tag:blogger.com,1999:blog-333296647450635252024-02-07T20:21:18.365-05:00Holy Cannoli RecipesKristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-33329664745063525.post-36603659595249686192022-07-28T11:00:00.003-04:002022-07-28T11:00:00.180-04:00Curry Pinapple Chicken Fried Rice<p><span class="wprm-recipe-ingredient-amount"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAAAoiWQhUpdsY2U9Pl-AP-V0mGILSqqIN3rLyhe7so3OLmFuZX10cUkH_IkY7R51rFIa4mb46Zx0atKWuKrvFmu9WNl4m1gZvfr29RJX3zVDLVJrMz_cW3D7AQfN35uHfLXWQyXIPZEB0ttbz2WR1gcqRSAkH7Jnwr-vGumufAFpywWIFvGwBx5h/s1236/curryrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1236" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAAAoiWQhUpdsY2U9Pl-AP-V0mGILSqqIN3rLyhe7so3OLmFuZX10cUkH_IkY7R51rFIa4mb46Zx0atKWuKrvFmu9WNl4m1gZvfr29RJX3zVDLVJrMz_cW3D7AQfN35uHfLXWQyXIPZEB0ttbz2WR1gcqRSAkH7Jnwr-vGumufAFpywWIFvGwBx5h/s320/curryrice.jpg" width="320" /></a></div><br /><p></p><p><span class="wprm-recipe-ingredient-amount">Long time no see. It's been a while since I've uploaded a recipe. It's not that I haven't been cooking, because I have. I've just not been paying attention to my measurements, and just kind of winging it in the kitchen. However, I want to share some interesting dishes that I've been making. So without further ado, let's get to it!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM55O0qdUFS3qrRN0_oWkR4LwQCXmu7rPkEEGrC-0IopDjcQELBT8PyZ4v3rC_2yxw0f0-N_y0sqBjA9JaziFwSITsZV4_0wywV5vTEi_9Sfm7X8ZEl_sC1QNOMIADcOtaQcZcdflhpjmThwDhEFsHz4WsYjxrsK17TheZNBYFSlC5jWgwUnaTT4w/s4032/PXL_20220728_085019565.NIGHT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM55O0qdUFS3qrRN0_oWkR4LwQCXmu7rPkEEGrC-0IopDjcQELBT8PyZ4v3rC_2yxw0f0-N_y0sqBjA9JaziFwSITsZV4_0wywV5vTEi_9Sfm7X8ZEl_sC1QNOMIADcOtaQcZcdflhpjmThwDhEFsHz4WsYjxrsK17TheZNBYFSlC5jWgwUnaTT4w/s320/PXL_20220728_085019565.NIGHT.jpg" width="240" /></a></div><br /><span class="wprm-recipe-ingredient-amount">This is a super simple dish to make. While the rice is cooking in the rice cooker, I cooked the rest of the dish. What I really loved about this dish is that, aside for the rice, everything is cooking in one pan. It took about half an hour to make from start to finish. However, don't let the quick cooking time fool you. This fried rice is packed with flavor due to the spices and pineapple. So, if you're in need of a quick and flavorful dish, give this one a try!<br /></span><p></p><p><span class="wprm-recipe-ingredient-amount"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwqCvBJO-RBhJrpsur2-iEmfFQh41deDahz7i_sLbd0XnCK8ErXTjhWPGj2vUd00mkhOnpWb73-GDvSjOiVBeWhDLpnG7pAfaTbdEfIYfKMtsPUz0BS4Xg_AQvvdG8dVuTSBdHeKmmnd8t8R3fR7DbcTYp7lrfGrLKD5HNf3KRx6RWVHoMWtUVCyt/s1236/curry%20rice%20sriracha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1236" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwqCvBJO-RBhJrpsur2-iEmfFQh41deDahz7i_sLbd0XnCK8ErXTjhWPGj2vUd00mkhOnpWb73-GDvSjOiVBeWhDLpnG7pAfaTbdEfIYfKMtsPUz0BS4Xg_AQvvdG8dVuTSBdHeKmmnd8t8R3fR7DbcTYp7lrfGrLKD5HNf3KRx6RWVHoMWtUVCyt/s320/curry%20rice%20sriracha.jpg" width="320" /></a></div><p><span class="wprm-recipe-ingredient-amount"><br /></span><span class="wprm-recipe-ingredient-amount"><br /></span></p><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">lb.</span> <span class="wprm-recipe-ingredient-name">ground chicken/turkey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp.</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">curry powder</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">ground cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">ground ginger</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">20</span> <span class="wprm-recipe-ingredient-unit">oz.</span> <span class="wprm-recipe-ingredient-name">can pineapple</span> chunks <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(packed in juice, not syrup) </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">cooked rice</span> (cook the rice in chicken stock)<br /></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> diced carrots<span class="wprm-recipe-ingredient-name"></span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"></span>1/4 tsp. red pepper flakes (optional)<br /></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"></span> <span class="wprm-recipe-ingredient-name">salt and pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">to taste after cooking</span></li></ul>
<div class="wprm-recipe-instructions-container wprm-recipe-51671-instructions-container wprm-block-text-normal" data-recipe="51671"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"> </h3><div class="wprm-recipe-instruction-group" style="text-align: left;"><ol style="text-align: left;"><li><span style="display: block;"><span style="font-family: inherit;">Place
the carrots in a large skillet with olive oil and cook for about 5 minutes until it starts to get soft. Add the chicken/turkey, spices, and
pineapple juice (reserve the pineapple chunks for later)</span> </span><span style="display: block;"><br /></span></li><li><span style="display: block;">While
the meat cooks, mix the cooked rice, carrots and zucchini in a large
mixing bowl. When the meat is done mix that in along with the pineapple
and serve. Top with sriracha for more spice.<br /></span></li></ol></div></div>Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-4250881741250996722018-12-25T17:27:00.000-05:002018-12-25T17:27:20.421-05:00Christmas Tree Cheesy Spinach Stuffed Breadsticks<br />
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Happy holidays everyone. This year for the holidays I decided to try my hand at making one of those fancy stuffed bread stick Christmas tree appetizers. I'm really glad I gave this recipe a shot because it was not only simple to make, but it was super festive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWWWo2CWQZAJqgVGo8iM792rVEWBAWtbXd_yWdwnvP6VQVFHZ39BLolQ6-JvfcpuUd11kCTBeUPiYqNuu7A5ph-3t6lcGcbiq9wGET5p1q2TR9UNuJsdrnLH21HCHG5sEf-ScHaAMwq0/s1600/breadstickraw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="966" data-original-width="803" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWWWo2CWQZAJqgVGo8iM792rVEWBAWtbXd_yWdwnvP6VQVFHZ39BLolQ6-JvfcpuUd11kCTBeUPiYqNuu7A5ph-3t6lcGcbiq9wGET5p1q2TR9UNuJsdrnLH21HCHG5sEf-ScHaAMwq0/s320/breadstickraw.jpg" width="266" /></a></div>
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The most difficult part was getting the pizza dough to cooperate and not stretch too much while I laid it over the top. Other than that, it was as simple as mixing everything together and baking it. It was a really good, too. It was the perfect appetizer to make while we watched holiday movies.<br />
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<span style="font-size: x-small;">Recipe from <a href="https://www.itsalwaysautumn.com/christmas-tree-spinach-dip-breadsticks.html">It's Always Autumn</a></span><br />
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<br />
<ul>
<li>12 oz. package of frozen spinach, thawed and squeezed dry</li>
<li>6 oz cream cheese</li>
<li>2 garlic cloves, minced</li>
<li>1/2 tsp. onion powder</li>
<li>1/4 tsp. pepper</li>
<li>1/4 tsp. chili powder</li>
<li>1/2 c. parmesan cheese, grated</li>
<li>1 c. colby jack cheese, shredded</li>
<li>1 tube of refrigerated pizza dough</li>
</ul>
<br />
<ol>
<li>Preheat oven to 400* </li>
<li>In a bowl mix together all package of frozen spinach, cream cheese, garlic, onion powder, pepper, chili powder, parmesan, and half of the colby jack cheese.</li>
<li>To shape the tree, cut a triangle out of the center of the pizza dough (from one end to the other). Use the outer triangle pieces to create one large triangle that should match the size of the original triangle you cut out. I put the base of my tree right on parchment paper for baking. You will want to assemble this right on your baking dish.</li>
<li>Place the filling on top of one of the large triangles. Sprinkle the remaining colby cheese on top. Place the second triangle on top. </li>
<li>Slice the branches of the tree, leaving a small section of the middle intact to hold the tree shape. Twist ends to get the spiraled look.</li>
<li>Bake for 22 minutes or until golden brown on top and cooked underneath. Serve warm.</li>
</ol>
<br />
<i>This video shows how to make the tree shape in the dough. </i><br />
<ol>
</ol>
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/q8QsqzggrlQ" width="459"></iframe>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-28012840229069158802018-02-02T10:56:00.000-05:002018-02-02T10:57:11.503-05:00Cheesy Broccoli Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyfUuT6FryrGmQE4w3hThhkBWjpdCQ302MWsTuFhVc4O43LkRZKDF6s-uuB-Oj6TJbYdoJ4Qnq5DVmwRifGaLJkcZEXHWkbqIriLIp1nZi-cW0VeX3-TLHVnLatex-8NHM8Td_ioBJ-E/s1600/broccolidip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyfUuT6FryrGmQE4w3hThhkBWjpdCQ302MWsTuFhVc4O43LkRZKDF6s-uuB-Oj6TJbYdoJ4Qnq5DVmwRifGaLJkcZEXHWkbqIriLIp1nZi-cW0VeX3-TLHVnLatex-8NHM8Td_ioBJ-E/s320/broccolidip.jpg" width="320" /></a></div>
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One of the things I like to do on the weekend is make dip. The weekends are our time to unwind and either play games, watch movies, or catch up on our shows. I tend to get bored with the same stuff, so I'm always trying new recipes that are not only easy to make, but not horribly bad for you. So, when I saw this dip that had broccoli in it, I knew I had to give it a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz1wkwE9V6OTeqcIeWSFNAeF4zltExcpsW-SOey18GPpsTmeDLIXRFPAxU0k7xKBfmyVpM8Li7YfYGGWWtOmtue6KFXBdtUWNOBuXTRb8QiHmwWP_ugajZkfq1zzErEwlqyMJo_je54k/s1600/broccolidip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz1wkwE9V6OTeqcIeWSFNAeF4zltExcpsW-SOey18GPpsTmeDLIXRFPAxU0k7xKBfmyVpM8Li7YfYGGWWtOmtue6KFXBdtUWNOBuXTRb8QiHmwWP_ugajZkfq1zzErEwlqyMJo_je54k/s320/broccolidip1.jpg" width="320" /></a></div>
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While I liked the sound of the original recipe I found online, there were a lot of things that I wanted to change about it. I wanted more broccoli, less fat, and I wasn't going to go out of my way to buy special seasonings that I'd never use again. I'm definitely glad I made the changes because I loved this dish. It was hearty, warm, and delicious. I served it with a loaf of french bread and just used a knife to spread it on. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8Il-DiqJbQGt-JAgL_YyKircsMXfkQ39_eHn5MhFvBPEbmyqzK19c1J9oF2i-Yl7ADNB6tSua1G4iDU17ecb8kw6mqzTDi2spA7_ogliMw5Adf-1QitHehUm4BedGKC9y1hKChgQrXk/s1600/broccolidip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8Il-DiqJbQGt-JAgL_YyKircsMXfkQ39_eHn5MhFvBPEbmyqzK19c1J9oF2i-Yl7ADNB6tSua1G4iDU17ecb8kw6mqzTDi2spA7_ogliMw5Adf-1QitHehUm4BedGKC9y1hKChgQrXk/s320/broccolidip2.jpg" width="320" /></a></div>
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3 cup broccoli florets, chopped small <br />
1 (8 oz) 1/3 less fat cream cheese<br />
1 cup plain fat-free Greek yogurt<br />
1/2 cup fresh grated Parmesan cheese (not the stuff in a container)<br />
1/2 cup Colby jack cheese, shredded<br />
1/4 cup milk <br />
1/2 tsp. onion powder<br />
1/2 tsp. garlic powder<br />
1/8 tsp. oregano<br />
1/8 tsp. thyme<br />
pinch of cayenne<br />
fresh cracked pepper, to taste<br />
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<div class="instructions">
<span itemprop="recipeInstructions"></span><br />
<ol><span itemprop="recipeInstructions">
<li>Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.</li>
<li>In a large bowl, combine cream cheese, 1/4 cup Colby jack
cheese, yogurt, Parmesan, milk, and seasonings. Stir in the broccoli.</li>
<li>Spread broccoli mixture into the prepared baking dish; sprinkle with
remaining Colby jack cheese. Place into oven and bake until
bubbly, about 30 minutes.</li>
<li>Serve immediately.</li>
</span></ol>
<span itemprop="recipeInstructions">
</span></div>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-78657563179502780282018-01-16T12:29:00.001-05:002018-01-16T12:29:46.848-05:00Vegetable Pot Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUxIdhFzulleg_tqnm1w-lATEYRGmBm9TXanyNHd82qnmI68a3JmZ7lrT9w6p9ohavF83Fma_Uw-FlmOpH2ZJm2O26pizk56qfZjMsCBz0Q2CX_A4GDWGt5tWsXWfqtrZwZSFZdu7wPA/s1600/potpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUxIdhFzulleg_tqnm1w-lATEYRGmBm9TXanyNHd82qnmI68a3JmZ7lrT9w6p9ohavF83Fma_Uw-FlmOpH2ZJm2O26pizk56qfZjMsCBz0Q2CX_A4GDWGt5tWsXWfqtrZwZSFZdu7wPA/s320/potpie.jpg" width="320" /></a></div>
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One thing I love about the colder weather is heating the house up with the smell of a delicious casserole. I love pot pie and have tried a few recipes over the years. However, I realized that I've never tried a vegetable only pot pie. Since I already had everything on hand, I decided to give this recipe a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVcrLoRQIhbFfYY0_baDUZ0DZssVXwIBYY1MSWrs7qSZfRqJELBvlaVndvp7uANLDPcpR_dnic5qUPtLlLLML9gJalg9HHM2U9S7uxPPJMuBS9myMJkD8YbE_bY0IKN1MStiM6OdpuT4/s1600/potpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVcrLoRQIhbFfYY0_baDUZ0DZssVXwIBYY1MSWrs7qSZfRqJELBvlaVndvp7uANLDPcpR_dnic5qUPtLlLLML9gJalg9HHM2U9S7uxPPJMuBS9myMJkD8YbE_bY0IKN1MStiM6OdpuT4/s320/potpie2.jpg" width="320" /></a></div>
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Every week I sit down and go through my recipes and my Pinterest board to come up with all the dinners I plan to make for that week. That way I know what I need to get from the grocery story. This was a recipe that I didn't have to buy anything for because I already had everything on hand. I even had some white wine already opened. Well, technically it's a boxed wine... so I always have some white wine "opened". By the way, if you like white wine, I recommend the Black Box Chardonnay. That's what I used for this dish and it's probably my favorite boxed white wine. It's got a light, crisp, and subtle fruity flavor that you'd expect from a white wine but then it ends on a creamy note. So, yeah, that's my wine of choice for this dish but any white wine like chardonnay or sauvignon blanc would work. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRI_8EJONu_15XDSjXHSGJrZXTdvoVwjrFuALBcxIx1WyofgPXT8tSTDAa2zXZ5gTi97Tf4377_5MymP44zFbkuk-HCS6BEvl9x51FAYgBSsxONZLq6aDDP_XsP29bBexwGOTACBIRiW0/s1600/potpie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRI_8EJONu_15XDSjXHSGJrZXTdvoVwjrFuALBcxIx1WyofgPXT8tSTDAa2zXZ5gTi97Tf4377_5MymP44zFbkuk-HCS6BEvl9x51FAYgBSsxONZLq6aDDP_XsP29bBexwGOTACBIRiW0/s320/potpie4.jpg" width="320" /></a></div>
<i>recipe adapted from <a href="https://lifecurrents.dw2.net/moms-vegetarian-pot-pie/">Life Currents</a></i> <br />
<br />
<ul>
<li>3 medium Yukon gold potatoes
</li>
<li>3 tablespoons olive oil
</li>
<li>1 large onion finely chopped
</li>
<li>1 1/2 cup carrots, peeled and sliced ¼-inch thick </li>
<li>2 tablespoons unsalted butter or margarine</li>
<li>½ cup unbleached all-purpose flour
</li>
<li>1 ½ cups milk
</li>
<li>2 cups vegetable broth
</li>
<li>1 ½ teaspoons kosher salt
</li>
<li>½ teaspoon freshly ground black pepper
</li>
<li>1 teaspoon dried thyme
</li>
<li>¼ cup white wine </li>
<li>3/4 cup frozen peas thawed
</li>
<li>1 sheet puff pastry thawed and unfolded
</li>
</ul>
<br />
<br />
<ol>
<li>Preheat the oven to 400° F.
</li>
<li>Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
</li>
<li>Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
</li>
<li>Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
</li>
<li>Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.
</li>
<li>Pour the filling into a 13x9-inch baking dish, and bake in 400° F oven for 18 minutes. Remove the dish from the oven (keeping the oven on and close the door behind you), and place the puff pastry over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pasty to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving.
</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-39771582612460574032017-12-26T16:27:00.001-05:002017-12-26T16:27:40.904-05:00Cranberry Jalapeno Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyPtnsf19CHAYpZcIpfJ7ybn3CMO2wDQjbvdE3o08uViPBpfBM0_Mq4CX6Gi1j52eYPybivG-mCm8qtSRPtqwbGBoKohvBAMMs16vzxQ1uHcmHopKMvndqEdhWAQztU_ph7NlzyQ8CUs/s1600/crandip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyPtnsf19CHAYpZcIpfJ7ybn3CMO2wDQjbvdE3o08uViPBpfBM0_Mq4CX6Gi1j52eYPybivG-mCm8qtSRPtqwbGBoKohvBAMMs16vzxQ1uHcmHopKMvndqEdhWAQztU_ph7NlzyQ8CUs/s320/crandip2.jpg" width="320" /></a></div>
<br />
I'm not a huge peppermint person. However, during the holidays, I LOVE cranberries. The fresh stuff, not the sugary dehydrated craisins you see in stores year round. My go-to is usually <a href="http://holycannolirecipes.blogspot.com/2010/12/upside-down-cranberry-cake.html">Upside Down Cranberry Cake</a> but this year I wanted to do something different. We love eating dip on the weekends and this was a great way to incorporate that with one of my favorite holiday ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg7JwlCGD-u8UuGQxBUeu17Zb8abN8RTZbjzqZo_os0GcrU-bJdEnc-eO0W2Co6rLL2GDRo6rP2ctH4evugf8LIE3CblE_g8JMjLNesL7XSuCAjnhzAhM9ID3-tB3SIen25bhSi0T174/s1600/crandip3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg7JwlCGD-u8UuGQxBUeu17Zb8abN8RTZbjzqZo_os0GcrU-bJdEnc-eO0W2Co6rLL2GDRo6rP2ctH4evugf8LIE3CblE_g8JMjLNesL7XSuCAjnhzAhM9ID3-tB3SIen25bhSi0T174/s320/crandip3.jpg" width="320" /></a></div>
<br />
One thing that I loved about this recipe was how easy it was to throw together. I thought I would have to cook the cranberries, but you don't. Although, you do want to make this the night before since it needs time to allow the flavors to meld together. One thing I do recommend is right before you go to put the cranberry mix on the cream cheese, slice up a little more green onion and mix it in. The green onion loses its vibrant color as it sits overnight and I really wanted a red and green color to the dip when I served it. I served this dip with Triscuits, but sliced bread or even water crackers would work with this. I just always have Triscuits on hand. One thing I changed from the original recipe was I added plain yogurt to the cream cheese. I always add fat-free plain yogurt to my cream cheese when I use it as a dip. It not only adds more volume without altering the taste, but it also adds a creaminess to the cream cheese and makes it smoother and less dense. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ4Z2wY2lPZthLYFjNTo1a42-USY8kLRvFJeRZiVXnM-NrM04nzj3n0UsSYllJ57BZuYOP4w9ng5NOMnDaaZO6hyphenhyphen-Hlh3Wg_QI3aI2Sh97h8t0kP7fp0Bk4tHxJs3uFwFpZAnl9cUO0Q/s1600/crandip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ4Z2wY2lPZthLYFjNTo1a42-USY8kLRvFJeRZiVXnM-NrM04nzj3n0UsSYllJ57BZuYOP4w9ng5NOMnDaaZO6hyphenhyphen-Hlh3Wg_QI3aI2Sh97h8t0kP7fp0Bk4tHxJs3uFwFpZAnl9cUO0Q/s320/crandip.jpg" width="320" /></a></div>
<span style="font-size: x-small;">recipe adapted from <a href="https://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/">Mel's Kitchen Cafe</a></span><br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">12 ounces fresh cranberries</li>
<li class="ingredient" itemprop="ingredients">4-5 green onions, chopped</li>
<li class="ingredient" itemprop="ingredients">1/4 cup chopped fresh cilantro</li>
<li class="ingredient" itemprop="ingredients">1 jalapeno pepper, seeded and finely diced</li>
<li class="ingredient" itemprop="ingredients">1/2 cup sugar </li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon cumin</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons fresh lemon juice (from about 1 large lemon)</li>
<li class="ingredient" itemprop="ingredients">2 (8 ounces) packages cream cheese, softened</li>
<li class="ingredient" itemprop="ingredients">1/2 cup plain yogurt </li>
</ul>
<br />
<ol>
<li>Chop cranberries until it's in small chunks and set aside in a bowl. You can also put the cranberries in a food processor or blender until coarsely
chopped if you don't want to chop by hand. Add the green
onions, cilantro, jalapeno, sugar, cumin, and lemon juice to the cranberries and mix
until the ingredients are well combined. Transfer
the mixture to a covered bowl or tupperware and refrigerate for at least 4 hours (I let mine sit overnight).</li>
<li>When ready to serve, mix the yogurt and cream cheese together (I used my handheld mixture for this) and spread it in an even layer on a
serving plate or 9-inch pie dish. Top with the cranberry-jalapeno
mixture, spreading evenly over the top of the cream cheese.</li>
<li>Refrigerate for up to an hour before serving. Serve with crackers or sliced bread.</li>
</ol>
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-1796403418887185092017-12-01T01:00:00.000-05:002018-02-08T20:55:30.984-05:00Biscuits and Lentil Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3ZV-EawJwbzVgx5CQXKEYR1iO6ELEkqMempQyBN0JcOhqxoxIOraezLzt1Yq1jwWP5SFtb39FMzM3ELV2DNsqMNk9SbhqkjrQ_c6aqxt3xvPj85WHXD2krV05-R3LpetG_MX4yuil04/s1600/ebs2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3ZV-EawJwbzVgx5CQXKEYR1iO6ELEkqMempQyBN0JcOhqxoxIOraezLzt1Yq1jwWP5SFtb39FMzM3ELV2DNsqMNk9SbhqkjrQ_c6aqxt3xvPj85WHXD2krV05-R3LpetG_MX4yuil04/s320/ebs2.jpg" width="320" /></a></div>
One thing that I love and miss about eating meat are biscuits and sausage gravy. That was something that I could eat for every meal of the day and have no regrets. Actually, when the Mister and I were traveling across the country, every hotel we stopped at had biscuits and gravy as one of their complementary breakfast items. I won't lie to you guys, I may or may not have chosen the hotels we stopped at for the night based on their breakfast options.<br />
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So, I was really excited when I saw a recipe for this in my copy of Thug Kitchen, a vegan cookbook. I've tried a few recipes from this book and honestly, they've not been that great. There's always something that doesn't work out or I end up feeling like it needs more or different spices from what the recipe calls for. Basically, the recipes end up being a bit bland. However, that didn't deter me from trying this recipe. Of course, the one thing that did not work for me were the vegan biscuits. They were awful. They were so hard and tough. No amount of gravy made them palatable. I would up throwing them out to the birds to eat. Thankfully, the gravy turned out amazing. So, after we choked down the first round, I went out and bought a tube of buttermilk biscuits to use for the leftovers. Once I made the change, these biscuits and gravy were golden. <br />
<br /><ul>
<li>1 ½ cups of green or brown lentils</li>
<li>5 cups of water</li>
<li>salt</li>
<li>½ yellow onion, diced</li>
<li>1 teaspoon olive oil</li>
<li>1 teaspoon dried thyme</li>
<li>2 cloves of garlic, minced</li>
<li>black pepper</li>
<li>1 tablespoon flour</li>
<li>1 cup of vegetable broth</li>
<li>1 teaspoon soy sauce</li>
<li>1 teaspoon paprika</li>
<li>½ teaspoon red wine vinegar</li>
<li> 1 tube of biscuit dough or one batch of homemade biscuits</li>
</ul>
<br />
<ol>
<li>Bake biscuits according to package. </li>
<li>Bring the lentils, water, and a little bit of salt to a boil in a
small saucepan. Simmer for 40 minutes to cook the lentils until they are
falling apart.</li>
<li>In a small skillet, heat up the olive oil over medium heat and sauté
the onion until it starts to brown (3 minutes), add the thyme, garlic,
and some black pepper and cook for another 30 seconds. Take off the
heat.</li>
<li>When the lentils are cooked, drain the excess water and put the lentils back into the pot.</li>
<li>In a small bowl, mix together the flour and the broth. Add the broth
mix into the lentils along with the onion, soy sauce, paprika, and
vinegar.</li>
<li>Use an immersion blender or a normal blender to blend the gravy to a smooth consistency.</li>
<li>Heat the gravy up again and simmer in the saucepan to thicken, 2-3 minutes.</li>
</ol>
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-85429467180146936342017-11-03T11:19:00.000-04:002017-11-03T14:18:31.027-04:00Pumpkin Curry Macaroni and Cheese<ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI03j-ruWEKWOguSS9zR8cDYYhivEv-xBR8Xm3-Id0zhO-uWvlqi1GQkD1devGdPK1_lDEd0MMo34V72O71g-ljHMc1LZuqVFSZHgUHT_ZzJAgqPJLLZdYRigDVUFuBymfMt1KjKNH9c/s1600/pcmac2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI03j-ruWEKWOguSS9zR8cDYYhivEv-xBR8Xm3-Id0zhO-uWvlqi1GQkD1devGdPK1_lDEd0MMo34V72O71g-ljHMc1LZuqVFSZHgUHT_ZzJAgqPJLLZdYRigDVUFuBymfMt1KjKNH9c/s320/pcmac2.jpg" width="320" /></a></div>
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It's finally FINALLY cooled back down here in SoCal. While everyone back home was talking about rainy days and drinking hot cider, I was over here on the west coast dying from the insane dry heat we were getting. Nothing says fall more than wearing summer dresses and drinking iced coffee. So, needless to say, I was really happy when the temperature started to dip into the 70's and immediately started pulling out my cans of pumpkin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rIdI2ASrROuH6d_5FRcxqOEgJVPZE2KrchSkRcwyrcpKdMzmJkDTiUF7YMdgnHmwOVXINCGpVf6SuCLmtWgnOTla4iejEF-T3lmzgpqBSqNHwOvlTXn5tLRaD1hrckkftU6pvKp3UoA/s1600/pcmac1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rIdI2ASrROuH6d_5FRcxqOEgJVPZE2KrchSkRcwyrcpKdMzmJkDTiUF7YMdgnHmwOVXINCGpVf6SuCLmtWgnOTla4iejEF-T3lmzgpqBSqNHwOvlTXn5tLRaD1hrckkftU6pvKp3UoA/s320/pcmac1.jpg" width="320" /></a></div>
<br />
While most people view the fall as time to break out pumpkin spice things, I always look to the pumpkin itself. I love finding recipes that use pumpkin puree as part of the ingredients in a savory dish. This recipe was one that I was really excited to try because the Mister loved mac and cheese, and I'm a huge fan of curry dishes. So, the fact that it combined the two and incorporated pumpkin into the mix was a complete win.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzFa8Upqgan8_O9xqh5mkUurOFVh48B-CaenDUPvtBNfhgS4UgCaYwfxJkn8t3Yhiyb2HBmvwfxhnQgKMuRvi30FkxmJLryxfEeL-2HNWV56-l23ezz6X6NeLu9tMkXSUeLcXt5vFml0/s1600/pcmac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzFa8Upqgan8_O9xqh5mkUurOFVh48B-CaenDUPvtBNfhgS4UgCaYwfxJkn8t3Yhiyb2HBmvwfxhnQgKMuRvi30FkxmJLryxfEeL-2HNWV56-l23ezz6X6NeLu9tMkXSUeLcXt5vFml0/s320/pcmac.jpg" width="320" /></a></div>
<i>recipe adapted from <a href="https://flavormosaic.com/pumpkin-curry-mac-and-cheese-with-thai-chicken/">Flavor Mosaic</a></i><br />
<br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">2 cups of elbow macaroni</li>
<li class="ingredient" itemprop="ingredients">2 Tablespoons butter or margarine</li>
<li class="ingredient" itemprop="ingredients">3 Tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">salt and pepper to taste</li>
<li class="ingredient" itemprop="ingredients">2 cups Half and Half</li>
<li class="ingredient" itemprop="ingredients">1 ½ teaspoons curry powder</li>
<li class="ingredient" itemprop="ingredients">1 cup pumpkin puree</li>
<li class="ingredient" itemprop="ingredients">2 cups shredded Mozzarella cheese, divided</li>
<li class="ingredient" itemprop="ingredients">½ cup panko bread crumbs</li>
</ul>
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350 degrees F. Cook the pasta to al dente in a large pot following package directions. Drain cooked pasta, then return to pot.</li>
<li class="instruction" itemprop="recipeInstructions">In a large skillet or saucepan, melt butter over medium
heat. Stir in flour, salt, and pepper. Pour in Half and half. Cook and
stir over medium heat until slightly thickened and bubbly. Stir in curry
powder. Stir in pumpkin and 1 cup mozzarella until cheese is melted.
Stir cheese sauce into pasta to coat. Transfer the macaroni and cheese to a2-quart rectangular baking dish that's been sprayed with cooking spray.</li>
<li class="instruction" itemprop="recipeInstructions">Sprinkle the remaining mozzarella over the pasta. Sprinkle the bread crumbs on top of the cheese. Spray with cooking spray.</li>
<li class="instruction" itemprop="recipeInstructions">Bake,
uncovered, for 30 minutes or until bubbly and top is golden. Let stand
10 minutes before serving. </li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-28511591259852733202017-10-18T12:07:00.002-04:002017-10-18T12:24:07.273-04:00Butterbeer <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmbIk2U_61k16GQIncEsEjzoxga6nnphQCTKPFs6NwSCVie1byFn2EcMRMQClMnWQ6THBKp23py8orMcMVs4NbugC8ud8L0N-77eoR51VyO7lP3QdlMCdyfUPoLhbGrAcU0OywrjPmaU/s1600/butterbeer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmbIk2U_61k16GQIncEsEjzoxga6nnphQCTKPFs6NwSCVie1byFn2EcMRMQClMnWQ6THBKp23py8orMcMVs4NbugC8ud8L0N-77eoR51VyO7lP3QdlMCdyfUPoLhbGrAcU0OywrjPmaU/s320/butterbeer1.jpg" width="314" /></a></div>
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Okay, so this isn't the best picture in the world. It's just so hard to get a good picture of a creamy, frothy drink without it looking like a white fluffy mess in a cup. So, even though this doesn't look as cool and colorful as the amusement park's version, it's still delicious. Trust me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkc75P1Jg3IyK2yVLIGzayWsaNFzNy4amqbgoodzRPidGZX8DoW1im2GknzfSwpYXd5mhsLtZte3JHZ3G8hZSA2nk37Gxra1wz1qtM9pXGsjIHnZdsudJoFDdjEK-Q62yQpS8FzYVyQY/s1600/butterbeer2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkc75P1Jg3IyK2yVLIGzayWsaNFzNy4amqbgoodzRPidGZX8DoW1im2GknzfSwpYXd5mhsLtZte3JHZ3G8hZSA2nk37Gxra1wz1qtM9pXGsjIHnZdsudJoFDdjEK-Q62yQpS8FzYVyQY/s320/butterbeer2.jpg" width="320" /></a></div>
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Now, if you've ever read or watched Harry Potter, then you are well aware of
butterbeer. However, it's nothing anyone has ever had a reference to
before because the author made it up. However, she's been quoted saying
that she imagines it to be a "little bit like less sickly butterscotch."
So, with that in mind I scoured the internet looking for a recipe that
would match the description, and crazily enough I only found one recipe
that matched that description. So many places, including The Wizarding World of Harry Potter, make their butterbeer with cream soda. Which to me, would make it far too sweet and not really falling under the author's description of what she envisioned when she wrote the drink into the books. This butterbeer recipe doesn't use sugary soda as the base, it uses seltzer water. It gets the flavor from the homemade toffee sauce you make, the creamy texture from the dash of half and half, and the wonderful foamy top from the dairy reacting to the carbonation in the water. That's it! You can add more or less of the toffee syrup and/or cream to give the drink more sweetness/creaminess based off of your personal preference. You can also make this both hot and cold. I tried both and wound up dumping the warm version. There's just something about a warm fizzy drink that didn't appeal to me. However, I love the cold version. This is actually my second year making butterbeer but it's a tradition I
plan keep. There's just nothing better than sitting down to watch Harry
Potter with a butterbeer in hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37aDEtCtaymhhaTxMQGmRZcZbFXHhEmQrgsrnMj6Bk4rXk4i0UX_f1shARuNT1fnBnDN1fWAqhyphenhyphenP5qnFGQr_4Xi_eLdTvADk7SbwsSdTIrDbWbeY9AXrfsYKzBkJlJ0JBVLMl0PRPLoQ/s1600/butterbeer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="394" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37aDEtCtaymhhaTxMQGmRZcZbFXHhEmQrgsrnMj6Bk4rXk4i0UX_f1shARuNT1fnBnDN1fWAqhyphenhyphenP5qnFGQr_4Xi_eLdTvADk7SbwsSdTIrDbWbeY9AXrfsYKzBkJlJ0JBVLMl0PRPLoQ/s320/butterbeer.jpg" width="280" /></a> </div>
<br />
recipe adapted from <a href="http://figtestkitchen.com/2011/07/butterbeer/">The Fig Test Kitchen</a><br />
<br />
<br />
<br />
<blockquote>
<div style="text-align: left;">
<b>Toffee Syrup</b></div>
<ul>
<li>1 cup dark brown sugar, plus 4 tablespoons </li>
<li>2/3 cup water, plus 1 tablespoon</li>
<li>1 stick butter </li>
<li>1-2 teaspoons vanilla extract</li>
</ul>
</blockquote>
<blockquote>
<div style="text-align: left;">
1. Mix 4 tablespoons brown sugar with 1 tablespoon water and microwave for 30 seconds-1 minute until a syrup is formed.<br />
2. In a medium-small saucepan, combine 1 cup dark brown sugar with
butter and syrup. Heat over medium heat until sugar is dissolved and the
mixture bubbles a bit.<br />
3. Add 2/3 cup water and vanilla extract. Gently boil for about 10 minutes, until mixture begins to thicken and gets syrupy.<br />
4. Remove from heat. This is also awesome on vanilla ice cream, just for the record.</div>
</blockquote>
<br />
<div style="text-align: left;">
<b>Butterbeer</b></div>
<ul>
<li>Toffee syrup </li>
<li>Half and Half </li>
<li>Seltzer water (I used individual cans so it would stay carbonated)</li>
</ul>
<div style="padding-left: 30px; text-align: left;">
<br /></div>
<div style="padding-left: 30px; text-align: left;">
<br /></div>
<div style="padding-left: 30px; text-align: left;">
Hot Variation<i><br />
</i></div>
<ol>
<li>Mix 2-3 tbsp toffee syrup with 6 tbsp half and half and microwave for 1 minute. </li>
<li>Fill rest of mug with seltzer. </li>
</ol>
<div style="padding-left: 60px; text-align: left;">
<br /></div>
<div style="padding-left: 60px; text-align: left;">
<br /></div>
<div style="padding-left: 30px; text-align: left;">
Cold variation</div>
<ul>
<li>
Mix 4 tbsp toffee syrup
with 6 tbsp cool half and half, whisking together with a fork. Pour in
cold seltzer while still whisking with the fork. </li>
</ul>
* If you want a crisp white foam on top, wait to add the toffee until the end. Stir slowly as to not break up the bubbles. <br />
<br />
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-60650000054400976782017-09-29T02:00:00.000-04:002017-09-29T02:00:14.968-04:00Celtic Apple Crisp with Honey Whiskey Whipped Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShrmXtwf-ujK9g1WkGMy-f8qjwkcpw_xGpljLdsxCVqIEzQJMNDL7GnpT3IYMyAA5lp8YS2ZkEIwR4Hr-DKivhyajMT_hxhbZO-guP41_F3_PeA7h9F3a-DD7C13Rj3jy2dyRxHfgkfU/s1600/applcr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShrmXtwf-ujK9g1WkGMy-f8qjwkcpw_xGpljLdsxCVqIEzQJMNDL7GnpT3IYMyAA5lp8YS2ZkEIwR4Hr-DKivhyajMT_hxhbZO-guP41_F3_PeA7h9F3a-DD7C13Rj3jy2dyRxHfgkfU/s320/applcr.jpg" width="320" /></a></div>
<br />
This is a recipe that is perfect for both St. Patrick's day and the fall. Especially with apple picking going on. Honestly, I'm not a huge fan of baking and am always looking for short cuts when it comes to the holidays and having to bake pies. <i>Shocker, I know. </i>While I love cooking, I don't relish spending half my day in the kitchen. So, this recipe is perfect for those like me who want to make a delicious dish or dessert without spending the day slaving away in the kitchen. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiSp9higetDW53FH95dNlmuGOJEp8bhZUIEAodzjYuv3ipFWvW9yCoRVu7_GwqegpOy726QPNtgnnVwQ8NBk-prXN2uyuprBefJTkAfTiC6Tka6iePZ22mXXfTOcX4VRQmlWImNLH4II/s1600/applecr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiSp9higetDW53FH95dNlmuGOJEp8bhZUIEAodzjYuv3ipFWvW9yCoRVu7_GwqegpOy726QPNtgnnVwQ8NBk-prXN2uyuprBefJTkAfTiC6Tka6iePZ22mXXfTOcX4VRQmlWImNLH4II/s320/applecr.jpg" width="320" /></a></div>
<br />
I love this recipe and it will be one I will make at least once a year. It was easy to make, I had just about all the ingredients on hand, and it tasted amazing. While I thought it was perfect, the Mister, who is a fan of whiskey, thought it could use more whiskey. Ha! Me, I'm not a fan of whiskey so the small hint of whiskey in this was just right for me. So, I split the whipped cream up and added a touch more whiskey to his batch. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aejzLYPQiL44B35U6hMGESyL61Pf1aybnvwV8_Ah7IvooyPGcTBHLBQzhckhwEx1i5-hbjWz9LeOVZ8SFr0aF-sStd5qXeERcplYmr0lbiE8rmDMXxetc7ffgmNJeDCHZrJ_osu2XNQ/s1600/applecrumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aejzLYPQiL44B35U6hMGESyL61Pf1aybnvwV8_Ah7IvooyPGcTBHLBQzhckhwEx1i5-hbjWz9LeOVZ8SFr0aF-sStd5qXeERcplYmr0lbiE8rmDMXxetc7ffgmNJeDCHZrJ_osu2XNQ/s320/applecrumble.jpg" width="320" /></a></div>
<i><span style="font-size: small;">recipe adapted from <a href="https://www.homeandplate.com/blog/2016/celtic-apple-crisp-with-honey-whiskey-whipped-cream">Home and Plate</a></span></i><br />
<br />
<br />
<br />
<div class="sqs-block html-block sqs-block-html" data-block-type="2" id="block-yui_3_17_2_7_1456767043235_13183">
<div class="sqs-block-content">
<ul id="yui_3_17_2_7_1456767043235_12645">
<li id="yui_3_17_2_7_1456767043235_12657">4 large honeycrisp apples, peeled and sliced into cubes</li>
<li>1 teaspoon cinnamon</li>
<li id="yui_3_17_2_7_1456767043235_12655">1/2 cup water</li>
<li id="yui_3_17_2_7_1456767043235_12653">2 tablespoons whiskey</li>
<li>3/4 cup brown sugar</li>
<li id="yui_3_17_2_7_1456767043235_12651">3/4 cup flour</li>
<li id="yui_3_17_2_7_1456767043235_12649">3/4 cup old-fashioned oats</li>
<li id="yui_3_17_2_7_1456767043235_12647">1/2 cup butter, melted</li>
<li id="yui_3_17_2_7_1456767043235_12644">1 cup heavy whipping cream</li>
<li>1 tablespoon honey</li>
<li>1 tablespoon whiskey</li>
</ul>
</div>
</div>
<br />
<br />
<ol>
<li>Peel, core and chop the apples into 1-inch cubes. Place
the apples, cinnamon, whiskey and water in a bowl and toss. Then place
the apples into a prepared pie pan. </li>
<li>In a small bowl
combine the sugar, flour, oats and melted butter and mix until crumbly
and well blended. Sprinkle the mixture evenly over the apples.</li>
<li>Place the pan in a preheated 350° oven and bake for 45 minutes until the crust is golden brown. </li>
<li>Whip
the heavy cream on high speed until soft peaks form. Dissolve the honey
in the whiskey stirring to incorporate. Add the honey flavored whiskey
to the whipped cream in the final minutes of whipping. </li>
<li>Once the apple crisp has cooled serve it with the whipped cream.</li>
</ol>
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-4502875029061624692017-09-01T01:00:00.000-04:002018-02-08T20:28:20.090-05:00Hawaiian Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50j_DzInP7cp9Q4LE4XrOjzRgIh9MJk6kRkWhHGYgNfH_gD-GRnGot48uxgb6j1oPKvMvsAhuFD1RUm8UMz-1UdXX_rVZhWVjbbtFTU3oGmyswUGzJO_z4gyI-oIkfBih9ueEEhwicPc/s1600/sj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50j_DzInP7cp9Q4LE4XrOjzRgIh9MJk6kRkWhHGYgNfH_gD-GRnGot48uxgb6j1oPKvMvsAhuFD1RUm8UMz-1UdXX_rVZhWVjbbtFTU3oGmyswUGzJO_z4gyI-oIkfBih9ueEEhwicPc/s320/sj.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
I love sloppy joes. It's one of my childhood favorites that has become a staple in this house as an adult. They are so easy to make, you can customize them with ingredients you like, and you can tweak the sauce to get a completely different tasting dish every time. Plus, they pair really well with tater tots or <a href="http://holycannolirecipes.blogspot.com/2015/06/cauliflower-tots.html">cauliflower tots</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz3BC5lhSVisjP6y2kDeZCHqZRbAuxQllErjUmGeKrPSZF5c_TX5t0Za9qlcUJvu2lO_LbTnRriQ2vmz_b_HDDI38c5BD1drk7qHzbZQNboINPPnvxX8sqpbyuVpV9kA4lKtzlyV7p_c/s1600/sj1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz3BC5lhSVisjP6y2kDeZCHqZRbAuxQllErjUmGeKrPSZF5c_TX5t0Za9qlcUJvu2lO_LbTnRriQ2vmz_b_HDDI38c5BD1drk7qHzbZQNboINPPnvxX8sqpbyuVpV9kA4lKtzlyV7p_c/s320/sj1.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
One of my go-to dishes is my <a href="http://holycannolirecipes.blogspot.com/2010/03/unsloppy-joes.html">unsloppy joes</a>. I've been making them for years and I love them, but I wanted to try something a little different. When I came across these Hawaiian sloppy joes, I knew I had found a winner. I loved the sweetness that the pineapple adds to the sauce. I couldn't find any fresh pineapple at my grocery store so I bought a can of sliced pineapple instead. I will go ahead and say that fresh is definitely better in this but canned works in a pinch. It's not that the canned pineapple was bad but I think the fresh would have not only held up it's shape better but given the dish a more pineapple flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j84lbSSzEJS_YyMEM1RfWMmsnkk8zhGNQsJdPPV3KXMfpvX1-SeCIzRw0nbcgTDzDyqg8aA9eaDFjrnG0VM8d42mR7GXkf6ETdw7i5I_hqJAhN5Xb8OxB2MjGoYbG6djC0_Y4VrHkxA/s1600/sj2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j84lbSSzEJS_YyMEM1RfWMmsnkk8zhGNQsJdPPV3KXMfpvX1-SeCIzRw0nbcgTDzDyqg8aA9eaDFjrnG0VM8d42mR7GXkf6ETdw7i5I_hqJAhN5Xb8OxB2MjGoYbG6djC0_Y4VrHkxA/s320/sj2.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Recipe adapted from <a href="http://www.vodkaandbiscuits.com/2016/07/20/hawaiian-vegan-sloppy-joes/">Vodka & Biscuits</a></span></div>
<br />
<br />
<ul>
<li>olive oil as needed</li>
<li>1 yellow onion, small dice</li>
<li>1 green bell pepper, small dice</li>
<li>2 cloves garlic, minced</li>
<li>1 cup button mushrooms, finely chopped in food processor</li>
<li>1/2 teaspoon salt </li>
<li>1/4 teaspoon black pepper</li>
<li>pinch red pepper flakes</li>
<li>1 cup cooked lentils</li>
<li>1 cup diced pineapple</li>
<li>1/4 cup low sodium soy sauce</li>
<li>1/4 cup light brown sugar</li>
<li>1 tablespoon apple cider vinegar</li>
<li>14 oz. can tomato sauce</li>
<li>1 pack hamburger rolls</li>
</ul>
<br />
<ol class="blog-yumprint-methods" itemprop="recipeInstructions">
<li class="blog-yumprint-method-item">In
a large pot, heat 2 tablespoons olive oil over
medium high heat. Add the onions and peppers and cook until onions are
translucent and peppers are soft, about 4-5 minutes.</li>
<li class="blog-yumprint-method-item">Add the garlic and cook until fragrant, about 45 seconds.</li>
<li class="blog-yumprint-method-item">Add
the mushrooms and continue to cook until mushrooms become soft, another
5-6 minutes. Season with salt, pepper, and red pepper flakes. Cook an
additional minute or two to let the flavors mingle.</li>
<li class="blog-yumprint-method-item">Stir
in the lentils, pineapple, soy sauce, brown sugar. Mix until
incorporated. Add the tomato sauce and vinegar and mix. Reduce the heat
to medium and simmer uncovered for 20 minutes.</li>
<li class="blog-yumprint-method-item">Taste and adjust seasoning as needed. Allow to cool 10 minutes before serving on rolls.</li>
</ol>
<br />
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-69705340539732667872017-08-15T01:03:00.000-04:002017-08-15T01:03:03.890-04:00Soyrizo Mushroom Hand Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVvVVtnyprpACiKtP86WJuUKuBPa-qLs5acU_BTeHxh4IDDD_SP9RhF_r7GKxtvQh8infXAFrhdiiLLMwiHYdK0-TGtWMd4CtsMyejmkuIry2ibD-E_Aa2zh2YhQ0ZNPONwIOVWNO3b4/s1600/empanada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVvVVtnyprpACiKtP86WJuUKuBPa-qLs5acU_BTeHxh4IDDD_SP9RhF_r7GKxtvQh8infXAFrhdiiLLMwiHYdK0-TGtWMd4CtsMyejmkuIry2ibD-E_Aa2zh2YhQ0ZNPONwIOVWNO3b4/s320/empanada.jpg" width="320" /></a></div>
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<br />
I love empanadas. I used to love when my cousin would make them when I'd come over for a visit. I think that was one of the few things I actually cooked as a teenager. Once I got married and moved away, I continued to make them. However, now that I've given up meat, I haven't been able to find a recipe that I like as much as the original one I used to make as a teen... until now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25Sgswd05LdBEeLCckvnw-xv3WUA2Fmadhx-Y-VTbcRsveNnUxq602S2khQcuWVAGShRbNvCLiJNGyCg19Iwx94kAXz2H6HTX9cS3VGyevErTeAgfe7JthAEJbtop4AB7TOkjjIvlm_E/s1600/empanada2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25Sgswd05LdBEeLCckvnw-xv3WUA2Fmadhx-Y-VTbcRsveNnUxq602S2khQcuWVAGShRbNvCLiJNGyCg19Iwx94kAXz2H6HTX9cS3VGyevErTeAgfe7JthAEJbtop4AB7TOkjjIvlm_E/s320/empanada2.jpg" width="320" /></a></div>
<br />
One thing I ate before I had even given up meat was soyrizo. I love chorizo with all of it's flavors and spiciness but I have never been a huge fan of sausage, hot dogs, or any other sort of processed meat that leaves you not wanting to question what it's made out of. Soyrizo has all the same flavors as chorizo without any of the gross, questionable ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyRihRgAViSfKBTWxo4qOerHRIGzgb4AQ-uubWkApV9sOOE3eBBQxr7fB-K-huJPIx4YQmiKyuhuXr6oMjTbEj7Gx_f2oWs_Ua1_Q-r6NkXJaF_My_FT-Ot6-E9A_8IR2H4Qx6zvLkZY/s1600/empanada3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyRihRgAViSfKBTWxo4qOerHRIGzgb4AQ-uubWkApV9sOOE3eBBQxr7fB-K-huJPIx4YQmiKyuhuXr6oMjTbEj7Gx_f2oWs_Ua1_Q-r6NkXJaF_My_FT-Ot6-E9A_8IR2H4Qx6zvLkZY/s320/empanada3.jpg" width="320" /></a></div>
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These hand pies are super easy to make. All the ingredients are readily available at pretty much all super markets and it's really quick to throw together. The only item that I wasn't sure I'd find was the Cotija cheese. For some reason my grocery story put it over by the ricotta cheese. If you can't find Cotija cheese, you can substitute it with either Parmesan or feta cheese. Cotija tasted like a combination of the two, so either of those should work if you can't find it. You can make the filling ahead of time to shave off half the prep time for these or you can make the hand pies ahead of time and store them in your refrigerator on a baking sheet until you are ready to pop them in the oven. I've done both and they turned out great. These are definitely going into my "keep" pile of recipes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9BvQAI5ECNiu4wQcpJO7ENW6DUEVfnG8DDjW2pSJ_rC8K2-J5XOuY2WXZTz1iY4PEjItStSyURjePjTOh16D6tDb8kW308WPNGRoj48OWIcuuCdF-Y37Vwat3v-E_jAF-qldSnvkB6Y/s1600/empanada1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9BvQAI5ECNiu4wQcpJO7ENW6DUEVfnG8DDjW2pSJ_rC8K2-J5XOuY2WXZTz1iY4PEjItStSyURjePjTOh16D6tDb8kW308WPNGRoj48OWIcuuCdF-Y37Vwat3v-E_jAF-qldSnvkB6Y/s320/empanada1.jpg" width="320" /></a></div>
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<br />
<span style="font-size: x-small;">Recipe adapted from <a href="http://comowater.com/2012/08/31/mushroom-chorizo-hand-pies/">Comowater</a></span><br />
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<br /></div>
<ul>
<li>1 package Soyrizo (vegetarian chorizo)</li>
<li>1/4 yellow onion, diced </li>
<li>3 1/2 cups sliced button mushrooms </li>
<li>3 Tbsp. olive oil </li>
<li>salt </li>
<li>pepper </li>
<li>1/2 cup cotija cheese</li>
<li> 4 roll out pie crusts </li>
<li>1 egg, beaten </li>
<li>1 tsp. milk </li>
</ul>
<br />
<ol>
<li>Preheat oven to 375<span class="_Tgc">°</span> F.
</li>
<li>Add 2 tablespoons of olive oil to a saute pan and heat over medium
heat. Cook soyrizo until slightly crunchy (about 7-10 minutes), stirring
occasionally. Set aside and let cool completely.</li>
<li>Add 1 tablespoon of olive oil to the same sauté pan and heat over
medium. Add onions. Saute 2 minutes. Add mushrooms. Saute over medium
until onions and mushrooms are soft; about 5 minutes. Add a small
pinch of salt and a few grinds black pepper.</li>
<li>Mix the cooled soyrizo with the onion/mushroom mixture and let cool completely before beginning hand pie assembly.</li>
<li>Lightly spray cookie sheet with cooking spray. Lightly flour counter.
Roll out pie dough to 1/4 inch thick. Cut out circles of desired size.
Add filling to center of dough circle, leaving a 1/4-1/2 inch border
around the edge of the dough. Wet the edge of the dough slightly with
water. Top with second dough round and seal the hand pies closed.
Lightly beat egg with milk to create an egg wash. Brush the top of
the hand pies with egg wash. Add the hand pies to the cookie sheet. Bake
approx. 15 minutes, or until golden brown. Let cool and enjoy! </li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-8469709558825830282017-07-26T11:51:00.001-04:002017-07-26T11:54:51.150-04:00Shrimp Tacos with Garlic Cilantro Slaw & Spicy Black Beans<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDRvw7awvr6_P4R7ZV9Op5i6VaQ8C6aRB7mOpDNZXuwctPZ-VOTUKnEnUYhWiS1VabP5yAUxKWvasWKVf6LACL1lOI91WmuX1rzoMgFrBpX-qYDO3OYkqOuqt3vnif-L1kiYPbOTW8LY/s1600/shrmptaco1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDRvw7awvr6_P4R7ZV9Op5i6VaQ8C6aRB7mOpDNZXuwctPZ-VOTUKnEnUYhWiS1VabP5yAUxKWvasWKVf6LACL1lOI91WmuX1rzoMgFrBpX-qYDO3OYkqOuqt3vnif-L1kiYPbOTW8LY/s320/shrmptaco1.jpg" width="320" /></a> </div>
<span data-offset-key="caakm-0-0"><span data-text="true">It's still been pretty hot here. The heat just doesn't want to let up. Which means I've been eating a lot of grilled or quick dinners so as to not heat up the whole house. One of the dishes I've recently made were these delicious shrimp tacos. I know they don't look all that great in the photo, but trust me, they were amazing.</span></span> The Mister and I ate kind of ate the whole batch and I used the leftover slaw for breakfast tacos the next morning.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2P2Grf1l6GxkegLftaIwvVq-wglslFmKsAYUEwF7SsIeVB1UH3zvZuQ4QLJsevXTSn5Y0BDZD2xdqYLAk3kHG-sB65GYBNXabvF9Pg-RcaHmz12PqhO_BKVDH8J05CV_E6Iysso_iIg/s1600/shrmptaco.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2P2Grf1l6GxkegLftaIwvVq-wglslFmKsAYUEwF7SsIeVB1UH3zvZuQ4QLJsevXTSn5Y0BDZD2xdqYLAk3kHG-sB65GYBNXabvF9Pg-RcaHmz12PqhO_BKVDH8J05CV_E6Iysso_iIg/s320/shrmptaco.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wanted to show the tacos without the extra sauce and cheese on them</td></tr>
</tbody></table>
<br />
This was a quick and easy dinner to throw together. You can make the slaw and spicy black beans ahead of time and then just cook the shrimp when it's time for dinner. Just be sure to reheat the beans. The original recipe called for shredded cabbage but I went with a bagged coleslaw mix so that I didn't end up with a ton of cabbage leftover in my refrigerator. Plus, I liked the added bonus of the carrots in my taco. Made me feel like I was eating super healthy. If you can't find Cotija cheese (mine looked like a round wheel of cheese) I would substitute it out with feta, but I would really try to find Cotija. I've never had Cotija cheese before but it reminded me of a mix between feta and Parmesan cheese. I have to say, I'm a huge fan of this cheese. I was putting it on everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuFs0AgbuBNQOV8mZT-je4vc6FB_uuiCP2Yiv2_O-iVDaXZUC0b8DKOZdfssiaQ96ZEE9x6V7AND_3M69_Urau0gdWOXsoBW3gGzXW3KumBezHwbdNOqnW1NNXHmdO6fUZuy_5DomZLc/s1600/shrmptaco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuFs0AgbuBNQOV8mZT-je4vc6FB_uuiCP2Yiv2_O-iVDaXZUC0b8DKOZdfssiaQ96ZEE9x6V7AND_3M69_Urau0gdWOXsoBW3gGzXW3KumBezHwbdNOqnW1NNXHmdO6fUZuy_5DomZLc/s320/shrmptaco2.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">recipe adapted from <a href="http://pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw">Pinch of Yum</a></span><br />
<br />
<div class="ERSSectionHead">
For the Garlic Cilantro Lime Sauce</div>
<ul>
<li class="ingredient" itemprop="ingredients">¼ cup oil</li>
<li class="ingredient" itemprop="ingredients">¼ cup water</li>
<li class="ingredient" itemprop="ingredients">½ cup chopped green onions</li>
<li class="ingredient" itemprop="ingredients">½ cup fresh cilantro </li>
<li class="ingredient" itemprop="ingredients">2-3 cloves garlic </li>
<li class="ingredient" itemprop="ingredients">½ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">juice of 2 limes</li>
<li class="ingredient" itemprop="ingredients">½ cup plain fat-free yogurt</li>
</ul>
<div class="ERSSectionHead">
For the Shrimp Tacos</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 lb. shrimp, peeled and deveined, tails removed</li>
<li class="ingredient" itemprop="ingredients">1 tsp chili powder</li>
<li class="ingredient" itemprop="ingredients">1 tsp. cumin powder </li>
<li class="ingredient" itemprop="ingredients">¼ tsp cayenne pepper </li>
<li class="o-Ingredients__a-ListItemText">Kosher salt</li>
<li class="o-Ingredients__a-ListItemText">Freshly ground black pepper</li>
<li class="ingredient" itemprop="ingredients">2-3 cups coleslaw mix</li>
<li class="ingredient" itemprop="ingredients">8 small corn tortillas</li>
<li class="ingredient" itemprop="ingredients">1-2 avocados</li>
<li class="ingredient" itemprop="ingredients">Cotija cheese and additional cilantro for topping</li>
<li class="ingredient" itemprop="ingredients">lime wedges for serving</li>
</ul>
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">Pulse all the
sauce ingredients except the sour cream in a food processor. When
mostly smooth, add the sour cream and pulse until combined. Taste and
adjust as needed. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">Heat
a drizzle of oil a large skillet over medium high heat. Pat the shrimp
dry with paper towels and sprinkle with the spices, and a little salt and pepper. Add the shrimp to
the hot pan and saute for 5-8 minutes, flipping occasionally, until the
shrimp are cooked through.</li>
<li class="instruction" itemprop="recipeInstructions">Toss
some of the sauce (not all) with the cabbage until it the cabbage is
coated to your liking. It should resemble a coleslaw - you want it to be
enough sauce so the cabbage is weighed down a little bit. Use leftover
sauce on top of the tacos or in other recipes.</li>
<li class="instruction" itemprop="recipeInstructions">To
serve tacos, smash a spoonful of avocado on the tortillas, top with a
few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese,
cilantro, and lime wedges.</li>
</ol>
<br />
For the Spicy Black Beans<br />
<span style="font-size: x-small;">recipe adapted from <a href="http://www.cookingchanneltv.com/recipes/tyler-florence/spicy-black-beans-and-yellow-rice-2012135">Tyler Florence</a></span><br />
<ul>
<li class="o-Ingredients__a-ListItemText">2 cups (about 1 pound) dried black beans, picked over, soaked overnight</li>
<li class="o-Ingredients__a-ListItemText">3 tablespoons extra-virgin olive oil</li>
<li class="o-Ingredients__a-ListItemText">1/2 medium onion, diced</li>
<li class="o-Ingredients__a-ListItemText">1 jalapeno pepper, chopped</li>
<li class="o-Ingredients__a-ListItemText">2 cloves garlic, chopped</li>
<li class="o-Ingredients__a-ListItemText">1 bay leaf</li>
<li class="o-Ingredients__a-ListItemText">Kosher salt</li>
<li class="o-Ingredients__a-ListItemText">Freshly ground black pepper</li>
</ul>
<br />
<ol>
<li>
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
</li>
<li>
In the same pot, heat the olive oil. Add the onion,
jalapeno pepper, garlic, and bay leaf and cook until the vegetables
begin to soften, about 5 minutes. Add the beans and cover with water by
about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1
to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and
discard. Taste the beans and season with salt and pepper.
</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-75651191233886230972017-06-19T12:35:00.001-04:002017-06-19T12:35:53.859-04:00Slow-Cooker Black Bean Quinoa Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLETG0igEg3LEd4JgNg1RDhyphenhyphenIiXYKb6-32amSK8_47ObdPgJ47sVLL7jUeqoLTFzrC-n0neuI4L2dEsi_-9z4Jy8lf47JUhvqcIkxaB07kE3d9kRGH6tRNuzGfIiucMMmN9xXjO9qux8/s1600/peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLETG0igEg3LEd4JgNg1RDhyphenhyphenIiXYKb6-32amSK8_47ObdPgJ47sVLL7jUeqoLTFzrC-n0neuI4L2dEsi_-9z4Jy8lf47JUhvqcIkxaB07kE3d9kRGH6tRNuzGfIiucMMmN9xXjO9qux8/s320/peppers.jpg" width="320" /></a></div>
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I don't know about you but when it gets hot here, the last thing I want to do is spend time in the kitchen. Especially when we're going through a heatwave and I don't have air conditioning to cool down the house. When it comes to moments like these I usually do one of two things, cook on the grill or cook with my slow-cooker. Now I know what you're thinking, running a slow-cooker heats up the house, too. You would be correct. However, I put the slow-cooker in our garage or out on the back patio where it won't heat up the house. It's a little abnormal but I end up with a delicious home-cooked meal that's full of flavor and I didn't have to heat up my whole house to make it. ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IbZRaY-sev9qr-a_FnAoCFEVsZ-7xxm9ERQ8ShsmqrHCi-grtoO1wo3ONswpA-kckwhy6bmE92thyzaqt0jS0P-vuNTtDZs-oG0HNXbP4q2KN4X7k9XPEHb5hs9fbuGqFBW9NFFOCv0/s1600/peppers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IbZRaY-sev9qr-a_FnAoCFEVsZ-7xxm9ERQ8ShsmqrHCi-grtoO1wo3ONswpA-kckwhy6bmE92thyzaqt0jS0P-vuNTtDZs-oG0HNXbP4q2KN4X7k9XPEHb5hs9fbuGqFBW9NFFOCv0/s320/peppers1.jpg" width="320" /></a></div>
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<br />
I'm a big fan of stuffed peppers. There's so many different ways you can make them. I've had the traditional version, enchilada version, and even a lasagna version. All were very delicious and filling. However, one thing they all had in common was that I would boil the peppers before assembling them and then bake them in the over to finish them off. Neither of which is happening when it's in the 90's. This recipe requires neither of those things since it's all made in the slow-cooker. However, because I had to make the quinoa, I wound up making it the night before after it had cooled off some, and stored it in the refrigerator until the next morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGaIRZ20Sqa8KenCOos_R7EtBHBsTS1koc0Lh3lOs7YRxs6pBkjYpX5WHXYHT3S3F38Q6UsvlPvsR9VZES7mMYDn1oE282YxNZUExRi4Mkh8e42IxEwppBVT0cUmuiR5ISM19lyu-d-M/s1600/peppers2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGaIRZ20Sqa8KenCOos_R7EtBHBsTS1koc0Lh3lOs7YRxs6pBkjYpX5WHXYHT3S3F38Q6UsvlPvsR9VZES7mMYDn1oE282YxNZUExRi4Mkh8e42IxEwppBVT0cUmuiR5ISM19lyu-d-M/s320/peppers2.jpg" width="320" /></a></div>
<span style="font-size: x-small;">recipe adapted from <a href="http://pinchofyum.com/quinoa-black-bean-crockpot-stuffed-peppers">Pinch of Yum</a></span><br />
<br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">6 bell peppers</li>
<li class="ingredient" itemprop="ingredients">1 cup uncooked quinoa, rinsed</li>
<li class="ingredient" itemprop="ingredients">2 (14 ounce) can black beans, rinsed and drained</li>
<li class="ingredient" itemprop="ingredients">1½ cups red enchilada sauce</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon cumin</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon chili powder</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon onion powder</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon garlic salt</li>
<li class="ingredient" itemprop="ingredients">1½ cups shredded cheddar, colby jack, or pepper jack cheese</li>
<li class="ingredient" itemprop="ingredients">cilantro, guacamole, salsa, avocado, sour cream, for toppings </li>
</ul>
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">Cut the tops off of the peppers and scrape out the ribs and seeds.</li>
<li class="instruction" itemprop="recipeInstructions">In
a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1
cup of the cheese. Fill each pepper with the quinoa mixture.</li>
<li class="instruction" itemprop="recipeInstructions">Pour
½ cup water into the bottom of a <span style="font-size: small;">slow-cooker</span>. Place the peppers in the <span style="font-size: small;">slow-cooker</span> so they're sitting in the water. Cover and cook on low for 6
hours or high for 3 hours. Remove lid, distribute remaining cheese over
the tops of the peppers, and cover again for a few minutes to melt the
cheese.</li>
<li class="instruction" itemprop="recipeInstructions">Top the stuffed pepper with your choosing. </li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-44772790285843112152017-06-01T11:12:00.002-04:002017-06-01T11:12:52.750-04:00Slow-cooker S'mores Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NM-tuuxzw79cS5cE80TblrVR_76pPdzQAsLhIloIdqa9QuiVzjsAz_CV8ZHAcoc5YVfNxT4vHTAycvRkrwYJNfxbdPY-q_iGsZSno-6IOdeQEbBggUUXe92aARXGBvmi-r8nwMi-kNM/s1600/smores1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NM-tuuxzw79cS5cE80TblrVR_76pPdzQAsLhIloIdqa9QuiVzjsAz_CV8ZHAcoc5YVfNxT4vHTAycvRkrwYJNfxbdPY-q_iGsZSno-6IOdeQEbBggUUXe92aARXGBvmi-r8nwMi-kNM/s320/smores1.jpg" width="320" /></a></div>
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You may not know this about me but I love all things S'mores. ALL things. I have tried various versions of S'mores, I've made them in a microwave, in the over, on the stove, and of course over the fire. I've have S'mores cheesecake, cupcakes, cookies, pastries, Pop-Tarts, you name it. I even have a mini S'mores Christmas tree with mini S'mores snowmen ornaments. Trust me, I'm a fanatic about S'mores and this is definitely a MUST if you are anything like me. ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqtoqjGUnXSCviyd6cyhtdqWhfb4zz1UZ20nEYE0Vnv3JwctKa0G5udu9d4yPvWELvyZFWmyHUA4R2ui2Ga4VNbNuSJqIkOMtPkT2SX-du74JvdVkGM2LNkfm-jTDrdaJ6YZhlkh1O4Q/s1600/smores2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqtoqjGUnXSCviyd6cyhtdqWhfb4zz1UZ20nEYE0Vnv3JwctKa0G5udu9d4yPvWELvyZFWmyHUA4R2ui2Ga4VNbNuSJqIkOMtPkT2SX-du74JvdVkGM2LNkfm-jTDrdaJ6YZhlkh1O4Q/s320/smores2.jpg" width="320" /></a></div>
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One thing I LOVE about this recipe is how easy it is to put together. There's not a whole heck of a lot of work that you put into this but even if there was, I feel like it would be worth it. This is kind of like a S'mores lava cake mashup. You get all the flavors of S'mores but with this gooey, fudgy center. Mmm! Now one thing I did change in the recipe, and I do it all the time when a cake calls for oil, is I swapped out equal parts natural apple sauce for the oil. Trust me, this is an amazing cake that you don't have to fuss over. I even had leftovers, and after a quick zap in the microwave they were just as good as they were the night I made it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoTpM-F8P6gEPxpoTc2ike7syap6I7q_PwQEkxxOgusODM3CHlHTO2acWC0-AZgfrfTycCGn2fLG_-WkUtw4cXZCkdlvrMtU2Um-KZxwO4bQD0KR1PzYJPRpBaToHPscPSu78VWIMVXg/s1600/smores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoTpM-F8P6gEPxpoTc2ike7syap6I7q_PwQEkxxOgusODM3CHlHTO2acWC0-AZgfrfTycCGn2fLG_-WkUtw4cXZCkdlvrMtU2Um-KZxwO4bQD0KR1PzYJPRpBaToHPscPSu78VWIMVXg/s320/smores.jpg" width="320" /></a></div>
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adapted from <a href="http://www.asavoryfeast.com/slow-cooker-smores-cake/">A Savory Feast</a><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 1/2 cups graham cracker crumbs
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">6 tbsp butter, melted
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 (15.25 oz) box chocolate cake mix
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">Water, egg and oil as directed on cake mix box
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 (12 oz) bag chocolate chips
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 1/2 cups mini marshmallows</li>
</ul>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Grease a slow cooker.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">In a medium bowl, combine the graham cracker crumbs, and butter. Mix until well blended.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Press the graham cracker crust down evenly in the bottom of the slow cooker.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Mix the cake mix according to the directions on the box. Add 1/2 of the chocolate chips.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Pour the cake mixture into the slow cooker.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Cook on high for 2 to 2 1/2 hours or until a toothpick inserted into the center comes out clean.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Top with marshmallows and the remaining chocolate chips. Let melt before serving.
</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-5674432079451779122017-04-02T12:28:00.000-04:002017-04-02T12:28:10.366-04:00Baked Lentil Ziti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI6l6LuIjtk52Jp8hLGqBrADkpsImTZrMFR5oTBpQiqf2TMT8IeMGQjKNroc6LbpcGaAUlcB0co3PeuuWF8pgM4HNMyZfFqLMEL8IUVXQbQ4FmNUs33e6n35yWA3WHIXS-X2rXQC8xHs/s1600/ziti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI6l6LuIjtk52Jp8hLGqBrADkpsImTZrMFR5oTBpQiqf2TMT8IeMGQjKNroc6LbpcGaAUlcB0co3PeuuWF8pgM4HNMyZfFqLMEL8IUVXQbQ4FmNUs33e6n35yWA3WHIXS-X2rXQC8xHs/s320/ziti.jpg" width="320" /></a></div>
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I'm always on the look-out for recipes that take a well-loved dish with meat, and turn it into a meatless version. I'm also a huge lover of beans. Even when meat-free dishes don't call for beans, I'm usually adding them in anyways. So I was really excited when I saw this recipe that took one of my favorite family dishes, baked ziti, and not only omitted the ground meat, but also added in lentils. It's been a very long time since I've had baked ziti but that's all about to change with this recipe. I thought it was delicious and I will definitely be holding onto this recipe for later.<br />
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This is a super easy dish to make. <i>I feel like I say that all the time but I am a lover of easy recipes. </i>You can cook the lentils and pasta ahead of time and set them in the refrigerator until you're ready to make the dish. You could even make the whole thing, put it in the casserole dish and store it in the refrigerator until you are ready to eat, and then just pop it into the oven. Either way, it's as easy as cooking pasta and lentils, mixing everything together in the casserole dish, and baking it until it's bubbly. I loved the taste of this and definitely used a little bit more sauce than the recipe called for but that's because I don't like dry pasta.<br />
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There are a couple things I want to point out that I did differently from the recipe. I used gluten-free pasta. I've tried using gluten-free pastas in the past for various dishes and have found that they don't always hold up, especially when it's a one-pot recipe where the pasta cooks in the liquid with everything else. However, the pasta worked great in this dish, but I did under-cook it by about 2 minutes, so it still had some bite to it before I added it into the casserole dish to bake. So, if you plan to use gluten-free pasta just be sure to under-cook it a bit so that it holds it's shape and doesn't turn to mush while the casserole bakes. I also didn't put the cheese on the casserole for the initial baking process. Mainly because the casserole came right up to the top and if I put foil on it, the cheese would have stuck... and I didn't feel like rummaging around my cabinet looking for toothpicks. So, I put the foil on the casserole without the cheese for the first half of baking and then when it was time to crank the heat and remove the foil, I put the cheese on and baked it until it was bubbly. Like I said before, I really enjoyed this dish and it will be a winter staple in our house from here on out.<br />
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<span style="font-size: x-small;">recipe adapted from <a href="http://cookieandkate.com/2017/lentil-baked-ziti-recipe/">Cookie and Kate</a></span><br />
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<div class="ERSSectionHead">
Lentils:</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients">1 onion, chopped</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">2 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients">1¼ cups regular brown lentils, picked over for debris and rinsed</li>
<li class="ingredient" itemprop="ingredients">3 cups water</li>
</ul>
<div class="ERSSectionHead">
Pasta and everything else</div>
<ul>
<li class="ingredient" itemprop="ingredients">12 ounces ziti, rigatoni or penne pasta</li>
<li class="ingredient" itemprop="ingredients">2 cups grated part-skim mozzarella cheese</li>
<li class="ingredient" itemprop="ingredients">Salt and freshly ground black pepper, to taste</li>
<li class="ingredient" itemprop="ingredients">Pinch of red pepper flakes (omit if sensitive to spice)</li>
<li class="ingredient" itemprop="ingredients">24 ounces spaghetti sauce</li>
<li class="ingredient" itemprop="ingredients">1 cup cottage or ricotta cheese</li>
</ul>
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">To cook the
lentils: In a large saucepan over medium heat, warm the olive oil until
shimmering. Add the onion and salt. Cook, stirring occasionally, until
the onion is turning translucent, about 4 to 5 minutes. Add the garlic
and cook until fragrant, about 30 seconds. Add the lentils and water,
and stir to combine.</li>
<li class="instruction" itemprop="recipeInstructions">Raise
the heat to high and bring the mixture to a simmer, then reduce heat to
medium-low and gently simmer until the lentils are tender and cooked
through, about 30 to 40 minutes. Drain the mixture well in a fine-mesh
sieve and return the lentils to their pot. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">Meanwhile,
preheat the oven to 350 degrees Fahrenheit and bring a large pot of
water to boil. Cook the pasta just until al dente, according to
package directions. Drain and return the pasta to the pot. (if using gluten-free pasta under-cook the pasta. It will continue to cook in the oven)</li>
<li class="instruction" itemprop="recipeInstructions">Add
the lentils to the pasta. Add ½ cup of the cheese, reserving the rest
for later. Season to taste with salt,
freshly ground black pepper, and red pepper flakes (if using).</li>
<li class="instruction" itemprop="recipeInstructions">Pour
1 cup of the marinara sauce into a 13x9-inch baking dish. Spread the
sauce around with a spatula so the base of the baker is evenly coated.
Pour the lentil and pasta mixture into the baker and spread it so it’s
evenly distributed. Using a spoon, dollop cottage or ricotta cheese in big
spoonfuls over the pasta, then just lightly swirl the mixture a bit so
the cottage cheese is still concentrated in those areas.</li>
<li class="instruction" itemprop="recipeInstructions">Drizzle
the rest of the sauce evenly over the dish (adding extra sauce if you’d
like) and gently spread it over the pasta. Sprinkle the remaining
mozzarella evenly over the dish. Cover the baker tightly with aluminum
foil—don’t let it touch the cheese—or stick a few wooden toothpicks down
the center and place a generously sized piece of parchment paper,
folded in the middle to make a “tent” over the baker.</li>
<li class="instruction" itemprop="recipeInstructions">Bake
for 30 minutes, then remove the covering, increase the heat to 450, and
continue baking until the cheese on top is golden and spotty, 3 to 9
more minutes. Remove from the oven and let it cool for 10
minutes before serving.</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-53116711161299480612017-03-01T15:22:00.000-05:002018-02-08T20:29:12.842-05:00Three Bean Slow Cooker Chili <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim00ICtdIQW8GKL7VBM3vdwDRevyg18lThXvzg2Ja6zfOb_A7U5UTVk2jogUtLhCvcELHNWF8Rg83wSvVuN5-t_S6BjerJYpZ9TM0rrIh6UOaMQp92cVTWeDeq3AmrIOEnoizqaChzkic/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim00ICtdIQW8GKL7VBM3vdwDRevyg18lThXvzg2Ja6zfOb_A7U5UTVk2jogUtLhCvcELHNWF8Rg83wSvVuN5-t_S6BjerJYpZ9TM0rrIh6UOaMQp92cVTWeDeq3AmrIOEnoizqaChzkic/s320/chili.jpg" width="320" /></a></div>
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We've been experiencing a very wet and cold winter here in SoCal. So, I've been breaking out all my favorite winter recipes lately. One thing I love to make on a cold miserable day is chili. I don't know why those two things go together but they do. It's kind of like being sick and having soup. However, chili takes a lot of time to make, and depending on the style of chili you make, it can also be time consuming to prep. If you haven't noticed by now, I'm a lazy cook. I don't like to spend a ton of time in the kitchen slaving away. Which is why this slow cooker chili is my favorite. It's bursting with flavor, takes minimal time to prep, and the slow cooker does all the cooking for you.<br />
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I usually always make my chili in the slow cooker just because chili needs to simmer low and slow for some hours in order to really develop flavor. I don't know about you, but I don't hours to spend stirring a pot of chili making sure it doesn't burn or bubble over. I can put it all in the slow cooker and go to work, run errands, clean the house, read a book, binge watch my favorite shows and not have to worry about dinner. I love it! I used to soak and cook my beans before putting them in the slow cooker but I've recently discovered that you don't have to do that. You just have to rinse the beans to clean them, and then you just pour them in the slow cooker with your ingredients and extra broth to cook them. Making chili has never been easier than this. Now, I don't eat meat so this is for a vegetarian three bean chili. However, if you would like meat, I would brown a pound of ground beef and add it to the rest of the ingredients already listed.<br />
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<ul>
<li>1 large carrot (about 2 cups), peeled and grated</li>
<li>1 large zucchini (about 1 cup), grated</li>
<li>1 bell pepper, chopped</li>
<li>1 (14 oz) can diced tomatoes</li>
<li>2 c. dried kidney beans</li>
<li>1 c. dried black beans</li>
<li>1/2 c. dried garbanzo beans</li>
<li>1.5 c. frozen corn</li>
<li>2 Tbsp. hot sauce</li>
<li>1 packet low-sodium chili seasoning mix</li>
<li>7 c. vegetable broth</li>
</ul>
<br />
<ol>
<li>Rinse beans and make sure there are no rocks or debris mixed in.</li>
<li>Add all the ingredients into your slow cooker and cook on high for at least 8
hours or until the beans are tender and the flavor has come together. </li>
<li>Top chili with toppings of choice (shredded cheddar cheese, avocado slices, chopped onion, or corn chips) </li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-44167313102532459032017-02-15T03:00:00.000-05:002017-02-15T11:54:28.237-05:00Tamale Pie<div class="separator" style="clear: both; text-align: center;">
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One of my favorite dishes that I make probably at least once a month is this tamale pie. Since I gave up meat some time ago, I haven't really been able to find and therefor eat a traditional tamale, and let's be honest, tamale making is no joke. It's definitely not something I'd want to do since I tend to be pretty lazy when it comes to cooking. So, when I saw a recipe that converted the tamale into a skillet bake, I knew I had to give it a shot.<br />
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The recipes I was finding online all had meat products in them and even though vegetables aren't normally in tamales, I wanted to incorporate more sustenance. So, I did some tweaking and kind of made my own tamale pie. One thing that I love about this dish is that it's so easy to make and yet it's bursting with flavor. It's also versatile and ingredients can be swapped out. For instance, if you don't want beans and in fact want meat, then use a pound of meat of your choosing. If you don't like bell peppers and instead want to use mushrooms, or omit all vegetables from the dish, you can do that, too. Like I said, I make this dish just about once a month and every month I made it a little different depending on what I have on hand. Sometimes I use plain diced tomatoes (not as flavorful as the tomatoes with chilies in them), sometimes I add a diced jalapeno, sometimes I've even added a mixture of beans because I didn't have enough of one kind on hand. You can also change the ratio of toppings as well, as long as the cornbread base stays the same, the ingredients you put on top can be changed around to your liking. <br />
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<ul>
<li>2/3 cup flour</li>
<li>1/2 cup yellow cornmeal</li>
<li>3 Tbsp. sugar</li>
<li>1 Tbsp. baking powder</li>
<li>1/4 tsp. salt</li>
<li>1 egg</li>
<li>1/4 cup plain fat-free yogurt (sour cream also works)</li>
<li>1 cup corn, thawed if frozen and if canned be sure to drain and rinse the corn</li>
<li>1 (10 oz) can Rotel diced tomato with chilies (I use habaneo but they have other varieties)</li>
<li>1 (10 oz) can red enchilada sauce</li>
<li>1 onion, chopped</li>
<li>1 bell pepper, chopped</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
2 tsp. cumin</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
1 Tbsp. chili powder</li>
<li>3 cups cooked pinto beans (or 2 cans of pinto beans, rinsed and drained)</li>
<li>2 cups cheddar cheese</li>
<li>1/2 cup salsa</li>
</ul>
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<br />
<ol>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Preheat oven to 400</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;"><span class="_Tgc">°</span> F</span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Mix the first nine ingredients (from flour to diced tomatoes) and pour into a 14 in round skillet or cast iron pan. Bake for 20 minutes and remove from heat.</span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Meanwhile, saute the onion and bell pepper, add the cumin and chili powder, and saute for another minute. </span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Stir in cooked beans and cook until vegetables start to get tender. Mix in the salsa and removed from the heat.</span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Poke holes in cornbread with a fork and pour the enchilada sauce over the top. </span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Pour bean mixture on top of the cornbread and spread it out to evenly cover the cornbread.</span></li>
<li><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline;">Top with cheese and bake for 20 minutes. Serve hot.</span></li>
</ol>
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-5085121477563458652017-01-31T12:43:00.000-05:002017-01-31T12:43:02.481-05:00Cheddar and Chile Egg Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbZNQxWato6gJ4fGLnk-sGnsiw0SdEV7x8tXF8bvTqkBOQ_lp5AazBrv5lV1T8UA-IhcKdWG_-_dUvnaH3kgeCqjneISc7bcRWGsT9-Vw1nN5KtGzO7rlUNc3uWSyt8Dn9PBE1bV3KSA/s1600/egg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbZNQxWato6gJ4fGLnk-sGnsiw0SdEV7x8tXF8bvTqkBOQ_lp5AazBrv5lV1T8UA-IhcKdWG_-_dUvnaH3kgeCqjneISc7bcRWGsT9-Vw1nN5KtGzO7rlUNc3uWSyt8Dn9PBE1bV3KSA/s320/egg1.jpg" width="320" /></a> </div>
So, you may remember me saying something about us moving recently. Well, on our first day, as we were moving in our stuff from the moving truck, our neighbor came over to introduce herself. She even invited me over for a brunch she was having with some of the other neighbors and thought it would be a great way for me to meet them. I was kind of nervous and excited to meet everyone. I didn't need to be because they were all super nice. One of the dishes my neighbor made for the brunch was this green chile egg casserole. I'm not a huge fan of eggs. I can stomach an egg sandwich, even a hard-boiled egg, but I just can't handle omelets. It's just too eggy for me. So, I cautiously took a small piece of the casserole, so as to not be rude, and wound up trying to not shovel it all in my mouth as quickly as possible. It was so light and airy. It practically melted in my mouth and I found myself clamoring for the recipe. I'm so glad I found it online because this is definitely a must for when we have company spend the night. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82Ex_KphNIc_K58Oc-2Lz61Zq7upuVSl73qQa6XQAJvFZ6XbHucIyUdXroScfR0IGg98q383gD4EDV2TB7A3g6rJXllC2XH9rAeuDbcF4AP5kTecAjFRIhtAdBF9i_yDkIRIVlg1EgKM/s1600/egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82Ex_KphNIc_K58Oc-2Lz61Zq7upuVSl73qQa6XQAJvFZ6XbHucIyUdXroScfR0IGg98q383gD4EDV2TB7A3g6rJXllC2XH9rAeuDbcF4AP5kTecAjFRIhtAdBF9i_yDkIRIVlg1EgKM/s320/egg.jpg" width="320" /></a></div>
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When I saw there was cottage cheese in the dish I was in denial. I didn't remember there being white chunks in my egg at the party. The flour also threw me for a loop. However, trust me, it will all work out. The cottage cheese adds that fluffiness to the casserole while keeping it super moist. I used low-fat cottage cheese but whatever you prefer will work. This is essentially something you can make the night before, store it in a airtight container or bag, and then the morning of just give it a good whisking to whip it all up before popping it into the over. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGODqDeJZ_13nvIEjpU1TZnRIJ0BZb0QE_1Oota0IDUic4n81g87e9UuA43XyLlRT4xydjFgCvpGMn6WGCjzeuG2nxuwYfpdInsnvRi5mcT8lStWk_CI46FePLA2ADI-Jo_OAVPdOpuk/s1600/egg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGODqDeJZ_13nvIEjpU1TZnRIJ0BZb0QE_1Oota0IDUic4n81g87e9UuA43XyLlRT4xydjFgCvpGMn6WGCjzeuG2nxuwYfpdInsnvRi5mcT8lStWk_CI46FePLA2ADI-Jo_OAVPdOpuk/s320/egg2.jpg" width="320" /></a></div>
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recipe adapted from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/cheddar-and-chile-egg-casserole">Rachael Ray </a><br />
<br />
<ul>
<li>3 TBSP butter/margarine, melted </li>
<li>5 large eggs, beaten </li>
<li>1 cup cottage cheese </li>
<li>1/2 cup shredded cheddar cheese </li>
<li>1 (4 ounce) can diced green chilies </li>
<li>1/4 cup flour </li>
<li>1/2 tsp baking powder </li>
<li>1/2 tsp salt</li>
</ul>
<br />
<ol class="instructions">
<li>
<span class="recipe-direction instruction">
Preheat the oven to 350 degrees . Brush an
8-inch square baking dish with 1 tablespoon butter and set aside. </span>
</li>
<li>
<span class="recipe-direction instruction">
In a medium bowl, whisk together the eggs,
cottage cheese, cheddar cheese, chiles, flour, baking powder, salt and the remaining 2 tablespoons butter. Pour into the
prepared dish and bake until set, about 35 minutes.</span>
</li>
</ol>
<br />
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-52106527897865007352017-01-11T13:21:00.001-05:002017-01-11T13:24:50.491-05:00Healthier Spinach Artichoke Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uqF1IsVpqxCZmnT2iYZHbrj5dMB6DLWlQHKbqblOymAmnxgtimmuwt1ma_sE09lbc9sTPxLY5umMm1PO8SyTnkP97W0eDmvHWzRwsjJAg_IqadK9DJzjE1qDkQv39x9D36PJFuT2qXE/s1600/spinachdip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uqF1IsVpqxCZmnT2iYZHbrj5dMB6DLWlQHKbqblOymAmnxgtimmuwt1ma_sE09lbc9sTPxLY5umMm1PO8SyTnkP97W0eDmvHWzRwsjJAg_IqadK9DJzjE1qDkQv39x9D36PJFuT2qXE/s320/spinachdip1.jpg" width="320" /></a></div>
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Every weekend the Mister and I make a dip to enjoy while we watch movies, catch up on our favorite shows, or play games. I usually make your typical cream cheese salsa dip, but I've found myself wanting to try other dips. I'm one of those people that can't have the same thing too often, otherwise I get bored with it. So, I decided to look around online to see what interesting dips there were out there. Now, I know what you're thinking, "Kristin, spinach artichoke dip isn't anything new." While you would be correct, the dip is sort of new for me. You see, way back when, like eleven and a half years ago, I was a new bride trying to figure out how to cook. I had seen a recipe for spinach artichoke dip, probably on the Food Network channel and decided to make it. BIG mistake. HUGE! I remember that the dip consisted of a lot of mayonnaise, not something I usually ate because I was a Miracle Whip kinda girl. Come to think of it, considering the jar of mayo I put in the dip... it was probably a Paula Dean recipe. Anyway, while I was slightly grossed out by the mayo ratio in the dip, I had high hopes that I was going to impress my husband with the most fabulous, luxurious appetizer I've ever made. Fast forward an hour or two and The Mister came home from work to find all the window open, the oven turned off with the dip still inside, and me locked into our bedroom, nauseated from the smell. Needless to say, the dip went right into the trash and I spent the night curled up in the fetal position chomping on Tums. Ever since then, I've steered clear of anything resembling this dish... until now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aU6gHzX3qpauccuZTmUGBBZ0CDqWCYTSNOzIbJuxcryEDzoEcCPSaViZ21cNKiX_2ePcZYNLzn6eD0s_lr6FzCbCKWlHKGdwi5zFrIpGQTudYQ3sBjVowHhkVELRjgJ6MaaxpHO4NHA/s1600/spinachdip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aU6gHzX3qpauccuZTmUGBBZ0CDqWCYTSNOzIbJuxcryEDzoEcCPSaViZ21cNKiX_2ePcZYNLzn6eD0s_lr6FzCbCKWlHKGdwi5zFrIpGQTudYQ3sBjVowHhkVELRjgJ6MaaxpHO4NHA/s320/spinachdip.jpg" width="320" /></a></div>
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Now one thing that sets this one apart from that disastrous dip many moons ago is that this one doesn't have any mayo. None. Zero. Zilch. In fact, the creamy white base is yogurt and cream cheese... two things that I love. Two things that when they are heated up, do not make me nauseous. Now, as you see in the pictures, this recipe make a LOT of dip. It's insanely delicious and you will have no problem eating it all. However, if you made a New Years resolution that doesn't jive with eating a whole thing of dip, maybe invite some friends over. I served my dip with sliced bread but you could make this even healthier by slicing one of those huge carrots you see at the grocery into thick strips, and also eating it with celery. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvoIMeX30oFcslhvnOfdtuKOyBXqcYXbEBX4doDP002aEyHsv73jD7Tv_p33WNwpd_8FGAEIwWTlc0peFTrBGzhphoUa8ewXDt6yqVDZmjSatyaR0y6Vi8r4yxTkFCDdWLJIdox9t8rA/s1600/artichokedip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvoIMeX30oFcslhvnOfdtuKOyBXqcYXbEBX4doDP002aEyHsv73jD7Tv_p33WNwpd_8FGAEIwWTlc0peFTrBGzhphoUa8ewXDt6yqVDZmjSatyaR0y6Vi8r4yxTkFCDdWLJIdox9t8rA/s320/artichokedip.jpg" width="320" /></a></div>
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<br />
<br />
<ul>
<li>8 oz reduced fat cream cheese</li>
<li>16 oz (2 cups) plain, non-fat yogurt</li>
<li>2 Tbsp margarine (or butter)</li>
<li>1 1/2 cups parmesan cheese*</li>
<li>14 oz artichoke hearts (<span style="text-decoration: underline;">not</span> the marinated ones) , drained and coarsely chopped</li>
<li>1 japapeno, diced (remove the insides and seeds of jalapeno if you don't like spice)</li>
<li>10 oz frozen spinach (thawed and drained)</li>
<li>2-3 garlic cloves, minced</li>
</ul>
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">In a medium
pot over medium heat, melt together cream cheese, yogurt, margarine and parmesan cheese, uncovered, stirring
frequently until melted and an even consistency. It should start to
bubble lightly.</li>
<li class="instruction" itemprop="recipeInstructions">Stir
in coarsely chopped artichoke hearts, jalapeños, and
drained spinach. Finally, stir garlic cloves. Let it bubble for a
few minutes and it's done.</li>
</ol>
<br />
*if you are a vegetarian, look for a vegetarian parmesan cheese. Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-47160061221720163422016-12-19T15:09:00.001-05:002016-12-19T15:09:15.115-05:00Cannoli Cheese Ball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXz1O4IliYfimBTaYBJCsCHyVpVnmRar8eUcBR9HDOq_73Y02PpbunaRBqwZhuEv8vqFgDHOnAXLpHE12UxpYHDPQ26PYBKcfbiZ_F74nf95yXnMO-fkvd3jJEL5rn6Mk_7aUKCuxnKY/s1600/cannoli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXz1O4IliYfimBTaYBJCsCHyVpVnmRar8eUcBR9HDOq_73Y02PpbunaRBqwZhuEv8vqFgDHOnAXLpHE12UxpYHDPQ26PYBKcfbiZ_F74nf95yXnMO-fkvd3jJEL5rn6Mk_7aUKCuxnKY/s320/cannoli1.jpg" width="320" /></a></div>
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:GASP: I know. I know. This is the first cannoli related recipe on my site. While I like cannoli, I don't necessarily want to make them. It's just a lot of work and I'd honestly just rather buy one from a bakery. However, when I came across this super easy cannoli cheese ball I knew I had to give it a shot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey4bnhegOMYXnqufQJVqRmE1sSeYTpGoHz_yDomhou2co18I72m3OqU9lAEFSmQGW5ldT3F5WI28NS10FUBPhqWMl3wfGA0bXXFLdeJu0abDZhhSI8yVD3AQF5s9AZts0Q0hjWxyHvtw/s1600/cannoli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey4bnhegOMYXnqufQJVqRmE1sSeYTpGoHz_yDomhou2co18I72m3OqU9lAEFSmQGW5ldT3F5WI28NS10FUBPhqWMl3wfGA0bXXFLdeJu0abDZhhSI8yVD3AQF5s9AZts0Q0hjWxyHvtw/s320/cannoli2.jpg" width="320" /></a></div>
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When I say super easy, I mean it. You pretty much just mix everything together, create a ball using plastic wrap, let it chill in the refrigerator while you clean up your mess, and then roll the ball in chocolate chips. That's it! Easy peasy, and it's so good. It's obviously on the sweet side but would be oh so perfect for a party. ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhWGTIAMAivVlC06Gl6hhMXbud6Pqmfg02K_2m4cyeph6SfHkmGFDV-W1qI8w9TJM9YPE6wDHqkJHXiesjOIPKNgGmJHW-NJOp8qgID5NcGyCW7gvU4sV8nvk8PPP04L1ettlRLNaaUg/s1600/cannoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhWGTIAMAivVlC06Gl6hhMXbud6Pqmfg02K_2m4cyeph6SfHkmGFDV-W1qI8w9TJM9YPE6wDHqkJHXiesjOIPKNgGmJHW-NJOp8qgID5NcGyCW7gvU4sV8nvk8PPP04L1ettlRLNaaUg/s320/cannoli.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9MEDwldQI2uHh3n3Ds8cI31lAkVTQPw7fynx-OpMuFoH45b5CU9eKf3nISNpfGmcOOufc3TCvd6DMNtqY5Gezq06AFefZB8PBFGg2nftn4xQ6uyYpr_6_Sg7W33AzK7kG3tXL3a6eo0/s1600/cannolidip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
recipe adapted from <a href="http://www.tasteandtellblog.com/cannoli-cheeseball/">Taste & Tell</a><br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">8 oz cream cheese, at room temperature</li>
<li class="ingredient" itemprop="ingredients">½ cup ricotta cheese</li>
<li class="ingredient" itemprop="ingredients">½ cup powdered sugar</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients">1¾ cups mini chocolate chips, divided</li>
<li class="ingredient" itemprop="ingredients">Vanilla Wafers or graham crackers, for serving</li>
</ul>
<ol>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl,
beat the cream cheese until smooth. Add the ricotta, powdered sugar and
cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.</li>
<li class="instruction" itemprop="recipeInstructions">Dump
the mixture out onto a piece of plastic wrap. Gather the plastic wrap
around the top, squishing the mixture into a ball shape. Refrigerate for
at least 1 hour.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9MEDwldQI2uHh3n3Ds8cI31lAkVTQPw7fynx-OpMuFoH45b5CU9eKf3nISNpfGmcOOufc3TCvd6DMNtqY5Gezq06AFefZB8PBFGg2nftn4xQ6uyYpr_6_Sg7W33AzK7kG3tXL3a6eo0/s1600/cannolidip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9MEDwldQI2uHh3n3Ds8cI31lAkVTQPw7fynx-OpMuFoH45b5CU9eKf3nISNpfGmcOOufc3TCvd6DMNtqY5Gezq06AFefZB8PBFGg2nftn4xQ6uyYpr_6_Sg7W33AzK7kG3tXL3a6eo0/s320/cannolidip.jpg" width="320" /></a></li>
<li class="instruction" itemprop="recipeInstructions">Place
the remaining ¾ cup of chocolate chips on a plate or in a shallow dish.
Open the plastic wrap and turn the cheeseball filling onto the
chocolate chips. Use your hands to roll the ball to coat in the
chocolate chips.</li>
<li class="instruction" itemprop="recipeInstructions">Serve with vanilla wafers and graham crackers.</li>
</ol>
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<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-11767400482102281422016-11-01T13:57:00.000-04:002018-02-08T20:29:45.202-05:00Sweet Potato Caribbean Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7jC3k2IpfQO6xKx4FySY01LeY_jhSiGJ3f2nWbqi8VUc7Q0XQsnJYYOC5mpG0K5HdssLCp1_FL_3y6IBOZHXeh5cWan1nqH3DQ-s_2TVAqb7UPnXORmMJfOQf5KgbDZUJMfedC5qZYI/s1600/carcurry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7jC3k2IpfQO6xKx4FySY01LeY_jhSiGJ3f2nWbqi8VUc7Q0XQsnJYYOC5mpG0K5HdssLCp1_FL_3y6IBOZHXeh5cWan1nqH3DQ-s_2TVAqb7UPnXORmMJfOQf5KgbDZUJMfedC5qZYI/s320/carcurry1.jpg" width="320" /></a></div>
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Usually when I make curry, it's an Indian curry. However, when I came across this recipe I had to know what a Caribbean curry was. I liked that all the ingredient were items that I either had on hand, or would find a use for down the road. I hate it when a recipe calls for some fancy ingredient that you only use one. Like the saffron that's been sitting in my cabinet for 4 years now. >.<<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq3Lb4mXDQHHDPizb6FOm1fNyAuV6Yf2-N43CEbfvdRnSjcNizZqHn-D_B0wQ6L6Lb0h_S7XS0EdB0Ieg8XkLT_6yaP9njhe2b2yc497qhXXudLzRfMmsx0236Ar16LJaMvLQ3bKmzF4/s1600/carcurry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq3Lb4mXDQHHDPizb6FOm1fNyAuV6Yf2-N43CEbfvdRnSjcNizZqHn-D_B0wQ6L6Lb0h_S7XS0EdB0Ieg8XkLT_6yaP9njhe2b2yc497qhXXudLzRfMmsx0236Ar16LJaMvLQ3bKmzF4/s320/carcurry2.jpg" width="320" /></a></div>
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One thing I loved about this curry is that you serve it over polenta. I usually serve my curry over rice and had thought to do so with this but changed my mind and decided to make polenta instead. I'm so glad I did because the polenta definitely adds an extra layer to this curry that you wouldn't have gotten with rice. Plus, depending on your tastes, you can doctor the polenta up with curry spices, hot sauce, or mix in some herbs to give it more flavor. Definitely make your own polenta versus buying that pre-made stuff in the grocery store. It's really easy to make and like I said, you can modify it and add spices and seasonings to bring a whole new level to this curry dish. <br />
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<span style="font-size: x-small;">recipe adapted from <a href="http://www.connoisseurusveg.com/sweet-potato-caribbean-curry/">Connoisseurus Veg</a></span><br />
<br />
<ul id="mpprecipe-ingredients-list">
<li class="ingredient" id="mpprecipe-ingredient-0" itemprop="ingredients">1 tbsp vegetable oil</li>
<li class="ingredient" id="mpprecipe-ingredient-1" itemprop="ingredients">1 onion, diced</li>
<li class="ingredient" id="mpprecipe-ingredient-2" itemprop="ingredients">3 garlic cloves, minced</li>
<li class="ingredient" id="mpprecipe-ingredient-3" itemprop="ingredients">1 tbsp. freshly grated ginger</li>
<li class="ingredient" id="mpprecipe-ingredient-4" itemprop="ingredients">1 jalapeno pepper, seeded and finely chopped</li>
<li class="ingredient" id="mpprecipe-ingredient-5" itemprop="ingredients">1 (14 oz) can light coconut milk</li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients">1 medium sweet potato (about 1 pound), diced</li>
<li class="ingredient" id="mpprecipe-ingredient-7" itemprop="ingredients">1/2 tsp. ground cumin</li>
<li class="ingredient" id="mpprecipe-ingredient-8" itemprop="ingredients">1/2 tsp. ground coriander</li>
<li class="ingredient" id="mpprecipe-ingredient-9" itemprop="ingredients">1/2 tsp. ground turmeric</li>
<li class="ingredient" id="mpprecipe-ingredient-10" itemprop="ingredients">1/4 tsp. dried thyme</li>
<li class="ingredient" id="mpprecipe-ingredient-11" itemprop="ingredients">1/4 tsp. allspice</li>
<li class="ingredient" id="mpprecipe-ingredient-13" itemprop="ingredients">1/4 tsp. black pepper</li>
<li class="ingredient" id="mpprecipe-ingredient-14" itemprop="ingredients">1/8 tsp. ground cinnamon</li>
<li class="ingredient" id="mpprecipe-ingredient-15" itemprop="ingredients">cayenne pepper to taste</li>
<li class="ingredient" id="mpprecipe-ingredient-16" itemprop="ingredients">1 (14 oz.) can chickpeas, drained and rinsed</li>
<li class="ingredient" id="mpprecipe-ingredient-17" itemprop="ingredients">1 cup frozen peas, thawed</li>
<li class="ingredient" id="mpprecipe-ingredient-18" itemprop="ingredients">salt to taste</li>
<li class="ingredient" id="mpprecipe-ingredient-20" itemprop="ingredients">creamy polenta or cooked rice </li>
<li class="ingredient" id="mpprecipe-ingredient-21" itemprop="ingredients">lime wedges (garnish)</li>
<li class="ingredient" id="mpprecipe-ingredient-22" itemprop="ingredients">fresh cilantro (garnish)</li>
<li class="ingredient" id="mpprecipe-ingredient-23" itemprop="ingredients">chopped scallions (garnish)</li>
</ul>
<br />
<ol class="instructions" id="mpprecipe-instructions-list">
<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions">Coat
the bottom of a medium saucepan with oil and place over medium heat.
Add onion and cook until softened and translucent. Add garlic and
ginger. Cook 1 minute more, until very fragrant.</li>
<li class="instruction" id="mpprecipe-instruction-1" itemprop="recipeInstructions">Add
coconut milk, sweet potato, cumin, coriander, turmeric, thyme,
allspice, pepper, cinnamon, jalapeno, and cayenne. Stir a few times,
raise heat and bring to a simmer. Lower heat and allow to cook until
sweet potatoes are tender, about 20 minutes. Stir in chickpeas and peas.
Allow to cook just until heated throughout, 1-2 minutes more. Season
with salt to taste.</li>
<li class="instruction" id="mpprecipe-instruction-2" itemprop="recipeInstructions">Divide
rice or polenta onto plates and top with curry. Sprinkle with cilantro
and scallions, then season with a squeeze of lime juice, to taste.</li>
</ol>
<br />
<br />
<b>Polenta recipe</b><br />
<ul>
<li><span itemprop="ingredients">4 cups water</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">1 teaspoon salt</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">1 cup yellow cornmeal</span><span itemprop="ingredients"> (not cornbread mix)</span><span itemprop="ingredients"> </span></li>
<li><span itemprop="ingredients">1-3 tablespoons butter/margarine</span>
</li>
</ul>
<br />
<ol>
<li>
Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.</li>
<li>
Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream.</li>
<li>
Continue whisking until polenta is thickened. Turn down
the heat to low and continue whisking until the polenta has thickened
enough that it doesn't settle back on the bottom of the pan when you
stop stirring.</li>
<li>
Cook the polenta 30-40 minutes. Cover the polenta and
continue cooking. Stir vigorously every 10 minutes or so, making sure to
scrape the sides, bottom, and corners of the pan. Cook 30 minutes for
softer porridge-like polenta or 40 minutes for thicker polenta.</li>
<li>
Stir in butter. Stir the cheese
and butter into the polenta, if using. Serve immediately.</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-77869292649320697302016-10-17T11:05:00.000-04:002016-10-17T11:05:17.900-04:00Butternut Squash Arborio with Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp93PAyYwRFg34aMe51pb1I5MNVJ96z62avI-iQs6V1Rh0nbdN5aD1T2LbMSSriYz9mwKsDgN0XRiGMG7SrKwaMgrLSbdbqlYpPhNxuJAQ5vxCb9_UXNaF4ubjuENBp9Jkr7yt-_L50ys/s1600/ris1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp93PAyYwRFg34aMe51pb1I5MNVJ96z62avI-iQs6V1Rh0nbdN5aD1T2LbMSSriYz9mwKsDgN0XRiGMG7SrKwaMgrLSbdbqlYpPhNxuJAQ5vxCb9_UXNaF4ubjuENBp9Jkr7yt-_L50ys/s320/ris1.jpg" width="320" /></a></div>
<br />
So it dropped down into the 70's for a week here, and I quickly pulled out my fall recipes to take advantage of the cool weather before it heated back up again. One of the recipes that I've been dying to try is this one. I love that it's an all-in-one skillet meal and that it features butternut squash. It's been a long time since I made arborio or risotto. I just never
think of it as a full meal and now that I don't eat meat anymore I find
it hard to find something to pair it with that would go with it.
However, with the squash and the butternut squash, I thought this made a
delicious dinner. It had a lot of flavor and different textures that I
didn't feel like I was eating just a bowl of flavored rice. However, if
you want to have something with this dish, chicken or salmon would be
perfect. I actually warmed up some of the leftovers and broiled a piece
of salmon to go with it and it was delicious. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF4QL2RqI8-loVfJFsHRp_EJZThf4D7wfeOzTmWJMAlY_btpng7-Dg0XgZrzD2kwBuTgxdWJND0iZeQb-nY6v3V-dze_FeCueWBxwuu38tUYDahFVSXxnMFn1Hp6qtAOzB9qaf2Y3AKw/s1600/ris2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF4QL2RqI8-loVfJFsHRp_EJZThf4D7wfeOzTmWJMAlY_btpng7-Dg0XgZrzD2kwBuTgxdWJND0iZeQb-nY6v3V-dze_FeCueWBxwuu38tUYDahFVSXxnMFn1Hp6qtAOzB9qaf2Y3AKw/s320/ris2.jpg" width="320" /></a></div>
<br />
This dish was easy to make and easy to clean up (which I love). If you wanted to shave some time off of making this dish you can always used pre-peeled and chopped squash from your grocery store. However, you will be saving a lot more money if you just buy a whole squash and do it yourself. Sure, it takes a little more time and effort but you can do it all ahead of time, and store it in the refrigerator until you're ready to make dinner. I wouldn't use the frozen squash though. I tried recreating this dish with the frozen squash I had on hand and the butternut squash pretty much disintegrated into the rice. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8zLLg5abpcQhr3SF_6TYBU582Nwd2az7YqVV_PITEtCqZAMLrn0MUSSb6Nkk5BLQpE2pH4J_69sIgDoCCIBvrX4-5liL_QjtkidyaaEERHyH9QLYFFpZjuh8h8oAZowOsoJeB2UC2aQ/s1600/ris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8zLLg5abpcQhr3SF_6TYBU582Nwd2az7YqVV_PITEtCqZAMLrn0MUSSb6Nkk5BLQpE2pH4J_69sIgDoCCIBvrX4-5liL_QjtkidyaaEERHyH9QLYFFpZjuh8h8oAZowOsoJeB2UC2aQ/s320/ris.jpg" width="320" /></a></div>
<span style="font-size: x-small;">recipe adapted from <a href="http://www.savorytooth.com/butternut-squash-risotto-mushroom/">Savory Tooth</a></span><br />
<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient " itemprop="recipeIngredient">
1 cup risotto rice or arborio rice
</li>
<li class="ingredient " itemprop="recipeIngredient">
1 pound butternut squash, peeled and diced into 1/2-inch chunks
</li>
<li class="ingredient " itemprop="recipeIngredient">
10 ounces mushrooms, sliced
</li>
<li class="ingredient " itemprop="recipeIngredient">
3 cups vegetable stock
</li>
<li class="ingredient " itemprop="recipeIngredient">
5 garlic cloves
</li>
<li class="ingredient " itemprop="recipeIngredient">
2 Tbsp olive oil
</li>
<li class="ingredient " itemprop="recipeIngredient">
2 Tbsp butter
</li>
<li class="ingredient " itemprop="recipeIngredient">
1/2 tsp salt
</li>
<li class="ingredient " itemprop="recipeIngredient">
1/4 tsp pepper
</li>
<li class="ingredient " itemprop="recipeIngredient"> Parmesan* or Asiago cheese, finely grated, for garnish (optional)</li>
</ul>
<br />
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction " itemprop="recipeInstructions">
Heat olive oil in a large 5-quart nonstick sauté pan over
medium heat. Add butternut squash, salt, and pepper. Cook for 15
minutes, stirring occasionally. Use a pan sufficiently large so that the
butternut squash chunks sit in a single layer on the pan.
</li>
<li class="instruction " itemprop="recipeInstructions">
Add mushrooms and garlic to the pan, sautéing for a few minutes.
</li>
<li class="instruction " itemprop="recipeInstructions">
Add rice and vegetable stock. Mix everything together. Bring
to a boil and then decrease to a simmer. Cover the pan with a lid and
simmer on medium-low heat for 30 minutes. Uncover the pan and check that
the rice is tender and done. Simmer with the pan uncovered for a few
minutes to evaporate any excess liquid.
</li>
<li class="instruction " itemprop="recipeInstructions">
Add butter to the pan and stir as it melts. Serve immediately and optionally garnish with finely grated cheese.
</li>
</ol>
<br />
* Parmesan cheese is made with animal rennet. However, there are some brands that do not use animal rennet in their cheese. If this is a concern for you, be sure to check the ingredients of the cheese to ensure that animal rennet is not listed.<br />
<br />
<br />Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-40418658685615420052016-10-03T13:08:00.000-04:002016-10-03T13:18:45.614-04:00Curried Quinoa Stuffed Acorn Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2UHsjYORYHV6-8v7eySEZ78aO61cIdNMzkf7_cKznxp5sowjF7RFtUAizM3fXRCCNgWy3eQUItyAq-DHhgGBsoylMZZeBl-LOIVXI1UbP9fhPvKxLgsAVX51VzHJiwly9wT0AJdXP8U/s1600/curriedacorn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2UHsjYORYHV6-8v7eySEZ78aO61cIdNMzkf7_cKznxp5sowjF7RFtUAizM3fXRCCNgWy3eQUItyAq-DHhgGBsoylMZZeBl-LOIVXI1UbP9fhPvKxLgsAVX51VzHJiwly9wT0AJdXP8U/s320/curriedacorn1.jpg" width="320" /></a></div>
<br />
One of my favorite things about fall is all the squash recipes I can make. I'm a big fan of butternut squash and pumpkin, but I love acorn squash. It's perfect because you don't really have to do anything to it. You cut it in half, rub some oil on it, and bake it in the oven until it's soft. I've had it baked with brown sugar and butter for a sweet treat, and I've had it a couple different savory ways like this. I think the whole bowl aspect is my favorite because it's just so darn awesome looking. This is by far my favorite acorn squash bowl because it mixes two of my favorite things, curried quinoa and the squash. It also reminds me of the <a href="http://holycannolirecipes.blogspot.com/2011/10/spiced-quinoa.html">spiced quinoa</a> that I make just about once a month in the cooler months. So, I suppose, this is kind of a more spruced up version of that. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2xYGVOTQlQUwyp0s6n_Z0HDIpl4hbWTNu3hr5STfXbbRUqSVur71BGt1LlYuU5laEntUD8S6WTLIM9kRnTBfNCTvD6xK_OIXXc6fhoDSBCorZZyuYniC_Brxq4WqLneYfeHLHGvtAyE/s1600/curriedacorn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2xYGVOTQlQUwyp0s6n_Z0HDIpl4hbWTNu3hr5STfXbbRUqSVur71BGt1LlYuU5laEntUD8S6WTLIM9kRnTBfNCTvD6xK_OIXXc6fhoDSBCorZZyuYniC_Brxq4WqLneYfeHLHGvtAyE/s320/curriedacorn2.jpg" width="320" /></a></div>
While this isn't a quick meal, it is super easy to make. The most time consuming part is waiting for the squash to roast. Now, I've read recipes that say you can microwave your squash to cook it, I have never done that. Not only do I find that the cooking of things in the microwave are inconsistent and some areas get cooked more than others, but things tend to get a bit gummy and chewy after they've been nuked. So, I prefer the traditional method of roasting them in the oven. It's not so bad though because while the squash is roasting, you can work on the quinoa, clean up the kitchen, and kick your feet up for a bit before you have to start assembling them. I suppose you could always roast the squash ahead of time and then on the day of, make the quinoa and assemble the dish. That would cut down your time by 40 minutes. Although, I would pop the squash in the oven for the time the quinoa is cooking, otherwise the squash will be cold, and trust me, you want the squash to be hot for this dish. ;)<br />
<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIVv63oD1mrLpUZ6P0M_hrB4MREtUxYz4d7mjFc652zBYBU9yiorfdf7j8iKuXsBdlB_ig5SGCmbbJAlAO4_1WFmzQyanUktLgdhrc9lj7IAiTq0kOl9n5Olw49cR_MHermeo2U56ndU/s1600/curryacorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIVv63oD1mrLpUZ6P0M_hrB4MREtUxYz4d7mjFc652zBYBU9yiorfdf7j8iKuXsBdlB_ig5SGCmbbJAlAO4_1WFmzQyanUktLgdhrc9lj7IAiTq0kOl9n5Olw49cR_MHermeo2U56ndU/s320/curryacorn.jpg" width="320" /></a></div>
<span style="font-size: x-small;">Recipe adapted from <a href="http://www.wellfloured.com/curried-quinoa-stuffed-acorn-squash/?/2014/11/curried-quinoa-stuffed-acorn-squash.html#_a5y_p=2815914">Well Floured</a></span><br />
<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2 acorn squash, medium size, cut in half, seeds and pulp removed
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 Tbsp olive oil divided
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 small onion, diced
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/4 cup chopped apple
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 cup of quinoa, I used rainbow
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 Tbsp curry powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 1/2 cup vegetable stock, water or chicken stock could also be used
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">salt and pepper to taste
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/4 cup crumbled goat cheese or feta </li>
</ul>
<br />
<ol>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Pre-heat the oven to 425<span class="_Tgc">°f</span>
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Rub the inside of the squash with 1 Tbsp olive oil, season with salt and pepper
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Roast cut side up for 1 hour
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">While the squash is roasting, heat the remaining olive oil in a saucepan over medium heat
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Add the onion and apple, and cook until they begin to soften, about 2 minutes
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Stir in quinoa, and cook until toasted, about 5 minutes
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Stir in the curry and the stock
</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Cover,bring to a boil, and reduce the heat
</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions"> Simmer until the liquid has been absorbed,about 15 minutes
</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Remove from the heat and let site for 5 minutes
</li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions">Fluff with a fork, and divide the quinoa among the 4 squash halves
</li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions">Top with the cheese, if desired
</li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions">Serve immediately
</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-74316429726752913502016-09-14T12:08:00.001-04:002016-09-14T12:08:16.972-04:00Pumpkin Spice Creamer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6iTejyN5_jv4lL7_PHtBDEoWw9ZCSvaqU0s5BPq1aNGH3K3zinmAKSPUyQR_tTcnqJvM4fz_QdbpVpVJvks0K7gnAZe55KbdI68_QtzgcHR3FqkwiAMIx1V_qDVvWbB_2U-BTXHKdxk/s1600/ppsc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6iTejyN5_jv4lL7_PHtBDEoWw9ZCSvaqU0s5BPq1aNGH3K3zinmAKSPUyQR_tTcnqJvM4fz_QdbpVpVJvks0K7gnAZe55KbdI68_QtzgcHR3FqkwiAMIx1V_qDVvWbB_2U-BTXHKdxk/s320/ppsc1.jpg" width="320" /></a></div>
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<br />
Okay, I know that fall hasn't "officially" started, but c'mon, school's started back up, the local pools are closed, and it's starting to cool down. I don't know about you, but to me, that means fall is upon us. And if I'm being completely honest, I break out my fall decor the moment it hits September. The Mr. always looks at me like I'm nuts but to me, September is the start of fall, regardless of the day. Plus, I miss the seasons! I've lived in an area where it's sunny and warm all year round for over 5 years now. So, sue me if I break out my metal pumpkin decor, my artificial maple leaf branches, and start putting pumpkin in everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC5Hj66NQ_-tkip4LGJzTZoYL5QnnEbLwQ2S9vdmqYxy0mSyt487j0ptl2bNiv55RE57_gmvYWNDbpjaHKt6jqWMsahc8Q9-RrvTKmleDr_pa1Ly-1EwfRB2rIOnfGIhKPMgJAQm41-w/s1600/ppsc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC5Hj66NQ_-tkip4LGJzTZoYL5QnnEbLwQ2S9vdmqYxy0mSyt487j0ptl2bNiv55RE57_gmvYWNDbpjaHKt6jqWMsahc8Q9-RrvTKmleDr_pa1Ly-1EwfRB2rIOnfGIhKPMgJAQm41-w/s320/ppsc2.jpg" width="320" /></a></div>
<br />
<br />
Which leads me to this beauty. With the temperatures no longer in the "I'm melting" range, I find myself drinking more coffee and less tea. I love creamers but I hate the ingredients in them. I mean, have you ever read the back of those suckers? Vegetable oil... in my coffee?! No, no thank you. So, I've been trying fancier (and more expensive) creamers that are all natural. However, they have a TON of sugar in them. Which is probably why it tastes oh so good. I also wasn't a huge fan that it was dairy milk since I'm slightly allergic to dairy and try to limit it when I can so that I can enjoy cheese when I want to. ;) So, I found some non-dairy creamer that was made with almond and coconut milk. Well, let's just say that was not the route to go. It left this weird aftertaste in my mouth and I wound up dumping the rest of it, and my cup of coffee, down the drain. So, needless to say, I'm in the market for a good creamer that's natural, non-dairy, and delicious. Thankfully this one foots the bill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHIUot4gi8kzx3fQVlXBRNMnXInAjgHOsyvFLS3FKOqaqTcezqQzTT7_lhBZelb-cshzKtX8mYnEFXbFf3tL-cacaPB8UlCZTjeq0DkrezpqFML7qmEB58c0rpOZyel-HC1ecb_SETc/s1600/ppsc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHIUot4gi8kzx3fQVlXBRNMnXInAjgHOsyvFLS3FKOqaqTcezqQzTT7_lhBZelb-cshzKtX8mYnEFXbFf3tL-cacaPB8UlCZTjeq0DkrezpqFML7qmEB58c0rpOZyel-HC1ecb_SETc/s320/ppsc.jpg" width="320" /></a></div>
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<br />
Now I know everyone goes nuts over fancy pumpkin lattes from a particular coffee shop. I know I've had to have one at some point but it doesn't stand out to me. So, I cannot in good conscious say this is just as good as that since I don't have anything to compare it to. What I can say is that it tastes like I blended a piece of pumpkin pie in my coffee. You can smell the spices the moment you pick up your cup, and you can not only taste the spices in the coffee but you can taste the pumpkin, too. Plus, the pumpkin adds a bit of creaminess that my usual coffee lacks. I honestly can't believe it's taken me this long to make my own creamer. It's so easy to make. I just put it all in my small personal blender, blended it up, poured what I wanted in my cup, and then put the rest in a mason jar for later. Seriously, put down that gross coffee creamer and start making your own!<br />
<br />
<br />
<br />
<ul>
<li>1/4 cup pure pumpkin puree (not pumpkin pie filling)</li>
<li>1 1/2 cups milk (I used cashew milk but any milk works)</li>
<li>2 tsp. sugar (I used <a href="http://amzn.to/2cmUlED">coconut sugar</a>)</li>
<li>1/2 tsp. cinnamon</li>
<li>1/2 tsp. pumpkin pie spice</li>
<li>1 tsp. vanilla extract</li>
</ul>
<br />
<ol>
<li>Add all the ingredients together in a blender and blend until smooth.</li>
<li>Transfer the creamer to an airtight container and store in the refrigerator. Shake before using.</li>
</ol>
<br />
<br />
<ol>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0tag:blogger.com,1999:blog-33329664745063525.post-6398287982674519022016-08-22T13:39:00.003-04:002018-02-08T20:30:47.548-05:00Gnocchi, white bean, and sun-dried tomato skillet<br />
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Sorry for the lull in posts. We recently moved and I was a little busy packing up the house and moving. I still tried to make new dishes throughout the process so that I would have something to share when we got settled into our new place. This is a recipe that I found online. It's easy, quick to make, and doesn't take much prep work.<br />
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I love gnocchi. I used to make my own a lot but, well, when you're in the process of moving, the last thing you have time and energy for is making things from scratch. This recipe is pretty much the easiest recipe I've ever done. I used a can of beans, Julienne sun-dried tomatoes, and even used packaged frozen spinach. The only thing I really did was slice mushrooms and then cook everything. I will admit that I did forget a lot of ingredients when making this though. I blame the move. You will see in the pictures that they are not all the same. I was picking at the dinner as it was cooking (I found out that sauteed gnocchi with a little salt and pepper is DELICIOUS!) and I think, to me, it tasted great, and then I plated it. It wasn't until a few bites in that I realized it was missing the beans. Then I saw the package of sundried tomatoes sitting on the counter and quickly added those too. So, I suppose if you don't have everything on hand and still want to make this, you can. I think as long as you have the gnocchi, you will be good. ;)<br />
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Aside from forgetting to add all the ingredients to the dish on the first go, this was a no-brainer. There's no fancy cooking involved and it was hearty and delicious, which was exactly what we needed after a day of extreme packing. The only downside to this dish is that it's not that great warmed up the next day. I mean, when you first make it, the gnocchi is crispy on the outside and soft on the inside. However, once it's sat in the refrigerator, it looses that crispiness. So, it wasn't that it tasted bad the next day, it just didn't have the same texture it did when it was fresh. I still enjoyed the leftovers but missed the crispiness of the gnocchi.<br />
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recipe adapted from <a href="http://sweetpeasandsaffron.com/2015/10/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans.html">Sweet Peas and Saffron</a><br />
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18 oz packaged gnocchi<br />
1-2 tablespoons olive oil
salt and pepper<br />
¼-1/2 teaspoon hot red pepper flakes<br />
2 cups mushrooms, sliced<br />
⅓ cup sun-dried tomatoes, diced<br />
4 cups loosely packed spinach [I used 1 (10 oz) packed of frozen spinach, thawed]<br />
1 (15 oz) can white beans, drained and rinsed<br />
Parmesan cheese (optional)<br />
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<ol>
<li>Heat oil in a medium pan over medium heat. </li>
<li>Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy. </li>
<li> Remove from pan. </li>
<li>Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sun-dried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through. </li>
<li>Add additional salt, pepper and red pepper flakes to taste. </li>
<li>Serve with freshly grated Parmesan cheese.
</li>
</ol>
Kristin (Book Sniffers Anonymous)http://www.blogger.com/profile/11916755699616389906noreply@blogger.com0