tag:blogger.com,1999:blog-58845128154281935192024-03-24T01:10:00.524-06:00Food is a BlessingThis is a blog where I put my favorite recipes--ones that I've tried and know work. They're not fancy recipes, but they're ones that are tasty and can be made on a tight budget. I hope you enjoy them as much as I do.Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-5884512815428193519.post-59191350785673753502013-07-21T15:42:00.000-06:002013-07-21T15:42:17.279-06:00Chicken Fajita Tin Foil DinnersWell, I think it's been far too long since I've posted any new recipes on here. I could blame my neglect on the fact that we're expecting another baby (due in December!) or on the fact that I haven't really tried many new recipes lately, but really the reason is just that I haven't gotten around to it. Instead, I've been spending my time going camping and enjoying the great out of doors with my family. Consequently, we've been trying new things that we can cook on the campfire that aren't your traditional ground beef and potatoes tin foil dinner. I found this gem because I randomly downloaded a kindle book called <u>100 Easy Camping Recipes</u> because it happened to be free that day. And we've tried it with three families, and all three have raved about it. Score!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8fpOOPkvmJkhLWudYXmH_wQQU3deNebkVSE5XOCLiYrHYseX8KgUbh-g4KwHcgci3ZoQXfEtrSQ906PLnKlY1QAkDVbCc60vb3BSWKa_1Xq1e0WLbCSEZpmLOZJS0YEecnMhBjKPmgM/s1600/Chicken+Fajitas_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8fpOOPkvmJkhLWudYXmH_wQQU3deNebkVSE5XOCLiYrHYseX8KgUbh-g4KwHcgci3ZoQXfEtrSQ906PLnKlY1QAkDVbCc60vb3BSWKa_1Xq1e0WLbCSEZpmLOZJS0YEecnMhBjKPmgM/s320/Chicken+Fajitas_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.perdue.com/recipes/details.asp?id=529&title=Chicken%20Fajitas" target="_blank">Image Source</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: xx-small;"> Pretend that in this picture, the fajita is coming out of tin foil, not a frying pan, and it's landing on a paper plate, and there's a campfire in the background...</span></div>
<br />
<u><b>Chicken Fajita Tin Foil Dinners</b></u><br />
<i>(adapted from <u>100 Easy Camping Recipes </u>by Bonnie Scott)</i><br />
<br />
*Yields 4 servings<br />
4 boneless, skinless chicken thighs<br />
1/4 cup water<br />
1 packet fajita seasoning mix <br />
1 bell pepper (I prefer to use half of a red pepper and half of a green pepper)<br />
1/2 onion<br />
1 medium zucchini<br />
1 medium yellow squash<br />
Large flour tortillas<br />
Sour cream<br />
Salsa<br />
Cheddar Cheese <br />
<br />
1. Chop all ingredients into 1/2 or 1 inch chunks.<br />
2. Place the chicken pieces in a large ziploc bag. In a small cup or bowl, combine the water and fajita seasoning mix. Pour the fajita mix into the chicken bag, seal the bag, and mash it until the chicken is covered in the sauce. Refrigerate or keep in a cooler until you're ready to cook (ideally at least two hours). I<i> usually do all of the previous steps before we leave for the camping trip. That way, prep at the campsite is minimal.</i><br />
3. On a large square of heavy duty aluminum foil, add 1/4 of the chicken and 1/4 of all of the vegetables. Seal the packet, making sure to sprinkle about a tablespoon of water into your packet before you seal up the last side. <i> This will help the vegetables steam and cook more quickly and evenly. </i><br />
4. Cook over hot coals in the fire for 15-20 minutes, or until the chicken is cooked through. Open your packet, and pour it into a tortilla. Top with sour cream, salsa, and cheddar cheese. <br />
5. Yay! You just made an amazingly delicious meal on a campfire! Don't you feel kind of like a culinary cowboy of sorts? I do.Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-89307836453156655322013-03-13T21:41:00.000-06:002013-03-13T21:41:30.511-06:0030-Minute MealsDear readers,<br />
<br />
I just wanted to let you know that I've created a new tab listing all of the recipes on this blog that can be made in 30 minutes or less--because we all have those days when we get caught up doing something awesome (like playing at the park on a sunny day with your toddler or re-reading a Harry Potter book) or sometimes not-quite-so-awesome things (like cleaning out your fridge or wasting time on the internet)--and next thing you know, it's dinner time. So if you're in a hurry to put dinner on the table, <a href="http://foodisablessing.blogspot.com/p/30-minute-meals.html" target="_blank"><b>check it out</b></a>. <br />
<br />
Also, there is no shame in having breakfast for dinner. Or just have sandwiches on a blanket on the living room floor--because seriously, forgetting about dinner feels lame, but having an indoor picnic is cool.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-uxU5a-ros0aCWOC5AjzQvkbVfHO98yUm4VHUaVY4tw_o4t4M9I9RBMVStU7EJShNPpVf1Zhfo5BEi3uvEtnc49zFK11jf-3ofBpmgnHdeWG_4Z0wqZwfWOxUm5Bwg77mZADU6Njxrc/s1600/Indoor+Picnic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-uxU5a-ros0aCWOC5AjzQvkbVfHO98yUm4VHUaVY4tw_o4t4M9I9RBMVStU7EJShNPpVf1Zhfo5BEi3uvEtnc49zFK11jf-3ofBpmgnHdeWG_4Z0wqZwfWOxUm5Bwg77mZADU6Njxrc/s1600/Indoor+Picnic.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://familysponge.com/food/spring-lunch-an-indoor-picnic/" target="_blank">Image Source</a></td></tr>
</tbody></table>
<br />Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-46350185186709741492013-03-13T20:58:00.002-06:002013-03-13T20:58:37.482-06:00Curry Cauliflower SoupThis blender soup is surprisingly easy and delicious. You just need a few ingredients, and it's ready in about half an hour. The roasted vegetables are light, and the curry powder gives it a lot of flavor, which makes this a perfect dish for spicing up your regular menu.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwk0iagmNJM8ES0qEvqTUVrcVEruQkPU6_x53PrYRAovEAHDDip0x5-3y8fd3YiBF16Z4yiPi_YVK78QdeYZWQpP1Ji2NWhLPNWSJhog8Rhbg83D7wbvf5ytR0uAxX1JGVha8QWvtMUDU/s1600/Curry+Cauliflower+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwk0iagmNJM8ES0qEvqTUVrcVEruQkPU6_x53PrYRAovEAHDDip0x5-3y8fd3YiBF16Z4yiPi_YVK78QdeYZWQpP1Ji2NWhLPNWSJhog8Rhbg83D7wbvf5ytR0uAxX1JGVha8QWvtMUDU/s1600/Curry+Cauliflower+Soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.blendtec.com/recipes/curried_cauliflower_soup" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b><u><br /></u></b>
<b><u>Curry Cauliflower Soup</u></b><br />
<i>(adapted from the <a href="http://www.blendtec.com/recipes/curried_cauliflower_soup" target="_blank">Blendtec recipe</a>, and no, you don't need a fancy blender for this one to work)</i><br />
<br />
1 head cauliflower<br />
1/2 onion, cut into rings or slices<br />
2-3 Tbsp olive oil<br />
1 1/2 tsp curry powder<br />
1 tsp salt<br />
3 cups water<br />
2 tsp chicken bouillon<br />
<br />
1. Preheat the oven to 425 degrees F.<br />
2. Chop the head of cauliflower into florets. Place the cauliflower and onions in a shallow baking dish, and brush them with olive oil. Evenly sprinkle the curry powder and salt over the vegetables. If needed, toss them to make sure they're evenly coated.<br />
3. Roast the vegetables for 25 minutes. When they're tender, place half of the vegetables in a blender with all of the water and bouillon. Blend until smooth. <br />
4. Serve the soup topped with the rest of the vegetables and enjoy this light, refreshing soup.Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-18660679800759777632013-02-25T13:38:00.003-07:002013-02-25T13:38:46.583-07:00Bean DipMy husband introduced me to bean dip the other day. It was simple, I had the ingredients on hand, and it was the perfect food to eat while watching a movie. What's not to love?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9X0OrW3zl76ZeAM5lGkhJHJKno4eVB0RvDwV3mrxr3uu2_lqUdSKFjsqPMpBo3mjtvixkv1ZMSzUt1qCn6Y7MbdVVg8aT3CuREeJvLbUiSYZy7sfg0EFfTrlXTDR6IZzRDQh9uc52Z0/s1600/Bean+Dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9X0OrW3zl76ZeAM5lGkhJHJKno4eVB0RvDwV3mrxr3uu2_lqUdSKFjsqPMpBo3mjtvixkv1ZMSzUt1qCn6Y7MbdVVg8aT3CuREeJvLbUiSYZy7sfg0EFfTrlXTDR6IZzRDQh9uc52Z0/s1600/Bean+Dip.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://veganinthefreezer.com/2012/11/hot-pinto-bean-dip/" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b><u>Bean Dip</u></b><br />
<br />
1 large can refried beans<br />
1 cup salsa<br />
1 cup sour cream<br />
1 cup shredded cheddar cheese<br />
1/2 tsp garlic salt<br />
1/2 tsp lime juice<br />
<br />
1. In a medium-sized saucepan, combine all ingredients. Warm over medium heat until the cheese melts.<br />
2. Grab some tortilla chips and a good movie. Enjoy!Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com2tag:blogger.com,1999:blog-5884512815428193519.post-83740498355768133722013-02-19T15:47:00.002-07:002013-02-19T15:47:30.963-07:00Cream Cheese FrostingFor those of you who were wondering, the red velvet cake was a total success! I found this recipe for cream cheese frosting on allrecipes.com and used some of the ideas from the reviews. It was amazing. My husband loved it so much that when we ran out of cake and had extra frosting, he said I should make another cake and not let the extra frosting go to waste. This isn't one of those fluffy, sugary, just a hint of cream cheese kinds of frosting. It's cream cheese goodness to the core. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9mMaF-pcFkmtFbgS4xFG-nMlT3OZqqMlMX0d2EdUgml8L-5bFrhcKd79oDapIt9KXhr5CLmbrZcrEor-z_JK5P_UV7EW6mbgYAKR7Ks1JxoNM6cKMY1WuQ6_KJo9zV4U3FToSdjVDHQ/s1600/Cream+Cheese+Frosting.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9mMaF-pcFkmtFbgS4xFG-nMlT3OZqqMlMX0d2EdUgml8L-5bFrhcKd79oDapIt9KXhr5CLmbrZcrEor-z_JK5P_UV7EW6mbgYAKR7Ks1JxoNM6cKMY1WuQ6_KJo9zV4U3FToSdjVDHQ/s400/Cream+Cheese+Frosting.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://welcomingkitchen.blogspot.com/2012/05/vegan-soy-free-cream-cheese-frosting.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b><u>Cream Cheese Frosting</u></b><br />
(adapted from <a href="http://allrecipes.com/recipe/cream-cheese-frosting-ii/detail.aspx" target="_blank">this recipe</a>)<br />
<br />
8 oz cream cheese<br />
1/4 cup butter <i>(not margarine)</i><br />
1/2 tsp vanilla<br />
2 cups powdered sugar<br />
<br />
1. Let the cream cheese and butter sit on the counter until they are soft and room temperature. <i>Skipping this step is no bueno.</i><br />
2. In a mixing bowl, cream together the cream cheese and butter. Add the vanilla, and slowly mix in the powdered sugar. Beat for 2-3 minutes or until it's deliciously creamy. <br />
3. Frost your cake, brownies, pumpkin cookies...and enjoy! Store whatever you frosted and any leftovers in the fridge. Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-16664206364290933882013-02-12T13:58:00.001-07:002013-02-12T13:58:33.828-07:00How to Rock Your Valentine's World With a Cake Mix...and Some Kitchen MagicCake mixes are easy. I love them. Sometimes you want something just a bit fancier than a plain old cake mix, but you don't have time to make something amazing from scratch--because you're spending all day making an awesome <a href="http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx" target="_blank"><b>lasagna</b></a> for your Valentine's Day dinner...or because your child is sick and wants you to read <a href="http://www.barnesandnoble.com/w/little-blue-truck-alice-schertle/1101967705" target="_blank"><b>Little Blue Truck</b></a> to him all day long. In any case, there are a couple of ways you can spice up a cake mix to make it taste divine without putting in hardly any extra time or effort. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3fdritNEGvVXoajFG26z93xJXL1EU-eelwdjxMhSp29dF-k7PYhsqyhilhf-QuZaPxgpfQO5E3EUrFQrXAFCq8I21RrgsCqjs-kcI0bN1qT0t3bZSdj4w8EGnKyE_mB_UIflbV_oRsE/s1600/Powdered+Sugar+Lace+on+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3fdritNEGvVXoajFG26z93xJXL1EU-eelwdjxMhSp29dF-k7PYhsqyhilhf-QuZaPxgpfQO5E3EUrFQrXAFCq8I21RrgsCqjs-kcI0bN1qT0t3bZSdj4w8EGnKyE_mB_UIflbV_oRsE/s400/Powdered+Sugar+Lace+on+Cake.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.paintedbycakes.com/2012/06/mutakakku.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<ul>
<li>Use applesauce instead of oil to make the cake more moist. Make sure your applesauce isn't chunky though. In some cake flavors, there might be a slight apple taste, but for the most part it works great.</li>
<li>Add a bit of extract to the cake batter--vanilla, almond, mint, etc. Just a touch should do it.</li>
<li>Give it some texture by mixing in nuts, marshmallows, chocolate chips, dried fruit, or fresh fruit pieces. Just keep in mind that if you're using fresh fruit, the moisture content can affect the cake batter. If it seems too runny, just add a bit of flour to even things out.</li>
<li>Do something cool for icing, rather than just plain icing. <a href="http://bekicookscakesblog.blogspot.com/2012/09/pecan-turtle-cake-recipe.html" target="_blank"><b>Press nuts into the frosting</b></a> along the sides of the cake. Use <a href="http://www.sugarduchess.com/2010/08/chocolate-strawberries-n-cream-cupcakes/" target="_blank"><b>stabilized whipped cream</b></a> or cream cheese icing. Lay down a layer or lace or a paper doily and shake powdered sugar over it, then remove the doily and admire<b> <a href="http://sweet-verbena.blogspot.com/2011/10/lace-stenciled-cupcakes.html" target="_blank">powdered sugar "lace</a>."</b> You can also do the same thing with a paper stencil and icing to make words, as shown <a href="http://www.imperfecthomemaking.com/2013/02/candy-heart-carrot-cake-for-two.html" target="_blank"><b>here</b></a>. Or top it with chocolate or white chocolate shavings. Who can resist that?</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQsFRsLrDlLqKnIYO_zTiURC3QM8QUR1DSRLlqHVybiC9CY0qFznF4PxkrWU-EVAjKMtuT0Q83mELsLxuh77eJUvB9j-ObSyR95snPxHraFg1NxhuifWZOT_XhyphenhyphenG6e09WgcdKIArKBNU/s1600/Cake+with+Chocolate+curls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQsFRsLrDlLqKnIYO_zTiURC3QM8QUR1DSRLlqHVybiC9CY0qFznF4PxkrWU-EVAjKMtuT0Q83mELsLxuh77eJUvB9j-ObSyR95snPxHraFg1NxhuifWZOT_XhyphenhyphenG6e09WgcdKIArKBNU/s400/Cake+with+Chocolate+curls.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.rainydayfoods.com/shop/index.php/shop/desserts/complete-white-cake-mix.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<div>
Or you can do my personal favorite. Throw out the directions on the cake mix box entirely and add:</div>
<ul><ul>
<li>4 eggs</li>
<li>2/3 cup oil</li>
<li>1/3 cup water</li>
<li>1 cup sour cream</li>
<li>1 large (5 oz) box instant pudding mix. </li>
<li>2/3 cup sugar (definitely optional, but if you're going all out, why not?)</li>
</ul>
</ul>
Bake the cake in a bundt or tube pan for 1 hour at 350 degrees. This one is particularly fun because you can change up the flavors of pudding, depending on what cake flavor you have. Some tasty combos are:<br />
<div>
<ul><ul>
<li>Chocolate pudding with yellow or red velvet cake</li>
<li>Butterscotch pudding with Devil's Food cake</li>
<li>Vanilla pudding with carrot cake</li>
</ul>
</ul>
<div>
I'm making a red velvet cake with chocolate pudding and cream cheese icing for Valentine's Day. That's two whole days away. I don't know if I can make it...</div>
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyr4TxX1wl5DgQmwjItN1t76I1LUqzHcLWxQOXici3klKGuGf1FGJR3NtPdv306n9EA3x_NBW4cTJOGQ7bhrh5hBXIrMSFFd42ITj12u1-fN_wWZvyWzmpX4kGmHbbcqs8E1Ffh9GVqI/s1600/Red+Velvet+Bundt+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyr4TxX1wl5DgQmwjItN1t76I1LUqzHcLWxQOXici3klKGuGf1FGJR3NtPdv306n9EA3x_NBW4cTJOGQ7bhrh5hBXIrMSFFd42ITj12u1-fN_wWZvyWzmpX4kGmHbbcqs8E1Ffh9GVqI/s640/Red+Velvet+Bundt+Cake.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://fantasicakes.wordpress.com/2012/08/06/red-velvet-bundt-cake-a-true-taste-of-the-south/" target="_blank">Image Source</a></td></tr>
</tbody></table>
<div>
<br /></div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com1tag:blogger.com,1999:blog-5884512815428193519.post-79919406564705055182013-02-07T13:57:00.000-07:002013-02-07T13:57:04.848-07:00Thai Peanut NoodlesThere's this awesome Thai place we like to go to every once in while--one of those hole in the wall types that you never hear about unless your husband's boss used to live in Thailand and loves to scope out Thai restaurants and happens to tell you about it. It's called <a href="http://www.tearosediner.net/" target="_blank">Tea Rose Diner</a> (doesn't really look or sound Thai, but it is), and as far as I can tell, the food is authentic and delicious. While I'd love to go there all the time, I can't. Sometimes you've got to make it yourself to keep your budget happy. Thai recipes often have long lists of ingredients that I have never heard of before. So when a friend made this recipe for me and I saw that it only calls for normal-ish ingredients, I knew it was going in the recipe box. We're having it for dinner tonight, actually (and probably for three more nights afterward). This is a make-ahead kind of recipe, so I made it this morning, and I've definitely snacked on it already. Mmm... Is it dinner time yet?<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LSLFp70BZ2_0GUyLMUnLOHAthJU7O0PN8IF98XfftFKBlF0783D_kJ451d7J-r7GW3A0dfMhM1NrnOOzZZNwPhcdC_ypwGZZ1OOtxJ0JDeNuWFc3ZQ8sqytfDF4uuPxbb9XL552aq-M/s1600/Thai+Peanut+Noodles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LSLFp70BZ2_0GUyLMUnLOHAthJU7O0PN8IF98XfftFKBlF0783D_kJ451d7J-r7GW3A0dfMhM1NrnOOzZZNwPhcdC_ypwGZZ1OOtxJ0JDeNuWFc3ZQ8sqytfDF4uuPxbb9XL552aq-M/s1600/Thai+Peanut+Noodles.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://nummiesforyou.blogspot.com/2012/09/healthy-spicy-thai-noodles.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<div>
<u><b>Thai Peanut Noodles</b></u></div>
<div>
<i>(adapted from <a href="http://asmallsnippet.com/2011/03/spicy-thai-noodles.html" target="_blank">this recipe</a> and <a href="http://nummiesforyou.blogspot.com/2012/09/healthy-spicy-thai-noodles.html" target="_blank">this recipe</a>)</i></div>
<div>
<i><br /></i></div>
<div>
16 oz whole wheat linguine</div>
<div>
1/4 cup sesame oil</div>
<div>
1.5 - 2 tsp crushed red pepper <i>(You can use more or less, depending on how spicy you want it to be. If you're used to the ratings in Thai restaurants, 1.5 tsp would be about a level 1, while 1 Tbsp would be about a level 3. If you're making this for the first time, start out with less--that way you can add more the next time and don't end up with a whole pile of noodles that are too spicy to enjoy.)</i></div>
<div>
1/3 cup honey</div>
<div>
1/3 cup soy sauce</div>
<div>
1/2 cup chopped green onions</div>
<div>
2 carrots, peeled and shredded <i>(the carrots neutralize the spiciness a bit, so if you made it too spicy, just pile on the carrots)</i></div>
<div>
1/2 cup cilantro leaves, roughly chopped</div>
<div>
3/4 cup peanuts, roughly chopped</div>
<div>
<br /></div>
<div>
1. Cook the pasta according to package directions. Drain and rinse in cool water.</div>
<div>
2. Meanwhile, in a small saucepan, combine the sesame oil and crushed red pepper. Warm the oil over medium heat for about 2 minutes. <i>It doesn't need to boil or anything, just get a little warm. You'll smell it when it starts to work.</i></div>
<div>
3. Strain out the crushed red pepper using a fine mesh sieve, and reserve the sesame oil in a large mixing bowl. <i>You can toss out the red pepper now. It's done its job already. </i>Mix the honey and soy sauce into the oil, and stir to until combined. Throw in the noodles, and mix well. Cover the bowl, and refrigerate it overnight or until it's cold <i>(which can actually take quite a while, so make sure you start early)</i>.</div>
<div>
4. To serve, simply toss with green onions, carrots, cilantro, and peanuts. You're in business! </div>
<div>
<br /></div>
<div>
Also, here's a fun fact about spicy food: Did you know that <a href="http://www.livestrong.com/article/507113-how-to-stimulate-the-production-of-endorphins-dopamine/" target="_blank">eating spicy food causes your body to release endorphins</a>? So you will feel happier after eating a really spicy meal? True story.</div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-13465735360142052202013-02-05T13:39:00.000-07:002013-02-05T13:39:03.500-07:00Tip Tuesday #14 {Use Ice Cubes to Get Crusty Bread}Did you know that steam is actually what causes bread to have deliciously crusty crusts? You can do it a few ways, but one of the best ways I've heard of is to stick a metal pan or rimmed cookie sheet into the oven as the oven is preheating. Then when you stick the dough in to cook, throw a few ice cubes onto the hot pan and shut the door quickly. The ice will melt and steam in the oven, leaving you with delicious, crusty bread. Also, this way, you don't have to worry about burned with hot water or shattering glass bowls or any such dangerous nonsense. Nice, eh?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDI-6ux7mZL3R0bUi01BMsauUSsYXAGLBpQCILwxlRqwwloDgSDQAa2JUpFOPg-f7Nwpj1aVANIyPi6nmLUGGhlGZxa7VKxWYiXbrlHD5WsBfWb-h_QdBmR1NUtqoDknB4aQhAK-2ETg/s1600/Crusty+Bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDI-6ux7mZL3R0bUi01BMsauUSsYXAGLBpQCILwxlRqwwloDgSDQAa2JUpFOPg-f7Nwpj1aVANIyPi6nmLUGGhlGZxa7VKxWYiXbrlHD5WsBfWb-h_QdBmR1NUtqoDknB4aQhAK-2ETg/s1600/Crusty+Bread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sharonstanleywrites.blogspot.com/2011_02_01_archive.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
This lovely tip was brought to me (and, consequently, to you) in <a href="http://babymakingbybecky.blogspot.com/2013/01/how-to-make-bread.html" target="_blank">this post</a> by the lovely Becky Pitcher, whose <a href="http://babymakingbybecky.blogspot.com/" target="_blank">blog</a> has lately become one of my favorites.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<br />
<br />Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-24616271974669667242013-02-01T15:02:00.000-07:002013-02-01T15:02:03.476-07:00Fluffernutter Apple DipWell folks, it's been a while. My keyboard was broken there for about three months, but I've got a keyboard now, and all 26 letters work! And the space bar--the glorious space bar! So we're back in business. Thanks for sticking with me.<div>
<br /></div>
<div>
You know how you hardly have any memories of when you were a little kid? Well let me tell you, this fluffernutter dip is one of my few memories. When I was maybe three, my parents signed us up for sign language classes. At the end of every lesson, we'd get apples and fluffernutter dip. Now, two decades later, do I remember any signs? Maybe banana and umbrella... But I remember this dip! If that doesn't tell you how life-changing it is, I don't know what will. It's best with apples, but I bet it would be killer with celery too. Give it a try!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRQih_v_p24gXUanomjpt2pdAo3P1Imz1DpzPsm-8mIsUeiWab30vc9avmVPDztcyrKpF_GBvCO0J_uBZeAEmAMYekVFfqgqfpNhHQhKtmLE6gtL4uzS_2CzReKMxRT87BEIe8t7crDQ/s1600/Fluffernutter+Dip.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRQih_v_p24gXUanomjpt2pdAo3P1Imz1DpzPsm-8mIsUeiWab30vc9avmVPDztcyrKpF_GBvCO0J_uBZeAEmAMYekVFfqgqfpNhHQhKtmLE6gtL4uzS_2CzReKMxRT87BEIe8t7crDQ/s400/Fluffernutter+Dip.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_26_qljPiDZsGS1R7va1XyE9sMCeyxS25_y74r9ufrMOCRU_eUk0Zhy9ZlQDY4URZU5aMa3id6GpWeqKFBlrADymwOhfIHKfXTMu6r7IuKBYkGabdXsvDtCJ7LffHd6PC9lLOAow-5u7g/s640/DSCN3992.JPG" target="_blank">Image Source</a></td></tr>
</tbody></table>
<div>
<b><u>Fluffernutter Apple Dip</u></b></div>
<div>
<br /></div>
<div>
1/2 cup marshmallow fluff</div>
<div>
1/2 cup peanut butter</div>
<div>
Sliced Apples <i>(or celery)</i></div>
<div>
<br /></div>
<div>
1. Combine marshmallow fluff and peanut butter. Mix until smooth.</div>
<div>
2. Grab apple. Dip. Fluffy nutty glory! </div>
<div>
<br /></div>
<div>
Alright, alright. This may be the shortest recipe in the history of this blog, but sometimes the simple things are the best, you know? </div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com1tag:blogger.com,1999:blog-5884512815428193519.post-66277627431765048812012-11-08T13:36:00.001-07:002012-11-08T13:36:30.936-07:00Mashed Sweet Potatoes<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Growing up, sweet potatoes were always a part of Thanksgiving dinner--my favorite part (besides the stuffing, of course). We'd have them baked and slathered with butter and brown sugar. So the other night I wondered how they would taste in the form of mashed potatoes. I added a little of this and a little of that. They've got just a hint of sweetness, but you still feel like you're eating a vegetable, which is probably the best of both worlds. We took them to dinner at a friend's house, and they were complimented several times. I'd say that if you test out a recipe on friends and they like it, that's definitely success.</span></span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4FjxEnPAYOKI6fyDin7t3W1GrvpDfJTrt_gtzJNyC6wEcBmZch0fyec25lddxtmCKrBfXeK5v7pyEID7UgdUebpuCnVBnKt-SjSmG5iUinvp6tmy726t3AqkXNObYDWagGEMO9GFRI0/s1600/Mashed+Sweet+Potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4FjxEnPAYOKI6fyDin7t3W1GrvpDfJTrt_gtzJNyC6wEcBmZch0fyec25lddxtmCKrBfXeK5v7pyEID7UgdUebpuCnVBnKt-SjSmG5iUinvp6tmy726t3AqkXNObYDWagGEMO9GFRI0/s1600/Mashed+Sweet+Potatoes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; font-size: x-small; text-align: start;"><a href="http://www.whatwouldcathyeat.com/2010/11/healthy-thanksgiving-series-sweet-potatoes/" target="_blank">Image Source</a></span></td></tr>
</tbody></table>
<div style="background-color: white; color: #222222;">
<b style="font-family: inherit;"><u>Mashed Sweet Potatoes</u></b></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4 lbs sweet potatoes <i>(I used 3 extra-extra-large ones)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">6 Tbsp butter</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/2 cup packed brown sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/2 tsp salt</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/2 cup milk</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1. Preheat your oven to 425 degrees F. Wash the sweet potatoes, then prick the skin with a fork several times. Place the sweet potatoes in the oven and bake for about an hour or until the potato is cooked through.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2. When the potatoes have cooled enough to handle them, remove the skins, and mash them in a large mixing bowl. <i>Either an electric mixer or a good old fashioned potato masher will work just fine. </i>Add the butter, brown sugar, and salt, and mix until thoroughly mixed. Add the milk, and continue mixing until smooth and creamy.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">3. Serve up some sweet potato goodness. Is anyone in the mood for Thanksgiving yet?</span></div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-85774504427550801932012-11-06T11:26:00.001-07:002012-11-06T11:28:39.010-07:00Tip Tuesday # 13 {Crack Your Eggs on a Flat Surface}<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6S7-iWm3mLJHbK5Ppjc8jkKACBS81tGxtVG7ZVX7QUSETqFsNYxMTgFSfr6K-w41_8OyCgcEP2rj3ZOdebe3Il1erlaveqYdpw2ZC5lsu6szdfwRDzGijA-NvsuHM28bc-FecEUHwjbs/s1600/shorcuts-eggbreaking-574x254.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6S7-iWm3mLJHbK5Ppjc8jkKACBS81tGxtVG7ZVX7QUSETqFsNYxMTgFSfr6K-w41_8OyCgcEP2rj3ZOdebe3Il1erlaveqYdpw2ZC5lsu6szdfwRDzGijA-NvsuHM28bc-FecEUHwjbs/s320/shorcuts-eggbreaking-574x254.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit; font-size: x-small;"><a href="http://www.americastestkitchenfeed.com/curious-shortcuts/2012/05/3-eggcellent-eggstraordinary-insert-egg-pun-of-choice-here-egg-tips/" target="_blank">Image Source</a></span></span></td></tr>
</tbody></table>
<br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Did you know that when you crack your eggs on a flat surface, such as a counter top, you are far less likely to lose little eggshell pieces all over your kitchen or into your food. And now you know. So unless you like little eggshell pieces on your muffins, please don't crack the eggs on the side of the bowl or on some other non-flat surface.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-1674316100545616482012-10-29T20:55:00.002-06:002012-11-08T13:38:44.536-07:00Quinoa Stuffed Peppers<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">I came across this recipe on Pinterest, and it looked yummy, so I filed it away. But tonight I decided to make something with quinoa for dinner. And since my husband kindly requested that I make something other than my usual quinoa go-to dish, I pulled this one out. It took a chunk of time to make, but it was well worth it. And apparently they freeze well, so you can make a bunch when peppers go on sale (which is now in my neck of the woods) and freeze them for quick dinners or easy lunches. My husband loved it as is, but I thought it could use a little kick--maybe some cayenne pepper or a can of diced green chiles? If anyone out there gives that a try, I'd love to hear the results. Let's move on to the recipe, shall we?</span></span><br />
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bqGPPVkQGFqGPUciUynfo25v1rm2X9no8Umi1pZ1Oz7NieFubZQfl9HRn5Lp4gn841nvudgPZvzxzPpm0JLQOJSMpNyNusI5d4-NYtbci6MnB4JEC4jMqt7FqABl3EL5kT9d7D7CcLo/s1600/Quinoa+Stuffed+Peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bqGPPVkQGFqGPUciUynfo25v1rm2X9no8Umi1pZ1Oz7NieFubZQfl9HRn5Lp4gn841nvudgPZvzxzPpm0JLQOJSMpNyNusI5d4-NYtbci6MnB4JEC4jMqt7FqABl3EL5kT9d7D7CcLo/s1600/Quinoa+Stuffed+Peppers.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit; font-size: xx-small;"><a href="http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/#.UC0g0BYfIBk.pinterest" target="_blank">Image Source</a></span></span></td></tr>
</tbody></table>
<div style="background-color: white; color: #222222;">
<b><u><span style="font-family: inherit;">Quinoa Stuffed Peppers</span></u></b></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><i>(adapted from <a href="http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/#.UC0g0BYfIBk.pinterest" target="_blank">Vegetarian Times</a>) </i> </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 Tbsp olive oil</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 cup onion, minced (roughly one medium onion)</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 stalks celery, sliced</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 1/2 tsp garlic salt</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 Tbsp cumin</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">10 ounces spinach<i> (you can use a container of frozen spinach too, as long as you thaw and drain it first)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 cans (15 oz) diced tomatoes, drained with the liquid reserved</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 can (15 oz) black beans, drained and rinsed</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 1/2 cups shredded carrot (roughly 3 large carrots)</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">3/4 cup uncooked quinoa</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/2 cup shredded cheese (cheddar or pepper jack), divided</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4 large red or orange bell peppers, cut in half lengthwise with the ribs removed</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1. Heat the olive oil in a large saucepan over medium heat. Throw in the onion and celery, and cook, stirring occasionally, for about 5 minutes or until just tender. Add the garlic salt and cumin, and saute for another minute or so to let those flavors start to blend. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2. Throw in the spinach (as much as you can fit in the pot at a time) and stir it until the spinach wilts. When there's room again, throw in the rest of the spinach. <i>If you're using frozen spinach, no need to wait and stir. Just move right on ahead. </i> Stir in the tomatoes <i>(which you remembered to drain, right? And you remembered to reserve the liquid, right?)</i>. Cook and stir until almost all of the liquid has evaporated. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">3. Add the beans, carrot, quinoa, and water. Cover, and reduce the heat to medium-low. Simmer for about 20 minutes, or until the quinoa is tender. Stir in 1/4 cup of the cheese.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4. Preheat your oven to 350 degrees F. Remember that reserved tomato liquid? Pour it into a baking dish (a 9x13 pan works great). Place the peppers in the dish cut sides up, so they're like little pepper boats amongst the tomato liquid. Fill each pepper with about 3/4 cup quinoa mixture. Cover the pan with aluminum foil and bake for an hour. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">5. Uncover the dish, sprinkle on the remaining 1/4 cup cheese, and continue baking (uncovered) for 10-15 minutes. When the cheese is just starting to brown, remove the peppers from the oven and let them sit for about five minutes while you gather the family around and say prayers.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">6. Enjoy your vegetable goodness...because it won't even seem like you're eating vegetables. It will just be plain old goodness.</span></div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-4104088734652413482012-10-18T21:01:00.001-06:002012-10-18T21:01:52.397-06:00Nutty for Oats Cookies<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">First of all, I must apologize for completely and entirely neglecting the blog. The keyboard on my computer is broken, and I've just been lazy and haven't bothered to use someone else's computer to write a post. And so, to make it up to you, my lovely readers, I present my new favorite cookie--perhaps one of the best cookies I've ever made. The weather's cooling down, and that just makes me want to bake cookies--chocolate chip cookies, peanut butter cookies, oatmeal cookies... And this year I found this cookie recipe that is basically a combination of all three. And, even though it doesn't call for any flour, it tastes amazing. Are you ready?</span></span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8uy6zfHIwwdmLKodagfSBNrmZKBLeBFCgFICfcHkIkIJ9rCqzV-gaTe5FA9iXtw62SLeIBYNAh_b8IV1QxhGSvy-PIULVFj52yU-eICZgnvtT-PpcV79xLCFX25G-DPEH54jBNZ63mc/s1600/Nutty+for+Oats+Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8uy6zfHIwwdmLKodagfSBNrmZKBLeBFCgFICfcHkIkIJ9rCqzV-gaTe5FA9iXtw62SLeIBYNAh_b8IV1QxhGSvy-PIULVFj52yU-eICZgnvtT-PpcV79xLCFX25G-DPEH54jBNZ63mc/s1600/Nutty+for+Oats+Cookies.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; text-align: start;"><a href="http://www.adashofsass.com/2009/02/10/whole-wheat-oatmeal-chocolate-chip-cookies/" target="_blank"><span style="font-family: inherit; font-size: xx-small;">Image Source</span></a></span></td></tr>
</tbody></table>
<div style="background-color: white; color: #222222;">
<b><u><span style="font-family: inherit;">Nutty for Oats Cookies</span></u></b></div>
<div style="background-color: white; color: #222222;">
<i><span style="font-family: inherit;">(from the King Arthur Flour Whole Grain Baking cookbook, of course)</span></i></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2/3 cup smooth peanut butter</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4 Tbsp (1/2 stick) unsalted butter</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">3/4 cup packed brown sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 tsp vanilla</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/2 tsp salt</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1/4 tsp baking soda</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 eggs</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 cup old-fashioned rolled oats, ground for 30 seconds in a food processor, grinder, or blender <i>(You basically want it to be like a coarse flour-ish consistency.)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 1/2 cups old-fashioned rolled oats</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 cups chocolate chips</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1. Preheat Oven to 350 degrees F and lightly grease 2 baking sheets or line them with parchment or waxed paper.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2. In a medium mixing bowl, cream together peanut butter, butter, sugar, vanilla, salt, and baking soda. Beat in eggs, scraping the bowl, then add the ground oats, the rest of the oats, and the chocolate chips. Mix until combined, then drop the dough by tablespoonfuls onto the prepared baking sheets. <i>By the way, did you know that when a cookie recipe calls for teaspoons or tablespoons to be dropped onto the sheet, they aren't really teaspoons and tablespoons like we normally use? It actually refers to the spoons we use when eating at the table. Technically a "teaspoonful" of dough equals about 3/4 of a tablespoon, and a "tablespoonful" is about 4 teaspoons. So now you know.</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">3. Bake the cookies for 11-13 minutes, or until they're barely set and barely browning on the edges. <i>Don't forget to rotate the pans halfway through (switching top and bottom pans and rotating them around so the front is at the back) so they cook nice and evenly. </i>Remove the pans from the oven and let the cookies cool completely on the pan. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4. Grab a glass or milk or some hot cocoa and enjoy your delicious cookies. But try not to eat the rest for breakfast the next day or your toddler will spend the whole day crying because he wants more cookies. You</span> <span style="font-family: inherit;">m</span>i<span style="font-family: inherit;">ght cry too when you run out of these. They're that good.</span></div>
Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-12356188463606623162012-08-23T11:00:00.000-06:002012-08-23T11:54:35.448-06:00Almost Panda Express Orange ChickenI was shopping at Costco last month and feeling a bit stressed and also tired of always telling myself no when I want to buy things (probably not a good combination), when I ran across something amazing--<a href="http://www.pandaexpress.com/Menu/Category/chicken-entrees#!/orange-chicken" target="_blank">Panda Express Orange Chicken</a> Sauce! And it was only like $5 for a huge bottle. I couldn't resist. I bought it. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xsDO2kofcwwTL0K_JvIQf8vXSherYQ6jbEjqGJcY7p-US-SKMjga8QJJjlgTNPk__e7whv-X-yAmOz5DH2h5uAT5P-8sfnrrVI9lZDtfcpgwkNGrgS5PMlkGDNdQWfOys96as7pGtUQ/s1600/Panda+Express+Orange+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xsDO2kofcwwTL0K_JvIQf8vXSherYQ6jbEjqGJcY7p-US-SKMjga8QJJjlgTNPk__e7whv-X-yAmOz5DH2h5uAT5P-8sfnrrVI9lZDtfcpgwkNGrgS5PMlkGDNdQWfOys96as7pGtUQ/s320/Panda+Express+Orange+Sauce.jpg" width="186" /></a></div>
<br />
After looking at several recipes online, here's what I tried out and found to be super tasty and probably as close to the real thing as I'm going to get here at home. Knock-off Panda goodness!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6Y9Xe-c7FrAaobnW8PaU_VjtNY0LZ2mpLUtG4x33pUt4rmAT75_OX9y7Vzxk_zCAaYXDCupEXGvc7O73W1sz8mjZoQpcJ-A7OZl_GnRUy0n646TJZVGUjjmdFxcYxbak4SnXS-0-UkI/s1600/Orange+Chicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6Y9Xe-c7FrAaobnW8PaU_VjtNY0LZ2mpLUtG4x33pUt4rmAT75_OX9y7Vzxk_zCAaYXDCupEXGvc7O73W1sz8mjZoQpcJ-A7OZl_GnRUy0n646TJZVGUjjmdFxcYxbak4SnXS-0-UkI/s640/Orange+Chicken.png" width="640" /></a></div>
<b><u>Almost Panda Express Orange Chicken</u></b><br />
<br />
2 boneless, skinless chicken breasts, cubed<br />
3/4 cup flour<br />
1/4 cup cornstarch<br />
1 egg, beaten (optional)<br />
1/4 cup oil for frying (although, I suppose it could be baked instead...)<br />
<a href="http://www.amazon.com/Panda-Express-Orange-Sauce-bottle/dp/B002YJYERA/ref=sr_1_1?ie=UTF8&qid=1345584650&sr=8-1&keywords=panda+express+orange+sauce" target="_blank"><b>Panda Express Orange Sauce</b></a><br />
<br />
1. Start preheating a large skillet <i>(or, ideally, a wok)</i> over medium-high heat.<br />
2. In a shallow dish or large ziploc/bread/plastic bag, combine the flour and cornstarch. Dip or shake the chicken in the flour until it is evenly coated. Shake off the excess flour. <i>If you want to be healthy and be finished with the breading, skip to the next step now. For the rest of us, beat the egg in a shallow dish. Dip in the floured chicken in the egg and then back into the flour mixture again. Double breading equals double deliciousness! </i><br />
3. Pour enough oil into the pan to cover the bottom, then throw in the chicken. <i>Don't overcrowd the pan or the chicken will start to steam itself, rather than stir-fry, which will make the breading soggy. If you have too much chicken to fit in at once, do it in shifts and keep the cooked chicken warm <a href="http://foodisablessing.blogspot.com/2012/08/tip-tuesday-12-soggy-breading-use.html" target="_blank"><b>on a cooling rack in a warm oven</b></a>. Also, if you're using a stainless steel pan, give it a minute to cook before you try to stir it all around. If you flip them too early, the breading could stick to the pan, rather than the chicken. </i>Once the chicken is cooked through, pour on as much orange chicken sauce as you'd like and toss to evenly coat it. <br />
4. Serve it immediately over cooked white rice and break out the chop sticks. Panda at home!<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2Falmost-panda-express-orange-chicken.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-_L7BtL5LXvk%2FUDP-4a_PGqI%2FAAAAAAAAARQ%2F4l9pkl3UKSQ%2Fs640%2FOrange%2BChicken.png&description=Food%20is%20a%20Blessing%3A%20Almost%20Panda%20Express%20Orange%20Chicken"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-9311061894554277612012-08-21T12:00:00.000-06:002012-08-21T12:00:06.700-06:00Tip Tuesday #12 {Soggy Breading? Use a Cooling Rack in the Oven}Sometimes when you fry breaded chicken, do you find that there's not room enough in the pan for all the chicken at once? Then do you set the cooked chicken on a plate while you fry the rest, only to find that the chicken on the bottom of the pile is soggy and cold by the time you actually sit down to eat? <br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsGMdIviGFEC02cCQiZumwq5ovrFSwczheVZ7O9ejg-XNzh4TthhGzxEbvIut-U8_mWtrpYf30lxoGdGPbbjvu36yKrby5YENcyUlDkhqn7SmALQmp-KJUuEVC7MQuvC_4Q_i9Lq7LHs/s1600/Chicken+on+Cooling+Rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsGMdIviGFEC02cCQiZumwq5ovrFSwczheVZ7O9ejg-XNzh4TthhGzxEbvIut-U8_mWtrpYf30lxoGdGPbbjvu36yKrby5YENcyUlDkhqn7SmALQmp-KJUuEVC7MQuvC_4Q_i9Lq7LHs/s1600/Chicken+on+Cooling+Rack.jpg" /></a></div>
<div>
<br /></div>
<div>
Worry no more, my friends. Just set your oven to the warm setting, and place a baking sheet with cooling rack on it inside the oven. When you place the breaded chicken on the cooling rack, it leaves room for the warm air to circulate underneath, keeping your breading crisp and your chicken warm. </div>
<div>
<br /></div>
<div>
And if your breaded chicken is being baked in the first place, rather than fried, you can bake it on the cooling rack to begin with. That way the whole thing will get crispy and delicious. Easy peasy. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<div>
<br /></div>
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2Ftip-tuesday-12-soggy-breading-use.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-th8FXE-jG0g%2FUClGn2QE7PI%2FAAAAAAAAAQg%2FsqPaKPGJV4k%2Fs1600%2FChicken%2Bon%2BCooling%2BRack.jpg&description=Tip%20Tuesday%20%2312%20%7BSoggy%20Breading%3F%20Use%20a%20Cooling%20Rack%20in%20the%20Oven%7D"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-12088051689845514072012-08-14T11:33:00.000-06:002012-08-14T11:33:10.071-06:00Tip Tuesday #11 {Measure Out Honey & Oil Together}Ever measure out honey for a recipe and then spend five minutes trying to scrape it all out and get every last morsel of honey goodness? Did you know that if you measure out your honey and oil in the same measuring cup at the same time that the honey will slide right out with the oil? Just pour in the oil, then pour in the honey on top of it. The honey will sink to the bottom but will not stick to the measuring cup because the oil was there first.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR5naPJjbgF6muTqTCWr-iKqjPpGT6Zk0tzDXOorYMEicsTWOHBoQXCbcGA411uHbbMtWTcySsiLQJ4-507ueXK3uvEkIacZZpyqX8Qm7SgVj0O5fszQG5iYi2BfkDBunfLniGAF-uyA/s1600/Honey+and+Oil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR5naPJjbgF6muTqTCWr-iKqjPpGT6Zk0tzDXOorYMEicsTWOHBoQXCbcGA411uHbbMtWTcySsiLQJ4-507ueXK3uvEkIacZZpyqX8Qm7SgVj0O5fszQG5iYi2BfkDBunfLniGAF-uyA/s400/Honey+and+Oil.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://victoriagourmet.com/blog/2012/07/31/gluten-free-granola/" target="_blank">Image Source</a></td></tr>
</tbody></table>
This is amazing. My sister-in-law and I made honey whole wheat bread together last week, and I was astounded that this actually worked. I think my jaw may have actually dropped open. This is definitely one to remember, folks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2Ftip-tuesday-11-measure-out-honey-oil-in.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VYKRCoHUzPQ%2FUClD1aZU5WI%2FAAAAAAAAAQM%2FC2nFtLGnBkE%2Fs400%2FHoney%2Band%2BOil.jpg&description=Tip%20Tuesday%20%2311%20%7BMeasure%20Out%20Honey%20%26%20Oil%20Together%7D"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-11668901150959059432012-08-13T12:51:00.000-06:002012-08-13T12:51:11.740-06:00100% Whole Wheat BreadThis recipe comes to you only slightly altered from the one in <i><u>King Arthur Flour Whole Grain Baking</u></i>. I seriously love that cookbook. This recipe has made me feel like a I've made it as a homemaker. Not only is it homemade, but it's 100% whole wheat! And I actually like it, which is saying something, since I normally don't care for wheat. The orange juice counteracts the bitter wheat taste you can get sometimes. I make this bread a lot, and I don't want to constantly have orange juice in my fridge just in case, so I make up a batch then freeze it in 1Tbsp amounts in an ice cube tray. Then I put the orange juice ice cubes in a freezer bag and thaw two of them out when I want to make this recipe. This loaf works best in a pan that's 8.5"x4.5". You can make it in a 9x5, but it will make a very wide, short loaf. All of the tips from my <a href="http://foodisablessing.blogspot.com/2012/04/white-bread-101.html" target="_blank"><b>White Bread 101 tutorial</b></a> apply to this recipe as well. Alright, on to the recipe!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzmJaciyY0uLuESmeguna32zV1HGR-iZfahEq23D008LYaji31waXLBFxhp4W4Yooq2m0U6blcY201VcqiVuSsSTiTaJfOLDpy77THWrJaptSlsZlDtfabVRXenmFPUKEUiRt0AbXO_A/s1600/Whole+Wheat+Bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzmJaciyY0uLuESmeguna32zV1HGR-iZfahEq23D008LYaji31waXLBFxhp4W4Yooq2m0U6blcY201VcqiVuSsSTiTaJfOLDpy77THWrJaptSlsZlDtfabVRXenmFPUKEUiRt0AbXO_A/s1600/Whole+Wheat+Bread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.myrecipes.com/recipe/whole-wheat-walnut-bread-10000000223806/" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b><u>100% Whole Wheat Bread</u></b><br />
<br />
3 cups (12 ounces) whole wheat flour <i>(I personally use white wheat for a more subtle"wheat" taste)</i><br />
3 Tbsp sugar<br />
Heaping 1/2 cup (1-1/4 ounces) dried potato flakes<br />
1/2 cup nonfat dry milk<br />
1 Tbsp vital wheat gluten <i>(optional, but I think it helps)</i><br />
1-1/4 tsp salt<br />
2-1/2 tsp instant yeast <i>(you can use active dry yeast, but you'll have to proof it in the water first)</i><br />
1 cup lukewarm water<br />
2 Tbsp orange juice, room temperature or lukewarm<br />
4 Tbsp unsalted butter, at room temperature and cut into several pieces<br />
<br />
1. Combine all of the dry ingredients in a large mixing bowl, and stir until combined. Add the water, orange juice, and butter, then knead it all together until you have a soft, smooth dough. <i>It probably won't be as elastic as white bread dough, and that's okay.</i> Cover it, and allow it to rise until nearly doubled in bulk 1-2 hours. <i> For tips on getting your dough to rise, see <a href="http://foodisablessing.blogspot.com/2012/04/white-bread-101.html" target="_blank"><b>White Bread 101</b></a>.</i><br />
2. Lightly grease an 8.5x4.5 loaf pan. Gently deflate <i>(don't punch!)</i> the dough and shape it into an 8-inch log. Place the dough in the prepared pan, and let it rise until it's an inch and a half above the pan. Meanwhile, preheat your oven to 350 degrees F.<br />
3. Bake uncovered for a total of 35 minutes, tenting the loaf with aluminum foil after about the first 15 minutes. When it's golden brown, remove it from the oven. After a minute or two, loosen the bread from the sides of the pan (if needed) and turn it out onto a cooling rack. Brush it with melted butter if you want to keep the crust nice and soft. Cool the bread for at least 30 minutes before slicing it. <br />
4. Savor the smell of freshly baked bread, and cut yourself a slice. Mmm...<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2F100-whole-wheat-bread.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-2hDSdRLrYRE%2FUClLhC6NzWI%2FAAAAAAAAAQ0%2FlolCKLde5Mo%2Fs1600%2FWhole%2BWheat%2BBread.jpg&description=Food%20is%20a%20Blessing%3A%20100%25%20Whole%20Wheat%20Bread"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com1tag:blogger.com,1999:blog-5884512815428193519.post-37697418182606643832012-08-07T12:30:00.000-06:002012-08-07T12:30:00.555-06:00Tip Tuesday #10 {Too Much Salt? Add a Potato}Did you know that if you add too much salt to something you can just add a whole uncooked potato? The potato will absorb excess salt without adding a weird flavor. When you're ready to serve it, just remove the potato and go. This works particularly well with soups. Cool, huh?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1Kahxwf05-fmV40223Ui5dLCjPjHcE9XVPW9TMBZS-pZKYchsnTUI0c6TMyZx4FqZQxOEIEpEyI30NulXjKyOysXCnn2xXjo-SJY7enHRzxlu8RXCDMIg4krA0HhUdVitZcT5149N8/s1600/Salt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1Kahxwf05-fmV40223Ui5dLCjPjHcE9XVPW9TMBZS-pZKYchsnTUI0c6TMyZx4FqZQxOEIEpEyI30NulXjKyOysXCnn2xXjo-SJY7enHRzxlu8RXCDMIg4krA0HhUdVitZcT5149N8/s1600/Salt.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.yumsugar.com/How-Fix-Dish-Too-Much-Salt-23465105?ref=24050008" target="_blank">Image Source</a></td></tr>
</tbody></table>
But for other things that aren't as easy to add a potato to, say cookie dough or something, you can actually slice a raw potato very thinly and lay the slices over/among the cookie dough and let it sit for 15 minutes or so. It may not get all the extra salt, but it should pick up some of it. Discard your salty potato slices and bake those cookies. Super cool. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2Ftip-tuesday-10-too-much-salt-add-potato.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-2l6jGIAyoA0%2FUCBH9lvQFFI%2FAAAAAAAAAP4%2FcIiGUYUjYnQ%2Fs1600%2FSalt.jpg&description=Tip%20Tuesday%20%2310%20%7BToo%20Much%20Salt%3F%20Add%20a%20Potato%7D"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com1tag:blogger.com,1999:blog-5884512815428193519.post-7671012317712460712012-08-06T16:28:00.004-06:002012-08-06T16:30:17.551-06:00Asian Cabbage SaladThanks to my wonderful friend Shawna for this recipe! I love it. It's super easy and definitely adds variety to my recipe box. It works well as a meal unto itself or as a side dish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkonVW25QT75iqff71ECCN_0Lzi5e0g6fMsktRru8YuZA-ZLvhAYdtiMNCpb8BtJUmrY7Sa4oitDZv3hP1-TBQJcnQ4e2bYwzewxjJoz8Ehti_9wgfTytGoWXv4eFUfv6mtOYatoIGGWA/s1600/Asian+Cabbage+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkonVW25QT75iqff71ECCN_0Lzi5e0g6fMsktRru8YuZA-ZLvhAYdtiMNCpb8BtJUmrY7Sa4oitDZv3hP1-TBQJcnQ4e2bYwzewxjJoz8Ehti_9wgfTytGoWXv4eFUfv6mtOYatoIGGWA/s1600/Asian+Cabbage+Salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.kalynskitchen.com/2007/11/asian-cabbage-salad-recipe-with-sesame.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b><u>Asian Cabbage Salad</u></b><br />
<br />
1/2 head cabbage or bok choy<br />
1-2 boneless, skinless chicken breasts, cooked however you want and chopped<br />
1 package ramen noodles <i>(just throw out the seasoning or save it for something else)</i><br />
2 Tbsp slivered almonds <i>(or maybe even cashews or peanuts)</i><br />
2 Tbsp sesame seeds<br />
1/2 cup oil<br />
3 Tbsp vinegar <i>(I hear that raspberry vinegar is the best, but regular works too--just not apple cider vinegar)</i><br />
2 Tbsp sugar<br />
1 tsp salt<br />
1/2 tsp pepper<br />
<br />
1. Chop or slice up the cabbage into nice, bite-sized salad pieces. Put them in a large serving bowl. Add the chopped chicken. <br />
3. Crunch up the ramen noodles into small pieces <i>(I just punch the sealed package a few times, then open it up)</i>. Spread the noodles, slivered almonds, and sesame seeds evenly on a baking sheet. Broil them until they're just lightly toasted. <i>Watch it here--I'm talking toast them for maybe a minute. They brown quickly.</i> Toss them into the salad<br />
4. In a small bowl or blender bottle, combine the oil, vinegar, sugar, salt, and pepper to make the dressing. Drizzle it over the salad, and serve. <br />
5. Crunchy deliciousness.<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F08%2Fasian-cabbage-salad.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-nyGXRhRCrB0%2FUCBEskJwUxI%2FAAAAAAAAAPk%2FWdyijHE1GOc%2Fs1600%2FAsian%2BCabbage%2BSalad.jpg&description=Food%20is%20a%20Blessing%3A%20Asian%20Cabbage%20Salad"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-21496216848655743762012-07-25T11:33:00.002-06:002012-07-25T11:34:39.346-06:00Strawberry Lime Ice PopsIt's summer. It's hot. And don't we all love strawberries and lime? I'm telling you, these ice pops are the way to go. Strawberry. Lime. Ice pop. Yum! Have I convinced you yet?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYEHwSnLvm96mlkhJC0Sp941tKlwu8vYTlK5_eWbLDqYLjnwzMPx1Z4q5Jf-jlpwJnoJ0MXpVV6MxTQ3t6T5ARHtsVNewDMQsaaEw90ZCImTqm7JXLAmWSTf43vS9xATEQBsW5WXRI4o/s1600/Strawberry+Lime+Ice+Pops.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYEHwSnLvm96mlkhJC0Sp941tKlwu8vYTlK5_eWbLDqYLjnwzMPx1Z4q5Jf-jlpwJnoJ0MXpVV6MxTQ3t6T5ARHtsVNewDMQsaaEw90ZCImTqm7JXLAmWSTf43vS9xATEQBsW5WXRI4o/s1600/Strawberry+Lime+Ice+Pops.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image thanks to Blendtec</td></tr>
</tbody></table>
<b style="background-color: white;"><u>Strawberry Lime Ice Pops</u></b><br />
<i>(from Blendtec)</i><br />
<i><br /></i><br />
1 lb fresh strawberries, potentially hulled and sliced, depending on the strength of your blender<br />
2-3 Tbsp lime juice<br />
1/4 cup water<br />
1/3 cup sugar<br />
<br />
1. Put all ingredients in a blender, and blend until smooth.<br />
2. Freeze them! You can use a popsicle mold, tiny little dixie cups, ice cube trays...whatever floats your boat.<br />
3. Eat them! It's summertime.<br />
<br />
<a class="pin-it-button" count-layout="horizont<script type=" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Fstrawberry-lime-ice-pops.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-j0OLqQRtbmg%2FUBAtKojHmpI%2FAAAAAAAAAPU%2Fu2THybDA5n8%2Fs1600%2FStrawberry%2BLime%2BIce%2BPops.jpg&description=Food%20is%20a%20Blessing%3A%20Strawberry%20Lime%20Ice%20Pops" javascript"="" src="//assets.pinterest.com/js/pinit.js" text=""><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-73998935159450577902012-07-20T22:22:00.001-06:002012-07-20T22:24:15.616-06:00Poppy Seed Chicken and RiceI have some amazing ladies (aka visiting teachers) that like to come visit me every so often and share a <a href="http://www.lds.org/liahona/series/visiting-teaching-message?lang=eng" target="_blank">spiritual message</a> with me. And last month they brought me this amazing dinner. I took a bite and said to my husband, "I need to ask them for the recipe!" If you know someone who has recently been sick, bring them this dish, and they will be happy and love you.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujZi4lAJ87obR13fexNm8mGuAmtG5CqBGMkck2hxYkydCCEjcaZJpVBl_SZN7UwaWtOUZtUZZTuOeL9-hN6XM1wx5iRN_qu10M0MKrqK4X5Wr6_F7PViUlo6GPE0Lhp4rgm0ogpTBiJk/s1600/Poppy+Seed+Chicken+and+Rice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujZi4lAJ87obR13fexNm8mGuAmtG5CqBGMkck2hxYkydCCEjcaZJpVBl_SZN7UwaWtOUZtUZZTuOeL9-hN6XM1wx5iRN_qu10M0MKrqK4X5Wr6_F7PViUlo6GPE0Lhp4rgm0ogpTBiJk/s400/Poppy+Seed+Chicken+and+Rice.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.thelifeofawife.com/2011/03/poppy-seed-chicken.html" target="_blank">Image Source</a></td></tr>
</tbody></table>
<b style="background-color: white;"><u>Poppy Seed Chicken and Rice</u></b><br />
<b><br /></b><br />
2-4 cups cooked rice <i>(depending on the size of pan you want to use/whatever you have on hand)</i><br />
2-4 cups cooked, chopped chicken<br />
1 large or 2 small cans of cream of chicken soup<br />
2 cups sour cream<br />
1/2 cup butter<br />
1 sleeve of Ritz crackers, crushed <i>(I'd put them in a ziploc and go at it with a rolling pin)</i><br />
2 Tbsp poppy seeds<br />
<br />
1. Preheat your oven to 350 degrees F.<br />
2. Spread rice evenly on the bottom of a 2-3 quart casserole dish. Top with chopped chicken. C<span style="background-color: white;">ombine cream of chicken soup and sour cream. Spread over rice and chicken.</span><br />
3. In a separate bowl or saucepan, melt the butter, then stir in the crushed Ritz and the poppy seeds. Top casserole with the poppy seed mixture. Bake for 30-45 minutes or until it's nice and bubbly.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
4. Voila! Comfort food.<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Fpoppy-seed-chicken-and-rice.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-tOkMcEjLfkA%2FUAouSaoATgI%2FAAAAAAAAAPI%2FRPgoFhFipUI%2Fs400%2FPoppy%2BSeed%2BChicken%2Band%2BRice.JPG&description=Food%20is%20a%20Blessing%3A%20Poppy%20Seed%20Chicken%20and%20Rice"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com2tag:blogger.com,1999:blog-5884512815428193519.post-87373880528710319002012-07-17T21:23:00.001-06:002012-07-17T21:24:44.068-06:00Tip Tuesday #9 {Eggs: Scramble Fast, Cook Slowly}There is an awesome web site out there called <a href="http://artofmanliness.com/">The Art of Manliness</a>. Just check it out and you'll see what I mean. It's a site dedicated to everything manly and how to be an honorable, resourceful, boy-scout-values kind of a man--you know, a real man. And there's one post about how to make amazing scrambled eggs. My husband and I tried out the low and slow method, and they truly were amazing. <br />
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRc_DymuQINBhq-GL38EsFYuKCUNPzEFQ9a3RgNQ_MeBEsfTzBE_I1GenQlyBhiXyQbzjtrKvDRFFNT0z4E7bD4dOndkoO5JRC44m3_oo-5MtujS11LuUY6ZG55NpxJ49y9dE1deHDpE/s1600/Scrambled+Eggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRc_DymuQINBhq-GL38EsFYuKCUNPzEFQ9a3RgNQ_MeBEsfTzBE_I1GenQlyBhiXyQbzjtrKvDRFFNT0z4E7bD4dOndkoO5JRC44m3_oo-5MtujS11LuUY6ZG55NpxJ49y9dE1deHDpE/s400/Scrambled+Eggs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://artofmanliness.com/2011/10/25/breakfast-basics-how-to-make-better-eggs/" target="_blank">Image thanks to Art of Manliness</a></td></tr>
</tbody></table>
<div>
<span style="background-color: white;">This method takes what seems like forever. Be ye warned. BUT...if you really want to make your breakfast special, it's worth the effort every once in a while. You can refer to the </span><a href="http://artofmanliness.com/2011/10/25/breakfast-basics-how-to-make-better-eggs/" style="background-color: white;">original post</a><span style="background-color: white;"> for more details, but here are the two main takeaways:</span></div>
<div>
<br /></div>
<div>
1. <b>Whip 'em. Whip 'em good.</b> Whip them with a whisk or a mixer until they're nice and frothy on top. A few bubbles isn't going to cut it. You shouldn't be able to tell a difference between the yolks and the whites because they should all be evenly mixed.</div>
<div>
<br /></div>
<div>
2. <b>Cook them slowly over LOW heat</b>. Low as in, like almost as low as your stove goes. Okay, okay, if they are truly taking forever to cook, you can turn up the heat a teensy bit. But seriously, the more slowly you cook them, the more they will retain all that fluffy air that you whipped in, resulting in gloriously fluffy scrambled eggs.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<div>
<br /></div>
<div>
One more thing...my inner nerd requires me to apologize for the title of this post. I am well aware that it should be "Scramble Quickly" instead of "Scramble Fast," but seriously, quickly just doesn't feel quick enough! Okay, I digress. </div>
<div>
<br /></div>
<div>
Happy cooking!<br />
<br /></div>
</div>
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Ftip-tuesday-9-eggs-scramble-fast-cook.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-uomqCzI8XCM%2FUAYr5XYITFI%2FAAAAAAAAAO8%2Fbc-DIY7mk2A%2Fs400%2FScrambled%2BEggs.jpg&description=Tip%20Tuesday%20%239%20%7BEggs%3A%20Scramble%20Fast%2C%20Cook%20Slowly%7D"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-45424701841237239412012-07-12T21:07:00.000-06:002012-07-12T21:09:10.667-06:00Fresh Strawberry SyrupWe have found it! This strawberry syrup is delicious and healthy and takes approximately two minutes to make. Imagine strawberry deliciousness on french toast, crepes, ice cream, cheesecake, shortcake, or even mixed into lemonade to make it strawberry lemonade! The possibilities are nearly endless...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9e99qAXUi4CJHW-KGvEhEke0NRiZRDrI_Nd2M4JvkXDRTlVTU_6mXBccA9BXbssqxAxmsiq3DBedF19SMoNgzm1jBiiZ_JlnwGkM9hDxpfuwiE9ueule6vZYMO5kGlgNlVBZ3J7i9l4/s1600/Fresh+Strawberry+Sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9e99qAXUi4CJHW-KGvEhEke0NRiZRDrI_Nd2M4JvkXDRTlVTU_6mXBccA9BXbssqxAxmsiq3DBedF19SMoNgzm1jBiiZ_JlnwGkM9hDxpfuwiE9ueule6vZYMO5kGlgNlVBZ3J7i9l4/s320/Fresh+Strawberry+Sauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.nindomom.com/2011/01/23/how-to-make-strawberry-sauce-homemade-recipe/">Image Source</a></td></tr>
</tbody></table>
<b style="background-color: white;"><u>Fresh Strawberry Syrup</u></b><br />
<i>(adapted from the Blendtec recipe book)</i><br />
<br />
2 cups fresh strawberries, hulled and quartered<br />
3 Tbsp honey<br />
1 tsp lemon juice<br />
<br />
1. Combine all ingredients in a blender, and blend until smooth.<br />
2. That's it. Enjoy!<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Ffresh-strawberry-syrup.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-M1VOrtw76xg%2FT_-Qku-qs6I%2FAAAAAAAAAOw%2FSSvb265a3gc%2Fs320%2FFresh%2BStrawberry%2BSauce.jpg&description=Food%20is%20a%20Blessing%3A%20Fresh%20Strawberry%20Syrup"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-42396028500090757102012-07-10T08:10:00.002-06:002012-07-13T10:33:19.301-06:00Tip Tuesday #8 {Microwave Your Corn, Husk & All}This week's tip is brought to you by my fabulous mother-in-law, who has been staying with me and taking care of my son while I recover from surgery. She is amazing. And she also knows how to make amazing corn on the cob--without all the fuss of husking it, getting all the silk out, boiling a pot of water, and timing everything just right. How? The microwave!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhv5yfnXWGMNFUu6RsZJFlPOLzNNSP7-tv5wfwWzGi3hS-1dU-qt6n5qAdvuguHOLQswfodm6elm1vJIgzvfmN6ktBCI71VCOTowKXSZWlOQLwhLZVTCXlj2ZWe75PUaPyPWwci_8fRM/s1600/Corn+on+the+Cob.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhv5yfnXWGMNFUu6RsZJFlPOLzNNSP7-tv5wfwWzGi3hS-1dU-qt6n5qAdvuguHOLQswfodm6elm1vJIgzvfmN6ktBCI71VCOTowKXSZWlOQLwhLZVTCXlj2ZWe75PUaPyPWwci_8fRM/s400/Corn+on+the+Cob.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image thanks to <a href="http://www.melskitchencafe.com/2010/07/perfect-corn-on-the-cob.html">melskitchencafe.com</a></td></tr>
</tbody></table>
<span style="background-color: white;">1. Place a damp paper towel on a plate, and then put your corn on the cob on top (husk, silk, and all!). Microwave on high for 1-2 minutes per cob, turning them halfway through the cooking time.</span><br />
2. When the husks feel hot, take them out and wrap them in a towel or aluminum foil. Let them stand like that for about 5 minutes. <br />
3. Pull off the husks and silk (which is actually a lot easier to do when they're hot than when they're cold), and you're ready to go! <br />
4. Slather that corn on the cob with butter, salt, and pepper, and enjoy! That was easy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf1fsOF7Leom_X08rQgI5JO52I-b5F5UpMTwvyJqy3iZUChHX8FXFxX090POv7mj2E8GSD0v_hqW1SKoc8NvjmlmPFbPkY0so7pdcqFKAS875Rn2i5MmYjR_dWwVGHQjRlRvNn_EogZk/s1600/Tip+Tuesday+Logo+copy.png" /></a></div>
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Ftip-tuesday-8-microwave-your-corn-husk.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-v83MCMgEgxA%2FT_w3h0-36ZI%2FAAAAAAAAAOk%2F3Ep7G9-RzLk%2Fs400%2FCorn%2Bon%2Bthe%2BCob.jpg&description=Tip%20Tuesday%20%238%20%7BMicrowave%20Your%20Corn%2C%20Husk%20%26%20All%7D"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0tag:blogger.com,1999:blog-5884512815428193519.post-21803823116373420142012-07-09T17:33:00.001-06:002012-07-13T10:35:51.246-06:00Summer Tomato SandwichesI was never a tomato person growing up. I hated them and anything made with them (including ketchup, spaghetti sauce, tomato soup...). But somewhere along the road I discovered that I actually kind of like them--especially when they're in season. Today my husband got to come home from work for lunch. I told him I was making a tomato sandwich and asked if he wanted one too. He said that leftover lasagna was really calling to him. So I made myself a sandwich and went on with life. A few minutes later I noticed that he had cleaned off his lasagna and was eyeing my sandwich. I offered him a bite. He put it back on my plate, and before I could take two more bites, he said, "Are you going to finish that?" Um, yes. Yes, I was planning on finishing it, but since it was apparently so irresistable, I told him he could have it and made myself another sandwich. That is the power of a tomato sandwich. Okay, okay, this is not really a recipe. It's more of an idea for something delicious that makes you feel all summery when you eat it. But here you go. Enjoy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLUMfJHtod41LKxXBKwttSOlR5dGpRGX6_0gHgmDnayGtMK4vq6YtQEiQEeiyRzfWty2WBnjT6AwQStulbMh-b0V3DbpBqOOs96M3CPP4IvDggc3rUgClKgdhp2YV4R1qszG_go-7esI/s1600/Summer+Tomato+Sandwiches.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLUMfJHtod41LKxXBKwttSOlR5dGpRGX6_0gHgmDnayGtMK4vq6YtQEiQEeiyRzfWty2WBnjT6AwQStulbMh-b0V3DbpBqOOs96M3CPP4IvDggc3rUgClKgdhp2YV4R1qszG_go-7esI/s1600/Summer+Tomato+Sandwiches.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://pinchmysalt.com/bacon-tomato-and-blue-cheese-on-focaccia/">Image Source</a></td></tr>
</tbody></table>
<b style="background-color: white;"><u>Summer Tomato Sandwiches</u></b><br />
<i>(*Yields 2 sandwiches, so you have an extra handy in case someone wants a "bite" of yours. Just kidding, sweetie. I love you.)</i><br />
<i><br /></i><br />
4 slices hearty bread<br />
1 slicing tomato<br />
2 Tbsp mayo<br />
Salt and pepper to taste<br />
Spinach leaves<br />
<br />
1. Toast your bread and slice your tomato<br />
2. Spread each slice with mayo, then top one slice with tomato slices. <i>If you get a tomato big enough, you only need one thick juicy slice, which helps your sandwich stay together better.</i><br />
3. Sprinkle on some salt and pepper, then top it with spinach leaves. Finish it off with the second slice of bread.<br />
4. Hello tomato. Let's be friends.<br />
<br />
<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodisablessing.blogspot.com%2F2012%2F07%2Fsummer-tomato-sandwiches.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-VuKN1H1X7dw%2FT_tp5DEL6ZI%2FAAAAAAAAAOY%2FVhNz0GplvPw%2Fs1600%2FSummer%2BTomato%2BSandwiches.jpg&description=Food%20is%20a%20Blessing%3A%20Summer%20Tomato%20Sandwiches"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript">
</script>Emilyhttp://www.blogger.com/profile/01978646910802175422noreply@blogger.com0