tag:blogger.com,1999:blog-21156542213932708902024-02-19T17:25:03.869-08:00 The Joyful TableNoelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-2115654221393270890.post-90506999415663509592018-01-04T06:24:00.004-08:002018-01-04T06:24:52.468-08:00Salsa Verde Pork (Pressure Cooker or Instant Pot recipe!)<div class="separator" style="clear: both; text-align: center;">
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New Year, same kitchen. But new recipes? I think so!</div>
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I know all of you got Instant Pots for Christmas. I'm so excited to share this recipe, because it's honestly an original that came into being over multiple attempts to become perfect for your joyful table. AND IT IS SO SIMPLE. Well, I guess that is the point to pressure cooking.</div>
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I know the holidays are now a faint memory as we press into a new calendar year, but here's where I've been: hosting, cooking and getting my Lego build on. </div>
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<tr><td class="tr-caption" style="text-align: center;">Colt's Lego version of a holiday meal at our house. Why did Daddy get the smile and wine goblet and I get the crazy hair?</td></tr>
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<a name='more'></a>For as many occasions that needed to feed a crowd that came this fall/winter, I needed a new go-to Mexican recipe that I could make in my sleep. And on the cheap. And freezes well. And that both kids and adults will go crazy for. Found it!<br />
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Ingredients:</div>
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5-6 pounds of pork shoulder (butt) cut into large pieces</div>
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1 jar of Salsa Verde (I LOVE the one pictured above)</div>
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1 tbls garlic powder</div>
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1 tbls salt</div>
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1 tbls pepper</div>
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3-4 tbls fresh lime juice (yes... my homegrown limes are yellow and hold a TON of juice)</div>
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1/2 cup water</div>
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1/2 cup cilantro (optional)</div>
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I was gifted a top of the line pressure cooker when I went on maternity leave with MJ. Why in the world I waited so long to fall in love with that thing, I will never know. I guess I was nervous. Those things used to be so dangerous! Maybe I wanted to get completely educated before committing? I saw it as a long term relationship? Well, I'm happily married over here now, and there's no turning back. Pressure cooking is awesome and has changed my entire cooking/hosting/momming world.</div>
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The pork... if you get it in the whole shoulder form, slice into large pieces (no bone). At Costco, they do this for you and call it Country Pork. Really inexpensive too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAjhIq0FGvgDibHSkydPgq7cQKFGyuF7kb5vmRQ_Lnh0pY12lB7erRqUn7-Ul2SrNqcH4-GDn7-5B37VsiHalDmqRn2yobL_Z6bYZdIF6QChxShAF9AlboiFIONXZpjpCw4NW41pGLXk/s1600/image6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1471" data-original-width="1600" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAjhIq0FGvgDibHSkydPgq7cQKFGyuF7kb5vmRQ_Lnh0pY12lB7erRqUn7-Ul2SrNqcH4-GDn7-5B37VsiHalDmqRn2yobL_Z6bYZdIF6QChxShAF9AlboiFIONXZpjpCw4NW41pGLXk/s640/image6.jpeg" width="640" /></a></div>
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So add your pork, and <i>1/2 the salsa, the juice of 1 of your limes</i>, and then remaining ingredients. No need to stir necessary. (The remainder of the salsa and limes is for after cooking)</div>
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Put lid on and heat to high pressure.</div>
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Once pressure is achieved, turn down and cook for 45 min.</div>
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Use a "natural release," and let cool off the burner, opening pressure cooker after about 10-15 min.</div>
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Remove pork in chunks and shred with a fork like you would for carnitas. Discard any large fat pieces. You won't need the leftover cooking liquid either.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AnisPYdRhZGRdAlOUVTszvfPQNtSlT-b8K6TRxhv981rXZb8aWEn9FE_pxz_XraNUEuG2aJyG1rPXw_QCvxf0i27pnvZXGX27EhdIy_hlXn4I3nNponytKDud0T8P39H0q7YXOkkZpw/s1600/image2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1326" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AnisPYdRhZGRdAlOUVTszvfPQNtSlT-b8K6TRxhv981rXZb8aWEn9FE_pxz_XraNUEuG2aJyG1rPXw_QCvxf0i27pnvZXGX27EhdIy_hlXn4I3nNponytKDud0T8P39H0q7YXOkkZpw/s640/image2.jpeg" width="530" /></a></div>
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Once pork is shredded, top with remaining salsa and extra lime. Add salt and pepper to taste, but it should be pretty flavorful already. Top with cilantro! Mmmmmm</div>
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I made this pork multiple times over the holidays and it feeds a crowd and then some! Both Colton and Mackenzie go crazy for it, and let's be honest... that's the deal breaker! Those kids keep me so busy, but I'm honored to be momma and personal chef to them. You're lucky they are even letting me share this recipe! They will probably want it when they move out of the house, so that's motivation enough to write it down. And also for you dear readers out there, of course!</div>
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Serve in bowl style with brown rice and black beans with all the fixin's.</div>
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Fill a burrito with it with plenty of fresh veg.</div>
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I like it with sautéed sweet potatoes and an egg on top for breakfast.</div>
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The options are endless... but you'll see why you will be making it weekly.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZjZ6xCM5XiVDCLef4jVbo8KAjKSa1IbSBx2H2gamxkPq-b3Fk43ZF245SUaiaa83GvVki7Jx953qlTU5hwNHNpVp6ezynIP107HjwtxYC2wEc3eXv81OTM3fFtVAKDA2_i2qznE72KE/s1600/IMG_8537.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZjZ6xCM5XiVDCLef4jVbo8KAjKSa1IbSBx2H2gamxkPq-b3Fk43ZF245SUaiaa83GvVki7Jx953qlTU5hwNHNpVp6ezynIP107HjwtxYC2wEc3eXv81OTM3fFtVAKDA2_i2qznE72KE/s640/IMG_8537.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking with sister in law Taylor and my chef-ly son.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAcmAXHPk7xtUlabKL7eJf_rA03xtEh97Sv57Z6dBgbCiAbvMXjEdeUbir61luEKzPymk1NluSe8hCQmOYHN-QJ9hs3qnvFfnHo1H5pH58k4Yw6pE5R-kpRD_VVf2OKME38y1zQKv0fM/s1600/IMG_8391.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAcmAXHPk7xtUlabKL7eJf_rA03xtEh97Sv57Z6dBgbCiAbvMXjEdeUbir61luEKzPymk1NluSe8hCQmOYHN-QJ9hs3qnvFfnHo1H5pH58k4Yw6pE5R-kpRD_VVf2OKME38y1zQKv0fM/s640/IMG_8391.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How is it possible that this little angelic Pork Butt turned 1?!</td></tr>
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Okay, Instant Potters! Run! Go now! Make this tonight!</div>
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Happy New Year!</div>
<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-68646390564090438902017-10-12T14:14:00.000-07:002017-10-12T14:56:52.081-07:00Cinnamon Blueberry Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzQuZ92ZZ1ZpNU9ILGEqtQaPd6MimZ-ZnDDYgYGQgDI0IYmpe5IkyZDEt0dlGI4DLTIHndT1qqGLJ4gjlHzi-HbTT9HU6m63DY9fMhAgEWr9IdbneaR1-W649b9UpqGVtBN9nVj04mJU/s1600/image3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzQuZ92ZZ1ZpNU9ILGEqtQaPd6MimZ-ZnDDYgYGQgDI0IYmpe5IkyZDEt0dlGI4DLTIHndT1qqGLJ4gjlHzi-HbTT9HU6m63DY9fMhAgEWr9IdbneaR1-W649b9UpqGVtBN9nVj04mJU/s400/image3.jpeg" width="300" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Cooler mornings in the Ritter house means muffin making. I rarely make the same muffin recipe twice. But every now and then I find one that worth repeating. Especially when the kids are begging for them and they are relatively healthy for you.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Being the nut milk fan that I am, I was drawn to this recipe because it soaks it's bran in almond milk. I subbed coconut milk. Can't go wrong with that, right? Love at first bite. Thank you <a href="http://www.garlicandzest.com/">garlicandzest.com</a> for your inspiration.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">It ain't pretty, but the gang's all here. My canisters probably could use a cleaning, but what mom of two has time for that?</span><br />
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><b>Cinnamon Blueberry Bran Muffins</b></span><br />
<ul class="wprm-recipe-ingredients" style="background-color: white;">
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> oat b<span class="wprm-recipe-ingredient-name">ran (I like Bob's Red Mill)</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">coconut milk</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">extra large</span> <span class="wprm-recipe-ingredient-name">egg</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">canola</span> </span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sugar</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1 1/4</span> <span class="wprm-recipe-ingredient-unit">cups + 1 tablespoon</span> <span class="wprm-recipe-ingredient-name">all purpose flour</span> <span class="wprm-recipe-ingredient-notes">divided</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">baking powder</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">salt</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">cinnamon</span></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"><span style="font-family: "times" , "times new roman" , serif;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">blueberries</span></span></li>
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<span style="font-family: "times" , "times new roman" , serif;">Turn oven to 400. Let your bran and coconut milk play nice in the mixing bowl for 5 min while you assemble ingredients. Mix dry ingredients in a large bowl and set aside. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Using a whisk or kitchen aid, mix your oil, sugar and egg into the bran/milk combo.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Then combine your dry ingredients into the mixture as well. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Important info about the berries...</span></div>
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<span style="font-family: "times" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTItkA-5AWFqTv13oS672unyXMgwFZpbEx6-1xeuR3-9EfzU01rEHtJ3YJS0SB_T5zXAtXZwzQ7a87t-GYZuIME8g8NBOBAiR-GaE-2nUR5rP5GrMz9Yvt9cMX-nMP9OGkr7wkWqN_kmc/s1600/image3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTItkA-5AWFqTv13oS672unyXMgwFZpbEx6-1xeuR3-9EfzU01rEHtJ3YJS0SB_T5zXAtXZwzQ7a87t-GYZuIME8g8NBOBAiR-GaE-2nUR5rP5GrMz9Yvt9cMX-nMP9OGkr7wkWqN_kmc/s400/image3.jpeg" width="300" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Colton's favorite part is tossing the berries in the tablespoon of flour. He knows that this is important so the berries don't sink to the bottom of the batter while cooking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0_rXRQOnwSSkwHNtMakVKZWxMiqA3BtFAejNsc-LDurF6AKbMqO5dOvhT9DERcIHbOu1f6RyLPU5j9WxIizLQK8TjbMF_ZixASuGbygvJsyCTcJPcARQFdHINk2qyGKKRjQoghEOHyM/s1600/image4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0_rXRQOnwSSkwHNtMakVKZWxMiqA3BtFAejNsc-LDurF6AKbMqO5dOvhT9DERcIHbOu1f6RyLPU5j9WxIizLQK8TjbMF_ZixASuGbygvJsyCTcJPcARQFdHINk2qyGKKRjQoghEOHyM/s400/image4.jpeg" width="300" /></span></a></div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Is this muffin maker just the sweetest?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIkOmULbV8wHseaNBBfahsSySIjcoL_ECEqrkL1jZgngTNJPMembauRAeFP5Sd-IRoparGuy_-Sdf9Ita4BEuqLNFGdZWH3v34tQ_xHIGEuVhZpJj4hrjqK0Knt2zlFELZS-qgjE7lo8/s1600/image5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIkOmULbV8wHseaNBBfahsSySIjcoL_ECEqrkL1jZgngTNJPMembauRAeFP5Sd-IRoparGuy_-Sdf9Ita4BEuqLNFGdZWH3v34tQ_xHIGEuVhZpJj4hrjqK0Knt2zlFELZS-qgjE7lo8/s400/image5.jpeg" width="300" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">This was his face after I asked him if he wanted to taste a blueberry WITH flour on it.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxJdeaqGB8Q7NgZdaV41jg_johsR5AGdIKSoTDMAGDKmgioPMMl6AoUehJw8cc3_afXnlVo8UrY0zRSo1lc92HbVPfyAsce5SLV6Ddg_XHGnBX3vNI-sSOJ7P1a1tLXqE34nXriwSISs/s1600/image1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1233" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxJdeaqGB8Q7NgZdaV41jg_johsR5AGdIKSoTDMAGDKmgioPMMl6AoUehJw8cc3_afXnlVo8UrY0zRSo1lc92HbVPfyAsce5SLV6Ddg_XHGnBX3vNI-sSOJ7P1a1tLXqE34nXriwSISs/s400/image1.jpeg" width="307" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">And there is my other little muffin pants, chowin' down on some cheerios and cheering us on in the kitchen. She turns one next week. Crazy. And can we talk about her hair that's finally grown in?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu7t_v9Zfibk8KX_pcMCXBAGf64mmL_KdZibS5YOFFbIF4W3fpZCrW-62XPDkY_PGOTabbAORFqreZSG6GDZDtjKckcSOn7ENPQeuRaIZcLkQUUJaYEPmlZdvefsvJaxLd3XP9fDcLWE/s1600/image2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1555" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu7t_v9Zfibk8KX_pcMCXBAGf64mmL_KdZibS5YOFFbIF4W3fpZCrW-62XPDkY_PGOTabbAORFqreZSG6GDZDtjKckcSOn7ENPQeuRaIZcLkQUUJaYEPmlZdvefsvJaxLd3XP9fDcLWE/s320/image2.jpeg" width="320" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Now FOLD the berries into the batter with a spatula. If you mix them in, you will get purple muffins. Which is kinda fun. But not the goal here. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Scoop into tins that have been sprayed with cooking spray or filled with muffin liners.</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjX5Q9bR8ZsGx-_7HkPXFJ7m8AjYEEWVewN9unCpOFDocjrYhXwl_XPqu5RaehDM1e53vUSQJqMse20xzCSWfaYZfYkvMUUI9Ex7cr9Fp8HmqNoUB7YT3DEuj5prDxDdyX9DNmgHTPxQ/s1600/image4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1600" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjX5Q9bR8ZsGx-_7HkPXFJ7m8AjYEEWVewN9unCpOFDocjrYhXwl_XPqu5RaehDM1e53vUSQJqMse20xzCSWfaYZfYkvMUUI9Ex7cr9Fp8HmqNoUB7YT3DEuj5prDxDdyX9DNmgHTPxQ/s400/image4.jpeg" width="400" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Bake for 20-22 min. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">These are gorgeous, tasty, full of fiber and fun to make! And they freeze well too! </span></div>
Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-87638268227435513142017-06-15T14:45:00.001-07:002017-06-15T14:54:55.769-07:00No Bake Peanut Butter Squares <div class="separator" style="clear: both; text-align: center;">
If you are a Reese's lover, you must try these. Four ingredients. Hardly any "cooking" involved. And they are so so yummy. Your guests won't know what hit 'em!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdfPtYgDFpkj9yaS5t6YE1ZvSctiA-tb8Nht6Kiy8QZlr6wkqchyphenhyphenkQXHoWt8h_S8XPAb2Wjc2DAjdZzcQ_FJVfp5EroAb70omBJemcOuG76jls2kNYhbNVqpaCdlQd-sey28RTcClv9Y/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdfPtYgDFpkj9yaS5t6YE1ZvSctiA-tb8Nht6Kiy8QZlr6wkqchyphenhyphenkQXHoWt8h_S8XPAb2Wjc2DAjdZzcQ_FJVfp5EroAb70omBJemcOuG76jls2kNYhbNVqpaCdlQd-sey28RTcClv9Y/s320/FullSizeRender+%25283%2529.jpg" width="285" /></span></a></div>
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Friends, I have made promises like this before, but I thought this would be an appropriate time to remind you: I WILL ONLY POST FOOD THAT IS ABSOLUTELY DELIGHTFUL on this blog. Just because it's <b>vegan, dairy free, gluten free and has no refined sugar </b>does not mean you should swipe right. In fact, you should be ridiculously excited because that's healthier ingredients in your belly and tastier dishes on your table.</div>
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That being said, this is not a health blog, but I get excited about health and whole food nutrition, so most of what you find on here will hold some sort of merit. And if it doesn't, there's probably a dang good story to go with such a treasured recipe. I hold the conviction that we should steward our bodies and think about everything we put in them. I also think food should be FUN and not stressful, so all edible things in moderation. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8AjhmSghDaP8YNDFTincedKp2I5lhNkQ3DKnDH5JymcnRsCZZt2lOvwaozbjB-6bQXMZQjsKQyOegU8My4HKaNsMXdDe3EfA-7C1uXloFTl5iEU4sZxe9en2Ilc586TagbRiTg2oPwo/s1600/image1+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1338" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8AjhmSghDaP8YNDFTincedKp2I5lhNkQ3DKnDH5JymcnRsCZZt2lOvwaozbjB-6bQXMZQjsKQyOegU8My4HKaNsMXdDe3EfA-7C1uXloFTl5iEU4sZxe9en2Ilc586TagbRiTg2oPwo/s400/image1+copy.JPG" width="333" /></span></a></div>
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And then there's this face. Gah, I mean come on. </div>
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Her skin issues have begged me to experiment with my diet, and while we are not out of the woods, I have to say, she's significantly improved. For a little while, food was becoming stressful. I had to throw the fun back into it, challenge myself to some new flavor profiles and drop some usual ingredients to get this lady back to her smily self. Honestly, it's a journey I can say I'm thankful for but don't wish upon anyone. (Dear Pizza, Cheese, Fried Eggs: I miss you and we shall meet again some day)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98wfKcWZv5pneBs4a44jclTl93eqEebKxmL9S1Ld-IWs5ghLv9wOB0Urfb_swuwnQ59otkGJRq3BOFIlNXQB4qLUfhb81KThQMaItCC3wSDZ5R-cs8GeTd5cSEOaZwJZeFgX3veMHNs0/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98wfKcWZv5pneBs4a44jclTl93eqEebKxmL9S1Ld-IWs5ghLv9wOB0Urfb_swuwnQ59otkGJRq3BOFIlNXQB4qLUfhb81KThQMaItCC3wSDZ5R-cs8GeTd5cSEOaZwJZeFgX3veMHNs0/s400/image1.JPG" width="300" /></span></a></div>
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No Bake Peanut Butter Squares (adapted from t<a href="http://hebeamingbaker.com/">hebeamingbaker.com</a>)<br />
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Peanut Butter Layer</div>
<ul style="background-color: white; box-sizing: border-box; font-family: "Open Sans"; line-height: inherit; margin: 0px 0px 25px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin-bottom: 4px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding: 0px;">1 cup natural, unsalted creamy peanut butter</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin-bottom: 4px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding: 0px;">¼ cup + 2 tablespoons pure maple syrup</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin-bottom: 4px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding: 0px;">½ cup coconut flour</li>
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Chocolate Topping</div>
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<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin-bottom: 4px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding: 0px;">1 cup vegan chocolate chips</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin-bottom: 4px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding: 0px;">½ cup unsalted, natural peanut butter</li>
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<span style="font-family: "open sans";">Note: 1 hour of freeze time required.</span></div>
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Start with the peanut butter layer. Combine ingredients in a bowl and mix. The coconut flour is kinda fun. Make sure to store in fridge afterward.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtAHIKKhkuj7g1nDIKKlkNteqhUUa0M1oIgTUc88DLKyk0lUijZqnLD53BazN-np8siYz9sAQKDm5KPceGUMN7mksZUxNW7Q71n5_KaEvsAZX0Yo6UtNLakJ2aU-TCTRvqCdHs75mjUw/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtAHIKKhkuj7g1nDIKKlkNteqhUUa0M1oIgTUc88DLKyk0lUijZqnLD53BazN-np8siYz9sAQKDm5KPceGUMN7mksZUxNW7Q71n5_KaEvsAZX0Yo6UtNLakJ2aU-TCTRvqCdHs75mjUw/s320/image2.JPG" width="240" /></span></a></div>
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Can we talk about these chocolate chips? I didn't know they existed. At most grocery stores. Impressive. And unlike vegan cheese, this chocolate actually tastes like chocolate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBDz1mb1DbPl1oUtTxYroHLtStAjrv7N8M_ynejiethHZV6t6N4nxpJgSH3DwqUGBul8lz3fKOruAVD7XlWnXG1DGIqmQ6mL6Wo7dD3IdPDybHPrOlxjx1GTTNNRrpIXBFMt7NSZ62sQ/s1600/image3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1389" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBDz1mb1DbPl1oUtTxYroHLtStAjrv7N8M_ynejiethHZV6t6N4nxpJgSH3DwqUGBul8lz3fKOruAVD7XlWnXG1DGIqmQ6mL6Wo7dD3IdPDybHPrOlxjx1GTTNNRrpIXBFMt7NSZ62sQ/s320/image3.JPG" width="277" /></span></a></div>
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Put chocolate in a double boiler and stir for a few minutes. Essentially a heat proof bowl over an inch of boiling water. Once melted, add the 1/2 cup peanut butter to it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAhyphenhyphenp2075ItHqmLToMidfLmLMBT66Ppw5tNLaOuZZwiXCCa3whwjmonNochJNX0my1EZ8_uMfZl2jtjtUPCde4Pk9s6mxlNg5UHwSvw_oeZuIqPBcm6Io4MJTe5R52rhehpO3iQm1tQ/s1600/image4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1494" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdAhyphenhyphenp2075ItHqmLToMidfLmLMBT66Ppw5tNLaOuZZwiXCCa3whwjmonNochJNX0my1EZ8_uMfZl2jtjtUPCde4Pk9s6mxlNg5UHwSvw_oeZuIqPBcm6Io4MJTe5R52rhehpO3iQm1tQ/s320/image4.JPG" width="298" /></span></a></div>
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And every Reese's lover said Mmmmmmmmm</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM40tjS-Ym7gmbWee0Ijhv7N2gBnkCZ0C9MUT-x2-t4up3SiBaSimj9jMz9NIHAcql6RaAmBNSiypmxHMOFVZU-k1ALiQlFQSDzwCmEjqzmOSmd034R_SaUoZrGERTB9dZeHqg3wwsf9c/s1600/image5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1351" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM40tjS-Ym7gmbWee0Ijhv7N2gBnkCZ0C9MUT-x2-t4up3SiBaSimj9jMz9NIHAcql6RaAmBNSiypmxHMOFVZU-k1ALiQlFQSDzwCmEjqzmOSmd034R_SaUoZrGERTB9dZeHqg3wwsf9c/s320/image5.JPG" width="320" /></span></a></div>
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Press the peanut butter later into a pan lined with parchment. Best to use a square 8x8 or 9x9, but I can't seem to track mine down :-( Loaf pan it is. Not as pretty, but in a few hours you will care less about presentation. Pour chocolate over the top. Pop it into the freezer for 1 hour. </div>
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Also, go ahead and comment on my slightly less than stellar photos these days...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGENlgqobrzeLvhrpf7BOqyuk_CR2gzo3JUGjMyycO4SOkE745E6QR2Xao6YbuRhTAnpPe9z3Y9oE6KZZHv0MVohyphenhyphen0fi9mao4yfSiFdAAODRICN-8o0S7hQS5_KluGQcu6niH_LUo0gg/s1600/FullSizeRender+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1159" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGENlgqobrzeLvhrpf7BOqyuk_CR2gzo3JUGjMyycO4SOkE745E6QR2Xao6YbuRhTAnpPe9z3Y9oE6KZZHv0MVohyphenhyphen0fi9mao4yfSiFdAAODRICN-8o0S7hQS5_KluGQcu6niH_LUo0gg/s320/FullSizeRender+%25284%2529.jpg" width="264" /></span></a></div>
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Help! I've got a clinger!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOruSG7MuZcDW1jm7TGaWjvDWk70vwt7K5vkpqMuCuk4URDkAH92OW8ZbSzix9Qwt2v5BttvV5v8DDtNN2iKMXwhywNRSEhJs5goDjvK9CNKOYXTzVsuVUS1KCHTsk6cYuXYSK6cHXow/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOruSG7MuZcDW1jm7TGaWjvDWk70vwt7K5vkpqMuCuk4URDkAH92OW8ZbSzix9Qwt2v5BttvV5v8DDtNN2iKMXwhywNRSEhJs5goDjvK9CNKOYXTzVsuVUS1KCHTsk6cYuXYSK6cHXow/s320/FullSizeRender+%25282%2529.jpg" width="320" /></span></a></div>
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Another less than stellar photo. I almost dropped this thing while lifting out the parchment paper because of the baby on my back (see the finger prints?) Doesn't she know I'm making these because of her? haha... or that's what I told myself until I tasted them. Suddenly the little monkey on my back looked like an angel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiny_42e0MdCYJha2GrevlLWD4VY_gsIcZS1csBy5Lkcs2ZgNR6I2tu2_97f6WikEyqRT3rmJwin91gQ6rtFOcUwZ9e0c7Ri70FS18HjnuWOqC8kIiReukWupxplUEzvJOohmkpsCTjdg/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiny_42e0MdCYJha2GrevlLWD4VY_gsIcZS1csBy5Lkcs2ZgNR6I2tu2_97f6WikEyqRT3rmJwin91gQ6rtFOcUwZ9e0c7Ri70FS18HjnuWOqC8kIiReukWupxplUEzvJOohmkpsCTjdg/s320/FullSizeRender+%25283%2529.jpg" width="285" /></span></a></div>
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Slice into small bite sized pieces. Keep refrigerated until serving. No need to apologize for the healthy ingredients. This dessert is a show-stopper. </div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-42741349151760187022017-06-11T16:07:00.002-07:002017-06-11T16:07:52.667-07:00Chimichurri Dressing on Grilled Vegetable Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-tvGF22s7oJMRskHS3BMwUA0AH9Sy9jb-7RLjSqJyTYrkqDi3-LK5IjEUKj_O9vGwPqiydMsVaxaSMzPUlMHIyQJhidmmaelbAIpooSWyl4oNOE42_EJpfsu0l38jhCTtnFkZjSHYx0/s1600/image4+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1460" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-tvGF22s7oJMRskHS3BMwUA0AH9Sy9jb-7RLjSqJyTYrkqDi3-LK5IjEUKj_O9vGwPqiydMsVaxaSMzPUlMHIyQJhidmmaelbAIpooSWyl4oNOE42_EJpfsu0l38jhCTtnFkZjSHYx0/s400/image4+copy.JPG" width="363" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So thankful for these two.</td></tr>
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Hey y'all! Just wanting to share this INCREDIBLE salad with you.</div>
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I've been doing a LOT of cooking lately and have been having fun with several new recipes and combos. MJ is eating food now, which is so fun! I forgot how time consuming and messy it is when they are learning. I'm also temporarily dairy and egg free while we experiment with my diet and her skin issues. Oh the sacrifices we make, but if it makes the baby more comfortable, it's worth the temporary change. Salads for breakfast it is! Okay, just kidding... not really. But, I'm surprised how well I'm taking the adjustment. But with salads like this, what's not to love!</div>
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I told Chris I wanted to cook my own mother's day feast, and since then, I've made this dressing almost weekly. The grilled vegetables really make the salad, so don't skip that step!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3EoT77VTg9cC4nGeiVIedQ5KcN4VyLBQOLlrhQEhPkNwsfJpMklEcHH5QBgprVN9RVQolZNECZcsG705yIPGlLdo-Ibk94MRWuTjaMgNVAjW2Lfopcck2dgd1GhNYVnp7sHgHnl7XXI/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1494" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3EoT77VTg9cC4nGeiVIedQ5KcN4VyLBQOLlrhQEhPkNwsfJpMklEcHH5QBgprVN9RVQolZNECZcsG705yIPGlLdo-Ibk94MRWuTjaMgNVAjW2Lfopcck2dgd1GhNYVnp7sHgHnl7XXI/s320/image1.JPG" width="298" /></a></div>
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This dressing is quick and easy with no fancy ingredients. I have a <a href="http://thejoyfultable.blogspot.com/2011/08/chimichurri-steak-from-bon-appetit.html" target="_blank">chimichurri steak</a> sauce and marinade recipe on this blog as well. It's a "truer" chimichurri with a more full herb bouquet. It's so yummy! But this dressing is so tasty in it's own way. It uses different heat and really highlights the cilantro. </div>
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So, four components:</div>
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Dressing</div>
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Salad bed</div>
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Grilled veg</div>
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Grilled spice-rubbed meat</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtJHBeeGNGbX5KaX7zaDGhcZDKfSIV6uEjDWn-M_14Wh6B-1sk1Vhrox0bKUkUuJ8kLdHz1YGpY4sICTHwwkyvApJyCwijEgnEXH3o4qBIqKW_5ejtueoNlf4HkXAuvwsogHeflzR914/s1600/image1+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtJHBeeGNGbX5KaX7zaDGhcZDKfSIV6uEjDWn-M_14Wh6B-1sk1Vhrox0bKUkUuJ8kLdHz1YGpY4sICTHwwkyvApJyCwijEgnEXH3o4qBIqKW_5ejtueoNlf4HkXAuvwsogHeflzR914/s400/image1+copy.JPG" width="300" /></a></div>
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<b><span style="font-size: large;">Chimichurri Dressing on Grilled Vegetable Salad</span></b> </div>
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(adapted from <a href="http://www.joyfulhealthyeats.com/california-steak-salad-with-chimichurri-dressing/" target="_blank">joyfulhealthyeats</a>) Makes a hearty dinner salad for 4+ and about 1 cup of dressing. Dressing can be stored in a sealed container for up to a week.</div>
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Dressings:</div>
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1 garlic clove</div>
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1 cup fresh cilantro</div>
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2 tbls red wine vinegar</div>
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1 large lime, juiced</div>
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4 tbls olive oil</div>
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1/2 tsp smoked paprika</div>
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1/4-1/2 tsp rep pepper flake</div>
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1/2 tsp salt</div>
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Meat and rub (suggested)</div>
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4 boneless skinless chicken breasts</div>
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or</div>
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1 pork loin</div>
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(or do both and double the spice rub mix)</div>
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1 tsp smoked paprika</div>
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1 tsp cumin</div>
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1 tsp garlic powder</div>
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1 tsp dried minced onion</div>
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1/2 tsp red pepper flake</div>
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1 tsp salt</div>
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Salad:</div>
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3 cups spring greens of your choice</div>
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3 cups arugula (makes the salad)</div>
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1 avocado sliced</div>
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1/2 cup tomatoes diced or sliced</div>
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1 bunch asparagus</div>
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1/2 red onion (follow slicing and grilling directions) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1yEMNswFqJV9ihKZYxeOPSYBFHMIDLJZOmRAWBRoKKBAOkOcgV7MymsQkH_PPnlvtl-SUJT1Rf57MghDAOlLgLvdmD6vTANlryrQMdRULXyAMulHHTGVL6OfUWYQs23J6H6B0oaH03g/s1600/image4_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1yEMNswFqJV9ihKZYxeOPSYBFHMIDLJZOmRAWBRoKKBAOkOcgV7MymsQkH_PPnlvtl-SUJT1Rf57MghDAOlLgLvdmD6vTANlryrQMdRULXyAMulHHTGVL6OfUWYQs23J6H6B0oaH03g/s400/image4_1.JPG" width="300" /></a></div>
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Lay out your greens, toms and avo! Sprinkle with salt and pepper.</div>
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Combine all dressing ingredients in a food processor and taste for salt and pepper.</div>
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Prep your meat and grilled veg. Meats should be pat dried with a paper towel then rubbed with the spice combo. Bring to room temp before grilling. Grill according to thickness: larger chicken breasts usually: high heat, 6 min, flip, 6 min, flip, 3-4 min... and pork loin usually: high heat, 3 rotations of 6 minute, flip. Then don't forget to REST your meat before slicing.</div>
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Toss your asparagus in extra olive oil, salt and pepper. Slice you onion WITH SKIN ON in about 1 cm rounds. The onion paper layer will hold the rings together while grilling. Remove outer layer before serving. Grill asparagus about 4 min, turning once halfway... and onion about 5 min, turning once halfway. Serve veggies chopped up after grilled for easier eating, but not too finely diced. This is a chunky salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04JPZQBML3GaM6Bu8gLmhjmR2-bD5ULKG_kXxYl_Ukrl6hGUjN0VOvF9GC4Od4IVmEdhS2rxHx73FxL5H0oYbb_FzrRhI2503aDVizZ30_jHf_R1RUKFwyj-xEFCiMdNzaPmbmXs190c/s1600/image2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04JPZQBML3GaM6Bu8gLmhjmR2-bD5ULKG_kXxYl_Ukrl6hGUjN0VOvF9GC4Od4IVmEdhS2rxHx73FxL5H0oYbb_FzrRhI2503aDVizZ30_jHf_R1RUKFwyj-xEFCiMdNzaPmbmXs190c/s400/image2+copy.JPG" width="300" /></a></div>
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Once meat has rested 5+ min, slice and top with half the dressing. The other half goes on the salad once the grilled veg has been added. It's such a fabulous combo with the fresh avo and tom with the grilled veg. Gah, I'm salivating just typing this. You'd think I'd be sick of this by now! Nope! SO FRESH!</div>
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Plus- it's dairy free, gluten free and egg free. Really it's just amazing! Invite all your friends and serve this up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTwXVWfT5BRfu7OzcrH_rkL6j3GHAow0g8YAl9RfIPAKovQRzaO0zZ_SVsKY-mwltW1qnpajKf1P7f5NnN3KAWTW2kh0pGWedkYj5mf_XXylHA9Lf3o2V_LfdF6h8u1OtvICBitOKp1M/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTwXVWfT5BRfu7OzcrH_rkL6j3GHAow0g8YAl9RfIPAKovQRzaO0zZ_SVsKY-mwltW1qnpajKf1P7f5NnN3KAWTW2kh0pGWedkYj5mf_XXylHA9Lf3o2V_LfdF6h8u1OtvICBitOKp1M/s400/image2.JPG" width="300" /></a></div>
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It's a lovely outdoor meal. Pair with a bold, fruit forward red wine. It can stand up to these flavors!</div>
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I love this photo. World's best nana, cutest kids and loving father.</div>
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This salad will knock your socks off. Guaranteed.</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-38958565367537722022017-05-11T14:07:00.001-07:002017-05-11T14:15:06.170-07:00Easy Morning Egg Muffins<div class="separator" style="clear: both; text-align: center;">
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Oh life. Life has been busy lately! So I feel this post is appropriate.</div>
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This is one of my "clear out the fridge" recipes. One of those "hurry and throw it in before it goes to waste" meals. You know, the "leftovers from my kid's plates plus eggs" kind of dish? You get the idea...<br />
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Mornings are not easy. And, I'm a morning person! But with a baby and a 4 year old, sometimes I feel like Father Von Trap with my whistle, shouting commands, following a schedule and checking the clock every 15 minutes to make sure we are going to make the most of our day. We're just not the laze around type. <br />
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And we LOVE breakfast. But sometimes, you're on the run and you want some quick protein. These muffins bring it. And they freeze well! You can add any veggie, cheese, green or grain. I love quinoa in these because it really fills you with some great nutrients and creates a nice little base for the muffin.<br />
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First- SPRAY THE PAN. DON'T FORGET THAT.<br />
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Then... my trick is this- fill as many tins with as much ingredients as you'd like. This may vary depending on the amount of stuff you have. Just don't go to the brim. Then do a little less than 1 egg per tin in the scramble. I did 18 tins and used 11 eggs. You scramble them up and divvy it up. </div>
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Do the heavier ingredients on the bottom and the lighter on top. You might have to fold or tuck your greens in. Cheese goes on top and please, PLEASE don't forget to salt and pepper after pouring the egg mixture over everything.</div>
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This version was for friends- topped with goat cheese. These are great to bring a new mom with a baby! Eggs can be eaten any time of day, and they are easily consumed with one hand! </div>
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Hubby and son's version had cheddar on top. Mine were cheeseless as I'm in the midst of eliminating dairy completely (and soon to be other things) to help combat my little one's skin issues. She's worth every meal, and is so <span style="background-color: white;">scrumptious,</span> I could eat her up. But the sacrifice is real, people. I miss my crumbled goat cheese!</div>
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Bake at 350 for 20 min. Use a knife to scrape around the edges once cooled a few minutes, and a fork to pop them out!</div>
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These do NOT disappoint! Enjoy your tomorrow morning!</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com3tag:blogger.com,1999:blog-2115654221393270890.post-52090025857943536922017-04-17T14:23:00.000-07:002017-04-17T14:34:49.666-07:00Vanilla Coconut Chia Pudding <div class="separator" style="clear: both; text-align: center;">
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What is gluten free, diary free, ridiculously healthy and addicting? THIS PUDDING! This is not even considered cooking! It's embarrassingly simple.</div>
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Let's call it STRENGTH pudding! Chia is the Mayan word for Strength. This seed is packed with nutrition and some might say is one of the healthiest foods on the planet! Protein, fiber, omega-3s, TONS of vitamins and minerals... the list goes on. If you google their benefits, you will get lost in all the goodness. I dare you. Then make some for dessert and give yourself a high five!</div>
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I got the recipe from a friend who loves simple and excellent recipes, so when she says "she's got a new dessert for me," I take her at her word. I've been making this pudding for over a year almost weekly. So great for dessert, breakfast, a snack, add to smoothies, YOU NAME IT!</div>
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<b>1 1/2 cup coconut (vanilla flavored) or other nut milk</b></div>
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<b>1/2 cup chia seed</b></div>
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<b>2 tbls real maple syrup</b></div>
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<b>1 tsp cinnamon</b></div>
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(Makes about 2 cups of pudding)</div>
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So, start by pouring your milk. Yes, that was easy.</div>
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Add your chia seed and stir together until well incorporated.</div>
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Add your maple syrup, continuing to stir well.</div>
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Lastly, add your cinnamon. Stir this super fast, or else it will just stay on the top.</div>
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After that, cover with Saran Wrap and chill for 4 hours. Feel free to stir once or twice in that time. </div>
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And guys, that's IT! I told you it was simple! We love to top it with berries, bananas or nuts. You can also convince kids to eat it by the spoonful or dipping graham-crackers in it!</div>
<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-48626201404860990852017-01-27T07:22:00.002-08:002017-01-27T07:30:11.553-08:00Black Bean Tacos with Radish Salsa and Feta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Let me tell you about my sister-in-law. Tay. She's so good for our family. She will break into song at any moment, and always knows all the words. She's the kind of gal everyone wants to be friends with, but I get to call her family. She's ridiculously fun but can go super serious in a heart beat. She loves LA, loves the kitchen and eats mostly vegetarian. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCh0VU2AeFj3YfY7vaTeWuK2-y90l75AoGdSl4adcNmCk2CwHD2u5kOKsKp_YyoQJh92FL5HXqWTYmRRQm3lIA2vf9gIlRwarIOdZstXLaXjlA1Czl449kDKLXTDGU392LffSWi0MiQw/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCh0VU2AeFj3YfY7vaTeWuK2-y90l75AoGdSl4adcNmCk2CwHD2u5kOKsKp_YyoQJh92FL5HXqWTYmRRQm3lIA2vf9gIlRwarIOdZstXLaXjlA1Czl449kDKLXTDGU392LffSWi0MiQw/s320/download.jpeg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Taylor shared this recipe with me when I came down to her home for wedding. I was kidless, husbandless and just soaking in some quality time with my sister-friend. We strolled the streets of Pasadena and then came home to make her "go-to tacos." Guys, they were as good as she claimed. Maybe better. How could such simple ingredients come together in such a new for me? I guess that is the amazing thing about food! It just keeps surprising you!</span><br />
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<span style="font-family: inherit;">Fast forward to the recipe making the list for our annual family vacations as well as being shared with multiple close friends. I literally grew radishes this year <i>JUST FOR THIS RECIPE! </i>My version is adapted from the original blog: <a href="http://www.acouplecooks.com/black-bean-tacos-with-radish-salsa-and-feta/" target="_blank">a couple cooks</a>. Tay's got <a href="http://www.bridgesblog.com/blog/2016/5/8/go-to-tacos" target="_blank">a cute blog</a> herself. Give it a looksee. Cute recipes and life musings.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7VF5HRJTKBp0DNGYmLotq5ZSEDjVYJcj2tc-YDKvk0uJD1wUvvf0CDEktqpiRmkgVS24CYqJfgHCzOALNn7kRPWz_WDjty7BM23ajLDAnood96B543LNR4FKYQvHBu4qyH1nGTwsvdA/s1600/FullSizeRender_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7VF5HRJTKBp0DNGYmLotq5ZSEDjVYJcj2tc-YDKvk0uJD1wUvvf0CDEktqpiRmkgVS24CYqJfgHCzOALNn7kRPWz_WDjty7BM23ajLDAnood96B543LNR4FKYQvHBu4qyH1nGTwsvdA/s400/FullSizeRender_2.jpg" width="300" /></span></a></div>
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<span style="font-family: inherit;">I love how excited Colton gets about harvesting! He has shared my love for gardening from an early age. </span></div>
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<span style="font-family: inherit;">After picking our radishes, we gave them a good rinse. Some people think radishes taste like dirt. Maybe, they're not rinsing them correctly? 😏</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITp2GLKj-VyT8BPqWLHDA6B0BrkLYeBz18P4TKTQj9-4LM1evTw1hq1iLEYF-ACBlPk-ygpy76BXrTe5NioDTEcOOa0SFe-QyUtEhO9ivHTbx8wHfckEb-e03vl_RVgCirJkHxIR28es/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITp2GLKj-VyT8BPqWLHDA6B0BrkLYeBz18P4TKTQj9-4LM1evTw1hq1iLEYF-ACBlPk-ygpy76BXrTe5NioDTEcOOa0SFe-QyUtEhO9ivHTbx8wHfckEb-e03vl_RVgCirJkHxIR28es/s400/FullSizeRender.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">Dock the tops and root tail off. Admire that color. Such a beautiful little root!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-Pi0Hnoy4tbBoXWqbKyhN6FX8JU1qt3dOdgS5dkpOOkO5JR4ebCyFPhkBf7q8HpBFlXaqQUY7nBeffD8gRKLSegGTxukCiwUIup18RozzXI1AqnG8RoKdyBBGgvWpra3en8pVOMHomk/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-Pi0Hnoy4tbBoXWqbKyhN6FX8JU1qt3dOdgS5dkpOOkO5JR4ebCyFPhkBf7q8HpBFlXaqQUY7nBeffD8gRKLSegGTxukCiwUIup18RozzXI1AqnG8RoKdyBBGgvWpra3en8pVOMHomk/s400/FullSizeRender.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Not pictured: olive oil, salt and pepper/// and yes, my limes look like lemons this year... silly little tree</span><br />
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<b><span style="font-size: large;">Black Bean Tacos with Radish Salsa and Feta </span></b><br />
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(makes about 12 small tacos) adapted from <a href="http://www.acouplecooks.com/black-bean-tacos-with-radish-salsa-and-feta/" target="_blank">a couple cooks</a><br />
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<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">1-2 clove garlic</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">3 tablespoons olive oil</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">15-ounce can black beans (including liquid)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">½ + ¼ cup chopped cilantro, divided</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">1 bunch radishes, slivered (12 to 15 radishes)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">4 green onions, chopped (green and white parts)</span></li>
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<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">½ teaspoon kosher salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">¼ teaspoon fresh ground black pepper</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">12 small corn or flower tortillas</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">¾ cup feta cheese crumbles</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: 0.7; list-style: disc inside; margin-bottom: 12px; margin-left: 10px; margin-right: 0px; margin-top: 4px !important; padding: 0px;"><span style="font-family: inherit;">(optional: avocado slices)</span></li>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT3TyHrpUS0SSvpm_2qVGGliqJqqV4kGxT1rmGqxLii_1vC_SL6Cuh983JUa9vfgeHZufmaPDVI6r2UMFB7E-IJoWaarHmikj9xYD_xvte7gXznHrpqU7Jl_13mzClCkTSdxTQoKhllo/s1600/FullSizeRender_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT3TyHrpUS0SSvpm_2qVGGliqJqqV4kGxT1rmGqxLii_1vC_SL6Cuh983JUa9vfgeHZufmaPDVI6r2UMFB7E-IJoWaarHmikj9xYD_xvte7gXznHrpqU7Jl_13mzClCkTSdxTQoKhllo/s320/FullSizeRender_1.jpg" width="240" /></a></span></div>
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This recipes is hardly cooking, more just assembly. Cut radishes in half, then putting flat side down, slice into thin half moons.</div>
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Next chop up your onions and add to radishes.</div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFFe_AvhWeFsvG5WdgkZzrLWBn9DctlBKtZZKKTsFQSln3ofudrsUCogGQiKgpx_NoKBYcA3VqISkjA1fb1lAra1XTe3Mpm6tuO-QJXHdIz6SdZO97mv6mnUGUUy7fyLTOYwt2AmHP0E/s1600/FullSizeRender_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFFe_AvhWeFsvG5WdgkZzrLWBn9DctlBKtZZKKTsFQSln3ofudrsUCogGQiKgpx_NoKBYcA3VqISkjA1fb1lAra1XTe3Mpm6tuO-QJXHdIz6SdZO97mv6mnUGUUy7fyLTOYwt2AmHP0E/s320/FullSizeRender_2.jpg" width="240" /></a></span></div>
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Oh heavens, I love cilantro! Finely chop your cilantro. About 1/2 cup for the salsa, and another 1/4 cup for the beans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmSQgYiDGoI9BHwEtUjwgicHjZx15oKCM4hfgV0lsDY4aYSeCLzdvHOf_H3xIe6dPo9jtlwQlrLyw9CEIrOJ16HhT6dhDb8HQSSlIgea_Cav05GHIMqs-rYxua6BEx5Uf9rrAobJQNcg/s1600/FullSizeRender_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmSQgYiDGoI9BHwEtUjwgicHjZx15oKCM4hfgV0lsDY4aYSeCLzdvHOf_H3xIe6dPo9jtlwQlrLyw9CEIrOJ16HhT6dhDb8HQSSlIgea_Cav05GHIMqs-rYxua6BEx5Uf9rrAobJQNcg/s400/FullSizeRender_3.jpg" width="300" /></span></a></div>
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<span style="font-family: inherit;">Squeeze in your lime juice and add your salt. It's the lime and the salt that really transform the radishes. A quick pickling of sorts.</span></div>
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<span style="font-family: inherit;">Feel free to make the salsa ahead of time, about an hour is good. Much longer than that, the radishes will lose their crunch (not a huge deal) and the liquid will turn pink. Kinda fun, if you ask me.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvVsRAd0FOef0W1KJ5WijAN4jeJCTCuLTYKhDdfHTxdXRIlfv1DhMdPMN0bKNIMg8P5WNFHnj3gJ9xYbh2LS0jW7ErXjiHK5ZKlJyHGXOyUTAfUeb4zpETdt475xZU2ZW5WHmGLE57B0/s1600/FullSizeRender_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvVsRAd0FOef0W1KJ5WijAN4jeJCTCuLTYKhDdfHTxdXRIlfv1DhMdPMN0bKNIMg8P5WNFHnj3gJ9xYbh2LS0jW7ErXjiHK5ZKlJyHGXOyUTAfUeb4zpETdt475xZU2ZW5WHmGLE57B0/s400/FullSizeRender_4.jpg" width="300" /></span></a></div>
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<span style="font-family: inherit;">In the pot, heat your olive oil over low heat. Once hot, add your minced garlic. Cook garlic in the olive oil for about 20 seconds. Then quickly add your ENTIRE CAN of black beans- liquid and all. I know- weird, but do it. Season beans with salt and pepper. Bring to a boil, then simmer for 5 minutes, uncovered on low. Add the last of your cilantro. Wa-la.</span></div>
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<span style="font-family: inherit;">Assemble your tacos with beans, feta and salsa. I know it just sounds too simple. The feta is seriously the perfect cheese pairing. This little mouthful will NOT disappoint! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ9ahuORdEBJ4lHQTbBrTE8DsKr8RL5CZq35lRS4g9cSG3nSV0w8rbuNh8ildE1OngO1YC8mbSau9vlkJu7xYGsfPwmtYVny3MgI38yU-NcMAklTOngkQ7hlRYXtGiNpkAG_hTt0SVOs/s1600/FullSizeRender_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ9ahuORdEBJ4lHQTbBrTE8DsKr8RL5CZq35lRS4g9cSG3nSV0w8rbuNh8ildE1OngO1YC8mbSau9vlkJu7xYGsfPwmtYVny3MgI38yU-NcMAklTOngkQ7hlRYXtGiNpkAG_hTt0SVOs/s400/FullSizeRender_5.jpg" width="400" /></span></a></div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com2tag:blogger.com,1999:blog-2115654221393270890.post-74803828900625931432017-01-08T15:16:00.001-08:002017-01-08T15:16:19.924-08:00(Kid Approved) Baked Sweet Potato Fries<div class="separator" style="clear: both; text-align: center;">
I'm not going to let Jan 10th, 2017 happen without blogging! </div>
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How has it been 362 days since I've blogged a recipe?</div>
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I'll tell you how... I got pregnant and gave birth to this little sweet thing: Mackenzie Jane Ritter. Born Oct 18, 2016 weighing just over 8 pounds and is so delicious I have to restrain myself from nibbling her sweet toes. 💜</div>
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<tr><td class="tr-caption" style="text-align: center;">Oh sweet Jesus, thank you for this little love muffin.</td></tr>
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Speaking of sweet things... I thought I'd talk about my sweet potato fries... But first, my confession...</div>
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On New Years Eve, I mumbled to Chris, "What if I decided to start food blogging again? Say at least once a month? Am I crazy? With two kids?"</div>
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It's already crazy, and I'm still cooking up a storm, so why not? Colton is still helping in the kitchen quite a bit. Maybe this year I'll teach him to take my food photos too?</div>
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<tr><td class="tr-caption" style="text-align: center;">Someone thought it was funny to poke an ingredient out of the line.</td></tr>
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<a name='more'></a>Alright people! 2017! Recipe time!<br />
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Baked Sweet Potato Fries</div>
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Heat oven to 425</div>
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3-4 regular sized sweet potatoes</div>
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2 tbls olive oil</div>
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1 tsp sea salt</div>
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1 tsp dried minced onion</div>
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1 tsp garlic powder</div>
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1 tsp paprika</div>
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1/2 tsp cumin</div>
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1/2 tsp cinnamon</div>
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So these fries are nothing that out of the ordinary, but I have made these a million times and a million different ways. There are all these "secrets" to getting them more crispy without actually frying them: soaking them, egg whites, practically burning them... At the end of the day- here's my technique and spice blend. </div>
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Notice these are "kid approved" which in our house means "no spicys" and "no crunchies." If I'm doing my adult version, I add a good dose of black pepper and a pinch of cayenne. </div>
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<tr><td class="tr-caption" style="text-align: center;">Chop 'em up</td></tr>
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Wash your spuds. </div>
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Trick number 1: Buy smaller potatoes. If you go Costco sized, you get less skin, and the skin is not only super healthy, but it crisps the best! So don't even THINK about peeling them!</div>
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They can be different lengths, but make them the same width. I start by cutting them in half long ways, and then placing the cut side down and slicing for more safety.</div>
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<tr><td class="tr-caption" style="text-align: center;">MJ</td></tr>
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It's a funny thing. You wake up craving a particular food, and then you end up dressing your scrumptiously adorable child to look like said food. Hmmmm... Oh well. Here's my lil sweet potato. People say she looks like me, but I will never look that good in an orange jump suit.</div>
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Put sweet potatoes on a large sheet pan. Add all your ingredients onto the pan. No need for an extra bowl, just toss right on the pan. I do NOT have time for more dishes, people! Get your best tools out (your hands) and toss all together until every potato is coated.</div>
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Trick number 2: DO NOT CROWD THE FRIES! You should have plenty of space between potatoes. If you don't, get out another pan. You want these to roast, and not steam one another. Super important.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsAHrp-ovqrsjhlu0pa95SM2IEkV2H9JvlZ6n1jMxNFB1772Qf-AZ7exo2kAni7dWGEpu942AnsakCsP1mKXaagNRy2qly2r_KkwdQ_r906HDHtXbUkY0ElJ0Zi5DnctH111Pf-oNrgw/s1600/FullSizeRender_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsAHrp-ovqrsjhlu0pa95SM2IEkV2H9JvlZ6n1jMxNFB1772Qf-AZ7exo2kAni7dWGEpu942AnsakCsP1mKXaagNRy2qly2r_KkwdQ_r906HDHtXbUkY0ElJ0Zi5DnctH111Pf-oNrgw/s400/FullSizeRender_2.jpg" width="400" /></a></div>
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Cook at 425 in the upper third of your oven for 12-15 min. Take out, toss with a spatula, and cook for another 12-15. I personally think 13 minutes is perfect but it depends on your oven.</div>
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Finish them with a little extra sea salt, for a final ka-pow of flavor against that sweetness!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopQrbaPrzQQrU-o-1oGTnPFK-bxo4wbJkGXZFQykzUf18DKmvHPruau-A7lqSrPfyNWYz4dk-2BN_0Ieqyz6poSOQ6z8X_nFoQeprDBzIWhfjSSkp6-YMxS-fAImyTCpR1zSCaVFgSCY/s1600/FullSizeRender_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopQrbaPrzQQrU-o-1oGTnPFK-bxo4wbJkGXZFQykzUf18DKmvHPruau-A7lqSrPfyNWYz4dk-2BN_0Ieqyz6poSOQ6z8X_nFoQeprDBzIWhfjSSkp6-YMxS-fAImyTCpR1zSCaVFgSCY/s640/FullSizeRender_1.jpg" width="640" /></a></div>
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I love these with a little Sriracha Ketchup combo, or a good garlic aioli.</div>
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Stay tuned for some more good recipes this year!</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-29817766446511435902016-01-10T16:04:00.004-08:002016-01-14T18:35:03.045-08:00Red Wine Beef Stew <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLbIJEsW2rH8DM-zmqXmcB8WNkNNpOLCnmcGQnDv3oB6BnqaluHFiDRykyLd6MyGa83WXBgIEDqfXzsveTQYufRALngJbz_x1bFAzIze2FW7XO3ZC-9i_RwDLgCAf0x-MlVaT8pfCwi0/s1600/IMG_3937_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLbIJEsW2rH8DM-zmqXmcB8WNkNNpOLCnmcGQnDv3oB6BnqaluHFiDRykyLd6MyGa83WXBgIEDqfXzsveTQYufRALngJbz_x1bFAzIze2FW7XO3ZC-9i_RwDLgCAf0x-MlVaT8pfCwi0/s640/IMG_3937_Fotor.jpg" width="640" /></a></div>
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A few years ago we were dining at a friend's house. Sharon "threw together" a stew for us. It was unbelievable and I won't soon forget it. A few months ago, I went to Sharon's daughter's house for dinner. Again, Whitney made her version of a beef stew. I looked wide eyed and said "is this your family's stew?" She shrugged it off, just like her mother, and said it wasn't really much of a recipe. These are my favorite types of recipes. Meat. Veggies. Wine. Cook a while while you put your feet up. Invite friends over. Done.</div>
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She wrote out her version on a 3x5 card. Whitney didn't know this, but I love when friends do this for me. I will forever see a recipe in their hand writing. :)<br />
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I used rainbow carrots (including one carrot from our garden!!) and a few more celery stalks than she used because mine were short. She later informed me to throw in a beef bullion cube if you have one, but I added garlic and didn't miss the bullion when I made this hardy stew. So yummy and so simple.<br />
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<b><span style="color: #cc0000; font-size: x-large;">Red Wine Beef Stew</span></b><br />
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(easily serves 4 people, plus leftovers)<br />
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2 lbs beef stew meat<br />
2 tbls olive oil<br />
approx 1/2 cup flour<br />
salt and pepper<br />
7 carrots, rough chop<br />
4 sticks celery, rough chop<br />
1 large yellow onion, rough chop<br />
2 cloves garlic, minced<br />
1/2 bottle red wine<br />
2 14 oz cans petite diced tomatoes<br />
8 sprigs thyme<br />
2 bay leaves<br />
(1 beef bullion cube- optional)<br />
More salt and pepper<br />
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First, begin by dredging your stew meat in the flour. Season your flour with generous salt and pepper. Then using tongs, toss the meat in the flour, shake off excess and then put on a plate ready for browning.<br />
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My son is an expert with tongs and was very excited to learn this new skill. It was his first time with raw meat. He was a natural... and very proud of himself. There are few things that bring me more joy than spending time in the kitchen with him.<br />
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In a large pot, heat your olive oil. Brown the meat in batches, being careful not to crowd the meat. Brown all sides. This takes time, so don't rush the process. You want brown bits, not just grey heated meat. While your meat is browning, chop your veggies and enjoy a glass of that wine you just opened for the stew.<br />
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When the meat is done, add a little more olive oil if needed and throw in your veggies. After about 5 minutes they begin to soften, then add your garlic and cook another minute until aromatic. <br />
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Then add your beef back in with your tomatoes, wine, (bullion cube if desired), thyme, bay leaves and more salt and pepper. Bring to a boil and then turn down to a simmer. Cook covered for 3-4 hours.<br />
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I served my stew over polenta and topped with fresh parsley. You could serve it over mashed potatoes or just by itself with crusty bread. This is January's best offering right here! <br />
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Thank you Reed/Nickel women for your friendship and your cooking! You are good for my soul and my cooking inspiration.Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com4tag:blogger.com,1999:blog-2115654221393270890.post-49374438021558134672015-12-11T14:48:00.000-08:002015-12-11T14:48:08.162-08:00Persimmon Vanilla Cobbler<div style="text-align: center;">
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<span style="font-family: inherit;">Oh Persimmons!</span></div>
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<span style="font-family: inherit;">We had a rough start, you and me.</span></div>
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<span style="font-family: inherit;">But after a few years, playing under your tree,</span></div>
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<span style="font-family: inherit;">I've come to love thee!</span></div>
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<span style="font-family: inherit;">Really though... when we first moved in, we had no idea what kind of tree it was that provided such beautiful shade and stood as the figure piece for our backyard, that was not yet a yard at all. After a season, we learned it was a persimmon tree! So fun! After doing some poor research, and giving it an undeserving hack job, it went through a bit of a rough season. But this year... THIS YEAR... I fell in love with our little tree and the harvest was plenty. Maybe trees just need to be loved to produce well (and we added it to the drip system this year... poor thing). And by loved, I mean embraced as a part of our yard: yoga under the tree, using it as a "secret look out," and it acting as a "fielder" to our son's line-drives. It's a part of our yard now, which is a part of our family space.</span><br />
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<span style="font-family: inherit;">So with no future ado, I give you one of two persimmon recipes! One sweet, one savory. This one I've been perfecting since year one. And this year, I finally got the nod from son and husband that "this was the best ever."</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pcMGPgtsQd3hXVrskwST3OWyGEkgFSY0PVHEDUxfFqScsPD6L4MeYOwpvM6XZZ2iPb2QmrKvdhzylsbd7tvUs8dB1aAd9lSswGFnNzMNcdaAVGP9c6Rb-ovwSvyE8Gzq5zEkFhnIJMg/s1600/canvas+image.JPG" imageanchor="1"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pcMGPgtsQd3hXVrskwST3OWyGEkgFSY0PVHEDUxfFqScsPD6L4MeYOwpvM6XZZ2iPb2QmrKvdhzylsbd7tvUs8dB1aAd9lSswGFnNzMNcdaAVGP9c6Rb-ovwSvyE8Gzq5zEkFhnIJMg/s640/canvas+image.JPG" width="480" /></span></a></div>
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<span style="font-family: inherit;">Here's our family under our beloved persimmon tree on Thanksgiving morning. We did two turkeys this year... Me on the oven bird and Chris on the grilled bird- both using the spatchcock method. And Colton on the pig skin. We had all bases covered.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPdEKw8Ce-H_BOixOr6_Zxuxb6DL5g59rP9Kz7LVfFAvGWIrglofQ7Fd4fLD0rQ_zWU1ldSsjxgCgI0Ml_ocoerf4phyqFaO8-9OrImxyZ8vxjCdQ1tvZEBO_2VRCFnuAkubbjBy_JWE/s1600/image1.JPG" imageanchor="1"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPdEKw8Ce-H_BOixOr6_Zxuxb6DL5g59rP9Kz7LVfFAvGWIrglofQ7Fd4fLD0rQ_zWU1ldSsjxgCgI0Ml_ocoerf4phyqFaO8-9OrImxyZ8vxjCdQ1tvZEBO_2VRCFnuAkubbjBy_JWE/s640/image1.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">So first you need to pick your persimmons. On the tree or in the store- for this recipe, you can use slightly under ripe persimmons for this recipe because the cooking will break them down a bit.</span></div>
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<span style="font-family: inherit;">And really... if persimmons have not sparked your fire yet, then you need to try this recipe and the one to follow! They are hardy, versatile, and FUN!</span></div>
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<b><span style="font-family: inherit; font-size: x-large;">Persimmon Cobbler </span></b><br />
<span style="font-family: inherit;">(breakfast or dessert)</span><br />
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<span style="font-family: inherit;">3 cups sliced persimmons, cores removed</span><br />
<span style="font-family: inherit;">1 vanilla bean</span><br />
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<span style="line-height: 25.6667px;">1/2 cup brown sugar</span></div>
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<span style="line-height: 25.6667px;">3/4 cup water</span></div>
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<span style="line-height: 25.6667px;"><span style="font-family: inherit;">1/4 cup and 3/4 cup liquid (melted) coconut oil, (butter is fine too)</span></span></div>
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<span style="font-family: inherit;">1/2 cup white sugar</span></div>
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<span style="line-height: 25.6667px;">3 1/2 cups of rolled oats</span></div>
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<span style="font-family: inherit;">1 tsp cinnamon</span></div>
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<span style="line-height: 25.6667px;"><span style="font-family: inherit;">1/2 tsp allspice</span></span></div>
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<span style="font-family: inherit;">3/4 cup flour</span></div>
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<span style="font-family: inherit;">1/4 tsp salt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O_C62DmUli9uiy4ewv1sbXkXSI7VNAunpQrc6mWmuvXezia1E4L0SVTciixGfVQSFQFpvEsQMF5WMAZWFFh0AqtXA80qyzYMEWTaXvsuTDnf2nK-xD3ktccxL4MPdBjbKTIW245DERE/s1600/IMG_3918.JPG" imageanchor="1"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O_C62DmUli9uiy4ewv1sbXkXSI7VNAunpQrc6mWmuvXezia1E4L0SVTciixGfVQSFQFpvEsQMF5WMAZWFFh0AqtXA80qyzYMEWTaXvsuTDnf2nK-xD3ktccxL4MPdBjbKTIW245DERE/s640/IMG_3918.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">In a large pot or pan, saute persimmons with 1/4 cup coconut oil. After a few minutes add brown sugar, water and vanilla bean. Slice the bean in half and scrape the seeds out with a knife to stir into the mix. Cook on medium heat for about 15 min.</span><br />
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<span style="font-family: inherit;">With a slotted spoon, pull the persimmons out and reduce liquid to about a 1/2 cup if it's not already there. Then fish out the bean- it's done it's job.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4Dnr4K79bb59rqOBELyk_v_Cc0pTeFldlRs1Kc-J-TZ5SiOqq3LvMvd1W7eUOR5tDcdeln8M8A44A3zbx-iecr8Eeh2pg_xVflPlZKxafcPzO39v1_pjO4l05pFUGTbQMsHRXHxwqP4/s1600/IMG_3920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4Dnr4K79bb59rqOBELyk_v_Cc0pTeFldlRs1Kc-J-TZ5SiOqq3LvMvd1W7eUOR5tDcdeln8M8A44A3zbx-iecr8Eeh2pg_xVflPlZKxafcPzO39v1_pjO4l05pFUGTbQMsHRXHxwqP4/s640/IMG_3920.JPG" width="640" /></a></div>
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Layer half your cooked persimmons in a baking dish or pan.<br />
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In a mixing bowl, pour your persimmon liquid, and all remaining ingredients: remaining liquid coconut oil, white sugar, oats, cinnamon, allspice, flour and salt. Mix together for your oat topping.<br />
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Crumble half of mixture over persimmons.<br />
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Add last half of persimmons, then finally, the last half of oat topping.<br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4Dnr4K79bb59rqOBELyk_v_Cc0pTeFldlRs1Kc-J-TZ5SiOqq3LvMvd1W7eUOR5tDcdeln8M8A44A3zbx-iecr8Eeh2pg_xVflPlZKxafcPzO39v1_pjO4l05pFUGTbQMsHRXHxwqP4/s1600/IMG_3920.JPG" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8c8uSI8owvQ1iGVw-ro_ySEUD-eiGll4rStQSLy2e-q8J3ux7GvBzk9iTb1DSb-YsuLzjq0qU7R1_9v2f-NCUWeylVBsorEjM5JN06Rhf3MWd5YZUurk2teYbEd7WUAU28SZt9EwKm4/s1600/IMG_3924.JPG" imageanchor="1"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8c8uSI8owvQ1iGVw-ro_ySEUD-eiGll4rStQSLy2e-q8J3ux7GvBzk9iTb1DSb-YsuLzjq0qU7R1_9v2f-NCUWeylVBsorEjM5JN06Rhf3MWd5YZUurk2teYbEd7WUAU28SZt9EwKm4/s640/IMG_3924.JPG" width="640" /></a></span></div>
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Bake at 375 for 25 min. Scoop and serve with ice cream or whipped cream depending on the time of day!<br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4Dnr4K79bb59rqOBELyk_v_Cc0pTeFldlRs1Kc-J-TZ5SiOqq3LvMvd1W7eUOR5tDcdeln8M8A44A3zbx-iecr8Eeh2pg_xVflPlZKxafcPzO39v1_pjO4l05pFUGTbQMsHRXHxwqP4/s1600/IMG_3920.JPG" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8c8uSI8owvQ1iGVw-ro_ySEUD-eiGll4rStQSLy2e-q8J3ux7GvBzk9iTb1DSb-YsuLzjq0qU7R1_9v2f-NCUWeylVBsorEjM5JN06Rhf3MWd5YZUurk2teYbEd7WUAU28SZt9EwKm4/s1600/IMG_3924.JPG" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepn8_lNxkDHhPPcgYm_xbpgo6bbUMlVG1U3iR3CdxKPp6FVmYBdleerU-3l59ZlDg_4H0AQG7fUcJme5Ik0qB9pwbLWgJp-InzzNMO3rJbuUXv9FGIpty87PaNnGHf0-sHWXMmUPsSHQ/s1600/IMG_3933.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepn8_lNxkDHhPPcgYm_xbpgo6bbUMlVG1U3iR3CdxKPp6FVmYBdleerU-3l59ZlDg_4H0AQG7fUcJme5Ik0qB9pwbLWgJp-InzzNMO3rJbuUXv9FGIpty87PaNnGHf0-sHWXMmUPsSHQ/s640/IMG_3933.JPG" width="640" /></a></span></div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-13147361880131755482015-10-31T16:09:00.002-07:002015-10-31T16:09:30.423-07:00Roasted Poblano, Corn and Potato Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxCwG6furXIgv0gibIpwlrFVFDlv9t3fDW38GCbI5-QjSgP1A9lmFtgU08K3zfIUbTjNvbyZ8pOPwPqczx3rJYidBbWBN_cPU14U6syiGvmWADHv3QcQmUo1s42-DjAgm-QhQCfYq7sQ/s1600/IMG_3910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxCwG6furXIgv0gibIpwlrFVFDlv9t3fDW38GCbI5-QjSgP1A9lmFtgU08K3zfIUbTjNvbyZ8pOPwPqczx3rJYidBbWBN_cPU14U6syiGvmWADHv3QcQmUo1s42-DjAgm-QhQCfYq7sQ/s640/IMG_3910.JPG" width="640" /></a></div>
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Well it's not cold yet here, but I figured I could start practicing for when this supposed "El Nino" hits. But whether the rain is pouring, or you're just praying for the rain, this chowder will make all things better.</div>
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<b><span style="color: #38761d; font-size: large;">Roasted Poblano, Corn and Potato Chowder</span></b></div>
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adapted from <a href="http://iowagirleats.com/" target="_blank">Iowa Girl Eats</a> (easily serves 8 people)</div>
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2-3 poblano peppers, </div>
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2 tbls olive oil</div>
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6-8 slices of bacon, chopped</div>
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4 leaks, white and light green parts, cleaned and chopped into half moons</div>
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4 cloves garlic, minced</div>
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2 medium potatoes, peeled and diced into 1/2" cubes</div>
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4 cups chicken broth</div>
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4 cups whole or 2% milk, separate out 1 cup for mixing the roux</div>
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2 cups sweet corn, frozen or fresh</div>
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4 tbls flour</div>
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3/4 cup shredded cheese (I used a combo of cheddar and jack)</div>
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cilantro for a cooling garnish</div>
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Salt and pepper throughout to layer the seasoning</div>
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Heat oven to 425</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnad9dQBSbhQ0bXK1SLineiSp-OyUnx62LaVTh06WOkLr7aXI18BVhRkO0WLuR5GwhmGtTBPWj2Umudqq2Nr-esjtc-3AtAuDU87Cg0i8GfTPcKTtaXk_gzsAWN2-Eulq72bmQwwA-ln8/s1600/IMG_3504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnad9dQBSbhQ0bXK1SLineiSp-OyUnx62LaVTh06WOkLr7aXI18BVhRkO0WLuR5GwhmGtTBPWj2Umudqq2Nr-esjtc-3AtAuDU87Cg0i8GfTPcKTtaXk_gzsAWN2-Eulq72bmQwwA-ln8/s640/IMG_3504.JPG" width="640" /></a></div>
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Begin with roasting the poblanos whole! Top with olive oil, salt and pepper and place them on a sheet pan. Don't be afraid of them. They are somewhere between a bell pepper and a jalapeno. When making this original recipe, I used four peppers. It turned out fantastic, but was pushing my "this is perfect" threshold for soup with a kick. I'd recommend 2, but 3-4 is great if you can handle some heat. There's plenty in the soup to calm the spice down. Milk, cheese, potato and cilantro all provide a nice compliment.</div>
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Roast your peppers at 425 for 15-20 min, turning once.</div>
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Once they come out, using tongs, place them in a zip lock bag and let them steam for 10 min. I put the bag in the freezer to speed up the cooling process. Once they are cool enough to handle, scrape the skin off. They will still maintain their roasted flavor without the waxy skin. Chop them up into a fine dice.</div>
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While the peppers are roasting, prep your bacon, potatoes, corn and leeks. If you need a brush up on how to clean leeks easily, check out my tutorial in this <a href="http://thejoyfultable.blogspot.com/2011/11/macaroni-and-cheese-with-bacon-leeks.html" target="_blank">mac-n-cheese recipe</a>. Don't get distracted, come back to making this recipe, no matter how good it looks over there! lol... I got lost in Portland memories, and bacon, reading that post.</div>
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Heat your heavy bottomed soup pot to medium heat. Once hot, add your bacon and cook (stirring often) until crispy. </div>
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Pull bacon out with a slotted spoon. Pour out all but 3 tbls of the bacon grease. Note: if you have a toddler, check and see how the "unloading the dishes" is going. He likes to "trick me" and put things in places where they obviously don't go. He's hilarious because he does this totally serious to see if I'm paying attention.</div>
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Once the bacon is done, and your toddler is a Ritter and has a pulse, there will most likely be some snacking.</div>
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But can you blame him? We're just bringing up the child in the way he should go, Proverbs 22:6.</div>
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Okay, add your leaks and poblanos to the hot oil in the pot. Salt the mixture. Remember, if you season as you go, your soup won't taste salty, but seasoned, by the end!</div>
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After the leaks have cooked about 5-7 min, add the minced garlic and cook 30-60 seconds. Add potatoes, salt them, and cook for about 8 min or until just softened.</div>
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Measure your liquids out, keeping out 1 cup of the 4 cups of milk. Pour into the soup 4 cups broth and 3 cups milk and bring to a boil, stirring often.</div>
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Add your 4 tbls flour to the 1 remaining cup of milk to make the roux. Whisk until dissolved. Colton takes this part seriously and is getting pretty controlled at it. It's all that scrambled eggs practice.</div>
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After your soup is boiling, add the "roux." Technically the milk should be a little warm, but I cheat here and it's not noticeable. Just don't tell on me to Food and Wine Magazine or anything.</div>
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Isn't ROUX a fun word? Could be a cute dog name? I'm always finding fun food and wine words for dog names even though we don't have a dog. At this point, our nonexistent dog family would probably be a little out of control. Roux, Zin and Pepper might overwhelm our little backyard.</div>
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Simmer soup and stir the roux in for a few minutes until it thickens. Lastly, add cheese and corn. Taste for more salt if necessary. </div>
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Pour into bowls and top with fresh cilantro, if you like it. Pairing this with hot bread and a glass of chardonnay would put this over the top. </div>
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Yeah for Fall time and soup season!</div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-70172029374805211452015-10-30T16:29:00.003-07:002015-10-30T16:36:47.352-07:00Crostini with Blue Cheese Butter and Roasted Balsamic Grapes<div class="separator" style="clear: both; text-align: center;">
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Can we talk appetizers?<br />
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I'm a huge fan of them. It's always a party when dad gets home for the day, so why not pair his homecoming with a fabulous snack to kick off dinner? Toasted bread with fine toppings is usually a hit with most folks. But this crostini is a home-run. Wowsa.<br />
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<b><span style="background-color: white; color: purple; font-size: large;">Crostini with Blue Cheese Butter and Roasted Balsamic Grapes</span></b><br />
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Favorite baguette sliced to 1 1/2" rounds, lightly toasted<br />
1/4 unsalted butter, softened<br />
sea salt<br />
1/8- 1/4 cup blue cheese (I love English Stilton! and I like the 1:1 ratio!)<br />
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1-2 cups grapes, halved<br />
1 tbsp olive oil<br />
1 tbsp balsamic vinegar<br />
1 tbsp brown sugar<br />
approx 1 tsp fresh thyme<br />
salt and pepper<br />
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First mash your butter, sea salt and cheese together. I will leave the cheese out for a bit to become easier to mold with the butter. When in doubt, make more. You can always freeze the leftovers to put on top of steak or chicken. Oh heaven.<br />
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Put your roasted grape ingredients all together on the sheet pan. Mix with hands to coat the grapes. I ended up quartering this round because the grapes were massive.<br />
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Roast at 425 for 20 min.<br />
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When they come out, scrape off sheet pan to unstick them and mash them up a little bit with either a fork or a potato masher.<br />
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Toast bread. Butter immediately. Top with roasted grapes. Let your taste buds sing hallelujah.<br />
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-60115003414255498302015-08-27T15:31:00.001-07:002015-08-27T16:45:45.801-07:00Blackberry Cupcakes with Yogurt Cake and Berry Butter Cream <div class="separator" style="clear: both; text-align: center;">
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Oh hey there blackberry season! Here it comes, and there it goes. </div>
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My girlfriend and I went to a U-pick blackberry farm this year. It was Colton's first experience. I loved watching him study each one to see if they were "black enough" and then the inner struggle of where to put the chosen berry: in your basket or in your mouth. The kid must have consumed a pint by the time we left.</div>
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I made some fun drinks and salads with this picking, but these cupcakes were the memorable hit.</div>
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Thank you <a href="http://natashaskitchen.com/" target="_blank">Natasha's kitchen</a> for the recipe inspiration. </div>
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When Colt was having a difficult day, I decided baking dessert mid day would do the trick for the toddler craziness.</div>
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"Hey mom! Whacha making today mom!?" That's what he says every time he walks in the kitchen. He's becoming quite the sous chef and I love involving him in any way possible.</div>
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Here's the recipe:</div>
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<b><span style="color: #a64d79; font-size: x-large;">Blackberry Cupcakes with Yogurt Cake </span></b></div>
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<b><span style="color: #a64d79; font-size: x-large;">and Berry Butter Cream </span></b></div>
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<span style="color: black; font-family: inherit;">1 2/3 cups cake flour, or make your own by sifting cornstarch and flour together- 2 tbls starch for </span><br />
<span style="color: black; font-family: inherit;"> every 1 cup flour</span><br />
<span style="color: black; font-family: inherit;">1 cup granulated sugar</span><br />
<span style="font-family: inherit;"><span style="color: black;">1 tsp baking
powder</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1/2 tsp baking soda</span><span style="color: black;"><o:p></o:p></span></span></div>
</div>
</div>
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<div style="text-align: left;">
<span style="font-family: inherit;"><span style="color: black;">1/2 tsp salt</span><span style="color: black;"><o:p></o:p></span></span></div>
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<div style="-webkit-text-stroke-width: 0px; margin: 0in 0in 0.0001pt; orphans: auto; text-align: center; widows: 1; word-spacing: 0px;">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="color: black;">6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)</span><span style="color: black;"><o:p></o:p></span></span></div>
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<div style="-webkit-text-stroke-width: 0px; margin: 0in 0in 0.0001pt; orphans: auto; text-align: center; widows: 1; word-spacing: 0px;">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="color: black;">1 large egg, room temp</span><span style="color: black;"><o:p></o:p></span></span></div>
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<div style="-webkit-text-stroke-width: 0px; margin: 0in 0in 0.0001pt; orphans: auto; text-align: center; widows: 1; word-spacing: 0px;">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="color: black;">1 large egg white, room temp</span><span style="color: black;"><o:p></o:p></span></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
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<div style="text-align: left;">
<span style="font-family: inherit;"><span style="color: black;">1/2 Tbsp
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<div style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: black; font-family: inherit;">1 cup plain
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<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79; font-size: x-large;"><span style="font-family: inherit;">Blackberry </span>Butter Cream<span style="font-family: inherit;"> Frosting</span></span></div>
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<span style="color: black;">(makes about 2 1/2 cups)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><span style="color: black;">1 cup
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<span style="font-family: inherit;"><span style="color: black;">3-4 cups powdered sugar, sifted</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1/4 tsp table salt</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black;">1<span class="apple-converted-space"> </span>tbls<span class="apple-converted-space"> </span>vanilla extract</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="color: black; font-family: inherit;">up to 4 tbls heavy whipping cream<o:p></o:p></span></div>
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<span style="color: black; font-family: inherit;">about 1 tbls
fresh blackberry juice, mashed through a sieve</span><span style="color: black; font-size: 18.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">Set oven to 350. Line your tin with cupcake liners. This recipe makes a perfect dozen.</span></div>
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<br /></div>
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<span style="font-family: inherit;">Mix dry ingredients together in a large bowl. With the mixer on low, add the pads of butter. Mix till crumbles appear.</span></div>
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<br /></div>
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<span style="font-family: inherit;">In a separate bowl, mix wet ingredients.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Combine the two by adding the dry ingredients into the wet, slowly.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtf6rslyuaCi4WWk-Km54CcJMsYETe243Jghj7isT8-w-d3qtZovZsD_nFpxuM7rGu_OvEBYpL9OvR-DnUBJRvwCO_CrHVfdChchGhIXY8zb4e7sIeYeW97VWG9zUczhWXypl16qSUnY/s1600/IMG_3815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtf6rslyuaCi4WWk-Km54CcJMsYETe243Jghj7isT8-w-d3qtZovZsD_nFpxuM7rGu_OvEBYpL9OvR-DnUBJRvwCO_CrHVfdChchGhIXY8zb4e7sIeYeW97VWG9zUczhWXypl16qSUnY/s640/IMG_3815.JPG" width="640" /></a></div>
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Fill liners about 1/2 full Thought it would be fun to plant a surprise berry in the batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1s7o0ZExCF3NZX85fFNAXFBiteu_feTxaD2g8aLLuxIKtsd0h6MROUBzXt8-_eMetJOy5XUTxv9c-bJhb_ZnMfgBGJowfW6zb87ikUSN8j4O_CL5kSsVbUvVkG84B7iSZooDNvmlZrE/s1600/IMG_3812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1s7o0ZExCF3NZX85fFNAXFBiteu_feTxaD2g8aLLuxIKtsd0h6MROUBzXt8-_eMetJOy5XUTxv9c-bJhb_ZnMfgBGJowfW6zb87ikUSN8j4O_CL5kSsVbUvVkG84B7iSZooDNvmlZrE/s640/IMG_3812.JPG" width="640" /></a></div>
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The sous thought it was a novel idea!</div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<br /></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcQSUB3LpFuatOcPocr2KESaoDR9HsZdJZiXSlmeA484wkhmsJAeQcdKqLLuEmcdMx_G5Atv7TMS-B9qguE1tnZCnYiP5RmSNHXKCxUkH527zSHxQnhyphenhyphenmPZ7RaAQlkrlEHBa40jkPiD8/s1600/IMG_3805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcQSUB3LpFuatOcPocr2KESaoDR9HsZdJZiXSlmeA484wkhmsJAeQcdKqLLuEmcdMx_G5Atv7TMS-B9qguE1tnZCnYiP5RmSNHXKCxUkH527zSHxQnhyphenhyphenmPZ7RaAQlkrlEHBa40jkPiD8/s640/IMG_3805.JPG" width="640" /></a></div>
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<br /></div>
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<div style="text-align: center;">
<div style="text-align: center;">
Press them down a tad, then pour remaining batter over the berry. Berry should be completely covered.<br />
<br />
Cook 18-20 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNiHv3JhkKuzcnK3Re4V_7NQgz-uHhbXSTBu_iWwHK1Maoxz6-EiP1sxgsRrkwBDWHW58m0OAKcptM2wowPwNLqnsMD9KkObi2yZUNZke5JL9vE35kO5ppY_JX_bE_dhijZFlGD_uOyY/s1600/IMG_3830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNiHv3JhkKuzcnK3Re4V_7NQgz-uHhbXSTBu_iWwHK1Maoxz6-EiP1sxgsRrkwBDWHW58m0OAKcptM2wowPwNLqnsMD9KkObi2yZUNZke5JL9vE35kO5ppY_JX_bE_dhijZFlGD_uOyY/s640/IMG_3830.JPG" width="640" /></a></div>
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Alright, so the recipe above will make perfect frosting. Like it will blow your mind. It's my go to. This time the only liquid in my house was almond milk. NOT a great substitute for heavy cream. But... it tasted good. Just not the stiff peaks I was longing for. Hence a little flat on the frosting. But hey- there's Greek yogurt in there, we might as well go with the healthier option theme?</div>
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Whisk or mix away until you reach desired thickness. More liquid to thin out, more sugar to thicken.</div>
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Also... throw the blackberry flesh caught in the sieve to make the juice into a tupperware and put it on toast in the morning. Nature's best jam. Operation leave no berry part behind!</div>
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Aren't these just the cutest?! Blackberry on top and blackberry inside!</div>
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This post is dedicated to my sister. She is the LOVER of cupcakes. Sprinkles is her middle name. Well, it could be anyway. </div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-78773572085251401172015-06-14T15:39:00.001-07:002015-06-14T15:46:25.632-07:00Broccoli Pesto on Grilled Naan with Melted Manchego<div class="separator" style="clear: both; text-align: center;">
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A client of mine loves talking food with me. We actually probably have too much fun tossing around ideas and telling stories of things we've tried. She told me how she made a broccoli pesto once, and being the pesto lover I am, I couldn't believe I hadn't tried that?! Pesto claims no rules right? Anything green with garlic and olive oil? I sought out to try it.<br />
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<span style="color: #38761d; font-size: x-large;"><b>Broccoli Pesto</b></span></div>
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3 cups worth of broccoli florets, washed thoroughly</div>
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1 cup olive oil</div>
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1/2 cup pine nuts</div>
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3-4 cloves garlic</div>
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salt and pepper</div>
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Here's the secret to the color and the creaminess: BLANCHING. If you are new to cooking this is a simple process that is highly helpful in learning vegetables. By cooking a veggie or green quickly in boiling water (greens as quick as 30 seconds, broccoli up to 2-3 min) and then "shocking them" right into a bowl of ice water, it seals their color! This is so helpful with herbs, pestos, or if you are looking to take the raw edge off of veggies you want to serve with dip in the summer. I think the vegetable I do this most with is asparagus. They are ready to go in salads, with hummus... okay okay, back to the process!</div>
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So, florets into boiling water for 2-3 min. Then fish them out with a spider or slotted spoon and throw them into ICE COLD water. As in, yes, there should be ice floating on top. If you have a sore foot or hand, go ahead and ice that too. Maybe I love blanching because it brings me back to athletic training rehab... young athletes trying to convince me that it was cold enough. I don't think so buddy... if you're man enough to put those shoulder pads on, you are man enough to ice bath, with cubes floating! I really am a nice trainer... I promise. Ha.</div>
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Then into the food processor with the other ingredients. I like to pulse the nuts and garlic together first, then add broccoli, and sloooooooowly add the oil, then lastly salt/pepper. Then taste.</div>
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I was SO pleased with how creamy this pesto was! I honestly was going to add the Parmesan cheese (as traditional) but decided it didn't even need it! Truly, this pesto was so great and simple. I even snuck it onto some pasta for my son... little did he know that little sauce was actually healthy.</div>
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This is my sweet friend Kyle helping out Chris at the grill. She is a one of a kind person. I won't compare her to the pesto, because she would win, but you get the idea...</div>
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Since we had friends coming over to grill, I decided to make the pesto a main attraction! We grilled one side of the already cooked naan flat bread for about 2 min, then immediately spread the pesto and topped it with Manchego cheese. It's what I had and I thought it would be light and fun. Then back onto the grill for a couple more minutes to melt the cheese.<br />
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I had originally planned to serve them sliced, but we were all a little too hungry I guess. I wasn't about to argue.</div>
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Good thing I was able to snap a few photos before they were consumed!</div>
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Hope your summer grilling it going well! We are cranking it out nearly every night because 100 is just too hot to cook inside. But when meals look like this, I'll take 100 degrees.</div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com1tag:blogger.com,1999:blog-2115654221393270890.post-6391038896579076992015-05-22T16:51:00.000-07:002015-05-22T16:54:18.443-07:00Lentil Salad with Kale and Almond PestoIn the history of this blog, I've posted two lentil salads. I am obsessed with lentils, and am still in search for a shirt that says "I heart lentils." Both salads are fabulous... check them out <a href="http://thejoyfultable.blogspot.com/2012/10/lentil-salad-with-grapes-chile-and.html" target="_blank">here</a> and <a href="http://thejoyfultable.blogspot.com/2012/06/lentil-salad-with-prosciutto-tomato-and.html" target="_blank">here</a>. But today, my legume loving friends, I present a third lentil salad that will not only rock your healthy socks off, but it's flavors are unbelievable. Just ask my meat eating husband. He even loves it! Trust me, I would NOT bother posting a third unless I found one comparable to my other two loves.<br />
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So without further story, I'll get on with it. So you can get munching!</div>
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Ingredient list:</div>
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<b>PESTO:</b></div>
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2-3 cups raw dino kale, washed with the stems removed <a href="https://www.youtube.com/watch?v=rPGWMbdKtoI" target="_blank">(here's how)</a></div>
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1/2 dry toasted almonds</div>
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3 cloves garlic</div>
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1 cup freshly grated parmesan cheese</div>
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About 1 cup olive oil</div>
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Salt and pepper to taste</div>
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<b>SALAD:</b></div>
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2 cups lentils, measured then cooked according to directions.</div>
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1 avocado</div>
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1-2 heirloom tomatoes</div>
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a splash of your favorite red or white wine vinegar</div>
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First the Kale/Almond <b>PESTO</b>:</div>
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Combine garlic, nuts, salt and pepper in food processor. Then stuff in kale leaves. As it's blending pour in olive oil through the top feed of the food processor slowly until incorporated. Pulse in parmesan cheese. </div>
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Taste for more salt and pepper and add more oil if needed for consistency.</div>
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Now for the <b>SALAD:</b></div>
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Cook lentils according to directions. Most are 25-30 minutes in boiling water, then drain and cool. </div>
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Cube your avocado and chop your tomato.</div>
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When lentils are cool, combine all ingredients with at least a cup of the pesto. Taste for Salt and Pepper. No wait, really... did you do it? Lentils, Avocado and Tomato all desperately need salt. Now splash the salad with the vinegar for a little more lift. Then hand it to your toddler for a taste test.</div>
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No son, that's not a rock. It's a lentil and you'll like it. ;-)</div>
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Still a little convincing on his part, but mommy and daddy are happy.</div>
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Feel free to freeze any left over pesto in small tupperware or ice cube trays. It's divine over goat cheese and crackers or chicken.</div>
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Have a wonderful and thankful memorial day weekend.</div>
<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-65853011549635185662015-04-28T14:24:00.000-07:002015-04-28T17:33:20.402-07:00Chocolate Avocado Cookies with Peanut Butter Chips<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">These cookies. They include all my favorite food items. Avocado. Coconut oil. Peanut Butter Chips! And, in cookie form? And their are relatively healthy?! You're waiting for the catch... but there just isn't one this time.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">My sweet friend who was over last night sharing a meal, grabbed my arm, and with chocolate on the sides of her mouth, looked into my eyes and said "Noelle, I'm not saying this lightly, but these might be my favorite cookies of all time." </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I found inspiration for these at yummyhealthyeasy.com My recipe is slightly different based on what I had on hand. Plus, sometimes chocolate on chocolate can be a little boring, so I threw some peanut butter chips in there. It was the PERFECT idea.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">2 ⅓ cup all-purpose flour</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">½ cup unsweetened cocoa powder</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">1 tsp. baking soda</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">½ tsp. salt</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">¼ cup brown sugar</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">¾ cup granulated sugar</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">⅓ cup coconut oil, melted</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">½ cup avocado, mashed or pureed in the food processor</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">3 egg whites</span><br /><span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px; line-height: inherit;">2 tsp. vanilla extract</span><br /><span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px;">½ cup dark chocolate chips</span><br /><span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0.5px;">½ cup peanut butter chips</span><br /><ul style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px; margin: 0px; padding: 0px;">
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Fair warning- these cookies need 1 HOUR chill time before cooking, so you can wait on heating the oven.</span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">In one bowl, combine flour, cocoa powder, baking soda and salt.</span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Add mashed avocado. These two favorite fats are a match made in heaven.</span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Beat in egg WHITES and vanilla on low. Need something to do with your yokes? <a href="http://thejoyfultable.blogspot.com/2012/01/sentimental-salad-radicchio-caesar-with.html" target="_blank">Try my favorite Caesar dressing. </a></span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Lastly mix in dry ingredient mixture and chips. Cover and refrigerate 1 hour.</span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Then heat oven to 300 degrees. Scoop cookies into desired shape on parchment paper. NOTE: cookies will come out looking just like the form they are in pre-cooked. Bake 17 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; letter-spacing: 0.5px;">Slightly crunchy outside with perfectly chewy inside. I told you I wouldn't blog them if they were anything less than what I was hoping for. These are a knock out. And you don't even have to "warn" people that they are healthy. They taste too good to even cause doubt!</span></div>
Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-72398439810876430842015-04-02T14:29:00.001-07:002015-04-02T14:29:53.504-07:00Kale, Brussels Sprout, Quinoa Salad with Lemon Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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Food prep and construction toys. Yep, that pretty much sums up my afternoons lately.</div>
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Also, as a busy mother, wife, woman and whatever other roles I am called into for the day- making a dish that does well as <i>leftovers</i> wins in my book. And, for the most part- salads are usually excluded from that list. Except THIS ONE! I would venture to say, it is even better day after! Go ahead and make this 1-12 hours in advance, let it sit and marry up. The "massaged kale" thing was not a fad because people like massages, it's because time is beauty people! Work that dressing, then walk away and take a nap!</div>
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I've boldly made this salad for three different dinner guests now- all of whom had preconceived notions about brussels sprouts! My mother never made them as a kid growing up. I think she and my dad ate plenty of stinky mushy sprouts in their lifetime, so it skipped a generation for me and my siblings. But I admit, I happen to LOVE them. Roasted. Pan seared with bacon. Even grilled with truffle salt (new post coming soon!) But shaved thin and eaten raw... go ahead and shake it up. You will not be disappointed! </div>
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Did I mention how much I love this salad? </div>
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<b><span style="font-size: large;">Kale, Brussels Sprout, Quinoa Salad with Lemon Vinaigrette</span></b></div>
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1 bunch of lacinato kale, stems removed and chopped as thin as your pinky finger (about 1 1/2 cup)</div>
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2 cups raw brussels sprouts</div>
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1 cup quinoa, cooked according to instructions on box/bag</div>
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1 cup freshly shaved parmesan cheese (if using store bought, use less)</div>
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1/4 cup freshly squeezed lemon juice</div>
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1/2 cup olive oil</div>
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1/8 cup white wine vinegar</div>
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1 tbls dijon mustard</div>
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season well with sea salt and freshly cracked black pepper</div>
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For the sprouts, after washing them, chop off their nubby ends. Then slice them into symmetrical halves. Next, lay them length wise and chop into little half moons. I admit this step takes the longest, but it's worth it. Hang in there. </div>
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The quinoa adds texture and protein!</div>
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The parm... is just perfectly parm. And don't sweat the amount! You are eating raw kale and brussels sprouts for goodness sake! Pile 'er on. Plus the salty factor is appreciated on these two green veggies.</div>
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Whisk up your vinaigrette.</div>
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Dump on and toss WELL. Taste and season if needed. Seriously, you can give the salad some time in its dressing! The acids will soften the greens and it's intentional!</div>
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It's starting to heat up here in California. This salad is best eaten out doors, barefoot, with friends... and construction trucks.</div>
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Have a happy Easter everyone!</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com2tag:blogger.com,1999:blog-2115654221393270890.post-47700563149966610982015-03-29T15:52:00.001-07:002015-04-02T14:56:48.047-07:00Citrus Salad with Mint and Tarragon Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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Hello dear citrus lovers out there. I know we could debate the best way to cut an orange, but I'll just make this easy for you: have you ever tried this?</div>
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Chop off north and south poles so it stands up nicely. Then slice off the outer skin and pith, starting at the top and working to the bottom, leaving as much fruit on as possible. Now with your perfectly sitting ball of juice, turn it on it's side and slice through the center and out come little sunshines, perfect flowers, citrus gems! About 5-6 per fruit.</div>
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For this salad, I used two cara cara oranges, one pink grapefruit and one minola. Mandarins, tangerines, or blood oranges would be lovely as well. </div>
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Mint and tarragon work wonders with citrus. The mint is sweet and uplifting while the tarragon memorable and fragrant. </div>
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Layer up your fruit with the prettiest ones on top for presentation.</div>
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For the vinaigrette:</div>
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<b>2 tbls white wine vinegar </b></div>
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<b>4 tbls olive oil</b></div>
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<b>2 tbls honey</b></div>
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<b>1 tsp finely chopped fresh mint</b></div>
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<b>1 tsp finely chopped fresh tarragon</b></div>
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<b>season well with salt and pepper</b></div>
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Drizzle your vinaigrette over the top. Then garnish with a few fresh whole pieces of tarragon and mint so people know what is in it. I love all the patterns and colors. Salads should be exciting!</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-78404837370910775462015-03-06T21:01:00.001-08:002015-04-02T15:00:15.239-07:00Salad with Citrus Almond Butter Dressing<div class="separator" style="clear: both; text-align: center;">
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A salad should never be "just" a salad. It deserves a little more love than that. </div>
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I spotted a dressing online and before I could even try it, my girlfriend made it FOR us while we were visiting. It was as good as I had hoped. I've been varying a few ingredients, to make my own version.</div>
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Making a salad can be so mundane. You can do it, just to do it. Or because someone told you "you should." So many things in life like this. Folding laundry. Doing dishes. Picking up after kids. Changing diapers. But each time is an opportunity to find beauty in the routine. I'd be lying if I said, it's easy to be faithful in these rhythm of life tasks, but there's so much to be said for cheerfulness in the doing. Life is short, and mostly full of daily usuals. And so... enjoy, find joy, and wink at that list of things to do. Most of it is a privilege anyway. </div>
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Therefore I give you the humble salad. Dressed beautifully, thoughtfully, and tastefully. This will NOT disappoint.</div>
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<span style="color: #274e13; font-size: large;">Salad with Citrus Almond Butter Dressing</span><br />
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Serves 4<br />
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Salad:<br />
4-6 cups mixed greens<br />
1 bell pepper, julienned<br />
12 grapes halved<br />
3 tbls crumbed goat cheese<br />
3 tbls roasted pepitas<br />
Salt and pepper<br />
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Dressing:<br />
3 tbls almond butter<br />
1 tbls olive oil<br />
4 tbls fresh citrus juice (I like half meyer lemon and half orange)<br />
2 tbls water<br />
1 tbls honey Dijon mustard<br />
2 tsp honey<br />
1 clove garlic, fine mince<br />
1/2 tsp salt<br />
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Gather and wash greens, tear into forkful pieces.</div>
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Add an exciting sweet, savory, creamy and crunchy component. Today's was grape, bell pepper, goat cheese and pumpkin seeds.</div>
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Always season with salt and pepper.</div>
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Then drizzle the dressing goodness. </div>
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Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-47008979855115649372015-01-04T14:30:00.006-08:002015-01-04T14:58:28.953-08:00Venison "Back Strap" Medallions<div class="separator" style="clear: both; text-align: center;">
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Dinner looks different these days. Cooking is beyond strategic. Sautéing anything includes tossing scraps down to my toddler who inevitably thinks he is going to die of hunger 30 minutes before dinner, no matter what time we eat. Moms, you know how it is, right?</div>
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Believe it or not, I still love nothing more than to cook food for my family. Even cooler is when I know exactly where the food came from! My buddy Keith brought home a deer this year, and real friends give you meat for Christmas. </div>
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I went bold and simple for this preparation of "backs strap" steaks. These cuts come just lateral of the spine on the animal and make for great little steaks. Venison is a lean meat and can hold up to bold seasoning. I chose to accompany it with a little bacon fat (rendered from breakfast with a little planning).</div>
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<b><span style="font-size: large;">Venison "Back Strap" Medallions</span></b></div>
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<b>1-1 1/2 pounds venison, 1 inch thick medallions</b></div>
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<b>1/4 cup bacon grease for cooking</b></div>
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<b>1 large 6 inch sprig fresh rosemary, or the equivalent of smaller sprigs</b></div>
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<b>Salt and Pepper</b></div>
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Using the rosemary on the stalk is convenient because you can just flavor the fat for cooking and then fish it out after. Using dried rosemary is fine as well. Probably a tsp is sufficient.</div>
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Bacon grease should be saved in a beloved Santa mug when possible. </div>
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Got to love the official labeling. </div>
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Heat a large skillet or cast iron pan to medium heat. Pour in your bacon grease and allow the rosemary to release it's oils upon hitting the heat. You don't want to burn the sprig, so if it starts to burn, pull it out and turn down your heat for the moment.</div>
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Pat dry and salt and pepper both sides of your meat. Cook each side 2-3 minutes, getting a good sear and only turning once. The smell is glorious. Tell your toddler it will be worth it. And no, he can't have any more cereal.</div>
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Allow your steaks to rest 5-7 min. They should be a lovely medium rare. Finish with sea salt and the rosemary for garnish. </div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com1tag:blogger.com,1999:blog-2115654221393270890.post-49099858619368043272014-11-10T11:08:00.002-08:002016-04-26T17:26:26.919-07:00Day Off Banana Pancakes<div class="separator" style="clear: both; text-align: left;">
Banana Pancakes... quintessential to a day off. And these must be consumed in your pajamas. They taste better that way. Monday is our day off, so I finally decided to get this recipe to you.</div>
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My husband decided to start making this "pancake making tradition" happen when possible. He typically lets me do most of the cooking (as I tend to enjoy that sort of thing) but he took it upon himself to find the perfect pancake recipe from scratch. Of course, I couldn't stay completely out of it. </div>
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After about 10 versions, we are here to share the Ritter's day off pancake recipe!</div>
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I personally love the almond milk with the coconut oil in this recipe. If you don't have banana, they are wonderful without as well. Enjoy!</div>
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<b><span style="font-size: x-large;">Day Off Banana Pancakes </span></b></div>
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(makes about 12 small-medium sized pancakes)</div>
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1 cup all purpose flour</div>
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1 tbls sugar</div>
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2 tsp baking powder</div>
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1 cup almond or coconut milk</div>
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2 tbls melted unsalted butter </div>
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1 lrg egg</div>
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1 tbls coconut oil (melted or in liquid form), </div>
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1 ripe mashed banana</div>
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Real maple syrup and sliced bananas for topping</div>
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Extra coconut oil or butter for the pan to cook the pancakes in</div>
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Heat your pan! Medium heat. This was something I taught Chris recently. So easy to get caught up on ingredients and measuring that you forget this step and have to wait another 5-10 minutes. I love my cast-iron pan for pancakes.</div>
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Mix all the ingredients together with a whisk. Oil or butter your pan. Use a small ladle or measuring cup to pour batter into the hot pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e2AwJDW-4ghTpGIm9Row-HWYyx7QzZ1Y9NusetGXWWoxLM8zsZ0gXiO-Ha90RsVzNBFUyVQK1E5UMa_LZ7CSzzzMFnixf-v8Hxr0m2bFy2vEz6o3FxqgW_o99wcN2f9c9fT6RZ7vJVw/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e2AwJDW-4ghTpGIm9Row-HWYyx7QzZ1Y9NusetGXWWoxLM8zsZ0gXiO-Ha90RsVzNBFUyVQK1E5UMa_LZ7CSzzzMFnixf-v8Hxr0m2bFy2vEz6o3FxqgW_o99wcN2f9c9fT6RZ7vJVw/s1600/image1.JPG" /></a></div>
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Just a couple minutes each side should bring up little bubbles to the top. That's when you know it's time to flip!</div>
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Serve immediately with bananas and REAL maple syrup. Did I mention REAL? It's totally worth it.</div>
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Fall is here. My persimmon tree decided the season was in full swing just this weekend!<br />
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These cakes will have you begging for more! </div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-25244535581538130482014-06-27T16:58:00.000-07:002014-06-27T17:12:12.475-07:00Sweet Potato Skins Stuffed with Adobo Chicken, Spinach and White Cheddar<div class="separator" style="clear: both; text-align: center;">
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Hi there, crazy mom here! We have been enjoying summer and enjoying our family! I've been a bit busy chasing after my running toddler! He is now saying "trash," puts silverware away in random drawers, enjoys when I set off any alarm in the kitchen, and tries desperately to "help" touching the tongs to every surface he can reach. I guess this is a good sign that Colton is enjoying the cooking process. I cannot wait till he can clean too!</div>
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We are huge sweet potato fans in my house. They are ridiculously nutritious, beautiful and SO versatile. This recipe was adapted from <a href="http://halfbakedharvest.com/">halfbakedharvest.com</a> as I modified the chili in adobo, and bumped up the greens content. Stuffed skins are a great way to impress with leftovers. Leftover greens, roasted chicken from last night, that last bit of cheese in the fridge. The options are endless.</div>
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<b><span style="color: #e69138; font-size: large;">Sweet Potato Skins Stuffed </span></b><b><span style="color: #e69138; font-size: large;">with </span></b></div>
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<b><span style="color: #e69138; font-size: large;">Adobo Chicken, Spinach and White Cheddar</span></b></div>
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3 large sweet potatoes</div>
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about 1-1/2 cup chopped cooked chicken</div>
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1/4 cup olive oil</div>
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2 cloves garlic minced</div>
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1 whole canned chipotle pepper, minced, with 1 tbls of sauce</div>
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1 tsp dried oregano</div>
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1 tsp cumin</div>
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2 tsp chile powder</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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3 cups fresh spinach, wilted</div>
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5 oz sharp white cheddar cheese, grated</div>
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Scrub your sweet potatoes (the bigger the better) and place them on a cooking sheet in the middle rack of the oven at 400 for 45-50 min depending on the size. They should be still firm but able to stab with a fork or skewer.</div>
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Once they cool, slice in half long ways and carefully scoop out the middle. I like to leave a little flesh in there.</div>
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Next mix in your filling ingredients. If you have kids, you might mix all but the chili for one of the skins, then add the adobo into the mix for the others. Chicken should be chopped, and greens should be wilted (sauté pan with an little olive oil for a few minutes on medium heat). Dump all your spices in and mixy mix.</div>
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Re-fill the skins with your chicken mixture. Top with sharp white cheddar. Back into the oven at 400 for 10-12 min. Oh heaven, these are so tasty!</div>
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Oh sweet sweet-potato, you did it again. Incredible!</div>
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<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0tag:blogger.com,1999:blog-2115654221393270890.post-87129375634851849272014-05-08T16:46:00.001-07:002014-05-08T16:46:36.716-07:00Clean Eating Soup: Chicken, Spinach and Avocado In Spiced Broth<div class="separator" style="clear: both; text-align: center;">
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So this little soup happened one spring day. It was cooler than normal, and I was in the mood to make something fresh and filling. What came out was this clean soup filled with yummy goodness and it took 15 minutes to make. I KID YOU NOT!</div>
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All you do is chop, sauté, infuse broth and pour over spinach and avocado. If you are vegetarian, feel free to use vegetable broth and leave out the chicken.</div>
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<b><span style="color: #38761d; font-size: large;">Chicken, Spinach and Avocado In Spiced Broth</span></b></div>
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(for 4)</div>
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3 tbls extra virgin olive oil</div>
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1 medium yellow onion, chopped</div>
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1 orange bell pepper, chopped</div>
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1 tsp salt (maybe less if using canned stock)</div>
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1 tsp cumin</div>
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1 quart chicken broth</div>
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1 cup shredded or cubed chicken, previously cooked</div>
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2 avocados</div>
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As much fresh spinach as possible</div>
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In a stock pot, sauté onion and bell pepper in olive oil for about 5 min over medium heat. Salt while cooking vegetables.</div>
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Add your cumin and your broth.</div>
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Bring to a boil and then simmer for 15 min uncovered. Add the chicken in to heat the meat.</div>
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Ok... the cooking part is done. Seriously.</div>
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Account for about a half of avocado per person. Note my avocado lover in the background. He's coming for it.</div>
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Cube in and scoop with a spoon over your spinach piled high.</div>
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As in "as much can fit in your bowl." This is practically a warm salad... but a soup.</div>
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More photo bombing by the cutest foodie that ever did live.</div>
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Then pour your chicken/broth over your "salad." The broth will eventually wilt the spinach and soften the avocado. Sprinkle with sea salt.</div>
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Spectacular. Clean. Fresh. Filling. Guilt free. Tastes awesome. Does it get any better?!</div>
<br />Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com3tag:blogger.com,1999:blog-2115654221393270890.post-17545552751174640902014-05-07T12:05:00.001-07:002014-05-08T16:13:29.210-07:00Turkey Avocado and Parmesan Burgers<div class="separator" style="clear: both; text-align: left;">
It's another Turkey Burger recipe just in time for grilling season!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoU-_AxgtWP1pmJQ1aVz1w_-Rs45RExAzT0HahXS8tYUYnuhHc8CWMvJfEG-XMnlq7C2b8JV3lcWlXKXTbGAQwOqf7H4537U5vzFZuUarsZvzsohq6eofYQoovSXPbZNfaL2OJ2NjfbQ/s1600/image+copy.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoU-_AxgtWP1pmJQ1aVz1w_-Rs45RExAzT0HahXS8tYUYnuhHc8CWMvJfEG-XMnlq7C2b8JV3lcWlXKXTbGAQwOqf7H4537U5vzFZuUarsZvzsohq6eofYQoovSXPbZNfaL2OJ2NjfbQ/s1600/image+copy.jpeg" height="270" width="400" /></a></div>
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Whenever I ask my husband for inspiration "hon, what do you want for dinner?" 95% of the time the answer is the same. "How about burgers?" He says it so excitedly as if he didn't suggest it just a few days prior. Now, I'm no burger hater, you should know that by now. But I try to keep things creative and on the healthier side, so most of the time I roll my eyes and tell him thanks for the help and resort to my main dish boards on Pinterest, promising him that we will eventually have burgers, just not every other night. Such a meat man. We balance each other out. </div>
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So when I came across this idea to add avocado to the turkey burger patties, I thought- now THIS I LIKE! A little lighter, leaner, a healthy fat to bind it and some Parmesan cheese to add some flavor. Honey, strike up the grill! A big thanks to <a href="http://www.sometimesalwaysneverblog.com/2014/03/parmesan-turkey-avocado-burgers-amazing.html?m=1" target="_blank">Sometimes, Always, Never</a> for the original idea. I went ahead and played with the seasonings to my liking as you'll see below.</div>
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<span style="color: #38761d; font-size: x-large;">Turkey Avocado and Parmesan Burgers</span></div>
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Makes about 4-5 patties</div>
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1 lb. ground turkey (I used 93% lean)</div>
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1/2 of a ripe avocado, mashed</div>
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1/2 cup finely grated Parmesan cheese</div>
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1 tsp dried minced onion</div>
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1 tsp sea salt</div>
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1/2 tsp cumin</div>
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1/2 tsp freshly ground black pepper</div>
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Buns of your choice</div>
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Top with cheese, lettuce, onion and pickle</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjna_85VdmhMbiodRf24SOL1uD8ec9EqjfzKjlKFoJTAtZEahEseRS8_Eqp0s60pCc7g99lwDp8Hh4G0hS7Xa_QgYJB-tIpWdsYvY5xBSb7g7M0OAIioQeheR7iILZqfuFTP-Ll-hmjQSk/s1600/image+(1)+copy.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjna_85VdmhMbiodRf24SOL1uD8ec9EqjfzKjlKFoJTAtZEahEseRS8_Eqp0s60pCc7g99lwDp8Hh4G0hS7Xa_QgYJB-tIpWdsYvY5xBSb7g7M0OAIioQeheR7iILZqfuFTP-Ll-hmjQSk/s1600/image+(1)+copy.jpeg" height="300" width="400" /></a></div>
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Combine all ingredients in a bowl and incorporate together with clean hands. Form into 4-5 patties.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfPL6zQJTDAuhN75IubPXFwylHs4DWzl8l_o-707I68lzkAJK_5ZWQxbMDcDFzZRz6dhGQfeO4VyyugBd7ETgsZ7ZI7532z8UrLKfkkJGj8bTUz2YqI5DgglevKhMTGwtk7a_zqwcIBw/s1600/image+(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfPL6zQJTDAuhN75IubPXFwylHs4DWzl8l_o-707I68lzkAJK_5ZWQxbMDcDFzZRz6dhGQfeO4VyyugBd7ETgsZ7ZI7532z8UrLKfkkJGj8bTUz2YqI5DgglevKhMTGwtk7a_zqwcIBw/s1600/image+(3).jpeg" height="333" width="400" /></a></div>
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We are toasted bun people. My husband always requests Hawaiian bread. I never get it. Sweet white bread is for special occasions in our house. But... I saw these little buns and decided to bless him. It's the little things when food is your love language. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtNID-AUB6NNbHQ71kjKVmpxnEGmV81uChvPkZmreu5Sbw_woFFKE3zSdRuVYzY5AFhl01OQeLudZPFuzLYmtN_qmxDs0r640mYCBnQVB4Rx9TnnUunyphIM1vEYGTaswRlQtFB2nzvA/s1600/image+(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtNID-AUB6NNbHQ71kjKVmpxnEGmV81uChvPkZmreu5Sbw_woFFKE3zSdRuVYzY5AFhl01OQeLudZPFuzLYmtN_qmxDs0r640mYCBnQVB4Rx9TnnUunyphIM1vEYGTaswRlQtFB2nzvA/s1600/image+(2).jpeg" height="400" width="275" /></a></div>
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See how happy he is? That's because of the Hawaiian bread buns. Well, and the burgers... pssst, don't tell him how much healthier they are! And no, that's not my child reaching for the raw meat! gahhhh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbwRT6VmlKPSH8LwhaBG73hvK-e6HYocdAHIeNDq5v4HimgOoQu8Eb7twT0-3_0TH2kV8yBbBOVN39YD-43TaBGQ4_rnnSko7WvsnAqxBQO8zsVbewQhorrjEizkFmHA1BtVo3TO1A1U/s1600/image+copy.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbwRT6VmlKPSH8LwhaBG73hvK-e6HYocdAHIeNDq5v4HimgOoQu8Eb7twT0-3_0TH2kV8yBbBOVN39YD-43TaBGQ4_rnnSko7WvsnAqxBQO8zsVbewQhorrjEizkFmHA1BtVo3TO1A1U/s1600/image+copy.jpeg" height="271" width="400" /></a></div>
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Grill the burgers 8-9 min, or until full cooked. Put the cheese on in the last minute for melty goodness. Tip with the turkey burgers... make sure your grill grates are clean. I find these burgs like to stick to the grate a little more than regular ground beef. We toasted our buns a little much too this particular time. Sometimes that's what happens when you are chasing a one year old while cooking.</div>
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Happy grilling. And enjoy these burgs. They are SO YUMMY!Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com2tag:blogger.com,1999:blog-2115654221393270890.post-63546861334475502852014-04-08T10:22:00.000-07:002014-04-08T10:22:08.882-07:00Cappuccino BrowniesOnce upon a time, a father goes to a work party. He has THESE brownies. He then begs his partner's wife to send his blogging daughter the recipe. She gets it. She makes them. They are so good, she decides not to share them, but freezes them instead to enjoy by herself one by one. The end. <br />
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Okay, okay... I did share them with my husband, and with friends. But really guys- these are quite yummy. AND they are mom friendly! You can make them in three stages, chilling each stage as you go.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQg7fUe3SKBr9QvmHyBqltcklN1keVW-AI8V4YMUJmgiJUIn2RM4uLtK3-eJgoEdG8oRi5eEOLGfxHze7XS3KWSV5zzoUVwPMVVos25iCjTTiUBg6ay_IuD4e_ClQ-qX1FSLQKVMvsE4/s1600/brownie2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQg7fUe3SKBr9QvmHyBqltcklN1keVW-AI8V4YMUJmgiJUIn2RM4uLtK3-eJgoEdG8oRi5eEOLGfxHze7XS3KWSV5zzoUVwPMVVos25iCjTTiUBg6ay_IuD4e_ClQ-qX1FSLQKVMvsE4/s1600/brownie2.jpeg" /></a></div>
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<a name='more'></a>So I was in the middle of making these when my electrician showed up (whoops... forgot he was coming!) so a few less photos, as I was a bit distracted, but the finished product is what we're talkin' about it. They are DELISH!</div>
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Brownie:</div>
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1/2 cup unsalted butter (*more below)</div>
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3oz of unsweetened chocolate</div>
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1 cup sugar</div>
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2 eggs, beaten</div>
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1 tsp vanilla</div>
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2/3 cup flour</div>
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1/4 tsp baking soda</div>
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Cappuccino Filling:</div>
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2 1/2 tsp instant coffee granules</div>
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1 1/2 tbls whipping cream (*more below)</div>
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1 1/2 cups powdered sugar</div>
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3 tbls unsalted butter, softened*</div>
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Chocolate Topping:</div>
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1 cup semi sweet chocolate chips</div>
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Preheat oven 350 degrees.<br />
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Grease your 8"x8" pan.<br />
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Melt your butter and unsweetened chocolate in a pan. As soon as they are melted, remove from heat. Cool mixture 5-10 min. Stir in sugar and eggs (one at a time) stirring quickly with a wooden spoon. Lastly stir in your vanilla.<br />
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In a small bowl combine your flour and baking soda. Mix that into the wet mixture, bit by bit until just mixed.<br />
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Pour brownie mixture into pan. Bake at 350 for 30 min. Cool slightly. Or... if you are a mom and need to squeeze a load of laundry out of your nap, do that too. The brownies will be fine! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm6ToB9dAVsWy0HsPiOq4ufdjaFHq2Uh3-qenzeUqFRbWJ6n6WgleNSeizNaF3LiKryomrVWBwLn5SrDQpQle-K4X0q4CdIUcr-P-m7X8O3Cayt2fOMuaDrbJjmRIA10V9Kw09z0latM/s1600/brownie3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm6ToB9dAVsWy0HsPiOq4ufdjaFHq2Uh3-qenzeUqFRbWJ6n6WgleNSeizNaF3LiKryomrVWBwLn5SrDQpQle-K4X0q4CdIUcr-P-m7X8O3Cayt2fOMuaDrbJjmRIA10V9Kw09z0latM/s1600/brownie3.jpeg" /></a></div>
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In a separate bowl, dissolve coffee into whipping cream. In another bowl, cream powdered sugar and 2 tablespoons butter together. Pour in the whipping cream and beat it together... go ahead and sneak a taste. Yummy! Spread this over the cooled brownies. Chill for about an hour. Or... if you're a mom, until another down moment.<br />
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Lastly, in a small pan, combine the chocolate chips and 1/3 cup whipping cream in a pan until melted. Pour mixture over chilled brownies, as the third and final layer. Chill again, for about an hour, or until ready to cut and serve.</div>
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Oooh La La... they are as good as they look. And who doesn't need a little coffee kick once in a while?!</div>
Noelle Mariehttp://www.blogger.com/profile/00315389890617922609noreply@blogger.com0