tag:blogger.com,1999:blog-69366310278777371892024-03-13T18:20:09.173-07:00Meagneato's Food: Trial and ErrorMeagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-6936631027877737189.post-59906724551535596252010-01-29T07:48:00.000-08:002010-01-29T09:34:59.630-08:00Fast and Easy Black Bean Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95us9lYh5a_5UDHLV_hyphenhyphen3rSQN4eO9USSXKcXg20EuP0nNjtnD35tpjlFnGsMRqoOipm7hqx7DXsS9cTSz3dJ3J5Z5dlH6lmvf9PCUvi4HHzl7PlG2WCpSYujl8hm9L4jcNmoHprvcIMo/s1600-h/soup.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 238px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95us9lYh5a_5UDHLV_hyphenhyphen3rSQN4eO9USSXKcXg20EuP0nNjtnD35tpjlFnGsMRqoOipm7hqx7DXsS9cTSz3dJ3J5Z5dlH6lmvf9PCUvi4HHzl7PlG2WCpSYujl8hm9L4jcNmoHprvcIMo/s400/soup.png" alt="" id="BLOGGER_PHOTO_ID_5432196312588138546" border="0" /></a><br />I didn't take any pictures of soup last night, but got a couple requests for me to post what I made. Here goes nothing!<br /><br />Fast & Easy Black Bean Soup<br /><br />Ingredients:<br />2 slices bacon<br />1/2 onion<br />1 bell pepper (I used a few small snacking peppers from Costco)<br />3 - 4 cloves garlic<br />2 cans black beans<br />1/2 - 1 cup chicken broth<br />1/2 tsp. cumin<br />pinch of red pepper flakes<br />salt and pepper<br />tortillas (optional)<br /><br />Directions:<br /><ol><li>Chop bacon and fry up in a soup stockpot. While bacon is cooking, chop the onion, bell pepper, and garlic. When bacon is fairly crisp, add onion, bell pepper, and garlic. Sauté for a few minutes.<br /></li><li>While ingredients are sautéing, take one can of black beans, drain, and blitz with some chicken stock. I used a pyrex container and a hand blender, but you can use a food processor or blender for this. Pour into pot with the vegetables. </li><li>Open other can of beans and dump into pot. I didn't bother draining them, but you can if you like. If you like your soup thinner, add more chicken broth now.<br /></li><li>Add cumin, red pepper flakes and salt and pepper to taste. I actually went a little crazy here and added a splash of soy sauce, worcestershire sauce, and a teeny bit of dijon mustard. </li><li>While the soup heated up and simmered for a couple minutes, I heated up a couple tortillas in a little olive oil to make them slightly crispy for soup dipping.<br /></li><li>Enjoy! :)<br /></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-1788337881417454802009-12-06T16:44:00.001-08:002009-12-06T19:11:47.261-08:00Garden Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vAsQkXGgwX60nXjisGaSKABz8oGFSiVz1XrSjJ5hfXd8C9iKMgsUxQyVohlQYW-DyTcIVNhxi8boX1T_Fe8bahtL-2gjZqrenGCEDk1w3D45AvUuzd818uKk9vYUsDhpUTjJhC9V1v4/s1600-h/garden_pizza2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vAsQkXGgwX60nXjisGaSKABz8oGFSiVz1XrSjJ5hfXd8C9iKMgsUxQyVohlQYW-DyTcIVNhxi8boX1T_Fe8bahtL-2gjZqrenGCEDk1w3D45AvUuzd818uKk9vYUsDhpUTjJhC9V1v4/s400/garden_pizza2.jpg" alt="" id="BLOGGER_PHOTO_ID_5412326531776896786" border="0" /></a><br />My internet friend, Liz, sent me a recipe for Three-Cheese Garden Pizza that she got at a Pampered Chef Party. Frankly, I was a little skeptical because my family likes very few vegetables, and the thought of giving them a pizza with zucchini on it is pretty darn ridiculous. I made a barbecue cheddar pizza with ground turkey as a backup...just in case. This pizza was fantastic, though! Zoe loved it, and Ben said it was all right. Yay! This pizza is good enough that even if my family didn't like it, I would make it again just for myself.<br /><span style="font-weight: bold;"><br /></span>I used my own pizza dough recipe that I always use, instead of refrigerated pizza dough that the recipe calls for. I also did not prebake the crust, and I do not own anything Pampered Chef, so I made the recipe work for me. I used regular Italian seasoning and I sliced the onion and zucchini really thin with my mandoline. I love my <a href="http://www.amazon.com/Grips-1155700-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1260147916&sr=8-4">mandoline</a>! If you do not own one, I highly recommend it!<br /><br />Recipe can be found here: <a href="http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=9680">Three-Cheese Garden Pizza</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com4tag:blogger.com,1999:blog-6936631027877737189.post-84759682330798471182009-12-04T06:42:00.000-08:002009-12-06T16:36:19.992-08:00Chicken Cordon Bleu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNL7pJrE9qm37HMotz3R10y3E9_0iVg6piQNt_Jd-llq_GG1aIBAZ8AMm_VajWAAASe9nYe9HOw8tiwBM06z614GOXlZGB38o4sxJgCogQzTb45JMJH0CMY8J2Mbla9ybh3s0cIVT5rc/s1600-h/chicken_cordon_bleu.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNL7pJrE9qm37HMotz3R10y3E9_0iVg6piQNt_Jd-llq_GG1aIBAZ8AMm_VajWAAASe9nYe9HOw8tiwBM06z614GOXlZGB38o4sxJgCogQzTb45JMJH0CMY8J2Mbla9ybh3s0cIVT5rc/s400/chicken_cordon_bleu.JPG" alt="" id="BLOGGER_PHOTO_ID_5412286113746748946" border="0" /></a><br />When asking for requests, my friend Tina suggested Chicken Cordon Bleu, then changed her mind and asked for Thai Sticky Sweet Rice. I thought they both sounded good, so be expecting sticky sweet rice as soon as my mangoes are ripe!<br />This meal was amazingly good, but I didn't enjoy fumbling with rolling and toothpicking the chicken breasts. To make good chicken cordon bleu, you have to really encase the cheese and ham inside the chicken, otherwise the cheese just melts right out into the pan. This is easier to do if the chicken is hammered out pretty thin and even. Worst case though, if the cheese oozes out (several of mine did) then it just becomes part of the yummy sauce.<br />Next time I will try Chicken Cordon Bleu Balls (thanks Kimberly) made with ground turkey or chicken with cheese encased inside.<br />I served this meal with roasted garlic brussel sprouts, honeyed carrots, and some free bread that I received from the MHTeen meeting (!!).<br /><br />Recipe can be found here:<br /><a href="http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-II/Detail.aspx">Chicken Cordon Bleu II</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-68484216320661902402009-12-03T21:28:00.001-08:002009-12-06T16:38:12.482-08:00Sweet Potato Pancakes with Honey Pecan Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdjF-uTTunOYXJux0mmOauoRORmmG5Q18eIWrvQCEapwMEhrtT3_BnSeSp4GMKQfHagH6j46KhyphenhyphensC0YCDGPJp023Vp-w43Ds-9CFiuGDMaB22TTYAq73IcfL_5fNTljYPZb2Y8YChlbg/s1600-h/sweet_potato_pancakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdjF-uTTunOYXJux0mmOauoRORmmG5Q18eIWrvQCEapwMEhrtT3_BnSeSp4GMKQfHagH6j46KhyphenhyphensC0YCDGPJp023Vp-w43Ds-9CFiuGDMaB22TTYAq73IcfL_5fNTljYPZb2Y8YChlbg/s400/sweet_potato_pancakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5412287074171316162" border="0" /></a><br /><br />My friend Kelly told me about these sweet potato pancakes months ago, so I asked her for the recipe and promptly forgot about it. Several days ago I asked for meal suggestions on Facebook, and she reminded me of these. This recipe is from Boatwright's restaurant at Port Orleans-Riverside resort in Disney World. First off, these pancakes take FOREVER to cook! I had a hard time trying to find the right heat to cook these at so they didn't burn and fall apart when I tried to flip them (Kelly, you will have to tell me your secret, or make these with me someday). That said, these pancakes are SO INCREDIBLY DELICIOUS!!! I thought we would have a ton of leftovers since the recipe made so many...eh, there weren't. Hehe.<br />I served these with sausages I had on hand, and some apples I cooked in a little apple juice and cinnamon.<br />Recipe can be found here:<br /><a href="http://allears.net/din/rec_spp2.htm">Sweet Potato Pancakes with Honey Pecan Butter</a><br />*I did make one alteration by cooking my own sweet potato instead of using canned sweet potato that the recipe calls for, since the canned sweet potato I found had corn syrup in it. Ick.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-6659929074248906022009-11-02T17:39:00.000-08:002009-11-02T17:56:24.254-08:00Kabobs...Kinda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifqpBPD5gxGzlZegDVU5bu61_EHvT6B4-X-l5KwJ3zdbNuadi9rvMBxbPmosdNAimosDrqk-7wHAooqA605b4vwNZpX-aiCBs5rVpIAjMhY4oXuZ7un9LkGhe-uDkb9qOxCN_74ZgVnc/s1600-h/Kabobs.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifqpBPD5gxGzlZegDVU5bu61_EHvT6B4-X-l5KwJ3zdbNuadi9rvMBxbPmosdNAimosDrqk-7wHAooqA605b4vwNZpX-aiCBs5rVpIAjMhY4oXuZ7un9LkGhe-uDkb9qOxCN_74ZgVnc/s400/Kabobs.JPG" alt="" id="BLOGGER_PHOTO_ID_5399686508361666834" border="0" /></a><br />I had a pineapple in my house that needed to be consumed, so I thought I would grill some kabobs with turkey meatballs, pineapple, onions, and bell peppers. Turns out that turkey meatballs don't like to stay on skewers, so I ended up putting the meatballs on a baking sheet alongside the fruit and veggies, and broiled them. I made some rice and sauce to accompany the broiled food. Nothing turned out as great as I hoped, but it was edible, so I'll call that a win. :)<br /><br />I didn't use a recipe for the meatballs, I just threw a bunch of stuff into a bowl and hoped for the best. I wish I had added a bit more seasoning because they were a little bland. They consisted of ground turkey, egg, soy sauce, oats, and grill seasoning.<br /><br />I got the recipe for the sauce off of <a href="http://www.thekitchn.com/thekitchn/how-to-make-various-stirfry-sauces-097698">Apartment Therapy</a>. Check out the link for other stir-fry sauces. I probably won't make this sauce again, but I plan on trying out the others on the site.<br /><p style="font-style: italic;"><strong>Orange Pepper Sauce</strong> - spicy!</p> <p style="font-style: italic;"><em>Ingredients:</em><br />1 teaspoon freshly grated ginger<br />2 cloves garlic, chopped<br />1/2 teaspoon of <a href="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-sichuan-peppercorns-063041">sichuan peppercorns</a><br />2 tablespoons soy sauce<br />2/3 cup orange juice<br />2 tablespoons cornstarch<br />4 tablespoons water</p> <p style="font-style: italic;"><em>Preparation:</em><br />Stir fry the ginger, peppercorns, and garlic in 1 tablespoon of hot oil for a minute to release the flavors. Add the soy sauce and orange juice and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Combine the cornstarch and water and add to the sauce, stirring until the sauce is thick and bubbly.</p>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-26949564914897350922009-10-23T16:34:00.000-07:002009-10-23T17:15:20.995-07:00French Bread Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNgcxPdKS6LbThRWfOBM6P5lj2DmHMovihAQlRpfK5Lx15uppt_WnVPzMrpj59b9AzPUgEzXM7J29LEn5xOsc-iaulwpQ0L8_5PY-IWNdVRNWugKYzxdb7NzTHQ2TQYiqQob3_UYfDhE/s1600-h/frenchbreadpizza.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNgcxPdKS6LbThRWfOBM6P5lj2DmHMovihAQlRpfK5Lx15uppt_WnVPzMrpj59b9AzPUgEzXM7J29LEn5xOsc-iaulwpQ0L8_5PY-IWNdVRNWugKYzxdb7NzTHQ2TQYiqQob3_UYfDhE/s400/frenchbreadpizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5395953107084885458" border="0" /></a><br />This is what I came up tonight when I really, really didn't feel like cooking, but also didn't want to spend money on eating out. I had a half a loaf of french bread in my freezer, so I cut it in half, hallowed out much of the bread, and toasted it. I sauteed up a bunch of onions, peppers, mushrooms, garlic, a few jarred sliced jalapenos, and some sausage. I seasoned it with fennel, italian seasoning and salt and pepper. I added in some leftover crushed tomatoes, spread it into the french bread "boats", topped with mozzarella, then broiled in my toaster oven until cheese was browned. I thought there would be plenty of leftovers, but it's all gone now. Very good for such a last minute idea.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-51406961830791204772009-10-22T15:45:00.000-07:002009-10-22T16:10:20.105-07:00Eggs En Cocotte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUc4KpiFBztzqFafHUykBtfCQ1uLQJFGeZtAwxHpIYwX4N-rqfouJ-9fSVhPg36GcdfUqketrMXrLoP8Mppj0yWwOcOREWtJAQsRClq8ULJqH7g-O6kCkSuVXIhpwvycoOjLE91XcvGE/s1600-h/shirredeggs.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUc4KpiFBztzqFafHUykBtfCQ1uLQJFGeZtAwxHpIYwX4N-rqfouJ-9fSVhPg36GcdfUqketrMXrLoP8Mppj0yWwOcOREWtJAQsRClq8ULJqH7g-O6kCkSuVXIhpwvycoOjLE91XcvGE/s400/shirredeggs.JPG" alt="" id="BLOGGER_PHOTO_ID_5395559443877597298" border="0" /></a>I'm unhappy with the quality of my most of my pictures this week. Many nights I have had to take pictures with my flash on because it's been too dark or rainy out. But...the purpose of me posting so much this week is to just have the guts to put it out there, regardless of it it's perfect. I managed to take this picture outside yesterday morning, when it was drizzly out. Not bad. Drizzly reminds me of Seattle. Seattle makes me smile. :)<br />Anyways, this was a lovely, lovely breakfast. I had never cooked eggs this way nor created a <a href="http://www.thekitchn.com/thekitchn/tips-techniques/technique-how-to-make-and-use-a-bain-marie-070190">bain marie</a> in the oven! It was surprisingly simple, and the eggs came out soft and lovely for spreading on toast.<br />Recipe can be found here: <a href="http://www.thekitchn.com/thekitchn/easy/soft-and-pretty-eggs-en-cocotte-097493">Eggs En Cocotte</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-14754895890258784862009-10-21T17:07:00.000-07:002009-10-21T17:18:34.908-07:00Creamy Rosemary Penne with Chicken & Beets with Brussels Sprouts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrmk70P9v0Z8_yY1l9hIAPuQ9L3NvHPsDkPnLmpoZJYgjLWSvI5p7modigdzpC9CDhwtvDNIk6kohzYVIvL-57NMpq70yMWhTLBh6ah3uz6diakW2EH62qbqr3Ol7woX46TNGYU77ir8/s1600-h/BeetsSproutsAndPenne.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrmk70P9v0Z8_yY1l9hIAPuQ9L3NvHPsDkPnLmpoZJYgjLWSvI5p7modigdzpC9CDhwtvDNIk6kohzYVIvL-57NMpq70yMWhTLBh6ah3uz6diakW2EH62qbqr3Ol7woX46TNGYU77ir8/s400/BeetsSproutsAndPenne.JPG" alt="" id="BLOGGER_PHOTO_ID_5395209893134697986" border="0" /></a>I thought this was going to be a disaster. I was looking for a fast and cozy meal for a dark and rainy day, and it just seemed to take FOREVER to cook everything. The veggie recipe called for golden beets, and our grocery store didn't have any, so I subbed some red ones, not taking into account that pinky red was going to get everywhere. Really though, it didn't turn out that bad, and you can't really see the pink dots on the pasta, nor the weird color the onions and brussels sprouts turned. The pasta was yummy, and Ben said that the brussels sprouts weren't bad (translate: he ate two whole halves! LOL). Overall, this meal was ok, but I wasn't overly impressed.<br />Recipes can be found here:<br /><a href="http://dinnersonme.blogspot.com/2008/07/creamy-rosemary-penne-with-chicken.html">Creamy Rosemary Penne with Chicken</a><br /><a href="http://simplyrecipes.com/recipes/golden_beets_and_brussels_sprouts/">Golden Beets and Brussels Sprouts</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-79757624170202305512009-10-20T21:40:00.001-07:002009-10-20T21:53:03.122-07:00Au Jus and The Pioneer Woman's Green Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT9FkOiHs_5HEAWjTWZJwMVVosseg_y6lDjjCBz38cKD5ko7FGx3bsmlQRie7Kw_bC0zQLUyt57glp0FlEDobkjESAsKT2a4WCLnAqCxDoptZ6YKKlwihEXoixMSjpGPGGC1T64jDaoY/s1600-h/au+jus.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT9FkOiHs_5HEAWjTWZJwMVVosseg_y6lDjjCBz38cKD5ko7FGx3bsmlQRie7Kw_bC0zQLUyt57glp0FlEDobkjESAsKT2a4WCLnAqCxDoptZ6YKKlwihEXoixMSjpGPGGC1T64jDaoY/s400/au+jus.JPG" alt="" id="BLOGGER_PHOTO_ID_5394908721520281634" border="0" /></a>I needed a quick meal tonight, so I made some Aus Jus sandwiches and green beans. The sandwiches were made with french bread and leftover <a href="http://meagneatofood.blogspot.com/2009/10/crockpot-hickory-smoked-roast.html">beef roast from last night</a>. I made some au jus dipping sauce by heating beef broth with a little garlic powder, onion powder, soy sauce and worcestershire sauce. The green beans are from a recipe off of <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman's</a> website, and while it calls for 2 tablespoons of bacon grease and a simmer time of 30 minutes, I wasn't feeling that unhealthy nor patient. I used 1 tablespoon of bacon grease and 1 tablespoon of extra virgin olive oil. I simmered the beans for several minutes, until I couldn't wait any longer and poured off most of the chicken broth. The sandwiches and the beans were delicious! Everyone cleared their plates!<br />Recipe can be found here:<br /><a href="http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/">The Pioneer Woman's Fresh Green Beans, One Way</a><br /><h1 id="firstHeading" class="firstHeading"><br /></h1>.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-73086125594688017622009-10-19T17:50:00.000-07:002009-10-19T17:59:19.416-07:00Crockpot Hickory Smoked Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsBPdexOd30rJu_7H0sHSL7TYE6CP_R6h-tVfDIMT7Ckqzt_99VDGS-_ogqnXLBxt3-rWJGQxsJUMywIylViBD4KIusip8jsv9ZrkkzoW0iWZOuO29DmxyuzRCu8raPHoGDQTABnKyD0/s1600-h/beefroast.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsBPdexOd30rJu_7H0sHSL7TYE6CP_R6h-tVfDIMT7Ckqzt_99VDGS-_ogqnXLBxt3-rWJGQxsJUMywIylViBD4KIusip8jsv9ZrkkzoW0iWZOuO29DmxyuzRCu8raPHoGDQTABnKyD0/s400/beefroast.JPG" alt="" id="BLOGGER_PHOTO_ID_5394478386474854514" border="0" /></a>There's nothing really pretty about a crockpot hickory smoked roast, but it tastes really, really good. The recipe calls for brisket, but I substituted a beef roast, since it was 2 for 1 at the grocery store! The recipe calls for 1/2 cup liquid smoke, then corrects itself saying to use much less. I used 2 tablespoons.<br />Served with salad and mashed potatoes.<br />Recipe can be found here: <a href="http://crockpot365.blogspot.com/2008/12/crockpot-hickory-smoked-brisket.html">Crockpot Hickory Smoked Brisket</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-81110076734905963292009-10-18T15:53:00.000-07:002009-10-18T15:59:24.672-07:00Curried Sweet Potato and Lentil Soup & Rustic Pan Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2473/4023406641_93893a5dae.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2473/4023406641_93893a5dae.jpg" alt="" border="0" /></a>I'm going to try to keep this food blog simple so I can post more often. I loved this meal and went back for seconds on soup, while my family basically tolerated eating it, and went back for seconds on bread. That just means more leftovers for myself, which I am more than ok with!<br />Recipes can be found here:<br /><a href="http://www.thedailygreen.com/healthy-eating/recipes/5077">Curried Sweet Potato and Lentil Soup</a><br /><a href="http://dinnersonme.blogspot.com/2008/11/rustic-pan-bread.html">Rustic Pan Bread</a>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com3tag:blogger.com,1999:blog-6936631027877737189.post-1866148655495591712009-08-07T10:08:00.001-07:002009-08-07T10:24:53.271-07:00Cream Cheese Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3543/3798746762_853dab2d38.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 334px;" src="http://farm4.static.flickr.com/3543/3798746762_853dab2d38.jpg" alt="" border="0" /></a>Wow, these are good. Like "getting a muffin at a bakery" good. I made these in a regular sized muffin tin, and they overflowed onto the oven floor just a bit, but not enough to make a gross smoky smell in the house. Anyways, I highly recommend these if you want something that is full of sugar and cream cheese.<br /><a href="http://www.bakeorbreak.com/recipes/2007/11/11/quinns-cream-cheese-muffins/"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Quinn's Cream Cheese Muffins</span></span></a> via <a href="http://www.bakeorbreak.com/">Bake or Break</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul class="ingredients"><li>3 cups all-purpose flour</li><li>1 cup sugar</li><li>4 teaspoons baking powder</li><li>1 teaspoon salt</li><li>2/3 cup milk</li><li>1/2 cup vegetable oil</li><li>2 large eggs</li><li>8 ounces cream cheese, softened</li><li>1 cup sugar </li></ul><span style="font-weight: bold;">Directions</span><br /><ul><li>Preheat oven to 375 degrees. Grease/spray a 12-cup muffin tin and set aside. </li></ul><ul><li>Combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.</li></ul> <ul><li>Stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.</li></ul> <ul><li>Combine cream cheese and 1 cup of sugar. Fold about half of this mixture into the muffin batter.</li></ul> <ul><li>Spoon batter into greased muffin pans, about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.</li></ul>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com2tag:blogger.com,1999:blog-6936631027877737189.post-73180188142094274362009-08-01T17:04:00.000-07:002009-08-01T17:18:24.492-07:00I <3 Grilled Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-S_tlXicfsRLkSzWcZnsqpXegchfGqpuRwWwptaL9jBIguuBbADaPsO0nzuBh6yab1lf4IwHwXfwNY_eRlwFeyxwKIRWXT0-iA604d8rZatsKIj92azlop7M6ePQ59D4vZN1CBm187U/s1600-h/grilledpizza.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-S_tlXicfsRLkSzWcZnsqpXegchfGqpuRwWwptaL9jBIguuBbADaPsO0nzuBh6yab1lf4IwHwXfwNY_eRlwFeyxwKIRWXT0-iA604d8rZatsKIj92azlop7M6ePQ59D4vZN1CBm187U/s400/grilledpizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5365151942046769874" border="0" /></a><br />I have grilled so many pizzas this summer. It's fast and doesn't heat up the house. I use my regular pizza dough recipe, and then I olive oil both sides of the dough and put it straight on the grill, no foil necessary. Once the bottom is cooked, I flip it, top it, and close the lid for a few more minutes, and it's done! The picture above is a <a href="http://thebittenword.typepad.com/thebittenword/2008/06/caramelized-onion-and-gorgonzola-grilled-pizza.html"><strong style="font-weight: normal;">CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA</strong></a> that I got from <a href="http://thebittenword.typepad.com/thebittenword/">The Bitten Word</a>. I added bacon like they recommended and it was amazingly good! If you plan on grilling pizza, I recommend having all your toppings prepared and cooked ahead of time, because the pizza cooks fast, and the toppings only have time to warm on the grill.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com4tag:blogger.com,1999:blog-6936631027877737189.post-25378532415535546802009-06-01T07:24:00.000-07:002009-06-01T08:02:22.992-07:00Baking with Julia<div style="text-align: center;"><span style="font-weight: bold;">Apple Upside-down Chiffon Cake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3341/3585849498_fa3f2b0307.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3341/3585849498_fa3f2b0307.jpg" alt="" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-weight: bold;">Bagels</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3311/3583880946_d97c8005e1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3311/3583880946_d97c8005e1.jpg" alt="" border="0" /></a><br />I checked out the book <a href="http://www.amazon.com/gp/product/0688146570/ref=s9_simx_gw_s3_p14_t1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1J1QV0PDRT2RWVA0E5EY&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">Baking with Julia</a> from my library, and I'm having so much fun trying out all the recipes! Many of the recipes are fairly complicated, with multiple rising times, some even taking 2 days to make. I'm experimenting with breads and cakes that I've never attempted to try and some I've never even heard of before.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-29191961278744884802009-05-20T09:21:00.000-07:002009-05-20T09:42:12.553-07:00Greek Souzoukaklia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEM3BjA87PKuCwaDIlPu_NqEkNoc_nu7NBjj2GlL_JYYVXvbtY4XHq78mCRrIPRp7Fhx7maUEMJZUOebwMyl2JCbzixQpx474kTs2mOkBkEeR1Xi4hf1WT7_8xO-xJYBfAQ-lX-ONft0/s1600-h/meatpatties05-19-09.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEM3BjA87PKuCwaDIlPu_NqEkNoc_nu7NBjj2GlL_JYYVXvbtY4XHq78mCRrIPRp7Fhx7maUEMJZUOebwMyl2JCbzixQpx474kTs2mOkBkEeR1Xi4hf1WT7_8xO-xJYBfAQ-lX-ONft0/s320/meatpatties05-19-09.JPG" alt="" id="BLOGGER_PHOTO_ID_5337942464504787218" border="0" /></a><br />This meal was interesting...it had raisins in the meat. It turned out suprisingly good! I served it with brown basmati rice and mixed veggies that I grilled on a small baking sheet with olive oil, salt and a little Italian seasoning. I made a quick sauce by mixing together yogurt, salt, garlic and onion powder, and dill.<br /><a href="http://allrecipes.com/Recipe/Greek-Souzoukaklia/Detail.aspx"><br /><span style="font-weight: bold;font-size:130%;" >Greek Sousoukaklia</span></a> (adapted from <a href="http://allrecipes.com/">Allrecipes</a>)<br /><span style="font-size:130%;"><br />Ingredients</span><h2 style="font-weight: normal;"></h2> <ul><li> 1 1/2 pounds ground beef</li><li> 1 onion, chopped</li><li> 3/8 cup raisins, chopped</li><li> 1 1/2 teaspoons chopped flat leaf parsley</li><li> 1/2 teaspoon cayenne pepper</li><li> 1/2 teaspoon ground cinnamon</li><li> 1/2 teaspoon ground coriander</li><li> 1 pinch ground nutmeg</li><li> 1/2 teaspoon white sugar</li><li> salt and pepper to taste</li></ul><span style="font-weight: normal;font-size:130%;" ><br />Directions</span> <ol><li><span> Preheat grill for medium-high heat. </span></li><li><span> In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into small patties.<br /></span></li><li><span> Arrange patties on grill and cook to your prefered doneness.</span></li><li><span>Serve with rice, veggies and yogurt sauce<br /></span></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-74110177192512832662009-05-17T16:47:00.000-07:002009-05-17T17:15:33.778-07:00Gold Rush Potato SaladIt's been almost a year since I've posted here! Since the weather has been warm and gorgeous, I have been attempting to grill every chance I get. I bought the book <a href="http://www.amazon.com/Webers-Book-Grilling-Jamie-Purviance/dp/0811831973/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1242605394&sr=8-1">Weber's BIG Book of Grilling</a> for my brother years ago, and I should have just bought it for myself. :) He loaned it to me over a year ago, and I finally pulled it out for the season to try as many recipes as I could, while the weather is nice.<br /><br />I just made the most amazing warm potato salad. It's dangerously good, and the sauce is reminiscent to <a href="http://www.benihana.com/">Benihana's</a> Shrimp Sauce (for those of you who are familiar with <a href="http://www.benihana.com/">Benihana's</a>). I have no picture because the salad is that good, and taking a picture of a dirty, empty plate isn't very appetizing...<br /><br /><span style="font-weight: bold;">Gold Rush Potato Salad</span> (adapted <a href="http://www.amazon.com/Webers-Book-Grilling-Jamie-Purviance/dp/0811831973/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1242605394&sr=8-1">Weber's BIG Book of Grilling</a>)<br /><br /><span style="font-size:130%;">Ingredients</span>:<br /><br />For the dressing:<br /><ul><li>1/3 cup mayonnaise</li><li>3 Tbs finely chopped Italian parsley/or less than a Tbs of dried parsley)</li><li>2 Tbs red wine vinegar</li><li>1 tsp granulated garlic</li><li>1 tsp dijon mustard</li></ul>For the Salad:<br /><ul><li>2 pounds Yukon Gold potatoes, cut into 1-inch chunks</li><li>1 large red onion cut into chunks</li><li>Extra Virgin Olive Oil</li><li>Salt</li><li>Pepper</li><li>2 - 4 celery stalks, diced</li></ul><span style="font-size:130%;">Directions</span>:<br /><br /><ol><li>Place potato chunks into a bowl. Add enough olive oil to lightly coat, and season with salt and pepper. Toss.</li><li>Put potatoes on a fairly large piece of aluminum foil. Fold foil over to make a pouch that can be easily turned.</li><li>Place potatoes on the grill over direct medium heat.<br /></li><li>Take onions and toss in bowl that the potatoes were in, to lightly coat in oil. Put onions on a piece of foil and fold to make a pouch, like the potatoes.<br /></li><li>Place the onions on the grill over direct medium heat.</li><li>The potatoes will take 15-20 minutes, and the onions will take 10-12 minutes. Turn the potatoes and onions half-way through cooking time.</li><li>Mix the dressing ingredients in a large bowl. Add celery.<br /></li><li>When potatoes are cooked, add potatoes and onion to the bowl with the dressing and celery. Toss to coat everything.</li><li>Best when served hot or warm.<br /></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-24502354355059461912008-08-16T08:20:00.000-07:002008-08-16T08:35:36.139-07:00Breakfast 8-16-08<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkCa7_CITFhJZjP_XJO4R7AUQbydWhazi9bM82hupcCNitQXuRF2I8o02_JE6Enl6Ma70r7iQ6iQC0UCEoZh4xId7Vhp-AMa1IXcoXG4aL0J-oStWUdqmqO_zqZO7l07Q3rTUSeMQHqc/s1600-h/puffpancakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkCa7_CITFhJZjP_XJO4R7AUQbydWhazi9bM82hupcCNitQXuRF2I8o02_JE6Enl6Ma70r7iQ6iQC0UCEoZh4xId7Vhp-AMa1IXcoXG4aL0J-oStWUdqmqO_zqZO7l07Q3rTUSeMQHqc/s400/puffpancakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5235138527466281042" border="0" /></a>This morning we had <a href="http://meagneatofood.blogspot.com/2008/05/puffed-pancakes-with-apples.html">pop-up pancakes</a>, sausage and eggs. I used nectarines and plums for the pancakes, Jenni-O Breakfast Lovers Turkey Sausage and Trader Joe's free-range eggs. Yum!Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-8392449764583074322008-08-16T08:11:00.001-07:002008-08-16T08:20:23.260-07:00Dinner 8-15-08<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaJ7UWtT6lPH79YHrZdK92M3t4V9GD0GEJ1bf76GJ65CHylXerMJ84HkEoWjZQYD0nYukAvYq8ot_sTMtc341u68wJqWwDzLzw8ovUq5Bpp9z677kXebaBOOWeOcIQM56kH4DrHvynOQ/s1600-h/maplesalmon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaJ7UWtT6lPH79YHrZdK92M3t4V9GD0GEJ1bf76GJ65CHylXerMJ84HkEoWjZQYD0nYukAvYq8ot_sTMtc341u68wJqWwDzLzw8ovUq5Bpp9z677kXebaBOOWeOcIQM56kH4DrHvynOQ/s400/maplesalmon.jpg" alt="" id="BLOGGER_PHOTO_ID_5235133858590461778" border="0" /></a><br />Sorry I haven't posted anything in a while! I am going to keep posting simple for a while, to get back into the groove of food blogging.<br /><br />Last night for supper we had maple salmon, roasted brussel sprouts, and rice in a mystery sauce. For the salmon, I salted it and put a little Trader Joe's pure maple syrup on it and sauted it in a skillet. My family really liked that. The brussel sprouts were frozen and I just tossed them in olive oil, salt and pepper, and broiled them in the toaster oven. The rice was an experiment. I made a sauce a few days ago for pasta, with some leftover tomato sauce and coconut milk and a bunch of different seasonings, but was unhappy with the result, so I decided to try and cook the rice in it. I thought the consistency of the rice and sauce was good, but the flavor didn't really appeal to me. My family said they liked it, but I don't think they really ate any of it. Hehe.Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-88333339441270598132008-06-29T08:48:00.001-07:002008-06-29T09:39:08.277-07:00MMMMMMM...Eggs Benedict<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwg59-p39VayvpFeff8KR2U3Xx4DrCocir9dfBa_Vfw00Jld61gQAnzTmbUuW5K63fFpKlgU0hKS6SqytkirAKDZsDXP_a9RVDwlOY2Hyno7jQ8Vx5KVBV6an4rSSaoBJBhKl72YL3zE/s1600-h/eggsbenedict.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwg59-p39VayvpFeff8KR2U3Xx4DrCocir9dfBa_Vfw00Jld61gQAnzTmbUuW5K63fFpKlgU0hKS6SqytkirAKDZsDXP_a9RVDwlOY2Hyno7jQ8Vx5KVBV6an4rSSaoBJBhKl72YL3zE/s400/eggsbenedict.JPG" alt="" id="BLOGGER_PHOTO_ID_5217331018695865090" border="0" /></a>This is my favorite breakfast of all time! It's a juggling act to get everything done at the same time, since the hollandaise has to be used immediately, and the eggs won't stay warm without overcooking them. So, if you are cooking for a large crowd, I recommend an extra hand to help with the juggling in the kitchen.<br /><br />Eggs Benedict (serves 4)<br /><br />Ingredients<br /><ul><li>4 english muffins</li><li>butter or butter substitute<br /></li><li>8 slices canadian bacon</li><li>8 eggs</li><li>1/4 cup vinegar</li><li>1 tsp salt<br /></li></ul><ul><li>3 egg yolks, lightly beaten</li><li>1 Tbs water</li><li>1 Tbs lemon juice (this comes out slightly too lemony for Ben, so I use a scant tablespoon)</li><li>salt & pepper<br /></li><li>1/4 butter or butter substitute at room temperature, divided into 3 parts<br /></li></ul>Directions<br /><ol><li>On a baking sheet lay out the 4 english muffins, opened up, so there are eight faces showing. Lightly butter the open faces. Place one piece of canadian bacon on each english muffin. Place english muffins in cold toaster oven or regular oven.<br /></li><li>In a large skillet, add about 2 inches of water. Add vinegar and salt and bring to a simmer. In double boiler or small saucepan with a bowl over it, bring water to a simmer in lower chamber. In top chamber or bowl, away from heat, add egg yolks, water, lemon juice, and one part of the butter.</li><li>Take a deep breathe and get ready for some action!</li><li>Place bowl over double boiler and continually whisk until butter has melted and sauce begins to thicken. Remove from heat and add another part butter and whisk to cool down.</li><li>Add eggs, one at a time, to simmering large skillet. I first crack the eggs into a ramekin or small bowl and then slide the egg into the simmering water. I can usually fit 6 eggs around the edges of the skillet, and 2 in the middle. Make sure water continues to simmer - you might have to increase the heat, slightly.</li><li>Turn on toaster oven to toast, or oven to broil. Lightly toast the english muffins with the ham. Make sure to set a timer and check frequently!</li><li>While eggs are poaching, and english muffins are toasting, put the hollandaise back on the double boiler. Whisk until it starts to thicken again, then add last portion of butter and whisk until thick. If mixture starts to curdle or gets too thick, add a tablespoon of hot water and whisk until smooth.</li><li>During this time, I sometimes have to remove the hollandaise several times from the heat, so it doesn't get too thick and curdle, while I check on the other ingredients. I also turn the eggs over if the water seems too shallow and doesn't seem to be cooking the top. If all the eggs don't fit in water at once, you can poach a few at a time, and take them out early and put on a plate. Once all eggs are partially cooked, they can be returnd to the water all at once, to warm up and finish cooking. Ideally, you want the eggs to have the whites cooked, and the yolks to still be runny.</li><li>For assembly, place 2 english muffin halfs on a plate, with the canadian bacon on top, then place an egg on each piece of ham, and spoon hollandaise over top. Simple, right? ;)<br /></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-21821091815738992282008-06-01T17:08:00.000-07:002008-06-01T17:18:31.254-07:00Dr. Spamghetti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfYaok1WRbaG26xmfc-GiKCWEse38RKsddUB3PnrybYG9j5cIdCGBlV-Sp-Clty0ZKdhd0s5oet_nEcj0Ey1QoDtMjaZKZeMmJUCG_clskAWWVvUAPzo5dybmNgMrcCWOtZJFqpg0Dr8/s1600-h/DrSpamghetti.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfYaok1WRbaG26xmfc-GiKCWEse38RKsddUB3PnrybYG9j5cIdCGBlV-Sp-Clty0ZKdhd0s5oet_nEcj0Ey1QoDtMjaZKZeMmJUCG_clskAWWVvUAPzo5dybmNgMrcCWOtZJFqpg0Dr8/s400/DrSpamghetti.JPG" alt="" id="BLOGGER_PHOTO_ID_5207069977336753506" border="0" /></a>When I'm not in the mood for cooking, my husband gets a chance to make his famous Dr. Spamghetti! I gotta say, he's been tweaking this recipe for several years, and it really is some of the best spaghetti I have ever had. I just have to remember to keep Spam, Dr. Pepper, spaghetti, and some canned tomatoes in my pantry at all times. Good Stuff!Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com2tag:blogger.com,1999:blog-6936631027877737189.post-62726760427769824882008-05-31T11:26:00.001-07:002008-05-31T16:38:52.179-07:00Pina Colada & Orange Mango Ginger Sorbets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn4ESE_09xJU9FhlzzKjDLDy8mFdbbYVmGdqE_2f4GgicWyUdCqmGxSO9HODg2E0OVQwYorsT-5Rcyj9lRS4Fd9vSaCg8rgZJPknl3albBYuQThs5ZgzVtes4NyOfFuBaIfZZ0qvgyJI/s1600-h/sorbet.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn4ESE_09xJU9FhlzzKjDLDy8mFdbbYVmGdqE_2f4GgicWyUdCqmGxSO9HODg2E0OVQwYorsT-5Rcyj9lRS4Fd9vSaCg8rgZJPknl3albBYuQThs5ZgzVtes4NyOfFuBaIfZZ0qvgyJI/s400/sorbet.JPG" alt="" id="BLOGGER_PHOTO_ID_5206637858225042674" border="0" /></a><br />Taking pictures of food in the evening always produces photos that are hard to manage and don't look so great. We just got a new camera, so that has been a big learning curve for me, too. Anyways, sorry for the flashy picture!<br /><br />Besides that though, I made 2 fabulous sorbets with a friend at a Memorial Day gathering, and everyone loved them! To come clean here, both recipes called for making a simple syrup, and I ended up just throwing the water and sugar in the blender to dissolve, because frankly, I was feeling lazy and wanted to get these recipes in the ice cream makers ASAP. The recipes worked fine this way, although I am curious to see how they turn if I take the time to make a simple syrup. I am posting below how to make it the original way by heating the sugar and water, but if you want to throw everything in the blender, it works!<br /><br />Another thing is that I thought these turned out VERY sweet, so I might try decreasing the sugar and see if that turns out with a good consistency. I don't think anyone else thought they were too sweet, that was just my personal preference.<br /><br />When you make these, put them in the freezer to harden up a bit. They did not get firm enough just in the ice cream maker.<br /><br /><a href="http://allrecipes.com/Recipe/Pina-Colada-Sorbet/Detail.aspx"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Pina Colada Sorbet</span></span></a><br />-adapted from <a href="http://allrecipes.com/">allrecipes</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 1/2 cups white sugar</li><li>1 1/2 cups water</li><li>1 (20 ounce) can canned crushed pineapple, drained</li><li>1 (13.5 ounce) can coconut milk</li><li>1/4 cup lime juice</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li><span> Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool. </span></li><li><span>In blender, blend the remaining ingredients until frothy.<br /></span></li><li><span>Refrigerate all ingredients until chilled - about 3hrs. (or if you are like me, skip this)</span><br /></li><li><span> Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions. When sorbet is mostly firm, put in freezer to finish hardening. </span></li></ol>Note: If you're wanting to skip step 1, you can throw the water and sugar in blender and blend until sugar is dissolved.<br /><br /><br /><a href="http://allrecipes.com/Recipe/Orange-Mango-and-Ginger-Sorbet/Detail.aspx"><span style="font-size:130%;"><span style="font-weight: bold;">Orange, Mango and Ginger Sorbet</span></span></a><br />-adapted from <a href="http://allrecipes.com/">allrecipes</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 1/2 cups water</li><li>1 1/2 cups white sugar</li><li>1 (2 inch) piece fresh ginger, peeled and thinly sliced, or 2Tbs crystallized ginger<br /></li><li>1 pinch sea salt</li><li>1 teaspoon lime zest</li><li>2 cups orange juice</li><li>1 cup mango juice</li><li>1/3 cup lemon juice</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li><span> Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours. (see note)<br /></span></li><li><span> Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. </span></li></ol> <div id="recipesnotes"> <!-- NOTES --> </div> <span style="font-style: italic;">Alternate Blender Directions</span>:<br /><ol><li>Blend water, sugar, (omit ginger) salt and lime zest in the blender.<br /></li><li>Pour sugar mixture and remaining ingredients into ice cream maker and add a couple tablespoons of crystallized ginger.</li><li>Freeze according to the manufacturer's instructions. When firm, place in freezer to reach desired thickness.<br /></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com2tag:blogger.com,1999:blog-6936631027877737189.post-10259936594096104292008-05-25T17:50:00.000-07:002008-05-30T09:03:27.624-07:00Snickerdoodle French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CFX68pAUVYmZ8ZdIiCLwbx2lI8SoS3KXqMsWPQZwv1BLZYOUI0_SQSvjWVIWopayRTXfa-px0j3j8j1RJ9r52YCFqjCe4-RdvfbTMwEev1cPuyR0R-C00bChnVVHtcp1aWNxdV_bUI8/s1600-h/snickerdoodleFT.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CFX68pAUVYmZ8ZdIiCLwbx2lI8SoS3KXqMsWPQZwv1BLZYOUI0_SQSvjWVIWopayRTXfa-px0j3j8j1RJ9r52YCFqjCe4-RdvfbTMwEev1cPuyR0R-C00bChnVVHtcp1aWNxdV_bUI8/s400/snickerdoodleFT.JPG" alt="" id="BLOGGER_PHOTO_ID_5206200992349983042" border="0" /></a><br />Wow, this was GOOD! Essentially, this is a regular recipe for french toast, but then you sprinkle cinnamon and sugar on it before cooking. I'll definitely be making this again! Who needs regular french toast when you can have something this fantastic?<br /><br />By the way, I got this recipe from <a href="http://bakingbites.com/">Baking Bites</a>, and everything I have made from her blog is over-the-top AMAZING. Especially her <a href="http://www.bakeorbreak.com/recipes/2007/11/18/pecan-pie-cheesecake/">Pecan Pie Cheesecake</a>...this recipe make me speechless and all drooley.<br /><br /><a href="http://bakingbites.com/2008/03/snickerdoodle-french-toast/#more-1771"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Snickerdoodle French Toast</span></span></a><br />-from <a href="http://bakingbites.com/">Baking Bites</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li> 3/4 cup milk</li><li>3 large eggs</li><li>pinch salt</li><li>1 tsp vanilla extract</li><li>4-6 slices bread </li><li>1/4 cup sugar</li><li>2 tsp cinnamon</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>In shallow dish for dipping bread, whisk together milk, eggs, salt and vanilla.</li><li>In small bowl, mix together sugar and cinnamon.</li><li>Heat skillet to medium heat, and butter or spary with non-stick spray.<br /></li><li>Poke holes in bread with a fork, for maximum egg absorption, and dip both sides of bread into egg mixture.</li><li>While bread is in egg mixture, after both sides are moist, sprinkle with cinnamon-sugar mixture, and then put into skillet, cinnamon side down. Sprinkle other side with cinnamon-sugar mixture.</li><li>When bottom is browned, flip and cook until other side is brown and bread is cooked through. Serve immediately or keep warm in oven.</li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com1tag:blogger.com,1999:blog-6936631027877737189.post-15409990237200405852008-05-24T18:50:00.000-07:002008-05-26T08:47:47.261-07:00Yogurt Herb Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8JduXa3jgthdgJEUmNpDo9qU4-h7Xmx3YTbBST7JpAKqUURj4aMUPhG_vPUkpBn4cWp6ZfdGKWKL42pXQKN-WHTxfCpGT3WdG28yBEx8VbBrB5MU-QZsFI7HGqePR4tnNNuelpxLszY/s1600-h/yogurt+herb+bread.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8JduXa3jgthdgJEUmNpDo9qU4-h7Xmx3YTbBST7JpAKqUURj4aMUPhG_vPUkpBn4cWp6ZfdGKWKL42pXQKN-WHTxfCpGT3WdG28yBEx8VbBrB5MU-QZsFI7HGqePR4tnNNuelpxLszY/s400/yogurt+herb+bread.JPG" alt="" id="BLOGGER_PHOTO_ID_5204128275492671794" border="0" /></a>I took this bread to our homeschool/unschool group, and everyone LOVED it! This is a savory quick bread recipe that I got from <a href="http://coconutlime.blogspot.com/">Coconut & Lime</a>, and I'm adding this to my "Keepers" recipe folder. I made a few changes to make it whole-grain and utilize all dried herbs, since that is what I had on hand. I also used goat yogurt, but next time I will try soymilk with a little lemon juice to make it dairy-free.<br /><br /><a href="http://coconutlime.blogspot.com/2006/06/yogurt-herb-bread.html">Yogurt Herb Bread</a><br />-adapted from <a href="http://coconutlime.blogspot.com/">Coconut & Lime</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 cups whole spelt flour (can substitute wheat flour)</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>1 cup plain nonfat yogurt<br /></li><li>2 eggs</li><li>4 tablespoons butter, melted and cooled slightly (I used Earth Balance)</li><li>1 tsp dried dill</li><li>1 tsp dried oregano</li><li>1 tsp dried tarragon</li><li>1 tsp dried thyme<br /></li><li>1/2 tsp dried rosemary<br /></li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>Preheat oven to 350. Grease and flour one loaf pan.<br /></li><li>In a medium bowl, whisk together flours, salt, baking soda and baking powder.<br /></li><li>In a medium bowl or large measuring cup, whisk together the melted butter, yogurt, eggs, dill, tarragon, thyme, rosemary and oregano.<br /></li><li>Pour into flour mixture and mix until well combined and it forms a fairly thick dough, about 2 minutes.<br /></li><li>Pour into prepare pan and bake about 40 minutes or until a toothpick inserted in the middle comes out clean and dry. Allow to cool in pan about 5 minutes before removing from pan. Slice and serve.</li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-62810411892709656952008-05-24T18:03:00.000-07:002008-05-25T06:42:46.243-07:00Peppermint Patty Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy4og4Eh1sBbVN2pBH3dePYM-PVpxT-Hjm3_t5fTMTauhcRCq02yuNip_0_QSfPVESGw1m6GebQGWqXlFfjgDZHmzgU8MMFCkIJp08wu19jLb_CGj1AIvFHXE6WW3kaqFUjk0dP3X-DY/s1600-h/pep-icecream.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy4og4Eh1sBbVN2pBH3dePYM-PVpxT-Hjm3_t5fTMTauhcRCq02yuNip_0_QSfPVESGw1m6GebQGWqXlFfjgDZHmzgU8MMFCkIJp08wu19jLb_CGj1AIvFHXE6WW3kaqFUjk0dP3X-DY/s400/pep-icecream.JPG" alt="" id="BLOGGER_PHOTO_ID_5204115064173269282" border="0" /></a><a href="http://coconutlime.blogspot.com/">Coconut & Lime</a> has a recipe for <a href="http://coconutlime.blogspot.com/2004/08/peppermint-stick-ice-cream.html">Peppermint Stick Ice Cream</a> that I thought looked really good. Again, since Zoe is sensitive to dairy, I had to get creative in how I was going to make this dairy- free.<br /><br />Sidenote: I thought that Zoe was handling goat products well, but she has been waking up with itchy, swollen eyes, and then about 15 minutes after eating some goat yogurt at breakfast, she broke out in hives. So, no more adventures in goat products for us. Although being able to use goat products adds simplicity to modifying recipes, goat milk, yogurt, and cheeses taste very...goaty.<br /><br />So, a long time ago, I found a recipe that said for a dairy-free cream to add to things like chowders and pasta sauces, blend equal parts silken tofu and soymilk. This has worked great for putting in heated sauces and soups, but when I tried to freeze and defrost a chicken and wild rice soup, it separated and was clumpy. Yuck. I thought I would venture out and try this in an ice cream recipe, and it turned out fantastic! The mixture was thick and creamy, just like real ice cream! I thought the texture actually tasted better than other non-dairy ice creams that we have bought at health food stores. I'm so excited to be able to use this with many other ice cream recipes this summer!<br /><br />Another modification that I made to the recipe was to use peppermint patties instead of crushed peppermint sticks, since we had plenty left over from our <a href="http://meagneatofood.blogspot.com/2008/05/burger-bites-cookies.html">Burger Bite Cookies</a> that we made last weekend. Peppermint patties are one of those things that get really hard and chewy when frozen. If I make this recipe again, I will either cut the peppermint patties smaller, or try it out with crushed peppermint candies. I think I will also reduce the amount of peppermint extract used. It might have been using the soy products versus whole milk and cream that did it, but it was a VERY pepperminty ice cream. Overall though, we loved this recipe and thought it turned out awesome!!<br /><br /><a href="http://coconutlime.blogspot.com/2004/08/peppermint-stick-ice-cream.html">Peppermint Patty Ice Cream</a><br />-adapted from <a href="http://coconutlime.blogspot.com/">Coconut & Lime</a><br /><br />Ingredients<br /><ul><li>1 block silken soft tofu (10 - 12oz)</li><li>unsweetened soymilk<br /></li><li>3/4 cup granulated sugar</li><li>1/2 teaspoon vanilla</li><li>1 teaspoon peppermint extract (can decrease amount)<br /></li><li>5 peppermint patties, chopped<br /></li></ul>Directions<br /><ol><li>In a blender, place block of tofu. Pour in soymilk until the measure on the side of the blender reaches 3 cups.</li><li>Add sugar, vanilla and peppermint extract. Blend until smooth.<br /></li><li>Add ingredients to ice cream machine, per machine instructions, and run for about 25-30 minutes, until firm. Add peppermint patties during last 5 minutes of mixing. Eat or place in freezer 2 hours to "ripen". </li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0tag:blogger.com,1999:blog-6936631027877737189.post-58779058893108062282008-05-22T07:29:00.000-07:002008-05-24T18:00:11.689-07:00Wasabi Deviled Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTG4JdoMouH4AExxUWsf85fFK43OV-lInNTc2LBaWHnM0e566q6NYyDovNZ_0NLrGyTeQuAAigqyrIXe5dMqNHhZHXzy2le0dEGi37cUXBL6mkOGCKCJ-2ZleViyfcdELwc_zmPmjvi4/s1600-h/wasabieggs.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTG4JdoMouH4AExxUWsf85fFK43OV-lInNTc2LBaWHnM0e566q6NYyDovNZ_0NLrGyTeQuAAigqyrIXe5dMqNHhZHXzy2le0dEGi37cUXBL6mkOGCKCJ-2ZleViyfcdELwc_zmPmjvi4/s400/wasabieggs.JPG" alt="" id="BLOGGER_PHOTO_ID_5203209715132043538" border="0" /></a>I have been reading the blog <a href="http://coconutlime.blogspot.com/">Coconut & Lime</a> for several months, and have bookmarked many of her recipes, but never tried any. Well, Coconut & Lime is celebrating it's 4 year blogiversary and is having a little <a href="http://coconutlime.blogspot.com/2008/05/blogiversary-contest.html">contest</a>, so I am taking that as motivation to finally try some of her recipes! Yesterday I went browsing through C & L's recipes with Zoe, and she picked out this deviled egg recipe for us to try. We love deviled eggs and have tried variations like adding curry powder, with great results. For this recipe, I substituted goat yogurt for the sour cream, since Zoe is sensitive to dairy. Overall, I really liked these wasabi eggs, and the rest of my family did, too! I think this recipe is great to make if you are serving a variety of deviled eggs, but it doesn't take the place of the classic mayo, mustard and paprika recipe.<br /><a href="http://coconutlime.blogspot.com/2007/04/wasabi-deviled-eggs.html"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Wasabi Deviled Eggs</span></span></a><br />-from <a href="http://coconutlime.blogspot.com/">Coconut & Lime</a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>6 hard boiled eggs, sliced lengthwise, yolks removed</li><li>1/4 cup sour cream (reduced fat okay)</li><li>1 teaspoon wasabi paste</li><li>1 teaspoon minced green onion</li><li>1/8 teaspoon mustard powder</li><li>salt</li><li>pepper</li><li>toasted sesame seeds</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>In small bowl, mix together sour cream, mustard powder, wasabi, salt, pepper and egg yolk to form a paste. Pipe or spoon into the egg whites. Sprinkle with sesame seeds and serve.<br /></li></ol>Meagneatohttp://www.blogger.com/profile/15581961254762470574noreply@blogger.com0