tag:blogger.com,1999:blog-89639027334297810692024-03-04T23:51:12.030-08:00Disheveled ChefShelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-8963902733429781069.post-66779633465381476892016-03-21T15:04:00.000-07:002016-03-21T15:04:50.172-07:00STUFFED PORK TENDERLOIN (With a Lovely Wine-Mustard Sauce)<div align="center" class="MsoNormal" style="text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt;">DOES
“CRUELTY-FREE” MEAN “GUILT-FREE” ME?<o:p></o:p></span></i></b></div>
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<o:p> </o:p>How pleasant! I can now find cruelty-free, hormone-free and
antibiotic-free pork products in my very own small-town, Alberta grocery store.
Ergo, guilt-free meat eating! Well, maybe guilt-reduced would be more
accurate. But it does give me the
opportunity to combine: love of animals, love of cooking, love for crazy, carnivorous
family. Triple-free.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlSn0lL4WP0lOYumCo1j6qrn_rfkkfL8vCvw_nHffvam5Gtnp2N3Oh2C9fmPzN2m4fPtdxe-IZ3GDyvSwbRLZHPsSM01N7kRcHl9uvuRQXsBeDwcYlKmalVNJzHeKoLB7v05fFvVve7s/s1600/IMG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlSn0lL4WP0lOYumCo1j6qrn_rfkkfL8vCvw_nHffvam5Gtnp2N3Oh2C9fmPzN2m4fPtdxe-IZ3GDyvSwbRLZHPsSM01N7kRcHl9uvuRQXsBeDwcYlKmalVNJzHeKoLB7v05fFvVve7s/s320/IMG_0053.jpg" width="320" /></a></div>
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(Butterflying pork tenderloin is surprisingly easy and quick
to do. If you feel unsure, most butchers would be happy to do it for you.)<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span><o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt;">STUFFED
PORK TENDERLOIN<o:p></o:p></span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt;">(With
a lovely wine-mustard sauce)<o:p></o:p></span></i></b></div>
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1 pork tenderloin, butterflied and pounded to ½ inch
thickness<o:p></o:p></div>
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4 slices bacon, diced<o:p></o:p></div>
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6 large cloves garlic, minced<o:p></o:p></div>
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¼ cup brandy (I used cherry brandy, but use your favourite
if you don’t have it on hand)<o:p></o:p></div>
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10 ounces fresh spinach, chopped<o:p></o:p></div>
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6 slices heavy grainy bread, cubed<o:p></o:p></div>
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1 cup grated fresh Parmigiano-Reggiano<o:p></o:p></div>
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Couple sprigs fresh thyme<o:p></o:p></div>
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Couple sprigs fresh rosemary<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Pepper<o:p></o:p></div>
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Olive oil<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">For the Sauce:<o:p></o:p></i></b></div>
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A couple knobs of butter<o:p></o:p></div>
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A couple cloves of garlic<o:p></o:p></div>
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1 cup of white wine<o:p></o:p></div>
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¼ cup heavy cream<o:p></o:p></div>
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2 tablespoons grainy mustard<o:p></o:p></div>
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Salt & Pepper<o:p></o:p></div>
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Preheat oven to 450 degrees.<o:p></o:p></div>
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Once the pork tenderloin is butterflied, lay it on some
plastic wrap and pound the poor thing to one-half inch thickness. Sprinkle each
side liberally with salt and pepper. Lay flat on a parchment lined baking
sheet. Set aside.<o:p></o:p></div>
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Over medium heat sauté bacon until brown. Add garlic for
about a minute. Add brandy and reduce to about half. Add the spinach and sauté
with a bit of salt and pepper until soft. Remove from heat and add bread and
herbs. Toss to combine.<o:p></o:p></div>
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(Save pan for making sauce)<o:p></o:p></div>
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Spread the bread mixture evenly over the pork tenderloin.
Sprinkle the cheese evenly over bread mixture.<o:p></o:p></div>
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Now firmly roll the pork around the stuffing, ending with
the seam side down. Brush olive oil over the tenderloin.<o:p></o:p></div>
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Place pork tenderloin in the oven. After 5 minutes, reduce
heat to 400 degrees. Roast for approximately another 20-25 minutes. Could be
more! Important to use your meat thermometer here. You want the pork to be 160
degrees.<o:p></o:p></div>
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Let rest for 10 minutes. <o:p></o:p></div>
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While the pork is resting, throw together a quick sauce in
the reserved pan. Melt butter over medium heat. Add the garlic until it
sizzles. Then add the wine, increase heat until the wine is reduced to about ½
cup.<span style="mso-spacerun: yes;"> </span>Add cream, bring to a simmer.
Remove from heat and whisk in mustard. Season with a bit of salt and pepper.<o:p></o:p></div>
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Then slice arrange artfully on a nice platter. Serve with
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-13968191530615213512016-03-07T14:18:00.000-08:002016-03-07T14:18:09.318-08:00Slow-Roasted Tomato-Coconut Sauce<div align="center" class="MsoNormal" style="text-align: center;">
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<!--StartFragment-->
<br />
<!--EndFragment--><div style="text-align: left;">
<span style="font-family: Cambria; font-size: 12pt;">Very bleak indeed is the moment you bite into a
lustily coloured tomato, anticipating a bright burst of juicy goodness and instead
receive what tastes like a lab project. With determined optimism you keep
chewing, believing that enough effort can make the flavour happen. Maybe it’s
you, you think. Maybe you’re not concentrating
hard enough, or maybe you’re coming down with a head cold. Surely it can’t be
the failure of this dazzling creation. Surely there is some taste in this
tomato somewhere.</span> </div>
</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
There is. And I’m here to help you find it. <o:p></o:p><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrze1GMNDx1wmmULae49aayhURSOSkUcCxMC4INCt91lumTtKFl8aWMcA62xW0XIdeCwjqTr9TaZQ5wAjWa9eh3uFAyL_RKNfyPtkUn9Lgrqz-BgT4yLhaCIVf4uFAjy-Y0pxmDfFjy2o/s1600/IMG_0062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrze1GMNDx1wmmULae49aayhURSOSkUcCxMC4INCt91lumTtKFl8aWMcA62xW0XIdeCwjqTr9TaZQ5wAjWa9eh3uFAyL_RKNfyPtkUn9Lgrqz-BgT4yLhaCIVf4uFAjy-Y0pxmDfFjy2o/s320/IMG_0062.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 ½ lbs. medium tomatoes, halved<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 92.7pt; text-indent: -2.0cm;">
6-8 sprigs
fresh thyme, rosemary or a combination of both<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 92.7pt; text-indent: -2.0cm;">
6-8 sprigs
fresh basil (you can basically use whatever herbs you’d like)<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 92.7pt; text-indent: -2.0cm;">
8 cloves
garlic, peeled but left whole<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 92.7pt; text-indent: -2.0cm;">
1/4” chunk of
ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 92.7pt; text-indent: -2.0cm;">
Olive oil to
cover (approximately 4-6 cups)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 250 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss tomatoes, herbs and garlic together in a 9x13’ baking
dish. Pour olive oil over to almost cover. You want the tops peeking out a bit
so they brown.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place in oven for about 2 hours or until tomatoes are
beginning to darken in spots.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now remove the tomatoes from the olive oil and set aside for all
sorts of fun uses. They’re fantastic in many ways, the most obvious being
pasta sauce.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And get this! You won’t be wasting all that olive oil. Now
you have a lovely, <span style="font-family: cambria; font-size: 12pt; text-align: center;">tomato-y, garlicky, herby olive oil to use any
way you’d like! Just be sure to keep it in the fridge.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Adapted from the creative food brain of Amanda Cohen.</div>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;"><br /></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Slow-Roasted Tomato-Coconut Sauce</span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;"><o:p> </o:p></span></b>Here’s a fantastic way to "chef-up" those enchanting roasted tomatoes we just discussed!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3cnIP8cc8tZHQ0eK28UyCmUuJNVZYAgt2jp9yj0ZmSndQUrU2J_EDlXnHq54au8alAleZPv8s5k7pdMPMpX0Meij3a0jGA8sqZ122YlzTT6olj8dMTpdJH2Lj5roLLTknv4gqcDkMAc/s1600/IMG_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3cnIP8cc8tZHQ0eK28UyCmUuJNVZYAgt2jp9yj0ZmSndQUrU2J_EDlXnHq54au8alAleZPv8s5k7pdMPMpX0Meij3a0jGA8sqZ122YlzTT6olj8dMTpdJH2Lj5roLLTknv4gqcDkMAc/s320/IMG_0043.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
¼ cup oil from the slow-roasted
tomatoes (or coconut oil in a pinch)<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 large onion, minced<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
4 garlic cloves, minced<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 jalapeno, seeded and minced<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 tablespoons grated fresh ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
½ teaspoon cumin seeds, ground<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
½ teaspoon turmeric<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 teaspoon sea salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 teaspoon pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
4 cups slow-roasted tomatoes,
chopped<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 can coconut milk (NOT the low-fat kind)<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
Cilantro<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil over medium-high heat in a saucepot.<span style="mso-spacerun: yes;"> </span>Sauté the onion until beginning to brown. Add
jalapeno and ginger for about 5 minutes, then the garlic for 30 seconds. Stir
in the cumin and turmeric, sauté for a minute.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once everything in the pot is nicely golden and smelling
fragrant, stir in salt, pepper, tomatoes and coconut milk. Bring to a strong
simmer, then reduce heat and continue to simmer gently for 25- 30 minutes. Stir
occasionally.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Garnish with cilantro.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
Now it’s ready for chicken, fish or rice!<br />
<br />
We poured it over slow-cooked salmon. They
made a wonderful couple!<br />
<br />
Pictured above: Tomato-Coconut Sauce over Slow Roasted Salmon, with a side of farrow and acorn squash.<br />
<o:p></o:p></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-7714778130212542302016-02-23T15:48:00.000-08:002016-02-23T15:48:27.353-08:00WHOLE-Y CAULIFLOWER!!<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In keeping with my husband’s (and apparently the rest of the
country’s) current obsession with cauliflower, I bring you quite possibly the
most delectable way to ingest this cruciferous cutie. Even when the price of
cauliflower recently peaked at $8 per head, true and loyal fans were not
deterred. <span style="mso-spacerun: yes;"> </span>If you fall into this
category, the next time cauliflower beckons, give it the “whole” treatment.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">WHOLE ROAST CAULIFLOWER WITH
ROMESCO<o:p></o:p></i></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">(OR SWISS CHEESE SAUCE IF YOU
DESIRE)</i></b><o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
This cooking method does wonders for the glamour of
cauliflower. Once merely pretty, the platinum veggie is transformed into a
raving brunette beauty. So embrace the blackened top. It’s like giving your
dinner a day at the salon! <o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2½ cups white wine<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
¼ cup olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
¼ butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 or 3 stems fresh thyme leaves<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 lemons, halved<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 heaping tablespoons sea salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 teaspoons dried pepper flakes<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
8 cups water<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
1 large cauliflower, trimmed of
leaves<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 450 degrees.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large pot bring everything, up to the cauliflower, to a
boil. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Immerse the cauliflower and reduce heat to a simmer. Turn
cauliflower around a couple of times to be sure it’s completely coated in the
liquid. <span style="mso-spacerun: yes;"> </span>I also like to ladle the liquid
over the cauliflower occasionally.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Simmer for 15-20 minutes, until just barely tender.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once the cauliflower is tender, gently lift it from the pot.
(Two large slotted spoons work best for this. I’ve tried tongs, but they
squished the top of cauliflower too much.) Place cauliflower on a baking sheet,
and give it a little pat with some paper towel.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roast for about 30-40 minutes. What you’re looking for here
is a deeply browned product with blackened flecks on the top. It may look
burnt, but this is where the flavour lives. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve Whole on a beautiful platter with Romesco in a pretty
side dish. Or if you choose the cheese sauce option, drizzle the cheese sauce
over the cauliflower, serving extra on the side.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">ROMESCO SAUCE:<o:p></o:p></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
3 large red peppers, halved and
seeded<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
Olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
Salt & pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
½ cup of whole almonds, roasted<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
¾ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
½ teaspoon pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 tablespoons sherry vinegar<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
2 small garlic cloves, minced<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
¼ cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn oven to broil. Place peppers on a foil lined baking
tray. Toss with a little olive oil, salt and pepper. Broil on top rack of oven
until slightly blackened and blistered, about 8 minutes. Flip peppers halfway
through.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now all you do is place the peppers with the remaining
ingredients in the food processor. Pulse away merrily until quite smooth, but
with a bit of texture. At this point I like to have a little sample. Often
requires a more vinegar or seasoning. You can also add a bit more olive oil to
loosen the sauce. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">OR! The cauliflower is fab with cheese sauce, in this case, Swiss cheese
sauce.<o:p></o:p></i></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><br /></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rupIlQaLLu_oX2sH1gm9SP_6WXA2EHY4F4LSwVZZ8Xk4e6ZcjoEJiJmWEGlLZ9P65oJVQmUrhGh34BSn2AbXInWLaYN0D9Q1SAnwXGBUJr_RpihWv7p8Fu-A-7Kj2KUnFbrwTNLOntU/s1600/IMG_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rupIlQaLLu_oX2sH1gm9SP_6WXA2EHY4F4LSwVZZ8Xk4e6ZcjoEJiJmWEGlLZ9P65oJVQmUrhGh34BSn2AbXInWLaYN0D9Q1SAnwXGBUJr_RpihWv7p8Fu-A-7Kj2KUnFbrwTNLOntU/s320/IMG_0013.jpg" width="320" /></a></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><br /></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">SWISS CHEESE SAUCE FOR CAULIFLOWER:</i></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">5 cups milk, heated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ cup butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ cup flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">1 tablespoon Dijon mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">4 cups grated Swiss cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ container Imperial cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">½ teaspoon Worcestershire sauce<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Pinch nutmeg<o:p></o:p></span></div>
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<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>In large heavy saucepan, melt
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<span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Remove from heat and add the cheeses,
stirring until melted. Add Worcestershire, nutmeg, salt and pepper.</span><o:p></o:p></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-82539904591782141612016-02-19T15:48:00.000-08:002016-02-19T15:48:11.601-08:00LOVE IS IN THE OVEN<div align="center" class="MsoNormal" style="text-align: center;">
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<span style="font-size: 16pt;">Once again, the month of Love
has come and gone. (It has just occurred to me that “lovin” rhymes with “oven”!)
So, in the spirit of matters of the heart, and since I happen to LOVE Chicken
Parm, what better recipe to kick off our recipe page here at Sherwood Honda?</span></div>
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<span style="font-size: 16.0pt;">If you enjoy cooking a little
something special for your honey, this dish will evoke the depth of your
beloved’s devotion. But be forewarned, after the food is consumed, and
professions of adoration exclaimed, you may be struggle to determine which
comes first in your heart. Your sweetie or your dinner?<o:p></o:p></span><br />
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<span style="mso-tab-count: 4;"> </span><br />
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;"><br /></span>
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<span style="font-size: 16.0pt;">CHICKEN PARMESAN<o:p></o:p></span></div>
</div>
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<br /></div>
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<br /></div>
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<span style="font-size: 16.0pt;">4
boneless skinless chicken breasts, pounded to ¼ inch thickness<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">Salt
and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">Sprinkling
of flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">1
egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">Panko
breadcrumbs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">4
-5 cups marinara sauce (Making your own Marinara is best and so fast! Simply
sauté 4 minced garlic cloves in a little olive oil, until slightly golden. Watch
that they don’t burn. Toss in a pinch of red pepper flakes, 1 teaspoon of dried
oregano and 2-28ounce cans of good quality tomatoes. Season with some salt and
pepper.<span style="mso-spacerun: yes;"> </span>Bring to a boil and then reduce
heat to a simmer. Crush the tomatoes a bit with the back of a spoon.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 35.45pt;">
<span style="font-size: 16.0pt;">Simmer
for about 30 minutes, until sauce has thickened slightly.)<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">Grated
Parmigiano-Reggiano, about 1 cup<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">Thinly
sliced mozzarella, about ½ lb<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Preheat oven to 400 degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Season the chicken breast
liberally with salt and pepper. Sprinkle flour on chicken breasts. Use a pastry
brush to coat with a thin layer of egg. Then sprinkle with panko crumbs,
pressing them into the chicken with your hands or the back of a spoon. Flip
chicken breasts and repeat. I use this method, rather than the usual triple dip
for the following reasons: 1. Fewer dishes to clean.<span style="mso-spacerun: yes;"> </span>2. The coating doesn’t get as thick and heavy
3. Easier and less messy.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">In a large sauté pan heat
about ¼ cup of olive oil to medium-high. Once hot, brown the chicken breasts
until they become a nice golden colour. Transfer to a plate and reserve.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #1a1a1a; font-size: 16.0pt;">Spoon a thin
layer of marinara over the bottom of a 9x13-inch baking pan. Sprinkle one-third
of the Parmesan over sauce. Place two of the chicken breasts over the Parmesan
and top with half the mozzarella pieces. Top with half the remaining sauce,
sprinkle with another third of the Parmesan, and repeat layering, ending with a
final layer of sauce and Parmesan.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #1a1a1a; font-size: 16.0pt;">Place in the oven
and bake for about 40 minutes, or until browned and bubbly. Let sit for about 5
minutes.<o:p></o:p></span></div>
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<div class="MsoNormal">
<span lang="EN-US" style="color: #1a1a1a; font-size: 16.0pt;">This is
unbelievable served with a side of spaghettini tossed with a little sautéed garlic,
grated Parmesan, butter and lemon juice. Roasted cauliflower on the side and
you are set! </span><span style="font-size: 16.0pt;"><o:p></o:p></span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-31695234071474383942016-02-18T16:27:00.000-08:002016-02-19T15:22:59.520-08:00THE DAYS OF WINE AND PROSES<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve figured out the most delicious of ways you could
possibly nourish yourself. It is this...<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First, get a book
club going. But not just any book club! It must be replete with intelligent,
talented and interesting women (or men, though our group has a strict “girls only”
policy). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, invite said group to your home for the meeting, with
the thinly veiled ulterior motive of having everyone contribute appetizers. I’m
telling you, book lovers can cook! There must be some sort of genetic link
between literary and culinary gifts. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally, there is nothing left to do other than indulge in
life’s greatest of pleasures. Life-affirming, spirit-enhancing food; the finest
wines; stimulating discussion; with a splash of book reviews.<o:p></o:p></div>
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Here is my contribution to the evening’s epicurean
offerings.<o:p></o:p></div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">SAUTEED CHARD ON CROSTINI<o:p></o:p></i></b></div>
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<br /></div>
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1 baguette (whole-wheat works nicely with the robust flavour
of chard)<o:p></o:p></div>
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Olive oil<o:p></o:p></div>
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Garlic clove, cut in half<o:p></o:p></div>
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<br /></div>
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½ cup white wine<o:p></o:p></div>
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1 lemon, halved<o:p></o:p></div>
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2 tablespoons salt<o:p></o:p></div>
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2 tablespoons butter<o:p></o:p></div>
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Pinch of red pepper flakes<o:p></o:p></div>
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About 8 cups water<o:p></o:p></div>
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3 bunches of rainbow or red chard (something pretty!)<o:p></o:p></div>
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<br /></div>
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¼ cup olive oil <o:p></o:p></div>
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4 shallots, thinly sliced<o:p></o:p></div>
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2 garlic cloves, minced<o:p></o:p></div>
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1 large lemon<o:p></o:p></div>
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Drizzle of olive oil<o:p></o:p></div>
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Grated Parmesan<o:p></o:p></div>
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Large flake salt for garnish<o:p></o:p></div>
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<br /></div>
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For the crostini:<o:p></o:p></div>
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<br /></div>
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Preheat oven to 400.<o:p></o:p></div>
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<br /></div>
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Cut the baguette into ½’ slices. Toast in the oven for
approximately 8 minutes, or until slightly browned. Drizzle with olive oil. Rub
with cut side of the garlic. Set on oven proof serving plate.<o:p></o:p></div>
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<br /></div>
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For the chard:<o:p></o:p></div>
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<br /></div>
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Stating the obvious here, but make sure the chard is washed
really, really well. Dirt loves to cling stubbornly to the stem!<o:p></o:p></div>
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<br /></div>
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In a large pot place the wine, pepper, salt, butter, pepper
flakes and water. Bring to a boil. Add chard and cook for about 3-4 minutes.
Drain and give the leaves a little shake (it’s fine if they’re still very moist
from the boiling. No need to squeeze out all that flavour!) Now cut off the
thick, tough stems and discard. Then chop the remaining chard.<o:p></o:p></div>
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<br /></div>
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Heat olive oil in a large sauté pan. Over medium-high heat, sauté
the shallots until golden. Add the garlic for about 30 seconds. Now add the
chopped chard with a tiny bit of salt and pepper. Cook until heated through,
about 5 minutes, stirring occasionally.<o:p></o:p></div>
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Now it’s time to top the crostini with chard. Then zest the
lemon evenly over all, squeeze the lemon, drizzle with olive oil, grate Parmesan
atop and sprinkle with salt.<o:p></o:p></div>
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Pop the whole thing in the oven for 3-5 minutes, until
cheese just begins to melt.<o:p></o:p></div>
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<br /></div>
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That’s it! Delectable, easy and healthy! The triple crown of
food.<o:p></o:p></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-23027872210759174512015-04-22T15:30:00.001-07:002015-04-22T15:30:23.369-07:00SPICY SUMMER SQUASH SOUP<div class="separator" style="clear: both; text-align: center;">
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1 tablespoon olive oil<br />
1 tablespoon butter<br />
2 large onions, minced<br />
6 large garlic gloves, minced<br />
1 1/2 lbs yellow summer squash, chopped (or any summer squash, such as zucchini)<br />
2 teaspoons whole cumin seeds, ground in mortar and pestle<br />
1 teaspoon turmeric<br />
2 teaspoons dried thyme<br />
1/2 teaspoon dried ground ginger<br />
1/2 teaspoon cardamom (optional)<br />
1 teaspoon dried pepper flakes<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
3 cups low-sodium chicken broth (more if soup is too thick for your taste)<br />
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TOPPINGS:<br />
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Plain Greek yogurt<br />
Chopped Cucumber<br />
Pea Shoots (or you favourite herb)<br />
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Heat butter and olive oil over medium high heat. Sauté onions with a bit of salt and pepper until slightly browed. Add garlic and salute for about 1-2 minutes. Add the squash and sauté until soft, and staring to colour, about 10-12 minutes. Push vegetables to side of pot to clear a spot in the middle. Toast spices in the middle of pot for about 30 seconds. Add the salt, pepper and chicken broth and bring to a boil. Reduce heat and simmer for about 1/2 hour. Using an immersion blender blend until smooth.<br />
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Serve, topping each bowl with yogurt, cucumbers and sprouts, if desired.<br />
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This is even better if left to cool and reheated after a few hours, or the next day.<br />
Easy, healthy and delicious! My favourite trio.<br />
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<br />Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-29986357474119642402015-04-20T13:10:00.000-07:002015-04-20T13:10:05.008-07:00BRAISED CHICKEN IN WINE AND GARLIC<h2>
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<h4>
8 bone-in chicken thighs<br />Flour<br />Salt & Pepper<br />1 tablespoon butter<br />2 tablespoons olive oil<br />15 - 20 large garlic cloves, peeled and left whole<br />1 cup white wine plus 1 cup dry vermouth (or 2 cups white wine is fine)<br />1/2 cup chicken broth (optional)<br />2 tablespoons Dijon mustard<br />2-3 sprigs fresh thyme, or 2 teaspoons dried thyme<br />1 teaspoon dried lavender (optional)<br />1 28 ounce can tomatoes, drained and cut into large pieces<br />Chopped parsley<br /></h4>
<h4>
Season both sides of chicken aggressively with salt and pepper. Sprinkle both sides with flour. (I use a mini sifter for this.) </h4>
<h4>
<br />Choose a large heavy bottomed pot. Heat butter and olive oil over medium high heat until butter melt and foams. Add chicken and sear until both sides are golden brown. You will need to do this in batches so as not to crowd the chicken. Set chicken aside on a plate.</h4>
<h4>
<br />Add the garlic to the pot and cook until golden brown on all sides. This will take about 8-10 minutes. Watch carefully, as garlic will burn easily.</h4>
<h4>
<br />Add the wine and/or vermouth and bring to a boil to deglaze pot. Add chicken broth. Reduce heat and simmer until slightly reduced, about 5 minutes. Add mustard, thyme, lavender and reserved chicken. Cover the pot and continue simmering until chicken is cooked through, about 40 minutes. Add tomatoes, stir in gently. With lid removed, cook for another 10 minutes. Sprinkle with parsley.<br /></h4>
<h4>
Fantastic served with mashed potatoes and a crusty bread for sopping up the delicious sauce!</h4>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-45312198615630152582015-04-15T18:32:00.000-07:002015-04-15T18:51:09.722-07:00SALMON WITH LENTILS<br />
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<b>Lentils:</b></div>
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1/4 cup olive oil</div>
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2 large yellow onions, chopped</div>
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1 red onion, chopped</div>
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4 large carrots, chopped</div>
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4 garlic cloves, chopped</div>
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1 teaspoon Herb de Provence</div>
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1 can tomato paste</div>
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1 cup brown or green lentils</div>
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2 cups low sodium chicken broth</div>
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2 tablespoons red wine vinegar</div>
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<br /></div>
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<b>Salmon:</b></div>
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Salt</div>
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Pepper</div>
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Dijon</div>
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4 salmon fillets</div>
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<b><br /></b></div>
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<b>Vinaigrette:</b></div>
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2 tablespoons liquid from lentils</div>
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2 tablespoons red wine vinegar</div>
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1 tablespoon olive oil</div>
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1 tablespoons grainy mustard</div>
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1/2 cup chopped fresh dill</div>
</div>
<div>
<div style="text-align: center;">
sprinkling of salt and pepper</div>
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For Lentils:<br />
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Heat olive oil over medium heat. Salute onions and carrots until slightly browned. Sauté garlic and Herb de Provence for about 1 minute. Add tomato paste and stir. Let it brown for another minute or so. Then add the lentils and chicken broth. Bring to a boil, reduce heat and simmer until just tender. about 30-40 minutes. (Try to capture a couple tablespoons of the liquid before it all becomes absorbed.) Stir in 2 tablespoons red wine vinegar.<br />
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For the Salmon:<br />
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Preheat broiler. Set salmon on a baking sheet sprayed with cooking spray. Season salmon with salt and pepper, brush with olive oil. Brush with a bit of dijon mustard. Broil for 8-10 minutes.<br />
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For the Vinaigrette:<br />
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Mix the reserved liquid form the lentils (2 tablespoons), with the red wine vinegar, olive oil, grainy mustard, dill. Whisk thoroughly. Add salt and pepper to taste.<br />
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Place lentils on a large platter and stir in about half the vinaigrette. Arrange salmon atop lentils and drizzle remaining vinaigrette over. Voila!! Delightful. And Oh So Healthy!</div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-8907982241113850122015-03-30T10:24:00.000-07:002015-04-15T18:42:59.459-07:00REUBEN NAAN PIZZA<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; margin-left: 28.3px;">
TASTES LIKE LOVE</div>
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<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; margin-left: 28.3px;">
by Shelley Kary</div>
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<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; margin-left: 28.3px;">
What if gorgeous, full-flavoured Germany married exotic East India? And what if gregarious Italy acted as matchmaker? Well, I can tell you what. I’m the one who would fall in-love. I can tell you this for sure, because it happened to me.</div>
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This is a relationship cooked to last. Just goes to prove, we’re better together!<span class="Apple-tab-span" style="white-space: pre;"> </span></div>
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<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span> (Shown here with sautéed chard mix and potato pancakes) </div>
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REUBEN NAAN PIZZA</div>
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3 Naan bread </div>
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3 scant tablespoons Dijon mustard</div>
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3 cups packed and drained Sauerkraut</div>
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Sliced cooked chicken sausage or your favourite </div>
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Regular yellow mustard</div>
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12 ounces shredded swiss cheese</div>
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Preheat oven to 450</div>
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Spread each naan with one tablespoon Dijon. Spread one cup sauerkraut evenly over each. Then add the sliced sausage and top each piece of sausage with a bit of yellow mustard. Sprinkle cheese over each pizza and bake until bubbly, about 15 minutes.</div>
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Honestly, this was a surprise. A unique burst of flavours with each bite! </div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-46455385099851871312015-03-12T14:31:00.000-07:002015-04-15T18:43:21.035-07:00GRILLED FETA CHEESE SANDWICH<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<i><b><u>MAD for MUSIC & MUNCHIES</u></b></i><br />
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<br />
I watch the Grammys for the same reasons I watch the Super Bowl. I like to eat. And I like to see outrageously talented people behaving outrageously. Happily, I've found a like-minded companion in my niece, Madi. We've committed ourselves to a lifetime of Grammy critiquing, as we chomp our way through the fashion and lip synching extravaganza known as...oh wait, I think that's the Superbowl.<br />
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In any case, alternately praising and mocking the spectacles before us can be quite draining. Madi and I need our sustenance, so from now on we will begin our feasting frenzy with this well-dressed, uptown goodness. Inspired by Martha Rose Schulman, it perfectly sets the stage for the night ahead.<br />
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Trust me, this Grilled Cheese <i>sings</i>.<br />
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<b><i><br /></i></b>
<b><i>GRILLED FETA CHEESE SANDWICH</i></b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; text-align: center;">
with Peppers, Artichokes and Greens</div>
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Makes one sandwich:<br />
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1/4 cup chopped roasted red pepper (jarred is fine)</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
1/4 cup chopped marinated artichoke heart (jarred is fine)</div>
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1/4 cup packed baby spinach, finely chopped</div>
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1/4 cup crumbled feta</div>
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2 slices whole grain bread</div>
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Olive oil</div>
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Mash first four ingredients together. Place feta cheese mixture on one slice of bread and spread evenly. Top with second slice and press sandwich together. Brush both sides of sandwich with olive oil.</div>
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Toast in toaster oven until cheese melts, 3-4 minutes. </div>
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Remove from oven, press down and slice in half.<br />
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Best enjoyed with a music loving sidekick.<br />
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-87095849024592152392015-03-03T11:53:00.000-08:002015-04-15T18:44:15.982-07:00CAULI-POWER!! Cauliflower Parmigiana<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 18px;">
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<b><i></i></b>You absolutely don’t need to like cauliflower to adore this little bit of heaven. Cheesy and gooey and saucy and robust. It’s every bit as wonderful as its more popular cousins; eggplant and chicken parmigiana.</div>
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<b style="-webkit-text-stroke-width: initial;"><i> CAULIFLOWER PARMIGIANA</i></b></div>
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1 medium size cauliflower, cut into florets</div>
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2-3 tablespoons olive oil</div>
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Good sprinkling pepper and salt</div>
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Few tablespoons bread crumbs</div>
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5 cups thick marinara sauce, (you can make your own, or use your favourite store bought. I found an organic roasted garlic tomato sauce that I love!)</div>
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1 cup grated fresh Parmigiano-reggiano </div>
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1/2 pound thinly sliced mozzarella (I used Monterey Jack instead. Good!)</div>
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Preheat oven to 450 degrees.</div>
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On a large baking tray, toss cauliflower with olive oil, pepper and salt. Lay it in a single layer and sprinkle with bread crumbs. Roast until browned but still crisp. About 20-25 minutes. Remove from oven, set aside.</div>
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Reduce oven to 400 degrees.</div>
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Oil a 9x13” baking pan. Spread a thin layer of marinara over bottom of the pan. Sprinkle 1/3 of the parmesan over the sauce. Top with 1/2 of the cauliflower and then 1/2 the mozz. Now layer with 1/2 of the remaining sauce, followed by another 1/3 of the parm, and continue layering, ending with layer of sauce and parmesan.</div>
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Pop in the oven for about 40 minutes, or until gorgeously browned and bubbly!</div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-32991063839826321312015-02-01T13:54:00.000-08:002015-04-15T18:50:44.531-07:00My Tagine: A Love Affair<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 14px; text-align: center;">
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<h2>
<b><i><br /></i></b><b><i> LONG, SLOW AND STEAMY</i></b></h2>
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<br />Tagine: The Ultimate Slow Cooker</h3>
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by Shelley Kary</div>
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<span style="-webkit-text-stroke-width: initial;">It may be middle age, but I find I’ve fallen madly in love with a squat,</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">shiny headed, heavy-bottomed hottie. I can’t stop thinking about all the hours we’ve spent together, each bringing out the best in the other. My new love never rushes me, accommodates my every need, bubbles away enthusiastically at each flavourful whim.</span>Yes, my true love is a pot. And we couldn’t be happier together.</h4>
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<b><i>Tagine Meatballs and Rich Tomato Sauce</i></b></div>
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<span style="-webkit-text-stroke-width: initial; font-size: 12px;">The Meatballs:</span></div>
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<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">1/4 cup dry bread crumbs</span></div>
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14 cup buttermilk</div>
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1 pound ground beef (lean but not extra lean)</div>
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1/2 pound crumbled Italian sausage</div>
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2 eggs, beaten</div>
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1/2 cup grated fresh Parmigiano-reggiano</div>
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6 cloves garlic, minced</div>
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1/4 cup chopped parsley</div>
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2 teaspoons dried oregano</div>
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2 teaspoons salt</div>
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2 teaspoons pepper</div>
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Add bread crumbs to the milk in a large bowl. Let sit for about 15 minutes until bread has absorbed all the milk. Give a bit of stir to ensure there are no dry spots.</div>
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Now add remainder of the ingredients. Combine thoroughly, yet gently. You don’t want to over mix or the meatballs will lose that soft, tender consistency we all love so much. </div>
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Reserve 1/4 cup of the meat mixture for making the sauce. </div>
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Line a large baking sheet with foil and turn the oven to broil. With remainder of the mixture, form golf ball size meatballs. I love using my mini ice cream scoop for this.</div>
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Place on foil lined baking sheet.</div>
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Broil the meatballs on upper rack until well browned, about 6-7 minutes. You only need to brown the top, as they will finish cooking in the sauce.</div>
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Set aside. Can be made ahead and refrigerated at this point.</div>
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<span style="-webkit-text-stroke-width: initial;"> The Sauce:</span></div>
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<span style="-webkit-text-stroke-width: initial;">3 tablespoons olive oil</span></div>
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!/4 cup reserved meatball mixture</div>
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1 large onion, minced</div>
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6 cloves garlic, minced</div>
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2 teaspoons dried oregano</div>
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Pinch red pepper flakes</div>
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1 28 ounce can whole San Marzano tomatoes</div>
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1 28 ounce can pureed tomatoes</div>
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1 can tomato paste</div>
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Sprig of fresh rosemary</div>
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2 teaspoons salt</div>
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2 teaspoons pepper</div>
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Now. In the bottom of your lovely lovely tagine (or Dutch oven if you must), sauté the reserved meat mixture until no pink remains. </div>
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Add onion and sauté until softened, about 8 minutes. Add garlic and sauté for about 1 minute. Add oregano and red pepper flakes, cook for about 30 seconds.</div>
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Next add all remaining sauce ingredients, breaking up the whole tomatoes a bit with you spoon. Put the lid on the tagine or the Dutch oven. Bring to gentle boil. Reduce heat immediately and simmer on low heat for 2-3 hours. If you can, it’s good to give it a couple of stirs throughout the simmering.</div>
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Add the meatballs to the sauce during the last 1/2 hour of simmering. </div>
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Serve atop spaghetti with a shaving of Parmigiano-reggiano and some fresh basil, if desired.</div>
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-77293945162806506202015-01-19T15:39:00.000-08:002015-01-19T15:39:38.145-08:00Better Than Beef Beet Burger<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
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<span style="-webkit-text-stroke-width: initial;"><b><i> Sure “Beets” Beef Burgers </i></b></span><br />
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Indeed indeed, if beets and squash and all manner of root vegetables cram your cellar right now, have I got the recipe for you! These burgers were absolutely exquisite, and will put any old standard beef burger on the back burner. DO TRY!</div>
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Not only are they lovely to behold, but you’ll have the sanctimonious pleasure of knowing they’re insanely healthy. </div>
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3 medium beets, scrubbed (No need to peel! Especially if organic.)</div>
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1/2 small eating pumpkin or butternut squash, or any winter squash you’d like</div>
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2 small white onions</div>
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1 small red onion</div>
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4 garlic cloves</div>
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2 large eggs, hopefully organic and free range</div>
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2 tablespoons</div>
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11/2 cups rolled oats (I believe cooked brown rice or quinoa could be wonderful here)</div>
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1 cup crumbled feta</div>
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1 cup minced fresh dill</div>
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1/2 teaspoon salt</div>
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1/ 2 teaspoon pepper</div>
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First you need to grate the beets, the squash, the onions and the garlic. This would be an absolutely horrid task without the love of a trusty food processor.</div>
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Meanwhile, mix together all remaining ingredients in a large bowl. Add all the grated vegetables and combine well. This product now needs to hang out for a while to let the flavours meld and the mixture set (less likelihood of the burgers falling apart while they cook).</div>
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Toppings:</div>
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Lettuce</div>
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Sliced tomatoes</div>
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Sliced red onion</div>
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Sautéed mushrooms</div>
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Sliced avocado</div>
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Sprouts</div>
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We added some roasted sweet potato fries with a spicy dill mustard on the side. Luscious. </div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-81190881187893514352014-09-05T15:41:00.000-07:002014-09-05T15:41:40.503-07:00AUTUMN AIR WITH A SIDE OF BROILED SALMON<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">What is it about September that makes one want to start anew? Personally, I find it far more motivating than a mere New Year’s resolution. The bright fresh feel of a crisp autumn day, all the little (and big) kiddies getting ready for a brand new grade. BRAND NEW!! Wall Street humming again, after that boring August lull. The Wall Street thing means nothing to me but it makes my hubby truly happy, which due to the natural order of things, makes me truly happy.</span></div>
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<span style="letter-spacing: 0.0px;">Yes, September is indeed refreshing and invigorating. How timely, since it has recently been brought to my attention by those who love me, that I have been trudging through life rather aimlessly and without purpose of late (expressed in the most loving of terms). It didn’t take much soul searching to realize the truth in this assessment. Thus, I have to decided to reignite myself! To release my passions and set them aflame!</span></div>
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<span style="letter-spacing: 0.0px;">This means what? A brand new recipe, of course. BRAND NEW!! With a side of fresh writing and maybe a brand new pair of earrings. Big ones. I had forgotten how much I love those things.</span></div>
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<span style="font-family: Helvetica; font-size: 13px; letter-spacing: 0px;"><b><i>BROILED SALMON WITH A MUSHROOM & PEPPER GLAZE</i></b></span></div>
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<span style="letter-spacing: 0px;">A quick note on salmon. I was happy to come upon a fresh organic salmon at my favourite big box store. And though I felt somewhat virtuous about buying it, knowing all the horror stories of regular farmed salmon, something was nagging at me. It was the colour and soft flabby texture of the fish. Exactly like the usual farmed salmon most of us have experienced. Anyway, after some delving into the issue, it appears organic salmon bears little difference to regular farmed salmon and there are no strict regulations regarding it.</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0px;">So without being too preachy, I would advise a nice wild salmon for this recipe, whichever variety you prefer.</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">Large fillet of salmon</span></div>
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<span style="letter-spacing: 0.0px;">1 large red onion, chopped</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons grated fresh ginger</span></div>
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<span style="letter-spacing: 0.0px;">1/2 yellow pepper, chopped</span></div>
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<span style="letter-spacing: 0.0px;">1/2 large red pepper, chopped</span></div>
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<span style="letter-spacing: 0.0px;">!/2 cup dried porcini mushrooms, reconstituted, rinsed and drained </span></div>
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<span style="letter-spacing: 0.0px;">4 large garlic cloves, minced</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon honey</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup white wine vinegar</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons thai chili sauce</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon hot sauce, your favourite </span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup water</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon of cornstarch, dissolved in 1 teaspoon of water</span></div>
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<span style="letter-spacing: 0.0px;">LIne a large rimmed baking sheet with foil. Set salmon atop. Brush with oil and sprinkle with pepper and salt. Set aside.</span></div>
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<span style="letter-spacing: 0.0px;">Preheat the broiler.</span></div>
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<span style="letter-spacing: 0.0px;">Meanwhile, heat the oil in a large sauté pan over medium-heat. Sauté onions, ginger and peppers until just starting to brown, stirring occasionally.</span></div>
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<span style="letter-spacing: 0.0px;">Add the mushrooms and cook until they begin to brown, about 5 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">Reduce the heat to medium and add garlic. Cook for about 1 minute, being careful not to let it burn.</span></div>
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<span style="letter-spacing: 0.0px;">Add remaining ingredients up to cornstarch. Bring to a simmer.</span></div>
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<span style="letter-spacing: 0.0px;">Add the cornstarch and stir until slightly thickened, about 1 minute.</span></div>
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<span style="letter-spacing: 0.0px;">Remove from heat and set this mixture aside.</span></div>
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<span style="letter-spacing: 0.0px;">Place the salmon under the broiler and broil for about 8 minutes, or until just barely firm to the touch. Remove from the oven, spread the mushroom mixture atop and place under broiler again, for about 1 minute, or until browned and bubbly.</span></div>
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And with this, a new season begins with joy.</div>
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<span style="letter-spacing: 0.0px;">As a somewhat portly child, I recall consuming vast quantities of cheese. This was a regular pleasure; hourly on a slow Saturday. To expedite the process I would put a big chunk of cheddar in a bowl and microwave it. I would then stand at the counter and attack, hovering over the bowl until I’d devoured the entire hot, melty mess.</span><br />
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<span style="letter-spacing: 0.0px;">(This shared reminiscence incites people who profess to love me, namely my own offspring, to gleefully berate me. I guess some memories are best kept to myself.)</span><br />
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<span style="letter-spacing: 0.0px;">Later, as a teenager, I became aghast at my rapidly expanding waistline. After reading one too many weight loss plans, I gave up my beloved dairy in favour of getting into some really cool jeans. This is a time in my history that is painful to recall.</span><br />
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<span style="letter-spacing: 0.0px;">Today, however, I embrace Julia Child’s motto, “Everything in moderation, including moderation”. (Child-isms are a joy to live by.) I find myself returning to the great loves of my youth. In other words, scarfing down pretty much anything originating in a cow’s udder.</span><br />
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<span style="letter-spacing: 0px;">My tastes have evolved into a somewhat more sophisticated palate over the years. (Unless we’re talking leftover pasta with the fridge door open. Or Costco hot dogs. Oh my.) Anyway, I now get my cheese fix in several forms.</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">As in this little beauty which I’ve adapted from culinary superstar, Mollie Katzen.</span><br />
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<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><b><i>ROASTED CAULIFLOWER MAC & CHEESE</i></b></span></div>
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<li><span style="letter-spacing: 0px;">Large head of cauliflower, cut into 1” pieces</span></li>
<li><span style="letter-spacing: 0px;">Olive oil</span></li>
<li><span style="letter-spacing: 0px;">Salt and pepper</span></li>
<li><span style="letter-spacing: 0px;">1 large onion, minced</span></li>
<li><span style="letter-spacing: 0px;">1 cup grated Parmigiano-Reggiano</span><span style="letter-spacing: 0px;"> </span></li>
<li><span style="letter-spacing: 0px;">1/2 container Imperial cheese</span></li>
<li><span style="letter-spacing: 0px;">2 cups grated Monterey Jack, Havarti or a combination</span><span style="letter-spacing: 0px;"> </span></li>
<li><span style="letter-spacing: 0px;">5-6 ounces small shell pasta, such as orecchiette</span></li>
<li><span style="letter-spacing: 0px;">1 teaspoon salt</span></li>
<li><span style="letter-spacing: 0px;">1 teaspoon pepper</span></li>
<li><span style="letter-spacing: 0px;">2 cups milk, 2% or whole, heated</span></li>
<li><span style="letter-spacing: 0px;">1 tablespoon butter</span></li>
<li><span style="letter-spacing: 0px;">4 cloves garlic, minced</span></li>
<li><span style="letter-spacing: 0px;">2 tablespoons flour</span></li>
<li><span style="letter-spacing: 0px;">1/2 cup bread crumbs, spelt is fantastic but any wholegrain is fine</span></li>
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<span style="letter-spacing: 0px;">Preheat the oven to 425 degrees.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0px;">Line a large baking sheet with parchment. Toss the cauliflower with a couple tablespoons of olive oil, salt and pepper. Lay on the baking sheet in a single layer. Sprinkle with the minced onion. Roast for about 1/2 hour or until the cauliflower is beautifully golden, gently stirring once.</span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">Remove the tray from the oven, sprinkle with 1/2 cup parmesan and 1/2 cup Monterey Jack or Havarti evenly over the cauliflower. Return to the oven until cheese is starting to brown slightly, about 15 minutes. Set aside.</span><br />
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<span style="letter-spacing: 0.0px;">Meanwhile, cook the pasta until barely al dente. Toss with a little olive oil. Set aside.</span><br />
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<span style="letter-spacing: 0.0px;">Reduce oven temperature to 350 degrees. </span><br />
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<span style="letter-spacing: 0.0px;">In a medium pot heat a couple tablespoons olive oil and butter together. Once butter has melted, turn the heat to low and add the garlic. Stir for a couple of seconds. Add the flour and whisk until it is incorporated and becomes a paste, cooking for a couple of minutes to remove floury taste.</span><br />
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<span style="letter-spacing: 0.0px;">Gradually add the hot milk, whisking constantly as you go. Add the salt and pepper and continue to stir until it is about as think as melted ice cream. Remove from heat and add all remaining cheeses, stirring until well blended.</span><br />
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<span style="letter-spacing: 0.0px;">Combine with the pasta and the cauliflower, making sure to get any yummy bits stuck to the bottom of the baking tray.</span><br />
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<span style="letter-spacing: 0.0px;">Transfer to a greased 8x8 baking pan. Sprinkle with the bread crumbs. Place on top rack in oven and bake for 15-20 minutes, or until bubbly.</span><br />
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<span style="letter-spacing: 0.0px;">You could actually make the case that this is very healthy!</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-20941213202238551232014-05-14T15:51:00.000-07:002014-05-14T15:51:23.512-07:00Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes<div style="font-family: Helvetica; font-size: 14px; text-align: center;">
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<b><i><span style="font-family: Helvetica;"><span style="font-size: 14px; letter-spacing: 0px;">An absolute stunner of a dish. Though t</span><span style="font-size: 14px;">echnically</span><span style="font-size: 14px; letter-spacing: 0px;"> a side, I could certainly devour it completely and utterly unaccompanied...morning, noon </span></span></i></b><span style="font-family: Helvetica;"><span style="font-size: 14px;"><b><i>and night.</i></b></span></span></div>
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<span style="letter-spacing: 0.0px;"><b><i><br /></i></b></span></div>
<div style="font-family: Helvetica; font-size: 14px; text-align: center;">
<b style="letter-spacing: 0px;"><i>Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes</i></b></div>
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<span style="letter-spacing: 0.0px;"><b><i></i></b></span><br /></div>
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<span style="letter-spacing: 0px;">Olive oil</span></div>
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<span style="letter-spacing: 0.0px;">3 red and/or yellow peppers</span></div>
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<span style="letter-spacing: 0.0px;">1 zucchini</span></div>
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<span style="letter-spacing: 0.0px;">Salt </span></div>
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<span style="letter-spacing: 0.0px;">Pepper</span></div>
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<span style="letter-spacing: 0.0px;"><b><i>Tahini Sauce</i></b></span></div>
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<span style="letter-spacing: 0.0px;">1/3 cup tahini</span></div>
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<span style="letter-spacing: 0.0px;">1 garlic clove, minced</span></div>
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<span style="letter-spacing: 0.0px;">Zest from 1 lemon</span></div>
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<span style="letter-spacing: 0.0px;">Juice from 1 lemon</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;">1/4 teaspoon pepper</span></div>
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<span style="letter-spacing: 0.0px;">Enough water to thin, about 3 tablespoons</span></div>
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<i><b><span style="letter-spacing: 0.0px;"></span>Topping </b></i><br />
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<span style="letter-spacing: 0.0px;">2 tomatoes, diced</span></div>
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<span style="letter-spacing: 0.0px;">Parsley, coarsely chopped</span></div>
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<span style="letter-spacing: 0.0px;">Cut peppers into strips. Cut zucchini into about 1/4" slices. Season with salt and pepper.</span><br />
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<span style="letter-spacing: 0.0px;">Heat olive oil over high heat until shimmering. Add peppers and zucchini in a single layer. If pan is not big enough for this, cook in separate batches. Sear until very dark, almost blackened on each side.</span></div>
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<span style="letter-spacing: 0.0px;">Remove from pan and set on a lovely serving dish.</span></div>
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<span style="letter-spacing: 0.0px;">For the tahini, just throw everything in a food processor until well blended. Add more water or lemon juice until sauce is thin enough to drizzle over peppers.</span></div>
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<span style="letter-spacing: 0.0px;">Drizzle tahini over peppers and top with tomotoes and parsley.</span><br />
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<span style="letter-spacing: 0.0px;">Partake with great joy!!</span></div>
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<span style="letter-spacing: 0px;">Can be served hot or room temperature.</span><span style="letter-spacing: 0.0px;"></span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-24128151391094476242014-05-01T14:48:00.000-07:002014-05-01T14:48:05.588-07:00SAUTEED KALE, PEPPER AND GARLIC DIP<div style="text-align: center;">
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<i>Although this is an appetizer, please don't make too much for dinner. This delight is so darn crazy good, you won't be able to stop feasting on it! And dinner becomes an irrelevant side.</i></div>
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<span style="letter-spacing: 0.0px;"><b><i>SAUTÉED KALE, ROASTED PEPPER AND GARLIC DIP</i></b></span></div>
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<span style="letter-spacing: 0.0px;">4 tablespoons olive oil</span></div>
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<span style="letter-spacing: 0.0px;">2 heads of garlic, cloves separated & peeled, but not minced</span></div>
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<span style="letter-spacing: 0.0px;">Large bunch kale, stalks removed </span></div>
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<span style="letter-spacing: 0.0px;">Salt and pepper</span></div>
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<span style="letter-spacing: 0.0px;">3 whole roasted peppers (red, yellow or combination of), seeds removed)</span></div>
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<div style="font-family: Helvetica; font-size: 12px; margin-left: 27.2px;">
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<span style="letter-spacing: 0.0px;">3 shallots, minced</span></div>
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<span style="letter-spacing: 0.0px;">1/2 tub of herb & garlic cream cheese</span></div>
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<span style="letter-spacing: 0.0px;">1/2 cup sour cream</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup olive oil based mayonnaise</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon Sirachaca or your favourite hot sauce</span></div>
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<span style="letter-spacing: 0.0px;">1tablespoon worcestershire</span></div>
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<span style="letter-spacing: 0.0px;">Zest and juice of one lemon</span></div>
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<span style="letter-spacing: 0.0px;">1 cup crumbled feta</span></div>
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<span style="letter-spacing: 0.0px;">Heat a large skillet and add olive oil and garlic over med-low heat. Slowly cook the garlic cloves until they are a deep golden brown, turning occasionally. This will take about 15-20 minutes. Keep a close eye on them to prevent burning. If they begin to get too brown, too quickly, lower the heat. You want a lovely sumptuous buttery flavour here. It can’t be rushed.</span></div>
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<span style="letter-spacing: 0.0px;">While the garlic cooks, slice the kale into strips. Do the same with the peppers. Set aside.</span></div>
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<span style="letter-spacing: 0.0px;">When the garlic is finished browning remove it from the pan with a slotted spoon to a side plate. </span></div>
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<span style="letter-spacing: 0.0px;">Add the kale to the now garlic infused oil. Turn the heat to medium-high, add the kale and a bit of salt and pepper and sauté until kale is just wilted, about 5-8 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">Add the shallots and cook for another 2 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">Blend garlic, cream cheese, sour cream, mayo, hot sauce, worcestershire and lemon zest and juice in a food processor until well combined. Add the kale, peppers and feta. Pulse gently until chopped but still a bit chunky.</span></div>
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<span style="letter-spacing: 0.0px;">Now place the dip on an oven proof platter and spread evenly. You don’t want it more than about 1” thick. Bake at 450 degrees for 8 minutes, or until browned and bubbly.</span></div>
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<span style="letter-spacing: 0.0px;">I served this with toasted baguette slices. But when we got too full from the bread, but didn’t want to quit feasting, we switched it up to red pepper wedges. Also delicious. </span></div>
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-55704139045376547912014-03-04T11:21:00.000-08:002014-03-04T11:21:58.042-08:00EASY PIZZA WITH A FRESH TWIST<div style="font-family: Helvetica; font-size: 12px;">
<span style="letter-spacing: 0.0px;">Joy on a Saturday night, when all you really want to do is snuggle up by the fire and binge watch The Good Wife. <span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HsV5fDU-TZct6v0SHc_q68o5k_eyayJOrXfBdaLNCxg83GVexjU7Y4stEbXClhpm55dqTO6C4_8onnDwJWV5hBxTPopGSIOeBvr-EMIva8EGNM9GNrOeEomJ_DnOrpXz-DHhJkgg52M/s1600/IMG_0642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HsV5fDU-TZct6v0SHc_q68o5k_eyayJOrXfBdaLNCxg83GVexjU7Y4stEbXClhpm55dqTO6C4_8onnDwJWV5hBxTPopGSIOeBvr-EMIva8EGNM9GNrOeEomJ_DnOrpXz-DHhJkgg52M/s1600/IMG_0642.jpg" height="320" width="241" /></a></div>
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<span style="letter-spacing: 0.0px;"><b><i>EASY PIZZA WITH THE A FRESH TWIST</i></b></span></div>
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<span style="letter-spacing: 0.0px;">I wholegrain store bought pizza crust</span></div>
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<span style="letter-spacing: 0.0px;">1/2 jar sun dried tomato pesto</span></div>
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<span style="letter-spacing: 0.0px;">Good quality organic oven dried tomatoes (store bought or homemade)</span></div>
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<span style="letter-spacing: 0.0px;">Sliced roasted red, orange, or yellow peppers (jarred is fine)</span></div>
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<span style="letter-spacing: 0.0px;">Smoked Salmon</span></div>
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<span style="letter-spacing: 0.0px;">2 cups fresh greens, such as chopped baby spinach or arugula</span></div>
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<span style="letter-spacing: 0.0px;">1/2 cup organic sprouts, such as broccoli, kale or pea shoots</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon olive oil</span></div>
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<span style="letter-spacing: 0.0px;">Juice of 1/2 lemon</span></div>
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<span style="letter-spacing: 0.0px;">Pinch of red pepper flakes</span></div>
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<span style="letter-spacing: 0.0px;">Salt and Pepper to taste</span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 475 degrees</span></div>
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<span style="letter-spacing: 0.0px;">Spread the pesto over the pizza crust. Cover crust with remaining ingredients up to topping.</span></div>
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<span style="letter-spacing: 0.0px;">Bake on bottom rack of oven until crust is browned and cheese is melted, about 8-10 minutes. </span></div>
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<span style="letter-spacing: 0.0px;">Meanwhile, combine topping ingredients. Top the hot pizza with the fresh greens and bite into a little heaven.</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-17400619565679487232014-02-26T09:23:00.000-08:002015-04-15T18:53:35.550-07:00ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">To think I’ve been intimidated by artichokes all these years! Could’t have been easier!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0km8F0Csrjup6R6eA1MqIncvyuXdiJIx3eBga9Xg-8LBCRrMlFkZATjCGLPl6dB2zba63N6pSOv2wEWYss39JXmi0tP1HkkTgTkzcl446TzWd1MUkvtjuFhugi3dumimk8bI56EUPt0/s1600/IMG_1435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0km8F0Csrjup6R6eA1MqIncvyuXdiJIx3eBga9Xg-8LBCRrMlFkZATjCGLPl6dB2zba63N6pSOv2wEWYss39JXmi0tP1HkkTgTkzcl446TzWd1MUkvtjuFhugi3dumimk8bI56EUPt0/s1600/IMG_1435.jpg" height="640" width="476" /></a></div>
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<span style="letter-spacing: 0.0px;"><b><i>ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE</i></b></span></div>
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<span style="letter-spacing: 0.0px;">!/2 cup butter</span></div>
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<span style="letter-spacing: 0.0px;">1 Meyer lemon (or any lemon will do)</span></div>
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<span style="letter-spacing: 0.0px;">Bring all ingredients, up to the artichokes, to a simmer in a large pot.</span></div>
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<span style="letter-spacing: 0.0px;">For the artichoke. Give it a good rinse. Cut off the stem. Then pull off a few of the thickest leaves near the bottom and discard. Cut off about 1 inch from the top and discard. Rub top cut part of artichoke immediately with the lemon, to prevent discolouration.</span></div>
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<span style="letter-spacing: 0.0px;">Now place the artichokes, bottoms up, in the pot with the broth and wine. Let this simmer away for about 30 minutes, or until a knife inserts into the bottom easily. Remove from the broth and set aside. Artichokes are great served hot, cold or room temperature.</span></div>
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<span style="letter-spacing: 0.0px;">Meanwhile, melt 1/2 cup of butter with lemon zest and garlic. Squeeze Meyer lemon juice in the butter.</span></div>
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<span style="letter-spacing: 0.0px;">To eat: pull the leaves off the artichoke, dip in the butter sauce. Then just sort scrape the meat off the leaf off with your front teeth. Have a separate bowl to discard the tough part of the leaf. So much fun!</span></div>
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<span style="letter-spacing: 0.0px;">Important Note: Do NOT eat the the thorny purple section in the centre. This protects the artichoke heart (the best part). Simply scrape away the the thorny purply part and then eat the entire heart, it will be tender and delicious.</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-39503587267335160692014-02-19T13:40:00.000-08:002014-02-19T13:40:06.297-08:00ROASTED BROCCOLI AND KALE SALAD<div class="separator" style="clear: both; text-align: left;">
I realize my most recent post was also a roasted broccoli dish (though vastly different from this recipe in every respect), but the scrumptiousness of roasted broccoli cannot be overstated. That, and the overwhelmingly positive response it received from my husband (who continues to mistakenly believe he'll enjoy the meat portion most), led to this little lovely appearing below. </div>
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<b><i>ROASTED BROCCOLI & KALE SALAD</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-z0mr4U0tBpoAC7Xe-rnb_6cfFExao4fbDmauGFWL1lqwSUwIqIYElYQr3R_As7nNzsGMsMLHNOn9pss7JXVNdbg9Pobz7IrhxjPWuKtXoDBDuh7TlHY3DaG1DPbWNxU0w0RzOa7-tk/s1600/IMG_1412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-z0mr4U0tBpoAC7Xe-rnb_6cfFExao4fbDmauGFWL1lqwSUwIqIYElYQr3R_As7nNzsGMsMLHNOn9pss7JXVNdbg9Pobz7IrhxjPWuKtXoDBDuh7TlHY3DaG1DPbWNxU0w0RzOa7-tk/s1600/IMG_1412.jpg" height="640" width="372" /></a></div>
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1 bunch of broccoli, cut into florets, including stalk</div>
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1 bunch black kale, sliced</div>
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2 garlic cloves, minced</div>
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Pinch of red pepper flakes</div>
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Plenty of olive oil</div>
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Plenty of sea salt and fresh black pepper</div>
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1/2 cup pea shoots</div>
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1/2 cucumber, peeled and diced</div>
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1/2 cup cherry tomatoes, halved</div>
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Zest from one lemon</div>
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Juice from 1 lemon</div>
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1/2 bunch flat-leaf parsley, rough chopped</div>
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1/2 bunch fresh dill, rough chopped</div>
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3 scallions, minced</div>
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Preheat oven to 425 degrees. Toss broccoli, kale, garlic, pepper flakes, olive oil, salt and pepper together. Place on a large baking sheet. Roast just until kale becomes crispy, gently tossing a couple of times. Should take about 20-25 minutes.<br />
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Meanwhile, stir remaining ingredients together .<br />
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Remove broccoli and kale from oven, top with pea shoot mixture.<br />
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That's it!</div>
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-20565503900435877392014-02-11T11:58:00.000-08:002014-02-11T11:58:11.669-08:00Roasted Broccoli & Mashed Sweet Potato Crostini<div style="font-family: Helvetica; font-size: 12px;">
<span style="letter-spacing: 0.0px;">This little lovely is the direct result of being left alone all day with nothing but a new cookbook and a huge appetite. How wonderful to feast away so magnificently before dinner, and yet still end up hungry!</span></div>
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<span style="letter-spacing: 0.0px;">Here is my happy adaptation.</span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><b><i>Roasted Broccoli & Mashed Sweet Potato Crostini</i></b></span></div>
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<span style="letter-spacing: 0.0px;">1 large sweet potato, peeled and cut into 1” chunks</span></div>
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<span style="letter-spacing: 0.0px;">1/2 cup orange juice</span></div>
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<span style="letter-spacing: 0.0px;">1 cup water</span></div>
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<span style="letter-spacing: 0.0px;">1/2 teaspoon chili flakes (or 1/2 habernaro chili, seeded and minced)</span></div>
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<span style="letter-spacing: 0.0px;">1 head broccoli, cut into flowerettes, tender part of stalk peeled and sliced </span></div>
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<span style="letter-spacing: 0.0px;">Zest of one lemon</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup minced cilantro</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons minced chives</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup toasted hazelnuts, rough chopped</span></div>
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<span style="letter-spacing: 0.0px;">Place sweet potato, orange juice, water and chili in a small sauce pan. Add a bit of salt and pepper. Bring to a boil, reduce heat and simmer gently until all the liquid is absorbed and potato is well cooked, about 20-25 minutes. Mash well and set aside.</span></div>
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<span style="letter-spacing: 0.0px;">Meanwhile, preheat oven to 450 degrees. Toss broccoli with olive oil, pepper and salt. Lay in a single layer on a large baking sheet. Roast until broccoli is tender and beginning to char, about 25-30 minutes. Give the broccoli a rough chop. You want some small pieces and some larger, so that it’s still recognizable as a vegetable.</span></div>
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<span style="letter-spacing: 0.0px;">Toss the lemon zest, lemon juice, cilantro, chives and hazelnuts with the chopped broccoli. Set aside.</span></div>
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<span style="letter-spacing: 0.0px;">Brush the bread with some olive oil and place directly on middle oven rack. Toast for 4-5 minutes or until nicely browned.</span></div>
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<span style="letter-spacing: 0.0px;">Now for the good part. Spread the toasts with the sweet potato mash mixture. Pile on the broccoli mixture. Top with a few more chives and cilantro if you’d like. Cut into appetizer size pieces. </span></div>
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<span style="letter-spacing: 0.0px;">It’s CRAZY how delicious this incredibly healthy appetizer is.</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-42683153221935921862014-02-04T10:47:00.000-08:002014-02-04T10:47:00.111-08:00Brie & Blue Cheese Nachos<div style="font-family: Helvetica; font-size: 12px;">
<span style="letter-spacing: 0.0px;">These nachos have me looking forward to next year’s Superbowl already! Or any other sporting event requiring heavy, calorie-laden delights. However, paired with a fruity zinfandel, definitely sophisticated enough for Masterpiece Theatre.<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9NRHOPWWjjjHiobRtSoNGaGtTgZKjFGhuLGzkNxAI-RfYcP54vGKilCd_Utvv8iHzbyPgJt8Vp-szM6Vi2w9swqaVy4oyPiIDUG2T4RDv8bE0uurunp24vEk_Ol7akLdOvCeGn-79_M/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9NRHOPWWjjjHiobRtSoNGaGtTgZKjFGhuLGzkNxAI-RfYcP54vGKilCd_Utvv8iHzbyPgJt8Vp-szM6Vi2w9swqaVy4oyPiIDUG2T4RDv8bE0uurunp24vEk_Ol7akLdOvCeGn-79_M/s1600/IMG_0624.JPG" height="320" width="320" /></a></div>
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<span style="letter-spacing: 0px;">BRIE & BLUE CHEESE NACHOS</span></div>
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<span style="letter-spacing: 0.0px;">10 oz tortilla chips</span></div>
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<span style="letter-spacing: 0.0px;">Olive oil</span></div>
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<span style="letter-spacing: 0.0px;">1 lb button mushrooms, sliced</span></div>
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<span style="letter-spacing: 0.0px;">4 cups baby spinach, chopped</span></div>
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<span style="letter-spacing: 0.0px;">8 oz brie, sliced</span></div>
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<span style="letter-spacing: 0.0px;">2 oz blue cheese, crumbled</span></div>
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<span style="letter-spacing: 0.0px;">1 small red onion, thinly sliced</span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 375 degrees.</span></div>
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<span style="letter-spacing: 0.0px;">Spread the tortilla chips in the bottom of a 9x12 baking dish. </span></div>
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<span style="letter-spacing: 0.0px;">Meanwhile, sauté the mushrooms in a little olive oil. Sprinkle with pepper and salt, cook until nicely browned. </span></div>
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<span style="letter-spacing: 0.0px;">Toss the spinach with a bit of olive oil, salt and pepper. Spread evenly over the tortilla chips. Top spinach with the brie, then mushrooms and blue cheese.</span></div>
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<span style="letter-spacing: 0.0px;">In the same pan as you cooked the mushrooms, sauté the red onions for a couple of minutes, until softened. Then layer on top of entire dish.</span></div>
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<span style="letter-spacing: 0.0px;">Pop in the oven and cook until warm and bubbly, about 20 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">Trust me, you won’t be needing any salsa with this wondrous concoction.</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-20790196004013445412014-01-29T14:57:00.002-08:002014-01-29T14:57:26.698-08:00MEXICAN PORK STEW<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">How perfect is this for Super Bowl? Hearty, heavy, delicious and maintenance free. It just happily cooks away whilst you enjoy the game (or more importantly, the commercials and the half-time show!)<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-size: 12px; letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="letter-spacing: 0.0px;"><b>MEXICAN PORK STEW</b></span></div>
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<span style="letter-spacing: 0.0px;">5 lbs pork shoulder, cut into 2 1/2” cubes</span></div>
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<span style="letter-spacing: 0.0px;">Chili powder</span></div>
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<span style="letter-spacing: 0.0px;">1/2 lb bacon. chopped</span></div>
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<span style="letter-spacing: 0.0px;">1/2 lb chorizo sausage, sliced</span></div>
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<span style="letter-spacing: 0.0px;">2 large onions, minced</span></div>
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<span style="letter-spacing: 0.0px;">2 large carrots, diced</span></div>
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<span style="letter-spacing: 0.0px;">4 poblano or Anaheim peppers, seeded and chopped</span></div>
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<span style="letter-spacing: 0.0px;">12 large garlic cloves, minced</span></div>
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<span style="letter-spacing: 0.0px;">1 cup dried beans (black, pinto, chickpea or combination), rinsed well</span></div>
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<span style="letter-spacing: 0.0px;">2 28 oz cans of whole tomatoes, broken-up a bit with the back of a spoon</span></div>
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<span style="letter-spacing: 0.0px;">4 canned chipotle peppers, chopped </span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons adobo sauce (from canned chipotles)</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup Worcestershire sauce</span></div>
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<span style="letter-spacing: 0.0px;">2 tablespoons malt vinegar (or red vinegar)</span></div>
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<span style="letter-spacing: 0.0px;">3 cups low-sodium chicken broth</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon dried oregano</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon pepper</span></div>
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<span style="letter-spacing: 0.0px;">TOPPINGS:</span></div>
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<span style="letter-spacing: 0.0px;">Cilantro, rough chopped</span></div>
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<span style="letter-spacing: 0.0px;">Scallions, chopped</span></div>
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<span style="letter-spacing: 0.0px;">Grated Cheddar or Monterey Jack, or combination</span></div>
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<span style="letter-spacing: 0.0px;">Sour Cream or Plain Yogurt</span></div>
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<span style="letter-spacing: 0.0px;">Jalapeño slices</span></div>
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<span style="letter-spacing: 0.0px;">Chili Flakes</span></div>
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<span style="letter-spacing: 0.0px;">Fresh tomatoes, diced</span></div>
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<span style="letter-spacing: 0.0px;">Avocado, sliced</span></div>
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<span style="letter-spacing: 0.0px;">Sprinkle pork cubes with salt, pepper and chili powder and toss with olive oil. Let rest for about 1/2 hour.</span></div>
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<span style="letter-spacing: 0.0px;">Preheat oven to 500 degrees. Place pork cubes on 1 or 2 large baking trays, so that they are in a single layer and do not overlap. Roast for about 15 minutes, or until nicely browned.</span></div>
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<span style="letter-spacing: 0.0px;">Heat a large skillet over medium-high heat. Brown the bacon. Remove with a slotted spoon to a paper towel lined plate. Repeat this process with the chorizo, removing the browned slices and placing on the plate with the bacon.</span></div>
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<span style="letter-spacing: 0.0px;">In the remaining bacon fat, sauté the onions and carrots until nicely browned. Add the poblano peppers and cook for another five minutes. Add the garlic for another 2-3 minutes, making sure it doesn’t burn. </span></div>
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<span style="letter-spacing: 0.0px;">In a large slow-cooker place browned pork with it’s juices, bacon, chorizo, browned vegetables and all remaining ingredients. Mix well.</span></div>
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<span style="letter-spacing: 0.0px;">Cook on Low for 8-10 hours, stirring after about 6 hours. If mixture seems too dry, you could add a bit of water or broth.</span></div>
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<span style="letter-spacing: 0.0px;">Serve with bowls of toppings on the side.</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-61043683322334734092014-01-20T10:59:00.001-08:002014-01-20T10:59:44.297-08:00BLUE CHEESE STEAK<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;"> VIRTUES OF HEDONISM</span></div>
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<span style="letter-spacing: 0.0px;">by Shelley Kary</span></div>
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<span style="letter-spacing: 0.0px;">Ah hedonism. That pleasure seeking scamp, swaggering in just as you’ve vowed to live a life of virtuous self-denial. Of <i>course </i>your mind and soul long to live clean and to give back. But an aged ribeye lingers in your mind and the blue cheese left from Christmas isn’t going to eat itself. Not to mention that uncorked Chateauneuf-du-Pape gifted from some generous spirited colleague. The heart and taste buds want what they want. It’s the age old battle of the psyche.</span></div>
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<span style="letter-spacing: 0.0px;">Sure hedonism’s gotten a bad rap through the centuries. It’s not high-minded enough, not compassionate or of service to others. And fully unleashed it can be damaging to our own bodies and spirits. All true. Hard-core samaritans believe it should be abandoned completely in pursuit of higher minded, worthy goals. </span></div>
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<span style="letter-spacing: 0.0px;">And while this viewpoint has its merits, why can’t we have it both ways? Why can’t we be of service to others<i> and </i>get a heck of a kick out of life? Throw in a little decadence now and then. Otherwise, how can we possibly survive the inescapable pummeling that the world will occasionally hand us?</span></div>
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<span style="letter-spacing: 0.0px;">I want to enjoy life<i> and </i>I want others to enjoy life. So I want my life to reflect this simple value regularly, albeit in small ways.</span></div>
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<span style="letter-spacing: 0.0px;">Which is exactly where this steak comes in. (Especially if the beef happens to be raised locally and free to roam a grassy pasture.) You receive pleasure. You give pleasure. </span></div>
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<span style="letter-spacing: 0.0px;">Yin Yang. All of this while providing some vitally important nutrition.</span></div>
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<span style="letter-spacing: 0.0px;">So come on. A little hedonism is good for the soul.</span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span><b><i><u>GRILLED STEAK WITH BLUE CHEESE</u></i></b></span></div>
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<span style="letter-spacing: 0.0px;"> Ribeye Steaks</span></div>
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<span style="letter-spacing: 0.0px;"> Steak Spice</span></div>
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<span style="letter-spacing: 0.0px;"> Chipotle Powder</span></div>
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<span style="letter-spacing: 0.0px;"> Dried Thyme Leaves</span></div>
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<span style="letter-spacing: 0.0px;"> Dash of Sea Salt</span></div>
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<span style="letter-spacing: 0.0px;"> Freshly Ground Pepper</span></div>
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<span style="letter-spacing: 0.0px;"> Olive Oil</span></div>
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<span style="letter-spacing: 0.0px;"> Worcestershire Sauce</span></div>
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<span style="letter-spacing: 0.0px;"> Blue Cheese, crumbled (your favourite type. I used Danish here, but a gorgonzola would be great as well)</span></div>
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<span style="letter-spacing: 0.0px;">Sprinkle both sides of the steaks liberally with steak spice, chipotle powder, and thyme. Add a dash of salt and pepper. Then drizzle olive oil over both sides and rub in with the back of a spoon. Let rest for 30 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">Heat an indoor grill pan to medium high. Once the pan is hot, grill steak for about 5-8 minutes, depending on thickness of the steak.</span></div>
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<span style="letter-spacing: 0.0px;">Flip steak. Immediately drizzle with a few tablespoons of Worcestershire, and top with the crumbled blue cheese. Let the cheese melt while the steaks finish cooking, another 5-8 minutes. (I actually used a meat thermometer this time, because my steaks were quite thick. They came out perfectly)</span></div>
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<span style="letter-spacing: 0.0px;">Allow steaks to rest under loosely draped foil, and then eat up!</span></div>
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Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0tag:blogger.com,1999:blog-8963902733429781069.post-81228203574859779912013-12-13T12:48:00.002-08:002013-12-13T12:48:51.519-08:00ZUCCHINI BOAT PIZZAS<div style="font-family: Helvetica; font-size: 12px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T91VWQJ1rVbQ6V-LAvu2KZRZBN34X_clOEV53BV0KgvfpHL_R6l1IHPKSoeGM5jtrVdzhokyJ93X82q8N8EaYd2Nr7JzMY4lqsNEKubIdIS9FCF7XZxXid6Cyf1D5RRyo_eioHMJTLw/s1600/IMG_0565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T91VWQJ1rVbQ6V-LAvu2KZRZBN34X_clOEV53BV0KgvfpHL_R6l1IHPKSoeGM5jtrVdzhokyJ93X82q8N8EaYd2Nr7JzMY4lqsNEKubIdIS9FCF7XZxXid6Cyf1D5RRyo_eioHMJTLw/s1600/IMG_0565.jpg" height="320" width="239" /></a></div>
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<span style="letter-spacing: 0.0px;">Excellent for quick Christmas appetizers. I was shocked that zucchini could taste this good!<span class="Apple-tab-span" style="white-space: pre;"> </span>And they actually look quite pretty, therefore, a nice touch for your festive table.<span class="Apple-tab-span" style="white-space: pre;"> </span> </span></div>
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<span style="letter-spacing: 0.0px;">3-4 small zucchini, cut in half lengthwise</span></div>
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<span style="letter-spacing: 0.0px;">Sun-dried Tomato Pesto (homemade or your favourite store-bought)</span></div>
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<span style="letter-spacing: 0.0px;">Kalamata olives</span></div>
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<span style="letter-spacing: 0.0px;">Sliced roasted red peppers</span></div>
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<span style="letter-spacing: 0.0px;">Feta Cheese</span></div>
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<span style="letter-spacing: 0.0px;">Heat grill pan to medium high, and preheat oven to 450 degrees.</span></div>
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<span style="letter-spacing: 0.0px;">Scoop out as many of the seeds as you can, turning the zucchini into little “boats”. A pointy spoon works well for this. Or you can use a pairing knife.</span></div>
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<span style="letter-spacing: 0.0px;">Brush cut side of the zucchini lightly with olive oil. Sprinkle with salt and pepper.</span></div>
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<span style="letter-spacing: 0.0px;">If zucchini halves won’t sit flat, cut thin slice off the bottom.</span></div>
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<span style="letter-spacing: 0.0px;">Grill the flat cut inside of zucchini until grill marks form, about 5 minutes. Place on baking sheet, grilled side up.</span></div>
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<span style="letter-spacing: 0.0px;">Spread a layer of pesto on each zucchini. Top with the remaining ingredients.</span></div>
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<span style="letter-spacing: 0.0px;">Roast zucchini boats for about 10 minutes, or until cheese is melty and slightly browned. Cut into bite size pieces, if desired.</span></div>
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<span style="letter-spacing: 0.0px;">This is great hot or at room temperature. Which of course, is a huge bonus when entertaining.</span></div>
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<span style="letter-spacing: 0.0px;">Happily (and healthily I might add) devour!</span></div>
Shelley D Karyhttp://www.blogger.com/profile/06236204894922419289noreply@blogger.com0