tag:blogger.com,1999:blog-91531777375213308652024-03-13T10:00:03.672-07:00Sustain: for the love of foodKatehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-9153177737521330865.post-72403721803129746622016-04-19T16:19:00.000-07:002016-04-19T16:19:15.003-07:00The best chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
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Last Friday was my last day at a job I have worked at for 10 years. A job I love, where I have met many people I have loved. It is time to go but that doesn't make it any easier. 10 years. I grew up in these stores and found my confidence. I met important people. Great, wonderful people with whom I had so much fun. I was very happy there and I'm thankful for the whole dang adventure. I'm also pretty darn thankful for my next adventure, which I have been working towards for years. Life is good and unexpected.<br />
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My staff was pretty fantastic my last week with their kind words. Our production crew made me a feast of epic proportions. All the things I wanted to say to them were inadequate. So I made them chocolate chip cookies. At time when words fail me, I find a chocolate chip cookie holds so many answers. But not just any chocolate chip cookie, the best chocolate chip cookie. I have references. I shared a chocolate chip cookie recipe when I started this blog that I swore was the best but after 100s of batches and tweaks, these have ousted them. I think they are cookie perfection.<br />
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These cookies taste a little caramelized from the brown butter. They have loft and chew. Refrigerating them for an hour or more is key and really helps enhance the flavor. Why? No idea. We will call it science. A pretty hefty pinch of salt takes them over the top.<br />
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I made them for my staff to say a million thanks. I made them for a little comfort in an emotional week. A chocolate chip cookie can be a powerful thing.<br />
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<b>The best chocolate chip cookie</b><br />
Makes about 18 cookies<br />
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2 cups all-purpose flour<br />
1 teaspoon salt<br />
1 1/2 teaspoons baking soda<br />
14 tablespoons unsalted butter<br />
1 cup brown sugar<br />
1/2 cup granulated sugar<br />
1 egg plus 1 egg yolk<br />
1 teaspoon vanilla extract<br />
1 cup semisweet chocolate chips<br />
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In a medium bowl, whisk together flour, salt, and baking soda.<br />
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In a large sauce pan over high heat, add 10 tablespoons of butter. Watch the butter carefully. It will start to bubble, once the bubbles subside some you will see little brown flecks on the top. Pull off the heat. Add the rest of your butter and swirl to melt. Add an ice cube to cool the butter.<br />
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In a medium bowl, whisk your cooled butter with both sugars. Whisk in your egg and egg yolk until the surface of the batter looks shiny. Finally, whisk in the vanilla extract. Add your dry ingredients to this bowl and stir with a spatula to combine. Add your chocolate chips and stir until evenly distributed.<br />
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Cover bowl and put in the fridge for at least an hour or up to 24 hours.<br />
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Preheat the oven to 375 degrees and line two baking sheets with parchment. Spoon about 3 tablespoons worth of dough onto the parchment and repeat. Put the cookie sheets on the upper racks of your oven. Bake for 10-14 minutes. You want the edges just a little golden brown.Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-58971799131681918282016-03-30T09:21:00.000-07:002016-03-30T09:21:26.788-07:00Cacio e Pepe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0LETsDkpmQCqBspljj5Elk0lE1lYmju84af3F1rNWcXQNNEJWDfmKPTpy9xoiApy1cYMSSU6mp3tgVvicSey9ugfs7nxwDH9w4G1VY7fnHHYPQyyWQV43o4cmj7ED6jbAcg3o37BwEE/s1600/DSC_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0LETsDkpmQCqBspljj5Elk0lE1lYmju84af3F1rNWcXQNNEJWDfmKPTpy9xoiApy1cYMSSU6mp3tgVvicSey9ugfs7nxwDH9w4G1VY7fnHHYPQyyWQV43o4cmj7ED6jbAcg3o37BwEE/s400/DSC_0155.JPG" width="400" /></a></div>
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I forget the exact context but Blake and I were at our favorite restaurant the other night talking about life, love, and the pursuit of happiness. The usual. I'm of course going on and on about all the things I want to do this year. Small thing. Big things. Things of happiness. </div>
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And my husband, the ever practical, looks at me and comments that we may not be able to all those things this year. And my response to him, "why, not". Why can't we hit the road in Utah for 10 days, go to Yellowstone to see the wolves, eat at Denver's top 10 bakeries in a day, go to Red Rocks for a concert or 2, fish, and spend weekend trips in about 40 different wilderness areas. Apparently practically is not my thing, which is why we are good for each other. This conversation occurs while I am enjoying a rather large pizza and flight of beer. Clearly I'm not in the habit of denying myself the things that make me happy. </div>
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So when a cheesy, peppery, noodle recipe keeps popping up in all my food magazines, I'm all in. Cheesy noodle delights are my jam. Cacio e pepe is a traditional Italian dish. It contains four ingredients that when combined create the most wonderful comfort dish. Simple to make and utterly enjoyable. </div>
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<b>Cacio e Pepe</b></div>
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Adapted from Date Night In, serves 4-6, 25 minutes to make</div>
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2 teaspoon salt</div>
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16 ounces spaghetti</div>
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3 tablespoons butter</div>
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2 teaspoons pepper</div>
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1 1/2 cups parmesan </div>
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Add salt to your pasta water and cook your pasta according to package directions. Before draining your pasta, remove a 3/4 cup of pasta cooking water and save. </div>
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While the pasta cooks, melt butter in a large saute pan over medium high heat. Once melted, add the pepper. Let pepper infuse for a minute. </div>
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Once the pasta has cooked, add reserved pasta water to butter and pepper. Let simmer 2 minutes over low heat. Add drained pasta to the pan and 1 cup parmesan and toss with tongs or a fork until cheese has melted. Serve with remaining parmesan sprinkled on top. </div>
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-44429155951220377462016-03-16T08:33:00.001-07:002016-03-16T08:33:57.255-07:00Fried cinnamon sugar bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8x65D19BofIwevC40OjlxndIxi8QqoUWAdQiuX-ABBCItWVuYwu9c3TR7W1T2Z3dbs8NSO3rRi-2MRuSAOnHuUZ2Q4HldwMvgfxsEOSGta-6Bj_T6lEFV1NDxXUkeUsnxpQochihrvQ/s1600/DSC_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8x65D19BofIwevC40OjlxndIxi8QqoUWAdQiuX-ABBCItWVuYwu9c3TR7W1T2Z3dbs8NSO3rRi-2MRuSAOnHuUZ2Q4HldwMvgfxsEOSGta-6Bj_T6lEFV1NDxXUkeUsnxpQochihrvQ/s400/DSC_0173.JPG" width="266" /></a></div>
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Sunday night's dinner this week consisted of corn beef and cabbage and fried cinnamon sugar bread for dessert. Maybe not the most likely of combos.<br />
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This is really like a big donut. And who doesn't want a big donut? I think you could make it for breakfast. A decadent breakfast but breakfast nonetheless. Or you could do as we did and make it for dessert. Or you could make it because it's Wednesday and Wednesdays call for fried sugary doughs.<br />
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I know most people fear frying. I'm here to tell you this is extremely simple and in my eyes quite fun. A very simple dough, a little oil in the pan, and loads of cinnamon sugar. It puffs up and becomes a chewy delight.<br />
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<b>Fried cinnamon sugar bread</b><br />
Makes 4 pieces<br />
Time: 30 minutes hands off, 20 minutes hands on<br />
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1 1/2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
3/4 cup warm water<br />
1/4 cup canola oil<br />
Generous amount of powdered sugar and cinnamon for sprinkling over the top<br />
Honey for dipping<br />
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In a medium bowl, whisk together your flour, baking powder, and salt. Make a well in the middle and add your water. Mix together with a spatula. When mostly combined, knead a few times with your hands, until a smooth ball forms. Let rest covered for 30 minutes to 1 hour.<br />
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Flour your kitchen counter or cutting board. Divide dough into 4 pieces and roll out until about 1/4" thick. With a knife, make a small slice in the center of the dough.<br />
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Line a large plate with paper towels.<br />
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In a large saute pan over high heat, add your oil. You want the oil to be hot. Look for it to start glistening. One at a time add your dough rounds. Let cook about 2 minutes a side, flipping with a fork. Transfer to your paper towel lined plate. Sprinkle liberally with cinnamon and powdered sugar. Dip into honey. </div>
Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-43775156789238212842016-03-03T17:57:00.001-08:002016-03-03T17:57:17.971-08:00The important places and trail mix cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPsrHJvq1NdOveLXqb5XSEFo5mvMG6VfpaCgOmHjf81qgXMLk8rBmvk99Jen1GsQOu8lJ0dWE4SwirSvefMUukFWwdIoCHfktBH6HIDBLIvCZd8YN9o638oL-TqBPZWL5p7J7BlTH4zM/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPsrHJvq1NdOveLXqb5XSEFo5mvMG6VfpaCgOmHjf81qgXMLk8rBmvk99Jen1GsQOu8lJ0dWE4SwirSvefMUukFWwdIoCHfktBH6HIDBLIvCZd8YN9o638oL-TqBPZWL5p7J7BlTH4zM/s400/DSC_0135.JPG" width="400" /></a></div>
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Last week Blake and I attended Banff Mountain Film Festival. We have gone to this film festival every year, pretty much, since we started dating. In fact, the festival inspired our most recent trip to Banff, Yoho, and Jasper National Parks in Canada.<br />
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As always, the festival inspires. It's filled with films of people following their passions and accomplishing great feats. This year one film really got to me, <i>The Important Places. </i>In the film, a son is taking his 70 year old father back to raft the Colorado River, a trip his father had enjoyed many years ago. He shares the following poem his father wrote for him when he was born.<br />
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"Child of mine, come as you grow<br />
You will learn the secret places<br />
The cave behind the waterfall<br />
The arms of the oak that hold you high<br />
The stars so near on a desert ledge<br />
The important places<br />
And as with age you choose your own way<br />
Among the many faces of the busy world<br />
May you always remember the path that leads back<br />
Back to the important places."<br />
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Those words, backed by awe inspiring canyon scenery had me crying in the first minute of the film. Jeez. What a softy I am. Embarrassing. Not much makes me cry but wild places, you bet. Oh and the Broncos winning the Super Bowl.<br />
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The film was a gut check of sorts for me. It reminded me of all my important places. A desert arch towering out in the middle of nowhere. A chair next to a lake looking out over many glaciers. A magical mountain town where the flowers grow waist high. A secluded campsite in a labyrinth of canyons. My favorite mountain pass where columbines grow as far as the eye can see. The important places. That I have shared with my important person.<br />
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Point being. I think we should all go and go often to our important places.<br />
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And now to bring this back in a circle to food. Somehow we can always bring this back to food. In all those important places, all of those long desert and mountain hikes, food has sustained us. Blake and I are going back to Utah at the end of April. You should see our meal planning. It took almost as much time as planning the trip itself.<br />
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These trail cookies stemmed from the need (yes, absolute need) to have an energy boosting cookie on our long hikes. They are tweaked from my favorite chocolate chip cookie recipe with a little less sugar, a little less butter, and a little more emphasis on raisins, peanuts, and oats. Almost like a health food but not really, if you think about it too much. Don't worry we didn't forget the chocolate. Also, they are absolutely delicious. In my top favorite cookies list of all time.<br />
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<u>Trail mix cookies</u><br />
Makes 12-14 cookies<br />
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1 1/2 cups all-purpose flour<br />
1/2 cup oats<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon cinnamon<br />
10 tablespoons unsalted butter<br />
3/4 cup brown sugar<br />
1/4 cup cane sugar<br />
1 egg + 1 egg yolk<br />
1 teaspoon vanilla extract<br />
1/2 cup semi-sweet chocolate chips<br />
1/2 cup peanuts<br />
1/2 cup raisins<br />
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First we are going to brown some butter. This is my key to the best cookies ever. In a large sauce pan over high heat, add 8 tablespoons of butter. Once the butter has melted, keep a close eye on it. It will start to foam. Swirl it occasionally. Once the foam subsides, you will see little brown specks. Turn off the heat. Add last two tablespoons of butter to the sauce pan and swirl until melted. Add an ice cube to the butter to cool.<br />
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In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon.<br />
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In a large bowl, whisk together brown butter and sugar until combined. Add the egg and egg yolk and whisk for 30 seconds. Let rest for a minute and then whisk for another 30 seconds. Whisk in vanilla extract.<br />
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Add your dry ingredients to the wet and use a spatula to combine. Add chocolate chips, peanuts, and raisins and mix in with a spatula until evenly distributed.<br />
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Now the part you are not going to like. Cover the bowl with plastic wrap and put it in the fridge for at least an hour up to overnight. I know. Who wants to wait to eat cookies? I'm telling you this is key. It gives your cookies the loft and chewiness prized amongst chocolate chip cookie connoisseurs.<br />
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Preheat oven to 350 degree and line 2 cookie sheets with parchment paper. Spoon about 2 tablespoons of dough onto the parchment and repeat. Bake for 10-14 minutes until cookies have browned slightly on the edges.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-51348294518953352842016-02-17T08:18:00.000-08:002016-02-17T08:20:55.797-08:00Avocado, fried egg, and lemony greens tostadas <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMesCrD2IXem7GpcjZo029if9er_LO32yOy4dXLwkWgY5JweigPLasslnneRv4dmdc-AuZmIM0bVs9tLW7kkqU82mmPFb1-RSuQaTbHupdee1T3eVzYFZ-9K15Sd5fLBy1re9iNhJ9qz4/s1600/DSC_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMesCrD2IXem7GpcjZo029if9er_LO32yOy4dXLwkWgY5JweigPLasslnneRv4dmdc-AuZmIM0bVs9tLW7kkqU82mmPFb1-RSuQaTbHupdee1T3eVzYFZ-9K15Sd5fLBy1re9iNhJ9qz4/s400/DSC_0136.JPG" width="400" /></a></div>
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I'm going to make it really easy on you today. If you need dinner in 15 minutes, this is it. You are going to look at the ingredient list and think these tostadas are too simple to be delicious, but I promise you won't be disappointed.<br />
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We made them two week in a row, we like them that much. In the midst of what has been a spectacular display of eating since Christmas, we needed a little break. Something a little lighter. Something with a vegetable involved. Avocado and egg are pretty spectacular especially when accompanied by a little citrus. The dressing I made for the greens is my go to vinaigrette for salads. The simplicity and ease of this dish have made it a new favorite in our house.<br />
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<b>Avocado, fried egg, and lemony green tostadas</b><br />
Serves 4, adapted from How Sweet It Is<br />
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<u>Lemony vinaigrette</u><br />
Juice of one lemon<br />
3 tablespoons olive oil<br />
2 teaspoons honey<br />
1 teaspoon dijon mustard<br />
Pinch of salt and pepper<br />
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<u>Tostadas</u><br />
2 tablespoons olive oil<br />
8 large eggs<br />
1 avocado, halved and sliced<br />
Head of butter lettuce<br />
Flour tortillas<br />
Hot sauce<br />
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In a small jar or tupperware that seals well, mix together all of the ingredients for the vinaigrette and shake.<br />
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In a large skillet, heat the olive oil over medium high heat. Once oil is shimmering add the eggs in batches. I can do about 3 at a time in my skillet. If you want to do this for a couple of nights, only fry up the eggs you are going to eat that night. Once egg edges begin to brown slightly (around 3 minutes), turn the heat off and carefully flip (so you don't break the yolk). Let the egg cook about 1-2 more minutes on this side in the hot pan with the heat off. If you like your eggs well done, leave the heat on for the last 1-2 minutes.<br />
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Spray another large skillet with nonstick spray and put over medium high heat. Once hot, add tortillas one at a time, crisping each side, 3-4 minutes a side.<br />
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Toss greens with the dressing. Over a tortilla layer greens, 2 eggs, avocado, and hot sauce.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-40682697297343407872016-02-04T17:21:00.001-08:002016-02-04T17:21:35.046-08:00Grapefruit olive oil cake with chocolate chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP3NRsCYYwIkuhL3LVBlFNlDZx2UxBfkmYyf4RbYdO2VmO6UFQwALKmk9b4M_56nnBqAPYpOPOmKQ_HCrEDV9doD-0kxEbd315fYXJ1vftADJ2lNcCK57uoqN4ZgafhUZeF0a6Nozd3o/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP3NRsCYYwIkuhL3LVBlFNlDZx2UxBfkmYyf4RbYdO2VmO6UFQwALKmk9b4M_56nnBqAPYpOPOmKQ_HCrEDV9doD-0kxEbd315fYXJ1vftADJ2lNcCK57uoqN4ZgafhUZeF0a6Nozd3o/s400/DSC_0134.JPG" width="400" /></a></div>
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It's February and I'm feeling good. Sure I'm not loving the 17" of snow that recently fell making for death defying morning runs. Snow and I are good for the year. I could go for spring.<br />
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But spring will come and until then I have this to hold onto: the Broncos are going to the Super Bowl this week! Super Bowl 50! We are going to eat buffalo chicken fondue fries and watch the Broncos dominate the Panthers. The combo of the two will probably give us heart attacks. I'm counting on my hero, Von Miller, to sack Cam Newton and his silly pants into the ground.<br />
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On the 14th, we are going to celebrate love at our favorite restaurant, Bru, at their beer paired Valentine's Day meal. Cue second heart attack.<br />
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While you may be worrying about our health at this point, we will also be snowshoeing lots. We are going to spend one weekend in February in Crested Butte cross country skiing (theoretically, because I don't really know how to ski) and snowshoeing around my favorite town. And eating fried chicken! Alright the food stuff may be getting a bit excessive.<br />
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Finally, February is the month of good citrus. I love oranges and grapefruit. Love! I also love to bake when it's cold. I have been eyeing this cake from Not without Salt for awhile. I was intrigued and uncertain. Grapefruit and chocolate chips? Delicious, that's the answer, delicious. Citrus and olive oil is already one excellent combo but the chocolate chips added a little bittersweet (if you will) touch I really enjoyed. The batter is quick to make. You can justify eating it for breakfast and dessert.<br />
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On a final note, go Broncos!!!<br />
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<u>Grapefruit olive oil cake with chocolate chips</u><br />
Serves 8, adapted from Not Without Salt<br />
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1 cup all-purpose flour<br />
3/4 cup whole wheat flour<br />
1 1/2 teaspoon baking powder<br />
1/4 teaspoon baking salt<br />
1/2 teaspoon salt<br />
1/2 cup grapefruit juice (about 1 grapefruit)<br />
1 1/2 tablespoons grapefruit zest<br />
3/4 cup plain 2% greek yogurt<br />
3 large eggs<br />
2/3 cup olive oil<br />
3/4 cup granulated sugar<br />
3/4 cup bittersweet chocolate chips<br />
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Preheat oven 350 degrees and butter a 9 x 5 loaf pan.<br />
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In a small bowl, whisk together both flours, baking powder, baking soda and salt.<br />
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In a medium bowl, whisk together grapefruit juice, zest, yogurt, eggs, olive oil, and sugar.<br />
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Add the dry ingredients to your wet ingredients and stir with a spatula until just combined. Add chocolate chips and stir until evenly distributed.<br />
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Bake for 50-55 minutes until cake is browned. Remove from the oven and allow to cool for 10 minutes before removing from the pan.Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-18837399477263028652016-01-25T10:34:00.001-08:002016-01-25T10:34:23.446-08:00Chili garlic chicken with yogurt dipping sauce <div>
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I realize that we can't all spend 6 hours in the kitchen every day. Even I have recently become more practical in my kitchen endeavors. My kitchen marathons have become fewer and further between. I still make dinner 3 nights a week and once a week make us muffins for breakfast. But I have tried to make the dinners a little more reasonable. No more homemade pasta on Wednesday nights. No more making the pumpkin puree to then make the pumpkin muffins to then go on and make coq au vin.<br />
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This week for example, all I wanted was to make jagerschnitzel with braised cabbage and spaetzle (my husband's german family would be proud). This meal has four fairly labor intensive components. My goal was to do this on a Wednesday night but I then thought the better of it and decided to wait for the weekend, where I could put my husband in charge of part of the meal. Look how practical we've become. </div>
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This meal is a perfect example of one of those nights where I needed dinner to be really easy but still tasty, always tasty. This does require you plan ahead and either marinate the chicken the night before or at least two hours before. The marinade only takes about 5 minutes to throw together. After the marinade, the dinner takes about 15 minutes to get ready. </div>
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The chili garlic sauce gives the chicken great depth of flavor. The honey in the marinade gives the chicken a nice crisp in the pan. The yogurt sauce is simple but provides a nice tangy counterpart to the sweet garlic burst of the chicken. This has the making of a new staple in our household. </div>
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<b>Chili garlic chicken with yogurt dipping sauce </b></div>
<div>
Serves 3, adapted from How Sweet It Is</div>
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<br /></div>
<div>
1 pound boneless skinless chicken breast, cut into 1" cubes</div>
<div>
1 tablespoon olive oil</div>
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1 tablespoon honey</div>
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3 tablespoons chili garlic paste (Asian aisle of the grocery store) </div>
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1/2 teaspoon salt</div>
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1/2 teaspoon pepper</div>
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2 tablespoons olive oil (to cook chicken)</div>
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<u>Yogurt sauce</u></div>
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1 cup plain greek yogurt (I used 2%) </div>
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2 tablespoons snipped chives</div>
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1 lime juiced</div>
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1/4 teaspoon salt</div>
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1/4 teaspoon pepper</div>
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In a large tupperware, whisk together olive oil, honey, chili garlic paste, salt, and pepper. Add the chicken a stir until coated. Marinade in the refrigerator at least 2 hours or overnight. </div>
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In a large saute pan over medium high heat, add the remaining 2 tablespoons of olive oil. Once the oil is hot add the chicken to the pan and cook until browned on both sides and cooked through, about 5 minutes a side. </div>
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In a small bowl, mix together all the yogurt ingredients. Either dip the chicken straight into the yogurt or serve over the top of the chicken. </div>
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Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-51088857699801515072016-01-07T07:28:00.000-08:002016-01-07T07:28:06.788-08:00Beef stroganoff <div class="separator" style="clear: both; text-align: center;">
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I'm supposed to be sharing something healthy with you today. I'm sure of it. Those New Year's resolutions have yet to wane. I will say this though-if you want to eat healthier, I think that starts with cooking meals at home. No fad diet necessary. No silly cleanses. This is a simple place to start. Cook at home more often. Cooking at home is not only better for your health than eating out but cooking with others and sharing a meal brings us together. All good things for the New Year.<br />
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Growing up beef stroganoff was my favorite family meal. I have requested stroganoff for all of my birthdays. In fact, next week I turn 30. 30! And you can bet I will be eating stroganoff. And cake! And pizza! And I will drink wine! I intend to celebrate all week with good food.<br />
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Stroganoff is a comfort food. We don't eat red meat often but I make an exception for stroganoff. This stroganoff is slightly adapted from my mom's version. The worchestire sauce and mustard are new additions and I love them. My husband and I agreed that this was our favorite stroganoff recipe to date. Our only complaint is that the beef is a little tough. Next time I intend on trying this baby in the slow cooker.<br />
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<b>Beef stroganoff</b><br />
Adapted from Bon Appetit, serves 4<br />
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2 tablespoons olive oil<br />
1 medium onion, chopped<br />
3 garlic cloves, minced<br />
1 pound crimini mushrooms, rough chopped<br />
2 teaspoons thyme<br />
1 pound top round steak, cut into 1" cubes<br />
3 1/2 cups low sodium beef broth<br />
1 cup sour cream<br />
2 tablespoons worchestire sauce<br />
1 tablespoon dijon mustard<br />
Salt and pepper to taste<br />
12 ounces egg noodles<br />
2 tablespoons unsalted butter<br />
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Heat olive oil over medium high heat in a large skillet. Add onion, garlic, and mushrooms. Stirring occasionally cook until the onions are translucent, 7-8 minutes. Add thyme and stir to combine.<br />
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Add beef to the skillet and cook until brown on each side. About 3-4 minutes a side.<br />
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To skillet add broth and cook until reduced by almost half, about 20 minutes.<br />
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While the broth is reducing, cook the egg noodles according to the package directions. Once cooked and strained mix the noodles with the butter.<br />
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Once the broth has reduced, add to the skillet sour cream, worcheshire, and mustard. Stir to combine and add salt and pepper to taste.<br />
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Spoon stroganoff over the top of the buttered noodles.Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-2582693452490516902015-12-31T15:37:00.000-08:002015-12-31T15:37:30.099-08:00Bison dogs with Asian BBQ sauce and slaw<div class="separator" style="clear: both; text-align: center;">
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Let's go out with a bang 2015! We will unapologetically devour these hot dogs right up until the end. Then in 2016 we will eat them as leftovers because they are awesome. Who said the New Year was for clean and healthy eating? I say it's for hot dogs! Especially really good ones, like these.<br />
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I'm talking the best combo of sticky sweet and spicy BBQ sauce with the lovely tang and crisp of the slaw. We both almost ate 2 each last night but we decided to be reasonable, if only slightly reasonable.<br />
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2015 was lovely. Top notch. Blake graduated from law school and passed the bar. I am proud of him because it was almost never fun. He also got a job. Big stuff. But in our household, the real success of a year is measured by the adventures we had outside of work.<br />
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In 2015, we visited 1 national monument, 3 state parks, and 7 national parks. Those are the metrics we love. The ones that give our day-to-day meaning. The great outdoors. Adventures shared together.<br />
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In 2015, we saw the Columbia Icefield, the largest icefield in the Rockies. We touched glacial turquoise waters in Canada's national parks. We wandered among hoodoos. We spent time fishing with family in the mountains. We learned about birds. We celebrated 2 years of marriage surrounded by blazing aspen trees. I wouldn't have traded a moment.<br />
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<b>Bison hot dogs with Asian BBQ sauce and slaw</b><br />
Serves 4<br />
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4 bison hot dogs<br />
4 Buns (we used pretzel buns which were superb)<br />
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<u>Asian slaw</u><br />
1 small head of red cabbage or 1/2 a large head, sliced<br />
1 carrot, grated on the large holes of a box grater<br />
3 large radishes, grated on the large holes of the box grater (if you hate radishes, sub an extra carrot)<br />
1/2 cup cilantro, rough chopped<br />
2 serrano or Thai chiles, diced<br />
1 tablespoon lime juice<br />
1 tablespoon soy sauce<br />
1 tablespoon chile paste (found in the Asian aisle)<br />
1 tablespoon white wine vinegar<br />
1 tablespoon olive oil<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
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I think this slaw is best made a few hours before you want to eat but it will still be tasty if made right before.<br />
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In a large bowl, mix together cabbage, carrot, radishes, cilantro, and chiles.<br />
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In a small bowl, whisk together lime juice, soy sauce, chile paste, white wine vinegar, olive oil, salt, and pepper. Pour over the cabbage mixture and stir until combined. Store in the fridge until use.<br />
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<u>Asian BBQ sauce</u><br />
1/2 cup ketchup<br />
2 tablespoons brown sugar<br />
4 tablespoons red chile paste<br />
1 tablespoon soy sauce<br />
1 tablespoon apple cider vinegar<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon ground ginger<br />
Pinch of red pepper flakes<br />
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In a sauce pan over medium heat, whisk all ingredients together. Whisk occasionally for 5-7 minutes, until sugar has dissolved and ingredients are combined.<br />
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In a saute pan over high heat, crisp bison dogs on both sides. About 3-4 minutes a side. Load up your bun with hot dog, BBQ sauce, and slaw.<br />
<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-11350894260274316982015-12-10T11:23:00.001-08:002015-12-10T11:23:15.708-08:00Black lentil and spicy Italian chicken sausage soup <div class="separator" style="clear: both; text-align: center;">
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Between all the stuffing, au gratin potatoes, cookies, and pie, we must take a break. A small break, albeit, but a break none the less. I don't want to scare you away by calling this dish clean eating. I figured you already are a little less than enchanted by the thought of eating lentil soup, but this dish is darn good. You will look at the simple ingredients and you may not believe it but give it a go. <div>
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The parsnips, carrots, celery, and onions up the flavor of the broth. Use a chicken sausage you really like. That's part of the success here, good chicken sausage. This meal is healthy and good. So so good. In fact, Blake and I ate lentil soup at one of our favorite restaurants in town last night and we thought this recipe was better. We may or may not have served this with a big chunk of crusty bread. We all have our limits. </div>
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<b>Black lentil and spicy Italian chicken sausage soup</b></div>
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Serves 6, adapted from Bon Appetit </div>
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<div>
2 tablespoons of olive oil</div>
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1 pound cooked spicy Italian chicken sausage, cut into 1/2" rounds </div>
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1 large onion, chopped</div>
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2 large carrots, peeled and chopped</div>
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2 large parsnips, peeled and chopped </div>
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2 celery stick, chopped </div>
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2 1/2 teaspoons Italian seasoning </div>
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1 pound black lentils</div>
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3 quarts chicken broth</div>
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4 cups of spinach </div>
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In a large pot over medium high heat, add 1 tablespoon oil. Once oil is warm, cook sausage until browned. Transfer sausage to a plate. </div>
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Add last tablespoon of oil to the pot. Add onion, carrots, parsnips, celery, and Italian seasoning to the pot. Cook, stirring occasionally, until vegetables begin to soften, 7-8 minutes.</div>
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Add lentils and stir to coat. Add chicken broth and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 20 minutes. </div>
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Add sausage back into the soup along with the spinach. Simmer for another 10 minutes. Season with salt and pepper to taste. </div>
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Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-51827350182332387592015-12-04T09:21:00.000-08:002015-12-04T09:21:40.337-08:00Banana bran muffins<div class="separator" style="clear: both; text-align: center;">
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I'm reading Bob Dylan's <i>Chronicles </i>right now. He has a brilliant mind. It's like going down the rabbit hole of an endless and interesting train of thoughts. One minute he is ruminating on how little he knows about the Civil War and two sentences later he is talking about Tolstoy and Pushkin and you are wondering how those topics connect so you just hang on for the ride.<br />
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I especially enjoyed his reflection on how he came to write his own songs. In Dylan's words, "I couldn't have come up with anything comparable or halfway close to the folk song lyrics I was singing to define the way I felt about the world. I guess it happens to you by degrees. You don't just wake up one day and decide that you need to write songs, especially if you're a singer who has plenty them and you're learning more every day. Opportunities may come along for you to convert something-something that exists into something that didn't yet. That might be the beginning of it."<br />
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I like this because I love to write and the way Dylan speaks to writing songs is how I feel about writing in general. Writing is an opportunity for me to express my thoughts about the world in small doses daily. It's a part of the reason I started this space on my favorite topic, food.<br />
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Which means my train of thought for the day went something like this: Dylan's ruminations, love of writing, food is great, breakfast muffins, need to use old bananas, love bran muffins, what about breakfast banana bran muffins? See how we got here?<br />
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Muffins! You all know how I feel about muffins. I especially love bran muffins. They are nutty, hearty, and full of fiber. I also happen to love banana muffins. Banana adds sweetness without sugar. These muffins were a perfect marriage. I feel good about eating them in the morning. As with all muffins, these are easy to make! Easy, I tell you! You are 30 minutes away from enjoying warm homemade muffins start to finish. Do it on Sunday and enjoy them the rest of the week.<br />
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<b>Banana bran muffins</b><br />
Adapted from my favorite Cook's Illustrated bran muffins, makes 12<br />
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2 1/4 cups bran cereal<br />
1 1/4 cups whole wheat flour<br />
1/2 cup all-purpose flour<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
2 large eggs<br />
1/2 cup brown sugar<br />
2 tablespoons molasses<br />
1 teaspoon vanilla extract<br />
3 tablespoons butter, melted and cooled<br />
1 3/4 cups 2% greek yogurt<br />
3 ripe bananas<br />
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Preheat oven to 400 degrees and spray a large muffin tin with nonstick spray.<br />
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In a food processor or blender, add a cup of the bran cereal and pulse until powder.<br />
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In a medium bowl, whisk together the cup of bran cereal you just processed with wheat flour, all-purpose flour, baking soda, and salt.<br />
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In a large bowl, whisk together eggs, brown sugar, molasses, and vanilla extract until combined. Add melted butter and yogurt and whisk until combined. Add bananas and use a potato masher to mash until mostly smooth (a few banana lumps don't matter). With a spatula, stir in remaining bran cereal. <br />
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Add dry ingredients to the wet ingredients and stir with a spatula until just combined. Distribute batter in muffin cups. Bake 14-18 minutes until a toothpick inserted in the center of a muffin comes out clean.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-67685110987687989772015-11-23T15:23:00.001-08:002015-11-23T15:23:19.447-08:00Curry sweet potato chicken noodle soup<div class="separator" style="clear: both; text-align: center;">
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El Nino has yet to impress me. I find myself possibly, in the very slightest of ways, wanting snow. I'm sure I will get over this small desire soon enough. Snow will anger me with its wanton ways and I will hope to never seen it again. But for now I can't fight the urge to watch it fall outside my window cup of hot chocolate in hand.<br />
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Even without the snow, my food cravings have completely shifted. So when the weather man said 6" of snow would fall this week and it didn't, I still wanted soup. Noodle soup. I also happen to be in possession right now of 6 tons of potatoes, root vegetables, and winter squash. This year we elected to extend our farm share through the winter. I love it. I really do. It matters where your food comes from, how it is grown, and who grows it. Now seven months a year I know exactly where my food comes from. I visit the farm every Wednesday to pick up a bounty. I will be making 100 varieties of pumpkin and butternut squash soup, bread, and pasta until February and I will enjoy every moment of it.<br />
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This soup was the perfect antidote to my need for something warming and used up some of my large supply of potatoes. The curry gives it all the kinds of warming spices you are wanting this time of year. The coconut milk gives it a little richness without the addition of dairy. Snow or not it's deeply satisfying.<br />
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<u>Curry sweet potato chicken noodle soup</u><br />
Adapted from Bon Appetit, serves 6<br />
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2 tablespoons olive oil<br />
1 red onion, sliced<br />
3 garlic cloves, minced<br />
1 jalapeno, seeded and minced<br />
2 tablespoons, minced and peeled ginger<br />
2 tablespoons Thai red curry paste, found in the Asian aisle of your grocery store<br />
1 tablespoon garlic chile paste, also found in the Asian aisle<br />
2 tablespoons curry powder<br />
2 14 ounce cans light coconut milk<br />
5 cups chicken broth<br />
2 tablespoons fish sauce (Asian aisle)<br />
2 teaspoons sugar<br />
2 cups sweet potatoes, chopped into 1/2" cubes<br />
1 pound dried pad thai rice noodles (Asian aisle)<br />
3/4 pound chicken breast, cut into 1" cubes<br />
1/4 cup cilantro<br />
1 lime, cut into wedges<br />
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Heat olive oil in a large saute pan over medium high heat. Once hot, add onion, garlic, jalapeno, and ginger. Cook stirring occasionally until the onion is translucent, 7-8 minutes. Add in curry paste, garlic chile paste, and curry powder and stir until fragrant, about 2 minutes. Add in coconut milk, chicken stock, fish sauce, and sugar. Bring to a simmer and then turn to low to keep warm while you prepare the sweet potatoes and noodles.<br />
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Bring water to boil in a large sauce pan. Add sweet potatoes and boil until slightly softened, 7-8 minutes. Remove sweet potatoes with a slotted spoon and put on a plate to reserve for later. Use the water you boiled the sweet potatoes in to cook the rice noodles according to package directions.<br />
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Increase the heat on the stock to medium and bring to a simmer. Add chicken and cook 10-15 minutes until cooked through. Turn off heat and add back in sweet potatoes.<br />
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Place rice noodles in individual bowls, pour broth over the top, and serve with lime wedge and cilantro.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-50890633095202930472015-11-11T08:21:00.000-08:002015-11-11T08:21:07.428-08:00Potato pull-apart rolls<div class="separator" style="clear: both; text-align: center;">
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Woops...It looks like I disappeared for a few months. Summer got the best of me. I want to be outside, must be outside, when the sun is shining. But you can bet I have been cooking.<br />
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Have you heard of Malcom Gladwell's 10,000 hour rule? The basic idea is that if anyone does something for 10,000 hours they will become experts. He posits that this is how Bill Gates became a computer tycoon. I think I'm getting close to reaching that 10,000 hours spent baking and cooking. I feel I have grown leaps and bounds in the past few months. I love food. I really do. From the ground to the plate. I will keep cooking and sharing.<br />
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In the past few months, Blake and I have started an America West book club. The America West is one of our greatest loves. We have created a list of books, both fiction and nonfiction, that we want to read and discuss in this lifetime. We just kicked off <i>Epitaph: A Novel of the O.K. Corral </i>by Maria Doria Russel.<br />
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For fun, because life should always be fun, we decided to make a cowboy dinner in tandem with beginning the book. Coffee rubbed steak, baked beans, and potato pull-apart rolls made up the menu. Health food if you will. These rolls would be perfect for Thanksgiving. They are fluffy, buttery delights. Here's Blake taking the theme seriously.<br />
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<u>Potato pull-apart rolls</u><br />
Adapted from Bon Appetit, makes 18 rolls<br />
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2 medium Yukon Gold potato (you want a 1 1/2 cups when pureed)<br />
1 cup 2% milk<br />
1 package active dry yeast (2 1/4 teaspoons)<br />
4 tablespoons sugar<br />
6 tablespoons butter, melted, plus more for brushing<br />
4 cups all-purpose flour<br />
2 large eggs<br />
1 large egg yolk<br />
1 tablespoon sea salt<br />
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Boil potatoes in small sauce pan for 30-40 minutes until soft. Puree in a food processor or blender.<br />
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Proof the yeast: Heat the milk up in the microwave until it is warm not hot. This was about 30 seconds in my microwave. Add yeast and sugar to milk and stir until sugar dissolves. Let sit for 10 minutes until the yeast gets foamy. This is how you know your yeast is active.<br />
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In the bowl of a stand mixer with a whisk attachment, mix together yeast and milk mixture with the potatoes until no lumps remain. Add butter and mix until incorporated. Switch to the dough hook and add half the flour. Mix on medium until a sticky wet dough forms. Add eggs, egg yolk, the rest of the flour, and salt. Knead on medium high for about 5 minutes. Brush the top of the dough with butter and let rise in a warm place covered for 40 minutes. The dough should be about 1 1/2 times its original size.<br />
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Brush a 13" by 9" baking dish with melted butter. Turn dough out onto a lightly oiled surface and roll the dough into 18 balls with your hands. Place dough balls into the baking dish, brush with melted butter again, and let rise uncovered for another 45 minutes.<br />
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Preheat oven to 400 degrees. Brush dough one more time with butter (the more butter the merrier) and sprinkle with sea salt. Bake for 15-20 minutes, until the rolls are a golden brown. Let cool for 10 minutes, then turn out onto a wire rack.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-45985723704564877072015-06-23T09:25:00.001-07:002015-06-23T09:25:13.898-07:00French onion dip<div class="separator" style="clear: both; text-align: center;">
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Date night. It's important. I have been married for almost 2 years. I know, right? Two, whole, crazy years. I still really like my husband. I rarely find him annoying. I want to spend all the time with him. In the scheme of the 60 years I intend to married, 2 is not much, but that doesn't make it any less important to do good things for our relationship everyday. Good things like French onion dip.<br />
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I made this dip for a surprise date night for Blake. I threw him a summer party complete with decorations, build your own mojito bar, strawberry shortcake, hot dogs, and dips! Dips was kind of the theme. For the hot dogs, we had mustard, jalapeno jam, kimchi, and homemade BBQ sauce. Then I made homemade potato chips with salsa, herbed goat cheese dip, and French onion dip. Dipping is fun.<br />
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I will argue French onion dip from the packet mixed into sour cream is pretty darn good but it has nothing and I mean nothing on this dip. Slowly caramelizing the onions bring new layers to dip you never thought possible. It's sweet and rich. It's really one of my favorite things. Perfect for BBQs or date nights.<br />
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<b>French onion dip</b><br />
Adapted from How Sweet It Is, serves 4-6<br />
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1 tablespoon olive oil<br />
2 tablespoons butter<br />
4 sweet onions, sliced<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
2 tablespoons brown sugar<br />
4 cloves garlic, minced<br />
1 (8oz) block of cream cheese, softened<br />
1 cup 2% greek yogurt<br />
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Heat the oil and butter in a large skillet over medium low heat. Stir in onions, salt, and pepper. Cover and cook, stirring occasionally, until onions are deep golden brown, about 30 minutes. After 30 minutes, add the garlic and brown sugar and cook for another 15 minutes. Remove from heat.<br />
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Place the onions, cream cheese, and yogurt in a food processor and pulse until combined. You can eat it immediately or let it sit overnight in the refrigerator.Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-80558291541917991392015-06-07T18:03:00.000-07:002015-06-07T18:03:28.299-07:00Maple Yogurt Bread <div class="separator" style="clear: both; text-align: center;">
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Summer. Ah, summer. You make me so happy. The best thing about summer is all the hours of daylight. When I get home from work, I still have so much time to have fun. Blake and I's most recent version of fun involves birding. I kid you not. We are eighty years old at heart. Last night we went to a talk on the Colorado River. The average age of the group? Probably around 60. Did I mention that the photos of the Colorado River reaching the ocean after a decade choked both us up? And yes I immediately went out and hugged a tree afterwards. Judge if you will.<br />
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Back to the birding. After the 100th time of me pointing out pretty birds to Blake, we finally bought a book. Now we are spending evenings out by ponds and walking trails trying to identify any birds we can. We are made to be birders. We love the outdoors. We love animals. Blake loves cataloging things. I secretly want to be clad in a khaki Patagonia vest and wide brimmed hat as I wander amongst my fellow retiree birder brethren. If you need us, we will be sitting on a bench listening for the song of the meadowlark. <br />
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My love of summer and birds really has nothing at all to do with this bread. Who makes maple yogurt bread in the summer? Maple is a flavor of the fall. The maple trees are actually tapped this time of year so maybe that's some justification? Not that we need any justification. Maple yogurt bread is a slice of comfort. The maple flavor is subtle with a touch of lemon zest. It makes for a great breakfast. Perfect for enjoying on a quiet morning on the porch watching the blue jays flit around your trees.<br />
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<b>Maple yogurt bread </b><br />
Adapted from Food 52, makes an 8" loaf pan<br />
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1/2 cup maple syrup<br />
3/4 cup 2% greek yogurt<br />
3 eggs<br />
1 teaspoon vanilla extract<br />
1 teaspoon lemon zest<br />
1 cup whole wheat flour<br />
1/2 cup all-purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/3 cup coconut or olive oil<br />
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Preheat the oven to 350 degrees. Generously butter an 8" loaf pan.<br />
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In a large bowl, whisk together the maple syrup, greek yogurt, eggs, vanilla extract, and lemon zest.<br />
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In a medium bowl, whisk together both flours, baking powder, and salt.<br />
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Add the dry ingredients to the wet and stir with a spatula until just combined. Add your oil and stir until absorbed by the batter. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean.<br />
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Let cool for 5 minutes in the pan. Cut around sides to remove and cool on a cooling rack.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-42872209407923397602015-05-21T19:12:00.001-07:002015-05-21T19:12:25.521-07:00Grilled honey chipotle chicken salad<div class="separator" style="clear: both; text-align: center;">
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Blake and I returned from the desert last week. As always Utah left us breathless at every turn. If you are seeking solitude in a world where little is left, the desert is for you. We hiked to some of the most beautiful places I have ever been. With nothing to distract us, Blake and I talked for hours around the campfire. In the morning we would awake and hike out among hoodoos, to waterfalls, and hidden desert arches. Utah makes our lives simple again. Escaping cell phones and TV is a gift. Talking to my husband, I mean really talking to him is my favorite thing. The desert is a wondrous place.<br />
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Leaving the desert sun behind is the hardest thing. When we returned home we were both craving some fresh food. Our camp dining consisted of beer cheese fondue, nachos, pasta, and burgers. So I made a salad and a really good one at that. A salad I would eat time and time again for dinner and feel completely satisfied. The honey chipotle marinade/dressing gives the chicken a nice crispy sweet crust when grilled. Toss with a bunch of crispy romaine lettuce, tomatoes, avocado, cilantro, and honey chipotle dressing for something delightful.<br />
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<b>Grilled honey chipotle chicken salad </b><br />
Adapted from How Sweet It Is, serves 4<br />
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<u>Honey chipotle chicken marinade/dressing</u><br />
1 pound boneless skinless chicken breast<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
3 tablespoons olive oil<br />
4 tablespoons adobo sauce from can of chipotles<br />
3 tablespoons honey<br />
3 tablespoons dijon mustard<br />
4 garlic cloves, minced<br />
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<u>Salad</u><br />
1 head of romaine lettuce, rough chopped<br />
1 pint of cherry tomatoes, halved<br />
1/4 cup fresh cilantro, rough chopped<br />
4 green onions, sliced<br />
1 lime, juiced<br />
Avocado, sliced<br />
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Whisk together the salt, pepper, olive oil, adobo, honey, dijon, and garlic. Pour half the marinade over the chicken. Save the other half for salad dressing. Marinade the chicken in the fridge for at least 2 hours.<br />
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Preheat your grill to medium high heat. Grill the chicken about 6-8 minutes per side, until chicken is slightly charred with grill marks. Slice chicken and toss with all the salad fixings and the remaing marinade.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-6691289617631908442015-04-20T16:56:00.001-07:002015-04-20T16:56:31.041-07:00Irish soda bread muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hvmqvW6Vw4O_qILa88A3XDGK8oZXL8QCXbvjFEOQUB9Dk6Po2jJF4yG927Ih3H0IwJJ-Wsdql0Unhf28ZqQi0X5KcXx9QWD3jAvJ0r5BRb9G0uo09XYV3WNGXVM8FXBV9jEKvUi_tiU/s1600/IMG_3176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hvmqvW6Vw4O_qILa88A3XDGK8oZXL8QCXbvjFEOQUB9Dk6Po2jJF4yG927Ih3H0IwJJ-Wsdql0Unhf28ZqQi0X5KcXx9QWD3jAvJ0r5BRb9G0uo09XYV3WNGXVM8FXBV9jEKvUi_tiU/s1600/IMG_3176.JPG" height="300" width="400" /></a></div>
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Muffins. I really like muffins. Not the kind with tons of sugar and fat that seem more like dessert (okay I like those too), but the kind that start a day off right. The low sugar, whole wheat, power me through the day kind. I can tell you that muffin mornings are really enjoyable. We may find ourselves thinking that muffins are only meant to be splurged upon at the coffee shop for indulgent treats. I disagree. We can splurge every day in our homes with little effort. A good book, some tea, and homemade muffins are all we need for a little extra happiness in our days. <div>
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So you heard when I said easy right? So easy. You can't mess them up. Twenty minutes to make the batter + twenty minutes in the oven=dreamy muffin mornings. These muffins take the cake or the muffin, if you will. They are a little like biscuits turned muffin. Buttermilk gives them moisture and a richness without actually being rich. Currants (or raisins) and a tiny bit of sugar make them slightly sweet. They are absolutely my favorite. Second only to these <a href="http://sustainfortheloveoffood.blogspot.com/2014/06/carrot-cake-power-muffins.html" target="_blank">carrot cake power muffins</a>. A really excellent muffin morning awaits you. </div>
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<b>Irish soda bread muffins </b></div>
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Makes 10 muffins, adapted from King Arthur Flour </div>
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1 1/2 cups whole wheat flour</div>
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3/4 cup all-purpose flour </div>
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1 teaspoon baking powder </div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1/4 cup granulated sugar + more to sprinkle on top</div>
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1 1/2 cups currants or raisins </div>
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1 large egg</div>
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1 1/4 cups buttermilk </div>
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3 tablespoons melted butter</div>
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Preheat oven to 375 degrees. Spray a muffin tin with nonstick spray.</div>
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In a medium bowl, whisk together both flours, baking soda, baking powder, salt, and sugar. In a large bowl, whisk together egg, buttermilk, butter, and currants. Add dry ingredients to wet and mix with a spatula until just combined. </div>
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Evenly distribute the batter between 10 muffins cups. Sprinkle sugar evenly over the top of each muffin. Bake 10-15 minutes until slightly golden brown and toothpick inserted in the center comes out clean. </div>
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Let cool for five minutes in muffin tin and then remove to let cool. Serve with some jam on top for extra goodness. </div>
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Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-44356619186528283092015-04-15T07:52:00.000-07:002015-04-15T07:52:09.329-07:00Tortilla crusted chipotle salmon cake salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfCqMTr5MtRbPzUt8C14NZXbwQ5DwitzUF1-IhikNL5UKfPCZlfBoL6JN3fwxOxhm1a_MYca3pncynF0eYSCWiGeF3-wgMaacUftmItrAQFMOOKoy9fJggrFi0y_rVKpZ0OUn_u9d458/s1600/IMG_3168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfCqMTr5MtRbPzUt8C14NZXbwQ5DwitzUF1-IhikNL5UKfPCZlfBoL6JN3fwxOxhm1a_MYca3pncynF0eYSCWiGeF3-wgMaacUftmItrAQFMOOKoy9fJggrFi0y_rVKpZ0OUn_u9d458/s1600/IMG_3168.JPG" height="300" width="400" /></a></div>
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We are going to go ahead and call this salad. Lettuce is involved. Also involved is an awesome chipotle salmon cake crusted in tortilla chips. Tortilla chips in a salad I can get behind. The crunch from the tortilla chips is really exceptional in tandem with this smoky salmon cake. Layer some chipotle aioli, avocado, and goat cheese over the top and you have yourself a meal.<br />
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We ate this meal after both of us had pretty grueling weekend workouts. Blake spent 16 hours on his feet climbing on some snow in Rocky Mountain National Park and I completed my last long training run before the Colorado Marathon. The run took me on the back roads from Boulder to Lyons in an exhausting head wind. The idea was once I got to Lyons we would celebrate at our favorite local brew pub Oskar Blues. Turns out after running 20+ miles ruebens and nachos aren't that appealing but we ate them anyway and both immediately regretted it.<br />
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Hence the need for a salad but a salad of substance. This salad hits all the marks and proved to be much better recovery food. Did I mention we had some ice cream too after the pub food? Apparently we don't learn.<br />
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<b>Tortilla crusted chipotle salmon cake salad</b><br />
Adapted from How Sweet It Is, serves 4<br />
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1 pound of salmon<br />
1 shallot, minced<br />
2 garlic cloves, minced<br />
1 egg<br />
1/3 cup seasoned bread crumbs<br />
1 tablespoon adobo sauce from can of chipotles in adobo sauce<br />
1 teaspoon chili powder<br />
1 teaspoon paprika<br />
1/2 teaspoon cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 tablespoon dried parsley<br />
1 cup tortilla chip crumbs (use a food processor or blender to break up)<br />
3 tablespoons olive oil<br />
Head of butter lettuce<br />
Goat cheese<br />
1 avocado<br />
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<u>Chipotle aioli</u><br />
1 chipotle pepper, chopped<br />
2 tablespoons adobo sauce<br />
1/2 cup mayonnaise<br />
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Preheat oven to 425 degrees. Spray a baking dish with nonstick spray and bake salmon for 20-25 minute until cooked through.<br />
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In a large bowl, flake the salmon into small pieces using a fork. Add shallot, garlic cloves, egg, seasoned bread crumbs, adobo, chili powder, paprika, cumin, salt, pepper, and parsley. Use a large spoon to mix together.<br />
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Form the salmon mixture into 4 patties. Place your tortilla crumbs on a plate. Press salmon cake into crumbs on both sides.<br />
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Heat olive oil in a large saute pan on medium high heat. Once hot, add salmon cakes and cook until golden brown on each side, about 4-5 minute a side.<br />
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On top of the lettuce layer the salmon cake, goat cheese, avocado, and drizzle chipotle aioli over the top.Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-63951367102139995842015-04-09T15:49:00.002-07:002015-04-09T15:49:41.598-07:00Graham cracker carrot cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9uTlueP5L9r2ZIr_OMKUDZyZ_oJn5cn0z5XXCUymDM67Pp-rpOM9dG2LXmK-5QSWo-8LKYY7kQDcRHeAa-BlMz4j1s5D8PJDz1LOQRaGIC40Rf91DUIAtPc2y_puzfj6aD7vvEKlcfA/s1600/IMG_3153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9uTlueP5L9r2ZIr_OMKUDZyZ_oJn5cn0z5XXCUymDM67Pp-rpOM9dG2LXmK-5QSWo-8LKYY7kQDcRHeAa-BlMz4j1s5D8PJDz1LOQRaGIC40Rf91DUIAtPc2y_puzfj6aD7vvEKlcfA/s1600/IMG_3153.JPG" height="400" width="300" /></a></div>
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You know what is kind of magical? Spring trees in bloom. Colorado is currently lit up by various shades of fluffy
pink and white blooms on trees. And then there are the tulips, the daffodils,
the irises, and trees budding out. The world is colorful again. It’s lovely. We
all could use a little more magic in our days.</div>
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We spent last weekend basking in
the spring sun. First, we enjoyed many of Colorado’s delicious beers at Avery
Brewing’s Strong Ale Fest. Then we spent Easter Sunday with family. I made
carrot cake and pastel colored M&M cookies for Easter dinner. Not just any
old carrot cake though, graham cracker carrot cake. That’s right ground up
cinnamon graham crackers replaced some of the flour in this cake. If you love
graham crackers like any self respecting adult should, you will love this cake.
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The cake is jam packed with
carrots making it super moist. The graham crackers give it an extra little
special kick of flavor and then, of course, we have cream cheese frosting. The
only kind of frosting in my opinion. For some reason, I have a hard time
slathering a cake with all the butter in buttercream frosting, but when it
comes to cream cheese, I say the more the merrier. Have your cream cheese
enrobed cake and eat it too has always been my credo. </div>
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Also, this is a layer cake and we
don’t have enough occasions in life to make a layer cake. So while this may be
a little late for Easter, make this cake to celebrate spring or Friday. You
know there are never enough reasons to celebrate in my book. Also, don't be scared of making a layer cake. I think most people are deterred by making frosting. The
key to frosting is well softened, room temperature butter and cream cheese. Use
your electric mixer to mix your softened cream cheese and butter with powdered
sugar until light and fluffy. You can do it. I promise </div>
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<b>Graham cracker carrot layer cake<o:p></o:p></b></div>
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Adapted from Smitten Kitchen, serves 14-16 people</div>
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1 cup all-purpose flour</div>
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¾ cup finely ground cinnamon graham crackers, use your food processor
or blender to make the crumbs</div>
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¾ teaspoon baking soda</div>
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1 ½ teaspoons baking powder</div>
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¾ teaspoon salt </div>
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1 ½ teaspoons cinnamon</div>
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¼ teaspoon ground nutmeg</div>
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¾ teaspoon ground ginger</div>
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½ cup granulated sugar</div>
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¾ cup brown sugar</div>
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10 tablespoons butter, melted</div>
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3 large eggs</div>
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3 cups peeled and grated carrots, this was about 5 large carrots for me</div>
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<u>Cream cheese frosting <o:p></o:p></u></div>
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2 (8 ounce) packages cream cheese, softened </div>
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3 tablespoons unsalted butter, at room temperature</div>
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2 cups powdered sugar</div>
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2 teaspoons vanilla extract</div>
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<br /></div>
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Preheat oven to 350 degrees. Line two 9-inch cake pans with parchment
paper and spray with nonstick spray. </div>
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In a large bowl, whisk together flour, graham cracker crumbs, baking
soda, baking powder, salt, cinnamon, nutmeg, and ginger. </div>
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In a medium bowl, whisk together butter, sugar, and eggs until smooth.
Stir in carrots. Pour wet ingredients in to the dry and stir with a spatula
until flour just disappears. Pour batter evenly into your two cake pans. Bake
18-22 minutes, until a knife or toothpick inserted in the center comes out
clean. Let the cake cool in the cake pan five minutes before removing. Then
cool on a cooling rack until completely cool. It’s important that the cakes are
completely cool before you frost them. </div>
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For the frosting, beat the cream cheese and butter together until
completely smooth. Add the powdered sugar and vanilla extract and beat again
until smooth. </div>
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<br /></div>
<br />
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Spread top of one cake with about 1/3 of the frosting. Place the next
layer on top. Spread the rest of the frosting over the top and side. My method
is to start with the frosting on the top of second layer and spread outward to
the sides and over. </div>
Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-65056882680375071692015-03-31T17:37:00.000-07:002015-03-31T17:42:01.493-07:00Raspberry whole wheat bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHr7eR0yT_4LEBdp3db-dvq2k9s1c7JczQIG4NZ32ykAKi9Hz3RfgyIvVVZ45oXIyf_930397pHx5jMBc1g0UQRAJWFb7t-SvymZSk74pni_hyphenhyphen-98Ec4DNPNhOOlXxbS_1oK7J8YgjWEc/s1600/IMG_3143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHr7eR0yT_4LEBdp3db-dvq2k9s1c7JczQIG4NZ32ykAKi9Hz3RfgyIvVVZ45oXIyf_930397pHx5jMBc1g0UQRAJWFb7t-SvymZSk74pni_hyphenhyphen-98Ec4DNPNhOOlXxbS_1oK7J8YgjWEc/s1600/IMG_3143.JPG" height="400" width="300" /></a></div>
<br />
In a constant effort to perfect camping, hiking, and road trip food, I'm always focused on the snacks. When taking to the road and spending hours romping in the splendid outdoors, quality snacks are a must. I love snacks. Especially sweet ones, which are more like dessert, but sort of healthy.<br />
<div>
<br /></div>
<div>
Right now I'm testing out recipes for our annual Utah desert road trip in May. This time we will be exploring Grand Staircase-Escalante National Monument, Capitol Reef National Park, and diving further into the San Rafael Swell. The desert is calling and we must go. </div>
<div>
<br /></div>
<div>
We have already planned the menus. The first night, in celebration of Blake's completion of law school, we will be making camp beer cheese fondue. That's right you can have fondue and all the fixings while camping or so says <i><a href="http://www.amazon.com/Sunset-The-Great-Outdoors-Cookbook/dp/0376028076" target="_blank">Sunset's The Great Outdoors Cookbook</a></i>. There will also be camp pesto pasta, thai red peanut coconut curry noodles, frittata, and pancakes. We will snack on M&M cookies, homemade chex mix, beef jerky, nut butter, Annie's cheddar bunnies, and these bars. These snacks are becoming tradition and traditions make camping under the stars all the more special. </div>
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<br /></div>
<div>
The reason for these bars is a childhood love of Nutri-Grain bars. As with all food things in life now, I believed a version of Nutri-Grain bars could be homemade with less unpronounceable ingredients and more whole food ingredients. I'm talking whole wheat, oats, raspberries, sugar, and butter. That list right there makes for an energy filled food, maybe a little decadent, but a great tasty hiking snack. These bars revived me after a 20 mile training run this morning and they will revive me after hiking miles in the desert in May. And darn are they good and easy. Good things in life should always be embraced. </div>
<div>
<br /></div>
<div>
<b>Raspberry whole wheat bars</b></div>
<div>
Adapted from Two Peas and Their Pods</div>
<div>
<br /></div>
<div>
1 1/2 cups whole wheat flour </div>
<div>
1 1/2 cups thick rolled oats </div>
<div>
1/3 cup brown sugar</div>
<div>
1/2 teaspoon salt </div>
<div>
2 tablespoons coconut oil (melted) or canola oil</div>
<div>
6 tablespoons unsalted butter, cold and cut into 1/2" cubes </div>
<div>
1/4 cup water</div>
<div>
3/4 cup raspberry jam or any favorite fruit jam </div>
<div>
<br /></div>
<div>
Preheat oven to 350 degrees</div>
<div>
<br /></div>
<div>
In the bowl of a food processor, pulse together flour, oats, brown sugar, and salt, about 3-4 pulses. Add the coconut oil, butter, and water and pulse until the dough holds together when pressed. If dough seems dry, add water a tablespoon at a time until it holds together. Alternatively you can whisk the flour, oats, sugar, and salt in a large bowl and add oil, butter, and water using a fork to combine and break up pieces of butter into the dough. </div>
<div>
<br /></div>
<div>
Grease a 9" by 13" baking pan with nonstick spray, cover the pan with parchment, and spray the parchment with nonstick spray. Pour half the dough mixture into your baking dish and use your hands to press it into a layer. Using a spatula spread the jam over this layer. Sprinkle the other half the dough over the top and use your hands or the spatula to press into a layer. </div>
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<br /></div>
<div>
Bake for 35-40 minutes, until golden brown.</div>
<div>
<br /></div>
<div>
Let cool before cutting into whatever sized bars you please. </div>
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<b><br /></b></div>
Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-8485235495936590292015-03-25T15:21:00.000-07:002015-03-25T15:21:26.760-07:00Hoisin pork rice bowls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVurtIl1NGEnLjSmzMLIOFveP70_qOiJBR0pl6Azuur8piHBZSqnH19D_w2iIR6VkgRUPvG9j-95PzvkLqo7GlZOCibek1DY5e7Yw7_SuSZVn0vfUYicNuHJxXm-THwo2hOZGcwqmEDg/s1600/IMG_3137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVurtIl1NGEnLjSmzMLIOFveP70_qOiJBR0pl6Azuur8piHBZSqnH19D_w2iIR6VkgRUPvG9j-95PzvkLqo7GlZOCibek1DY5e7Yw7_SuSZVn0vfUYicNuHJxXm-THwo2hOZGcwqmEDg/s1600/IMG_3137.JPG" height="400" width="300" /></a></div>
<br />
Spring has kicked me into high gear. I spent the entire weekend outside doing all the garden projects I have been meaning to do since we bought the house. That was four years ago. In those four years, weeds reclaimed pretty much everything. My back lawn is one big dandelion patch and since I'm one of those darn tree huggers, I refuse to spray anything nasty on them. So I have bequeathed the yard to those lovely yellow weeds. Go ahead dandelions. It's all yours.<br />
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<br /></div>
<div>
This weekend I laid weed barrier in the weed infested planter beds. I could no longer stand for the weeds threatening my tulips and irises. I also pulled up old mummified tomato plants from days of yore. Peas and carrots are successfully in the ground. I stained the deck. I gave myself a high five. </div>
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<br /></div>
<div>
After all the backbreaking work, I even manage to make dinner. These hoisin pork rice bowls are like the homemade version of Tokyo Joe's. They are simple to make. The hoisin sauce with peanut butter, and sweet red chili sauce is the best part. It coats the pork and vegetables in a sticky sweet delight. The pork does need to sit for an hour in the dry brine or overnight, if you want to plan ahead. After letting the pork marinate, the recipe comes together in less than 30 minutes. </div>
<div>
<br /></div>
<div>
<b>Hoisin pork rice bowls </b></div>
<div>
Adapted from Half Baked Harvest, serves 4</div>
<div>
<br /></div>
<div>
<u>Pork</u></div>
<div>
1 lb pork chops, cubed</div>
<div>
3 cloves of garlic</div>
<div>
2 tablespoons of brown sugar </div>
<div>
1 teaspoon salt</div>
<div>
1 teaspoon pepper</div>
<div>
3 tablespoons olive oil </div>
<div>
1/4 cup soy sauce</div>
<div>
3 tablespoons fish sauce </div>
<div>
3 tablespoons rice vinegar (can sub white wine vinegar)</div>
<div>
1 red bell pepper, sliced </div>
<div>
6 green onion, chopped </div>
<div>
1 small head of green cabbage, rough chopped</div>
<div>
1 lime</div>
<div>
<br /></div>
<div>
<u>Hoisin sauce</u></div>
<div>
1/4 cup hoisin (found in the Asian aisle of the grocery store) </div>
<div>
2 tablespoons peanut butter, melted</div>
<div>
2 tablespoons sweet thai chili sauce </div>
<div>
1/2 teaspoon crushed red pepper flakes </div>
<div>
<br /></div>
<div>
<u>Bowls</u></div>
<div>
3 cups steamed white rice</div>
<div>
2 large carrots, cut in to matchsticks</div>
<div>
1 cup cilantro, chopped</div>
<div>
1/3 cup crushed peanuts </div>
<div>
<br /></div>
<div>
In a large tupperware, stir pork together with garlic, 1 tablespoon brown sugar, salt, pepper, and 1 tablespoon of the olive oil. Let marinade in the refrigerator for an hour to overnight. </div>
<div>
<br /></div>
<div>
While pork in marinating prepare your hoisin sauce. In a small bowl, whisk together hoisin, peanut butter, sweet thai chili sauce, and crushed red pepper flakes. Set aside. </div>
<div>
<br /></div>
<div>
In another small bowl, whisk together 1 tablespoon brown sugar, soy sauce, fish sauce, and rice vinegar. </div>
<div>
<br /></div>
<div>
Right before you are ready to cook the pork prepare the rice according to the package directions. </div>
<div>
<br /></div>
<div>
In a large saute pan over high heat, add olive oil until it's almost smoking hot. Add the pork and brown on all sides, 4-5 minutes a side. Add your bell pepper and cook for a minute. Add the cabbage and green onions and cook until the cabbage is slightly wilted, 3-4 minutes. Pour the soy sauce mixture over the top and stir for 3-4 minutes until everything is coated. Squeeze half the lime over the top, stir, and remove from the heat. </div>
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<br /></div>
<div>
Over the rice layer pork and vegetables, carrots, cilantro, peanuts, and a dollop of hoisin sauce. </div>
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<u><br /></u></div>
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Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-69274217565756156282015-03-19T15:16:00.000-07:002015-03-19T15:16:10.395-07:00Lentil crusted grouper with saag and lemon zest sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI3sxrKOxuqHDFfMaXgJPl6ntXWtjoSX3buNATP3U8KizvK1NOrPqTZuSUEsdHl8yxZ4noaQeECZQzPMLxGAyPTtFVDGGSZDH4Fbd1AOphuHmxTkrIrFL7BrdYRdBeuCyhS3Ef6vKPJk/s1600/IMG_3098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI3sxrKOxuqHDFfMaXgJPl6ntXWtjoSX3buNATP3U8KizvK1NOrPqTZuSUEsdHl8yxZ4noaQeECZQzPMLxGAyPTtFVDGGSZDH4Fbd1AOphuHmxTkrIrFL7BrdYRdBeuCyhS3Ef6vKPJk/s1600/IMG_3098.JPG" height="300" width="400" /></a></div>
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I made you something light, springy, and wonderful. Does spring make you really happy? I know I have said this in the past but I have recently discovered spring as a new favorite season. I have forgotten this lovely season in the past. I pretty much skipped it and went right on to summer. But as Blake and I were walking this weekend in 70 degrees, I turned to him and made this profound statement, "this season just makes me really happy." The flowers, the sun, and the hope spring brings with it are too wonderful. I refuse to skip it anymore.<br />
<br />
The changes in the weather also dictate changes in my appetite. When the sun starts to warm the earth, I no longer find myself craving chili. I want lighter, brighter ingredients. This grouper is from <i>Farm, Fork, Food, </i>a cookbook by local chef, Eric Skokan. Skokan sources many of the ingredients in his restaurant from his own farm. As a result, his cookbook is broken down into recipes that reflect what can be sourced in Colorado in each season. Yummy, local food is close to my heart.<br />
<br />
I love the lentil crust on this fish. Since it's just lentils and spices, it's gluten free (if that's something important to you) and crispy. The saag is made with yogurt instead of the classic cream, which makes it tangy and lighter. The highlight of this dish for me was the lemon and orange zest sauce. A little lemon and orange zest, pureed with a little sugar and olive oil are outstanding on top of this fish. Really lovely.<br />
<br />
<b>Lentil crusted grouper with saag and lemon zest sauce</b><br />
Adapted from <i>Farm, Fork, Food</i><br />
<i><br /></i>
<u>Lentil crusted cod</u><br />
3/4 cup red lentils<br />
1 teaspoon coriander<br />
1 teaspoon cumin<br />
1 teaspoon mustard powder<br />
Salt<br />
1 1/2 pounds grouper<br />
4 tablespoons olive oil<br />
<br />
<u>Lemon zest sauce</u><br />
2 lemons<br />
1 orange<br />
1 tablespoon sugar<br />
1 tablespoon olive oil<br />
2 tablespoons water<br />
<br />
<u>Saag</u><br />
1 tablespoon olive oil<br />
1 onion, chopped<br />
2 tablespoons curry powder<br />
5 clove of garlic, minced<br />
1 tablespoon of ginger, minced<br />
3/4 of pound spinach<br />
1/2 cup yogurt<br />
<br />
In a blender, combine lentil, coriander, cumin, and mustard powder. Blend on high speed until a coarse powder forms. Set aside for the fish later.<br />
<br />
Using a vegetable peeler, peel long strips of peel off the lemons and orange. In a small saucepan over high heat, cover the strips with water and bring to a boil. Drain and repeat one more time. This makes the peel less bitter. In a blender, add the peel, sugar, olive oil, and water until smooth. Set aside.<br />
<br />
In a large saute pan over medium high heat, add 1 tablespoon olive oil. Once hot, add onion, curry, garlic, and ginger. Cook about for about 5 minutes, stirring occasionally, until onion turns slightly translucent. Mix in spinach until it wilts, 5 minutes. Remove from heat and stir in yogurt. Add salt to taste.<br />
<br />
Pour lentil mixture into a flat dish. Salt both sides of the grouper. Dredge the fish on both sides through the lentil mixture. You want the fish covered. Heat 2 large saute pans over high heat with 2 tablespoons of olive oil in each pan. Heat until the oil is hot. Crisp fish on both sides until golden brown, 4-5 minutes a side. Serve drizzled with lemon zest sauce and the saag on the side.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-19487353247832603582015-03-15T16:03:00.002-07:002015-03-15T16:03:54.751-07:00Chocolate stout cake with a whiskey caramel layer and Bailey's cream cheese frosting (aka the Car bomb cake) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzeZ63ow2FFDhJE2BWAkEC-Uk2QFNRIuGx-B7X5vFhT2tUH6umGIL-v5zmRNnJCVktve5CuB9K7xZSOr0qgXNwc2J2XEKLT59MWjCSPhucslGgrCp2pTKLpCVCc0jvOyfxlqsuEXHWyY/s1600/IMG_3103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzeZ63ow2FFDhJE2BWAkEC-Uk2QFNRIuGx-B7X5vFhT2tUH6umGIL-v5zmRNnJCVktve5CuB9K7xZSOr0qgXNwc2J2XEKLT59MWjCSPhucslGgrCp2pTKLpCVCc0jvOyfxlqsuEXHWyY/s1600/IMG_3103.JPG" height="400" width="300" /></a></div>
<br />
Today we hiked to the top of a little mountain in Boulder County. The mountain overlooked a complete 180 degree view of 13ers and 14ers in the Front Range. It was 70 degrees. We saw two other people the entire the time. We found ourselves a little secret place in a world where few secrets still exist. Back at the car we pulled out a picnic of roast beef and horseradish sandwiches, potato salad, an orange, and this cake. A perfect day.<br />
<br />
Oh boy, this cake. Do yourself a favor and make this cake or better yet come over to my house and eat some. Save me from consuming this entire cake in 2 days. It's so good. It's got all your Irish favorites: stout, whiskey, and Bailey's Irish Cream. The chocolate cake with compliments of the stout is super chocolate goodness with a light crumb. A layer of whiskey caramel in between and Bailey's cream cheese frosting is dreamy. Really dreamy.<br />
<br />
<b>Chocolate stout cake with a whiskey caramel layer and Bailey's cream cheese frosting </b><br />
Serves 18-20<br />
<br />
<u>Chocolate stout cake</u><br />
2 1/4 cups all purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup cocoa powder<br />
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature<br />
1 3/4 cup brown sugar<br />
3/4 cup granulated sugar<br />
3 eggs<br />
1 teaspoon vanilla<br />
1 cup buttermilk<br />
1 cup stout<br />
<br />
<u>Whiskey caramel sauce (adapted from Cook's Illustrated)</u><br />
1 cup water<br />
2 cups granulated sugar<br />
1 cup heavy whipping cream<br />
1/2 teaspoon salt<br />
1/4 cup whiskey (I used Jack Daniels but Jameson would be more Irish)<br />
<br />
<u>Bailey's cream cheese frosting </u><br />
8 ounces cream cheese at room temperature<br />
1 cup powdered sugar<br />
3 tablespoons Bailey's Irish Cream<br />
<br />
Preheat oven to 350 degrees. Butter and flour two 9" cake pans.<br />
<br />
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.<br />
<br />
In the bowl of an electric mixer with paddle attachment or with a handheld mixer, cream together the butter and sugar until light and fluffy, 3-4 minutes. Add eggs one at a time, beating until incorporated after each egg. Add vanilla and beat until incorporated. Add half your flour mixture and beat until combined. Drizzle in buttermilk and stout and beat until combined. Finally, add the rest of the flour mixture and beat until combined.<br />
<br />
Pour batter into cake pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans and let cool completely before assembling and icing the cake.<br />
<br />
While the cake is baking, make your caramel. In a medium saucepan, pour in water and sugar. Cover with a lid and let come to a boil. Once boiling remove the lid and boil until it reaches 300 degrees, about 15 minutes. Once it reaches 300 degrees, turn heat down to medium and cook until it reaches 350 degrees, about 5 minutes. Remove from heat, slowly drizzle in your cream, add your salt, and whisk. Whisk in your whiskey. Let cool (I put mine in the fridge to cool completely).<br />
<br />
For the frosting, beat cream cheese, powdered sugar, and Bailey's on low until incorporated. Put in the fridge until ready for use.<br />
<br />
To assemble: Trim on cake layer to have a flat top. Pour 1/2 the caramel sauce on top of this cake layer. Spread caramel evenly over this layer with a cake spatula. Place next cake round on top of the caramel layer. Next spread frosting over the cake. My method is to start with all the frosting on the top of cake and spread it out to and eventually over the edges. But really who cares how it looks, since it tastes so awesome.<br />
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Serve with an extra drizzle of whiskey caramel sauceKatehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-21845543715924516602015-03-12T17:49:00.001-07:002015-03-13T20:33:51.128-07:00Garlic white pizza with roasted chicken, candied lemons, and spinach <div class="separator" style="clear: both; text-align: center;">
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I have so many moments in life where I will look over at my husband and think that right there is the best decision I ever made. For example, the other week we were at the Banff Mountain Film Festival screening in Boulder. We were watching a film about a ninety year old man who goes back to fish the rivers in France, where he fought in World War II. Him and his wife are sitting in France and he is telling her how much it means to him that he gets to show her the places he went in the war. In the next scene, he is being gifted a beautiful handmade fly rod by a man in France. It makes him cry. It also makes me cry. When he finally makes it to the river to fish, my husband and I are both moved to tears. Or at least I certainly am and Blake is pretty close. And I'm thinking how lucky I am to share this life with someone who also gets sentimental over an old man fly fishing.<br />
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Then the next week I'm watching <i>Boyhood. </i>At the end of a movie the characters are sitting in Big Bend National Park overlooking a sunset. The dialog goes a little something like this:<br />
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Girl: "You know how everyone is always saying seize the moment? I don't know, I'm kind of thinking it's the other way around, you know, like the moment seizes us."<br />
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Boy: "Yeah, I know, it's constant, the moments, it's just- it's like it's always right now, you know?"<br />
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Each of us uses our own frame to interpret things. My frame is eternally and optimistically romantic. This quote reminds me of how many times the moment has seized me with my husband. Those moments look something like this: turning the corner amongst red rocks to the most awe inspiring arch tucked 5 miles into the corner of the desert, sitting together on a mountain top able to see miles in all directions without another soul in sight, climbing straight up to a beautiful mountain lake and sharing a peanut butter and jelly, and camping surrounded by sheer canyon walls in the company of desert snakes, each other, and little else. All outdoors, all with my husband, I have been seized by the moment time and time again.<br />
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So there I go again letting another sentimental ramble get the best of me and making you listen. What does all of this have to do with pizza? Blake is 2 months from finishing law school and about to start prepping for the bar. It's a stressful time for him and stressful times call for us to be seized by little moments. I can't do much to ease his stress but I can feed him pizza and take him to get frozen yogurt. This pizza will most certainly conquer what ails you. Zesty and rich roasted garlic white sauce complimented by the slight sweetness of the candied lemons is most awesome. This pizza does require a little time to prepare each component but it's so very worth it. You can also prepare the candied lemons, sauce, and chicken the day before to have everything ready to go into the oven for dinner.<br />
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<b>Garlic white pizza with roasted chicken, candied lemons, and spinach</b><br />
Serves 3<br />
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<u>Candied lemons (adapted from The Kitchn)</u><br />
3 lemons<br />
1/2 teaspoon salt<br />
1/2 cup cold water<br />
1 cup sugar<br />
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<u>Shredded chicken</u><br />
1 chicken breast<br />
1/2 teaspoon salt<br />
1 teaspoon lemon pepper<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon thyme<br />
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<u>Roasted garlic white sauce (adapted from Emeril) </u><br />
1 head of garlic<br />
2 tablespoons unsalted butter<br />
2 tablespoons all-purpose flour<br />
1 cup 2% milk<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
Pinch of cayenne pepper<br />
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3 cups spinach<br />
1/2 cup parmesan<br />
1 (8 oz) fresh mozzarella ball, sliced<br />
Pizza dough (a lot of grocery stores sell already made dough or you can use my recipe <a href="http://sustainfortheloveoffood.blogspot.com/2014/04/barbeque-chicken-pizza-with-candied.html" target="_blank">here</a>)<br />
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*Read the whole recipe through first. You are going to get the next component going, while the previous is cooking.<br />
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Preheat oven to 400 degrees. Cut off the top of your garlic, wrap in foil, and roast for 50 minutes. Leave the oven on, after you take out the garlic.<br />
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While the garlic is roasting, peel the lemons with a vegetable peeler into long strips. Fill a medium sauce pan halfway with water and the salt. Add the lemon peels and bring to a boil. Simmer for 10 minutes and drain.<br />
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In the same sauce pan, add cold water and sugar. Bring to a simmer and stir until the sugar dissolves. Add the lemon peel and simmer on medium low for 40-45 minutes. Remove the peel with a fork and let them cool on a piece of parchment or wax paper.<br />
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While the lemon peel is simmering, prepare your chicken. Spray a baking pan with nonstick spray. Whisk together the salt, lemon pepper, garlic powder, and thyme. Rub both sides of the chicken breast with seasoning. Your oven should still be at 400 degrees from the garlic. Bake for 20-25 minutes until cooked through. Let cool and shred with two forks.<br />
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Increase oven temperature to 550, after you pull out the garlic and chicken.<br />
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When you put the chicken in the oven, start your sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Whisk for a minute and then slowly whisk in your milk. Whisk for 3-5 minutes. The sauce should thicken. Once thick, put in a blender or food processor with roasted garlic cloves, salt, pepper, and cayenne. Puree on low.<br />
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Spray a 16" pizza pan or cookie sheet with nonstick spray. Roll out your dough a little larger than the pan. Fold in the edges for your crust. Spread your garlic sauce over the dough with spatula. Layer your spinach over the top of the sauce, then spread the chicken and candied lemon over the top. Finally, evenly distribute the mozzarella and parmesan over the top.<br />
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<br />Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0tag:blogger.com,1999:blog-9153177737521330865.post-367445229883681292015-03-07T09:42:00.000-08:002015-03-07T09:42:57.256-08:00Fontina, roasted garlic, and kale toast with an over easy egg<div class="separator" style="clear: both; text-align: center;">
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Once upon a time, I didn't like my eggs any way but scrambled and even then, I didn't like them all that much. Now I want to put eggs on everything. I've also been having strong cravings for oatmeal. I think I have eaten oatmeal about 5 times in entire life. What are these cravings? Does it have something to do with getting old? Last week I realized that there are a number of things in my life that happened a decade ago. I can now measure things in decades. Crazy.</div>
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This dinner came at a time when I needed something easy for dinner and something centered around my beloved egg. Throw some garlic in the oven for 40 minutes, saute up some kale and mushrooms, put it on toast, throw some cheese on top, broil it in the oven until bubbly, and toss a fried egg on top. Boom! That's what I call 30 minute meals (minus the hands off garlic roasting time). Take that Rachel Ray.</div>
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<b>Fontina, roasted garlic, and kale toast with an over easy egg</b></div>
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Adapted from How Sweet It Is, serves 4</div>
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2 whole heads of garlic</div>
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3 tablespoon olive oil</div>
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2 bunches of kale, rough chopped</div>
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1/2 pound of crimini mushrooms, sliced</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon pepper</div>
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1 1/2 cups shredded fontina cheese</div>
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8 eggs</div>
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Crusty bread</div>
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Hot sauce for serving, if you wish</div>
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Preheat the oven to 400 degrees. Cut of the top (narrower part) of the garlic bulbs and wrap in foil. Roast in the oven for 45-50 minutes, until the cloves are soft. Let cool. Once cool, push the garlic cloves out and smash with a fork. </div>
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While the garlic roasts, heat 1 tablespoon olive oil in a medium skillet over medium high heat. Add kale and mushrooms and stir until softened, 3-5 minutes. Sprinkle with salt and pepper and stir until combined. Remove from heat and set aside.</div>
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Put oven broiler on high. Toast generous slices of bread in a toaster. Place toast on a baking sheet. Spread roasted garlic over the bottom of the toast. Stack kale mixture on top and sprinkle with cheese. Put in the oven and keep a close eye on it. You want the cheese to get bubbly, which takes about 2-3 minutes but can go quickly to burnt, if you don't watch it closely. Pull out of the oven. </div>
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In the same skillet you cooked the kale in, heat the last 2 tablespoons of olive oil over medium heat. Carefully crack your eggs into the skillet and let cook until the egg white sets, about 2 minutes. Flip the egg and cook, until your desired doneness. Medium soft took about 4 on the other side for me. Put on top of your toast and splash some hot sauce on top. </div>
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Katehttp://www.blogger.com/profile/14841448465688723887noreply@blogger.com0