tag:blogger.com,1999:blog-32454706528383649042024-03-19T06:50:45.559-05:00Kiwi ConfectionsBalance Never Tasted So GoodKiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3245470652838364904.post-18081155264810472042015-10-28T22:20:00.001-05:002015-10-28T22:20:14.463-05:00Deconstructed S'Mores<div class="MsoNormal" style="text-align: center;">
Hey y'all! I'm in Oklahoma City right now, so I can say
that. :-)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
It's been pretty quiet around these parts for a while now,
but all that is changing in the next few months. My perfectionist-nature has
held me back from writing so many blog posts on my favorite recipes these last
6 months. Now that I'm in my last year of medical school, I have a lot more
time to blog and do other things I love but have put on the back burner for too
long. Move over Ms.
If-it's-not-perfect-and-shot-with-my-Nikon-it's-not-going-on-the-blog!! Let's
start with my newest creation that I'd love to share with you all:
Deconstructed S'mores! I had some OKC friends
over for dinner and made one of <a href="http://kiwiconfections.blogspot.com/2013/08/when-in-singapore.html" target="_blank">their favorites</a>. For dessert, I thought I'd
pull out something new from my (nonexistent) chef's toque. For those who know
me, I LOVE marshmallows! My favorites are <strike>toasted</strike> burnt marshmallows made over
an open fire AND homemade marshmallows (this will be a post for the holidays).
I love all things marshmallow, even those Pinwheels that no one seems to buy...<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVejClKU00NZ7A-b9cvGmoP4Tq5b3zEPuSxAjTwyfPoolaLhTClhtysvvq4Z-i4si9wtJX6O5HMWJV7m_gFCDo7YkgsYRmW3gYa7cuJViiU_TuP6kakS2qNBNwxzo2hetcSjZ2LYr_-hE/s1600/pinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVejClKU00NZ7A-b9cvGmoP4Tq5b3zEPuSxAjTwyfPoolaLhTClhtysvvq4Z-i4si9wtJX6O5HMWJV7m_gFCDo7YkgsYRmW3gYa7cuJViiU_TuP6kakS2qNBNwxzo2hetcSjZ2LYr_-hE/s320/pinwheels.jpg" width="320" /></a></div>
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So I made this recipe mainly because I wanted an excuse to
eat toasted marshmallows for dessert. I let it get fancy schmancy since it was
for company. For the base and the component that brings out the campfire taste,
I made the famous chocolatier, Michael Recchiuti's, burnt sugar pot de cremes.
I might experiment by adding a little whiskey or even a drop or two of <a href="http://www.amazon.com/CedarHouse-Ultra-Premium-Liquid-Smoke-Natural/dp/B007A3TBXM/ref=sr_1_3?ie=UTF8&qid=1446088162&sr=8-3&keywords=all+natural+liquid+smoke" target="_blank">this premium liquid smoke</a>. But honestly, that complex caramel flavor was <i>everything</i>, and I'm
afraid of messing it up. Even though this recipe looks su<span style="font-family: "inherit","serif";">per complicated, if you follow the
directions-- it's very doable! Now go forth and</span><span style="background: white;"> brûlée,</span><span style="font-family: "inherit","serif";"> my
friends!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXHEo8oUyOvO-ZVq3iv3a9qpSThyphenhyphendpGo04YaB7zMCUM3889woI1rfmnlzvxmipFYNxE-T9tDUNTSQ7SacDBRXCRB4SWBrR2fTkPluF-UM4APiAwWEXtKrJovu9u9f7Hbqc4YHAHiCpsE/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXHEo8oUyOvO-ZVq3iv3a9qpSThyphenhyphendpGo04YaB7zMCUM3889woI1rfmnlzvxmipFYNxE-T9tDUNTSQ7SacDBRXCRB4SWBrR2fTkPluF-UM4APiAwWEXtKrJovu9u9f7Hbqc4YHAHiCpsE/s640/IMG_3955.JPG" width="512" /></a></div>
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<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: large;"><b>KiwiConfections Deconstructed S'Mores</b></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
Makes 7-8 Servings</div>
<div class="MsoNoSpacing" style="text-align: left;">
6 large egg yolks</div>
<div class="MsoNoSpacing" style="text-align: left;">
2 cups heavy cream<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: left;">
3/4 cup whole milk<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: left;">
3/4 cup granulated sugar<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: left;">
2 tablespoons water</div>
<div class="MsoNoSpacing" style="text-align: left;">
6 ounces semi-sweet chocolate chips</div>
<div class="MsoNoSpacing" style="text-align: left;">
3-4 Graham Crackers</div>
<div class="MsoNoSpacing" style="text-align: left;">
1 package Large Marshmallow</div>
<div class="MsoNoSpacing" style="text-align: left;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
To Make Burnt Sugar Pot de <span style="text-align: center;">Crèmes</span></div>
<div class="MsoNoSpacing" style="text-align: left;">
</div>
<ol>
<li style="text-align: left;">Separate egg yolks out while eggs are cold. Cover your
bowl of egg yolks and allow to come to room temperature.</li>
<li style="text-align: left;">Heat the oven to 300°F and arrange a rack in the middle.</li>
<li style="text-align: left;">Decide on a pan that you want to use as your <a href="http://www.thekitchn.com/technique-how-to-make-and-use-70190" target="_blank">bain marie</a>.
In a kettle, boil enough water to fill your bain marie pan with a ½ inch of
water.*</li>
<li style="text-align: left;">Combine the cream and milk in a small saucepan and bring
to a boil over medium-high heat; remove from the heat and keep warm. Whisk it
while it’s warming up to prevent a film or skin forming on the milk mixture.</li>
<li style="text-align: left;">Combine the sugar and 2 tablespoons of measured water in
a medium heavy-bottomed medium-sized saucepan and bring to a boil over
medium-high heat, stirring occasionally until the sugar has completely
dissolved. Continue to cook without stirring, until the mixture turns a dark
amber color. Immediately remove from the heat!</li>
<li style="text-align: left;">While whisking, carefully add about 1/2 cup of
the warm cream mixture to the caramel (it will bubble up and sputter so be sure
to only add a small amount at a time), making sure to whisk the bottom of the
pan, until the bubbles subside. Continue to slowly add the cream mixture 1/2
cup at a time while slowly whisking to incorporate it, until all of the mixture
has been added; set aside.</li>
<li style="text-align: left;">Whisk the yolks in a small heatproof bowl until blended. While
whisking constantly, slowly pour about ½ Cup of the cream mixture into the
yolks until combined. Continue to add/whisk ½ Cup of the caramel/milk mixture
into the eggs.</li>
<li style="text-align: left;">Pour and evenly divide the custard among the ramekins
filling them three-quarters full.</li>
<li style="text-align: left;">Cover each ramekin with aluminum foil. Place each of
ramekins into the pan you’ve designated as your bain marie.</li>
<li style="text-align: left;">Being careful not to get any water inside the ramekins, add
enough of the boiled water to the bain marie so that the water level reaches ½
inch up the sides of ramekins.*</li>
<li style="text-align: left;">Carefully transfer the pan to the oven and bake until the
tops of the custards are darkened in color and almost set, about 30 minutes.* (The
entire custard will still jiggle, but it will set as it cools.)</li>
<li style="text-align: left;">Using tongs and being careful not to get any water inside
the ramekins, remove each custard from the bain marie to let cool to room
temperature.</li>
<li style="text-align: left;">Serve or leave covered with foil and refrigerate
overnight. If refrigerated, let the custards sit at room temperature for 20
minutes before serving.</li>
</ol>
<div style="text-align: left;">
*I used <a href="http://www.amazon.com/BonJour-Chefs-4-Piece-Br%C3%BBl%C3%A9e-Ramekin/dp/B0001K17WO/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1446086500&sr=1-15&keywords=ramekin" target="_blank">oval ramekins</a>, which are wide and shallow
compared to the <a href="http://www.amazon.com/Chicago-Metallic-77106-Brulee-6-Piece/dp/B000A3N7Q6/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1446086921&sr=1-4&keywords=ramekin" target="_blank">classic ramekin</a> which is circular and deep. If you use the
circular, deeper ramekins, you’ll need the water level to reach 1 inch up the
sides of ramekin. Also, it took about 30-45 minutes for my oval ramekin
custards to finish cooking, but the deeper ramekins will mean your custards
will take longer to cook (closer to 1 hour).</div>
<br />
<div class="MsoNoSpacing" style="text-align: left;">
<a href="http://www.craftsy.com/blog/2014/02/how-to-make-piped-chocolate-garnishes/" target="_blank">How to Create Chocolate Pretties</a></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
To Assemble Deconstructed S'Mores</div>
<div class="MsoNoSpacing" style="text-align: left;">
</div>
<ol>
<li style="text-align: left;">Crumble up graham crackers</li>
<li style="text-align: left;">Sprinkle crumbled graham crackers on a burnt sugar pot de c<span style="text-align: center;">rème</span></li>
<li style="text-align: left;"><span style="text-align: center;">Place 2 marshmallows on top of the crumbled graham crackers</span></li>
<li style="text-align: left;"><span style="text-align: center;">Use a culinary torch to </span><span style="background-color: white; text-align: center;">brûlée the marshmallows to your preferred level of <i>toastiness</i></span></li>
<li style="text-align: left;"><span style="background-color: white; text-align: center;">Place a chocolate pretty on top!</span></li>
</ol>
<span style="font-size: xx-small;"><div style="text-align: left;">
<span style="font-size: xx-small;">Burnt Sugar Pot de C<span style="text-align: center;">rème</span> </span>Recipe Adapted from <a href="http://www.chowhound.com/recipes/michael-recchiutis-burnt-caramel-custard-pots-de-creme-30419" target="_blank">Michael Recchiuti</a></div>
</span>KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-78336252996364131082015-02-12T09:01:00.001-06:002015-02-12T09:01:53.168-06:00Red Velvet Cake Appreciation Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVrZ5JO5C_nHzQpfcGCQ0FXE0BqIwJAqUxCYE3fFUSi_ng1i9oO1SFz004Gt6z2mFmliK7yJN9vyi-FOWVdKk6AcjNY54UYHuMn9t1W7gnlZ6qVUDYlg6pV6S_FJgrRc1jXVaxtbc7I8/s1600/DSC_7093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVrZ5JO5C_nHzQpfcGCQ0FXE0BqIwJAqUxCYE3fFUSi_ng1i9oO1SFz004Gt6z2mFmliK7yJN9vyi-FOWVdKk6AcjNY54UYHuMn9t1W7gnlZ6qVUDYlg6pV6S_FJgrRc1jXVaxtbc7I8/s1600/DSC_7093.JPG" height="422" width="640" /></a></div>
<div style="text-align: left;">
Dear reader,</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I wish you the happiest Red Velvet Cake Appreciation Day, which as we all know is February 14th. I hope you take the time to make and share this tricked out confection with all those you like, like-like, and even love. Definitely, don't share the scrumptiousness with frenemies-- since we all know that fruit cake is the official cake for <i>those</i> people. You can learn more about the history of red velvet cake <a href="http://www.nytimes.com/2014/05/14/dining/red-velvet-cake-from-gimmick-to-american-classic.html" target="_blank">here</a> because it's way too extensive for me to summarize. The short version is that the combination of tangy, sweet, and delicately cocoa-y has enchanted Americans for several decades and continues to do so today. I have only taken the time to make this cake for my dearest friends and family. It may be a little work, and you <i>will</i> end up with red dye somewhere you didn't want it, but the final product is unrivaled. I've scoured the internet and made several different recipes, but this one is, without question, the best! There was even a <a href="http://www.crumblycookie.net/2009/02/12/red-velvet-cake-comparison/" target="_blank">scientific trial</a> performed to demonstrate the recipe's superiority.</div>
<div style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b>Red Velvet Cake<o:p></o:p></b></span></div>
<div class="MsoNormal" style="text-align: center;">
Makes 36 Cupcakes<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div style="text-align: left;">
3 1/2 cups cake flour</div>
<div style="text-align: left;">
1/2 cup unsweetened cocoa + 1 Tablespoon (not Dutch process)</div>
<div style="text-align: left;">
1 1/2 teaspoons salt</div>
<div style="text-align: left;">
2 cups canola oil</div>
<div style="text-align: left;">
2 1/4 cups granulated sugar</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
1 teaspoon red gel food coloring dissolved in 6 tablespoons of water</div>
<div style="text-align: left;">
1 1/2 teaspoons vanilla</div>
<div style="text-align: left;">
1 1/4 cup buttermilk*</div>
<div style="text-align: left;">
2 teaspoons baking soda</div>
<div style="text-align: left;">
2 1/2 teaspoons white vinegar.</div>
<o:p></o:p><br />
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0in; text-align: justify; text-justify: inter-ideograph;">
</div>
<ol>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Preheat
oven to 350 degrees. Line 3 Cupcake tins with cupcake liners.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2eEl5IzCTFNMHy1iCusSyAHYsMgIGCk6g7I845ir0PibVegPsJVQnCiqXNzsbvk98jxS9rAFDLlGZtEHwIrrfIbF75A3Hg-hi1A9drpwEDmL9u4D9jw5qmCrPuTNsUhG9D6GM4TIFVA/s1600/DSC_7083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2eEl5IzCTFNMHy1iCusSyAHYsMgIGCk6g7I845ir0PibVegPsJVQnCiqXNzsbvk98jxS9rAFDLlGZtEHwIrrfIbF75A3Hg-hi1A9drpwEDmL9u4D9jw5qmCrPuTNsUhG9D6GM4TIFVA/s1600/DSC_7083.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Whisk
cake flour, cocoa and salt in a bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTI-ZxuoWUUXkyvLgs3hIOOqcocD2DfPzesrYUW7FWq0dwF1SABh2PRWwz407NhyphenhyphenVMrFq_1mRDWPjkIB9A_8_A8YOvBGaeekBPfjT3YU3YQD0g1OGionYWEcBt7X9Bylxa-KIShJoWzSI/s1600/DSC_7048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTI-ZxuoWUUXkyvLgs3hIOOqcocD2DfPzesrYUW7FWq0dwF1SABh2PRWwz407NhyphenhyphenVMrFq_1mRDWPjkIB9A_8_A8YOvBGaeekBPfjT3YU3YQD0g1OGionYWEcBt7X9Bylxa-KIShJoWzSI/s1600/DSC_7048.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Place
oil and sugar in bowl of an electric mixer and beat at medium speed until
well-blended. Beat in eggs one at a time. Turn mixer off and slowly add red
food coloring and vanilla.<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Turn
mixer on low and allow to mix for 30 seconds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1DiXoN89gLERd_fbIt5vfQk4oo9AFQUssyjl9NbH1TTwwo6VXaFITabYQ-vwpbI3l24WX3dnEvD5GZWtUraJ-Tmm1CSKUa4xNCXAllFfuXZroL98xs5grxXuBxFtuaT5DctWGgTTB10/s1600/DSC_7073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1DiXoN89gLERd_fbIt5vfQk4oo9AFQUssyjl9NbH1TTwwo6VXaFITabYQ-vwpbI3l24WX3dnEvD5GZWtUraJ-Tmm1CSKUa4xNCXAllFfuXZroL98xs5grxXuBxFtuaT5DctWGgTTB10/s1600/DSC_7073.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Add
flour mixture alternately with buttermilk in two batches. Scrape down bowl and
beat just long enough to combine.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtQasQZj4P77xKRZRLaxSSs5XfzWbLeovW6t4OC0kH3LRogv7gm0yFki2Juvqi32yysBW0VDzhz5D_YVIIW3XWFMy90wzioC-Jcx8xgjUiAfkl5oUpDQNx9aj-8rmoPy1uF_R0SBSlW8/s1600/DSC_7076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtQasQZj4P77xKRZRLaxSSs5XfzWbLeovW6t4OC0kH3LRogv7gm0yFki2Juvqi32yysBW0VDzhz5D_YVIIW3XWFMy90wzioC-Jcx8xgjUiAfkl5oUpDQNx9aj-8rmoPy1uF_R0SBSlW8/s1600/DSC_7076.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: Cambria; font-size: 11pt;">Place
baking soda in a small dish, stir in vinegar and add to batter with machine
running. Beat for 10 seconds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5uF5FT2tscRVshlP9TTejbj6Pl9y0WHlC4lbWNh5gaFHpcxmpmeD-CVoDsCM2bLTnUZUN2zVgg1JBhCTnAuVPhYsWc9Pix2v1JCTDJP5OWQhDYzVpmB2sV-eAu8DTTB0wHIy9ixdZJs/s1600/DSC_7086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5uF5FT2tscRVshlP9TTejbj6Pl9y0WHlC4lbWNh5gaFHpcxmpmeD-CVoDsCM2bLTnUZUN2zVgg1JBhCTnAuVPhYsWc9Pix2v1JCTDJP5OWQhDYzVpmB2sV-eAu8DTTB0wHIy9ixdZJs/s1600/DSC_7086.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="background-color: transparent;">Fill cupcake liners up 2/3 of the way full.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mhdNCIGKspovWgLKf0etadRFnn_2kuribK9-4CZrA4sYLahByDNXIhNbhA0W5S6jWZGqEjMhw7etsSP4J5Py3MgHaMxAwWvQ6hDCJiniSkbgebjq9g5YvUTbovmegOfkwIkKHi3JdYo/s1600/DSC_7091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mhdNCIGKspovWgLKf0etadRFnn_2kuribK9-4CZrA4sYLahByDNXIhNbhA0W5S6jWZGqEjMhw7etsSP4J5Py3MgHaMxAwWvQ6hDCJiniSkbgebjq9g5YvUTbovmegOfkwIkKHi3JdYo/s1600/DSC_7091.JPG" height="263" width="400" /></a></div>
</span></li>
<li style="text-align: left;"><span style="background-color: transparent;">Bake for 20 minutes<div class="separator" style="clear: both; text-align: center;">
</div>
</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjug9GwoxAzproUDAc2EGVKnGUECtARO6FUmGPyOPX7ebp51jTOXmKJL-PH_dkgewfBi1zBKmUA8bjdyCkAmGpeELRinhVfC9P_C0MvtYL4e8-LOAc_RfU4Mfk2q6yI9yrkSpM3W2DkGdE/s1600/DSC_7098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjug9GwoxAzproUDAc2EGVKnGUECtARO6FUmGPyOPX7ebp51jTOXmKJL-PH_dkgewfBi1zBKmUA8bjdyCkAmGpeELRinhVfC9P_C0MvtYL4e8-LOAc_RfU4Mfk2q6yI9yrkSpM3W2DkGdE/s1600/DSC_7098.JPG" height="422" width="640" /></a></div>
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*Instead of buying buttermilk, you can also use regular milk
with 2 teaspoons of lemon juice stirred in. This will cause the milk to curdle,
but don’t worry. Allow this mixture to sit a couple of minutes before using it.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">Fluffy Cream Cheese Icing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
Makes Enough to Frost 36 Cupcakes<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
8 ounces cream cheese, softened at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 stick of unsalted butter, softened at room temp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 teaspoons pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
4 Cups Confectioner’s Sugar, sifted<o:p></o:p></div>
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<br /></div>
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</div>
<ol>
<li style="text-align: left;">Place cream cheese and butter in the bowl of an electric
mixer and beat and high speed until fluffy.</li>
<li style="text-align: left;">Beat in vanilla and salt</li>
<li style="text-align: left;">Add the Confectioner’s Sugar in slowly in batches</li>
<li style="text-align: left;">Beat until fluffy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: xx-small;">Red Velvet Cake Recipe Adapted from <a href="http://smittenkitchen.com/blog/2007/09/red-velvet-cake/" target="_blank">Smitten Kitchen</a></span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com1tag:blogger.com,1999:blog-3245470652838364904.post-92091847081135703492014-10-16T12:15:00.001-05:002014-10-16T12:15:29.879-05:00Bad Reviews
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"I'm an A student. I'm addicted to feedback, and I want to
please people. That's sort of how I've gotten to where I am. And I think that
it's insidious to be spending more of your time reflecting and talking about [critics], and talking more and more in smart ways about your otherness, rather
than doing the hard work of your job." -- Mindy Kaling speaking with Rachel Martin of NPR's Morning Edition</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNZPTaozuNqlCbvUh2Z9Mwlh60qaILKLgSrKlf5G8jBPJdqGu90U4PMQDYEFl5Toxq2Oqm_AaGxc8i_0hyphenhyphenpI12a6G8UdELqNWuu-hpoxJU63n7Ij_xnZaUlOelH-MeKvKkE97K-cFW8Q/s1600/mindykaling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNZPTaozuNqlCbvUh2Z9Mwlh60qaILKLgSrKlf5G8jBPJdqGu90U4PMQDYEFl5Toxq2Oqm_AaGxc8i_0hyphenhyphenpI12a6G8UdELqNWuu-hpoxJU63n7Ij_xnZaUlOelH-MeKvKkE97K-cFW8Q/s1600/mindykaling.jpg" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="text-align: start;">(hear the interview </span><a href="http://www.npr.org/2014/10/16/356390794/comedian-mindy-kaling-on-refusing-to-be-an-outsider-and-sexism-on-set" style="text-align: start;" target="_blank">here</a><span style="text-align: start;">)</span></span></td></tr>
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I heard that interview this morning and figured it was serendipity and great inspiration for this here little 'ol blog. Like many, I can completely relate to Ms. Kaling's people-pleasing compulsion. It's something I wish I could change about myself, but it's also what's gotten me to accomplish a few things I'm pretty proud of. Nevertheless, that need for an A+ or a pat on the back from your boss or the acceptance from a new group of peers never quenches the thirst of a true people-pleaser. That's because there's <i>always</i> someone else to impress, something else to achieve, another gold star to jump through hoops for. It turns into a tiring and not-so-fun race against yourself-- a race you can never, ironically, win. The blogosphere is full of lots of how-I-live-my-perfect-life-and-how-you-should-live-yours. I get it-- I love reading those blogs too! This blog or at least this post is a bit more...."ain't no body got time for that!" Next month I'll become another year older, and although I feel like a life-long adolescent what with the being in 19th grade and all...It's probably time to give up the life-long pursuit of getting an A+ in every aspect of life. Recently I found out that someone I really wanted to like me did not feel even close to that way about me, and my immediate people-pleasing gut reaction was to think 'wait, what did I do wrong? how can I fix it? how do I get them to like me back?' and then I realized....I have spent WAAAAY too much time being concerned with these ridiculous questions and quite frankly-- I am in 19th grade and <i>ain't no body got time for that! </i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7uCyI__BWTfti14ebe2zXaiTgO1LH-Ed-rt1zkQAeUBzP-P-sAsUFRpfog4HNU7Lc8F6FdcOEopI9guWGpKAm49r6BNyr5OQUlLu0yxHS-96_rod6Ny9TXJMWMUuiHOtPlf3GAbeg_4/s1600/Meringue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7uCyI__BWTfti14ebe2zXaiTgO1LH-Ed-rt1zkQAeUBzP-P-sAsUFRpfog4HNU7Lc8F6FdcOEopI9guWGpKAm49r6BNyr5OQUlLu0yxHS-96_rod6Ny9TXJMWMUuiHOtPlf3GAbeg_4/s1600/Meringue.jpg" height="236" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"<a href="http://www.inc.com/jeff-haden/7-habits-of-remarkably-happy-people.html" target="_blank">7 Habits of Remarkably Happy People</a>: #1. They choose (and it is a choice) to embrace who they really are."<br />This is not a photo I authorized taking (as you might be able to tell), but here in my PJ's enthralled in making the best meringue I could manage, I didn't notice I'd gotten it in my hair-- that's who I really am :-)</td></tr>
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<br /></div>
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Now, what I do have time for is this incredibly easy and fast breakfast. I'm a morning person (there! I said it), and the one thing I'm always running out of time for is eating a great breakfast. With this gem of a recipe, you will still have time for your morning workout, shower, blow dry, 'I have nothing to wear' mini meltdown, and commute. Also, did I mention that it tastes phenomenal and actually keeps you full 'till lunch?!</div>
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<br /></div>
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<b><span style="font-size: large;">KiwiConfections Spicy Avocado Egg-wich</span></b></div>
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Serves 1<o:p></o:p></div>
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<br /></div>
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1 whole egg<o:p></o:p></div>
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1 egg white<o:p></o:p></div>
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Salt and Pepper to taste<o:p></o:p></div>
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1 Half of a small/medium avocado, sliced<o:p></o:p></div>
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1 Slice Low Sodium Ezekiel Bread*<o:p></o:p></div>
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1-2 teaspoons Hot Sauce<o:p></o:p></div>
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<br /></div>
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Directions</div>
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<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Spray a small/medium frying pan with some non-stick cooking spray.
Heat the pan on medium/high heat.</li>
<li style="text-align: left;">As the pan is warming up, slice up half of an avocado. (Store
the other half in a Tupperware container and place back in the fridge.)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OVgbaxi0XgHPxkWD2ZMh7gfr3u37bq2lWuYltKsuBV6Vg_nwLwoee6xRHkoK-SiZSix7YSnqsUEws_jBDVgiN4lKxX-WWQ4lCtL15AAxy5C4OvEqcKynKGdp3tRvM7GOZaz-yj5Fg04/s1600/DSC_6150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OVgbaxi0XgHPxkWD2ZMh7gfr3u37bq2lWuYltKsuBV6Vg_nwLwoee6xRHkoK-SiZSix7YSnqsUEws_jBDVgiN4lKxX-WWQ4lCtL15AAxy5C4OvEqcKynKGdp3tRvM7GOZaz-yj5Fg04/s1600/DSC_6150.JPG" height="263" width="400" /></a></div>
</li>
<li style="text-align: left;">Crack the eggs into the pan, salt and pepper the eggs, and
flip to cook both sides</li>
<li style="text-align: left;">While the eggs are cooking, toast the bread</li>
<li style="text-align: left;">Once the eggs are cooked, remove the pan from the heat.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RMpuO6hoFeHrPfqyP3ZEDM7hFjjgbFTwr4GS2q41p-wKQRDQ8kEmE1fcgY-15gHq4xOftpWflMoEmq1RY8dS5JGuxvvQSR8DxtkQOR9LGORj1R_gkoWIrcvnNiCZBQ29W4wVGe4_UtU/s1600/DSC_6149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RMpuO6hoFeHrPfqyP3ZEDM7hFjjgbFTwr4GS2q41p-wKQRDQ8kEmE1fcgY-15gHq4xOftpWflMoEmq1RY8dS5JGuxvvQSR8DxtkQOR9LGORj1R_gkoWIrcvnNiCZBQ29W4wVGe4_UtU/s1600/DSC_6149.JPG" height="263" width="400" /></a></div>
</li>
<li style="text-align: left;">Once the toast pops out, place your sliced avocado on top of
the toast. Dribble hot sauce on top of
the avocado. Place the fried egg on the top.</li>
<li style="text-align: left;">Enjoy immediately<span style="font-size: x-small;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihszPgAjUuxNav2cu0IsOjQksSA8Owh4awXb30xPFsgO9h1W_sOnhaFEVOpxCGurBkWS3D8mmyyL3hviR3VbsB7AgHkuA-f_AYgYktqJGpjwwbQMIG32kmXSPAwivB1kwvT6uUXkVmxM/s1600/DSC_6152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihszPgAjUuxNav2cu0IsOjQksSA8Owh4awXb30xPFsgO9h1W_sOnhaFEVOpxCGurBkWS3D8mmyyL3hviR3VbsB7AgHkuA-f_AYgYktqJGpjwwbQMIG32kmXSPAwivB1kwvT6uUXkVmxM/s1600/DSC_6152.JPG" height="263" width="400" /></a></div>
</span></li>
</ol>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: x-small;">*”Sprouted Grain breads made of a variety of grains and
legumes, like Ezekiel bread, deliver all of the amino acids necessary to make
up a complete protein. And while most of us don’t rely on grains as a good
source of protein, sprouted grains can be a good place for vegetarians to pick
up some of the complete protein they’re missing out on by not eating meat.” -- <a href="http://www.quickanddirtytips.com/nutrition-diva" target="_blank">Monica Reinagel MS, LD/N, CNS</a></span><o:p></o:p></div>
<!--EndFragment-->
<!--EndFragment-->KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-37438482074665767482014-10-09T20:42:00.001-05:002014-10-09T20:49:20.024-05:00Why does unhealthy taste so #*$#@!% good?I ask my friends, my mum, my sister, and my fiancé this question. Sometimes I ask this question mid-<i>pain-au-chocolat</i>-bite or post-pasta-massacre (as in, I killed all the pasta on my plate). But in all seriousness: How are humans-- the arrogant over-achievers of evolution-- so vulnerable to the dangers of cookies, cheese, and bread?! We humans have no natural predators (other than ourselves), and, yet, come 3:00pm those oreos seem like the closest thing to just that. The issue is that our love affair with food has outpaced the evolutionary tweaks needed ever since we stopped having to run after and shank our food. 200,000 years ago our Neanderthal ancestors didn't live the cozy life of being able to stock up on food at the local Piggly-Wiggly, and foods high in fat, sugar, and salt were rare. When they did find those paleolithic equivalents of a snickers bar, they cherished it and ate up because who knew when you'd find another. Fast forward a quarter of a million years and our brains are <i>still</i> hard-wired to cherish and gobble that [actual] snickers bar even though there's about 4000 of them within a 3 mile radius of your condo. Eating healthy definitely has the most significant impact on your physical health when compared to exercise, but for me (and many) it's probably the hardest thing to modify and stick with. Salad is something I rarely want to eat when I'm in my own kitchen, but at many restaurants there are salad magicians. These salad sorcerers can take leafy greens and mix them with random gems like fruits, nuts, and more veggies and suddenly you have a dish that can honestly compete taste-wise with that other delicious, carby, fatty thing on the menu. The trouble is-- most of us do not live with these salad magicians. But...now, you too can make at least one magical salad! On a recent trip to a favorite KC eatery, I begrudgingly ordered a salad as opposed to that other delicious, carby, fatty thing on the menu...and it turned out to be the best thing we ate that night. The next day I was determine to re-create it, and I honestly think I created its exact magical clone! The key to making this or any delicious salad part of your "everyday" is to chop up everything once and store everything in separate containers in the fridge. When it's Tuesday night and you don't have the energy or motivation to be a salad magician, you can just be a regular person and simply mix what you've already cut up. It really is impractical to do all this prep work every single time you want a salad-- so do it once, and reap the benefits of your one-time-only prep work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKaeTkjIMzo1PPKdd2zRTlIIKbCYMWo9L5fYbUMNHpD86_SZ0m7M3szErJqWBX4GgEBo0ZAMBBqFn9nbC0whp8ZE9HnQ-pmYLIV2WTKvb5eMWAQWT0wQJaLiFRqFf-7szVb0Hb47qfCs/s1600/DSC_6124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKaeTkjIMzo1PPKdd2zRTlIIKbCYMWo9L5fYbUMNHpD86_SZ0m7M3szErJqWBX4GgEBo0ZAMBBqFn9nbC0whp8ZE9HnQ-pmYLIV2WTKvb5eMWAQWT0wQJaLiFRqFf-7szVb0Hb47qfCs/s1600/DSC_6124.JPG" height="422" width="640" /></a></div>
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<div style="text-align: center;">
<b><span style="font-size: large;">The Salad You’ll Actually Want to Eat</span></b></div>
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<div style="text-align: center;">
Serves 10<o:p></o:p></div>
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Salad Components<o:p></o:p></div>
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3 Heads of Romaine, washed and chopped<o:p></o:p></div>
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1 Bag of pre-washed mixed baby kale and chard<o:p></o:p></div>
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2 Golden Beets<o:p></o:p></div>
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2 Red Bell Peppers<o:p></o:p></div>
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8 Medjool Dates, pitted and chopped<o:p></o:p></div>
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Sliced Almonds<o:p></o:p></div>
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Goat Cheese<o:p></o:p></div>
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Sunflower Seed Vinaigrette<o:p></o:p></div>
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½ Cup Raw, Unsalted Sunflower Seeds<o:p></o:p></div>
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¼ Cup Olive Oil<o:p></o:p></div>
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¼ Cup Balsamic Vinegar<o:p></o:p></div>
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1 Tablespoon Honey<o:p></o:p></div>
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2 Garlic cloves<o:p></o:p></div>
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½ teaspoon freshly ground black pepper<o:p></o:p></div>
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¼ teaspoon of salt</div>
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½ Cup water</div>
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Directions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvHc_Jx4NuEfjMHE52-qN5ncVoQXFoPvlNiRBgs6AEAx_iRoDEzsN5GhPEJYH6hy42YeOWDv0QVwevuN0mmMc5gR1Shk0PTGd9ToJavdHDDefgJ0DOxJpgOt4apyv-eBm5bbal5HZW0Y/s1600/DSC_6081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvHc_Jx4NuEfjMHE52-qN5ncVoQXFoPvlNiRBgs6AEAx_iRoDEzsN5GhPEJYH6hy42YeOWDv0QVwevuN0mmMc5gR1Shk0PTGd9ToJavdHDDefgJ0DOxJpgOt4apyv-eBm5bbal5HZW0Y/s1600/DSC_6081.JPG" height="211" width="320" /></a></div>
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<div class="MsoNormal" style="text-align: left;">
‘Da Beets<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Chop off the tops of the beets. Place them in a large pot
and fill it with water to cover the beets. Boil the beets for 20 minutes on
medium heat.</li>
<li style="text-align: left;">Once the beets can be easily pierced through with a fork,
remove the pot from the heat.</li>
<li style="text-align: left;">Peel the beets and set them aside to cool.</li>
<li style="text-align: left;">Once cool, slice and quarter the beets</li>
</ol>
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<br /></div>
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‘Da Bell Peppers<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uRMzCV_WJJ9k-WAa88iW8AVPNZ05xZdfHcgPQSBSy6gKQCvohXMtdCB0LMeA_7VVBVH24u1LAdtmwebhfaFQa26_3BSF-CP3kPtFijuLrFbLobqdR3kxK-v-w7uVY9hfjFTJt2SeUOs/s1600/DSC_6049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uRMzCV_WJJ9k-WAa88iW8AVPNZ05xZdfHcgPQSBSy6gKQCvohXMtdCB0LMeA_7VVBVH24u1LAdtmwebhfaFQa26_3BSF-CP3kPtFijuLrFbLobqdR3kxK-v-w7uVY9hfjFTJt2SeUOs/s1600/DSC_6049.JPG" height="211" width="320" /></a>
<li style="text-align: left;">While the beets are cooking, work on the bell peppers. Wash,
core, and julienne the red bell peppers.</li>
<li style="text-align: left;">Toss the bell pepper slices in olive oil and spread them on
a foil-lined baking sheet.</li>
<li style="text-align: left;">Roast the bell pepper at 425° F for 20 minutes. Remove from
the oven and allow peppers to cool.</li>
</ol>
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<br />
‘Da Dressing<o:p></o:p></div>
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</div>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wF-q0QXlhcMlY80r42EXHhgWMi0H97Gmfdk8OTrTlLxmrwDTGO1LEsfERqkGNpLojKfIKpXy9swXk2oVBDQy27ChJy6tnsL-w6qUTDTZnDaLmMKnkQOtAWZvfHIwo1F23zrnRAG0FrQ/s1600/Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wF-q0QXlhcMlY80r42EXHhgWMi0H97Gmfdk8OTrTlLxmrwDTGO1LEsfERqkGNpLojKfIKpXy9swXk2oVBDQy27ChJy6tnsL-w6qUTDTZnDaLmMKnkQOtAWZvfHIwo1F23zrnRAG0FrQ/s1600/Salad.jpg" height="308" width="400" /></a>
<li style="text-align: left;">To prepare the Sunflower Seed Vinaigrette, begin by toasting
the sunflower seeds in a dry pan over medium heat, tossing constantly, until
color deepens slightly. Don’t allow the pan to get too hot, or you will scorch
the sunflower seeds. Toast for 1 to 2 minutes.</li>
<li style="text-align: left;">Remove the seeds from the pan and allow them to cool</li>
<li style="text-align: left;">Place all the vinaigrette ingredients (EXCEPT the water) in
a food processor.</li>
<li style="text-align: left;">Run the food processor for one minute. Add the water.</li>
<li style="text-align: left;">Run the food processor again until the dressing is smooth
and free of lumps.</li>
<li style="text-align: left;">Taste and add more honey, salt, or pepper if you see fit.</li>
</ol>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
Magic Time!*<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Place your greens in a large bowl. Add some of the Sunflower
Seed Vinaigrette to the greens and toss to coat.</li>
<li style="text-align: left;">Add beets, bell peppers, dates, and almonds to the greens.
Toss to combine.</li>
<li style="text-align: left;">Plate the salad. Crumble goat cheese on top and serve</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
*I would advise assembling only the amount of salad you plan
on eating immediately. I would not assemble all the ingredients into a salad
and then store that. However, you can assemble a salad in the morning, store it
in a Tupperware, and eat it for lunch a few hours later.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn5ROtrJQ-ZixuM2lTGY9AM-uQ2iV84_OmOezgA5Lbm8EgY8PMtUYDsLoatzYmQUoWDmj9ESzJUKBuoz1NnXTJzKCOzgZ-USLEsp4z_k12l4F-ChJKVVganWELFQSdd8jicg74duF0Gk/s1600/DSC_6129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn5ROtrJQ-ZixuM2lTGY9AM-uQ2iV84_OmOezgA5Lbm8EgY8PMtUYDsLoatzYmQUoWDmj9ESzJUKBuoz1NnXTJzKCOzgZ-USLEsp4z_k12l4F-ChJKVVganWELFQSdd8jicg74duF0Gk/s1600/DSC_6129.JPG" height="422" width="640" /></a></div>
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<div style="text-align: left;">
<span style="font-size: xx-small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: xx-small;">Sunflower Seed Vinaigrette Recipe Adapted from: <a href="http://www.nakedcuisine.com/creamy-sunflower-seed-balsamic-dressing/" target="_blank">Naked Cuisine</a></span></div>
<div style="text-align: left;">
<span style="font-size: xx-small;">Recipe is inspired by the Napa Garden Salad at Urban Table
in Kansas City</span></div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-2111081428336912932014-09-22T10:54:00.000-05:002014-09-22T10:54:42.048-05:00Long Distance Relationships: A How To Guide (Kind of)<table 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/AVvXsEjTK1Jimx1poczTmQjWCtjNrfj4Iku_aJryCqJF95qAVsZ5mUo0mdJP10BOTIw8qNA-MEckV7SDFtU1d7jLyXiTAIMLwcJDCYYL66Q-t-bxvxCKolVtqay9-n7Z5QEloAzPqSZvySHiGR0/s1600/long-distance-relationship.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK1Jimx1poczTmQjWCtjNrfj4Iku_aJryCqJF95qAVsZ5mUo0mdJP10BOTIw8qNA-MEckV7SDFtU1d7jLyXiTAIMLwcJDCYYL66Q-t-bxvxCKolVtqay9-n7Z5QEloAzPqSZvySHiGR0/s1600/long-distance-relationship.jpg" height="398" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://indipepper.com/bidisha-dasgupta/10-tips-maintain-long-distance-relationship/" target="_blank">Photo Credit</a></td></tr>
</tbody></table>
When I tell people that my significant other and I are doing long distance for at least 4 years while he is in dental school and I am in medical school, the typical responses are: "Oh my gosh! That sounds so hard!" or "Wow! I don't think I could do that..." or "That sounds really difficult, but if your relationship can withstand this then it can withstand anything." The truth is: It <i>is really</i> hard. And if you <i>have to</i> do it, you <i>can,</i> in fact, do it. And sometimes the things that would normally be no big deal for a same-city couple might very well knock down a long distance couple. So far, we've done 3.5 years of living 333 miles apart. I kept my hopes resting on the idea that May 10, 2015 (his graduation date) would be the end of this annoying distance...but alas, it seems there are no guarantees in the world of residency matching. And so the very real prospect of another 3 years of long distance looms ahead. And as tempted as I am to throw a 1-year-old-style temper tantrum and chuck the whole thing out of the window of a speeding car-- I can't. (Full disclosure: I have already thrown the aforementioned tantrum). As several dear friends put it, 'how do you give up the person you know you're supposed to be with because of complicated logistics and inconvenient geography?' And to this, I have no logical answer except that 'you don't.' Instead I have compiled a list of things that helped me survive the last 3.5 years... and possibly the next 3. If you or someone you know is faced with having to do long distance, I hope this helps!<br />
<div>
<br /></div>
<div>
<b>1. FaceTime:</b> Usually this devolves into a contest of who can make the silliest faces</div>
<div>
<br /></div>
<div>
<b>2. Audio Books:</b> These are almost necessary to make the boring trips across The Plains pass by quickly. My favorites over the years have been #1. Bossy Pants, #2. Middlesex, #3. Anything by David Sedaris, #4. Is Everyone Hanging Out Without Me & Other Concerns, #5. The Stieg Larsson Millennium Trilogy, #6. The Kite Runner, #7. The Immortal Life of Henrietta Lacks, #8. The Fault in Our Stars, #9. Bringing Up Bebe, and #10. The Harry Potter series read by Jim Dale<br />
<br />
<b>3. This American Life podcasts & Snap Judgement podcasts: </b>See #2. Simply stated, these are wonderful AND free!! Great for when the library is out of the audiobooks you've been wanting or you can't pay $20 to buy an audiobook.</div>
<div>
<br /></div>
<div>
<b>4. Working Out "together":</b> We loved working out together when we were a same-city couple, but it's hard to keep each other motivated to workout when we're apart. We text each other as soon as we're done with our workouts each day and encourage each other with a 'congrats!' or 'good job, babe!' Also, we have a sort of penalty system going for missing workouts: I must donate $5 to the NRA Institute for Legislative Action and Ry must support fame hungry, albeit entertaining, dregs of society by buying me an episode of the Real Housewives on Amazon Prime. If you know either of us, you'll know just how punitive (and thus motivating) these conditions are.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6gvd7FnNr-6uDZG1nFQfbz1WgF4MWNUV8pdwZvELsji1NjwqZw7tKI2lbkPtaEM3AbfOu8fH9VZEXoTxfRizMeyXN33arMLKo9Y041IThdma5x92iPU_Jp73V4h0slKdirj_hSpLBeM/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6gvd7FnNr-6uDZG1nFQfbz1WgF4MWNUV8pdwZvELsji1NjwqZw7tKI2lbkPtaEM3AbfOu8fH9VZEXoTxfRizMeyXN33arMLKo9Y041IThdma5x92iPU_Jp73V4h0slKdirj_hSpLBeM/s1600/Desktop.jpg" height="360" width="640" /></a></div>
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<div>
<b>5. Safe Cars w/ good mileage:</b> If it's at all an option, driving a car with good fuel economy really helps! It gets you to your destination faster and cheaper than a guzzler. At the same time, driving a Smartcar at 80 miles an hour on a highway for 5 hours does not exactly reassure loved ones of your safety-- remember that safety is still the most important thing.</div>
<div>
<br /></div>
<div>
<b>6. A Southwest Credit Card: </b>We don't fly to see each other much ever since the direct route got cancelled, but this credit card is amazing! You get 2 free roundtrip tickets when you sign up and it's pretty easy to continue to rack up more free flights just by using it for daily expenses. Even if we don't use the free flights to fly to Oklahoma or Kansas City, we can use them to go somewhere different and fun together.</div>
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<br /></div>
<div>
<b>7. A Supportive Network of Friends and Family: </b>This is by far the <i>most </i>important tool in your LDR survival kit. Being in a LDR means A LOT of time alone, which inevitably leads to feeling lonely. We've each leaned on our friends a ton to keep those feelings of loneliness at bay. Make it a point to make plans with your local friends and spend time with your family. Go out! Start a new hobby! Don't put your life on hold because you're apart. Being individually happy makes your relationship a lot stronger and healthier. When you <i>are</i> in the same city, hang out with each others' friends. It's great that I can call Ry's friends my own friends too and vice versa.</div>
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<div>
I'm currently visiting Ry on one of my rare breaks from school. We love to cook together when we can. With Autumn occasionally peaking through the 80 degree weather we're having in September, I decided to make something delicious with one of my favorites-- butternut squash. I'm extremely impressed with the richness of this dish considering the fact that unlike most butternut squash recipes, this one is not swimming in heavy cream or butter! It's very easy to make...and easy to make disappear as well :-) We ate this for dinner last night next to some smoked chicken Ry's parents whipped up in their Green Egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIumv7vze4zDfNBxRWu4Z6IpZciH1Uhyi-uvEQxNZyhjYdDcKIJVhQIMDX1dMSAh08RPFctCO46fQleX9Hbd2M4XquxBcKulIhKTv2IxLsavrfE1t21GMfRGF-Nvyl6Vtbjygty3BKKCA/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIumv7vze4zDfNBxRWu4Z6IpZciH1Uhyi-uvEQxNZyhjYdDcKIJVhQIMDX1dMSAh08RPFctCO46fQleX9Hbd2M4XquxBcKulIhKTv2IxLsavrfE1t21GMfRGF-Nvyl6Vtbjygty3BKKCA/s1600/IMG_0309.JPG" height="444" width="640" /></a></div>
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<b><span style="font-size: large;">KiwiConfections Butternut
Squash Pasta<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">With Crispy Sage and
Bacon</span></b><o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serves 5<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
4 Slices No or Low Nitrate Bacon, finely chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 ½ Tablespoons finely chopped fresh sage<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 2-lb. butternut squash, peeled, seeded, cut into ½”
pieces <o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 large scallions, finely chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 cloves garlic, chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Kosher salt and ground black pepper<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 cups low-sodium chicken broth<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
12 oz. linguine<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¼ cup grated Pecorino, plus some shaved Pecorino for
serving</div>
<div class="MsoNormal" style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedIuP7SGGm0l7uz9L2xWamlU8jpRYEy5JZ_ptxngp88OuPbuvfCvjtbI8OwLqp4f-IEczjREXGeks1Bt_OBqhpf5CeE1O2RrUrKEvoWB7nNH32FH4IeGxN8OG6z5G-r5GBv-lHaAZFjE/s1600/IMG_0304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedIuP7SGGm0l7uz9L2xWamlU8jpRYEy5JZ_ptxngp88OuPbuvfCvjtbI8OwLqp4f-IEczjREXGeks1Bt_OBqhpf5CeE1O2RrUrKEvoWB7nNH32FH4IeGxN8OG6z5G-r5GBv-lHaAZFjE/s1600/IMG_0304.JPG" height="300" width="400" /></a></div>
<ol>
<li style="text-align: left;">Heat a large skillet over medium heat. Add bacon, and reduce
heat if necessary. Cook until crisp, 3-5 minutes.</li>
<li style="text-align: left;">Using a slotted spoon, remove the bacon onto a paper towel.
Discard 80% of the bacon grease.</li>
<li style="text-align: left;">Add the chopped sage to the skillet and toss to crisp it up
in the remaining bacon fat. Use the slotted spoon to transfer the sage out of
the pan and onto the paper towel with bacon.</li>
<li style="text-align: left;">Add squash, onion, and garlic to skillet; season the mixture
with 1 teaspoon each of salt and pepper and cook, stirring occasionally, for 7–9
minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3yc8YgH75oECXFWDw0-B6yvx6tIWcuRfWHjqwTtSV9OoKIH1gDI7FxOagdvpMjLd5P6GnGPS7OYy6V7BeKSIfv9WwIRfVWWSyOl-EyR2ng_bgGSDrcAEJuaDMlSWhAgRoh6SvvasPhw/s1600/Butternut+Squash+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3yc8YgH75oECXFWDw0-B6yvx6tIWcuRfWHjqwTtSV9OoKIH1gDI7FxOagdvpMjLd5P6GnGPS7OYy6V7BeKSIfv9WwIRfVWWSyOl-EyR2ng_bgGSDrcAEJuaDMlSWhAgRoh6SvvasPhw/s1600/Butternut+Squash+Pasta.jpg" height="236" width="640" /></a></div>
</li>
<li style="text-align: left;">Add chicken broth. Bring to a boil, reduce heat, and simmer
until squash is soft and liquid is reduced by half, 15–20 minutes.</li>
<li style="text-align: left;">Turn the stove off and let cool slightly. Once slightly
cooled, pour the squash (with all the liquid) into the blender. Keep the
skillet—you’ll use it again soon.</li>
<li style="text-align: left;">Purée until smooth; season with salt and pepper to taste.</li>
<li style="text-align: left;">Cook pasta in a large pot of boiling water until al dente.
Drain, reserving 1 cup of the pasta cooking liquid.</li>
<li style="text-align: left;">Combine pasta, squash purée, and ½ cup of the pasta cooking
liquid in the skillet and cook over low-medium heat, tossing and adding more
pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.</li>
<li style="text-align: left;">Mix in ¼ cup grated Pecorino, bacon, and sage.</li>
<li style="text-align: left;">Serve pasta topped with shaved Pecorino.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIumv7vze4zDfNBxRWu4Z6IpZciH1Uhyi-uvEQxNZyhjYdDcKIJVhQIMDX1dMSAh08RPFctCO46fQleX9Hbd2M4XquxBcKulIhKTv2IxLsavrfE1t21GMfRGF-Nvyl6Vtbjygty3BKKCA/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIumv7vze4zDfNBxRWu4Z6IpZciH1Uhyi-uvEQxNZyhjYdDcKIJVhQIMDX1dMSAh08RPFctCO46fQleX9Hbd2M4XquxBcKulIhKTv2IxLsavrfE1t21GMfRGF-Nvyl6Vtbjygty3BKKCA/s1600/IMG_0309.JPG" height="277" width="400" /></a></div>
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<div class="MsoNormal" style="text-align: left;">
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<div class="MsoNormal" style="text-align: left;">
<span style="font-size: x-small;">Recipe Adapted from <a href="http://www.bonappetit.com/recipe/winter-squash-carbonara-with-pancetta-and-sage" target="_blank">Bon Appetite</a></span></div>
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-46734002869399317252014-09-01T20:24:00.000-05:002014-09-01T20:24:21.184-05:00Meatballs, baby!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-bns08Qts-A84aecdtnsUzoGRQ6ZDULCWo81sZ-FUuf-WWAJPBMcfyxLRBNKSWC0VFdzbK1y_TeKvWs3Doq9x36CMShtIkFt40MlhbxI1PM9SvqXH9mUi3fL_mreooaorncHufvsG7U/s1600/DSC_5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-bns08Qts-A84aecdtnsUzoGRQ6ZDULCWo81sZ-FUuf-WWAJPBMcfyxLRBNKSWC0VFdzbK1y_TeKvWs3Doq9x36CMShtIkFt40MlhbxI1PM9SvqXH9mUi3fL_mreooaorncHufvsG7U/s1600/DSC_5937.JPG" height="422" width="640" /></a></div>
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I've never really been a baby person. I did have baby dolls growing up, but they mainly served as my patients to which I afflicted unlikely diseases-- tetanus, measles, and elephantiasis to name a few. Yes, I kept index cards AKA medical records on these dolls and marked the babies up with the appropriate symptoms. I like to think that I've come a long way since my early days as a cavalier play-pediatrician. However, babies still intimidate me. They are fascinating in their tiny-ness and indefinite curiosity, and yet their cryptic sleep schedules and inability to communicate terrifies me. As easy as it would be to swear off having my own kids and commit to the "cool aunt" role, I can't help but wonder if I may regret it down the road. Never has my internal battle been more salient as this past weekend I spent with my 1-year old niece.<br />
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After spending the work week busy in the hospital, it seems like a true herculean feet to raise a child while also being a medicine resident. I surveyed some of the residents asking: 'How in the world does someone DO IT?!' The answer seemed to be: 'you just do' and 'there's never going to be a good time.' Then of course I got to spend the last 2 days with my niece, who is all of the fascinating wonderful things that consist of being a 1-year-old and for, at least a little while, those things were able to dwarf the terrifying things. Watching her eat the meatballs I'd made also reassured me that maybe one day <i>even I</i> could sustain another human life and....<i>perhaps even enjoy</i> it...<i>just maybe</i>. In the mean time I will continue to be in awe of dedicated parents.<br />
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These meatballs are healthier that your average subbing bison meat for the traditional beef and veal combo. People are nuts about bison meat because it has only 2.5g of fat per serving versus over 10g in
beef. It's also lower in calories (140 vs. 215) and a little higher in iron. You can find out more on bison meat <a href="http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-bison/CT_Index" target="_blank">here</a>. These bison meatballs are also easy to make because of the baking method. They freeze well, so you can make extra and keep them for the next time you're wanting a kid-friendly, adult-tasting recipe! Enjoy :-)<br />
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<b><span style="font-size: large;">KiwiConfections
Gluten Free Bison Meatballs & Pasta Sauce</span></b><o:p></o:p></div>
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Serves 8<o:p></o:p></div>
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<u>Meatballs<o:p></o:p></u></div>
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1 cup Schar gluten free breadcrumbs<o:p></o:p></div>
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2 Tablespoons chopped fresh flat-leaf parsley<o:p></o:p></div>
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1 teaspoon oregano<o:p></o:p></div>
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1 teaspoon garlic powder<o:p></o:p></div>
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½ teaspoon red chili flakes<o:p></o:p></div>
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¼ teaspoon ground nutmeg<o:p></o:p></div>
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1 teaspoon salt<o:p></o:p></div>
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½ teaspoon black pepper<o:p></o:p></div>
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½ Cup grated Parmesan cheese<o:p></o:p></div>
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1 /2 pound extra lean ground beef<o:p></o:p></div>
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1 ½ pounds ground bison<o:p></o:p></div>
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1 teaspoon Worcestershire sauce<o:p></o:p></div>
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1 large egg, beaten<o:p></o:p></div>
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1/3 Cup milk<o:p></o:p></div>
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<li style="text-align: left;">Place the first 9 ingredients in the bowl and mix</li>
<li style="text-align: left;">Add the meat and combine it with all of the dry ingredients
(hands are your best tool here)</li>
<li style="text-align: left;">Add the Worcestershire sauce, egg, and milk. Continue mixing
the mixture with your hands.</li>
<li style="text-align: left;">Preheat your oven to 400<span style="font-family: "Times New Roman";">°</span></li>
<li style="text-align: left;">Form your meatballs by rolling in your hands</li>
<li style="text-align: left;">Line a baking sheet with parchment paper and place the
meatballs on the baking sheet about ½ an inch apart.</li>
<li style="text-align: left;">Bake the meatballs for 20 minutes at 400°. The baking time
will depend upon the size of your meatballs. I suggest taking the tray out and
cutting the thickest meatball in half to see if it is cooked all the way
through (no pink should remain).</li>
<li style="text-align: left;">Remove the tray of meatballs from the oven and allow it to
cool</li>
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<u>Tomato Sauce<o:p></o:p></u></div>
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1 Tablespoon olive oil<o:p></o:p></div>
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1 cup chopped onion<o:p></o:p></div>
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2 teaspoons minced garlic<o:p></o:p></div>
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½ Cup Chianti<o:p></o:p></div>
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1 28-oz can crushed tomatoes<o:p></o:p></div>
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1 Tablespoon chopped fresh flat-leaf parsley<o:p></o:p></div>
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1 teaspoon dried basil<o:p></o:p></div>
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1 teaspoon oregano<o:p></o:p></div>
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1 teaspoon red chili flakes<o:p></o:p></div>
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1 ½ teaspoons Salt<o:p></o:p></div>
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<li style="text-align: left;">Add oil to medium pot and heat over medium heat. Add chopped
onion and cook until onion becomes transparent. Add minced garlic and cook for
another 1 minute.</li>
<li style="text-align: left;">Add Chianti to the pot and scrape the bottom. Allow this to
cook until almost all the liquid is gone</li>
<li style="text-align: left;">Add the tomatoes and stir</li>
<li style="text-align: left;">Add the remaining ingredients and stir to combine.</li>
<li style="text-align: left;">Lower the heat and continue to simmer for about 7-8 minutes.<div class="separator" style="clear: both; text-align: center;">
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-59880189761324971262014-08-26T21:57:00.001-05:002014-08-26T22:00:43.772-05:00If Cavemen Ate Pies, They'd Eat This One<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPox0m8x73cXj3sVI40nD9EfECv2qYLrS4B-LjP8yWHcQeQmC5tKbH6ViRXxtL1lulGryvpe0A4ItIxzIh2H8-kz39JBaMXEoiFtbHuTBVLW2SnIXF1UbnBc81qNo9YPn1HtwEsMYm03U/s1600/Paleo+Banana+Cream+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPox0m8x73cXj3sVI40nD9EfECv2qYLrS4B-LjP8yWHcQeQmC5tKbH6ViRXxtL1lulGryvpe0A4ItIxzIh2H8-kz39JBaMXEoiFtbHuTBVLW2SnIXF1UbnBc81qNo9YPn1HtwEsMYm03U/s1600/Paleo+Banana+Cream+Pie.jpg" height="236" width="640" /></a></div>
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I've missed this place. Since my last dreamy post consisting of chicken pot pie and cooking nights with friends, things have been a LOT less warm and fuzzy. The last several months consisted of 17 hour study days for board exams, 3:30am wakeups for clinical rotations, and the eating and exercise habits of someone who does <i>not</i> write a food blog. Don't get me wrong-- the first and second years of medical school were my toughest years to date, but now we're a bit more exposed to the <i>real world</i>. By <i>real world</i>, I mean waking up before the sun does and getting home without a shred of energy left in you let alone the motivation to study and cook a gourmet something-or-other (<-- And that's a good day!) But over the last few weeks, I've come to realize that, for me at least, cooking and working out every morning is part of what makes me <i>me.</i> Without dabbling in the kitchen every week, sharing food, and working out regularly I start to lose my sense of self and that feeling of well-being-- aka I become a bit grouchy. This process of becoming a little less human is exacerbated by wearing scrubs 2 sizes too big for you every day, attending physicians who don't know you but already don't like you, and that pesky issue of <strike>sleep </strike> lack of sleep. On my way home one day I realized how completely enveloped we are in non-food food that also makes you feel, well, not your best (and decided to take pictures). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hyphenhyphensVl8YlT_spBVK_AkZgQ8RR3ONSza3f5Bco1WBFXV20PxiizOb3EnTJn5b7YaVU26N5ZztVTxdBmaBK6EBtEgghDYm7-MWYHtcdrYxCGxrmlwv77SEfFV2jCup6RquYanwcUbtQQZ0/s1600/Blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hyphenhyphensVl8YlT_spBVK_AkZgQ8RR3ONSza3f5Bco1WBFXV20PxiizOb3EnTJn5b7YaVU26N5ZztVTxdBmaBK6EBtEgghDYm7-MWYHtcdrYxCGxrmlwv77SEfFV2jCup6RquYanwcUbtQQZ0/s1600/Blog.jpg" height="235" width="640" /></a></div>
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Full disclosure: My bad eating consisted of cafeteria turkey burgers, cookies, dirty chai lattes, sausage biscuits, frozen meals, and occasionally popcorn or cereal for dinner. So the default for those whose health is most vulnerable and those who (in theory) should be setting an example for how to maintain one's health is...the Quesarito<span style="font-family: Calibri, sans-serif; vertical-align: super;"><span style="font-size: xx-small;">TM</span></span>! Okay, okay...maybe that's not fair. There <i>is </i>a salad bar in the cafeteria. But try giving iceberg lettuce to a patient's worried family member or a stressed out surgeon or an even more stressed out resident after an involuntary 8 hour fast-- they will throw said lettuce at you! These experiences have made me even more aware of the very real obstacles between every day people and the healthy, whole lives we want to lead. I know that my future blog posts will be heavily influenced by this because <i>I </i>am-- from what I eat to how I fit in some extra physical activity not just to stay healthy but to keep being <i>me</i>. This recipe is something I made recently to remind myself of how much I enjoy experimenting in the kitchen. It is great for those of you who love banana cream pie as much as I do but can't justify the refined carbohydrates and saturated fat. This recipe is gluten free and Paleo! Maybe you can make this for that Caveman Labor Day party you have coming up...</div>
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<span style="font-size: large;"><b>Paleo Banana Pudding
Pie</b></span><o:p></o:p></div>
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Serves 12<o:p></o:p></div>
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Almond Meal Pie Crust:</div>
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2 Cups Almond Flour</div>
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¼ Teaspoon Salt</div>
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2 Tablespoons Coconut Oil</div>
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1 Egg</div>
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<ol>
<li>Preheat your oven to 350<span style="font-family: 'Times New Roman', serif;">°</span></li>
<li>Place the first 2 ingredients in the food processor and
pulse to combine</li>
<li>Add the oil and egg and pulse until it forms a ball of dough</li>
<li>Press the dough into a pie dish or tart pan</li>
<li>Bake the crust for 10 minutes</li>
<li>Remove the crust from the oven and allow it to cool
completely before filling</li>
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<o:p> </o:p>Banana Chia Seed Pudding:</div>
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2 Cups Reduced Sugar Vanilla Almond Milk<o:p></o:p></div>
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1 Very ripe banana, chopped up<o:p></o:p></div>
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3 Tablespoons Honey*<o:p></o:p></div>
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3 Medjool Dates, pitted<o:p></o:p></div>
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1 teaspoon Vanilla Extract<o:p></o:p></div>
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¼ teaspoon Salt<o:p></o:p></div>
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6 Tablespoons Chia Seeds<o:p></o:p></div>
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2 bananas for garnishing</div>
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<ol>
<li style="text-align: left;">Put all the ingredients in the blender except for the chia
seeds. Blend until smooth</li>
<li style="text-align: left;">Add the chia seeds and pulse the mixture once or twice to
just incorporate the chia seeds</li>
<li style="text-align: left;">Pour mixture into a bowl and chill in the refrigerator for
about 1 hour</li>
<li style="text-align: left;">Pour the thickened chia pudding into a cooled pie crust and
chill the pie in the refrigerator for an additional hour</li>
<li style="text-align: left;">Garnish with sliced bananas right before serving or cover
with saran wrap immediately if you are not serving the pie right away</li>
</ol>
<div style="text-align: left;">
*You can replace the honey with pure maple syrup for
increased sweetness or you can increase the amount of honey if you’d like it to
be sweeter.</div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR0D7JptsAJyZvBMY4AfuGIgQvLKY35dTxJpgA5WofQVOyGvOv40go91rMOliCZWftFZTOeYv2tr2iJs-rF52Rs341QMwrPcgjOZ6MIqfKiHdRr7qwBECZET935faOD0G_hKuLB_QPzo/s1600/DSC_5841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR0D7JptsAJyZvBMY4AfuGIgQvLKY35dTxJpgA5WofQVOyGvOv40go91rMOliCZWftFZTOeYv2tr2iJs-rF52Rs341QMwrPcgjOZ6MIqfKiHdRr7qwBECZET935faOD0G_hKuLB_QPzo/s1600/DSC_5841.JPG" height="422" width="640" /></a></div>
<div style="background-color: white; text-align: left;">
<span style="color: #999999; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: xx-small; line-height: 18.479999542236328px;">Crust Recipe from </span><span style="background-color: transparent; line-height: 18.479999542236328px;"><span style="color: #999999; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: xx-small;">http://www.elanaspantry.com/paleo-pie-crust/</span></span></div>
<div style="background-color: white; color: #b3b2a5; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px; text-align: left;">
<span style="color: #999999; font-size: xx-small;">Photo Credits: KiwiConfections</span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-41627043144608869682013-11-19T15:18:00.001-06:002013-11-19T15:18:45.751-06:00Giving Thanks: version 1.0<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dVYQtrAeh7KE9uZjhaMyRxKuQoPwhHTC9Pvr8JfWOkK-4fLBbA3T_HwYOP7-pnvCDnLJai5XICVeS9jPgsqe6pczBoZxbS2djt9hYIvDElBignvu9WAm3C0nIf9NfOYhMjkZXc9t2ps/s1600/DSC_3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dVYQtrAeh7KE9uZjhaMyRxKuQoPwhHTC9Pvr8JfWOkK-4fLBbA3T_HwYOP7-pnvCDnLJai5XICVeS9jPgsqe6pczBoZxbS2djt9hYIvDElBignvu9WAm3C0nIf9NfOYhMjkZXc9t2ps/s640/DSC_3331.JPG" width="640" /></a></div>
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Facebook, texting, Instagram, emailing, Twitter, Snapchat....this blog! Technology has done a pretty amazing job connecting people better over the last couple of decades. Or <i>has it</i>? The question contemporary sociologists are posing today is: Does having hundreds of followers or thousands of friends make us truly feel more connected or is it making us feel more alone? The growing research points to an actual increase in feelings of loneliness and disconnectedness among those in the facebook generation.<span style="font-size: xx-small;">1</span> Why? To put it simply: we're not actually compelled to leave our social media-machines (i.e. cell phones and computers) and go interact with people. The faster pace and increasing demands of work and school only perpetuate the compulsion to stay plugged in. Luckily, there are still wonderful facets of life that prevent us from heading straight into a world of soma, obstacle golf, and conditioning centers. Girls night, book clubs, classroom discussions, phone calls, brunch dates, pot luck get-togethers....THANKSGIVING! These are a few of my favorite things and things that I hold sacred enough not to dilute with too much tech. Every week I look forward to getting together with some girlfriends and cooking a meal. We take turns bringing ingredients and/or hosting. We catch up, cook, eat, and enjoy. It helps me stay sane. The recipe below is for my very favorite Chicken Pot Pie-- a dish I made at one of these girls' nights. It's part of my Thanksgiving post because Thanksgiving is one of my favorite holidays (surprise, surprise), and this is a great dish to make with turkey leftovers OR just because you're around the ones you love and want to show them how much. Although I am ever-grateful for advancing technology, next Thursday I'll be sticking with my non-updated version of Thanksgiving and expressing my gratitude for wonderful friends, family and health in person at an actual table!</div>
<div style="text-align: center;">
p.s. If you do decide to use turkey leftovers, just use store-bought low sodium chicken broth in place of making your own as seen in the recipe below</div>
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<div style="text-align: center;">
<span style="font-size: xx-small;">1. <a href="http://www.newyorker.com/online/blogs/elements/2013/09/the-real-reason-facebook-makes-us-unhappy.html">http://www.newyorker.com/online/blogs/elements/2013/09/the-real-reason-facebook-makes-us-unhappy.html</a></span></div>
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<div style="text-align: center;">
<b><span style="font-size: large;">Chicken Pot Pie</span></b></div>
<div style="text-align: center;">
Serves 6-8<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawfhenRdiJqS1MoD4UdNLqN801a2z3oV_nOyBt7S-s8lNA7rud-uLJLzgBni5NlIA89BrL2ICC4g07c75bu3mz9UedycpOIKJrXLVcRUXe26swtGZy1COPsngCS3sdGMqMjsY0fnnnsA/s1600/DSC_3322.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawfhenRdiJqS1MoD4UdNLqN801a2z3oV_nOyBt7S-s8lNA7rud-uLJLzgBni5NlIA89BrL2ICC4g07c75bu3mz9UedycpOIKJrXLVcRUXe26swtGZy1COPsngCS3sdGMqMjsY0fnnnsA/s400/DSC_3322.JPG" width="400" /></a></div>
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<span style="color: #999999;">Chicken Broth:<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">2 lb raw chicken breast,
cut into 3 inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">4 cloves of garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 Tablespoons salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">½ Tablespoon pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 sprig of Rosemary<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">7 Cups of water<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">Pot Pie Stew:<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">2 Cups diced yellow onion<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1.5 Cups diced carrot<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1.5 Cups diced celery<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">6 Tablespoons butter<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">6 cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">2 teaspoons thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">2 teaspoons rosemary<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 bay leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">¾ Cup corn starch + ¼ Cup
cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1/3 Cup dry sherry wine<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">6 Cups chicken stock
(from above)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 Cup frozen green peas<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1/2 Cup heavy cream<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">Crust:<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 package frozen puff
pastry<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">1 Tablespoon water<o:p></o:p></span></div>
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<div class="MsoNormal" style="background-color: white; text-align: left;">
<span style="color: #999999;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; text-align: left;">
</div>
<ol>
<li style="text-align: left;"><span style="color: #999999;">Fill a medium pot with 7
Cups of water.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Chop the garlic and add
it to the pot of water. Add salt, pepper, and rosemary to the pot as well.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Place the cut, raw
chicken in the pot. Cover the pot with a lid and cook over low, medium heat.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Reduce the heat to low
once it comes to a boil. Keeping the lid on, continue cooking for 15-20
minutes.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Turn the heat off, remove
the lid, and allow the chicken and the resulting chicken stock to cool.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Start the process of
cooking the pot pie stew (directions below). During the step of waiting for the
veggies to cook, use a slotted spoon to remove the chicken from the stock. Cube
the cooked chicken and set aside. Save the chicken stock (throw out the solids)
because it is the stock you will use for the pot pie stew. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctunsZeFttk_lnmI7LoZiWxoBT5jsTpf795tKGWfgVCPgi9ANKknL9j_91IcCVHTAe_qM0JzGWq6ostBG61hVNHKEL_R5z8dwWAshdRj6I8Vb_BLCuYPv9v6lp1gqzQOppRMtilpWZ9w/s1600/DSC_3323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctunsZeFttk_lnmI7LoZiWxoBT5jsTpf795tKGWfgVCPgi9ANKknL9j_91IcCVHTAe_qM0JzGWq6ostBG61hVNHKEL_R5z8dwWAshdRj6I8Vb_BLCuYPv9v6lp1gqzQOppRMtilpWZ9w/s400/DSC_3323.JPG" width="400" /></a></div>
</span></li>
</ol>
<ol>
<li style="text-align: left;"><span style="color: #999999;">In a large saucepan, sauté
onions, carrots, and celery, in butter over low/medium heat. Once the onions
start to turn transparent, add garlic and herbs in.</span></li>
<li style="text-align: left;"><span style="color: #999999;">In a small bowl, mix the
corn starch with ¼ Cup cold water. Stir until a smooth paste is formed. (this
step helps you avoid the clumps that would form if corn starch was added
directly to the hot pan).</span></li>
<li style="text-align: left;"><span style="color: #999999;">Pre-heat the oven to 425
degrees</span></li>
<li style="text-align: left;"><span style="color: #999999;">Once the carrots have
softened <i>slightly</i>, lower the heat. Add
the corn starch paste to the sautéed vegetables and stir constantly to form a
roux.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Add chicken stock and sherry
and stir to make sure clumps don’t form. Allow the mixture to come to a boil,
and the mixture will become thicker. Turn the heat down to low.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Add chicken breast and stir to combine.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Add heavy cream, stir,
and bring the mixture to a boil once more. Reduce to a simmer and continue to
cook for 3 minutes or until thickened.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Season to taste with salt
and pepper. Stir and allow the pot pie
stew mixture to cool.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncT_ujoK_ItS1hxDQrmqGW4zfakxhpOhg818-jMUHK6eNm7w3Y6K97aNay_xQcEdgxRY23erpibmPkrkZaFgb6_ai6pE34wg3jvUe-iMcXF_M6zPa8dlLnS-aY9ryAxSW21OUANCLBps/s1600/DSC_3329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncT_ujoK_ItS1hxDQrmqGW4zfakxhpOhg818-jMUHK6eNm7w3Y6K97aNay_xQcEdgxRY23erpibmPkrkZaFgb6_ai6pE34wg3jvUe-iMcXF_M6zPa8dlLnS-aY9ryAxSW21OUANCLBps/s640/DSC_3329.JPG" width="640" /></a></div>
</span></li>
</ol>
<ol>
<li style="text-align: left;"><span style="color: #999999;">Line a baking sheet with
a piece of parchment paper</span></li>
<li style="text-align: left;"><span style="color: #999999;">In a small bowl use a
fork to beat the egg with the water and set aside.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Sprinkle the counter
lightly with flour.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Roll some refrigerated
puff pastry to 1/8 inch thick. Using a sharp knife or pizza cutter cut circles
that are ½ wider than the rim of your individual ramekins or mini-pie dishes.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Fill each ramekin or
mini-pie dish 80% full with the warm pot pie mixture</span></li>
<li style="text-align: left;"><span style="color: #999999;">Brush each circle of
dough with egg wash and place each circle of dough egg-washed-side down on top
of each of the filled ramekins.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Cut a small slit in the middle of the pastry.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Brush
the top of the pastry with egg wash. Place each of the completed ramekins/
mini-pie dishes on the baking sheet lined with parchment paper.</span></li>
<li style="text-align: left;"><span style="color: #999999;">Bake for 15
minutes in the pre-heated oven. Decrease the heat to 400 degrees and bake until
the crust is puffed and golden brown (another 15-20 minutes)</span></li>
</ol>
<div style="text-align: left;">
<span style="color: #999999;"> Remove from the oven and
cool for 10 minutes before serving.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #999999;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpYXHGigsWjZGiBPl8LUQRgXF496PiPn1jbEWZpdUi6G65OqqdPOVrB0vDN9q2nAxlEfuih19Tt3Jn7VBm0OlaUQ6i8T8j3BzDqlEZMKkGlOO0HElRzBuL18eWFULbkEJ-WVP80QrVnM/s1600/DSC_3343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpYXHGigsWjZGiBPl8LUQRgXF496PiPn1jbEWZpdUi6G65OqqdPOVrB0vDN9q2nAxlEfuih19Tt3Jn7VBm0OlaUQ6i8T8j3BzDqlEZMKkGlOO0HElRzBuL18eWFULbkEJ-WVP80QrVnM/s640/DSC_3343.JPG" width="640" /></a></span></div>
<span style="color: #999999;">
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</span></div>
<div style="text-align: left;">
<span style="color: #999999;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #999999; font-size: x-small;">Recipe Adapted from Beth-Ann McFarland-Lyons' recipe at her restaurant Kitchen 324</span></div>
<div style="text-align: left;">
<span style="color: #999999; font-size: x-small;">Photo Credits: KiwiConfections</span></div>
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-52849575477329617042013-11-12T18:13:00.001-06:002013-11-12T18:13:45.211-06:00Getting By<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWzaUoFGZpf1MsKgNSfnW3AdDMVsIzwDksd-yp9zc6Zv9OsZXC3IErHGvl2u9bKUUfYG38pnOHWcYM9kgk9ilriq_aZsOcEKYc7eE3BwTZ-nxNn1ahE01F2KAmJvWrRHNod7O-29XdtM/s1600/DSC_1694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWzaUoFGZpf1MsKgNSfnW3AdDMVsIzwDksd-yp9zc6Zv9OsZXC3IErHGvl2u9bKUUfYG38pnOHWcYM9kgk9ilriq_aZsOcEKYc7eE3BwTZ-nxNn1ahE01F2KAmJvWrRHNod7O-29XdtM/s640/DSC_1694.JPG" width="640" /></a></div>
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"Getting by" might seem like the mantra of under-achievers everywhere, but when I use the phrase I mean doing your very best to handle/juggle everything life may hand you. For some it's raising kids while working, for me it's school and everything in between, and for others it's the daunting combination of work, school, <i>and </i>kids. Whatever the circumstances are, sometimes just "getting by" or surviving the day is quite a feat and, in my opinion, not possible without the support of friends and family. My parents, sister, and fiancé have all been my biggest pillars of support but my friends are the daily, even hourly providers of comradery and encouragement. Living alone underscores the importance of friends even more-- especially when it comes to the kitchen. Cooking for one is no fun (and since that rhymed, it's probably worth becoming an official "saying"). I'm ashamed to think about the once beautiful bell peppers, plump mushrooms, crisp kale, and nutrient-packed sweet potatoes I've thrown out...Not to mention the food I prepared, got sick of, and left "to mature" a few weeks in the fridge. I've had to learn the hard way that cooking and eating one's food alone is simply a recipe for disaster and waste. Once I started cooking for and with my friends and exchanging dishes, things became much more manageable. The social aspect of eating and cooking is practically imprinted in our DNA and done solo they can become yet another monotonous chore. Today, I'm sharing a recipe for Chicken Enchiladas that I make to share with friends. The flavors are best the next day, and it makes a great lunch you can heat up at work or school. Bonus points: it's great on your wallet at under $20 for the whole meal or less than $2.00 a serving. Whether it's cooking, motivating myself to get to the gym, or studying for hours on end, I get by with <strike>a little</strike> a lot of help from my friends.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
p.s. Don't let the length of this recipe fool you. I made these again last night and timed myself: from start to finish, it took 30 minutes.</div>
<div style="text-align: center;">
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<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">KiwiConfections Enchiladas</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Serves 8-10</div>
<div class="MsoNormal" style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmBRsgEaJmGOIMklWuQgAXLFwALlZQuCHmST7pGT4kZmOavJnRbj9dnWZzJ3RFGkxOHAHgiSUT-JE_-q0Ex5grCMAmgRyoYryXR8spPlkB17DNe7ImMXAfkHei6CmaIRwygmjL_2djd4/s1600/DSC_1711.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmBRsgEaJmGOIMklWuQgAXLFwALlZQuCHmST7pGT4kZmOavJnRbj9dnWZzJ3RFGkxOHAHgiSUT-JE_-q0Ex5grCMAmgRyoYryXR8spPlkB17DNe7ImMXAfkHei6CmaIRwygmjL_2djd4/s400/DSC_1711.JPG" width="400" /></a></div>
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<div class="MsoNormal" style="text-align: left;">
1 Tablespoon Olive Oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 Cups sliced white mushrooms</div>
<div class="MsoNormal" style="text-align: left;">
6 Cups raw baby spinach</div>
<div class="MsoNormal" style="text-align: left;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup finely chopped onion <o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
3 Tablespoons chili powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
4 Tablespoons corn starch<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon cocoa powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon garlic powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon oregano<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 Cups Organic, Low Sodium Chicken Broth<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 (8 oz) Can Low Sodium Tomato Sauce<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
1 pound cooked chicken, shredded<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
2 Cup reduced fat “Mexican Blend” cheese<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol>
<li style="text-align: left;">Drizzle olive oil in a large saucepan or wok and heat over
medium heat. Add mushrooms and onion to the pan. After allowing the onions and
mushrooms to cook for about 1 minute, add the baby spinach to the saucepan.
Sautee the vegetable until the spinach starts to soften. Remove the saucepan
from the heat and allow the vegetables to cool down.</li>
<li style="text-align: left;">Pour the cooked vegetables into a colander and allow the
excess water to drain while you make the enchilada sauce.</li>
<li style="text-align: left;">Combine all dry ingredients in a small bowl</li>
<li style="text-align: left;">Stirring constantly, add enough chicken broth to create a
thin paste. Pour into saucepan and add the rest of the chicken broth.</li>
<li style="text-align: left;">Cook over medium heat, stirring constantly, until the sauce
thickens.</li>
<li style="text-align: left;">Stir in Tomato Sauce</li>
<li style="text-align: left;">Pour half of the enchilada sauce into a heat safe bowl</li>
<li style="text-align: left;">Add the cooked chicken to the remaining half of the
enchilada sauce and stir.</li>
<li style="text-align: left;">Pre-heat your oven to 400<span style="font-family: 'Times New Roman', serif;">°</span>F.</li>
<li style="text-align: left;">Heat corn tortillas in a pan or heat them up in the
microwave with a wet paper towel on top.</li>
<li style="text-align: left;">Fill each warm tortilla with a mixture of chicken,
mushrooms/spinach/onion, and cheese.</li>
<li style="text-align: left;">Roll the tortilla up and place it seam down in a baking
dish.</li>
<li style="text-align: left;">Repeat this until your casserole dish is full.</li>
<li style="text-align: left;">Spoon enchilada sauce on top of the enchiladas and sprinkle
remaining cheese on top.</li>
<li style="text-align: left;">Bake the enchiladas for 20 minutes.</li>
<li style="text-align: left;">Serve and Enjoy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj58vjnaqx1gxSZCNS8TG0pyPjQ1dc090FAOw526SUrdCxY83wRPItHWBoAzpI2I0LkYzxNQw2_5saTMlhk__A6Eq1Z-SamiFcfK4cOMpW56Xx-OXWfPihFXcZ1paR4vRuOFmme-vwDPo/s1600/DSC_1717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj58vjnaqx1gxSZCNS8TG0pyPjQ1dc090FAOw526SUrdCxY83wRPItHWBoAzpI2I0LkYzxNQw2_5saTMlhk__A6Eq1Z-SamiFcfK4cOMpW56Xx-OXWfPihFXcZ1paR4vRuOFmme-vwDPo/s640/DSC_1717.JPG" width="640" /></a></div>
</li>
</ol>
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-36368665328066354942013-10-03T15:12:00.001-05:002013-10-03T15:12:32.869-05:00When Life Hands You Brown, Mushy Bananas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidSGFeVSDtYe-SU6wJcbtRg3l2PhumUbA8ntm2aKmB1HOAB0PA3SlfmO19rX3wqgvdHTfhrVtbbR_SQpPmB9UfNAjHRcXXJCUX0FqtDSkaRSBrWzf5Qvij4q-Sxo-xWtmXbnwe8fFMco/s1600/DSC_2284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidSGFeVSDtYe-SU6wJcbtRg3l2PhumUbA8ntm2aKmB1HOAB0PA3SlfmO19rX3wqgvdHTfhrVtbbR_SQpPmB9UfNAjHRcXXJCUX0FqtDSkaRSBrWzf5Qvij4q-Sxo-xWtmXbnwe8fFMco/s640/DSC_2284.JPG" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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You always hear "When life hands you lemons..." I never really understood why lemons were considered so bad. And besides, it's pretty clear that lemonade, lemon bars, and lemon wedges in water and/or cocktails are all delicious. On the other hand, most people will simply throw their brown, mushy bananas away. And that is why I propose we change the aphorism to, "When life hands you mushy, brown bananas." Because if you actually use them to bake with, they're even better than regular, yellow-green bananas. If you haven't caught on yet, I'm about to make a metaphor between almost rotten fruit and life. Three years ago yesterday, I met an awesome guy in a brown banana situation. I had just moved back to Kansas City after graduating from U of M, I still wasn't 100% positive that I wanted to go to medical school, and my first significant relationship had ended a few months prior to that. Coming back to Kansas City wasn't easy because it meant swallowing my pride and moving back in with my parents (who I love dearly) instead of going straight to grad school or a high-paying career, and it also meant leaving my social network and having to start over. After going on a few dates with people I'd met organically through work or mutual acquaintances and realizing that it wasn't working, I did what I consider to be the most daring thing I've done to this day-- I joined an online dating service. I'm sure many of you or people you know might think, "Aww, that sort of thing is really nice and cute for <i>other people</i>, but <i>I</i> would rather die than do it for <i>myself</i>." (Believe it or not, people have actually said this to me <i>after </i>knowing how Ryan and I met). And I can't blame you for thinking that because I think I thought that too before I pulled the trigger. I went on 17 dates in the span of two weeks. I don't recommend this sort of schedule to anyone, and I probably could have started a blog on just those 17 experiences. The guys I met were hardly brown bananas, but they weren't for me. Just when I was ready to close my account, I decided to make good on a raincheck I'd given a guy who had messaged me before. I was so busy at work (and going on dates) that I had turned down a polite invitation to grab drinks from a really great-sounding guy. He had just graduated from Notre Dame (I didn't hold it against him) and was in Kansas City living with his older sister while applying to dental school. We both loved "Arrested Development" and travel-- he'd been to South Africa for study abroad and I'd traveled to Central America on health brigades for three of my four spring breaks in college. Last minute, I said that I had some free time for lunch and that we could meet then. He obliged and three years later we've traveled to 7 different countries together, he's in dental school, I'm in medical school, we're engaged, we've made wonderful new friends, and we only have 18 months left of being 350 miles apart. Whether it's online dating or having to do long-distance, don't dismiss the brown, mushy bananas and just throw them away. Sometimes, finding "the one" in an unorthodox manner or having to face the challenges of long-distance before you're even married makes your banana bread way better than the ones made of regular, yellow-green bananas. Oh, and...Happy three year anniversary, Ry!<br />
<br />
And now for a fantastic recipe-- a guilt-free, but delicious and moist banana bread to welcome Fall.<br />
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b>Healthy Banana Bread</b></span></div>
<div class="MsoNormal" style="text-align: center;">
Serves 10<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG26trGpX2fKNB0QHqMDF5w4FzbKynkdTrlNEHC5q2xJd1wIbnkJ-XRIdu3Smk_ez5RT-jgS3IQ6OtnegCOdpDbtEbrWgOgC1GwTEzJSYfX7qq3TibgM_fEHTqmoBCY6WNlOvFx9aQKo/s1600/DSC_2269.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG26trGpX2fKNB0QHqMDF5w4FzbKynkdTrlNEHC5q2xJd1wIbnkJ-XRIdu3Smk_ez5RT-jgS3IQ6OtnegCOdpDbtEbrWgOgC1GwTEzJSYfX7qq3TibgM_fEHTqmoBCY6WNlOvFx9aQKo/s400/DSC_2269.JPG" width="400" /></a>3 medium, very ripe bananas, mashed<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup reduced fat Greek yogurt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 Tablespoons Canola oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 eggs<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup packed brown sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon vanilla<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup All-Purpose Flour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup Whole Wheat Flour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup Ground Flaxseed<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¾ teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon ground cinnamon</div>
<o:p></o:p><br />
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<o:p><br /></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol>
<li style="text-align: left;">Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan
with cooking spray.</li>
<li style="text-align: left;">Combine first 4 ingredients in a large bowl; beat with a
mixer at medium speed. Add brown sugar and vanilla and beat until combined.</li>
<li style="text-align: left;"><span style="background-color: white;">In a separate bowl combine flours, flaxseed, baking soda, salt, and
cinnamon</span></li>
<li style="text-align: left;"><span style="background-color: white;">Add flour mixture to banana mixture; stir just until blended.</span></li>
<li style="text-align: left;"><span style="background-color: white;">Pour batter into the prepared loaf pan. Bake at 350° for 45 minutes or until
a wooden pick inserted in center comes out clean. Remove from oven; cool 10
minutes in pan. Remove bread from pan; cool completely.</span></li>
<li style="text-align: left;"><span style="background-color: white;">Slice and enjoy (or cover with saran wrap and refrigerate for later).</span></li>
</ol>
<o:p></o:p><br />
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<span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: xx-small; line-height: 14px;">Photo Credits: KiwiConfections</span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-48441812018836740142013-09-07T09:11:00.001-05:002013-09-07T09:11:30.626-05:00Pick Me Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdsdjCumhIXHXWTCp0mAt6nPIsUkER4Auhao6_f56X21UUgmasLTFDy-_fd0rnZGO_5Dp5Vg063875JfXU-_2XfLgwNOA0udsQeRp-T9jrwfVpUEw-P2zRF9D4my6krTzAVyIB0ncUuw/s1600/DSC_2893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdsdjCumhIXHXWTCp0mAt6nPIsUkER4Auhao6_f56X21UUgmasLTFDy-_fd0rnZGO_5Dp5Vg063875JfXU-_2XfLgwNOA0udsQeRp-T9jrwfVpUEw-P2zRF9D4my6krTzAVyIB0ncUuw/s640/DSC_2893.JPG" width="640" /></a></div>
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No, I don't mean pick ME up... I mean Tiramisu-- Italian for 'pick me up.' Every now and then a friend or classmate or random person will ask me about my thoughts on the latest and greatest fad diet...everything from the new millennium's Atkins diet to the hot-off-the-presses Paleo diet. As a disclaimer, I must first say that my humble opinion holds very little weight compared to the health and happiness you receive from following any of these diets. But...since this is <i>my</i> humble blog, I'll share <i>my </i>humble opinion anyway. Did you know that Italy has been ranked as one of the healthiest countries in the world countless times? In fact, last year Italy was ranked 2nd healthiest country in the world by <a href="http://www.bloomberg.com/slideshow/2012-08-13/world-s-healthiest-countries.html#slide20" target="_blank">Bloomberg</a>. Despite this, the birthplace of the ice cream cone has stayed relatively steeped in its unapologetic love affair with delicious food. Real food, mind you. Yes, Italy is famous for its pasta, pizza and gelato...but you often walk to get to these places and since it's impractical to load up on a lot of food on a grocery trip (on account of the little streets, little cars to match, and lack of Costco's), many Italians make several trips to the grocery store in a single week and cook fresh foods for themselves. Italy does not consistently make it into the top 5 list of healthiest countries in the world because its people are at the whim of every fad diet. In fact, it's because Italians don't deprive themselves of things like tiramisu that they don't need the extra "pick me up" from a juice cleanse or a bee pollen shot. I don't think it's a coincidence that Italy is home to both Prada and the Pope because it illustrates nicely the need for some balance in life. Enjoying simple pleasures in life and making healthy choices seem to lead to a longer life..ask Greece, France, Australia, or Italy if you don't believe me.<br />
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<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b>Kiwi Confections Tiramisu</b></span><o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Serves 15<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
6 egg yolks<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¾ Cup White Sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2/3 Cup Milk<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 ¼ Cups Heavy Whipping Cream<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 pound mascarpone cheese<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 ½ Cups strong coffee (at room temperature)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 Cup rum<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 ½ packages (7 ounces) Savoiardi Lady Fingers*<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 tablespoons unsweetened cocoa powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Brew your coffee and allow it to cool to room temperature.</li>
<li><div style="text-align: left;">
Add egg yolk and sugar to a medium saucepan. Whisk the two
together until well blended and cook over medium heat being sure to stir
constantly. Allow the mixture to come to a boil for a full minute continuing to
whisk. Remove the custard from heat and allow it to cool.</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef79QDSMXViotTQw_M0gYt3YLlT4cq_zdwkBebPzE2Q2h_46Ij7_eiyS5d5phpgjgVRTjz-bVyUqQqYohC65yiHF43SLJnJN_vERDbjm7xmEasbgvCYgG2dEVIQxn1lxv8mqg46IJgLY/s1600/Tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef79QDSMXViotTQw_M0gYt3YLlT4cq_zdwkBebPzE2Q2h_46Ij7_eiyS5d5phpgjgVRTjz-bVyUqQqYohC65yiHF43SLJnJN_vERDbjm7xmEasbgvCYgG2dEVIQxn1lxv8mqg46IJgLY/s640/Tiramisu.jpg" width="640" /></a></div>
</li>
<li><div style="text-align: left;">
Transfer the custard to a heat-safe bowl and place saran
wrap on the custard to prevent a film from forming. Place the bowl in the
refrigerator for at least one hour.</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoWVjmDQ2EhfSbbokZozATzvyExVYz91zMWkuW_ZEkm0YqK4gK_VBdRby2REMKqPvjRGJZ70bxXJzC0lvi39RVCLPeNvJ2Kn7T0Pkto-TuJCQT9K1wyp5OecIuR-3sKryBCi9JLRzM0w/s1600/Tiramisu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoWVjmDQ2EhfSbbokZozATzvyExVYz91zMWkuW_ZEkm0YqK4gK_VBdRby2REMKqPvjRGJZ70bxXJzC0lvi39RVCLPeNvJ2Kn7T0Pkto-TuJCQT9K1wyp5OecIuR-3sKryBCi9JLRzM0w/s640/Tiramisu1.jpg" width="640" /></a></div>
<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
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</li>
<li style="text-align: left;">With the whisk attachment of a stand mixer, whip the heavy
whipping cream with vanilla until soft peaks form.</li>
<li style="text-align: left;">Whisk the mascarpone cheese into the yolk mixture.</li>
<li style="text-align: left;">Combine the coffee and rum together. Dip each lady finger in
the coffee mixture until mostly soaked through. You don’t want the lady fingers
to be breaking apart.</li>
<li style="text-align: left;">Arrange the soaked ladyfingers in the bottom of a 9x13 inch
dish. Spread the mascarpone mixture on top of the ladyfingers and some of the
whipped cream on top of that. Repeat these layers once more.</li>
<li><div style="text-align: left;">
Sift cocoa powder
on top of the tiramisu. Cover with aluminum foil and refrigerate overnight. </div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUgmzmySyOQFYEKumLG1_QunfyvizsoQKfL2SYNtwOd1F3tlY8itPR6jdKZLjVkSA693tYLI9THzIX1RtrGaeTUtYlMqIVjCYS7UzQaMn2HnAraH8FTCFVXRvu5vWLnNHliPXV759IA0/s1600/DSC_2901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUgmzmySyOQFYEKumLG1_QunfyvizsoQKfL2SYNtwOd1F3tlY8itPR6jdKZLjVkSA693tYLI9THzIX1RtrGaeTUtYlMqIVjCYS7UzQaMn2HnAraH8FTCFVXRvu5vWLnNHliPXV759IA0/s640/DSC_2901.JPG" width="640" /></a></div>
</li>
</ol>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: left;">
*To make this recipe gluten free, substitute regular lady
fingers with two 5.3 oz. packages of Schar gluten free lady fingers. Remember
that gluten free lady fingers take a bit longer to soak and also soak up more
liquid.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: x-small;">Photo Credits: KiwiConfections</span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-45289909946267711502013-08-18T22:16:00.000-05:002013-08-18T22:16:02.039-05:00A Women’s Magazine Article that Actually Said Something + A Recipe<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><span style="background-color: white;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DDtobVHFV9QkA8tX-TJ1-mx6PByBqYWjbS9wVBJ9TfE8Im7siN9K6olHTvHhLTlA1_fIdYgOuLKRyNbJZkY-43r45aDN_I87ZPhCji-LFOOQIIAB1n1RoEpbGI9kacRdzO1MRaUPmlI/s1600/DSC_2579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DDtobVHFV9QkA8tX-TJ1-mx6PByBqYWjbS9wVBJ9TfE8Im7siN9K6olHTvHhLTlA1_fIdYgOuLKRyNbJZkY-43r45aDN_I87ZPhCji-LFOOQIIAB1n1RoEpbGI9kacRdzO1MRaUPmlI/s640/DSC_2579.JPG" width="640" /></a></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;"> I read an <a href="http://www.glamour.com/inspired/2013/08/why-women-cant-have-it-all-according-to-barnard-college-president-debora-l-spar" target="_blank">article </a>in Glamour magazine’s September
issue while at the gym last week, and it was pretty great. In a nutshell, it
dispelled the myth of today’s ideal woman—Wonder Woman. So it got me thinking
about the comic book starlet…</span><span style="background-color: transparent; font-family: inherit;">She has super powers. She’s smart. She
kicks ass at work </span><i style="background-color: transparent; font-family: inherit;">and</i><span style="background-color: transparent; font-family: inherit;"> at home. And did
I mention that she’s hot? It’s no surprise, then, that Wonder Woman is actually
the product of a pretty famous </span><i style="background-color: transparent; font-family: inherit;">male</i><span style="background-color: transparent; font-family: inherit;">
psychologist. His name was William Moulton Marston, and he was already a big
deal in his profession because he invented a blood-pressure monitoring
apparatus that was instrumental in the creation of the lie-detector test. In
describing the underlying theme of his female superhero creation Marston said, “</span><span style="font-family: inherit;">Wonder Woman is psychological propaganda for the new type of
woman who should, I </span><span style="background-color: transparent; font-family: inherit;">believe, rule the world."</span><sup style="background-color: transparent; font-family: inherit;">1</sup></span></div>
<span style="font-family: inherit;"><sup><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz2oXiJ9FZSdjB0qjA_2SvCLh8mpCNd5wj7wBbiRzZj8bLDtkOpn25DZkcKjcK7dBX0uL430LTx0jpfMFh_8jTJg1dEDNgy0j8vCYpHhQCwtg_3MEnAMOUq7bR3DfTSNOj-V4Q2wv8yk/s1600/wonderwoman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz2oXiJ9FZSdjB0qjA_2SvCLh8mpCNd5wj7wBbiRzZj8bLDtkOpn25DZkcKjcK7dBX0uL430LTx0jpfMFh_8jTJg1dEDNgy0j8vCYpHhQCwtg_3MEnAMOUq7bR3DfTSNOj-V4Q2wv8yk/s400/wonderwoman.jpg" width="400" /></a></div>
</sup></span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-weight: normal;"> While William Marston may
have had the best of intensions in creating a new female heroin for little
girls to look up to, Wonder Woman has become the caricature of something young
women today constantly feel pressure to live up to. Young women including
myself! Of course I am rational enough to know that there’s no such thing as a Gisele</span><span style="font-weight: normal;"> Bündchen</span><span style="font-weight: normal;">, M.D. PhD that also has a perfect home life, tons of
friends, a sweet spot for humanitarian work, and a knack for entertaining and
bake sales. Actually, I think I kinda have believed that. Slowly, but surely I’m
learning that Wonder Woman is not real and trying to be like her just leads to
disaster. I am also learning the best tricks at surviving real life—not Wonder
Woman style,not Gangam style, just me style. Me-style includes (but is not
limited to): 1) frugal- I’m a med student surviving on student loans 2) quick-
I have to study all the time, and when I’m not studying I want to see the
people I haven’t seen in forever because I’ve been studying </span><span style="font-weight: normal;"> </span><span style="font-weight: normal;">All. The. Time. 3) taste conscious- I love
eating, and it can sometimes be the highlight of my day, so it’s got to taste
good 4) healthy- after I graduate my job will be to tell people to be healthier
and help them become so. I want to walk the walk not just talk the talk. Plus I
feel better.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"> I’ll continue to share these tricks of surviving me-style on
the blog, but let’s start with one of my favorites….<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">Crockpot meals! (No, not queso dip) They’re not glamorous, but we’re talking about real life here, remember?
What’s awesome about these are that they work on my $50/week food budget, allow
me to still get my 8 hours of studying in, and provide something yummy and
healthy to eat. One of my favorites right now is Chicken Tortilla Soup. The
recipe takes away any excuse you have to not make yourself a healthy
home-cooked dinner tonight.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: xx-small;"><span style="background-color: white;">1. Hendrix, Grady (December 11, 2007). "Out
for Justice".<span class="apple-converted-space"> </span></span><i>The New York Sun</i>.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHDPpF47Xz2ky1X-EWBgoKP-FY9q5hvJivF3j-kWFxyyIIAaJKbo6CvidUPcUfyG_V7qK_vDhmYo5XPUgwFlzByfsoJFf670s07oT3I9SHlBJeFY-LNwYd4XOevAR33ODC42f23EXp0U/s1600/Tortilla+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHDPpF47Xz2ky1X-EWBgoKP-FY9q5hvJivF3j-kWFxyyIIAaJKbo6CvidUPcUfyG_V7qK_vDhmYo5XPUgwFlzByfsoJFf670s07oT3I9SHlBJeFY-LNwYd4XOevAR33ODC42f23EXp0U/s640/Tortilla+Soup.jpg" width="640" /></a></span></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;"><b><span style="font-size: large;">Chicken Tortilla Soup</span><span style="font-size: x-small;"><o:p></o:p></span></b></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;"><b>Serves 5</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">2 lbs Chicken Breast*<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 (15 oz) can Whole Peeled Tomatoes Mashed<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 (10 oz) can Reduced Sodium Enchilada Sauce<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Dried Ancho Chile <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">5 Cloves Garlic, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Medium Onion, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Serrano Pepper, halved and chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">2 Cups water<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">2 Cups Reduced Sodium Chicken Broth*<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 ½ teaspoon Cumin<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 ½ teaspoon Chili Powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 ½ teaspoon Salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">½ teaspoon Black Pepper<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Bay leaf<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Cup frozen Corn Kernels<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">2 Tablespoons Fresh Cilantro, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">1 Lime<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">2 Avocados, sliced<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">*To make this recipe vegetarian: Substitute
frozen edamame and/or black beans for the chicken. Don’t add the edamame or
black beans until the end of the cooking time. Sub low sodium vegetable broth
in for the chicken broth.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">Before you go to sleep: place the raw chicken,
tomatoes, enchilada sauce, garlic, onion, Serrano, water, chicken broth, and
seasonings in a crock pot. Do not add the (edamame and/or black beans), corn, cilantro,
lime or avocado in yet. Set it to medium or low heat. Allow it to cook over
night: 6 to 8 hours.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">After it is done cooking, use a fork to break
apart/shred the chicken (while in the crockpot). Add in the (edamame), corn,and
cilantro. Cover the pot with the lid and allow it to slowly cool down for 30
minutes. During this time, the (edamame and/or
beans), corn, and cilantro will also warm up.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">Serve into bowls. Squeeze in a bit of lime into
each bowl and add 5 or 6 slices of avocado to each bowl. You can also add some
tortilla chips in, but I love it without chips too. Enjoy!</span></span></div>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">(Or, store the chicken tortilla soup in Tupperware
until it’s meal time. Heat up individual servings in the microwave. Then add
slices of avocado and some lime before eating).</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ1xUTnL7VgiUoWnkRr1l8MMD2eFSQSrpbgn6d5SRvls6NZqFnd_1RhiJDVsQlsch45Fi6xKRnTfTTrx8mdK2EZqPhtNmA1UOca8klmtLKcQeysK2VVXxqYn3IJfl_Ua7cgL9n7IbY0I/s1600/DSC_2576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ1xUTnL7VgiUoWnkRr1l8MMD2eFSQSrpbgn6d5SRvls6NZqFnd_1RhiJDVsQlsch45Fi6xKRnTfTTrx8mdK2EZqPhtNmA1UOca8klmtLKcQeysK2VVXxqYn3IJfl_Ua7cgL9n7IbY0I/s640/DSC_2576.JPG" width="640" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">Recipe Photo Credits: KiwiConfections</span></span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-71835799728387879472013-08-14T23:42:00.001-05:002013-08-14T23:43:42.741-05:00When in Singapore…<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Lbryr6Es-Fmdl8lR1t1zxkfwoJoKostKq2_5m6-5NrhQjmc3sBkBEKkO27ozhvRoWoFwOAsv-uJTSXHkJefuo7DeJ-ndimsw_tZukRB5WTeGuSLaFlmlz_CfunIGaDokxCS4W1BW04/s1600/DSC_2995_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4Lbryr6Es-Fmdl8lR1t1zxkfwoJoKostKq2_5m6-5NrhQjmc3sBkBEKkO27ozhvRoWoFwOAsv-uJTSXHkJefuo7DeJ-ndimsw_tZukRB5WTeGuSLaFlmlz_CfunIGaDokxCS4W1BW04/s640/DSC_2995_2.JPG" width="640" /></a></div>
<div class="MsoNormal">
Eat Haianese Chicken rice. Actually, that goes for when you’re
in Malaysia or Melbourne, Australia too. For me, Haianese Chicken Rice is the
definition of comfort food. The elements seem simple enough, but the flavors
are simply amazing. My aunt used to babysit my sister and I when we lived in
Melbourne. She had lived in Singapore for a long time and had perfected the
signature dishes of the region. To this day, the smell of this dish takes me
right back to childhood. That’s why when Ry and I visited Singapore and
Malaysia a few years ago, I ordered the chicken rice at pretty much every
hawker centre we went to. It’s a universally loved flavor profile, and I love
making it for friends and family—it’s pretty and hearty and in a small way it’s
part of who I am. Selamat makan! <enjoy your meal></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYS1hzPBQu_UnvzIPot_5dn_GsXkutRqrJIb375QRsxPurfwAV7Nv1W39Fsn_i0DO0ihK4MkRVQeWOL7RTfyFbl3-YXUgMoGBmscpw6gCf-5U3tp8XGvd6L7azDu3TsF9PvfhdLIWu0A/s1600/Chicken+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYS1hzPBQu_UnvzIPot_5dn_GsXkutRqrJIb375QRsxPurfwAV7Nv1W39Fsn_i0DO0ihK4MkRVQeWOL7RTfyFbl3-YXUgMoGBmscpw6gCf-5U3tp8XGvd6L7azDu3TsF9PvfhdLIWu0A/s640/Chicken+Rice.jpg" width="640" /></a></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b>Haianese Chicken Rice<o:p></o:p></b></span></div>
<div class="MsoNormal" style="text-align: center;">
Serves 10<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Haianese Chicken<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
8 Chicken leg quarters (skin on), rinsed<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Ginger, peeled cut into 4 one-inch pieces <o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
8 cloves Garlic, peeled<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 Cup chopped spring onions<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 teaspoons salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Haianese Chicken Rice<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
5 Cups long grain rice<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Ginger, peeled cut into 3 one-inch pieces <o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
4 Garlic cloves<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 tablespoons chicken fat, skimmed from the top of the
cooled stock<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
5-6 Cups chicken stock (according to the rice cooking
instructions)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 Pandan leaves (also known as screw pine leaves)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Brown Sauce<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 tablespoons Garlic oil (sauté 4 crushed pieces of garlic
in vegetable oil to make garlic oil)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 teaspoons sesame oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¾ Cup Soy Sauce (use gluten free soy sauce for those with
gluten intolerance)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 tablespoons sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ Cup chicken stock (from the Haianese chicken you cooked)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 ½ teaspoons cornstarch<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Garnish<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Cucumber<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Spring Onions<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Sambal Oelek<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Brown Sauce (from above)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol>
<li style="text-align: left;">Fill a large pot up with water (enough to cover the chicken).
Do not place the chicken in the pot yet.</li>
<li style="text-align: left;">Place the pieces of ginger into the water, 8 garlic cloves,
and spring onions in the water. Add in the salt.</li>
<li style="text-align: left;">Bring the pot of water to a boil, then turn of the heat, add
the chicken, and cover with a lid.</li>
<li style="text-align: left;">Keeping the pot covered with a lid, bring the water to a
boil again on low heat (level 3). Once the water has come to a boil, keep the
lid on and turn off the heat. Leave the chicken in the pot to stand in the
water for 30 minutes.</li>
<li style="text-align: left;">After 30 minutes, bring the pot of water to a boil at low heat.
After it comes to a boil, turn the heat off and allow the chicken to stand in
the water with the lid on for another 30 minutes.</li>
<li style="text-align: left;">Take the lid off and carefully remove the chicken from the
pot. Remove the pot of chicken stock from the stove. Place the cooked chicken
on a plate. Allow the chicken and the chicken stock to cool down. Once cooled,
pat the chicken dry. Place in a sealed container and refrigerate. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnJ4N_Lsay7Y4uDTJcKr0qi1MKwRO7U1xwDA2-25dZIIEs4ZH6keheG-mIeTo45qsGSBseMp1EXt1TwxvzGxnIMnjEZ2u2Tm1MxGTR0zCBAWh2etyxXB0xI7YX3O_CiDbUxKk0EL937g/s1600/DSC_2980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnJ4N_Lsay7Y4uDTJcKr0qi1MKwRO7U1xwDA2-25dZIIEs4ZH6keheG-mIeTo45qsGSBseMp1EXt1TwxvzGxnIMnjEZ2u2Tm1MxGTR0zCBAWh2etyxXB0xI7YX3O_CiDbUxKk0EL937g/s640/DSC_2980.JPG" width="640" /></a></div>
</li>
<li style="text-align: left;">Add all of the rice ingredients to a rice cooker and cook.</li>
<li style="text-align: left;">While the rice is cooking, prepare the brown sauce for the
chicken. Combine all the sauce ingredients except the corn starch in a small
saucepan and cook on low heat, stirring until all of the sugar has dissolved. In
a separate bowl, mix the cornstarch with a tablespoon of cold water. Stir the
cornstarch and water into a thin paste. Add the corn starch paste to the brown
sauce and whisk it until the cornstarch has completely incorporated (no lumps).
Remove the saucepan from the heat and allow it to cool down.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvVG6OVSBZNZL6vo8u6D0bVIhCCqs1hn1kTRolLjpE9l2CmyolSGun0fhhrWk75v20VJyrT4psi-ewfdiIgZbkLG91S1ds3qCrkrYP__D_jmhIaUMqlahn2yCjYVyMSE39fb5lGOBm24/s1600/Chicken+Rice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcvVG6OVSBZNZL6vo8u6D0bVIhCCqs1hn1kTRolLjpE9l2CmyolSGun0fhhrWk75v20VJyrT4psi-ewfdiIgZbkLG91S1ds3qCrkrYP__D_jmhIaUMqlahn2yCjYVyMSE39fb5lGOBm24/s640/Chicken+Rice1.jpg" width="640" /></a></div>
</li>
<li style="text-align: left;">Turn on the broiler in your oven. Remove the chicken from
the fridge.</li>
<li style="text-align: left;">Pat the chicken dry, and place it on a baking sheet covered
with aluminum foil. Brush on some of the brown sauce onto the chicken. Place
the baking sheet in the oven. Watch the chicken carefully. You only want to
crisp and brown the chicken.</li>
<li style="text-align: left;">Once the rice is done cooking, plate the meal. Garnish with
cucumber, spring onions, the brown sauce, and sambal oelek.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB_V5IywXXNPJ9NgBhRJ5rYlDPwkJrpVr6o-KvbXFr2FGO95koIAeRejRnE2fwyu7rvH67aIsBMs96AagHs3J1e6wOH6eyzD4TQ3W4elOISjanDalibgs-WBy_c7gxvrN12j3oxE4l-w/s1600/DSC_2987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB_V5IywXXNPJ9NgBhRJ5rYlDPwkJrpVr6o-KvbXFr2FGO95koIAeRejRnE2fwyu7rvH67aIsBMs96AagHs3J1e6wOH6eyzD4TQ3W4elOISjanDalibgs-WBy_c7gxvrN12j3oxE4l-w/s640/DSC_2987.JPG" width="640" /></a></div>
</li>
</ol>
<br />
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="background: white; color: #b3b2a5; font-family: "Trebuchet MS","sans-serif"; font-size: 10.0pt;">Photo Credits: KiwiConfections</span><o:p></o:p></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-51926297765915662412013-08-08T11:38:00.004-05:002013-08-08T11:47:47.786-05:00Cake Celebrity<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ8lg2NDfvFHsC9CEB8UhHGIpFZlbI_Fqu5VVTLT0iiFhLMZqOo6kbDyukGebH9vB5b8MGBqyWgUXKMboD0brF5TUt_TqpSvnKLUYJC6x2uCDON44uTVuO4VSxLs85KZzE-R0hOM-CRg/s1600/DSC_2676.JPG" imageanchor="1"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ8lg2NDfvFHsC9CEB8UhHGIpFZlbI_Fqu5VVTLT0iiFhLMZqOo6kbDyukGebH9vB5b8MGBqyWgUXKMboD0brF5TUt_TqpSvnKLUYJC6x2uCDON44uTVuO4VSxLs85KZzE-R0hOM-CRg/s640/DSC_2676.JPG" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
I suppose I've faced my first true test of balancing blogging with medical school...and according to my stats for the last couple of weeks, I think I failed. I may be able to redeem myself though! After all, I think the recipe for Ellen Degeneres and Portia De Rossi's wedding cake or Jennifer Aniston's birthday cake deserves <strike>a little </strike>a lot of extra credit. I can't claim to have worked undercover at the Sweet Lady Jane Bakery, but I can say that I think I've perfected the recipe for the ketogenic celebrities' favorite carb splurge. Ever since I started making it, the triple berry cake has become the cake my friends and family request most often...so it's sort of a celebrity itself. Yes, this cake is a little labor intensive...but consider it a labor of love because that's what this cake tastes like-- joyful, unadulterated love.</div>
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<b><span style="font-size: large;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">Fluffy Vanilla Bean Cake</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Serves 15</div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
5 Large Egg Whites, at room temperature<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 Whole Egg<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 Cup Milk, preferably 2% or whole milk<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 teaspoons vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 Cups cake flour, sifted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 vanilla bean, split in half and scraped*<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 Cups sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 Tablespoon + 1 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¾ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
12 tablespoons unsalted butter, frozen and cut into 24 even
pieces<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Preheat oven to 350<span style="font-family: 'Times New Roman', serif;">°</span>F.
Grease, flour, and line two 8-inch baking pans.</li>
<li style="text-align: left;">In a medium bowl, stir the egg whites, whole egg, and ¼ of
the milk. Stir in the vanilla and set aside.</li>
<li style="text-align: left;">In the bowl of an electric mixture fitted with the paddle
attachment, combine the dry ingredients (including the vanilla bean) together
on low speed for 30 seconds.</li>
<li style="text-align: left;">Add the butter one piece at a time, about every 10 seconds.
Continue to mix on low until the mixture is a fine crumbly texture. Add the rest
of the milk, and mix on low for 2 minutes. Scrape the sides of the bowl and
begin to add the egg mixture in 3 separate batches, mixing until light and
fluffy, about 3 minutes. The batter should be homogenous. Fold once or twice to
ensure everything at the bottom of the bowl is incorporated.</li>
<li style="text-align: left;">Divide the batter in two, spreading it evenly in the cake
pans.</li>
<li style="text-align: left;">Bake until a toothpick comes out with a few crumbs when
inserted into the center, about 30 minutes. However, check the cake at 20
minutes to be sure you’re not over baking.</li>
<li style="text-align: left;">Let cool on racks for 10 minutes before loosening the sides
carefully. Gently turn the cakes out and allow it to cool further.</li>
</ol>
<br />
<div class="MsoNormal" style="text-align: left;">
*place the leftover pods in your sugar container to make
vanilla sugar, or steep them in your black tea.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<o:p> <span style="font-size: xx-small;">Vanilla Cake Recipe Adapted from: <a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/">Sweetapolita</a></span></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<o:p><br /></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">Nush’s Vanilla Buttercream Icing<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
Serves 20</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
2 sticks of Unsalted Butter, softened at room temperature<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 teaspoons vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
8 Cups confectioners’ sugar, sifted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 Cup milk, preferably 2% or whole milk, room temperature<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 Cup Heavy Whipping Cream<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">In the bowl of a kitchen aid stand mixer fitted with whisk
attachment, whip the butter for 4 minutes at medium high speed. This will make your butter cream and incorporate quite a bit of air. Add salt and vanilla and
continue to whip for another minute.</li>
<li style="text-align: left;">Add in the confectioners’ sugar cup by cup. Be sure to start
out at a slow speed to prevent your kitchen from looking like a winter
wonderland. Slowly increase the speed to medium high and whip until all the
powdered sugar is incorporated. Turn the mixer off before you add the next cup
of sugar and repeat the process.</li>
<li style="text-align: left;">When the mixture starts to become stiff (this will happen before
all the sugar has been added), add in the 1/3 Cup of milk. Scrape the sides of
the bowl, and whip the frosting for 1 minute or until the frosting is
homogeneous.</li>
<li style="text-align: left;">Continue to add in the rest of the sugar.</li>
<li style="text-align: left;">Lastly, add the heavy whipping cream. Scrape the sides and
bottom of the bowl and whip at medium speed for 20 seconds. Scrape the sides and
bottom of the bowl and whip at
medium-high speed for another 20 seconds. Be careful not to over whip your
frosting after the heavy whipping cream has been added. Over whipping will
cause the heavy whipping cream to turn into butter and cause the frosting to be
heavier instead of lighter. What you want is to whip the cream into a whipped cream texture that
ends up making the most fluffy, divine buttercream frosting that's worthy of naming after yourself...</li>
</ol>
<br />
<div class="MsoNormal" style="text-align: left;">
*By replacing ½ Cup of the powdered sugar with Ghirardelli
cocoa powder, you’ve got a delicious cocoa buttercream. You can also add some
vanilla bean to take your vanilla buttercream to the next level of fancy.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: xx-small;">Nush’s Buttercream Frosting Recipe ©KiwiConfections</span><o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">Whipped Cream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: center;">
Serves 15</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
1 Cup Heavy Whipping Cream, kept refrigerated until ready to
use<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 Tablespoon confectioners’ sugar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions</div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Place a perfectly clean and <i>completely </i>dry metal mixing bowl
and the whisk attachment in the freezer for 10 minutes.</li>
<li style="text-align: left;">Attach the frozen metal mixing bowl and whisk attachment to
your stand mixer.</li>
<li style="text-align: left;">Take the whipping cream out of the fridge and add it to the
metal mixing bowl. Start out whipping at low-medium speed for 30 seconds. Add in
the sugar and vanilla.</li>
<li style="text-align: left;">Gradually increase the speed, and whip at a higher speed for
another 30 seconds or until soft peaks form. Scrape the sides and bottom of the
bowl and whip at high speed for 5-10 seconds—be careful not to over whip thus
turning your heavy whipping cream into butter.</li>
</ol>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxJXvveqpu_JshJqcpTi6yWVDEKb-X_KWdwK3VQ4z0sPPAamPyI321h4y-QLP54riqXNYNne3dwiMyGQB8N7sB_uDNvZFb2_K5dZWRXdzp_ncGqXS5wjpQ_3ZHfPKWDSuWkyDCK4rXtw/s1600/DSC_2676+(2).JPG" imageanchor="1"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxJXvveqpu_JshJqcpTi6yWVDEKb-X_KWdwK3VQ4z0sPPAamPyI321h4y-QLP54riqXNYNne3dwiMyGQB8N7sB_uDNvZFb2_K5dZWRXdzp_ncGqXS5wjpQ_3ZHfPKWDSuWkyDCK4rXtw/s640/DSC_2676+(2).JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">To Assemble the Triple Berry Cake</span></b></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Chop up 5 washed strawberries, 10 washed raspberries, and 10
washed blackberries. Lay the berries on a paper towel to absorb excess water.</li>
<li style="text-align: left;">Use a large knife to make sure the top surface of both cake
layers are even and flat. (Save those cake scraps for eating with the left over
frosting)</li>
<li style="text-align: left;">Place one cake layer on the cake stand.</li>
<li style="text-align: left;">Place half the whipped cream on top of the bottom cake
layer. Arrange the berries on top of the whipped cream. Place the last half of
the whipped cream on top of the berries.</li>
<li style="text-align: left;">Place the second cake layer on top of the berry/whipped
cream layer.</li>
<li style="text-align: left;">Spread the buttercream frosting around the cake. Even out
the frosting with a large straight-edged spatula.</li>
<li style="text-align: left;">Color ½ Cup of the buttercream with green food coloring and
use a frosting tip to draw vines and leaves on the top and sides of the cake.</li>
<li style="text-align: left;">Slice a few strawberries in half length wise. Wash and dry
some additional blackberries and raspberries. Make sure all the berries are
completely dry (especially the cut sides).</li>
<li style="text-align: left;">Arrange the berries around the perimeter of the cake (cut side down). Use
the green icing to create additional leaves or branches in respect to the
berries.</li>
<li style="text-align: left;">Keep the cake refrigerated until about 20 minutes before
serving. Enjoy!</li>
</ol>
<div>
<span style="font-size: x-small;">Photo Credits: KiwiConfections</span></div>
<o:p></o:p><br />
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com4tag:blogger.com,1999:blog-3245470652838364904.post-25326697841934060352013-07-24T10:32:00.000-05:002013-07-24T10:32:48.197-05:00When Noodles Get Drunk...<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/AVvXsEghu0ZSHhpeca02Vyzhnrv24OmSmLpmMY2btRCXUr-2P-Oyt-pT8qR_-9weCWQNiRDXcDr5gylBl2F7i1scaSpb7nbjSpvcGHYno8RlRZWlTFKKTigdi5feqiGbienVlpZFvfo5Gtxthqg/s1600/DSC_2163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu0ZSHhpeca02Vyzhnrv24OmSmLpmMY2btRCXUr-2P-Oyt-pT8qR_-9weCWQNiRDXcDr5gylBl2F7i1scaSpb7nbjSpvcGHYno8RlRZWlTFKKTigdi5feqiGbienVlpZFvfo5Gtxthqg/s640/DSC_2163.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Me</td></tr>
</tbody></table>
Pad Kee Mao also known as Drunken Noodles is one of my favorite Thai dishes. The noodles don't actually contain any alcohol, but many say it's called that because it's great post-hangover food. Well, today's recipe isn't about Pad Kee Mao because...well...I haven't mastered that tasty dish yet. However, <a href="http://thecozyapron.com/a-cozy-pasta-italian-drunken-noodles-and-shaking-things-up-a-bit/">The Cozy Apron</a> provided me with another recipe for drunken noodles-- Italian style. Ingrid's recipe is delicious, but I wanted to lighten it up. Therefore, I substituted spicy chicken breast sausage for the traditional spicy pork sausage.I made it gluten free by substituting a gluten free linguini for the normal papardelle. I also brought out the sweetness of the onions during the carmelization process by adding a little red wine vinegar. From now on, I will always carmelize my onions this way! I love this dish because it's easy, beautiful, delicious, and (with the chicken substitution) healthy. Proof that drunken noodles don't have to be hangover food :-)<br />
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;">Pasta Ubriaca</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Serves 5<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div style="text-align: left;">
Olive oil</div>
<div style="text-align: left;">
1 pound Spicy Italian Chicken Sausage</div>
<div style="text-align: left;">
1 large onion, sliced thinly</div>
<div style="text-align: left;">
1 Tablespoon red wine vinegar</div>
<div style="text-align: left;">
1 ½ teaspoons salt</div>
<div style="text-align: left;">
1 teaspoon Italian seasoning</div>
<div style="text-align: left;">
½ teaspoon cracked black pepper</div>
<div style="text-align: left;">
2 red bell pepper, cored and thinly sliced</div>
<div style="text-align: left;">
1 yellow bell pepper, cored and thinly sliced</div>
<div style="text-align: left;">
4 cloves garlic, pressed through garlic press</div>
<div style="text-align: left;">
½ cup Chardonnay</div>
<div style="text-align: left;">
1 (28 ounce) can diced tomatoes with juice</div>
<div style="text-align: left;">
2 Tablespoons flat-leaf parsley, chopped</div>
<div style="text-align: left;">
¼ cup fresh basil leaves, julienned, divided use</div>
<div style="text-align: left;">
8 ounces Gluten Free Tagliatelle or Pappardelle noodles, uncooked</div>
<div style="text-align: left;">
</div>
<br />
<div class="MsoNormal" style="text-align: left;">
Directions<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Place a large pan over medium-high heat; add 1 tablespoons
of olive oil, and once the oil is hot, put the spicy Italian sausage into the
pan. Break up the sausage with a spoon. Once the crumbled sausage is browned,
remove it from the pan.</li>
<li style="text-align: left;">Add the sliced onion into the pan with the sausage
drippings, to allow it to caramelize. Once the onions become clear, add one
tablespoon of red wine vinegar. Continue to caramelize the onions for about
four more minutes. Do not allow the onions to burn.</li>
<li style="text-align: left;">Once the onion starts to become golden, add the salt,
Italian seasoning and cracked black pepper, and stir to combine, then add in
the sliced bell peppers and garlic, and allow those to sauté with the onion for
about 2 minutes until slightly tender.</li>
<li style="text-align: left;">Add in the Chardonnay and allow it to reduce until almost
completely reduced</li>
<li style="text-align: left;">Add in the diced tomatoes and return the browned sausage
back into the pan. Fold the mixture to combine.</li>
<li style="text-align: left;">Simmer the mixture for 5 minutes. Turn the heat off. Add in
the chopped parsley and half of the basil. Stir.</li>
<li style="text-align: left;">Prepare the pasta according to
the instructions on package. Drain the pasta and add it directly into the
sauce. Toss and combine the pasta with the sauce.</li>
<li style="text-align: left;">Plate the pasta and top with fresh basil and parmesan.</li>
</ol>
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com1tag:blogger.com,1999:blog-3245470652838364904.post-43991851690433699422013-07-18T23:01:00.002-05:002013-11-17T11:03:34.655-06:00Challah [Read: Holla'] for French ToastI didn't realize that the popularity of brunch has a linear relationship to the rising popularity of Hipster-ism...but apparently it does. And in true hipster fashion, I must say: I was obsessed with brunch before it was cool. What?? I really was! It all started when I ate at Angelo's in Ann Arbor, Michigan. When my friends and I arrived at the corner of Glen and Catherine, there was a line wrapped around the little brick building. With all the amazing eateries in Ann Arbor, it seemed like all the hungover college kids, dignified college professors, and too-cool-to-care grad students had picked their favorite brunch spot by waiting an hour for Angelo's. Once we were finally inside, I realized why. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuh_6SMouGhyphenhyphenTkgJj2u2iFI1Lg3n_W4e9sCG9MHGGaPYiMJVMoLZwzGGf0GsvY_aTyDDyqPSKcbVToCZmv4XSUWfRig1kUwz86JKMtlar50UVByyYplZKsp0YODgkahlM9XjlXz1Vj3YA/s1600/French+Toast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuh_6SMouGhyphenhyphenTkgJj2u2iFI1Lg3n_W4e9sCG9MHGGaPYiMJVMoLZwzGGf0GsvY_aTyDDyqPSKcbVToCZmv4XSUWfRig1kUwz86JKMtlar50UVByyYplZKsp0YODgkahlM9XjlXz1Vj3YA/s640/French+Toast.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credits (from left to right): <a href="http://www.annarbor.com/news/where-raisin-bread-reigns-angelos-restaurant-serving-up-breakfast-and-lunch-at-the-corner-of-catheri/">Daniel Brenner</a> and <a href="http://www.yelp.com/biz_photos/angelos-restaurant-ann-arbor?select=hipcNF_2i98nYX4j-UmSSQ#xrsyvrrKyxxhrQJOyARw9w">Yelp</a></td></tr>
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The place was bright, it smelled delicious, it had managed to keep the same charm from when it opened in 1956, and it seemed impossible to pick just one thing from the menu. But I prevailed, I did the impossible-- I chose just one! I ordered Angelo's most popular dish: the Raisin Bread French toast. And so began my love affair with French toast. Since that Sunday morning in Ann Arbor, I've ordered the signature French toast at nearly every breakfast/brunch place I've been to. I hadn't met a proper contender for Angelo's French toast until I ate at Kansas City's own Westport Cafe. The best Brioche French Toast EVERRRR! The lavender honey whipped cream and maple syrup its dressed with don't hurt either. However, a single, albeit thick, slice of challah sets you back about 180 calories or 540 calories for three slices (the serving size at Westport Cafe). And the gorgeous French toast at Westport Cafe isn't easy on the wallet either at almost $15! It also makes me sad when my family and friends with Celiac disease can't enjoy this French toast. Now, I make it at home. One batch with Rudi's Gluten Free bread and one with Sarah Lee's 45 calorie bread. By using 45 calorie bread instead of the Challah, you can reduce the calories by up to 75%!! Here's my recipe for fool proof French toast, the delish lavender honey whipped cream, and the perfect syrup.<br />
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<b><span style="font-size: large;">Fool-Proof French Toast</span></b><o:p></o:p></div>
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Serves 6<o:p></o:p></div>
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16 Pieces of Sarah Lee 45 Calorie Bread or 12 Pieces of Rudi’s
Gluten Free Bread (or a combination of the two)<o:p></o:p></div>
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3 Cups Milk<o:p></o:p></div>
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4 Tablespoons unsalted butter, melted</div>
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6 Egg Yolks<o:p></o:p></div>
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6 Tablespoons Dark Brown Sugar<o:p></o:p></div>
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1 teaspoon ground cinnamon</div>
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½ teaspoon salt<o:p></o:p></div>
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2 Tablespoons Vanilla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ozNiqiE1CY__s2LSem6vRiYEZYAzHKKeIHm4QfLUcnWd7oC4Cspwo6hzePfwAUS0PW1_04imUsciG7WeDLYudaBMrdf1nkPe4EUHCKKbGZ-6Y5381vgBRC3EaoUz0UKl_RAPyKcnp5Q/s1600/French+Toast+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ozNiqiE1CY__s2LSem6vRiYEZYAzHKKeIHm4QfLUcnWd7oC4Cspwo6hzePfwAUS0PW1_04imUsciG7WeDLYudaBMrdf1nkPe4EUHCKKbGZ-6Y5381vgBRC3EaoUz0UKl_RAPyKcnp5Q/s640/French+Toast+21.jpg" width="640" /></a></div>
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Directions<o:p></o:p></div>
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<ol>
<li style="text-align: left;">The Day Before: Leave your bread out to dry out. Flip them
over in the evening to dry out the other side. If you didn’t leave your bread
out the night before, place them on a baking sheet and in a 300 degree oven.
After 10 minutes, flip them over to dry out the other side.</li>
<li style="text-align: left;">Heat the milk up in the microwave until it’s warm (one
minute in the microwave for three cups of milk).</li>
<li style="text-align: left;">Separately, melt the butter in the microwave (1 minute in
the microwave for 4 Tablespoons of butter).</li>
<li style="text-align: left;">In a large mixing bowl, whisk the egg yolks. Add in the
brown sugar, cinnamon, salt, and vanilla. Mix well.</li>
<li style="text-align: left;">Add the butter and the milk to the large mixing bowl. Mix
well.</li>
<li style="text-align: left;">Soak three slices of bread at a time in the mixing bowl.
Submerge each slice in the custard mixture for 45 seconds to 1 minute. Lift the
bread and allow it to drip excess egg/milk mixture into the bowl. (if using
gluten free-bread, allow it to soak for two minutes)</li>
<li style="text-align: left;">Heat a large griddle or skillet on medium. Coat the skillet with
a little butter. Do not let the butter burn. Place the soaked pieces of bread on the griddle/skillet, and
cook until golden brown on each side (about 3 minutes for each slice). You want
the French toast to be crispy on the outside but with a slight jiggle of the
custard in the middle. Place the cooked pieces on a baking sheet, and keep them
in a warm oven until all the slices have been cooked and ready to serve (150
degrees or less).</li>
</ol>
<div style="text-align: left;">
<span style="font-size: xx-small;">French Toast Recipe Adapted from: <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=18093">America's Test Kitchen "Lazy Day Breakfast" (Season 11)</a></span><br />
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<b><span style="font-size: large;">Lavender Honey Whipped Cream</span></b><o:p></o:p></div>
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Serves 6<o:p></o:p></div>
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1 cup Heavy Whipping Cream<o:p></o:p></div>
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1 teaspoon Vanilla<o:p></o:p></div>
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2 Tablespoons Honey<o:p></o:p></div>
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½ teaspoon dried or fresh Lavender<o:p></o:p></div>
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Directions<o:p></o:p></div>
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<ol>
<li style="text-align: left;">Place the mixing bowl and whisk attachment in the freezer
while you begin making the French toast.</li>
<li style="text-align: left;">While the French toast is cooking, start whisking the heavy
cream. Add the vanilla, honey, and lavender.</li>
<li style="text-align: left;">Finish whipping the cream once it reaches the soft peak
stage. Be sure not to over whip the cream.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXThcZo8X5iDBOvjcmcUZ7T96SK63tDpRWpwPw0nAHd04edlrAODp0ttPap8H56e4qG2emakeVlUHL3pJbBlVYkPTboHk86-lLTuqdKwQneMLGsJ5er_LXfP1mp4HmcYMNeRBoKqrE0E/s1600/20130622_104029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXThcZo8X5iDBOvjcmcUZ7T96SK63tDpRWpwPw0nAHd04edlrAODp0ttPap8H56e4qG2emakeVlUHL3pJbBlVYkPTboHk86-lLTuqdKwQneMLGsJ5er_LXfP1mp4HmcYMNeRBoKqrE0E/s640/20130622_104029.jpg" width="640" /></a></div>
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<b><span style="font-size: large;">Perfect Syrup</span></b><o:p></o:p></div>
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Serves 6<o:p></o:p></div>
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1 Cup Real Maple Syrup<o:p></o:p></div>
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1 Cup Pancake Syrup<o:p></o:p></div>
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1 teaspoon bourbon<o:p></o:p></div>
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<ol>
<li style="text-align: left;">Mix the syrup and bourbon in a microwave-safe “syrup dish”</li>
<li style="text-align: left;">Microwave the mixture for 30 seconds</li>
</ol>
<div style="text-align: left;">
<span style="font-size: xx-small;"><o:p></o:p>Whipped Cream and Syrup concept inspired by: <a href="http://westportcafeandbar.com/WCB.html">Westport Cafe</a></span></div>
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-31946389777824587612013-07-12T15:49:00.002-05:002013-07-12T15:56:36.652-05:00Doce De Julio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnAwnjLkzbiH5GoyvWjsw0ACzO67CbKNcCrit87OcviQvY3s1YieSUY3YiC-NKwmzGtv5HPTcuvmB7Dn8KWTe6-PSnzvew8YNf9FTePb3xnbInAk52JxNfo7tvfwMqRXcoZC4GlY2JKY/s1600/Mango+Margaritas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnAwnjLkzbiH5GoyvWjsw0ACzO67CbKNcCrit87OcviQvY3s1YieSUY3YiC-NKwmzGtv5HPTcuvmB7Dn8KWTe6-PSnzvew8YNf9FTePb3xnbInAk52JxNfo7tvfwMqRXcoZC4GlY2JKY/s640/Mango+Margaritas.jpg" width="640" /></a></div>
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Okay, so it's not Cinco De Mayo....but it <i>is </i>about 101 degrees outside, so a margarita sounds pretty good. In case you ever wondered, here's the history of America's favorite tequila cocktail:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWTOi3zBYy-xlU34sDLVEFV9_K3J_SLoHPKNLKUywhkpeBVtZHe7CZmKQ0l44Gkm2TwXkabe01igmmVkXamDtmPU_7TaaWb3jqbbZ1IZxwKt9i5zXIwyB0PgBdqcSNzPl6USrPAPZDbw/s1600/marjorie+king.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWTOi3zBYy-xlU34sDLVEFV9_K3J_SLoHPKNLKUywhkpeBVtZHe7CZmKQ0l44Gkm2TwXkabe01igmmVkXamDtmPU_7TaaWb3jqbbZ1IZxwKt9i5zXIwyB0PgBdqcSNzPl6USrPAPZDbw/s320/marjorie+king.jpg" width="219" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="http://blogs.smithsonianmag.com/food/2009/05/the-history-of-the-margarita/">History of the Margarita</a></td></tr>
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<span style="background-color: white;"><br /></span>
<span style="background-color: white;">"One of the most prevalent stories is that Carlos “Danny” Herrera developed the drink at his Tijuana-area restaurant, Rancho La Gloria, around 1938. As the legend goes, Herrera dreamed up the cocktail for one of his customers, an aspiring actress named Marjorie King who was allergic to all hard alcohol other than tequila. To make the liquor more palatable to his fussy client, he combined the elements of a traditional tequila shot—a lick of salt and a wedge of lime—and turned them into a refreshing drink." (<a href="http://blogs.smithsonianmag.com/food/2009/05/the-history-of-the-margarita/">The History of the Margarita</a>) Since 1938, however, there have been more than a few changes made to Herrera's Mexican cocktail-- sweet & sour mix for one. Today's average Margaritas costs you about 540 calories, and most of them don't taste like they're worth that. So when Ryan decided to make his shrimp ceviche tacos for dinner the other night, I decided I'd do my part by whipping up some calorie-friendly mango margaritas...and I think we may have a new favorite margarita recipe at 175 calories. Ryan's shrimp ceviche tacos were fantastic too, and he guarantees they're very easy to make.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqnFhnU9CzF8gts2dIzBHvia6hmKfYnR0AP9f9aD8t8gmRNBVzWsvdKsJ8GUkccOkWJUx64ZiSZHrLhciSLSNLDqW-SserEm0FfoyXjNXn_mk-CyHCmDUgw3SfzWT29Q1JMUEX6M-4m4/s1600/DSC_2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqnFhnU9CzF8gts2dIzBHvia6hmKfYnR0AP9f9aD8t8gmRNBVzWsvdKsJ8GUkccOkWJUx64ZiSZHrLhciSLSNLDqW-SserEm0FfoyXjNXn_mk-CyHCmDUgw3SfzWT29Q1JMUEX6M-4m4/s640/DSC_2532.JPG" width="640" /></a></div>
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<span style="color: #666666; font-size: x-small;">Photo Credit: Me</span></div>
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<span style="color: #666666; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><b><span style="color: #999999; font-size: large;">Senushi's Low Cal Mango Margarita</span></b></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #999999;">Serves 1</span></span></div>
<div style="text-align: left;">
<span style="background-color: white;"><span style="color: #999999;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #999999;">1/2 Cup Ice Cubes</span></div>
<div style="text-align: left;">
<span style="color: #999999;">1/2 Cup Fresh Mango slices</span></div>
<div style="text-align: left;">
<span style="color: #999999;">3 Tablespoons Fresh Lime juice</span></div>
<div style="text-align: left;">
<span style="color: #999999;">1/2 teaspoon Fresh Lime zest</span></div>
<div style="text-align: left;">
<span style="color: #999999;">1 teaspoon sugar</span></div>
<div style="text-align: left;">
<span style="color: #999999;">1.5 ounces <span style="font-family: inherit;"><span style="background-color: white; line-height: 17.77777862548828px;">Espolón Tequila</span><span style="background-color: white; line-height: 17.77777862548828px;"> (or something equally smooth, but this is my favorite)</span></span></span></div>
<div style="text-align: left;">
<span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 17.77777862548828px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 17.77777862548828px;">Directions</span></span></div>
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<ol>
<li style="text-align: left;"><span style="background-color: white; font-family: inherit; line-height: 17.77777862548828px;"><span style="color: #999999;">Place all the ingredients in a blender. (If you feel like adding an extra shot, just remember that it's an extra 100 calories too). I love using the magic bullet for blending this because it's just the right size for making two or three margaritas. Blend until you get the desired consistency.</span></span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: inherit; line-height: 17.77777862548828px;"><span style="color: #999999;">Optional: Salt or Sugar the rims of your margarita glasses.</span></span></li>
<li style="text-align: left;"><span style="background-color: white; font-family: inherit; line-height: 17.77777862548828px;"><span style="color: #999999;">Pour the blended margarita into your favorite margarita glasses.<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/AVvXsEgXLA2cwQsJyx_TbDmDMHxpPNU-qi2OfnGwKDb8YUZ-HFa0jLJL0-DHk6_fzMJmcevedbv7dhvvV2ZkkdM92Ip5_YIJDILRVgey_8qN_0qNTes5Zc0a3AeVVFegiAirfRyRETRopWOO3E4/s1600/DSC_2516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLA2cwQsJyx_TbDmDMHxpPNU-qi2OfnGwKDb8YUZ-HFa0jLJL0-DHk6_fzMJmcevedbv7dhvvV2ZkkdM92Ip5_YIJDILRVgey_8qN_0qNTes5Zc0a3AeVVFegiAirfRyRETRopWOO3E4/s640/DSC_2516.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Me</td></tr>
</tbody></table>
</span></span></li>
</ol>
<br />
<div style="text-align: center;">
<span style="color: #999999; font-family: inherit; font-size: large;"><span style="background-color: white; line-height: 17.77777862548828px;"><b>Ryan's Shrimp Ceviche Tacos</b></span></span></div>
<div style="text-align: center;">
<span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 17.77777862548828px;">Serves 5</span></span></div>
<div style="text-align: left;">
<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
3 limes<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 cup chopped seeded tomato<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 cup diced, peeled ripe avocado (about 1 avocado)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/2 cup chopped fresh cilantro<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3/4 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/4 teaspoon black pepper<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 garlic cloves, minced<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 pound cooked peeled medium shrimp<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
12 (6-inch) corn tortillas<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">Zest 1/2 Tablespoon of lime zest. Juice 1/4 cup lime juice.
Place the zest and juice in a large mixing bowl.</li>
<li style="text-align: left;">Add tomato, cilantro, salt, black pepper, garlic, and shrimp
to the bowl. Toss well to combine.</li>
<li style="text-align: left;">Cover with saran wrap and refrigerate for 15 minutes,
stirring occasionally.</li>
<li style="text-align: left;">Arrange 4 to 5 tortillas on a microwave-safe plate. Place a
damp/wet paper towel on top of the tortillas. Microwave for 20-30 seconds.</li>
<li style="text-align: left;">Spoon about 1/2 cup shrimp mixture down the center of each
tortilla; fold in half.</li>
<li style="text-align: left;">Serve immediately.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oi6m9MLCaO3QImgqu8nJRbxznK52Ie8vajTbRXmeLCn7IPAmKN-TyYO3RQvPhWs1ItNpwKMFpKXYAvoR8ir7QwI8ZCMuRlbv_OJ-m0rfuD0z7Y6wZG0YkS2KsNiO9Ze0_hGXHJAoATM/s1600/DSC_2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oi6m9MLCaO3QImgqu8nJRbxznK52Ie8vajTbRXmeLCn7IPAmKN-TyYO3RQvPhWs1ItNpwKMFpKXYAvoR8ir7QwI8ZCMuRlbv_OJ-m0rfuD0z7Y6wZG0YkS2KsNiO9Ze0_hGXHJAoATM/s640/DSC_2521.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Photo Credit: Me</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: xx-small;">Taco Recipe Adapted from: <a href="http://www.myrecipes.com/recipe/seviche-style-shrimp-avocado-tacos-10000001072134/">Lorrie Corvin, Cooking Light JULY 2005</a></span></div>
<div style="text-align: left;">
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<span style="background-color: white;">p.s. if you try any of the recipes or have ideas/requests for future posts, I'd love it if you left a comment :-)</span></div>
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<span style="background-color: white;"><br /></span></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com1tag:blogger.com,1999:blog-3245470652838364904.post-9844939279079045042013-07-11T16:31:00.001-05:002013-09-02T10:07:32.113-05:00Being Bad 30% of The Time<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/AVvXsEg6-bJHFtI2evL2Hp49tB8dgPzDuWYEG8MW4fDbbgGs43PTL3UIOyK3_NvAbpRyPMjtOkcdml408QNvniAKIjKRp-B0TTmSlaFxyVIn6eEzGr1NdZAqpcX8us5MMmu-IkcKzxUw3F6nbTE/s1600/tuckers+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-bJHFtI2evL2Hp49tB8dgPzDuWYEG8MW4fDbbgGs43PTL3UIOyK3_NvAbpRyPMjtOkcdml408QNvniAKIjKRp-B0TTmSlaFxyVIn6eEzGr1NdZAqpcX8us5MMmu-IkcKzxUw3F6nbTE/s400/tuckers+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="https://www.facebook.com/TucksOKC?fref=ts">Tucker's</a></td></tr>
</tbody></table>
Ever hear of the 80/20 rule? No, not the the Pareto Principle or the one defined on Urban Dictionary. (you can pretty much assume anything on this blog has not been also defined on Urban Dictionary). The 80/20 rule I'm talking about is what a lot of fitness gurus and the like swear by. It means eating at an almost pious level 80% of the time and "treating" one's self 20% of the time. It makes a lot of sense to me, except that my ratio is a lot more like 70/30...and you know what? that's totally okay! And if the ratio dips into 50/50 during those summer days when you just can't say no to ice cream after your dinner of grilled hot dogs and potato chips, then so be it! (For a great read on accepting one's self flaws and all, please head to my friend <a href="http://tmblr.co/ZuaeYrpB8U-i">Caro's hilarious and poignant blog</a>) The important thing is to be aware of what's going into your body and to enjoy every crumb and dribble of the naughty stuff when you <i>do </i>have it. Another way I stick to my 70/30 manifesto is my body's own saturated fat/sugar/salt threshold. I can't eat burgers/fries, pizza, and ice cream for every meal every day because I hate how I feel. After I indulge in one of the above, I crave a <i>guilt-eraser</i> if you will. Some sort of healthful food that not only balances out my last not-so-virtuous meal, but also something that actually makes me feel good inside again. Doing something active every day also helps keep that 70/30 ratio in check too!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54mBkufWqQZstdzvSfnIrOfcoxIulfFwvC_hqeQg4gOYmQrWyl0NI5tgFqw7E-0HY0LBT8xxCeWSTD6c6dM3blSVhzuxPokCPf6o_FhIcjSOgnFA0QpLF56iBoGxtjjGyP1RSnKQneBA/s1600/tuckers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54mBkufWqQZstdzvSfnIrOfcoxIulfFwvC_hqeQg4gOYmQrWyl0NI5tgFqw7E-0HY0LBT8xxCeWSTD6c6dM3blSVhzuxPokCPf6o_FhIcjSOgnFA0QpLF56iBoGxtjjGyP1RSnKQneBA/s320/tuckers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="https://www.facebook.com/TucksOKC?fref=ts">Tucker's</a></td></tr>
</tbody></table>
Earlier this week, we went to Tucker's-- a must-eat burger joint when you're in OKC. On the nutrition side, these delectable onion burgers have no redeeming qualities. However, the ingredients are local and the taste is uncomplicated and sinful. I don't need to look up the nutrition facts because there is nothing that tastes this good under 800 calories. After enjoying Tucker's the way it's meant to be enjoyed: AKA with a side of freshly-cut fries...I knew I wanted a <i>guilt-eraser</i> for dinner. Enter, the Kale Salad with Dates, Almonds, and Parmesan. On the good-for-you/terrible-for-you spectrum of foods, I believe Kale is at the exact opposite end from Tucker's cheeseburgers. This Kale salad, however, is truly delicious-- in its own, non-cheeseburger way!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWCjVjUsn8e8jcp1RK9eXKuIHTJVHV6HUxT8y-xUIUEaaHJNSfKGbPzTkHA8tMzqMzmWoiJEvYzXhS6KGrU_MDPwDJMHHLDG4rJTCyRKJ9OUQKpr8YyqDleNdF7s_6Vt3SxHDIPU0ZWo/s1600/DSC_2507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWCjVjUsn8e8jcp1RK9eXKuIHTJVHV6HUxT8y-xUIUEaaHJNSfKGbPzTkHA8tMzqMzmWoiJEvYzXhS6KGrU_MDPwDJMHHLDG4rJTCyRKJ9OUQKpr8YyqDleNdF7s_6Vt3SxHDIPU0ZWo/s640/DSC_2507.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Me</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Guilt Eraser: Kale Salad with Almonds and Dates</b></span></div>
<div class="MsoNormal" style="text-align: center;">
Serves 3<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: left;">
Juice of 1/2 lemon<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/2 shallot, chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 1/2 teaspoon honey<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/4 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/4 teaspoon red pepper flakes<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 bunches kale, stems removed, leaves chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 tablespoons extra-virgin olive oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 cup sliced almonds<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
8 dates, pitted and chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 1/2 ounces Parmesan, shaved with a peeler<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Directions<o:p></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">In a bowl, whisk lemon juice, shallot, honey, salt and
pepper flakes.</li>
<li style="text-align: left;">Add kale; toss well. Let sit 20 minutes. Mix in oil.
Refrigerate for up to 1 day, or serve immediately.</li>
<li style="text-align: left;">In a dry pan, toast almonds over medium heat, tossing
constantly, until color deepens, Don’t allow the burner to get too hot, or you
might scorch the almonds. Toast for 1 to 2 minutes.</li>
<li style="text-align: left;">Add almonds, dates and Parmesan to kale; serve.</li>
</ol>
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Recipe adapted from: <a href="http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020">SELF Decemeber 2012 by Zoe Singer</a> <o:p></o:p></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-45323983526359251152013-07-07T19:06:00.002-05:002013-07-07T19:12:50.241-05:00Easy and Healthy Weeknight Dinner<div style="text-align: center;">
<span style="font-family: inherit;">When you’re a medical student (or a full-time professional
or a stay-at-home mum/dad or generally busy person), finding a healthy AND easy
recipe can be difficult. When I come home from classes, activities, and
studying it’s pretty tempting to make dinner out of cereal—mainly because,
well, I love cereal and I’m tired and hungry. However, when the ingredients are
already there to make something that’s beautiful, tasty, healthy, and EASY…I am
happy to oblige. This is one of those dishes! I’ve served this to my friends
and family, so it’s got their seal of approval as well! I found the recipe in
Fitness Magazine, but, of course, I made tweaks to make it my own. I hope you enjoy
this dish and choose to make it over that dinner of Honey Bunches of Oats :-)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhyphenhyphen6haHoXAOtwhA_sdOMqyDLDjJkUtKcH1As9mtxEh1eanI0Y5hOW7_WewEXuRoegJTedvnkD0Sm7OxxMntBFUYxCxnxKyicSX7KEA8bcelAPEs3itRI_QRpGDxr7LcvgMRUcO4YPgNc/s1600/DSC_2274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhyphenhyphen6haHoXAOtwhA_sdOMqyDLDjJkUtKcH1As9mtxEh1eanI0Y5hOW7_WewEXuRoegJTedvnkD0Sm7OxxMntBFUYxCxnxKyicSX7KEA8bcelAPEs3itRI_QRpGDxr7LcvgMRUcO4YPgNc/s640/DSC_2274.JPG" width="640" /></a></span></div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><b>Chili Roasted Salmon with Veggies</b></span></div>
<div class="MsoNormal">
</div>
<div style="text-align: center;">
<span style="font-family: inherit;">Serves 4-6</span></div>
<!--[if !supportLineBreakNewLine]--><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">4 tablespoons fresh lime juice</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">4 garlic cloves, smashed</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">2 teaspoons chili powder</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1 teaspoon crushed chili</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">½ teaspoon cayenne red pepper</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">2 teaspoons ground cumin</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">3 teaspoons olive oil</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1 medium salmon fillet (4-6 servings)</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1 1/2 cups frozen corn kernels, thawed</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">2 red bell pepper, thinly sliced</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1 green bell pepper, thinly sliced</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1/2 red onion, thinly sliced</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Salt</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Freshly ground black pepper</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">1/3 cup light sour cream</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">2 tablespoons chopped fresh cilantro</span></span></div>
<div style="text-align: left;">
</div>
<br />
<div class="MsoNormal">
</div>
<div style="text-align: left;">
<span style="font-family: inherit;">Directions</span></div>
<ol>
<li style="text-align: left;"><span style="font-family: inherit;">Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil. In a medium
mixing bowl or baking dish, mix together 2 tablespoons lime juice with garlic,
chili powder, crushed chili, cayenne pepper, cumin, and 1 teaspoon olive oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplneXCltv4mosLC8muOjIaSHYVET_BUgluhXCCPhPcV4-P4931VDq58Q7jmbNrhcMmMhEfTKSMjFcMBpq7X9zqxPJ_98BKNlptGWVC17YIVaG0Rh58LdJSarCPPQ_8wDn_29rvn4cI_o/s1600/Spicy+Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplneXCltv4mosLC8muOjIaSHYVET_BUgluhXCCPhPcV4-P4931VDq58Q7jmbNrhcMmMhEfTKSMjFcMBpq7X9zqxPJ_98BKNlptGWVC17YIVaG0Rh58LdJSarCPPQ_8wDn_29rvn4cI_o/s640/Spicy+Salmon.jpg" width="640" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: inherit;">Cut the fillet of salmon into four to six pieces. Add the
salmon to the bowl/dish containing the seasoning mix you just created. Turn the
pieces of salmon in order to coat it in the seasoning. Let it sit, while you
prepare the vegetables.</span></li>
<li style="text-align: left;"><span style="font-family: inherit;">In another medium bowl, toss corn, bell peppers, and onion with remaining 2
teaspoons olive oil. Sprinkle in salt and pepper (to taste), and mix the
veggies up. Transfer </span><span style="font-family: inherit;">the
vegetable mixture to the baking sheets; spread into a single layer.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRtPGl16EfTzVhxn2fKOL_dtUXwFMoEghh2vf2eFBgXHxYAJMMV5Uy1GCzsG6sW0H0QJK7NZuQbQhfhSUojAN7mioxG6T3RVTLt9aM72_QJBl5Pz_0PLcSf0JeBIbln8FGKXrylonZu0/s1600/Spicy+Salmon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRtPGl16EfTzVhxn2fKOL_dtUXwFMoEghh2vf2eFBgXHxYAJMMV5Uy1GCzsG6sW0H0QJK7NZuQbQhfhSUojAN7mioxG6T3RVTLt9aM72_QJBl5Pz_0PLcSf0JeBIbln8FGKXrylonZu0/s640/Spicy+Salmon2.jpg" width="640" /></a></div>
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</div>
</span></li>
<li style="text-align: left;"><span style="font-family: inherit;">Remove salmon from marinade and arrange on top of the vegetables on the baking
sheet. Drizzle the remaining marinade on the salmon. Roast the salmon and
vegetables 8 to 10 minutes, until fish is just cooked through and vegetables are
tender.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RCgkjVP7sDM_S49R7hcUOAi37DQimqfG28lyU-Bzt1DOEgv1Nv46mCRCzWe1wz5CgNAGCOq48k0iZ6SV7LFtS7XBh__7B7EuW-5MTiLRLsTd1Ex_r3YLE1s7msgmd24WAp32fVoDgAY/s1600/Spicy+Salmon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RCgkjVP7sDM_S49R7hcUOAi37DQimqfG28lyU-Bzt1DOEgv1Nv46mCRCzWe1wz5CgNAGCOq48k0iZ6SV7LFtS7XBh__7B7EuW-5MTiLRLsTd1Ex_r3YLE1s7msgmd24WAp32fVoDgAY/s640/Spicy+Salmon1.jpg" width="640" /></a></div>
</span></li>
<li style="text-align: left;"><span style="font-family: inherit;">While the salmon is in the oven, mix together sour cream, cilantro, and
remaining lime juice. Season with salt to taste. You can also do this in the
blender.</span></li>
<li style="text-align: left;"><span style="font-family: inherit;">Spoon the veggies onto plates and add the salmon on top.
Drizzle cream over fish.<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</span></li>
</ol>
<o:p></o:p><br />
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KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-26758653009865158862013-07-02T16:40:00.003-05:002013-07-02T16:54:08.995-05:00A few words on shortcuts<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrWn3NhZUxqEOD56iN2RbdHJAKaxkX0QQf6fiFRpbVDf_nOwy4axHfet93ylTV3Iru-zerhCu1t6MeQoOI9ef_seHYFf3PEbhjx-JNBPEM2N2FgddYExT7gknh7o8xXj38-qZ3_5urpM/s1600/Wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrWn3NhZUxqEOD56iN2RbdHJAKaxkX0QQf6fiFRpbVDf_nOwy4axHfet93ylTV3Iru-zerhCu1t6MeQoOI9ef_seHYFf3PEbhjx-JNBPEM2N2FgddYExT7gknh7o8xXj38-qZ3_5urpM/s640/Wrap.jpg" width="640" /></a></div>
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I’m not going to lie-- sometimes, I cheat. In the kitchen that
is. Whether it’s having a third (okay, fourth) helping of toast & jam (or
vegemite) or it’s using a boxed cake mix as the base for my chocolate Kahlua cake
(recipe coming soon). I’m not a stranger to lean cuisines either (chicken parm
is my favorite) because let’s face it—as wonderful and enjoyable as cooking is
for me, sometimes there are far too many things on your to-do list and pretending
to be Julia Child is not one of them. However, knowing that I won’t have the
time every single day forces me to be creative and efficient…think of it as a
Top Chef Elimination Round over lunch. Here’s one of my new favorite creations
that’s sure to break you out of your turkey and cheese sandwich rut. And with a
couple of shortcuts, it’s almost as simple to make. <o:p></o:p></div>
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Mediterranean Veggie Wraps:</b></span></div>
<div style="text-align: center;">
Serves 1<br />
<div style="text-align: left;">
<div style="text-align: right;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgua5dsnk7qeK0x1WN20jwU50gWv86u0Ef5ZQCZk6nMz7Q2FK_7Mti5yIwCuOzPFa5dyflf1P_zPfIaldo_lkzfZ37-7HLMvVlu1vMcBxHHBZ1ykrLjff5-8wXYBnIi0ZljcxiYbwJoOgg/s879/fantastic+shortcuts.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgua5dsnk7qeK0x1WN20jwU50gWv86u0Ef5ZQCZk6nMz7Q2FK_7Mti5yIwCuOzPFa5dyflf1P_zPfIaldo_lkzfZ37-7HLMvVlu1vMcBxHHBZ1ykrLjff5-8wXYBnIi0ZljcxiYbwJoOgg/s320/fantastic+shortcuts.JPG" width="320" /></a></div>
Red & Orange Bell Peppers, roasted and sliced<br />
Green or Red Lettuce, washed and drained<br />
English Cucumbers, seeded and sliced length-wise<br />
Red onion, sliced<br />
cherry tomatoes, halved<br />
*2 Falafel patties<br />
*2 Tablespoons Hummus<br />
*2 Tablespoons Tzatziki<br />
1 Spinach tortilla<br />
<br />
For the Roasted Bell Peppers:<br />
<br />
<ol>
<li>Pre-Heat your oven to 450<span style="font-family: 'Times New Roman', serif;">°</span>F.
Cover a baking sheet with aluminum foil.</li>
<li>While the oven is pre-heating, wash, core, and slice two
large bell peppers.</li>
<li>Place the strips of bell peppers in a bowl and drizzle a
little less than 1 tablespoon of olive oil into the bowl. Sprinkle in ½ teaspoon
salt and ½ teaspoon black pepper.</li>
<li>Use your [washed] hands to mix and coat the peppers with oil
and seasonings.</li>
<li>Empty the bowl onto the foil covered baking sheet. Place the
baking sheet in the 400° oven. Roast the bell peppers for 15 minutes or until
you see some of the strips starting to char.</li>
<li>Remove the peppers from the oven, and allow them to cool.</li>
</ol>
</div>
</div>
<div>
<br />
<div class="MsoNormal" style="text-align: left;">
To assemble the wraps:</div>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: left;">On a cutting board, lay down a tortilla. Spoon on some
hummus and spread over the entire tortilla. Place the lettuce on half of the
tortilla (preferably the half closest to you).</li>
<li style="text-align: left;">Arrange the bell peppers, red onion, cherry tomatoes, and cucumber on top of
the lettuce (keeping all of the solid ingredients on one side of the tortilla).</li>
<li><div style="text-align: left;">
Spoon the tzatziki on top of the other veggies.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li style="text-align: left;">Slice each falafel patty in half and place them down the
length of the tortilla (on the same side as the rest of the solid ingredients).</li>
<li style="text-align: left;">Slowly, wrap the tortilla up tightly.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li style="text-align: left;">Place three to four tooth picks in the seam of your wrap. Using
a large knife, slice the wrap in half at a diagonal.</li>
<li><div style="text-align: left;">
Enjoy!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS0bUVSkld4Ds6t09f1oAL46n-gqXCXmlYLaCNN7Y87SjkX3ED-EiyRkYABODA3D9KS2MZsF1ZXLl0Ir14w1-gLp4TaQNYIjgXEtS5-wGkrwitOfzL6QxpxYQVUBPAQP9WikucXny638/s1600/wrap+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS0bUVSkld4Ds6t09f1oAL46n-gqXCXmlYLaCNN7Y87SjkX3ED-EiyRkYABODA3D9KS2MZsF1ZXLl0Ir14w1-gLp4TaQNYIjgXEtS5-wGkrwitOfzL6QxpxYQVUBPAQP9WikucXny638/s640/wrap+1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credits: Me</td></tr>
</tbody></table>
</li>
</ol>
<div class="MsoNormal" style="text-align: left;">
*You will see the homemade recipes for these ingredients on
KiwiConfections soon, but the store-bought versions seen in the picture above
work just as a great when time is limited!<o:p></o:p></div>
</div>
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<br /></div>
</div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com2tag:blogger.com,1999:blog-3245470652838364904.post-14823849189490959522013-06-28T17:05:00.000-05:002013-06-30T23:02:08.778-05:00Risotto and Truffles and Scallops...Oh my!<div class="MsoNormal">
One of my favorite dishes at NoRTH restaurant (in Leawood, KS) was their
truffle and mushroom risotto with seared scallops. However, at $28 a plate it
was something I only ate a couple of times a year. One day, NoRTH decided to
take this beautiful, naturally gluten-free dish off of the menu. I took it as
the restaurant’s way of telling me to finally try making this extravagant dish at home.
In addition to getting to enjoy an expensive dish at half the cost, I am also
able to cut down on the sodium and fat content compared to the restaurant’s
version and make it my own by adding some peas for color. This is also a great way to use two of my favorite Costco buys: their
Kirkland Signature Organic chicken stock (which is actually lower in sodium
than a lot of the “low sodium” chicken broths on store shelves) and their
Urbani White Truffle Oil (the best value on anything truffle-related out
there). The recipe has borrowed elements from both Gabrielle Rucker’s risotto
at Le Pigeon’s in Portland and Tyler Florence’s mushroom risotto. But these
chef’s risotto recipes become more than mere side dishes when they support
yummy scallops. Scallops can be intimidating to make at home because the keys
to a truly perfect scallop are freshness and an amazing sear. Here in Kansas,
you’re not going to get actual freshly-caught scallops. However, you can buy
some pretty great 2-inch, raw sea scallops frozen. Just be sure not to thaw your
scallops until the day you are actually cooking and eating them because fresh,
shucked scallops spoil quickly. I think that this is a great dish to make for
guests, but it's just as appropriate for you and your loved ones on a regular Monday
night…which is precisely when I decided to try it out. Don’t forget to have
some of your favorite Pinot Grigio or Chardonnay with this dish.<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUWb50-_8pukuAJ-daQIY19FfJ2bxHjAisA24YXJmuzJWbRv7DD_7Ek-9tSGurxmftMbGuq36bd7uF_vz7UgrdvEosvzypLYKeFFaoY7TQdNmUhKXehi5uyhqVCuSsu08qU4tDx_wb3s/s881/costco+buys.JPG" imageanchor="1"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUWb50-_8pukuAJ-daQIY19FfJ2bxHjAisA24YXJmuzJWbRv7DD_7Ek-9tSGurxmftMbGuq36bd7uF_vz7UgrdvEosvzypLYKeFFaoY7TQdNmUhKXehi5uyhqVCuSsu08qU4tDx_wb3s/s320/costco+buys.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Mushroom, Peas and Truffle Risotto with Seared Scallops:</b></span></div>
<div style="text-align: center;">
Serves 8<br />
<div style="text-align: left;">
<br /></div>
</div>
<div>
<div style="text-align: left;">
6 cups organic, low sodium chicken broth</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 tablespoons olive oil, divided<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ an onion, diced, divided<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 large leeks (white and pale green parts only), halved,
thinly sliced crosswise <o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 garlic cloves, minced, divided<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 pound fresh Portobello and crimini mushrooms, sliced<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 bay leaves<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 tablespoons fresh thyme, chopped<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 tablespoons fresh flat leaf Italian parsley, chopped<o:p></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7KdHpgNwBW6PFaYij6R6nGZ9zZkD2kEPb18ovEqq_NeumYw_myuGzpL4GKDzFKlJxolrHcl7jk0bm2ty74dkrVXIof7lRi3xdIlb7Ea-iCkRk8aqjFG597H0NHxWD95dBf9acxxS718/s1600/mushrooms.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7KdHpgNwBW6PFaYij6R6nGZ9zZkD2kEPb18ovEqq_NeumYw_myuGzpL4GKDzFKlJxolrHcl7jk0bm2ty74dkrVXIof7lRi3xdIlb7Ea-iCkRk8aqjFG597H0NHxWD95dBf9acxxS718/s320/mushrooms.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Me</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: left;">
2 tablespoons butter<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 tablespoon truffle oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 cups Arborio rice<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 1/2 cup Chardonnay<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 cup frozen sweet peas, thawed<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/2 cup fresh Parmesan cheese, grated<o:p></o:p></div>
</div>
<div>
</div>
<div>
</div>
<div>
<div style="text-align: left;">
<br /></div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<ol>
<li><div class="MsoNormal" style="text-align: left;">
Heat the chicken broth in a medium saucepan and keep warm
over low heat.</div>
<div class="MsoNormal">
<o:p></o:p></div>
</li>
<li style="text-align: left;">Heat 1 tablespoon of oil in a large skillet over medium heat. Add leeks and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 2-4 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil..</li>
<li style="text-align: left;">Coat a saucepan with remaining 2 tablespoons of oil. Add onion and the remaining 1 clove garlic and cook until the onion starts to turn translucent. Add the arborio rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks off some of the starch in the rice and stops the individual grains from sticking together. Stir in wine and cook until it is nearly all evaporated.</li>
<li style="text-align: left;">Add 1 cup of the warm chicken broth to the rice and stir. Once the rice has absorbed all the liquid, continue to add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be creamy, but the individual grains should keep their shape—we’re not going for mushy rice.</li>
<li style="text-align: left;">Add the thawed peas and cooked mushrooms to the rice. Stir in the shaved Parmesan cheese, and cook briefly until melted. Remove the risotto from the hot burner, cover, and set aside while you prepare the scallops.</li>
</ol>
<div>
<div class="MsoNormal" style="text-align: left;">
<b>Seared Scallops:</b></div>
<div class="MsoNormal" style="text-align: left;">
2 pounds raw sea scallops, thawed<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 tablespoon butter<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 tablespoon olive oil</div>
<div class="MsoNormal" style="text-align: left;">
Salt and Pepper</div>
<div class="MsoNormal" style="text-align: left;">
<o:p></o:p></div>
</div>
<ol>
<li><div class="MsoNormal" style="text-align: left;">
Start heating a large sauté pan on medium heat.</div>
</li>
<li><div class="MsoNormal" style="text-align: left;">
In the meantime, rinse the scallops in cold water. Pat them dry with a paper towel.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Salt and pepper the dried scallops on both sides.</div>
</li>
<li style="text-align: left;">Add the butter and olive oil to the sauté pan, and turn the heat up to medium high. The fat will begin to smoke a little, indicating that it’s time to start placing the scallops in the pan. The scallops can be close but not touching each other.</li>
<li style="text-align: left;">Sear the scallops for a minute and a half on each side. Each side of the scallop should have a nice gold, brown crust, but still remain translucent in the middle.</li>
<li style="text-align: left;">Serve the risotto onto individual plates and top with a drizzle of truffle oil and shaved Parmesan.</li>
<li style="text-align: left;">Place three to four scallops on each of the plates that have just been topped with risotto. Serve immediately and enjoy!</li>
</ol>
<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/AVvXsEgq1dFvVKTz7HtKvw_T0Gmxaakxx5wq60sZS82XMOM0JnzC4xVTrFCfRZONQlGnlvBlNBmiiyZ9IBYyEOE2RU5PUWEnNYBjnW9YC4yAewzwMJCI9crFO9k7dfEr77zfAscPtX38nClZU9g/s1600/risotto+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1dFvVKTz7HtKvw_T0Gmxaakxx5wq60sZS82XMOM0JnzC4xVTrFCfRZONQlGnlvBlNBmiiyZ9IBYyEOE2RU5PUWEnNYBjnW9YC4yAewzwMJCI9crFO9k7dfEr77zfAscPtX38nClZU9g/s640/risotto+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Me</td></tr>
</tbody></table>
<div>
<br /></div>
KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com0tag:blogger.com,1999:blog-3245470652838364904.post-48199271204823330742013-06-27T12:07:00.001-05:002013-06-30T23:01:49.049-05:00Having One's Cake and Eating it Too<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Thanks for visiting, everyone. The idea for this blog started about three years ago when I started posting the photos I had been taking of the food I was creating on facebook. My friends and family always asked for recipes and many of them encouraged me to start a blog. Food and photography are some of my favorite hobbies, but once I started medical school it seemed like it would be too daunting to pursue my creative passions along with the demands of school. 'Not so', my wonderful friends and family advised. Along with enjoying these hobbies, surviving medical school, getting to the gym 6 days/week, and keeping up with my friends and family...I realized that they were right: one could, in fact, have their cake and eat it too...it just might mean a bit more work. One friend in particular was instrumental in making my desire to start a blog a reality: Courtney. Thank you so much for volunteering your precious free time to help me create Kiwi Confections! The other dear friend who was persistent in making sure I stayed accountable to my own wishes is Sara. I can hear her voice in my head right now as I type this blog post. These two ladies have helped me overcome my fear that if things don't turn out perfectly, it's not worth doing. This is such an important lesson in life...but also in the kitchen! The recipe I'm posting today is one that I've been asked about countless times mainly because it makes you feel just a smidge less guilty for indulging in something universally crave-able: Chocolate Cake!</span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjdsc4wWFkaYbOWFhYmB88ZUqtbryKopAP4ic_kQA3-TYAwaYd2Jkvj_Nc8u_lokV8rSTU1DUdXcAnIXfpsuuEKD7-lkPvvXwyUVKQU_-0DZv0Qj2_eS2Bsq8uWHqow4u5qAQpl3oXOc/s720/183385_10100380179693663_4459651_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjdsc4wWFkaYbOWFhYmB88ZUqtbryKopAP4ic_kQA3-TYAwaYd2Jkvj_Nc8u_lokV8rSTU1DUdXcAnIXfpsuuEKD7-lkPvvXwyUVKQU_-0DZv0Qj2_eS2Bsq8uWHqow4u5qAQpl3oXOc/s320/183385_10100380179693663_4459651_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A fruit garnish like this slice of blood orange just makes it even more appetizing.<br />
Photo Credit: Me</td></tr>
</tbody></table>
</span></div>
<span style="font-size: large;"><b>Amazing Black Bean Cake: </b></span></div>
<div style="text-align: center;">
Makes a 9″ one layer cake, Serves 10</div>
<div style="text-align: left;">
1-15 ounce can of unseasoned black beans (preferably no salt added)
</div>
<div style="text-align: left;">
4 large eggs
</div>
<div style="text-align: left;">
1 tablespoon vanilla extract
</div>
<div style="text-align: left;">
1/2 teaspoon sea salt
</div>
<div style="text-align: left;">
6 tablespoons unsalted butter<br />
3 ounces unsweetened bakers' chocolate
</div>
<div style="text-align: left;">
1/2 Cup honey<br />
1/4 Cup sugar<br />
3 tablespoons unsweetened cocoa powder<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
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<ol style="text-align: left;">
<li>Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with cooking spray and line with parchment paper. </li>
<li>Melt the 3 ounces of baking chocolate in a microwave safe bowl. Set aside and allow it to cool.</li>
<li>Rinse
and drain beans. Place beans, one of the eggs, vanilla, honey, and salt
into blender. Blend on high until mixture is smooth.</li>
<li>In a separate bowl whisk together cocoa powder, baking soda, and baking powder and set aside.</li>
<li>Beat
butter with the melted and cooled bakers' chocolate until fluffy. Add
remaining three eggs one at a time, beating for 20 seconds after each
additional egg.</li>
<li>Add the bean batter and cocoa powder mixture
alternatively into butter mixture and mix. Beat the batter on medium
high for one minute, until smooth. (Make sure you scrape the bowl in
order to incorporate batter that may be stuck to the sides and bottom)</li>
<li>Pour the batter into the prepared pan and smooth the top. </li>
<li>Bake
for 30-35 minutes. Be careful not to overcook the cake. Remove the cake
from the oven and allow it to cool for 20 minutes in the pan.</li>
<li>Once
the cake is cool, run a knife around the edge of the cake to loosen it.
Turn the cake out onto the serving dish or cake plate. Let it cool to
room temperature. Once cooled, ice the cake with the Gleaming Dark
Chocolate Icing.</li>
</ol>
<div style="text-align: left;">
<br />
<b>Gleaming Dark chocolate Icing:</b></div>
<div style="text-align: left;">
1/2 Cup sugar</div>
<div style="text-align: left;">
1/4 Cup unsweetened cocoa</div>
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1/8 Cup cornstarch</div>
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1/8 teaspoon salt</div>
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2/3 Cup water</div>
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2 Tablespoons butter</div>
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1/2 teaspoon vanilla</div>
<ol style="text-align: left;">
<li>Combine sugar, cocoa, cornstarch, and salt in a small saucepan. Cook this mixture on medium heat while gradually pouring in the water. Cook and stir until the mixture boils.</li>
<li>Boil the icing for a full minute while stirring constantly.</li>
<li>Remove the icing from the stove and add the butter and vanilla. Allow the icing to cool until it reaches a thick, yet pourable consistency.<br />Pour the icing on top of your completely cooled and plated cake.</li>
</ol>
<br />KiwiNuthttp://www.blogger.com/profile/15052520847976013702noreply@blogger.com1