tag:blogger.com,1999:blog-88267527631824616652024-03-13T08:42:45.338-07:00Let Them Eat HealthySimple & healthy recipes using local, seasonal and sustainable ingredients.Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-8826752763182461665.post-11462291655500667872013-09-19T10:12:00.001-07:002013-09-19T10:12:37.662-07:00Banana & Zucchini Muffins with Dark Chocolate Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniJCjR3QdpXEsdF8WTeBnEkldWztezARYdsUuoB_LrQY2BZFNwk2jDYYR9BzyFDDdjry_O42h2ZhSo2hhXY-Bb5Ch0V6P0USJEwXIGFdZdxV5ovHJAFtcghYPEt_RI47uiTTTS0rNrsdO/s1600/DSCN8301.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniJCjR3QdpXEsdF8WTeBnEkldWztezARYdsUuoB_LrQY2BZFNwk2jDYYR9BzyFDDdjry_O42h2ZhSo2hhXY-Bb5Ch0V6P0USJEwXIGFdZdxV5ovHJAFtcghYPEt_RI47uiTTTS0rNrsdO/s640/DSCN8301.JPG" width="640" /></a></div>
These muffins have it all: whole grains, fruit, vegetable and chocolate, what more could you want?? They are moist because of the bananas and coconut oil and they are tender and flaky because of the addition of a little sour cream, you can substitute yogurt but I needed to use up some, getting ready to expire, sour cream. The combination of bananas, zucchini and dark chocolate is perfect...sweet, a little bit savory with pops of rich, chocolatey goodness. I didn't add any extra sugar into these muffins, I used a bit of honey and the sweetness of the overripe bananas is more than enough, so they are super healthy and great "grab and go" breakfast option. Make a double batch and freeze them to eat all week or month long!<br />
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I adapted this recipe from another fellow blogger, her recipe is low fat (and I am sure just wonderful) but I personally don't like using low fat ingredients and I also hate using just the whites of an egg, what the heck do you do with the leftover yolk? I know you can make lots of things with yolk, but lets be realistic, after making muffins who wants to bother with something else, mine end up sitting in the fridge till they go bad. I did include a link if you are wanting a recipe that is lower fat, but these muffins are small so you will most certainly burn the fat off by mid-day, and they are loaded with so many healthy ingredients, the fat is really a non-issue for me. I prefer having a full fat (healthy fat) muffin that satisfies me rather than a lower-fat one that just ends up with me eating something else in 30 minutes, to satisfy cravings...just my opinion.<br />
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Makes 12 medium size muffins.<br />
Adapted from <a href="http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/">Ambitious Kitchen, Skinny Zucchini Banana Chocolate Chip Muffins</a>.<br />
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<u>Ingredients</u><br />
<u><br /></u>
1 Cup unbleached, organic all purpose flour, mine has the germ on so it has more nutrients. Whole wheat flour can be substituted.<br />
<br />
1/2 Cup wheat germ<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrROjUzLnOzfcsMSZZG9wYTEexQcb7Ag4LLZ_GFdzK56n6qChxXMX_SkHQX7CzPIkqMgW_Cd55JGz0ktjmnfWmkF8SDPnrxNbdu7UZmG-4qdvfpbMHxC_gXXF8JRI4nZm2c4ysnkp6Rqu/s1600/DSCN8290.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrROjUzLnOzfcsMSZZG9wYTEexQcb7Ag4LLZ_GFdzK56n6qChxXMX_SkHQX7CzPIkqMgW_Cd55JGz0ktjmnfWmkF8SDPnrxNbdu7UZmG-4qdvfpbMHxC_gXXF8JRI4nZm2c4ysnkp6Rqu/s320/DSCN8290.JPG" width="320" /></a><br />
1 1/4 tsp baking powder<br />
<br />
1/2 tsp baking soda<br />
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1 Tbsp organic ground cinnamon<br />
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3 Small, fair trade, overripe bananas, mashed.<br />
<br />
3 Tbsp coconut oil, melted.<br />
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1/4 Cup local honey<br />
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1 Tbsp pure vanilla extract<br />
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2 Medium, farm raised eggs, beaten.<br />
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1 Cup organic zucchini, shredded, about 1 medium one.<br />
<br />
1/4 Cup pasture raised sour cream, yogurt can be used.<br />
<br />
1/2 Cup dark chocolate, fair trade mini chips, I like mini because they distribute evenly in small muffins.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Preheat oven to 375 degrees F.<br />
<br />
Line a muffin tin with liners.<br />
<br />
In a clean kitchen towel, squeeze out the excess liquid from the zucchini, and then let hang over a bowl in a fine mesh strainer while you prepare the rest of the muffins, this is a critical step.<br />
<br />
In a medium bowl combine the flour, wheat germ, baking soda, baking powder, and cinnamon. Whisk to combine and break up lumps.<br />
<br />
In another bowl combine the bananas, honey, vanilla, eggs and sour cream. Mix well and then add wet to dry and mix just to incorporate, do not over mix. Fold in the zucchini and chocolate chips carefully.<br />
<br />
Using an ice cream scoop, scoop the batter into the muffin cups evenly, it might overflow them, this is fine. Bake for 20 minutes or until they are golden brown and spring back to the touch. Remove from the oven and let cool for 5-10 minutes before serving, they will fall apart if you try to remove them while super hot.<br />
<br />
Serve with butter or a nice fall pumpkin butter would be wonderful!<br />
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<u><br /></u>Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com2tag:blogger.com,1999:blog-8826752763182461665.post-63062530143698915052013-09-11T08:13:00.000-07:002013-09-11T08:13:37.951-07:00A Visual Recipe Index: Breads & Muffins<!-- inlinkz code start -->
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<!-- inlinkz code end -->Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-82526639784186554432013-09-08T10:00:00.000-07:002013-09-11T07:55:50.063-07:00Roasted Grape, Blue Cheese & Rosemary Focaccia <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsC_BTq616P0mxD_vG8m4Q5kwJYGglGNb4Pf_mrWViZLryDS48mWqWo7tlu-ZEKQPPn5jDTWu-lFPhnNVakHOPMdvc7iZU535ixHY0xAVJuaJw9LVKWqRFVBlDxS19UHNF-TGn3ZwJaFM/s1600/DSCN8142.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsC_BTq616P0mxD_vG8m4Q5kwJYGglGNb4Pf_mrWViZLryDS48mWqWo7tlu-ZEKQPPn5jDTWu-lFPhnNVakHOPMdvc7iZU535ixHY0xAVJuaJw9LVKWqRFVBlDxS19UHNF-TGn3ZwJaFM/s640/DSCN8142.JPG" width="640" /></a><br />
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This homemade focaccia is crispy on the outside, chewy on the inside and topped with a combination of flavors that is to die for! Roasted grapes provide a sweet burst to contrast creamy, pungent blue cheese and then a sprinkling of sea salt and rosemary rounds it all out. I ate it hot right out of the oven and burned my mouth, moaning with every single bite...not caring one bit! It was seriously the best, best, best bread I have ever made. The recipe is essentially a pizza dough that you allow to rise twice so that it makes a thick, fluffy bread. The outside is baked in lots of extra virgin, heart healthy olive oil for a sweet, crispy texture that, I liken to "french fry" bread. This bread is so perfect for anything: soup, salad, dipping in egg yolk or even giving it away as a gift...its a super special treat that every single person will love! The hardest part is waiting the 2 hours for it to rise, but I assure you it is so worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZjdog2Y7wRm0XyyYe_r7ej1AAXgzMmRb2XMGpw6k4fRVva1iepsp_iSGI2lk8W4G7FI2d-lZiO6uzzEtqEjWuH1tYy6CIjkB9gvDoK5_ZR2Gv1S0AixWpU1ML5alA4hhi95iiJYNd6i6/s1600/DSCN8145.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZjdog2Y7wRm0XyyYe_r7ej1AAXgzMmRb2XMGpw6k4fRVva1iepsp_iSGI2lk8W4G7FI2d-lZiO6uzzEtqEjWuH1tYy6CIjkB9gvDoK5_ZR2Gv1S0AixWpU1ML5alA4hhi95iiJYNd6i6/s640/DSCN8145.JPG" width="640" /></a></div>
This recipe makes one large loaf that will serve 10-12 people easily.<br />
Adapted from Anne Burrell's <a href="http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe/index.html">focaccia recipe</a>.<br />
<br />
<u>Ingredients</u><br />
<u><br /></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZF9igcVIFdEQMdZ7nbEsCzOnZovipNABx8CBYJBBX2xOW4oJmTLjhFyFT5IhtV7dzUtEUiTHNwJ6fNVb7wTPGpjzy5rZIVg0QwFqP1ad7m9dF6OsjBClwOi29KIcJf1tV6eq2R8SU4BR8/s1600/DSCN8122.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZF9igcVIFdEQMdZ7nbEsCzOnZovipNABx8CBYJBBX2xOW4oJmTLjhFyFT5IhtV7dzUtEUiTHNwJ6fNVb7wTPGpjzy5rZIVg0QwFqP1ad7m9dF6OsjBClwOi29KIcJf1tV6eq2R8SU4BR8/s320/DSCN8122.JPG" width="320" /></a>1 3/4 Cups warm tap water<br />
<br />
1 Package active dry yeast, I used one specifically for pizza crust.<br />
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1 Tbsp fair trade, organic raw cane sugar<br />
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4 Cups unbleached, organic all purpose flour, more for kneading.<br />
<br />
1 Cup wheat germ<br />
<br />
1 Tbsp fine sea salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5DUUnTFAZbGBvqoGANFSNDLThfHe4ckgqqZs-070lEp4F1xdVoM2GK3wqtVgX8reR5K4igV75GJRK_Az0xneOJbKx0NYHUD2z7NN3HfzOGndXqGrbyUi7Mj1vA1FxaBu6FIA6TMqGyvj/s1600/DSCN8112.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/AVvXsEjP5DUUnTFAZbGBvqoGANFSNDLThfHe4ckgqqZs-070lEp4F1xdVoM2GK3wqtVgX8reR5K4igV75GJRK_Az0xneOJbKx0NYHUD2z7NN3HfzOGndXqGrbyUi7Mj1vA1FxaBu6FIA6TMqGyvj/s320/DSCN8112.JPG" width="240" /></a>1 Tbsp coarse finishing sea salt<br />
<br />
1 Cup extra virgin olive oil<br />
<br />
1 Cup organic green grapes<br />
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1 Tbsp fair trade, organic raw cane sugar<br />
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2 Tbsp fresh, organic rosemary, leaves only, chopped finely.<br />
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1/4 Cup blue cheese crumbles, I used <a href="http://www.blacksheepcheese.com/our-products/">Ewe's Blue from Old Chatham Sheepherding Company</a>, a sheep's milk blue cheese.<br />
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<u>Directions</u><br />
<u><br /></u>
Combine the warm water, yeast and 1 tbsp of sugar in a small bowl and set in a warm place for 15 minutes, it will be bubbly and aromatic when it is ready.<br />
<br />
In a large bowl combine the flour, wheat germ and fine sea salt, whisk to combine well. Add in the water, yeast mixture and 1/2 cup of olive oil. Mix it with your hands for about 5 to 6 minutes making it into a dough ball. The mixture will probably be sticky, just add a little flour if it becomes unmanageable.<br />
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Flour a work surface and knead the dough on the floured surface for 4 minutes, adding flour as needed to get a soft, non-sticky dough.<br />
<br />
Place the dough back in the large bowl, with a bit of olive oil, just to keep it from sticking, about 1 tbsp. Cover with a clean kitchen towel and set in a warm place to rise, for 1 hour.<br />
<br />
While the dough is rising, preheat the oven to 425 degrees F.<br />
<br />
Lay out the grapes in one layer on a baking sheet and sprinkle with 1 Tbsp of sugar. Roast for 10 minutes or until they are browned and slightly charred. Remove from the oven and set aside.<br />
<br />
Coat a large baking sheet, like one you use for jelly rolls with 1/4 cup of olive oil, place your dough onto the sheet and spread out with your fingers to make it fit the sheet, dimpling it with your fingers to make the signature "focaccia crags."<br />
<br />
Top with the roasted grapes, blue cheese, rosemary and finishing salt, evenly. Drizzle with the remaining 1/4 cup of olive oil and allow to rise for another hour, in the same warm place, I didn't cover mine but you can, if you do it very carefully.<br />
<br />
Bake in a 425 degree oven for 20-25 minutes, or until it is golden brown and springs back to your touch.<br />
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Remove and allow to cool for 10 minutes before cutting, I say this, but I ate mine right away and I don't regret it one bit!<br />
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ENJOY!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com2tag:blogger.com,1999:blog-8826752763182461665.post-16671382143171237212013-09-07T07:43:00.002-07:002013-09-07T07:43:47.443-07:00Summer Vegetable Pasta with Creamy Ricotta Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj77oP5yOKYH6fkJEppvXaYdwJqzOW3mfBLO73V1aspbhMIZ482YGwapN2xYQIEgss07nWnxfwA19NnLk0RjrGSIAFBAXCECr-d0XPwnsc7IVGU3bORC7PvH3CfApYFQMwyrJxOhIHBGV4/s1600/DSCN7728.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj77oP5yOKYH6fkJEppvXaYdwJqzOW3mfBLO73V1aspbhMIZ482YGwapN2xYQIEgss07nWnxfwA19NnLk0RjrGSIAFBAXCECr-d0XPwnsc7IVGU3bORC7PvH3CfApYFQMwyrJxOhIHBGV4/s640/DSCN7728.JPG" width="640" /></a></div>
My parents are overflowing with green summer vegetables and they look so pretty in this summer pasta dish, covered in a creamy cheese sauce. Green beans, peas, zucchini and onions are cooked quickly with a little white wine and then tossed in an herby, ricotta and parmesan sauce that coats everything just beautifully. Serve over whole grain pasta and your whole family will be eating a fulfilling and healthy homemade meal in just minutes! You can use any combination of vegetables that your family loves, I just went and picked whatever was ready in my parent's garden so this combination cost me very little and was so delicious together. The peas are creamy, the green beans are crunchy and the zucchini adds a subtle sweetness, what more could you want!<br />
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I used to subscribe to Everyday Living and this recipe was inspired by a pasta recipe that I found in one of the monthly subscriptions. The ricotta sauce in that recipe was a little bland and lacked something. This recipe I feel has a lot more flavor and personality that the original, I hope you agree!<br />
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This pasta serves 6.<br />
Adapted from Everyday Living, <a href="http://www.marthastewart.com/903071/herbed-ricotta-pasta-corn-and-zucchini">Herbed ricotta pasta with corn and zucchini</a>.<br />
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<u>Ingredients</u><br />
<u><br /></u>
1 lb whole grain pasta, I used Barilla ziti.<br />
<br />
1 Tbsp olive oil<br />
<br />
1 tsp Pasture raised butter<br />
<br />
1 Medium organic zucchini, chopped.<br />
<br />
1 Small organic onion, chopped.<br />
<br />
Organic green beans, chopped in half, I just used a large handful, about 2 cups when cut.<br />
<br />
1 Cup fresh, organic peas<br />
<br />
1/4 Cup dry white wine, I used Pinot Grigio.<br />
<br />
14 oz Ricotta cheese, I used <a href="http://www.mountainmozzarella.com/index.php/products/hand-dipped-ricotta">Maplebrook Farm hand-dipped ricotta</a>.<br />
<br />
1/3 Cup parmesan cheese, grated, more for serving (optional).<br />
<br />
10 Fresh, organic basil leaves, chopped finely.<br />
<br />
1 Sprig fresh, organic oregano, leaves only, chopped finely.<br />
<br />
1 Bunch organic chives, chopped finely.<br />
<br />
Sea salt & fresh ground black pepper, to taste.<br />
<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Bring a large pot of salted water to boil and blanch the green beans and peas (quick cooking them) for 2 minutes, remove from the water with a slotted spoon and set aside. Bring the water back to a boil and cook pasta based on the package directions, reserve 1/2 cup of pasta water and drain.<br />
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In a saute pan heat the butter and olive oil over medium heat add in the onion and zucchini, season with a bit of salt and pepper and cook till soft and slightly browned, about 4 minutes. Add in the peas and green beans and cook for another 2 minutes. Add in the white wine and cook till the wine has evaporated, about 2 minutes. Remove from the heat.<br />
<br />
In a large bowl combine the ricotta, parmesan, herbs and the vegetables. Add in the pasta water and the pasta and stir everything to combine well. Taste for seasoning and salt and pepper as needed. Serve with an additional sprinkling of parmesan cheese.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-75629209159914710732013-09-06T09:37:00.001-07:002013-09-06T09:37:23.441-07:00Couscous & Ground Beef Stuffed Peppers with Quick Summer Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
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I picked up a whole bunch of rainbow colored peppers at the farmers market and knew exactly where they would end up...stuffed and in my belly! I just love stuffed peppers, they are so easy and you can fill them with whatever you have on hand, grains, cheeses and even other veggies. I like to do a combination of all three; I usually clean out my fridge and call it a meal! These particular peppers are super sweet and filled with equally sweet zucchini, onions and lots of oven roasted tomatoes...oh good gosh! I added in some whole wheat couscous to hold everything together, plus it happens to be one of my favorite fillers (I am terrible at cooking rice). Then I mixed in some cheese, a little bit of pasture raised ground beef and I had every single food group covered! I like to make up a whole bunch of these babies because they freeze so beautifully and they can go with a salad, soup or a piece of crusty bread anytime of the week for a quick and incredibly healthy, home cooked meal.<br />
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This recipe makes 6 half peppers, which are 1 serving each. (you can easily double the recipe and freeze the remaining)<br />
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<u>Ingredients</u><br />
<u><br /></u>
3 Large organic bell peppers, any color.<br />
<br />
2 Cups whole grain couscous, cooked.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi7zx5HcotYQ9TVAB4DjElnb_SGRekwJKXCZHSmPgy4bMekeB4o1SGphId62IgAxwx9sPYGH6JxsZ9nXzg7yH4Sf8-Cjt_DCA0nvhUoXiifLLronP1PNGR4ttsuDrkA4jdgSV8gHVeiDI/s1600/DSCN7690.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi7zx5HcotYQ9TVAB4DjElnb_SGRekwJKXCZHSmPgy4bMekeB4o1SGphId62IgAxwx9sPYGH6JxsZ9nXzg7yH4Sf8-Cjt_DCA0nvhUoXiifLLronP1PNGR4ttsuDrkA4jdgSV8gHVeiDI/s320/DSCN7690.JPG" width="320" /></a>2 Cups quick summer tomato sauce (see recipe at the end), if it is not summer I recommend using a favorite jarred sauce.<br />
<br />
1/2 Cup parmesan cheese, grated.<br />
<br />
1 1/2 Cups pasture raised mozzarella cheese, grated.<br />
<br />
1/2 lb pasture raised ground beef<br />
<br />
1 Small, organic zucchini, diced.<br />
<br />
1 Small organic onion, diced.<br />
<br />
2 Cloves organic garlic, minced or grated.<br />
<br />
1/3 Cup mixed, fresh, organic Italian herbs, chopped. My mixture had thyme, rosemary, oregano and basil, leaves only and all chopped finely.<br />
<br />
2 Tbsp olive oil<br />
<br />
Sea salt & fresh ground black pepper, to taste.<br />
<br />
Fresh organic chives, finely chopped to serve, optional.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Preheat oven to 350 degrees F.<br />
<br />
Cut the tops off the peppers and remove the seeds and ribs carefully, I use my hands. Cut the peppers in half and set them aside.<br />
<br />
In a large saute pan, over medium high heat, heat 1 tbsp of the olive oil and cook the ground beef with some pepper and salt till browned and cooked through, about 7 minutes. Remove from the pan and turn the heat down to medium and add in another tbsp of olive oil. Saute the onion, zucchini and garlic till browned and softened, about 5 minutes. Add the ground beef back in and stir to combine. Turn off the heat.<br />
<br />
In a large bowl combine the veggies, meat, couscous, 1/2 cup parmesan, 1/2 cup mozzarella, herbs and 1/2 cup of the oven roasted tomato sauce. Stir well to combine everything.<br />
<br />
Fill the peppers with the mixture, they may overflow this is fine, just use up all the mixture. Spread 1/2 cup of the oven roasted tomato sauce on the bottom of the baking dish and place the peppers in the dish. Top with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes or until the cheese is bubbly, browned and the peppers are easy to pierce with a knife. Remove from the oven to cool slightly before serving.<br />
<br />
To serve, heat up the remaining sauce and serve over top of the warm peppers with a bit of the pan drippings and a snip of chives. Enjoy!<br />
<br />
<i>Quick Summer Tomato Sauce</i><br />
<u><br /></u>
<u>Ingredients</u><br />
<u><br /></u>
6-8 Organic roma tomatoes, boiled a few minutes to remove the skin and squished with your hands to break up.<br />
1 Small organic onion, diced.<br />
4 Cloves, organic garlic, minced or grated.<br />
1/4 Cup extra virgin olive oil<br />
1/3 Cup fresh, organic basil, leaves only, chopped.<br />
1 Tbsp fair trade, raw cane sugar.<br />
Sea salt & fresh ground black pepper, to taste.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Heat a sauce pan over medium low heat, with the olive oil. Add in the onion and garlic and saute for a few minutes till soft. Add in the tomatoes and cook for 15 minutes, stirring occasionally. Add in the basil, sugar, salt and pepper and cook for another 5 minutes. Taste for additional seasoning. <b>This sauce only tastes amazing when you are able to use summer tomatoes. </b><br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-73955164756915631392013-09-05T10:01:00.000-07:002013-09-11T07:55:11.215-07:00Cabbage & Sausage Stuffed Bread<div class="separator" style="clear: both; text-align: center;">
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There is an empanada stand at my local farmers market that sells the most amazing Peruvian food, the <a href="http://www.laempanadallama.com/">Empanada Llama</a>. The last time I was there I got the chorizo and cabbage rice and was instantly in love, the combination couldn't have been more delicious! We always get a whole bunch of goodies when we stop there for brunch. We find a picnic table among the stalls after and eat outside watching everyone buy the freshest produce around. This is what inspired me to create this homemade stuffed bread. Sweet caramelized cabbage and onions paired with luscious, fatty sausage and ooey, gooey mozzarella...can you say ahhhhmazing! The hot bread was so perfect dipped in a simple homemade pizza sauce and served with some cold beer, mmmmm!! I could have eaten a whole loaf to myself.<br />
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Its almost fall here in upstate New York and this bread is going to be on my recipe rotation for sure, alongside a hearty vegetable soup...what more could you want! Cabbage is such a humble and incredibly healthy vegetable and its very underutilized, I wanted to highlight it here because I feel that, if treated with some respect, it can be the most delicious vegetable you will ever eat...I promise even professed haters will love it! Now don't let me scare you off with the mention of homemade bread dough. My recipe is really just pizza dough so if you want go to a local pizza shop and buy some it will still be amazing; the stars of the dish are the "stuffins" anyway!<br />
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This recipe makes 2 loaves, it freezes beautifully. One loaf will serve 4.<br />
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<u>Ingredients</u><br />
<br />
1/2 my <a href="http://letthemeathealthy.blogspot.com/2013/03/homemade-pizza-dough.html">pizza dough recipe</a>, local bought dough is also fine I would get a large to make two loaves.<br />
<br />
1 lb pasture raised breakfast sausage, mine was bulk. If you buy links just remove the casing.<br />
<br />
1 Tbsp olive oil<br />
<br />
1 Large organic onion, diced.<br />
<br />
3 Cloves organic garlic, minced or grated.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtVozVviIuOW9o0841QglBgEeAW1QmAbrujjYW9ElUom76L0ZlqbI00QREICeyQmr8vU3kKOmv1CbtUOJhiH5PoH9DrbOq5iwzTHFbJJLYIReJZicQTkkfFcAoRv0tjHp0_xw8mzP3sc/s1600/DSCN7911.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtVozVviIuOW9o0841QglBgEeAW1QmAbrujjYW9ElUom76L0ZlqbI00QREICeyQmr8vU3kKOmv1CbtUOJhiH5PoH9DrbOq5iwzTHFbJJLYIReJZicQTkkfFcAoRv0tjHp0_xw8mzP3sc/s320/DSCN7911.JPG" width="320" /></a>1 Small head organic cabbage, stem removed and sliced like you would for cole slaw.<br />
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1 Sprig fresh organic thyme, leaves only, chopped.<br />
<br />
Sea salt & fresh ground black pepper, for seasoning while cooking.<br />
<br />
1/4 Cup water<br />
<br />
1/2 Cup bench flour, for rolling out the dough.<br />
<br />
2 Cups mozzarella cheese, shredded.<br />
<br />
1 Egg beaten with a tiny splash of water, for an egg wash.<br />
<br />
3 Tbsp sesame seeds<br />
<br />
Pizza sauce for dipping, optional. (I would purchase some from a local pizza shop while getting your dough if you aren't inclined to make your own.)<br />
<br />
<u>Directions</u><br />
<br />
Make sure your pizza dough is room temperature, leave it out for at least 2 hours prior to cooking. If it is not the dough will be very difficult to work with and won't roll out, it will keep springing back.<br />
<br />
Preheat oven to 375 degrees F.<br />
<br />
Heat a large skillet over medium high heat and saute the sausage with a tiny bit of salt and pepper, till it is browned on all sides, about 6 minutes. Remove from the pan and turn the heat down to medium. Add the olive oil and saute the cabbage, onions and garlic with the thyme and some salt and pepper till they are caramelized and browned, adding water as needed if the pan gets too dry, about 15-18 minutes. Cover the pan while cooking, but remove when you add water to let it cook off. Add the sausage back into the pan and cook for 2 more minutes just to combine the flavors. Remove from heat and set aside.<br />
<br />
Flour a work surface and roll out half your dough into a large rectangle, I don't measure, its homemade it doesn't have to be perfect. Sprinkle your dough with some salt and pepper evenly, about 1 tsp each (I like salt so use less or none if you want).<br />
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Spread out half of your meat and cabbage mixture onto the dough leaving a border all around on all 4 sides. Spread out one cup of the mozzarella cheese over top of this.<br />
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Brush the border with the egg wash. Starting with the long side, roll up the dough like a jelly roll using your fingers to hold in the stuffing and roll as tightly as possible. Tuck the ends under and place, seam side down on a pizza stone or oiled cookie sheet.<br />
<br />
Brush the whole thing with egg wash and sprinkle with half the sesame seeds. Repeat the whole process with the other dough and bake both in the preheated oven for 30-40 minutes or until they are golden brown. Remove them from the oven and cool for 10 minutes before cutting, if you cut right away your stuffing will just fall out all over the place, it needs time to cool and set.<br />
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Slice thickly, about 1 1/2 inches each and serve with any dipping sauce you like: spicy marinara, tomato soup or a homemade garlic butter would be wonderful!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com2tag:blogger.com,1999:blog-8826752763182461665.post-86379276779165878882013-09-01T17:59:00.000-07:002013-09-01T18:04:21.649-07:00Baked Chicken over Oven Roasted Cream Corn with Tomatoes & Zucchini <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4x1QwMinzbX4AnqNTbnnjLj_d8CF0vxULdw9RUK9bHoi0puLNAigb9yNl7zaUlgMPPn0NRELz7ARVL_QFkRqAOPl_vYhE6g64BQto046UBcWNDEiSsVWIK_bOMiHFG-kKaYy_1fqXTft/s1600/DSCN7732.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4x1QwMinzbX4AnqNTbnnjLj_d8CF0vxULdw9RUK9bHoi0puLNAigb9yNl7zaUlgMPPn0NRELz7ARVL_QFkRqAOPl_vYhE6g64BQto046UBcWNDEiSsVWIK_bOMiHFG-kKaYy_1fqXTft/s640/DSCN7732.JPG" width="640" /></a></div>
Corn is sweet, creamy and decadent and when cut from the cob and baked with herbs and other summer veggies, it makes a beautiful and flavorful side dish. The cob is full of "milk" that makes an incredibly creamy sauce full of sweet, summer flavor. I cut oregano, chives and basil right from my back yard, added lots of salty manchego and some fresh tomatoes & zucchini to make this wonderful and easy side dish. You throw everything into a large baking dish and your work is done! Its healthy, flavorful and uses up all the overflowing amounts of tomatoes, zucchini and corn that are in your garden or in your fridge during August. I chose chicken thighs because they are fatty and can stand up to the 60 minute roasting time, without drying out. The fattiness is also an amazing contrast to intense sweetness of the corn, amazing!<br />
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This recipe serves 6.<br />
Adapted from Ree Drummond's <a href="http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe/index.html">recipe</a>.<br />
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<u>Ingredients</u><br />
<u><br /></u>
6 farm raised chicken thighs, skin on, bone-in.<br />
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1 Tbsp bacon fat, melted, olive oil or butter can be substituted.<br />
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8 Ears non-GMO corn, cut from the cob and cobs reserved.<br />
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1 Pint organic cherry tomatoes, cut in half.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUNrOifbFMwQzsgvQmX5CN_ovY29EizmmnA9zRtA41j_xgVOHM6HllqNJE8y2A-enbHUJ6FWsceR81tS2tAgGBnr3tWw2mcT3druYjIqu8-x67r3KmsW_Vr_V2r0exNokoV9xRMXxhV47/s1600/DSCN7735.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUNrOifbFMwQzsgvQmX5CN_ovY29EizmmnA9zRtA41j_xgVOHM6HllqNJE8y2A-enbHUJ6FWsceR81tS2tAgGBnr3tWw2mcT3druYjIqu8-x67r3KmsW_Vr_V2r0exNokoV9xRMXxhV47/s320/DSCN7735.JPG" width="320" /></a>1 organic onion, diced.<br />
<br />
1 Small organic zucchini, diced.<br />
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1/4 Cup pasture raised half & half<br />
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1 Sprig organic oregano, leaves only, chopped.<br />
<br />
10 Organic basil leaves, chopped.<br />
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1 Bunch organic chives, chopped.<br />
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2 Cloves organic garlic, minced or grated.<br />
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1/2 Cup manchego, shredded, parmesan can be substituted.<br />
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3 Tbsp pasture raised butter, cut into small chunks.<br />
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Sea salt & fresh ground pepper, to taste.<br />
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<u>Directions</u><br />
<br />
Preheat oven to 400 degrees F.<br />
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Place the corn, zucchini, tomatoes, onions, garlic, herbs, cheese and 1/2 & 1/2 in a large baking dish. Take the corn cobs and scrape them with the back of a knife, this will release a creamy "milk." Scrape the milk into the baking dish. Sprinkle with salt and pepper, mix everything to combine. Top the mixture with the pieces of butter all over.<br />
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Rub the chicken thighs with the bacon fat and sprinkle with salt and pepper on both sides. Place them on top of the corn mixture.<br />
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Bake for 45-60 Minutes or until the chicken is deeply browned and crispy and the corn is bubbling and creamy like mac and cheese. Remove and let cool for 10 minutes before serving.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-43063527812411107302013-08-30T09:29:00.001-07:002013-08-30T09:29:42.127-07:00Peach & Heirloom Tomato Salad with Peach Vinaigrette <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFi_wfY0sYZon85dNdh6oKWvnSLN8lbZQKSW8FUiI0MpbFTXYbz-mKBNA9EcfsTakgLcxcgWLndFNsOy3ZzxDnAuHN2RNtJWEgN67EA6I5CMX8smPWqablYjjhnp46cViMCB-A9_SQUHqF/s1600/DSCN7866.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFi_wfY0sYZon85dNdh6oKWvnSLN8lbZQKSW8FUiI0MpbFTXYbz-mKBNA9EcfsTakgLcxcgWLndFNsOy3ZzxDnAuHN2RNtJWEgN67EA6I5CMX8smPWqablYjjhnp46cViMCB-A9_SQUHqF/s640/DSCN7866.JPG" width="640" /></a></div>
This is one of my most favorite salads, especially during August when tomatoes and peaches are at their finest. I used heirloom roma tomatoes for this salad but any heirloom variety would be wonderful. While perusing the farmers market I found some beautiful, zebra striped romas that were just dying for me to buy them and use them as is, no cooking required! The peaches are so ripe this time of year just touching them causing bruising and you have to eat them within a few days...I don't mind because mine never last that long. I love opening my refrigerator and smelling the sweet, floral aroma of them, it inspires me to make all kinds of peachy delights! This salad is a perfect combination of flavors, ripe tomatoes that are just the right amount of savory, mixed with sweet, juicy peaches, sharp and creamy Italian cheese from Rome and topped with pungent, fresh basil right from my backyard garden. Seriously a salad does not get better than this, ok well maybe when topped with a peach vinaigrette made with small batch, Hudson Valley peach brandy...oh yes I went there!<br />
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This salad serves 4-6.<br />
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<u>Ingredients</u><br />
<u><br /></u>
4 Heirloom roma tomatoes, any tomato will work.<br />
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4 Organic peaches<br />
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8 oz Sharp cheese, mine was a sheep's milk from Rome but any hard cheese with sharpness will work. (suggestions: blue cheese, parmesan or feta)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvFYJPUFkLjr6q9t_ZOV9Bw6KcSPju0xGhv4j7hpPvdeoa-K93aycTrehrdFrr0JcoVbCLcz73MXkJfGyNEvWFfF_LIj7qmKOcK5WosWGMT690ueXSCWYb2mKu5_60RFeGLaBQrxntdL9/s1600/DSCN7873.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvFYJPUFkLjr6q9t_ZOV9Bw6KcSPju0xGhv4j7hpPvdeoa-K93aycTrehrdFrr0JcoVbCLcz73MXkJfGyNEvWFfF_LIj7qmKOcK5WosWGMT690ueXSCWYb2mKu5_60RFeGLaBQrxntdL9/s320/DSCN7873.JPG" width="320" /></a><br />
1/3 Cup fresh basil, chopped finely.<br />
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<i>Dressing</i><br />
<i><br /></i>
1/4 Cup white wine vinegar<br />
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1 Tbsp dijon mustard<br />
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1 Tbsp peach preserves<br />
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1/2 tsp local honey<br />
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1/2 Small organic shallot, finely minced.<br />
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1/4 Cup peach brandy (optional), I used <a href="http://www.harvestspirits.com/index.html">Peach Jack from Harvest Spirits</a>.<br />
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1/2 Cup extra virgin olive oil<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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<u>Directions</u><br />
<u><br /></u>
Cut up the tomatoes, peaches and cheese into similar size chunks. Place in a large serving dish and toss to combine. Top with the basil and set aside.<br />
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In a dressing shaker or bowl with a tight fitting lid place all dressing ingredients except salt & pepper. Shake vigorously to emulsify, it will look thick and creamy. Taste for salt and pepper and season to taste.<br />
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To serve: Place a serving of salad onto a place and top with dressing and enjoy! I do not dress the whole salad because it makes the peaches and tomatoes soggy if you don't eat them all in one sitting.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-31003831550835291732013-08-29T10:53:00.001-07:002013-08-29T10:53:14.232-07:00Ginger & Vanilla Cider Poached Pears <div class="separator" style="clear: both; text-align: center;">
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I had some friends come and visit (one an executive chef) and I wanted to prepare a simple, elegant dessert that would not heat up my kitchen, these poached pears were just perfect! The right amount of sweetness to end a meal and so easy to prepare. They also have a certain wow factor that make anyone you serve them to feel so special. The ginger is spicy and fragrant and the vanilla is sweet and floral, together they create a wonderful rich flavored sauce that is amazing with the super sweet pears. The pears poach for about 20 minutes soaking up the flavors of the cider, vanilla and ginger and then the sauce is cooked down with some honey and a touch of butter to make a thick caramel, easy and beautiful! I like to sprinkle the pears with some toasted almonds for a bit of crunch and salt.<br />
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This recipe makes 6 pears.<br />
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<u>Directions</u><br />
<u><br /></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukNvie-4MnEwG_OZupFD2qDqYsF6iWRTO7suM-06dkOsS4JNdFS44VOuBryUWCRvA5sVSnPw-vxdY3Artb954c00ptI_5F_6v9Pw_6Jectbyc7c4Qf2T6J6wVGE69XAsNvsgCgl-qGTLx/s1600/DSCN8058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukNvie-4MnEwG_OZupFD2qDqYsF6iWRTO7suM-06dkOsS4JNdFS44VOuBryUWCRvA5sVSnPw-vxdY3Artb954c00ptI_5F_6v9Pw_6Jectbyc7c4Qf2T6J6wVGE69XAsNvsgCgl-qGTLx/s320/DSCN8058.JPG" width="320" /></a>6 Organic pears, whatever are in season are the best, you want firm slightly under ripe ones.<br />
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1 Hunk fresh ginger, peeled and chopped, mine was the size of my thumb.<br />
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1 Vanilla bean, sliced in half<br />
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5 Black peppercorns<br />
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3 Cups apple cider<br />
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2 Tbsp local honey<br />
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1 Tbsp pasture raised butter<br />
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6 Tbsp sliced almonds, toasted, 1 Tbsp for each pear.<br />
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<u>Directions</u><br />
<u><br /></u>
Peal the pears.<br />
<u><br /></u>
In a large sauce pan place the cider, ginger, vanilla bean, black peppercorns and the 6 pears. I lay mine down on their sides and cover them all with a piece of parchment paper cut to fit the top of the pan. This prevents the pears from discoloring and turning brown.<br />
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Heat the liquid over medium high heat till simmering and then turn down to medium and simmer for 10 minutes, turn the pears and cook for another 10 minutes or until the pears pierce easily with a butter knife, you want them soft but not falling apart.<br />
<br />
Remove the pears and set them in a refrigerator while you cook the sauce. Remove the vanilla bean, ginger and peppercorns. Cook the sauce over high heat for 10 minutes, add in the honey and cook for another 5 minutes or until it becomes thick like maple syrup. Remove from heat, whisk the butter in and pour the sauce into a serving bowl.<br />
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To serve: cut off the bottom of each pear, just so that it will stand up. Place the pear on a small dessert plate, ladle with warm sauce and sprinkle with almonds. Enjoy!<br />
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You can also serve the pears with crumbles of a sharp goat or blue cheese, or a scoop of lemon sorbet is also a great flavor contrast.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-72171439725706979792013-08-24T10:59:00.000-07:002013-09-02T12:09:43.985-07:00Plum & Mixed Berry Skillet Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFwf0XVbmngLtuvKfpx6umLjxbtia1ODpvdSnEggLbl6Kq80fOA3mBbzjiBbnc_4sJ0nf-CLLPC9wZpYmmB7roiO4rhR-9v3Fe3HOjthUH8n4zUjWrKqksoAAdqIzlUcQoBKNOGhHDH2p/s1600/DSCN7597.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFwf0XVbmngLtuvKfpx6umLjxbtia1ODpvdSnEggLbl6Kq80fOA3mBbzjiBbnc_4sJ0nf-CLLPC9wZpYmmB7roiO4rhR-9v3Fe3HOjthUH8n4zUjWrKqksoAAdqIzlUcQoBKNOGhHDH2p/s640/DSCN7597.JPG" width="640" /></a></div>
This is the best cake I have ever made, its moist, decadent and just so incredible! The cake is full of whole grains and topped with lots of antioxidant rich berries and plums. Its super simple to make; saute the berries with butter and sugar, top with a rich batter and bake! Top with homemade whipped cream or vanilla ice cream and you have a dessert your friends will be talking about for days...maybe years! This cake is perfect for summer because you can use up any fruit that is local and in season, the combinations are endless!<br />
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Makes one 10 inch cake, serves 6-8.<br />
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<u>Ingredients</u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp2WtkPUihjNg1j8Dzp5Xe5SS4vdVTFJN9NpStK_G4_zirLtRBLmT12y7yXRMlOV4065Reb0XYrgJAcCbknYRbLODP8F51EyA_wpOCSx_exraVBeuNO4sVgZbulp3BgNNE2v28efvDvGM/s1600/DSCN7586.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp2WtkPUihjNg1j8Dzp5Xe5SS4vdVTFJN9NpStK_G4_zirLtRBLmT12y7yXRMlOV4065Reb0XYrgJAcCbknYRbLODP8F51EyA_wpOCSx_exraVBeuNO4sVgZbulp3BgNNE2v28efvDvGM/s320/DSCN7586.JPG" width="320" /></a><u><br /></u><br />
6 Small organic Italian plums, sliced into rounds, any plum will work.<br />
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1 Cup organic mixed berries, I used black raspberries, red raspberries and blueberries.<br />
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1 1/2 Sticks pasture raised butter, room temperature.<br />
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1/2 Cup fair trade brown sugar<br />
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2 Tbsp orange liquor, fresh squeezed orange juice can be substituted.<br />
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1 Cup unbleached, organic all purpose flour<br />
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1/2 Cup wheat germ<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUyhw84O4nSs1yDbM6JqYBNxOixiqlacsP18VY1nd9Dh_PvLEpMGPWqAwZfP3GTHkO40UXWRISlorYEUMOdL7Qn6AMCyqQTM4niZDPUI0Q8V2Q58FCj8p7YAD1Kq7OIaowXHVm1cmgYdO/s1600/DSCN7614.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUyhw84O4nSs1yDbM6JqYBNxOixiqlacsP18VY1nd9Dh_PvLEpMGPWqAwZfP3GTHkO40UXWRISlorYEUMOdL7Qn6AMCyqQTM4niZDPUI0Q8V2Q58FCj8p7YAD1Kq7OIaowXHVm1cmgYdO/s320/DSCN7614.JPG" width="320" /></a><br />
2 tsp baking powder<br />
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1/2 tsp sea salt<br />
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1 Cup fair trade, organic raw cane sugar<br />
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2 Farm raised eggs, room temperature.<br />
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1 Tbsp pure vanilla extract<br />
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1/2 Cup pasture raised whole milk<br />
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<u>Directions</u><br />
<u><br /></u>
Preheat the oven to 350 degrees F.<br />
<u><br /></u>
In a 10' cast iron skillet* heat up 1/2 stick of butter over medium high heat. Add in the brown sugar, plums, berries and cook for 5 minutes, stirring frequently. Add in the orange liquor and cook for another 2 minutes. Turn off the heat and set aside.<br />
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In a bowl whisk together the flour, baking powder, salt, and sugar.<br />
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In another bowl mix together the eggs, vanilla, rest of the butter and milk with an electric mixer. Add the wet to the dry and mix just to incorporate with a spoon. Do not over mix.<br />
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Pour the batter on top of the berries and plums and spread out, carefully with a spatula in an even layer. Bake for 30 minutes or until the cake springs back when touched and is golden brown. Cool completely and then run a knife around the edge of the pan and turn out onto a serving platter with a lip, there will be a sauce that runs off.<br />
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Slice and serve with homemade whipped cream or vanilla ice cream and enjoy!<br />
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*This dessert can be made in a non-stick round baking dish but cooks best in cast iron.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-72870306326077370752013-08-23T08:26:00.001-07:002013-08-23T08:26:47.527-07:00Flank Steak Fajitas with Tequila Onions & Guacamole <div class="separator" style="clear: both; text-align: center;">
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Fajitas are always a favorite meal at our house. I usually make up a bunch of fillings, set them all out and everyone combines their own favorite flavors inside warm tortillas. Flank steak and skirt steak are traditional when making fajitas, they are cheap cuts of meat that can be delicious and tender if treated properly. The flank steak comes from the belly of the cow and is full of marbling, which means its full of flavor but this also means that it is a tough cut of meat. I like to do a few things to maximize the tenderness; marinating it with a tenderizer such as alcohol, cooking it over high heat very quickly and then letting it rest and, lastly, cutting it against the natural grain of the meat. Treating the meat this way ensures that this humble cut of meat will be even better than a more expensive cut.<br />
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I like to layer flavors when I make fajitas, the meat is only one component. Vegetables, given a bit of special attention, can put your meal over the top. I like to caramelize onions, cooking them low and slow, then dousing them with some <i>reposado</i> tequila at the end, which is dark and aged giving them a sweet, boozy flavor. The homemade guacamole provides heat and creaminess to every bite, these three things together, with a squeeze of lime create the perfect fajita experience.<br />
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This recipe serves 4-6, 2 fajitas each.<br />
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<u>Ingredients</u><br />
<u><br /></u>
1 lb Pasture raised flank steak<br />
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2 Tbsp my Latin seasoning mixture*<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DS4VYrXPY9xbPrjsMN99O9X1s4OcXIHIyqiDN_T3m1v_l9UrMHpuvNSCVFkoL_T3CkHScdXGciN-LUISJR2c5Wu7qC41drpOhnPEIDzeQNu3bJRaL9BnYsXeYbkY4dHMIy-Jm2BYm6VO/s1600/DSCN7229.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/AVvXsEh9DS4VYrXPY9xbPrjsMN99O9X1s4OcXIHIyqiDN_T3m1v_l9UrMHpuvNSCVFkoL_T3CkHScdXGciN-LUISJR2c5Wu7qC41drpOhnPEIDzeQNu3bJRaL9BnYsXeYbkY4dHMIy-Jm2BYm6VO/s320/DSCN7229.JPG" width="240" /></a><br />
Corn tortillas, I use <a href="http://www.latortillafactory.com/">La Tortilla Factory</a>.<br />
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Limes, cut in half.<br />
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Monterrey Jack cheese, grated, optional.<br />
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Pasture raised sour cream, optional.<br />
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<i>Marinade</i><br />
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1/2 Cup reposado tequila<br />
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1/4 Cup fresh squeezed lime juice<br />
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1/4 Cup extra virgin olive oil<br />
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2 Cloves organic garlic, minced or grated.<br />
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Sea salt & fresh ground pepper, 1/2 tsp each.<br />
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<i>Onions</i><br />
<i><br /></i>
2 Large sweet, organic onions, sliced.<br />
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2 Tbsp pasture raised butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7tT2yG_P-lFv2VElsUIRvQp4bO2Hv_GpKsMNvFdtVX6gBk2-Q9YJi5BjX1JcwBzYRxySRlGXxQQyAm2L6CgCim_7RClSQjlmRn0JaG-i45fYBBdbWUklzG4EpqSL6VyPvGvoFDcHs82h/s1600/DSCN7233.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7tT2yG_P-lFv2VElsUIRvQp4bO2Hv_GpKsMNvFdtVX6gBk2-Q9YJi5BjX1JcwBzYRxySRlGXxQQyAm2L6CgCim_7RClSQjlmRn0JaG-i45fYBBdbWUklzG4EpqSL6VyPvGvoFDcHs82h/s320/DSCN7233.JPG" width="320" /></a>Sea salt & fresh ground pepper<br />
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1/4 Cup reposado tequila<br />
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<i>Guacamole</i><br />
<i><br /></i>
4 Avocados, pits removed and scooped out of the skin.<br />
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3 Organic roma tomatoes, chopped.<br />
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1 Organic shallot, minced.<br />
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1 Clove organic garlic, minced or grated.<br />
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1 Lime<br />
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1/2 tsp ground red pepper, or to taste.<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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<u>Directions</u><br />
<u><br /></u>
Combine the marinade ingredients in a shallow dish and place the steak in the dish turning to coat. Cover with plastic wrap and place in the refrigerator to marinate for at least 3 hours, preferably overnight.<br />
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In a bowl smash the avocado with a potato masher. Add in the remaining ingredients except the lime. Stir to combine well. Juice the lime over the mixture and stir to combine, taste for salt and season as needed. Refrigerate with your meat overnight or at least 3 hours. Bring to room temperature with the meat.<br />
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When you are ready to cook, remove the steak from the fridge to come to room temp. While waiting for the steak to come to room temp, cook the onions. In a large saute pan, over medium heat, melt the butter and add in the onions with salt and pepper. Cook, stirring occasionally for 25-30 minutes or until they are deeply brown and caramelized. Add in the tequila and cook for 5 minutes to reduce and remove them from the heat. Cover and set aside.<br />
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Heat a large cast iron skillet or grill over high heat. Remove the meat from the marinade and wipe off excess marinade. Sprinkle the meat with 1 Tbsp of seasoning on both sides. Add some olive oil to the pan and sear the meat on all sides, 5 minutes a side. Remove and let sit for 10 minutes under a tent of foil. When ready to serve slice the meat against the grain, very thinly with a very sharp knife.<br />
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Warm your tortillas by placing them in a large, clean and damp kitchen towel. Microwave for 2 minutes or until they are steaming and hot. Keep them warm by placing them, with the towel in a covered basket or dish.<br />
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To assemble and serve: scoop the guacamole and spread onto a warm tortilla, place the onions on top and then the meat. Top with cheese and drizzle with sour cream, if using and squeeze of lime juice. Enjoy!<br />
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*Latin Seasoning<br />
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1 tsp organic ground cumin<br />
1 tsp organic ground chili powder<br />
1 tsp organic ground corriander<br />
1 tsp sea salt<br />
1 tsp ground black pepper<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-76423262857513186542013-08-23T07:28:00.000-07:002013-08-24T10:32:21.005-07:00Berry Pancakes<div class="separator" style="clear: both; text-align: center;">
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I have finally perfected my pancake batter...melt in your mouth perfection, to be specific. A few things are essential for perfect pancakes:<br />
<ol>
<li><b>DO NOT OVER MIX THE BATTER</b> (this is the absolute most important thing).</li>
<li>Acid makes tender pancakes.</li>
<li>Full fat, grass fed dairy is your pancake's best friend.</li>
</ol>
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I personally do not believe that you can have perfect pancakes unless you do all three of these things. Let's take them one at a time. First let's talk about mixing the batter, once you have added the wet to the dry you want to mix it just to incorporate and then STOP! If you have sifted or whisked your dry ingredients well you won't have to worry about the lumps or pockets of dry in the wet, it will work itself out and you won't notice when you are eating insanely delicious, tender pancakes...I promise! When you mix and mix to get a smooth and uniform batter you overwork the gluten in the flour and it makes chewy and tough pancakes. I like to mix mine about 5 times and then let it sit (have a cup of coffee). Second we will talk about acids, these include things like, sour cream, buttermilk or citrus juice. The acid makes for fluffy and tender pancakes because it works with your leavening agent (usually baking powder) and creates air pockets. After you let your batter sit you will notice that it has "risen" and the batter will be light and airy when you return, this tells you that you are on your way to pancake bliss! Third, and my most favorite rule: full fat, grass fed dairy is friend not foe! Not all fat and not all dairy are created equal, grass fed dairy (milk and butter) make the most wonderful and delicious pancakes you will ever eat. There are so many health benefits and taste benefits to using grass fed dairy, click here to read more: <a href="http://www.eatwild.com/articles/superhealthy.html">http://www.eatwild.com/articles/superhealthy.html</a>. The very last thing is the mix in, I used local berries that we picked. I used blueberries, black raspberries and red raspberries, this resulted in sweet, tangy and slightly floral notes to every single bite, I am going to say it again, perfection!</div>
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This recipe makes 8 medium size pancakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlCRBHtgl8u73XDgO8xRTIqQjDS-AeIrrSAA6LrRhFIXOhjkTJT-gzwmuvFco6uUAdoj8Z_HjR8g48Wv_taISUrYeMcqO-H1TXlR6IfqE_y8it7sTqq1iVdXXE6SKv7eW9AnXwaf5P6J4/s1600/DSCN6703.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlCRBHtgl8u73XDgO8xRTIqQjDS-AeIrrSAA6LrRhFIXOhjkTJT-gzwmuvFco6uUAdoj8Z_HjR8g48Wv_taISUrYeMcqO-H1TXlR6IfqE_y8it7sTqq1iVdXXE6SKv7eW9AnXwaf5P6J4/s320/DSCN6703.JPG" width="320" /></a><u>Ingredients</u></div>
<div>
<u><br /></u></div>
<div>
1 Cup unbleached, organic, all purpose flour</div>
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<div>
1/4 Cup wheat germ</div>
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<div>
1 Tbsp organic cinnamon </div>
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1/2 tsp sea salt</div>
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<div>
1 Heaping Tbsp baking powder</div>
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2 Tbsp fair trade, organic, raw cane sugar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkNSbmMEdGRKu6yXkDm55wSnvQ6ZCnUyoV-ZGCklYJqxvJHW4ngf6LM5RhswQ2C-YmVM70tL1IzUTXWGWlMLMR89VHdCowdxCu_tu8SeBEHtyZPcJQjKlhVC3vvOAkKDR7rExEB6rHHhl/s1600/DSCN7249.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkNSbmMEdGRKu6yXkDm55wSnvQ6ZCnUyoV-ZGCklYJqxvJHW4ngf6LM5RhswQ2C-YmVM70tL1IzUTXWGWlMLMR89VHdCowdxCu_tu8SeBEHtyZPcJQjKlhVC3vvOAkKDR7rExEB6rHHhl/s320/DSCN7249.JPG" width="320" /></a></div>
<div>
1/4 Cup pasture raised sour cream</div>
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<div>
1 Farm raised egg</div>
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1 1/2 Cups pasture raised whole milk</div>
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<div>
3 Tbsp pasture raised butter, melted.</div>
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<br /></div>
<div>
1 Tbsp pure vanilla extract</div>
<div>
<br /></div>
<div>
Mixed organic berries, frozen or fresh work, about 2 Tbsp per pancake.</div>
<div>
<br /></div>
<div>
1/2 tsp additional, pasture raised butter for each pancake, for frying.</div>
<div>
<br /></div>
<div>
Local organic maple syrup, optional. </div>
<div>
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<div>
<u>Directions</u></div>
<div>
<u><br /></u></div>
<div>
Heat a cast iron or other skillet over medium low heat. Preheat an oven to 200 degrees F and place a baking sheet on the middle rack to keep pancakes warm while you cook. </div>
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<div>
In a large bowl whisk or sift the flour, wheat germ, cinnamon, salt, baking powder and sugar. </div>
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<br /></div>
<div>
In another bowl mix the sour cream, egg, milk, butter and vanilla extract. Add the wet to the dry and mix only to incorporate, do not over mix!</div>
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<br /></div>
<div>
Let the batter sit for about 5 minutes.</div>
<div>
<br /></div>
<div>
Add butter to the heated pan and then (I use a soup ladle) ladle your batter into the pan, spread out slightly with the back of your ladle to make the cake round and even. Sprinkle in Tbsp of berries on the pancake and cook till the edges are dry and it has little bubbles all over the uncooked side, about 4 minutes. Flip and cook for 2-3 minutes on the other side. Remove the cooked cake to the preheated oven and repeat for the remaining batter. </div>
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<br /></div>
<div>
Serve with additional butter and maple syrup. Other toppings that are delicious include: homemade preserves, apple butter, local honey, or fresh fruit and homemade whipped cream. </div>
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Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-10922857047666204962013-08-19T13:54:00.000-07:002013-09-11T07:57:40.258-07:00Double Chocolate Blackberry Muffins <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRBeIrICBlm2yias_it58qslJgA0dEu5TZxswfwOJ8EFJjaySeRDZzC6jeIa3fWGj7jqjCwAbx4wGTcoXaEG-heODJuFigo3NcI2RYcuXj2yXaH7rLL7jMuhTvFtaWKnHrqDJG-nIzglO/s1600/DSCN7106.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRBeIrICBlm2yias_it58qslJgA0dEu5TZxswfwOJ8EFJjaySeRDZzC6jeIa3fWGj7jqjCwAbx4wGTcoXaEG-heODJuFigo3NcI2RYcuXj2yXaH7rLL7jMuhTvFtaWKnHrqDJG-nIzglO/s640/DSCN7106.JPG" width="640" /></a></div>
These muffins were really just an excuse to eat chocolate and blackberries for breakfast! The combination of dark, bitter chocolate and floral, antioxidant rich berry is absolute perfection. I topped them with butter and blackberry jam when they came out of the oven and it was summery, berry heaven! We recently picked tons of wild blackberries at my parent's house and this recipe uses a bunch of the dark, intensely sweet berries, so its perfect for this time of year. They make a great brunch option, what person wouldn't want these on their breakfast table, and they also make amazing dessert. You can freeze them easily, so I like to make a large batch and then I have healthy muffins all week long.<br />
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This recipe makes 12 large muffins.<br />
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<u>Ingredients</u><br />
<u><br /></u>
1 Cup unbleached, organic, all purpose flour<br />
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3/4 Cup wheat germ<br />
<br />
1/2 tsp baking soda<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3o-lz7Vkkdk8DGaFlP6b1L3EThdzPszFp4uAh58jSq-mmDLnxZwxoEhdGA8FOziFYCx5QdSf0PpQwZc2VlTLPl1I2tVEBud0E8rYWzAAQGcWCELYoCXuMLaMbyCZXvi3ltZVXHaRY6E9k/s1600/DSCN7097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3o-lz7Vkkdk8DGaFlP6b1L3EThdzPszFp4uAh58jSq-mmDLnxZwxoEhdGA8FOziFYCx5QdSf0PpQwZc2VlTLPl1I2tVEBud0E8rYWzAAQGcWCELYoCXuMLaMbyCZXvi3ltZVXHaRY6E9k/s320/DSCN7097.JPG" width="320" /></a><br />
2 Tbsp fair trade cocoa powder<br />
<br />
3/4 Cup fair trade, organic, raw cane sugar<br />
<br />
1/2 Cup fair trade, dark chocolate chips<br />
<br />
1 Cup pasture raised whole milk<br />
<br />
1/3 Cup coconut oil, melted.<br />
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1 farm raised egg, room temperature.<br />
<br />
1 Tbsp pure vanilla extract<br />
<br />
1 Cup wild blackberries, store bought blackberries or frozen can be substituted. <br />
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1/2 Cup fair trade, dark chocolate chips, to sprinkle over the top.<br />
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<br />
<u>Directions</u><br />
<u><br /></u>
Preheat oven to 400 degrees F.<br />
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Line muffin pan with paper liners or grease with butter and then coat with flour.<br />
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In a large bowl combine, flour, wheat germ, baking soda, cocoa powder, sugar and chocolate chips.<br />
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In a medium bowl mix the milk, coconut oil, egg and vanilla extract.<br />
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Add the wet to the dry and mix to combine, do not over mix.<br />
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Fold in the blackberries carefully.<br />
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I use an ice cream scoop to scoop the batter into the muffin tins, just put in an equal amount in each, it will be overflowing. Sprinkle with the last 1/2 cup of chocolate chips.<br />
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Bake for 20 minutes or until the muffins spring back when touched, because they are dark brown you will not know by looking that they are done, check them often.<br />
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Remove to a cooling rack and serve warm with butter and blackberry jam, optional but highly recommended! <br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com2tag:blogger.com,1999:blog-8826752763182461665.post-48605021808743170412013-08-13T10:38:00.000-07:002013-08-13T10:40:10.519-07:00Chicken & Sausage Summer Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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This soup is incredibly comforting and full of summer flavors, zucchini, corn, tomatoes and lots of fresh herbs combine to make you feel refreshed and satisfied. I know soup is not traditional during summer but as the days get shorter and the nights get cooler there is no reason you can't have a good soup, and you don't have to eat it piping hot. Its just as delicious room temperature. Zucchini, tomatoes and corn are still plentiful during September so feel free to wait a bit, to heat up your kitchen. I personally think this soup is so good that I ask: what's a little bit of perspiration?<br />
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I like to save all of my corn cobs, they contain a great "milk" that is sweet and wonderful and it flavors any stock beautifully. You can use them here or I like to save them up in a freezer bag all summer long and when fall and winter hit I use them to create corn chowders or other creamy soups....mmmmm! I top this soup with a sprinkling of sharp cheddar cheese and serve it alongside a nice bakery bread with butter. Its a perfect, completely balanced meal! I recently had a reader ask me for a zucchini recipe that is gluten free, so if you are avoiding gluten, skip the bread and this meal is perfect for you!*<br />
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This recipe serves 6-8.<br />
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<u>Ingredients</u><br />
<u><br /></u>
1/2lb. sweet, pasture raised, Italian sausage, I get mine bulk without casing. If you get links just remove the casing and crumble.<br />
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1 Tbsp olive oil<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Jj4iCj-jkVbVgCCe-0Oz-h00LkvEQpR-kX2wj2OWZWCm4BwgaY1HwuUmzYjGgqF0y9N8mxESnAFp_GUimNU05M-I8FjACAwnOP9JEs7Ok_AabtGXv4xiqP04f7ZE-F82WbsQ-l6AMxnZ/s1600/DSCN7137.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Jj4iCj-jkVbVgCCe-0Oz-h00LkvEQpR-kX2wj2OWZWCm4BwgaY1HwuUmzYjGgqF0y9N8mxESnAFp_GUimNU05M-I8FjACAwnOP9JEs7Ok_AabtGXv4xiqP04f7ZE-F82WbsQ-l6AMxnZ/s320/DSCN7137.JPG" width="320" /></a><br />
2 pasture raised, bone-in, skin on, chicken thighs<br />
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2 Pints organic cherry tomatoes<br />
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1 Cup organic celery, chopped.<br />
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2 Medium, organic zucchinis, chopped.<br />
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2 Medium organic onions, chopped.<br />
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4 Cloves, organic garlic, chopped.<br />
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4 Ears corn, non-GMO, kernels cut from the cobs, cobs reserved.<br />
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1 Quart chicken broth, mine is organic and low-sodium.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCqsNevPvEqwm62nuTUgNRPQfr0N1e5ThbAjPhbaUsi1K_5tfu_Qbp0pGh630-g2cJNga0NLQjXTAEImN4oovp9iOXmNxNwQ3JmUsAd9XUt-SPNCUF7xy5Q6cscKaHj7GPQiJtC44TMoi/s1600/DSCN7130.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCqsNevPvEqwm62nuTUgNRPQfr0N1e5ThbAjPhbaUsi1K_5tfu_Qbp0pGh630-g2cJNga0NLQjXTAEImN4oovp9iOXmNxNwQ3JmUsAd9XUt-SPNCUF7xy5Q6cscKaHj7GPQiJtC44TMoi/s320/DSCN7130.JPG" width="320" /></a><br />
1 Organic, fresh bay leaf<br />
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1 Bunch organic herbs, tied with kitchen twine, mine included: 1 sprig thyme, 1 sprig oregano and 1 sprig rosemary.<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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1 Tbsp fair trade, organic, raw cane sugar<br />
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2 Cups sharp cheddar cheese, to garnish, optional.<br />
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<u>Directions</u><br />
<u><br /></u>
In a large stock pot pour the chicken broth and add in the corn cobs, heat over high heat and bring to a boil. Turn down and simmer while you do the next steps.<br />
<u><br /></u>
Brown sausage with olive oil in a large dutch oven over medium high heat till browned and cripsy, about 7 minutes. Remove from the pan and set aside. Sprinkle the chicken with salt and pepper and sear, skin side down, and brown on all sides, about 6 minutes. Remove from the pan and place in the stock pot with the corn cobs. Allow the stock to simmer, poaching the chicken about 10 minutes.<br />
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Add the tomatoes to the dutch oven, that had the chicken and sausage, add more olive oil of necessary, cook till they are soft and easily burst and break apart, about 10 minutes. Add in all the remaining vegetables, garlic and herbs. Season with salt and pepper and cook over medium high heat till the vegetables have some color, about 6 minutes.<br />
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While the vegetables are cooking, remove the chicken and corn cobs from the chicken stock, discard the cobs. Remove the skin from the chicken and shred with two forks, discarding the bones.<br />
<br />
Pour the stock into the vegetables along with the herbs and bay leaf. Scrape the bottom of the pot to get up the brown, stuck on bits. Bring to a boil and then turn down the heat and cook simmering for 20-25 minutes. Add in the sausage and chicken and cook for another 20 minutes. Turn off the heat and taste for seasoning, add in the sugar, salt and pepper if needed. Some tomatoes are sweeter than others so you may not need sugar.<br />
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Serve with a sprinkle of sharp cheddar cheese and enjoy!<br />
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*I am not an expert on gluten free food, I don't eat gluten free but I like to accommodate all eaters. I believe this recipe is gluten free but please check with an expert before making.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-55638365699969526452013-08-13T08:39:00.000-07:002013-08-13T08:39:49.865-07:00Blackberry Icebox Cake <div class="separator" style="clear: both; text-align: center;">
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The first time I ever had an icebox cake was at a friend's house in South Carolina. It was cold and creamy and about the most delicious summer dessert you could ever eat. You can make it any flavor, its really a method, rather than a recipe, the premise is this: whipped cream soaks into crispy cookies or crackers and creates a soft and decadent "cake." You don't have to cook anything, you don't have to have master culinary or pastry skills so its perfect for me, I am a terrible baker! I chose to make a blackberry icebox cake because I picked an insane amount of wild blackberries recently that are sweet, plump and just incredible. These little summer jewels deserved an impressive entrance and when you bring this out to your summer table you will most certainly catch everyone's attention. The cake takes about 20 minutes to make and you have to let it sit overnight in the fridge, so make sure you plan ahead. Letting it sit a few hours will not give you desired results so I do not recommend it. I used simple graham crackers in mine because they are slightly salty and they go perfectly with the super sweet berries. Goat cheese, mascarpone and heavy cream create a sharp frosting that is reminiscent of cheesecake, and I layered all this with blackberry jam as well, ummmm seriously....divine!! The blackberries also give the cake an overall light purple color that is just gorgeous, purple is the color of royalty...coincidence? I think not!<br />
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This cake will serve up to 10 people easily.<br />
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<u>Ingredients</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1c9j4j7q2-AHXY0oph6rw_QLQFJCsRNGvAMMuz7s3epe9o4ZpipO5qs8TcM6MvZkJJdyB9y-8wA6PgtYvGkxuOme0hgEw9Bpz_x83B0vIQaOyKHhqzLYvI7EeeyizfqyX1wGHB319V7Ux/s1600/DSCN7174.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/AVvXsEi1c9j4j7q2-AHXY0oph6rw_QLQFJCsRNGvAMMuz7s3epe9o4ZpipO5qs8TcM6MvZkJJdyB9y-8wA6PgtYvGkxuOme0hgEw9Bpz_x83B0vIQaOyKHhqzLYvI7EeeyizfqyX1wGHB319V7Ux/s320/DSCN7174.JPG" width="320" /></a>2 Cups pasture raised heavy cream, very cold.<br />
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1 (8oz) container pasture raised mascarpone, I used <a href="http://www.vermontcreamery.com/">Vermont Creamery</a>.<br />
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4oz soft, plain, goat cheese, room temperature, I used <a href="http://www.vermontcreamery.com/">Vermont Cremery</a>.<br />
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1/3 Cup fair trade, organic, raw cane sugar<br />
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1/4 Cup blackberry brandy or other blackberry liquor<br />
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1 Tbsp pure vanilla extract<br />
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2 Tbsp blackberry jam, I used <a href="http://www.bonnemaman.us/">Bonne Maman</a>.<br />
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1 Cup fresh blackberries, I used wild so they are small, if you are using big, cultivated berries then you will want about 2 cups.<br />
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Rest of the 13oz jar blackberry jam<br />
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1 box honey graham crackers, I used Erewhon.<br />
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2 Tbsp fair trade, organic, raw cane sugar, for finishing.<br />
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<u>Directions</u><br />
<u><br /></u>
In a large bowl combine the goat cheese, mascarpone, sugar, blackberry liquor, vanilla and 2 Tbsp blackberry jam with an electric mixer on low. Mix for 2 minutes or until well combined and creamy. Add in the cold heavy cream and mix till stiff peaks form, about 5 minutes. Fold in 1/2 cup of the fresh blackberries, very gently so that you don't break them up and you don't deflate your whipped cream.<br />
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Microwave or heat your jam slightly, not hot but warm so that it spreads easily, about 1 minute in the microwave is plenty. Pour it into a bowl. Set aside.<br />
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Place a layer of graham crackers in the bottom of a springform pan* I break them up to overlap and fit, they don't have to be neat and they must cover the bottom completely. Next spread a thin layer of blackberry jam over the crackers, with a rubber spatula. Next put 1/5 of the whipped topping over the blackberry jam and spread evenly. Layer with another layer of graham crackers, covering the first layer completely and breaking them to fit snugly, again it doesn't have to be need, you won't see this. Next with the blackberry jam and then whipped topping again. Do this 5 times so that you have 5 layers and end with frosting. Top with the rest of the fresh blackberries, sprinkle with the raw cane sugar and cover tightly with plastic wrap. Refrigerate overnight.<br />
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To serve: Remove the cake from the springform pan by running a butter knife around all the sides, popping off the side and placing the cake on a serving platter. Slice with a sharp knife that has been dipped in hot water.<br />
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Enjoy!!<br />
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*If you do not have a springform pan you can use a disposable aluminum pan, the 10' deep round one, you can buy these right at the grocery store. You will be able to cut the pan away from the cake when you are ready to serve, I just cut down the sides and fold it down to pop the cake out, its difficult to get the cake out of a regular pan. It might mess up the sides a little but don't worry, you can spread the frosting easily over the messed up areas making them perfect again. I just use a rubber spatula or frosting knife to smooth the sides again, its a very forgiving cake!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-25783736282065913892013-08-12T17:35:00.001-07:002013-09-05T08:51:44.997-07:004 Cheese & Zucchini Stuffed Green Tomatoes<div class="separator" style="clear: both; text-align: center;">
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The weather has been unusually cool here for August in New York and that means we have tons of tomatoes on the vine that are not ripening, I have about 100 green tomatoes on my plants. My parent's have two whole rows of tomatoes that are big and beautiful...and green. I love fried green tomatoes they are super tangy and my mother is from the south so she grew up eating them every summer and cooking them for us in return. The drawback is that they require a lot of work and I really do not like frying things, it just takes a huge amount of oil and I get impatient. I decided that green tomatoes do not have to be lumped into one recipe category, they are a delicious and deserve to be used for other things. They are firm so they stand up to any cooking process well, but they are still tender enough to not require a lot of cooking. This tangy fruit/vegetable goes so well with the creamy and sharp filling, that is full of pungent herbs and sweet zucchini. It was a culinary revelation and I plan on stuffing them from here on out! They go perfectly with grilled meats, fried eggs or as an appetizer, we ate them along side a juicy burger...ahhhhmazing!<br />
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This recipe makes 10 stuffed tomatoes, the size of apples.<br />
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<u>Ingredients</u><br />
<u><br /></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirw9l7hzT4CyAyGypE2p9kFp0oODVL66yEBsX8KqxPqaza_Pyj0Ibi6mpMqODVAZzKWF9CAMQw3a2bFAeyXPjorLQDJ4i63Fk8Cj091BcgdOHn_fYpCBTgWBqhsvXbbiSSYH4ZGTyYBGf/s1600/DSCN7196.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirw9l7hzT4CyAyGypE2p9kFp0oODVL66yEBsX8KqxPqaza_Pyj0Ibi6mpMqODVAZzKWF9CAMQw3a2bFAeyXPjorLQDJ4i63Fk8Cj091BcgdOHn_fYpCBTgWBqhsvXbbiSSYH4ZGTyYBGf/s320/DSCN7196.JPG" width="320" /></a>10 Apple size, organic, green tomatoes<br />
<u><br /></u>
5 oz Pasture raised, soft goat cheese, room temp., I used <a href="http://www.nettlemeadow.com/index.html">Nettle Meadow</a> garlic and olive oil.<br />
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1/4 Cup parmesan cheese, grated.<br />
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1/4 Cup sharp cheddar cheese, grated, I used <a href="http://www.cabotcheese.coop/">Cabot</a>.*<br />
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1/4 Cup mozzarella, shredded, I used <a href="http://www.cabotcheese.coop/">Cabot</a>.*<br />
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3 Tbsp pasture raised butter, I used <a href="http://www.cabotcheese.coop/">Cabot</a>.*<br />
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2 Cloves organic garlic, minced or grated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKXhMtXovxord5mQtJKpUwhbX-n8wKmdDRWhNyoQXM8QOBZZm-JM-jLIBpIIWugE0nCZLC38n8Md_UL76byC8z5YJGnG60YDDX2qzOZYAo4QZ5aCVykbP8xYVJNhvhJHY0QAl5S-ymf8c/s1600/DSCN7211.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKXhMtXovxord5mQtJKpUwhbX-n8wKmdDRWhNyoQXM8QOBZZm-JM-jLIBpIIWugE0nCZLC38n8Md_UL76byC8z5YJGnG60YDDX2qzOZYAo4QZ5aCVykbP8xYVJNhvhJHY0QAl5S-ymf8c/s320/DSCN7211.JPG" width="320" /></a>1 Small organic spring onion or large shallot, finely diced.<br />
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1 Small organic zucchini, chopped.<br />
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1 Sprig fresh, organic oregano, leaves only, chopped.<br />
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1 Sprig fresh, organic thyme, leaves only, chopped.<br />
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Handful fresh, organic chives, about 4 Tbsp, diced.<br />
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1/2 Cup homemade seasoned bread crumbs, get my recipe <a href="http://letthemeathealthy.blogspot.com/2013/03/homemade-seasoned-bread-crumbs.html">here</a>.<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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Extra virgin olive oil, to drizzle over top before serving.<br />
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<u>Directions</u><br />
<u><br /></u>
Preheat the oven to 375 degrees F.<br />
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Cut around the stem of the tomatoes with a pairing knife and pull out the stem, with a spoon hollow out the inside of the tomato making a space large enough to stuff in a good amount, mine were about 1.5 inches.<br />
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In a bowl mix together the goat cheese, parm, mozzerella and cheddar, set aside.<br />
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Heat a saute pan over medium high heat and add in the butter, when it has melted add in the onions, garlic and zucchini, some salt and pepper. Saute till the zucchini is browned on all sides and tender, about 7 minutes. Add in the oregano, thyme, chives and bread crumbs, cook for another two minutes to coat everything and slightly brown the bread crumbs. Remove from the heat.<br />
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Add the bread crumb and vegetable mixture to the cheese mixture and mix well. Taste for seasoning and salt and pepper as needed. Salt and pepper the inside of the green tomatoes. Stuff the mixture into the tomatoes, overflowing them a bit.<br />
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Place them in a deep baking dish and fill with water 1/4 the way up the tomatoes, just above their bottoms.<br />
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Bake for 20-25 minutes or until the tomatoes are slightly browned and the filling is bubbling, pierce them with a knife to check for tenderness.<br />
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Drizzle with a bit of extra virgin olive oil over each one and serve hot or room temp. Enjoy!<br />
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*<span style="color: #444444;">I use Cabot products because they are local to me here in New York and 100% of their profits go back to the farmers who provide their milk.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-29035704827646749572013-08-12T12:02:00.001-07:002013-08-12T12:15:36.128-07:00Cheesy Spinach Stuffed Chicken over Cabbage "Noodles" & Fresh Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
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Every year my parents grow a big, beautiful garden and I get to enjoy all the amazing vegetables from it. My dad takes a lot of care not to use harmful pesticides or synthetic fertilizers and he still gets huge, gorgeous vegetables that taste so fresh. This recipe was inspired by that very garden and I created a "farm dinner" that I served for my family al fresco, dining right next to the very place providing our food. I used my dad's crunchy, sweet cabbage as a mock pasta, cutting it into long, spaghetti strands and sauteing it with lots of garlic, olive oil and fresh Italian herbs. The chicken was stuffed with a trio of cheeses and tender green, just picked spinach. All of this was topped with a fresh tomato sauce, made from sun ripened, still warm tomatoes that were cooked all day to make them even more amazing. I served a summer squash and green tomato flatbread alongside, which made it a great vessel for getting every drop of sauce. Not a single thing was leftover and everyone cleared their plates, it was aaaaawesome!! After dinner we built a big bonfire and had s'mores, no need to cook dessert too, I wanted to put all my focus into this serious dinner! I know the ingredient list looks long, but don't let that stop you, the ingredients are inexpensive and the meal is so great for a crowd or for lots of leftovers.<br />
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This recipe serves 6-8.<br />
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<u>Ingredients</u><br />
<u><br /></u>
<i>Fresh Tomato Sauce</i><br />
<i><br /></i>
10 large fresh tomatoes, mine were the size of apples.<br />
<br />
1/2 Cup extra virgin olive oil<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNwGhc4B7CowsBlWNtFPIt95TSy1i-G2PFFYUTtcWTwpM86t05Gty7FxtRj2L41yWh5LlAiyM3XxCSNivlHFF0cdSkiL_aBZI3HbMKMEuT-b2ZZrc1ThwTfIofuOTnn0X8pIEowWrO79E/s1600/DSCN7017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNwGhc4B7CowsBlWNtFPIt95TSy1i-G2PFFYUTtcWTwpM86t05Gty7FxtRj2L41yWh5LlAiyM3XxCSNivlHFF0cdSkiL_aBZI3HbMKMEuT-b2ZZrc1ThwTfIofuOTnn0X8pIEowWrO79E/s320/DSCN7017.JPG" width="320" /></a>6 Cloves organic garlic, minced.<br />
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2 Large sweet onions, such as a spring onion or very large shallots.<br />
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1 Cup dry white wine, I use Pinot Grigio.<br />
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4 Tbsp organic tomato paste<br />
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1 Fresh organic bay leaf<br />
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3 Sprigs fresh, organic thyme, leaves only, chopped.<br />
<br />
1 Sprig fresh, organic oregano, leaves only, chopped.<br />
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1/2 Cup fresh, organic basil leaves, chopped.<br />
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Sea salt & fresh ground pepper, to taste.<br />
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2 Tbsp fair trade, organic, raw cane sugar<br />
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<i>Chicken</i><br />
<i><br /></i>
8 Pasture raised chicken thighs, boneless and skin on.<br />
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Sea salt & fresh ground pepper, to season.<br />
<br />
1 Cup pasture raised mozzarella cheese, grated.<br />
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Few Tbsp extra virgin olive oil, to rub on chicken.<br />
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2 Cups fresh organic baby spinach, chopped.<br />
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8 oz Pasture raised cream cheese, room temp., I use Organic Valley.<br />
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1/4 Cup pasture raised cheddar, grated, I use Cabot.<br />
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1/4 Cup parmesan cheese, grated.<br />
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1/4 Cup pasture raised sour cream, I use Byrne Dairy.<br />
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2 Tbsp mayonnaise<br />
<br />
1 Clove organic garlic, grated or minced.<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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<i>Cabbage "Noodles"</i><br />
<i><br /></i>
1 Large head organic cabbage, sliced in long strips like you would for coleslaw.<br />
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3 Cloves organic garlic, minced or grated.<br />
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2 Tbsp extra virgin olive oil<br />
<br />
Sea salt & fresh ground black pepper, to taste.<br />
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<u>Directions</u><br />
<u><br /></u>
Bring a large pot of water to boil, cut an X in the bottom of each tomato and boil them for 2 minutes, in batches. Remove them to a large bowl and set aside to cool. When they are cool enough to handle peel off the skin and discard. Break the "meat" up discarding the stem and any hard parts that don't easily break up.<br />
<u><br /></u>
In a large dutch oven or heavy bottom sauce pan heat up the olive oil over medium heat and add in the onion and garlic. Season with salt and pepper and saute for 10 minutes or until they are very soft and translucent, do not let them brown. Add in the white wine and cook for 2 minutes. Add in the tomato paste, bay leaf, thyme and oregano. Saute for another minute just to melt the tomato paste. Add in the fresh tomatoes and break up with the back of a wooden spoon, stir to combine and bring to a boil. Turn down the heat to low and simmer for 30-40 minutes, it will cook down and thicken. When it is done add in the fresh basil and stir just to wilt, remove from heat and add in the sugar. Taste for additional seasoning and salt and pepper as needed. Remove the bay leaf.<br />
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While the sauce is cooking, preheat the oven to 400 degrees F.<br />
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In a saute pan over medium high heat, wilt the spinach. Wring out in a clean kitchen towel until no more water comes out, or press over a fine mesh with a spatula, you need to get all the moisture out of the spinach.<br />
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Pound out your chicken thighs very thin, but not falling apart, you need to be able to stuff and roll them. Sprinkle with salt and pepper on the non-skin side.<br />
<br />
In small bowl mix together the cream cheese, cheddar cheese, parmesan, sour cream, mayo, spinach, garlic, salt and pepper. Put 2-3 Tbsp of filling onto one side of each chicken thigh (non-skin side) and roll them up tightly around the filling, place seam side down in a baking dish. Brush with olive oil and sprinkle with salt and pepper. Bake in the oven for 30-40 minutes or until they are cooked all the way through and are browned. Top with some of the sauce, on each, and sprinkle with mozzarella cheese. Bake for another 5 minutes until the cheese is melted.<br />
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While the Sauce and chicken cook, heat olive oil for the cabbage, over medium heat, in a very large saute pan. Add in the garlic, cabbage and some salt and pepper, mix to coat all the cabbage with olive oil, it will take patience because you have a lot of cabbage to coat. As the cabbage cooks it will lose volume, cook for 15-20 minutes, or until the cabbage is browned and tender. Stir occasionally and add water if necessary, if the pan gets too dry. I like to add in a few Tbsp of water at a time to keep everything from burning. Taste and season with salt and pepper, remove from heat.<br />
<br />
To plate: put down a bed of cabbage "noodles," top with a stuffed chicken (we cut ours in half they were so big) and smother with additional sauce. I like to serve mine with garlic bread or flatbread, to sop up all the beautiful, summer tomato sauce! Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-77891907152794788262013-08-10T11:27:00.000-07:002013-08-10T11:27:22.725-07:00White Bean & Summer Squash Saute <div class="separator" style="clear: both; text-align: center;">
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Summer squash is so versatile and doesn't require a lot of work, its tender, no need to peel and gardens produce oodles of them! This recipe is full of great Italian flavors; creamy white beans, fruity olive oil and lots of fresh herbs. The squash cooks in minutes and goes perfectly with any meat, pasta or even a fried egg over top. You can use zucchini, patty pan or yellow summer squash; I used a combination of yellow summer and patty pan, it was amazing!<br />
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<span style="font-family: inherit;">This recipe serves 4-6 as a side dish.</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">Ingredients</span></u><br />
<u><span style="font-family: inherit;"><br /></span></u>
<span style="font-family: inherit;">1 Medium organic summer squash, chopped.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3 Medium (apple size) patty pan squash, chopped.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 Cup marinated white beans, I use <a href="http://www.amazon.com/Divina-Giant-White-Beans-70-Ounces/dp/B00473QVU4">Divina</a>, regular cannellini beans will work.*</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 Tbsp extra virgin olive oil</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1/4 Cup fresh, organic, mixed Italian herbs, I used oregano, rosemary, thyme and chives, leaves only and chopped finely.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 Cloves organic garlic, minced or grated. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sea salt & fresh ground black pepper, to taste.</span><br />
<span style="font-family: inherit;"><br /></span>
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<u>Directions</u><br />
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In a large saute pan over medium high heat, heat olive oil. Add in garlic and squash and saute till the squash is browned on all sides, about 10 minutes. Add in the white beans, with some of the marinade, if using the Divina, and the herbs. Saute for another 2 minutes to wilt the herbs and heat the beans through. Season with salt and pepper to taste.<br />
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Serve & enjoy!<br />
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*If you can't find or don't want to use the Divina beans you can get the same flavor by using a can of regular cannellini beans, drained. Add in an extra Tbsp of olive oil and 1 Tbsp of lemon juice or white wine vinegar to the dish when you add in the beans.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-5809819478618536052013-08-07T19:17:00.000-07:002013-08-07T19:17:26.665-07:00Zucchini & Caramelized Onion Lasagna <div class="separator" style="clear: both; text-align: center;">
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My husband's absolute favorite meal is lasagna, and this recipe is a keeper for sure! Zucchini is a crop that produces insane amounts of veggies and its so economical and so delicious. Both the zucchini and the onions are sweet and they go so well with the tangy tomato sauce and creamy ricotta and herb filling. I like to saute my zucchini before I add it to the lasagna because it has high water content, sauteing gives it lots of flavor as well as reducing the water, this ensures that you will get a lasagna that won't be watery. In my book watery lasagna = no flavor and falling apart, no bueno! We love a meat sauce with our lasagna and I recently made an awesome <a href="http://letthemeathealthy.blogspot.com/2013/08/slow-cooker-beef-shank-fresh-tomato.html">beef shank crock pot sauce</a> that was amazing, I used the leftovers on this lasagna and it was perfection!! The sauce cooks all day and makes a ton that can be used over pasta or in this lasagna. Feel free to use your favorite meat sauce or plain marinara instead, its all about the veggies in this recipe anyway!<br />
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This recipe serves 8-10.<br />
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<u>Ingredients</u><br />
<u><br /></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDVS3cl36XghSCgbh346WG_0MUaeGTpgO1Ltv1AxQ2enZDS2Egmv9rVqBs-tgLYbGJVuWu9wZz2Qp8qm6Gv3n6JJu-5aP_wDIv8U1I3_jyyiDyTkknYTc6bEeFzXjyj8jc4movz9RuOr5/s1600/DSCN6911.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDVS3cl36XghSCgbh346WG_0MUaeGTpgO1Ltv1AxQ2enZDS2Egmv9rVqBs-tgLYbGJVuWu9wZz2Qp8qm6Gv3n6JJu-5aP_wDIv8U1I3_jyyiDyTkknYTc6bEeFzXjyj8jc4movz9RuOr5/s320/DSCN6911.JPG" width="320" /></a>1 (12oz) box organic lasagna noodles, cooked according to box directions.<br />
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3 Cups meat sauce, I used my <a href="http://letthemeathealthy.blogspot.com/2013/08/slow-cooker-beef-shank-fresh-tomato.html">beef shank crock pot sauce</a>, but any meat sauce is fine.<br />
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2 Cups pasture raised mozzarella cheese, grated.<br />
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1 Medium, organic zucchini, sliced into thin long strips the size of lasagna noodles.<br />
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2 Medium, organic spring onions, sliced.<br />
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1 Pint organic, cherry tomatoes<br />
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1 Sprig organic, fresh thyme<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9TjMv0RD0gdJ2SB5VJYr_4fYF5w76OgUy327NXMMoDxSeWDxyccLvqL899tgAzkWQIGsNbi42n5EU7sVwLnMiTo7hpPi7flB5wrMu7iut2cIvFy7_KNaz8PfL7mROGKZ1_g-L9EImwPF/s1600/DSCN6940.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9TjMv0RD0gdJ2SB5VJYr_4fYF5w76OgUy327NXMMoDxSeWDxyccLvqL899tgAzkWQIGsNbi42n5EU7sVwLnMiTo7hpPi7flB5wrMu7iut2cIvFy7_KNaz8PfL7mROGKZ1_g-L9EImwPF/s320/DSCN6940.JPG" width="320" /></a>1 (15oz) tub ricotta, I used <a href="http://www.maplebrookvt.com/index.php/products/hand-dipped-ricotta">Maplebrook Farm</a> hand dipped.<br />
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1/2 Cup parmesan cheese, grated.<br />
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2 Tbsp organic, dried Italian herb mixture<br />
<br />
10 Fresh, organic basil leaves, roughly chopped.<br />
<br />
2 Large, farm raised eggs<br />
<br />
Extra virgin olive oil, for sauteing, about 3 Tbsp.<br />
<br />
Sea salt & fresh ground black pepper, to taste.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Preheat the oven to 350 degrees F.<br />
<br />
In a bowl mix together the ricotta, 1/4 cup of the parmesan, dried Italian herbs, basil, some salt, pepper and the eggs. Mix well to combine, set aside.<br />
<br />
In a saute pan over medium high heat, add 1 Tbsp of the olive oil and saute the zucchini in batches till browned on all sides, about 3 minutes a side. In the same pan, turn down the heat to medium add in the rest of the olive oil and saute the onions with some salt, pepper and the thyme till the onions are deeply browned, it takes about 20-25 minutes. You may need to add water to the pan during the cooking process, I add about 1/4 cup at a time just to keep them moist and keep them from burning. When the onions are caramelized add in the tomatoes and cook till they soften and burst, about 10 more minutes. Remove from heat and set aside.<br />
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To assemble the lasagna, spread some of the sauce on the bottom of a large, deep baking dish. Start with a layer of noodles, overlapping them and cutting them to fit. Don't discard the cut scraps, I use these to fill in gaps. Layer some zucchini next, spread with the ricotta mixture, some of the onions and tomatoes and finish with some parmesan and mozzarella, just to cover, make sure to reserve some cheese for the top, top with noodles. Continue layering till you are out of ingredients, ending with noodles. I ended up with 3 layers, top the last noodle layer with lots of sauce, making sure to cover completely so that it stays moist and doesn't burn. Do not put cheese on the top of the lasagna yet.<br />
<br />
Bake in the preheated oven for 25-30 minutes or until its hot and bubbly all the way through. Top with the remaining cheeses and bake for a few more minutes to melt the cheese and brown the top. Remove from the oven and let cool for 10 minutes before cutting.<br />
<br />
To serve, cut carefully with a sharp knife serve with extra sauce and parmesan. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com2tag:blogger.com,1999:blog-8826752763182461665.post-12599918871200040052013-08-05T18:01:00.002-07:002013-08-05T18:01:50.434-07:00My Favorite Iced Coffee <div class="separator" style="clear: both; text-align: center;">
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I am simply calling this recipe, <i>my favorite iced coffee</i> because I drink it all summer long and its just that: my absolute favorite way to drink coffee when its hot! Every morning I get up and I can't wait to have my cup of coffee, my husband usually brews it for me because he is superior at it, yes I am admitting that publicly. He either uses an old fashion percolator or a french press; he makes up as much as the gadget will hold and then we store it in the fridge. This allows the coffee to cool down and not melt the ice cubes, which will water down your iced coffee...I don't ever use hot coffee for this, not ever! Having the big jug of coffee, pre-brewed in the fridge also saves you time, you just pour and go, easy peasy! No more stopping at Starbucks and spending half your paycheck on coffee, this is just as delicious and you can use products that you trust and love. I happen to love sweet, nutty flavors in my coffee so I always use Silk almond milk, the vanilla sweetened kind and an organic hazelnut creamer. This combination gives you a sweet and creamy iced coffee that, even my "coffee snob" husband absolutely loves. He used to drink only small batch, organic, fair trade coffee that is french pressed and absolutely no flavored creamers, of any kind are allowed to mingle with his coffee perfection, well well well look who has come to the coffee dark side! He now drinks an iced coffee right along with me, its that good!!<br />
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This recipe makes 1 iced coffee.<br />
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<u>Ingredients</u><br />
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1 1/2 Cups organic, fair trade, brewed coffee, I like a medium roast, cooled completely.<br />
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1/4 Cup Silk vanilla almond milk, the sweetened one.<br />
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1/4 Cup organic hazelnut half & half, any flavor can be substituted.<br />
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1 tsp organic, fair trade, brown sugar, I use brown because it dissolves better in cold liquids than raw cane.<br />
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Ice<br />
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<u>Directions</u><br />
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Fill a tall glass with ice.<br />
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In a separate glass pour all ingredients and stir well to dissolve sugar and combine, its difficult to do with the ice in it. Pour it over the ice, stick a straw in it and enjoy!<br />
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I like to put mine in a reusable Starbucks cup (given to me by my bestie). It has a lid, a straw and it makes me feel like i'm drinking a luxurious 5$ coffee!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-81163617665695807752013-08-05T14:15:00.000-07:002013-08-05T14:15:02.393-07:00Slow Cooker Beef Shank & Fresh Tomato Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeJEDCjGwCh8XZ58dySSfVRYd-opgFS_wmC0V1uPS1TClcUVTCd4H3X8nA5b_apQaOPkdZzwDJlWVfL8ajuWhhSbIrhhV253sS_knPHOtmiYJj7oe-piIBVl7fffoXSkYhpCqJ4bxlYaB/s1600/DSCN6865.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeJEDCjGwCh8XZ58dySSfVRYd-opgFS_wmC0V1uPS1TClcUVTCd4H3X8nA5b_apQaOPkdZzwDJlWVfL8ajuWhhSbIrhhV253sS_knPHOtmiYJj7oe-piIBVl7fffoXSkYhpCqJ4bxlYaB/s640/DSCN6865.JPG" width="640" /></a></div>
I really love using my slow cooker in the summer time to make fresh tomato sauces, especially meat laden ones that cook all day low and slow. It creates a thick, rich and flavorful sauce that requires very little work and doesn't heat up your kitchen. I choose inexpensive and tough cuts of meat that have lots of great bone marrow and lots of wonderful fat. The marrow and fat break down during the long, slow cooking process and make for the most delectable sauce you have ever eaten. For this recipe I used a pasture raised beef shank, its such a large and cheap cut of meat and it tastes so wonderful in the tangy, summery tomato sauce. The meat becomes so tender, like the moistest pot roast on the planet! I love to use fresh tomatoes when they are in season because they are so affordable and they taste so fresh and amazing; feel free to use canned tomatoes if you are reading this in winter, it will still be wonderful! We chose to serve ours over some wonderful organic ravioli but feel free to make my <a href="http://letthemeathealthy.blogspot.com/2013/04/homemade-pasta-with-sausage-white-bean.html">homemade pasta</a> or even serve it up over some garlic mashers, that would be amazing as well!<br />
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This recipe will serve 8-10 as a sauce over pasta.<br />
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<u>Ingredients</u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxR05-D3Y7OwWiRx64xb6lm3LDuCqBfekgk_ZexABlnqRQuf90HV64N9G86sROnv0Gz33uM5bvkMwp-BJ-lRTtRd7d9Rwu6TAutnC4t4_qBPSX1Y3ywJ21Z0tsDBVTxSN8pKm_PtFZWdl/s1600/DSCN6863.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxR05-D3Y7OwWiRx64xb6lm3LDuCqBfekgk_ZexABlnqRQuf90HV64N9G86sROnv0Gz33uM5bvkMwp-BJ-lRTtRd7d9Rwu6TAutnC4t4_qBPSX1Y3ywJ21Z0tsDBVTxSN8pKm_PtFZWdl/s320/DSCN6863.JPG" width="320" /></a><u><br /></u>
1.5 lbs Pasture raised beef shank<br />
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3 Tbsp extra virgin olive oil<br />
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3 lbs of fresh organic tomatoes, about 10 apple size tomatoes.<br />
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4 Pieces pasture raised bacon, chopped.<br />
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2 Medium, organic onions, diced.<br />
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6 Organic cloves garlic, minced or grated.<br />
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3 Stalks organic celery, diced.<br />
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1 Organic fresno chili, diced, I used all the seeds and ribs but if you don't like it super spicy then remove those and chop, any spicy pepper that you like can be used.<br />
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1/4 Cup organic tomato paste<br />
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1 Cup dry white wine, I used Pinot Grigio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlt-FTTefA2JyprNnnIonasDx4QMFFk00dWv3NpZTu_8ku4fxYqcRcFVBrygAbLm5z5VEMFkoj_SoSEehZcK9H_eDRpjgDCgiHzaiebMkqGtt9v_1xnneqXmj2CHrjbErOyvZ7qSHicjye/s1600/DSCN6881.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlt-FTTefA2JyprNnnIonasDx4QMFFk00dWv3NpZTu_8ku4fxYqcRcFVBrygAbLm5z5VEMFkoj_SoSEehZcK9H_eDRpjgDCgiHzaiebMkqGtt9v_1xnneqXmj2CHrjbErOyvZ7qSHicjye/s320/DSCN6881.JPG" width="320" /></a>2 Tbsp organic, fair trade, raw cane sugar, you may need more or less depending on the acid level of your tomatoes.<br />
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2 Sprigs organic, fresh rosemary<br />
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5 Sprigs organic, fresh thyme<br />
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1 Sprig organic, fresh oregano<br />
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1 Fresh, organic bay leaf<br />
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Sea salt & fresh ground black pepper, to taste.<br />
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<u>Directions</u><br />
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Bring your shank to room temp, about 30 minutes on the counter.<br />
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Salt and pepper your beef shank all over, generously.<br />
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In a dutch oven or heavy bottom sauce pan, over medium high heat, brown the beef shank on all sides. Remove and set aside. In the same pan cook the bacon till crispy and remove. Turn the heat down to medium and in the same pan cook the onions, garlic, celery and pepper till soft and translucent about 6 minutes. Add in the tomato paste and stir to melt, add in the white wine and cook about 2 minutes. Remove from heat. Place the beef, bacon and vegetable mixture into a large slow cooker.<br />
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Bring a large pot of water to boil and slice an x in the bottom of each tomato. Boil the tomatoes in batches for about 4 minutes, each batch, until the skin starts to peel away from the flesh, remove tomatoes to a large bowl. When all the tomatoes have been boiled and have cooled so that you can work with them, peel the skin off of each tomato and discard the skin. Break up the tomatoes into a bowl, removing the hard stem that runs through them, its usually white and hard you will feel it. You don't need them to break up uniformly its really only to help the cooking process and take out the stem, I just squeeze them with my hands and pull away the soft flesh from the hard part. Add the soft tomato flesh to the slow cooker.<br />
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Tie the rosemary, thyme and oregano up with kitchen twine and place in the slow cooker along with the bay leaf. If you don't have twine its fine to place them in there as is, you will just need to look for and remove the stems when the sauce is done.<br />
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Cook everything on high for 6-7 hours, or until the meat is tender and easily pulls apart with a fork, it should literally be like slicing through butter, if its not then keep cooking it. When your meat is tender and falling apart remove it and the bones from the sauce. Separate the meat with two forks and pull out any and all bones. You also want to remove anything that isn't tender, mine had some tough, unappetizing fatty pieces. I also like to check inside the bones for any marrow that hasn't made its way out, I push it out with anything long and thin. Add all your shredded meat and any marrow back to your sauce. Remove the herb stems and bay leaf and turn off the heat. Stir to combine well. At this point I taste for salt, pepper and sugar levels and add accordingly. It sometimes takes quite a bit of salt and sugar to get the sauce you want so don't be afraid to add it in! Stir each time you add, and taste.<br />
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To serve: ladle sauce over ravioli, <a href="http://letthemeathealthy.blogspot.com/2013/04/homemade-pasta-with-sausage-white-bean.html">homemade pasta</a>, garlic mashed potatoes or even over bread as an open faced sandwich topping, like a fancy sloppy Joe! Top with parmesan cheese and enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-44140085616036389932013-08-04T10:04:00.000-07:002013-09-11T07:57:08.437-07:00Honey-Maple Banana Cornbread <div class="separator" style="clear: both; text-align: center;">
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It is local corn season in upstate NY (beginning of August) and I am in heaven! Corn is one of those vegetables that you buy when its in season and eat to excess, I like to call it nature's candy. When its sweet its just about the most delicious vegetable you can put in your mouth. I use it in both sweet and savory dishes. You can add it, right from the cob, to this sweet cornbread because its so tender and completely perfect, as is. The cornbread is further sweetened with dark, rich maple syrup, fragrant, floral honey and lots of overripe bananas. These ingredients all permeate the cornbread with a depth of flavor as well as adding moisture, so important with this type of bread. The cornmeal is so dense and dry, I find that regular, granulated sugar just doesn't cut in here. The honey, banana and maple syrup also add a myriad of nutrients so they create a super healthy bread as well. Pockets of crunchy sweet corn, that are surrounded by moist and dense cornmeal; slather with honey butter or blackberry jam and you are going to be in summery cornbread heaven!!<br />
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This recipe makes a 10 inch cornbread which serves 6-8.<br />
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<u>Ingredients</u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3RMD0v7EdqTyfVn4387CFhyuQ46XlvKud_134Pobu1mgiZL4_h7GwEC9O8q3WDuyrWSskLhd3dMzpT_ZZJt-6NXQr7TFR1hXoTe5gsFGq0Ul5XH5KvDMcX4RoLNwDc9Cs20FRRe5uh4l/s1600/DSCN6640.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3RMD0v7EdqTyfVn4387CFhyuQ46XlvKud_134Pobu1mgiZL4_h7GwEC9O8q3WDuyrWSskLhd3dMzpT_ZZJt-6NXQr7TFR1hXoTe5gsFGq0Ul5XH5KvDMcX4RoLNwDc9Cs20FRRe5uh4l/s200/DSCN6640.JPG" width="200" /></a><u><br /></u><br />
1/2 Cup cornmeal<br />
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1/2 Cup wheat germ<br />
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1 Cup organic, unbleached all purpose flour<br />
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1 Tbsp baking powder<br />
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1 tsp Sea salt<br />
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2 overripe fair trade bananas, medium size, mashed.<br />
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1/4 Cup local honey, mine was buckwheat.<br />
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1/4 Cup local maple syrup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8oJbArcIopDR5rKVuMJRPWnOtmEXBVVxasoN2RCj4fqPDf-JyyV5LfZRkrmqaC86Gj2SZw96nHhp1ckdlQ-Md6Qvb_aLC7MRJNGMQNGDXWianVZKiTS0fmP-gGDE4lgTf2Bb8ehejixy/s1600/DSCN6643.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/AVvXsEjJ8oJbArcIopDR5rKVuMJRPWnOtmEXBVVxasoN2RCj4fqPDf-JyyV5LfZRkrmqaC86Gj2SZw96nHhp1ckdlQ-Md6Qvb_aLC7MRJNGMQNGDXWianVZKiTS0fmP-gGDE4lgTf2Bb8ehejixy/s200/DSCN6643.JPG" width="150" /></a>2 Farm raised eggs, slightly beaten and room temp.<br />
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1 Cup pasture raised whole milk<br />
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2 Tbsp pasture raised butter, melted.<br />
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1 tsp Real vanilla extract<br />
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4 Ears organic or local sweet corn, kernels cut from the cob.*<br />
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2 Additional Tbsp pasture raised butter, for the pan.<br />
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<u>Directions</u><br />
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Preheat oven to 400 degrees F.<br />
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Place the additional 2 Tbsp of butter in a 10 inch cast iron skillet and place this in the oven to melt and get hot while you are preparing the batter. You can use a square or round baking dish if you don't have a cast iron skillet.<br />
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In a large bowl whisk to combine the cornmeal, wheat germ, flour, baking powder and sea salt.<br />
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In a medium size bowl combine the bananas, honey, maple syrup, eggs, melted butter and vanilla. Mix the wet into the dry and stir just to combine. Add in the corn kernels and stir just a few times to distribute.<br />
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Carefully remove the cast iron skillet from the stove and swirl the butter around to coat the pan evenly. Pour the batter into the pan and bake in the oven for 25-28 minutes or until its golden brown and springs back to your touch. I like to take mine out just before its completely cooked as my "moisture insurance policy." Overcooked cornbread is not delicious.<br />
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To remove the cornbread, slide a butter knife around all sides of the pan. Place a serving platter over top of the pan and carefully invert onto the serving platter.<br />
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To serve, slice the cornbread like a pizza, I do it in 8 slices. Slather with your favorite butter, honey butter or jam and enjoy. I personally think that corn and blackberry jam is the most delectable combination and they happen to be in season at the exact same time!<br />
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*I like to use a bundt pan to cut the corn off the cob, I place the cob in the center hole of the bundt pan and the inner ring catches the corn and it won't fly all over your kitchen, I am not a baker so my bundt pan appreciates that I still use it even if its not for baking.<br />
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<u><br /></u>Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-36514805075547918182013-07-27T16:44:00.000-07:002013-08-04T10:24:59.534-07:00Mediterranean Succotash<div class="separator" style="clear: both; text-align: center;">
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Its local sweet corn season here in upstate New York and its one of my most favorite summer vegetables! I love to put it in just about everything because it goes by so quickly and there is nothing that compares to fresh, sweet, corn on the cob! This particular recipe is the fourth recipe in my vintage recipe remake collection, and comes from the Young Republic era of American cookery. This cookbook focuses on how traditional american dishes were born as we further gained our independence from Britain. We as a country began moving away from European influences in our cooking and started to make and define the "American cuisine." Succotash is an old fashion side dish that was introduced to the American colonists by the Native Americans, who also introduced us to corn. The dish is now found all over the United States consisting of corn, of course, and whatever beans or vegetables are native to the area where it is being made. My version of succotash is influenced by the flavors of the Mediterranean; it contains marinated white beans that are creamy and incredibly tangy and they go so well with the crunchy and intensely sweet corn. <a href="https://www.facebook.com/divinaspecialty">Divina</a> is a Mediterranean food company in NYC and I just love all of their products, especially the giant white beans. The come in an incredible vinaigrette so there is no need to add much else to the succotash in way of seasoning, they are perfect! Local pasture raised bacon, some spring onions, fresh herbs and a squeeze of lemon completed and modernized the dish. The resulting combination was sweet, savory, tangy and salty; about the most perfect bite your taste buds could imagine. I served the vibrant succotash with an herb stuffed roasted chicken breast, it was amazing!<br />
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This recipe serves 4-6.<br />
<br />
<u>Ingredients</u><br />
<u><br /></u>
6 Ears fresh, local sweet corn<br />
<br />
1 Cup <a href="http://www.amazon.com/Divina-Giant-White-Beans-70-Ounces/dp/B00473QVU4">Divina giant white beans in marinade</a>, regular white cannellini beans can be used.*<br />
<br />
4 Slices pasture raised bacon, chopped.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqbUxGxQ3BLNfgZgZV9I2toCpwGlmLcfds9jEGMUnCavuii_jWrAKJKGbqM9UsK2TBMK_XPCva605jw3YnqDHB-Iwc6-m4WKBsJja9k0p7FBvcmMnGXvdQjQ43-_1sbTCffn9nTwcrVSr/s1600/DSCN6784.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqbUxGxQ3BLNfgZgZV9I2toCpwGlmLcfds9jEGMUnCavuii_jWrAKJKGbqM9UsK2TBMK_XPCva605jw3YnqDHB-Iwc6-m4WKBsJja9k0p7FBvcmMnGXvdQjQ43-_1sbTCffn9nTwcrVSr/s320/DSCN6784.JPG" width="320" /></a>2 Organic spring onions, chopped, they are young<br />
and sweet, 4 large shallots can be substituted.<br />
<br />
1 Sprig fresh, organic rosemary, leaves only.<br />
<br />
1 Sprig fresh, organic thyme, leaves only.<br />
<br />
6 Fresh, organic basil leaves<br />
<br />
10 fresh, organic chives<br />
<br />
1 Sprig fresh, organic oregano, leaves only.<br />
<br />
Sea salt & fresh ground black pepper, to taste.<br />
<br />
1 Tbsp extra virgin olive oil<br />
<br />
1 Organic lemon, zested and juiced.<br />
<br />
<u>Directions</u><br />
<br />
Heat a grill to very high heat, we use charcoal so I don't know the exact temperature but you want to be able to char the corn.<br />
<br />
Clean the corn, pull back the husk but don't remove it completely. Clean off all the silk and then pull the husk back up over the corncob. Repeat with all the cobs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2B0JFm-VkDvPyuxW-GC0vbdfoiCJmcvwZyRKFrquoESwcP5_fsK1EffjO-yyofAa3zTlJOUlYItdC1BP1BxJE0wRWN70s6LeS8xcNYltYISYJVaqokGo0hELTIqjOcdkNSYsYfsl6GqH/s1600/DSCN6795.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2B0JFm-VkDvPyuxW-GC0vbdfoiCJmcvwZyRKFrquoESwcP5_fsK1EffjO-yyofAa3zTlJOUlYItdC1BP1BxJE0wRWN70s6LeS8xcNYltYISYJVaqokGo0hELTIqjOcdkNSYsYfsl6GqH/s320/DSCN6795.JPG" width="320" /></a>Cook them on the grill over high heat till they are charred on all sides, about 4 minutes a side. Remove from heat and allow to cool.<br />
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<br />
While the corn is cooling, cook the bacon in a skillet over medium high heat till crispy. Remove from the pan and set aside. In the same skillet, turn down the heat to medium and cook the onion just till soft and translucent, about 4 minutes. Remove from the heat and mix the onion, bacon and beans in a large dish.<br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZNnU4FR2cW-CjulbwKShnoxeAw_tJ-H75HyiGq4SXwQOTmlV8jw2-4yz2MDRKN8_2m2h__rqX2wIL-WhXLuexkrWR2iBS6A6uMr4T3x354PH-TSe8VcvKHtw9vJ2vLWC9StHkz9Oa7wE/s1600/DSCN6792.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZNnU4FR2cW-CjulbwKShnoxeAw_tJ-H75HyiGq4SXwQOTmlV8jw2-4yz2MDRKN8_2m2h__rqX2wIL-WhXLuexkrWR2iBS6A6uMr4T3x354PH-TSe8VcvKHtw9vJ2vLWC9StHkz9Oa7wE/s320/DSCN6792.JPG" width="320" /></a>Place the herbs, a pinch of sea salt, pepper and the lemon zest in a food processor (not the juice). Pulse a few times to chop. Add in the olive oil and pulse a few more times to create a paste. Add to the bean, bacon and onion mixture.<br />
<br />
After the corn has cooled so that you can work with it chop off the kernels. I do this by putting it on the center of a bundt pan and cutting down the sides with a very sharp knife, the kernels will fall into the bundt pan and not fly all over your kitchen. If you don't have a bundt pan you will just have to chop them off very carefully. Add the kernels to the bean mixture and stir well to combine it all. Add the lemon juice to the dish and taste for seasoning, add salt and pepper, to taste.<br />
<br />
Serve with any of your favorite grilled meats and enjoy! This dish is great hot or cold, we ate it at room temperature.<br />
<br />
*I buy my Divina beans at my local grocery store, I have also ordered them in bulk from Amazon because I love them so much. If you do not want to order them then you can use cannellini beans and just add 1 Tbsp of white wine vinegar and 2 Tbsp of extra virgin olive oil to your succotash to mimic the marinade on the beans.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-28339496252661861542013-07-23T18:00:00.000-07:002013-08-04T10:26:17.382-07:00Spinach & Artichoke Stuffed Veggie Parmesan <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcyRdz_-kBGm6-9YjdGBdVZWQ11mvn3MhTDGdMP4nRkfmQV4MD5whPPqAMuGGXXdIatlLJ4kIqMRGap_dyF3ydsnX3OoTxuDqkiLK1P4oFq1VCoxi6bvbuzQ7qKZylHaTJbhENPnVvG86/s1600/DSCN6594.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcyRdz_-kBGm6-9YjdGBdVZWQ11mvn3MhTDGdMP4nRkfmQV4MD5whPPqAMuGGXXdIatlLJ4kIqMRGap_dyF3ydsnX3OoTxuDqkiLK1P4oFq1VCoxi6bvbuzQ7qKZylHaTJbhENPnVvG86/s640/DSCN6594.JPG" width="640" /></a></div>
I make spinach, artichoke and roasted red pepper dip for almost every family gathering, everyone loves it and its the first thing to go. The last family gathering that we had my husband took some of the spinach dip when no one was looking and "squirreled" it away in the refrigerator, away from all the eaters. I found it later on and laughed because I know how much he loves it. I bought some patty pan squash at the farmers market, they are little flying saucer shaped summer squash that are so tender and meaty, I just love them. They were my inspiration for this dish, along with the contraband spinach dip. I decided to hallow them out, stuff the dip inside and bake them in marinara and mozzarella like a parmesan, it was ahhhhhhhhhmazing! I also had some banana peppers from my parent's garden that I stuffed making the dish more of a mixed veggie parmesan, feel free to stuff whatever you have in your vegetable drawer; zucchini, bell peppers or eggplant are all in season and would be wonderful.<br />
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This recipe serves 4-6.<br />
<br />
<u>Ingredients</u><br />
<u><br /></u>
4 Organic patty pan squash, you want them the size of an apple.<br />
<br />
5 Organic banana peppers<br />
<br />
2 Cups my recipe of <a href="http://letthemeathealthy.blogspot.com/2013/04/spinach-artichoke-roasted-red-pepper-dip.html">spinach artichoke and roasted red pepper dip</a>, click the link to get the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0vf2WFoMUfNpsGjhyphenhyphenzOTJvHhpASNH6gW6w37vPLhVHvblMD1nWw1iXcf5Y7ANgHpF2sP0yLuH2YJuuWvrbbwmbPebKonqs7asXzvHPkN1BIVgDy0-Dvjuzi-Bq8RwJC1PcHKJPJygAqZ/s1600/DSCN6583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0vf2WFoMUfNpsGjhyphenhyphenzOTJvHhpASNH6gW6w37vPLhVHvblMD1nWw1iXcf5Y7ANgHpF2sP0yLuH2YJuuWvrbbwmbPebKonqs7asXzvHPkN1BIVgDy0-Dvjuzi-Bq8RwJC1PcHKJPJygAqZ/s320/DSCN6583.JPG" width="320" /></a>1 Tbsp pasture raised bacon fat, olive oil can be substituted.<br />
<br />
2 Organic spring onions, chopped.<br />
<br />
1 Tbsp organic dried oregano<br />
<br />
1 Tbsp organic garlic powder<br />
<br />
1 Jar of your favorite, local marinara sauce, I use <a href="http://www.casavisco.com/">Casa Visco</a>.<br />
<br />
2 Cups mozzarella, grated.<br />
<br />
Sea salt & fresh ground pepper, to taste.<br />
<br />
Parmesan cheese, to serve, optional.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Preheat the oven to 350 degrees F.<br />
<u><br /></u>
With a small pairing knife and spoon cut around the top of each patty pan and scoop out the "innards," not going all the way through the bottom. You want to make a hole big enough to stuff. Do this with each one. Chop up the part that you have removed, the innards, and set aside. Clean the banana peppers removing the stem and carefully slice down one side and remove the seeds, you want them to stay sort of whole so don't open them too much. Discard the stem and seeds.<br />
<br />
Heat the bacon fat in a small saute pan over medium heat. Cook the squash "innards" and onion till they are soft and translucent, about 4 minutes. Add salt, pepper, oregano and garlic powder and saute for another few minutes. Remove from heat.<br />
<br />
Stuff the hallowed squash and peppers with the spinach/artichoke dip, filling them generously. Place them in a baking dish, fitting them snugly. Sprinkle them with the squash "innards" and onion mixture. Spoon the marinara sauce over everything, making sure to cover it evenly and get it all down in the pan.<br />
<br />
Bake for 40-50 minutes or until the squash is tender, I like to poke it with a butter knife, it should slide in easily. Top with the mozzarella cheese and bake till browned and bubbly, about 15 minutes. Remove and let cool fro 10 minutes before serving.<br />
<br />
To serve, place a squash and a pepper on a serving dish, spoon extra sauce from the pan over it, sprinkle with parmesan cheese and enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15451944314167480407noreply@blogger.com0tag:blogger.com,1999:blog-8826752763182461665.post-50777076245942544972013-07-23T13:06:00.000-07:002013-08-04T10:30:35.407-07:00Bangers & Mash with Summer Squash & Onion Gravy<div class="separator" style="clear: both; text-align: center;">
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I am re-reading The Outlander series by Diana Gabaldon and I absolutely love them. Its historical fiction focusing on a Scottish hero in the 17-1800's and its amazing. The books are about 1,000 pages long and they are full of rich Scottish, English and American history. They talk a lot about the food they eat and I was salivating one night while they were eating bangers and mash. I am not super familiar with English food and I have never eaten bangers and mash. I did some research and its pan seared sausage, usually pork served with mashed potatoes and a pan gravy, stick to your ribs, comfort food at its best. I chose to use a locally made jalapeno and cheddar pork sausage, its spicy and creamy inside and when pan seared, probably the most amazing combination ever. Local new potatoes, which are red skinned and wonderfully creamy make the most homey mashed potatoes ever. I don't bother peeling them I just boil and mash with milk, some sharp gouda cheese and lots of butter and sea salt. I am not a great gravy maker, pan gravy is one of the easiest sauces to make, you pour in some liquid after browning your meat and veggies, make a roux and season, voila you have gravy! I chose to use spring onions and "golden egg" summer squash in the gravy. I browned them in the meat drippings and they added a wonderful, fresh flavor to the dish. I would have to say that this is now my most favorite comfort food dish, it was amazing. Make up a large batch and freeze, super easy to warm up on a weeknight when you don't feel like cooking.<br />
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<br />
This recipe serves 4-6.<br />
<br />
<u>Ingredients</u><br />
<u><br /></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFHEMTd9BCbmkVYDpoQ-g37Ne0cvt4q0qgyaJYudA__BZo1HujFV0eW9TM5TIao_UwrTa4uuYRQz0cptU_SF-qT2ST7pbGPzZoWQ9Gc-tTboBGTUARCL4wLrl80Zo_YVaKa4xFhX8tqRJ/s1600/DSCN6319.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/AVvXsEhrFHEMTd9BCbmkVYDpoQ-g37Ne0cvt4q0qgyaJYudA__BZo1HujFV0eW9TM5TIao_UwrTa4uuYRQz0cptU_SF-qT2ST7pbGPzZoWQ9Gc-tTboBGTUARCL4wLrl80Zo_YVaKa4xFhX8tqRJ/s320/DSCN6319.JPG" width="240" /></a>2-4 Large, pasture raised, pork sausage links, mine were jalapeno cheddar.<br />
<br />
2 Tbsp pasture raised bacon fat, butter or olive oil can be used.<br />
<br />
1/3 Cup pasture raised or organic beef stock, preferably homemade.<br />
<br />
6 Large, organic new potatoes, chopped, any potato can be used.<br />
<br />
1/2 Cup gouda, mine was young and sharp.<br />
<br />
2 Tbsp pasture raised butter<br />
<br />
1/4 Cup pasture raised whole milk<br />
<br />
2 Organic "golden egg" squash, sliced, summer squash or zucchini can be used.<br />
<br />
1 Large or 2 medium organic spring onions, sliced.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebjF5Z5eCbYYKH8_3RENho0bYqZXFqghADoJYie5FKfst_QzRtqYmSoS6Ie1_vJN95Xk9216thfxDhuRp7-0BZr93LQQvEinzt538AxYzE363eVAchBFfeCNbLGc6MHJyRtcVAwCUmTSy/s1600/DSCN6298.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebjF5Z5eCbYYKH8_3RENho0bYqZXFqghADoJYie5FKfst_QzRtqYmSoS6Ie1_vJN95Xk9216thfxDhuRp7-0BZr93LQQvEinzt538AxYzE363eVAchBFfeCNbLGc6MHJyRtcVAwCUmTSy/s320/DSCN6298.JPG" width="320" /></a><br />
2 Cloves organic garlic, minced or grated.<br />
<br />
1 Cup pasture raised or organic beef stock, preferably homemade.<br />
<br />
1/4 Cup balsamic vinegar<br />
<br />
1 fresh, organic bay leaf<br />
<br />
1 Tbsp pasture raised butter, room temp.<br />
<br />
1 Tbsp unbleached, organic all purpose flour<br />
<br />
Sea salt & fresh ground pepper, to taste.<br />
<br />
<u>Directions</u><br />
<u><br /></u>
Put the potatoes in a large pot filled with cold water to boil. Cook till they are fork tender. While they are cooking heat milk and butter in a small sauce pan, just till warm. Put gouda, milk, butter and cooked potatoes in a large bowl and mash to your desired consistency, I like mine very lumpy, taste for salt and pepper and season to taste. Cover and place over a pot of simmering water to keep them warm, stir every once in a while.<br />
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In a large saute pan, over medium high heat place the 1/3 cup of beef stock and braise the sausages till the stock has cooked off, about 7 minutes. Add in the bacon fat and sear the sausages on all sides, to a deep brown. Add in more bacon fat if needed and the onions, squash and garlic. Season with salt and pepper and saute till the vegetables are soft and slightly browned. Remove the sausage and add in the rest of the beef stock, balsamic vinegar and the bay leaf. Cook for a few minutes to reduce, about 4 minutes. Stir together the room temperature butter and the flour till it looks like a paste. Add this to the saute pan and whisk till it thickens. Remove immediately from the heat, if its too thick add water or more beef stock to thin it out. Taste for seasoning and salt and pepper as needed.<br />
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To serve: put down a bed of mashed potatoes, top with gravy. Slice your sausage on a diagonal and place on top of the mashers and gravy, top with more gravy if you feel so inclined! Enjoy with an ice cold dark beer or nice red wine!<br />
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