></span><span class="Apple-style-span" style="font-family: 'Century Gothic';"><i style="mso-bidi-font-style: normal;">Roasted
Potato Salad <a href="http://theurbangatherer.blogspot.com/2011/10/csa-potatoes.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a>, </i></span></div>
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<span style="font-family: 'Century Gothic';">Laura Calder’s<i style="mso-bidi-font-style: normal;"> Green Beans with </i>UG <i style="mso-bidi-font-style: normal;">Crème Fraiche <a href="http://theurbangatherer.blogspot.com/2011/06/creme-fraiche-homemade.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a>,</i><span style="color: red;"> </span></span></div>
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<span style="font-family: 'Century Gothic';"><i style="mso-bidi-font-style: normal;">Cranberry
Relish <a href="http://theurbangatherer.blogspot.com/2011/11/starting-thanks.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a><span class="Apple-style-span" style="color: red;"> </span></i>and for some homemade
bread, our</span><span style="font-family: 'Century Gothic';"> <i style="mso-bidi-font-style: normal;">Biscuits </i></span><span class="Apple-style-span" style="font-family: 'Century Gothic';"><i><a href="http://theurbangatherer.blogspot.com/2011/06/creme-fraiche-homemade.html" target="_blank"><span class="Apple-style-span" style="color: #274e13;">recipe here</span></a></i></span><span class="Apple-style-span" style="font-family: 'Century Gothic';"><i style="mso-bidi-font-style: normal;">.<span style="color: red;"> </span></i></span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic';">We hope that you enjoy and are inspired to try
something new. Next up…DESSERTS!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoSVKOUFe6UZNJst8kWy3gMRLj6FXrEGyUSb1-b8fI8oUVtiyWrUx66PmZYXWuejTb0LzXFxki-Wb86ZOlSOY-k-9fJ9Yxyi-vqXlUaCh8CXtpmk0bZ7H9Xwa11w8rjPjTbC2Rl6QNuc/s1600/LeekTartSideeCULeaves_8208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoSVKOUFe6UZNJst8kWy3gMRLj6FXrEGyUSb1-b8fI8oUVtiyWrUx66PmZYXWuejTb0LzXFxki-Wb86ZOlSOY-k-9fJ9Yxyi-vqXlUaCh8CXtpmk0bZ7H9Xwa11w8rjPjTbC2Rl6QNuc/s400/LeekTartSideeCULeaves_8208.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFBoea5yUuu5C-IHn0SBVpXYFnW91ZUAB9ASeLhEFgTClqUDvo0tFeiCYPphWpqzzq8A_h5XVC2lziQmokXMmowKkH3qYWYbqj45zppWrXzU1uhr7RoH7GSNlnwQkcc4HjOURJFINSKA/s1600/PuffPastryDough_8086.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFBoea5yUuu5C-IHn0SBVpXYFnW91ZUAB9ASeLhEFgTClqUDvo0tFeiCYPphWpqzzq8A_h5XVC2lziQmokXMmowKkH3qYWYbqj45zppWrXzU1uhr7RoH7GSNlnwQkcc4HjOURJFINSKA/s320/PuffPastryDough_8086.jpg" width="320" /></a><span style="font-family: 'Century Gothic';"><b>Leek and Beet
Green Tart - Serves 6-8</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 1/2 ounces, 2
pieces bacon, diced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 tablespoon
butter, optional<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">4 big leeks,
sliced in 1/2 moons, about 6 cups<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 sheet store
bought puff pastry<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 egg, beaten
with 1 teaspoon water<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Flour for rolling<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 bunch beet greens,
chiffonade*, about 2 cups<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 cloves of
garlic, sliced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 lemon<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv9inc9dDz8t3G1gCKnsPdrBpkYi7tZxPA1lrXH_LJw17Nj_rexSmkalh7SbtU3v81S6H9cUQKX0drmo33cYR6XpfMccO1ul1TJBP0chy11Pt_s8qaqwfG27X08XsCoc0UGVLSSY2w4E/s1600/PuffPastryCookedECU_8125.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv9inc9dDz8t3G1gCKnsPdrBpkYi7tZxPA1lrXH_LJw17Nj_rexSmkalh7SbtU3v81S6H9cUQKX0drmo33cYR6XpfMccO1ul1TJBP0chy11Pt_s8qaqwfG27X08XsCoc0UGVLSSY2w4E/s320/PuffPastryCookedECU_8125.jpg" width="320" /></a><span style="font-family: 'Century Gothic';">Salt and pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3/4 cup shredded Gruyere<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';"><u>Equipment:</u><o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Rolling pin<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Parchment paper<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Pastry brush<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ-g1C7h3Q9vaWI1I0kwuH5RLzvnH3MLzw0sYoNuQ4CUrm3ZtO7t9Os66RKBAUpi8Guoyv_EU5kzs5TS5w-D3aBp_95QUVpO4t6KAuc7jjmaERhJGuPc72WXpsdgz882QuIhfM_NIbaM/s1600/LeaktartwToppings_8155.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ-g1C7h3Q9vaWI1I0kwuH5RLzvnH3MLzw0sYoNuQ4CUrm3ZtO7t9Os66RKBAUpi8Guoyv_EU5kzs5TS5w-D3aBp_95QUVpO4t6KAuc7jjmaERhJGuPc72WXpsdgz882QuIhfM_NIbaM/s320/LeaktartwToppings_8155.jpg" style="cursor: move;" width="320" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: 'Century Gothic'; font-size: 15px;">Preheat
your oven to 375°. Heat a large straight-sided skillet over medium heat. Add the bacon and cook until crispy and the
fat has rendered out, about 5-7 minutes. Remove the crisped bacon leaving the
fat in the pan, if necessary add the tablespoon of butter (this will depend on
how fatty your bacon is and may not be necessary). Add the leeks and a good pinch of salt and
cook until tender about 10-12 minutes.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm-W9baIoZ80nn3VrMYLNxSiiOsBQbaf8wZbRU49aZNGxgrt8ur0-QWv_8mphhynlC4aXkp-R5uPnokqZ1yXoIrjbwOtB9dUNi_jwiKn3oa9peKLljNoaycHmAOg4oW3bps4OqCes1jQ/s1600/LeekTartCU_8275.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm-W9baIoZ80nn3VrMYLNxSiiOsBQbaf8wZbRU49aZNGxgrt8ur0-QWv_8mphhynlC4aXkp-R5uPnokqZ1yXoIrjbwOtB9dUNi_jwiKn3oa9peKLljNoaycHmAOg4oW3bps4OqCes1jQ/s320/LeekTartCU_8275.jpg" style="cursor: move;" width="320" /></a><span style="font-family: 'Century Gothic'; font-size: 11pt;">Meanwhile, on a floured surface, roll out the
puff pastry sheet to about 12 x 14 inch rectangle. Move to a piece of parchment
onto a sheet pan. With a pairing knife lightly score a border about 3/4 inch in
from the out side then dock the middle all over with a fork. Brush the outside border with the egg wash
and bake for 18-20 minutes or until puffy and golden around the border.</span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;"><br /></span></div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;"> Once
your leeks are tender, move them to one side of the pan and add the sliced
garlic, cook for 1 minute. Next, add the beet greens and cook until wilted,
just a few minutes. Then stir in with the leeks until well incorporated. Remove
from the heat and squeeze the juice from the 1/2 lemon and season with a few </span><br />
<div>
<span style="font-family: 'Century Gothic'; font-size: 11pt;">grinds
of black pepper.</span> <br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Century Gothic';"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">When the puff pastry is done, remove from the
oven and evenly spread the leek and beet green filling evenly within the border
of the puff pastry shell. Cover with the cheese and sprinkle on the reserved
bacon bits. Return to the oven for about 5-8 minutes until cheese is melted.
You can broil to get the cheese browned but don’t walk away. Remove and allow
to cool for a few minutes before cutting and serving. This is good served warm
or at room temperature.</span><span class="Apple-style-span" style="font-family: 'Century Gothic';">
</span><br />
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</span><br />
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<span class="Apple-style-span" style="font-family: 'Century Gothic';"><span style="font-family: 'Century Gothic'; font-size: 11pt;">*Chiffonade
is a technique of thinly slicing into shreds. For the beet greens I stack up
the leaves then roll them like a cigar and slice starting at the tips of the
laves into very thin shreds. <o:p></o:p></span></span></div>
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<span style="font-family: 'Century Gothic';"><b>SWEET POTATO
QUINOA SALAD - Serves 4-6</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 cup quinoa,
rinsed (or about 2 1/2 cups cooked)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 pound sweet
potatoes, about 2 medium, peeled and cubed<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 ounces goat
cheese, crumbled<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 tablespoons
fresh squeezed limejuice<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 teaspoon chili
powder<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 chipotle chili
in adobo sauce, minced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 cup fresh cilantro,
chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 tablespoons
fresh parsley, chopped<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Olive oil<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 cup toasted pepitas,
for garnish<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Century Gothic';">Combine quinoa, 2
cups of water and a pinch of salt in a saucepan. Bring to a boil then reduce
the heat to a simmer and cook until tender, about 12-15 minutes. Drain and
rinse under cool water.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Cook the sweet
potatoes in a covered glass dish in the microwave with a little water until
tender but not falling apart, stirring occasionally, about 8-10 minutes. Allow
to cool.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Combine all of
the ingredients except the pepitas in a s large bowl and stir until
combined. Add a little olive oil to
loosen up the salad. Serve garnished with the toasted pepitas.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"><o:p>
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<span style="font-family: 'Century Gothic';"><b>Roasted Root
“Fries” - Serves 8-10 </b></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces Yukon
Gold potatoes, about 2 medium<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces
carrots, about 4<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces
parsnips, about 2 large<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces sweet
potato, about 1 large<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">8 ounces beets,
about 1 medium<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 tablespoons
olive oil<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 teaspoons salt<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Several grinds
black pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 teaspoons dry
Herbes de Provence<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Century Gothic';">Preheat your oven
to 400°. Cut all the veggies in 1/2 inch wedges or “fries”. <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">In a large bowl
toss the veggies with 2 tablespoons olive oil, salt and pepper. Divide the remaining tablespoon of olive oil
between 2 sheet pans and spread around with your fingers. Spread the veggies
out in even layers between the two pans and sprinkle each pan with 1 teaspoon
of the Herbes de Provence. Roast for about 30-35 minutes, tossing occasionally,
or until golden and tender.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Serve with <i style="mso-bidi-font-style: normal;">Summer Bounty Ketchup <a href="http://theurbangatherer.blogspot.com/2011/08/love-applesaka-tomatoes.html" target="_blank">recipe here.</a><span style="color: red;"><o:p></o:p></span></i></span></div>
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<span style="font-family: 'Century Gothic';"><b>Farro Risotto
with Mushrooms and Brussels Sprouts - Serves 8-10</b><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 quart vegetable
or chicken stock, preferably homemade<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 cups water<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces
Brussels sprouts, trimmed and outside leaves reserved<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 tablespoons
olive oil, divided<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 large shallot,
sliced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">12 ounces mixed
mushrooms, quartered (I used crimini and shitake)<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3 cloves of
garlic, minced<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">Salt and pepper<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 tablespoon
butter<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1 small onion,
diced, about 1 cup<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/4 cup dry white
wine<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">2 1/2 cups farro<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">3/4 cup grated Parmesan<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">1/2 teaspoon
freshly grated nutmeg<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';"> A few sprigs of fresh thyme, leaves removed<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';"><u>Equipment:</u><o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Food processor with slicing blade
attachment or<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Mandolin<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: 'Century Gothic';">Microplane grater<o:p></o:p></span></i></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt;">Combine
the stock and water in a saucepan and keep warm over low heat. Using the
slicing attachment to your food processor or a mandolin (or a very sharp
knife), very thinly slice the Brussels sprouts. You should end up with about 5
cups of shredded sprouts. Heat 2
tablespoons of the olive oil over medium heat.
Add the shallots and cook until tender, about 3 minutes, then the garlic
and cook 1 minute more. Add the mushrooms and a good pinch of salt and cook
until those begin to soften and release some of their liquid, about 4 minutes.
Add the Brussels sprouts and cook just until wilted about 3-4 minutes. Jack up
the heat and cook until they begin to brown a bit on the edges. Remove from the
heat and start the risotto. Heat a large Dutch oven over medium heat. Add the
remaining tablespoon of oil and the tablespoon of butter. Once the butter has
melted add the diced onion and cook until tender about 5-7 minutes. Add the
wine and cook for 2-3 minutes more until most of the liquid is cooked off. Add
the farro and cook to toast for 3-4 minutes or until you can start to smell
it. At this point we are going to start
adding the stock, just enough to cover the farro, cover and cook, stirring occasionally
until the liquid is absorbed. You will do this in 3 intervals. Once all the
stock/water has been added cook until the farro is tender but the “risotto” is
still fluid and juicy, this should take about 20-25 minutes total. Add the
Parmesan, nutmeg. And thyme leaves and season with salt and pepper. Wrap the outer reserved Brussels sprout
leaves in a damp paper towel and put in the microwave for a few seconds, to
slightly steam, then cut them into thin strips (chiffonade) and set aside. Gently stir in the cooked Brussels sprouts
and mushroom mixture. Taste and season with more salt and pepper if necessary.
Serve immediately garnished with the chiffonade of outer BS leaves. <o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic'; font-size: 11pt; font-weight: bold; text-decoration: underline;">Biscuits:</span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">4
cups white whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">4
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">1
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">1
1/2 teaspoons salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">Pinch
of sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">1
cup butter, chilled and cut into pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;">2
cups buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Century Gothic'; font-size: 11pt;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xqi6qDq4P5eSWC4o_hkyCyArFAzKMsTY3Yj62QshFQjtFsp0IzGP_C7Zo9UwhGl6mYRjVGCOizV3LD4vVl0X6-_dHL6GxV6vzaNg-5SimvrXmv5BEOq-oULyLa83d7Ji5yuiAROtc0/s1600/BiscuitsonSheetPan_6685.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xqi6qDq4P5eSWC4o_hkyCyArFAzKMsTY3Yj62QshFQjtFsp0IzGP_C7Zo9UwhGl6mYRjVGCOizV3LD4vVl0X6-_dHL6GxV6vzaNg-5SimvrXmv5BEOq-oULyLa83d7Ji5yuiAROtc0/s320/BiscuitsonSheetPan_6685.jpg" width="213" /></a><span style="font-family: 'Century Gothic';">Preheat
oven to 375°.<o:p></o:p></span><span class="Apple-style-span" style="font-family: 'Century Gothic';">In the bowl of a food processor pulse together the flour, baking powder, baking soda, salt and sugar.</span><span class="Apple-style-span" style="font-family: 'Century Gothic';"> </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">Add the butter and pulse until crumbs are formed. Transfer to a large bowl and stir in the buttermilk just until combined. Turn out onto a floured surface and pat the dough into about ¾-1 inch thickness. Using a 2-3 inch cutter cut the biscuits out as close as you can to each other to minimize scraps. Gather up scraps and pat together and cut again.</span><span class="Apple-style-span" style="font-family: 'Century Gothic';"> </span><span class="Apple-style-span" style="font-family: 'Century Gothic';">Place the biscuits on a sheet pan so that they are touching each other. Bake for about 20 minutes or until lightly golden brown on top. Allow to cool slightly then serve warm…with fresh raspberries and crème fraiche maybe???</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri9-Xfgg-HviqO8bVLKAC7ecXss6Mp_EaSfqsfYbto35Q-bo6OO8qOQFJ81GDdwFUCr2PFBBI7ybhxmpBnO7p04eX9d2SJr6oejrhJ236oxNJdv5bw0Hx00oElCz3BHhDMAGXhI7u2_M/s1600/CremeFraicheJarHero_2186.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri9-Xfgg-HviqO8bVLKAC7ecXss6Mp_EaSfqsfYbto35Q-bo6OO8qOQFJ81GDdwFUCr2PFBBI7ybhxmpBnO7p04eX9d2SJr6oejrhJ236oxNJdv5bw0Hx00oElCz3BHhDMAGXhI7u2_M/s200/CremeFraicheJarHero_2186.jpg" width="132" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: small;">Crème fraiche</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Century Gothic';">Crème fraiche </span><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="color: #274e13;"><a href="http://theurbangatherer.blogspot.com/2011/06/creme-fraiche-homemade.html" target="_blank">recipe here</a>.</span></i></span></span></div>
</div>ginger cassellhttp://www.blogger.com/profile/15639896771355984995noreply@blogger.com0