tag:blogger.com,1999:blog-7302369388180900142024-03-13T17:37:21.536-04:00Feast of Gaea | Recipes for Paleo LivingA return to the nourishment of creation ~ original Paleo recipes for vibrant living!Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-730236938818090014.post-35572561028742020392014-02-23T16:16:00.002-05:002014-02-23T16:28:48.022-05:00Bison Jerky<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPejkqF1miWXlk4k1vip2KzvUGNe6rtjQ7143DlHKLqD6ujnQZE-IKOZ87xqYxqYnR8WUr0f6nw6DyQf3uXNKDfFj7rkp5HlXZVMFQE0TXYsxJ0JJE8G3yhP6yqcA0hkejay1ox9J4gxs/s1600/jerky+feb14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPejkqF1miWXlk4k1vip2KzvUGNe6rtjQ7143DlHKLqD6ujnQZE-IKOZ87xqYxqYnR8WUr0f6nw6DyQf3uXNKDfFj7rkp5HlXZVMFQE0TXYsxJ0JJE8G3yhP6yqcA0hkejay1ox9J4gxs/s1600/jerky+feb14.png" height="352" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Of all the snackable snacks which do not come from a box nor are laden with stabilizers and guar gum, Beef Jerky might just top my list. A perfectly dried, chewy but digestible, flavorsplosion of meaty umami spicy goodness....that, my friends, is pretty hard to beat. </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Hence my dilemma about store bought jerky. Frequently, it just isn't very good - dry or metallic or over salted to compensate for poor quality meat. Or more frequently, it's loaded with sugar, or wheat starch, or soy, or shelf-stabilizers.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">SCARY STUFF. And it was ruining one of my favorite snacks. How to proceed...??? Oven dehydrating just wasn't going well for me for anything - I'm rarely home long enough and not sleeping to safely leave the oven on, and it's almost always still too hot even on the lowest setting. </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Dehydrator to the rescue!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Jerky and fruit leather and kale chips = WAY EASIER TO MAKE THAN YOU THINK.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">No excuses. It's revived my ability to eat Paleo and eat well. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">But the cost you say?? Non-issue. I made this jerky with expensive top sirloin bison because I wanted non-ground bison and it's all I could find. $9 for 1lb made ~3oz jerky -- bison jerky sells for <span style="background-color: white; line-height: 18px;">$10/2oz at Wild Idea <u>plus</u> S&H, or $2.50 for a 1oz tanka bar that's half cranberries...this is good savings! And better meat. And tastier. And no garbage fillers. WIN! </span></span><br />
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<u><b><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></u><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18px;">Very lean grass fed beef or bison steaks: </span><span style="background-color: white; line-height: 18px;">Flank or broil steak work well, I splurged on sirloin because that was what I could find -not necessary. 1lb meat = 3oz jerky</span></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Marinade: whatever you like! I used...</span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4c coconut aminos</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1tsp rice vinegar</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 tsp blackstrap molasses</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Dash each onion, garlic, chili & cayenne powders</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Sea salt</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Cracked black pepper</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">(Jerk seasoning would also be awesome! Next time...)</span></span><br />
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<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Easy Peasy - </span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Slice. Marinade. Dehydrate. Eat.</span></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18px;">You can freeze for an hour first to make it firmer for slicing if you like. Use a sharp non-serrated knife. </span><span style="background-color: white; line-height: 18px;">Trim any white fat or connective tissue. </span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Slice the meat into about 1/8" slices, then toss with marinade in a small glass dish and cover. Make sure the marinade is covering the meat and all sides are being marinaded. You could use a ziploc too, but I don't like the idea of letting a tenderizing acidic marinade sit in plastic for 24 hours. </span></span><br />
<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Marinade at least overnight, preferably 24 hours.</span></span><br />
<span style="color: #990000;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Place on parchment paper on your dehydrator rack and dehydrate at 160° for ~3 hours- turning halfway through. </span></span><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">You want them dry but flexible, not brittle or crumbly.</span></span><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Seriously. Done. Hide it from your family and friends and dog and self - it'll be Gone. Maybe not a bad thing... :)</span></span></span><br />
<span style="color: #990000;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Oven: Preheat to the lowest setting, place jerky on a wire rack over a lined cookie sheet to catch any drippings, leave the door open a crack to let moisture and excess heat out. Flip the jerkies over after 4-5 hours and go another 4-5 depending on thickness and volume of jerkies. (I have not tried this method - instructions compiled from various interwebs sources).</span></span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Nutrition data:</span></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Calories for the whole batch: ~600. Fat 20g. Protein <b style="text-decoration: underline;">100g!!</b> Seriously. Sodium: ~200mg unless you add a lot. </span></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span></span><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;"><u>Note on Dehydrators:</u></span></span><br /><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">I got a <a href="http://www.amazon.com/Nesco-Snackmaster-Food-Dehydrator-FD-75A/dp/B0090WOCN0/ref=sr_1_3?ie=UTF8&qid=1393188947&sr=8-3&keywords=nesco+snackmaster" target="_blank">Nesco Snackmaster</a> a couple months ago - a fraction of the cost of the Excalibur and perfect for one or two people. However, if you are feeding a family or frequently preserve larger quantities of foods from hunting, gardening, or gathering at the market sales --go for the bigger Excalibur with flat square trays--much easier to load and unload and clean, with a larger total surface area for fewer batches.</span></span></span><br />
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<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I'm researching Pemmican now... that will be my next meaty adventure!</span></span><br />
<span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">~Namaste~</span></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-13480987320125040992013-04-24T00:05:00.001-04:002013-04-24T00:05:47.578-04:00Deconstructed Potstickers<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Sometimes, I just NEED Chinese food in my life. But I know that if I order it from Panda Express my tummy and skin will be so sad later that I'll start to get sad, and tears will ruin any good meal. SO. I give you...the deconstructed potsticker! Fully gluten-free - and makes a fabulous fully paleo saut</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 15.59375px;">é if you choose to omit the rice noodles all together.</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I got the idea watching my good friend Vina make potsickers with essentially the same ingredients - now I can enjoy them without the wheat dough!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients:</u></b></span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1lb grassfed ground beef - look at that color!</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1 small cabbage chopped</span><span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> finely or shredded</span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">3 large carrots sliced into coins</span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1 onion chopped finely<br />2tbsp tamari</span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1tbsp sesame oil</span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">2tbsp peanut oil</span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">seasonings: 2tsp ginger (if fresh- grate it), 1tbsp chili garlic paste, salt and pepper</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Pour the peanut oil into the skillet to coat the bottom. It can take a high heat and is relatively flavorless- ideal for sau</span></span><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">t</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 15.59375px;">ées. Add the beef, cabbage, carrots and onion. Toss and s</span><span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">auté over medium heat for a few minutes, then add the sesame oil and seasonings and prepare yourself for the barrage of sensual deliciousness!</span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Meanwhile...boil a pot of water and add the rice noodles, about 2 servings or 1 good handful, to the water and cook until al dente. Meaning- soft and slippery, but when you bite it the noodle still has form. This is a fine line -rice noodles turn to mush-noodles quickly!</span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Continue to cook until the meat is browned and the veggies are done to your liking. I like my carrots a little tender-soft so I can bite them without a real crunch but not so soft that they're mushy. The cabbage and carrots should be translucent. </span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Add the cooked rice noodles and toss it all together in the pan so the flavors soak into the noodles and enjoy your very healthy, very happy, delicious Chinese dinner. </span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Nom nom nom!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-65435107690996885052013-04-23T23:40:00.001-04:002013-04-23T23:40:21.684-04:00Tropical Kale Sauté<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Tired of boring greens? Or...need something else to do with the armloads you bring home from the CSA every week?? I did...seriously...so many greens.....</span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">On that note - there have been some disturbing blog posts circulating the interwebs lately about greens and green smoothies being bad for health because of the high oxalate content and predisposition to kidney stones. Greens do have oxalate which can cause stones, but only in excess or dehydrated individuals! PLEASE do not decrease your consumption of greens out of fear. Drink water. Eat your greens in moderation. If you are existing solely on pulverized raw greens for 3 meals a day we may have a problem, but any self respecting Southern woman eats several cups of greens daily, cooked and raw, when the season is high and no harm's come of it. </span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">That said..on to the island </span><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18px;">sa</span><span style="line-height: 15.59375px;">uté</span><span style="background-color: white; line-height: 18px;">! </span></span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><u style="font-weight: bold;">Ingredients</u>:</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">3-4 cups roughly chopped greens- kale and collards work great</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1 onion, chopped</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1c chicken cooked or raw</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1c pineapple chopped</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1 avocado chopped</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">2tbsp coconut oil</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1tsp ginger</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">salt and pepper to taste</span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Toss the greens into your hot skillet with 1 chopped onion. I learned a few years ago the best way to good greens is to grease them up first then to add the liquid - it's the ONLY way I cook greens now to preserve flavor and texture! So add 2tbsp coconut oil and toss over medium heat u</span><span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">ntil the greens are bright and shiny, then add - bear with me here - pineapple chunks and chicken pieces (I used cooked leftovers- if raw just cook until done). Take off the heat, toss with ginger and a little salt and pepper, and add 1 chopped avocado to the hot mix. </span><br />
<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">True to form - this is quick, easy, few ingredients, and it'll knock your boyfriend's socks off. </span><br />
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<span class="text_exposed_show" style="background-color: white; color: #990000; display: inline; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Mmmmm tropical kale anyone??</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-66875610411330079842012-12-20T23:12:00.001-05:002012-12-20T23:12:50.037-05:00Spiced Orange Date Balls<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Little globes of spiced holiday joy! ...Can I entice you further? I made these on a whim from an inspiration to use the delicious sun-ripened oranges I got as a thank-you for climbing my neighbor's orange tree to help her get them down before the frost. (Apparently Tucson has about three days of frost a year. Who knew?)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Anyway - please make these. Everyone will love them, and no will will ask where the flour, added sugar, etc are. Bonus - these are paleo and vegan! Perfect for any party.... aaand they freeze well! Seriously. My new favorite dessert/snack/powerfood/littlemorselofhappiness.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u style="font-weight: bold;">Ingredients</u>:</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">2c pitted dates (any variety)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">3/4c shredded coconut, plus 1c for rolling</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1c almond flour</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4c chopped p</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">ecans</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">zest and juice from one small orange, or half a large (naval) orange</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2 tsp allspice</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Pulse everything in a food processor or heavy-duty blender (aka vitamix) until the consistency you like. I like leaving in a few coarse bits :)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Spoon out a little bit and roll in shredded coconut until its a ball-shape. I like little bite-size pieces myself....so I can eat more of them! Omnomnom ^_^</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Happy Holidays!!!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-86220805186351451532012-11-17T16:15:00.004-05:002012-11-17T16:15:58.516-05:00Blackstrap Waffles<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">EHRMEGERD, WERFLS.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">*ahem*</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I mean, wow I forgot how much I love waffles!</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Mmmmmmm.......</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Ok back from delicious reverie. </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I made them with two eggs initially, then needed to add a third to compensate for the lack of gluten. They came out fantastic!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Turn your waffle iron on high.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Into a bowl: 3 jumbo eggs (I used duck eggs), 1-2tbsp butter, 1tsp vanilla, 2tbsp blackstrap molasses (just a hint of sweet and good for you too!) Blend. </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Add 1.5c milk of choice (I used fresh almond milk), and blend again.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Through a little sifter add 1tsp baking powder, 1/2tsp salt, 1/3c coconut flour, 1/3c almond flour, 1/3c flaxmeal (fresh grind 1/3c flax seeds). Blend again and voila!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">If your iron is hot, spray with a little oil or just spoon some coconut oil onto the bottoms like I did and wipe some on the top side, too. Put a heaping 1/3c batter for each waffle, and cook for about 4-5 minutes. Peek at 4 and see how they're doing. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">If they are crumbly like my first batch, add another egg. Again- these were 3 jumbo duck eggs, so it might be more like 4 chicken eggs.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Make 6 awesome delicious waffles. So probably feeds 3.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">These aren't super sweet - you could use them as pancake batter, and sweet with syrup and berries or savory with smoked salmon and capers! </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Imagination is King. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">(Breakfast this morning - with pure maple syrup and a little ginger powder)</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com2tag:blogger.com,1999:blog-730236938818090014.post-2407427521754546292012-11-17T12:19:00.001-05:002012-11-17T12:19:48.426-05:00Acupuncture, El Hobbit, and The Most Amazing Chai<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Hello friends!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">What a wild ride life can be sometimes. There are ups and downs, and sometimes corkscrews, or long flat stretches when you think you might lose momentum and just stop entirely, and waterfalls and zero-gravity points... </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">This past month was a lighter rotation working in the surgery clinic only 50 hours a week, so I have been capitalizing on the opportunity to expand my life. Spanish learning, guitar playing, Tony Robbins Personal Power cassettes (yes, cassettes!!), yoga, Buns of Steel (note the early 90's theme...), gardening, and of course cooking and eating!</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Life is too precious to waste it on being mundane.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">And so here I am, status post an amazing acupuncture session to move my stagnant overworked Qi, with a copy of El Hobbit next to me as incentive to practice my Spanish (because El Hobbit is far more interesting than </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #990000;">Señi</span><span style="color: #990000;">o</span></span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">r </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Burridan's Donkey). </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I humbly present to you my favorite new recipe of this past month:</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><b><u>The Most Amazing Chai</u></b></span></div>
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 17.999998092651367px;">This starts with amazing almond milk.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 17.999998092651367px;">Buy a bag of blanched almonds. Don't bother blanching and peeling them yourself- there is minimal cost difference and it's just</span></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"> not the same.<br /></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Place 1 cup of said almonds into blender with 3 cups of water and 1 tsp good vanilla extract.<br />Blend. A lot. </span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br />Strain through good cheesecloth, the thicker the cloth the longer it will take - but the creamier the end product will be. I actually use a cloth yogurt straining bag. (and save the almond paste to make something yummy!)<br />You can stretch to 4 or even 6 cups of water for everyday almond milk, but only use 2.5 - 3 for the thick creamy texture of "half&half" for good chai :)<br /><br />For the chai itself, follow this recipe: (credit where credit is due- this tea base is amazing)<br /><a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fchai-tea.org%2Frec%2Frec101.html&h=VAQGppxYN&s=1" rel="nofollow nofollow" style="cursor: pointer; text-decoration: initial;" target="_blank">http://chai-tea.org/rec/rec101.html</a><br /><br />I changed the following: I boiled the spices for a while before adding the tea since I didn't want a bitter taste from using black non-Indian tea. I added the almond milk (instead of half&half) <b><u>after </u></b>I strained the tea, with 1 tsp of honey per 6oz tea instead of sugar.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">It is amazingly delicious and makes enough to share...or just more for you!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Peace and Good Eats,</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Elizabeth</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">More recipes to follow, every week, I promise!!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-58433460067117432742012-10-18T15:13:00.000-04:002012-10-18T15:26:23.915-04:00Spiced Cherry Glaze over Grilled Porkchops<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">My mom says, "What do you want to have for your early birthday dinner?" </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">And the first thought that popped into my mind was "Cherries." Why? Because they are tart and sweet and luscious and rich and scream "Celebration!" with every bite!!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">So I made this sauce, and Mom grilled up some AMAZING porkchops - still not sure how she's so good making really good food, and we added steamed asparagus and a salad with romaine, baby spinach, and ripe gorgeous yellow/rose Bartlett pears (made fabulous with some fantastic sharp salty gorgonzola for those of you not in the Whole 30 right now)</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I intended the sauce for the chops. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I maybe poured it over everything on my plate. :ahem:</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Into a small saucepot on medium low heat, add:</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c water</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c dry red wine</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">3/4c dried tart cherries</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4c Polaner all fruit seedless raspberry (they don't use any added sugar)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2tsp each: cinnamon, nutmeg, allspice</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Bring the mixture to a low simmer. Stir every 5-10 minutes to make sure it's not sticking to the bottom. Add a little water and wine (equal parts) if you need more volume, or let the sauce reduce down until it is thick enough to coat the spoon for a glaze. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I followed the above recipe and simmered until the cherries were rehydrated- soft and plump. I then took all the liquid and used it to marinate about 2lbs of porkchops for 30min before my momma grilled them to perfection. I then added the all the same liquids and spices to the rehydrated cherries to make a second batch of sauce with them and it came out fantastic - so one could probably use as little as 1/4c of tart cherries for this and it would do beautifully. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I think fresh fruit would also work well, but I would reduce the water by 1/2 and leave the wine at the same volume. Cherries, blackberries, raspberries or peaches would be best I think, and you could try brandy instead of wine. I would strain the mix if using blackberries since they are so seedy. Experiment and let me know how it turns out!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-17439275634686060222012-10-13T12:51:00.001-04:002012-10-13T12:59:03.940-04:00Happy Noodles<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Happy Noodles!</u></b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I love noodles. I love that slurpy, soft-yet-substantive, dances in my mouth texture. I love that they sop up flavors and hold court with the delicate and down-home alike. I love that each form tastes different than its brothers - a thin wide ribbon so unlike short grains of risotto or fat springy spirals! </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">...Did I mention I love noodles? Oh yeah, and I'm Italian. And </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I've realized it's not the wheat I'm in love with when it comes to these delicious noodley bits - its the noodleyness! And we can Absolutely </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">make amazing noodles out of vegetables. I hate calling it zucchini "pasta", or cauliflower "rice". It feels like a cop-out. Like I'm attempting to substitute for the real and better thing. It makes me miss "real pasta" and "real rice" - except I don't! Truly I don't - wheat pasta doesn't float on the tongue the way a well cooked zucchini noodle does, white rice doesn't hold a candle to the texture and flavors I can build with grains of cauliflower!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">All this little burst of inspiration hit me when I was home, thinking up something to cook for me and my mom. So I made noodles. Happy noodles. :) Enjoy!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>: (serves 2, easily made for more)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 sweet bell pepper, pith and seeds removed. Julienned or chopped.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c sweet grapes, chopped</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c sweet tomatoes, chopped</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c baby spinach</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2c onion or shallot, diced - or pearl onions halved</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4c cashews, chopped (if salted you may not need to salt the dish)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1tbsp olive oil</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">2 zucchini, peeled then stripped with a veggie peeler into noodles</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">salt, fresh cracked black pepper, garlic to taste</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">(If using fresh garlic saute in pan with the rest. My mom has this amazing spice grinder of </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">roasted garlic flakes that you grind up right onto your food - </span><u style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">amazing </u><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">flavor for dried!)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Into saute pan on med-high heat: olive oil, onions and garlic if using until fragrant. Add all ingredients except zucchini and spices. Saute until they blacken a little and release their juices. Stir only every 6-7 minutes to allow that caramelization to happen, about 15 min total.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Meanwhile, strip your zucchini into noodles. Don't include the outer peel, and stop when you reach the seedy middle. S</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">ave that part for roasted veggies later - seedy noodles are not so good and break apart easily in the pan. This is so easy! I love the wide flat texture, they cook up so slippery and noodley and hold onto a good amount of sauce mmmmm</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Once your spinach is wilted and veggies are sufficiently softened and blended, remove from pan leaving the oil behind. Into the skillet toss your noodles on high heat, allowing them to brown and soften without becoming mushy. This only takes about 2 minutes. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Toss the toppings back into the pan and mix them with the noodles, then serve it up with some cracked black pepper, garlic and salt to taste! </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Happy Noodles<!--3--></span></div>
<br />Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-91882451669359135992012-10-08T22:18:00.000-04:002012-10-08T22:28:39.920-04:00Bell Pepper Sauce over Zucchini "Pasta"<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Shrimp with Bell Pepper sauce over Zucchini noodles:</u></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">This is another stunner. My sweet Nonna surprised me with a package - I opened it up to find six Gorgeous red bell peppers from my Poppa's garden!! I couldn't believe they held up to shipping so well - I could feel the love radiating from the box. She sent it with this recipe (how sweet!) - I just swapped out yummy zucchini noodles for pasta.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>: (feeds 3-4)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 6 sweet bell peppers (organic)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 1 sweet onion (yellow or white)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- olive oil</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 1-2 large zucchini (however much noodles you want)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 2 vine-ripe red tomatoes</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- a handful of fresh basil leaves, or 2tbsp dried</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 2 tbsp white raisins (trust my Nonna...it's amazing)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 10 large shrimp per person (thaw in cool water if frozen)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- garlic, salt, pepper</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">First roast the peppers: place sliced cleaned peppers and chopped onion with generous olive oil, basil, garlic and a pinch of salt in oven to bake at 375 for 30-40 min until soft and the skin peels off easily. Peel skins off peppers, then slice or dice finer as desired. If the skins are thin and don't peel off, don't worry. Not all of mine did and I hardly noticed, but the texture will be smoother if the skins can come off.</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">While they are roasting, make your noodles. I have seen them made into wide flat noodles with a veggie peeler, but I make mine with </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">this </span><span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif;">World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer</span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"> from Amazon.com* to make my zucchini pasta (about $32):</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">The zucchini "noodles" come out perfect every time and it's such a time saver that veggie noodles can actually be a regular occurrence. I use it to make sweet potato curly fries and noodles too and it works like a charm.</span></span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Pour the oil from the roasting peppers into a skillet and saute the noodles on med-high until they are almost done-- cooking at a higher temp helps get them toasted without getting mushy. Remove them to a plate, leaving the oil in the skillet. </span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Add to the hot skillet your chopped tomatoes, basil, 1-2 cloves garlic or 1-2tsp powdered, and raisins and cook until the tomatoes are reduced and the raisins are plump. Add the peppers and onions plus the shrimps and heat until the shrimp are just pink through. Toss with the noodles until all hot and combined - and voila! Season to taste with cracked black pepper and sea salt. </span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Enjoy with a dry red wine and some good company. Mangia!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-small;">*I have no affiliation with Amazon or World Cuisine. I bought the slicer of my own accord.</span></div>
<br />Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-64356734245413577702012-10-08T21:31:00.001-04:002012-10-09T14:48:41.603-04:00Carrot Ginger Coconut Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Carrot Ginger Coconut Soup</u></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">This soup is heavenly - like velvet on the tongue. It could easily be adapted into a cold custard with the addition of an egg yolk or two and sweetener to taste, it's that good.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">The roasted garlic is the key to the flavor depth - I tried making it with fresh garlic cloves and, while delicious, lacked the Symphony in my mouth that the first batch created.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">This was a serendipitous soup, created from the happened roasted things of a happy Sunday roasting day - a 'by-product' of sorts to fill the oven and avoid wasted energy while I roasted a chicken, etc. for the week. I'd suggest a similar approach...especially since I roasted the carrots and sweet potatoes in the leftover chicken drippings! :gasp: I'm sure that had Nothing to do with the scrumptious flavor at all.... ;)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u> (feeds 3-4)</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">2 roasted sweet potatoes -- <span style="font-size: x-small;">no skin, roasted with olive oil, </span></span><span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif; line-height: 22px;"><span style="font-size: x-small;">garlic powder (1tsp), cinnamon (1tsp), and ground cloves (1/2tsp), ground nutmeg (dash)</span></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">two roasted carrots</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">2 cloves roasted garlic (mmm....maybe 3...)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">one piece ginger (1 inch)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">one can coconut milk </span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">one small apple (no core, and no skin if your blender isn't powerful)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/2 tsp good salt</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/8 tsp ground cloves or allspice</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Blend until smooth then heat until gently simmering. </span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">For a savory side dish, serve as is or with a little cracked pepper on top (pretty presentation!)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">For a sweeter treat, add a dollop of coconut cream and a drizzle of good maple syrup!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">*For custard: add 1 egg yolk while blending, heat to a simmer, add sweetener at that time to taste (try 2 tbsp maple syrup) and cool in individual custard cups</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Did I mention...</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">This is SO GOOD</span></div>
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<br />Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-56231855954883730852012-09-26T23:43:00.002-04:002012-10-08T22:29:16.994-04:00Coco-Lime Cauliflower "Rice"<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">My first attempt at cauliflower rice - it's as easy as everyone makes it sound, and it came out so great! My only issue - 6 servings?? Hardly. Maybe 3.... or 2 if I'm feeding my man ^_^</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I love the coconut & lime flavors. I used to cook regular rice like this alll the time...</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u style="font-weight: bold;">Ingredients</u>:</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 head of cauliflower</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 onion</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1-2 tsp coconut oil</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4 - 1/2c coconut milk</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 lime (or 2-3 tablespoons lime juice)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">pinch of salt</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">If you have a food processor r</span><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">inse and chop the cauliflower into ping pong ball sized pieces and throw them in, and pulse until rice sized.</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I do not have a food processor, but I do have a blender. SO if you put the pieces into the blender and add water until they float...and pulse the blender it'll do the same thing! Then just drain the water...(I poured it over one of those screens you use on your skillet to keep the bacon fat from popping out. Props to self for MacGyver-ing my kitchen.)</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Set your skillet onto medium high, add the chopped onion and coconut oil and cook until translucent. </span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">(I used this time to make my greens for dinner).</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Then add your cauliflower rices, squeeze the lime with some pulp into it (or add the lime juice), and add your coconut milk. If it's regular use 1/4 cup, light use 1/2 and cook the water out longer. Add your pinch of salt (you can add more after it's cooked if you want).</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Cook you up some chicken or fish while this is going - it'll take about 10 minutes. I left it uncovered so the water evaporated to make it more ricey textured. Worked great!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">I seared up some Alaskan Char in a pan with a little coconut oil, and sprinkled it with garlic and curry powders. Served it all up together and had a happy little meal by myself to celebrate....I dunno. Felt like celebrating. ^_^</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Let me know what you think!</span></div>
Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-87926337739138070662012-09-26T23:04:00.001-04:002012-10-09T00:13:11.111-04:00Zucchini Pancakes<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">These are Far more delicious than I would have imagined, though I shouldn't have doubted since they're an adaption from my Nonna's recipe. </span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I substituted pistachio flour for traditional wheat flour, and it's a stunning culinary combination. I swear these are mom approved, kid approved, boyfriend approved, roommate approved...the whole 9 yards!</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">True to form, these are easy peasy and a snap to make - or make them ahead and pop into a skillet (or the microwave) for a hearty healthy breakfast in seconds! The recipe is easily halved or doubled - as written it makes about 8 hand-sized pancakes.</span></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingredients:</u></b></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">3c Grated zucchini</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">4 eggs</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">1/2c nut flour - I used pistachio!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">1/4c dried parsley (1/2 if fresh)</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">1 tsp salt (**omit if nuts were salted)</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">1/8 tsp pepper</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1/4 tsp garlic powder</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Heat up your skillet to pancake temperature - on my stove that's about a #4, or medium-low.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Use the best eggs you can find - farm raised eggs or duck eggs just taste so much better! Beat the eggs with the nut flour and spices. Squeeze all the water from the zucchini and mix it into the egg batter. </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Once a drop of water dances across your skillet you're ready to go!</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Drop the batter by spoonfuls and flatten them out a bit so the cook through evenly. Flip after 3-4 minutes to brown on both sides and enjoy!!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Make em big, make em small...either way they're freakin' delicious. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">(I may have eaten the whole batch in a day...)</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-14327988982511590832012-07-27T10:18:00.001-04:002013-04-23T23:07:02.406-04:00Duck Eggs for Breakfast<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">A pauper's breakfast fit for a King. Or Queen.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I put them in enough water to cover by 1/2 inch. Bring the water to a boil. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Once it starts to boil set the timer for 5 minutes for soft boiled, 6-8 for medium to hard boiled.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Peel. Sprinkle with a little herbed Himalayan sea salt. Breathe sighs of utter contentment. Enjoy.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Happy Breakfasting</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com2tag:blogger.com,1999:blog-730236938818090014.post-12521547432232892212012-07-25T22:38:00.001-04:002012-07-25T22:38:19.381-04:00Easy Baked Ratatouille<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Isn't it gorgeous??? I was Thrilled with the way this came out. I fall in love with my CSA share every week, and was so happy to see eggplant in the baskets! For some reason a lot of people don't like their eggplants and leave their shares on the trading table. I ditched my ears of corn and got two extra shiny fat eggplant instead....an excellent trade if I do say so myself.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Ratatouille is technically a dish of cooked vegetables including tomato and eggplant with garlic and herbs, though the cooking method and spices used vary widely. In this one I used what I had on hand and baked the whole thing so there wouldn't be a million steps of sauteing and baking and simmering etc. etc. It's delicious and this pan made enough for about 6 meals!</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Ingredients</u>:</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">2 medium eggplant. they should be shiny! it's ok if they're a little soft though since they'll be baked well</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">1 big summer squash or a couple zucchini </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">2-3 yellow onions</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Tomatoes - a handful of grape or a couple larger varieties</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Olive oil</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Basil</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Garlic</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Slice the eggplant top and bottom off the slice into 1/4-1/2" thick slices (I like mine thick and meaty!) Lay on a clean surface or towel, sprinkle liberally with salt, and let them sit while you cut everything else. This step is critical to make them taste good! The salt draws the bitterness out and when they're ready you'll see beads of brownish liquid. If you have high blood pressure you may rinse them after, otherwise just pat them dry without rinsing and don't add extra salt to the dish. Dry thoroughly before adding to the pan.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Meanwhile: Preheat your oven to 400F, or better yet put these in while you're cooking a chicken to save energy and make a whole meal! </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Slice your veggies all about the same size except slice the onions very thin so they caramelize well. I do the onions in half, then slices so I get half-rings.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Layer the slices of squash, then onion, then tomato, then eggplant. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Drizzle the whole thing liberally with olive oil then sprinkle with dry or fresh basil and powdered or fresh chopped garlic to suit your tastes. Again - my method for spice amounts is really just sprinkle from high up (about 6") and lightly cover the surface of whatever I'm making. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Put the pan in the oven and cook at 400F, checking every 15-20 minutes. It'll take 45-1 hour since it's such a lot. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Amazing. I had this with my roast chicken for almost every meal for a week. And for someone who craves variety...that means it must've been damn tasty. Just sayin'. </span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-81720123460739565582012-07-22T22:37:00.000-04:002012-07-25T22:40:54.581-04:00Christmas in July Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I am finally back from my long cooking and blogging hiatus!</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">For those still following - I've missed you, and my apologies for the absence. I've made the move to Tucson, adjusted to the heat and extremely low humidity, caught Valley Fever, and ate about 3 weeks worth of restaurant food and microwave type things until I was very sad indeed. Once I got my kitchen unpacked, I purged my new home of all foods non-paleo (except a bag of sugar for the hummingbird feeder). I am now 3 full days into eating delicious organic home-grown goodness and I feel amazing!</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">The focus of the blog will, as in past, henceforth be especially dedicated to things easy to make and super nutritious since I now can only cook once or twice a week (sad). Intern year will be pretty heinous in terms of hours so I have to plan ahead if I want to withstand the temptation of bagels at morning rounds. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">First up....chicken! Big roast chickens. SO easy, and they make tons of meat to last me the week. Plus I love the gravy that they make over the veggies, and I love that I get dark and white meat, and the offal inside. </span><br />
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<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Ingredients</u>:</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif;">One chicken. Free range/organic/what have you. Defrosted in the fridge for a few days if needed. Don't bother rinsing, it's not necessary. Just fish out the inside bits.</span><br />
<span style="background-color: white; color: #990000; font-family: Georgia, 'Times New Roman', serif;">Bag of organic baby carrots, or chop some up yourself. About a cup.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">2 medium onions, chopped coarsely</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">A root vegetable chopped same size as carrots and onions. Sweet potato, turnips, parsnips, beets...whatever strikes your fancy!</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 400F.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Put chicken in pan. Put veggies around chicken (NOT in it! They won't cook evenly if you do)</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Sprinkle generously with garlic powder (2tsp), cinnamon (2tsp), and ground cloves (1tsp). Add a dash of nutmeg if you have it!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Drizzle with a few tablespoons of good olive oil.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Pop in oven for an hour or so - depending on size of chicken. Mine took 1:20. But I got work done while I waited!! You want the juices to run clear - meaning when you pull the thigh away it comes easily and you see NO pink.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Tear off a chunk and eat it for dinner while you wait for the bird to cool down. One bird feeds me for 2-3 days by myself. (4-5 meals).</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Your house will smell like Christmas, and the taste is divine. I literally caught myself singing Christmas carols...</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">VARIATION -I made the same roast chicken a few days later, but instead of olive oil, garlic, cinnamon, cloves, and nutmeg-- I used coconut oil (a couple tablespoons) and garlic and curry powder! OMG my house smelled like a Bazaar. ....I like smells, can you tell? </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">It was delicious. Try it. </span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Happy Eating!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com2tag:blogger.com,1999:blog-730236938818090014.post-35444386906248535242012-06-14T21:41:00.002-04:002012-06-14T21:41:51.974-04:00Lime in the Coconut....on some Chicken!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">This was so good my man and I ate it all.....and made a second batch right then and there...and ate it all again!!!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">You put the lime in the coconut and shake em both up.... just kidding ^_^ What I love about this is how the chicken and sweet potato flavors are so completely different, yet Perfectly complement each other.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Ingredients</u>:</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Chicken breast, chopped into bite size pieces</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Flaked coconut, <i>unsweetened</i></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Juice of 1/4 lime</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Coconut milk, 2 oz.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Sweet potato</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Cinnamon powder</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Cayenne pepper</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Toss the chicken bites in a hot skillet until almost cooked through, then add the coconut flakes until they are brown and toasty and you start to get that fabulous coconut aroma. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Add the coconut milk and squeeze in the lime juice and simmer on low until the sauce thickens.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Meanwhile...</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Cook up the sweet potato however is your fancy. Truthfully...it's about the only thing I use the microwave for. Potato in, 6 minutes, done. The skin comes off easily and they're perfectly tender without added water or oil. Chop into bite sizes.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Put potato bites into a bowl and toss with equal parts cinnamon and cayenne - about 1/4 tsp each per serving. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Spoon the chicken and some sauce into the bowl and viola! </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">A taste of the islands with just a hint of kick and warmth. SO GOOD.</span><br />
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<br />Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-21058366728566996552012-06-07T09:52:00.001-04:002012-10-09T00:05:51.203-04:00Taco Night!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">When a man has a craving for tacos...there is no stopping him. So I took it as a personal challenge to make them delicious, nutritious, and beautiful...and inexpensive since student loan debt hovers over me like a black cloud of doom.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">End result: success on all counts. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Ingredients</u>:</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Ground beef. I got 97% lean on sale, but I'd get grass-fed if I had access.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">An onion, diced.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Romaine lettuce "shells" - washed and dried. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Fixins: bell peppers, cherry tomatoes, avocado, roasted green chiles (or a spicy pepper like jalapenos), and the secret ingredient...green pumpkin seeds! Trust me. It's a texture wonderland.</span><br />
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">In a big skillet brown the diced onion in olive oil. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"> *Remember - heat the pan first, then add oil and food together and stir, preventing sticking and damage to the oil from heat.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">When the onions start to brown and become translucent, add the beef. Crumble the ground beef as it cooks until well browned. I add spices after so they don't mask the done-ness.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Spice to taste - I add to 1lb beef about 1tbsp garlic salt, 1tbsp chili powder, 2tsp paprika, 1/2tsp oregano, 1/2tsp thyme, 1/2 cayenne pepper. Delicioso.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">In a separate pan, saute bell peppers with pepitas (pumpkin seeds) until the peppers are browned and the seeds are toasted. Spice with a pinch of salt.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Finally, you may either coarsely chop tomato and avocado and use strips of green chile as I did here, or mash the avocado with tomato and jalapenos to make a guacamole/salsa. Your choice :)</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Assemble onto the lettuce shells: beef mix, chile strip, peppers and pepitas mix, avocado and tomatoes. Get messy and enjoy!!</span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-69434612761900937602012-06-02T13:21:00.001-04:002012-06-02T13:21:47.979-04:00Thai Cabbage Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Cabbage rolls are a little time intensive only because the cabbage leaves take time to cook. You could boil the cabbage and peel the leaves ahead of time and store in the fridge up to two days, tightly sealed, to speed this up. They are so worth it though! Delicious, a nice way to get your cruciferous veggies in, and great fix for a burrito craving!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I put the beets and cabbage in the same pot of boiling water since they take about the same time to cook :)</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Put the veggies in, add enough water to cover them and bring to a boil. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">As the cabbage leaves turn translucent, take it from the water and peel them off one at a time then return to the boiling water to continue cooking. </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Meanwhile - cook up whatever you want for filling!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">I used tilapia, broccoli, and beets, and made a delicious almond sauce to go with!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><b><u>Tilapia</u></b>: Pan fry the fish until opaque and flakes easily. Don't flip until you see the fish is more than half cooked through.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u>** TIP **</u> : To get a crisp fry without heat the pan first, then add your oil right before adding the food so the oil doesn't have time to smoke. Then shake the pan a little right away and every minute or so to keep the food from sticking.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Broccoli</u>: Use the same technique as for the tilapia, but add some flaked coconut (UNsweetened), garlic, and a splash of tamari.</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Beets</u>: These add a great texture and earthy flavor, but carrots could be used as well. Boil the beets until a knife can pierce them through easily (20-40 minutes depending on the size of the beets). Put into a bowl of cold water to stop the cooking. Pierce with a fork to stabilize the beet on the plate and use a knife to cut the skins off, then slice and chop into sticks. Beware beets can seriously stain! Fingers, clothes, countertops - be careful!!</span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">When everything is cooked and done - fill a cabbage leaf, roll the edges in, and viola! </span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Thai Almond Sauce</u>: Blend 2 tbsp almond butter, 1 tbsp tamari, 1/2 - 1 clove of garlic, 1 tsp sriracha (no sugar added!), and 1 tsp honey to taste. Yum!</span><br />
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<br />Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-33423116460529209892012-06-02T11:21:00.003-04:002012-06-02T12:07:43.301-04:00Confessions of a Non-Baker....and Paleo Pancakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">I...am not a baker. I can bake a few (non-paleo) things very well - I have "famous" chocolate chip cookies, for instance. But I've been working from the same recipe since I was 10, and for someone who hates stagnation and doing the same thing more than once....it's not a practice I usually follow. </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Baking requires patience. Perfection. Balance. Chemistry. Exact numbers and temperatures and times. This can be a beautiful thing and I admire all who can pop out a souffle or a Baked Alaska. Alas, I am not one of them.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">I am a cook. Spontaneous. Heat of the moment. Passion and Emotion. There are no mistakes - nothing a little more liquid or a longer cooking time can't fix. I love that I can forage for Paleo things at my mom's house - and whip up something like frozen shrimp with frozen green beans, frozen basil, and powdered garlic in canned coconut milk. And it is unreasonably delicious.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">That said - I have been craving, and I mean CRAVING pancakes. I don't like to bake. I don't like to make paleo versions of non-paleo foods. But since my skin breaks out in a rash at the mere mention of Denny's...going out for a fat stack of pancakes just isn't an option. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">So here is my attempt at Paleo Pancakes. Wish me Luck.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><span style="font-size: x-small;">*Sourced with modifications from http://paleopancakes.co/paleo-pancakes-fluffy-coconut-flour-pancakes </span></span></span><br />
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<u><b><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Ingredients:</span></span></b></u><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">4 eggs, room temperature, separated. <span style="font-size: x-small;"> (I use Omega-3 eggs, and the closest to pastured I can afford)</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">1 & 1/4 cup coconut milk, full fat of course. <span style="font-size: x-small;">(Of note - "light" is just mixed with water, always buy the full fat kind and water it down if you want to save $$$!)</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">2 tsp vanilla extract <span style="font-size: x-small;">(or you could infuse coconut milk with 1/2 a vanilla bean)</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">2 tbsp honey</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">3/4 cup coconut flour</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">1 tsp baking powder</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">1/2 tsp sea salt</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">1/2 tsp cinnamon </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Cooking fat - coconut oil is easy, but ghee (clarified butter) would be delicious</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Maple syrup and fruit for toppings!</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Separate the eggs. Whip the whites until they form peaks. In a separate bowl - beat the yolks until smooth and blend in the coconut milk, vanilla, and honey. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">In a third bowl, mix the dry ingredients together. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Add the wet to the dry, mix gently until no lumps, then fold in the whites until well blended. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">My Papa always told me the secret to fluffy things is to mix thoroughly - but not too hard and don't take your time about it. A light, quick hand does the trick!</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia, 'Times New Roman', serif;">While your batter is setting up: </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Get your pan or griddle nice and hot - about medium high, or 6-7. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvHs9pKNWNQUASjrRIN7DM34JbBKMPRw7MqYX1r8z9KAyQNE4kLg0IGq4HM-bDq643sx6XfgYfqozwj9OPwUxHFf-TyI5sgHtmhNR5PBNPOa-vsXFazA8Wr2C7iIpPNfI4ZcdffWTuNg/s1600/photo+1+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvHs9pKNWNQUASjrRIN7DM34JbBKMPRw7MqYX1r8z9KAyQNE4kLg0IGq4HM-bDq643sx6XfgYfqozwj9OPwUxHFf-TyI5sgHtmhNR5PBNPOa-vsXFazA8Wr2C7iIpPNfI4ZcdffWTuNg/s320/photo+1+%25282%2529.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzIkh8cgI8UcB_jVma_DP-SXolw4AZizhBUuaN-UXADAUyT7-bpvGbNLTQx6Wh0PcVMZ-sJbpCk-UnOljz3GZ8N-FQHm2k5AjvlnUa_vNWCjel_77Q0YKbJY-wOnlh8lZsnO-aQO59fs/s1600/photo+2+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzIkh8cgI8UcB_jVma_DP-SXolw4AZizhBUuaN-UXADAUyT7-bpvGbNLTQx6Wh0PcVMZ-sJbpCk-UnOljz3GZ8N-FQHm2k5AjvlnUa_vNWCjel_77Q0YKbJY-wOnlh8lZsnO-aQO59fs/s320/photo+2+%25282%2529.JPG" width="240" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">Let the batter set for 5-10 minutes - this is important to let the baking powder do its job!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Grease your skillet well. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Ladle the batter in small amounts - for ~ 3" diameter 'cakes. Big pancakes won't firm up with this batter.</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Wait to flip until the edges look dry and are lifting up from the pan. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Flip, let them cook another few minutes so they are done. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">Viola! </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;"><br /></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBkiFeZsnDEsDK3M_IZxB5OwW7Od0KUYTyNmpsYi4JyUVgO8IPg6I1OXat7Gaw_eIYZ138eFS7ELBuL7xSTRbSXl4JcfGI2JCLtz-7ImFTGGeBb8i6Drr7i7lMSI9sgfkXlziUFA0S_M/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBkiFeZsnDEsDK3M_IZxB5OwW7Od0KUYTyNmpsYi4JyUVgO8IPg6I1OXat7Gaw_eIYZ138eFS7ELBuL7xSTRbSXl4JcfGI2JCLtz-7ImFTGGeBb8i6Drr7i7lMSI9sgfkXlziUFA0S_M/s320/photo+3.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaSQTd1mcoEBEb9JnDy2u0l2yvMuUicVr-8ln0EpP8c2JZJFpsRdzKEt5R1kc8DRe5bZqb4ep6QKBEKEpqxBgQpDEurYgtjXsymVyjDP2ibiZsd9GOkhBAhGRy8N1l4sBkBiESmgO8vo/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaSQTd1mcoEBEb9JnDy2u0l2yvMuUicVr-8ln0EpP8c2JZJFpsRdzKEt5R1kc8DRe5bZqb4ep6QKBEKEpqxBgQpDEurYgtjXsymVyjDP2ibiZsd9GOkhBAhGRy8N1l4sBkBiESmgO8vo/s320/photo+4.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #990000;">And the verdict is....</span></span><span style="color: #990000; font-family: Georgia, 'Times New Roman', serif;">DELICIOUS!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgoXyrFnDyQl-q7OtG9BP_zQddY8zxVZ-EWS2YYdWkABKmQtXvz21H_D1RQdOxtbz6Oz1s-6nEqBR02p9yJKDDPyooz7pt6gECnxackzcO8Zt8uDDVwcy67KqqYKZcFFqJuHSg3v1-mk/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgoXyrFnDyQl-q7OtG9BP_zQddY8zxVZ-EWS2YYdWkABKmQtXvz21H_D1RQdOxtbz6Oz1s-6nEqBR02p9yJKDDPyooz7pt6gECnxackzcO8Zt8uDDVwcy67KqqYKZcFFqJuHSg3v1-mk/s640/photo+5.JPG" width="480" /></a></div>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com3tag:blogger.com,1999:blog-730236938818090014.post-82619251566165682362012-04-23T15:05:00.001-04:002012-04-23T15:05:19.742-04:00Nutty Shrimps over Kale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQZqiXav1c20xmOjOBX5RrtuSY5jaeF86Sw0wVJ4zvM7Je7X5PVphBjLrT4b6dvkAsa6Cci3Qb0-wSUHy7qG9XW6ed0l3wIlLi7a0B988mO7O8DOlUxZPqnRiDKc_aNOJayFPtYVdnbw/s1600/shrimp+kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQZqiXav1c20xmOjOBX5RrtuSY5jaeF86Sw0wVJ4zvM7Je7X5PVphBjLrT4b6dvkAsa6Cci3Qb0-wSUHy7qG9XW6ed0l3wIlLi7a0B988mO7O8DOlUxZPqnRiDKc_aNOJayFPtYVdnbw/s640/shrimp+kale.jpg" width="480" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">This is a fun recipe balanced in fats and proteins and PACKED with nutrients thanks to the kale and pepitas! And I think it took me all of 7 minutes to make...love it!</span></span><br />
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<u><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Ingredients:</span></span></b></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">10 shrimp, thawed, peeled</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">3-4 big leaves of organic red kale</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">1/2 ounce (small handful) of pepitas</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"> (shelled raw pumpkin seeds)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">2 oz coconut milk</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Rinse and coarsely chop the kale and put in a heavy saucepan with a lid and a few splashes of water, cook until they're soft enough for your liking. Add the pepitas and the shrimps and cook for another 2-3 minutes, just until the shrimps are that awesome orange color. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Plate and pour the coconut milk over the top. Easy-Peasy. And yummy! </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><br /></span></span><br />
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</div>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com5tag:blogger.com,1999:blog-730236938818090014.post-44229698651892238632012-04-23T11:33:00.002-04:002012-04-23T14:55:02.450-04:00Spring Melon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EazNGJ_-O3gfvvp5EUvMjDGof3FKpyHe0cEcFSXmbhrYpI3DakB8aV60gGvrwMKp03I23yTVvZuK-Hy0Qmepsrie0TnJXHHx1Ntl4aoZezY3m7qmWQCljlHvOOKaCHkkvk8WwYjJL4I/s1600/melon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EazNGJ_-O3gfvvp5EUvMjDGof3FKpyHe0cEcFSXmbhrYpI3DakB8aV60gGvrwMKp03I23yTVvZuK-Hy0Qmepsrie0TnJXHHx1Ntl4aoZezY3m7qmWQCljlHvOOKaCHkkvk8WwYjJL4I/s640/melon+salad.JPG" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">This is a light and refreshing salad I whipped up at my Mom's house - it tastes just like Spring!</span></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;"><u><b>Ingredients:</b></u></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">1 cantaloupe, cut into bite-size chunks</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">1/2 of one lemon</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">1 tbsp extra virgin olive oil</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">1 dash sea salt</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">1 tsp fresh lavender, rosemary, or mint (pick one) diced finely</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">Put the cantaloupe pieces in a porcelain serving bowl, juice the lemon half over the pieces (watch for seeds!) and discard the lemon hull. Toss pieces with the oil, salt and herb.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #990000;">Ta-Da! Wonderful. Would be great with chicken or fish - something light. Enjoy!</span></div>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-38520128808161039942012-04-03T16:33:00.001-04:002012-04-03T16:33:21.894-04:00Chile Rellenos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1wxI1KSQz9cvGnDIDJYuQg90mjfxMN8tQAXW0lNnJEgsGNIQhEHCGuD2t9d6DpyOhdxW74XsJLk68rUWHfqCZIe4rqphskAVVhKmlTKPOPNTLspD-2sh4TvB7UyTdVp7mRvIFMVRQjo/s1600/IMG_1164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1wxI1KSQz9cvGnDIDJYuQg90mjfxMN8tQAXW0lNnJEgsGNIQhEHCGuD2t9d6DpyOhdxW74XsJLk68rUWHfqCZIe4rqphskAVVhKmlTKPOPNTLspD-2sh4TvB7UyTdVp7mRvIFMVRQjo/s640/IMG_1164.JPG" width="640" /></a></div>
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Chile Rellenos are a traditional Mexican dish dating back to the 16th century and the Spanish conquest. The indigenous peppers were mixed with Spanish ingredients such as sardines or picadillo (pork diced with raisins, nuts, and spices), coated in an egg batter and fried. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">The more modern version stuffed with cheeses and battered with flour, or even pancake mix for speed in restaurants, is considerably less historic, and less health-supporting.</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">This version was easy, DELICIOUS, and I couldn't get enough of them....</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><u>Ingredients</u></b>:</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">- Roasted green chiles -- if you can't get these fresh or frozen, Hatch makes a canned version which I have used with great success</span></span><br />
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<a href="http://ecx.images-amazon.com/images/I/61StX7T6S8L._AA1018_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/61StX7T6S8L._AA1018_.jpg" width="200" /></a></div>
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">- Tilapia -- for stuffing! This worked surprisingly well. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">- Eggs -- for the batter</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">That's it! </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Ok - so you dry the chiles first on paper towels. If you are not using the canned ones then make sure you peel the tough outer skin off first. Once they're no longer very wet, slice a 2 inch opening down the body, near the middle. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Cut the tilapia into stuffing sized pieces - about the size of your finger - and insert one into each chile. Close the chile around the fish - you can trim the fish or add more for a better fit.</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">For the batter - separate the eggs. (1 egg does 2-3 chiles). Whip the whites until the form peaks. Slightly beat the yolks then fold them into the whites. There's your batter! </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat an inch or so of oil in a pan (DO NOT let it get so hot it smokes!), once the surface 'shimmers' (or you can drop a droplet of batter in and if it floats and sizzles it's ready) -- dip each stuffed chile into the batter, coating well, and place 1-2 at a time into the oil. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">After 3-4 minutes (once golden brown) flip it over - spatula works well - for another 2-3 minutes. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Enjoy! Great with salsa, enchilada sauce, tomato sauce, cocoa mole sauce, hot sauce..or all by their delicious selves. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">I served them with avocado clementine salad and a mountain of steamed asparagus.</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">MMMmmmm</span></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com1tag:blogger.com,1999:blog-730236938818090014.post-90205606545137178662012-03-22T12:38:00.000-04:002012-03-22T12:38:17.871-04:00Lemony Cod, Almond Veggies, & Fruit Salad<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">An amazing perfectly balanced meal, in 3 parts:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_5WLzFjQ0F2gWOEOgYkvenu0UQLdn6_XV6NaLP5kgdqy10n3RndVx97qzxdAe52w31CHJWNiiWJGHfvuNVmUVcEVfXMTFj84jsxZnQxnVMbVYMkZ_q-HkTOSkQMmSSbbqsh0x6n22lM/s1600/cod.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_5WLzFjQ0F2gWOEOgYkvenu0UQLdn6_XV6NaLP5kgdqy10n3RndVx97qzxdAe52w31CHJWNiiWJGHfvuNVmUVcEVfXMTFj84jsxZnQxnVMbVYMkZ_q-HkTOSkQMmSSbbqsh0x6n22lM/s640/cod.png" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Lemony Cod: </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Put broiler on hi. Place cod fillets into a casserole dish, drizzle with olive oil (1 tbsp), and sprinkle with parsley (3 tsp) and rosemary (1 tsp), and top with slices of 1 lemon.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Broil on hi, watching carefully and occasionally basting with the juices, for 15-20 minutes --or just until it flakes easily with a fork.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ks9cSntXrjvLtei9vNrikDlExmqr2rp92elyfCUgfjzIz0G1vrRklVB8x3MNgVac14TRgHBP9bSSlKZfFqHtPc6tEDkw-FqWv17c_YfBAy3nUWJqRF_dgFvnn7UmP4J2J8HzPrPBxbA/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ks9cSntXrjvLtei9vNrikDlExmqr2rp92elyfCUgfjzIz0G1vrRklVB8x3MNgVac14TRgHBP9bSSlKZfFqHtPc6tEDkw-FqWv17c_YfBAy3nUWJqRF_dgFvnn7UmP4J2J8HzPrPBxbA/s640/IMG_1118.JPG" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Almond Veggies:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Heat heavy skillet (I always use cast iron) on med-hi. Add a bag of frozen mixed veggies. (I cheat sometimes! Or you can cut up your own broccoli, cauliflower and carrots...)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Drizzle with a little olive oil (2 tsp) and sprinkle with lemon pepper seasoning and a handful of sliced almonds (1 oz.) </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Stir every few minutes so things don't burn, and turn down to low once you get close to your preferred veggie done-ness.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_whwVrlSBovoX27oB_XaK6BwCk9K8k9tpgM9IFNMUwwWY2Eap9cc24OpYchKQaPKaTXnAt8FTYdBt0BS_LocXuY4-rgYjOR93fY4VyZC3tzKg_7idwdmRjHypw2T00BjfTwUosR7bqMs/s1600/IMG_1119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_whwVrlSBovoX27oB_XaK6BwCk9K8k9tpgM9IFNMUwwWY2Eap9cc24OpYchKQaPKaTXnAt8FTYdBt0BS_LocXuY4-rgYjOR93fY4VyZC3tzKg_7idwdmRjHypw2T00BjfTwUosR7bqMs/s640/IMG_1119.JPG" width="480" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><br /></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Fruit Salad:</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Peel 3 tangerines/clementines or 1 navel orange and separate the sections.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Peel 1 grapefruit and separate into sections, and cut sections in half.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Peel 1 banana and cut into thick slices.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Toss together with 2-3 tbsp dried <b>unsweetened </b>coconut flakes.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">So delicious.</span></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-25723394910805462712012-03-19T20:50:00.002-04:002012-03-19T20:50:46.544-04:00Bomb Crockpot Ribs<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3oZx_e2g3_VPacwRKOQrrEWiYfxBqnZIV2xv1yxmLJmPi8t8n62GhOwBB-9DGrPyBYkKOm0L8yQHX5lXCyzmjzC5gahh1lT_2IWjMpDTG4FeKLeAWqSWQiu0-KSrzZgJJmDLCSQ1DtI/s1600/rib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3oZx_e2g3_VPacwRKOQrrEWiYfxBqnZIV2xv1yxmLJmPi8t8n62GhOwBB-9DGrPyBYkKOm0L8yQHX5lXCyzmjzC5gahh1lT_2IWjMpDTG4FeKLeAWqSWQiu0-KSrzZgJJmDLCSQ1DtI/s640/rib.jpg" width="640" /></a></div>
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Funny story about these ribs - I came home after class to this INCREDIBLE smell in my apartment, and had honestly No clue where it was coming from. I thought, "My neighbors must be cooking something delicious!" ...10 minutes later when I walked in the kitchen I realized the smell was coming from My cooking -- I literally had complete amnesia about tossing these bad boys in the crockpot before class! My subconscious likes to cook, too, apparently.</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Anyway - try these. They're so easy you'll forget you made them.</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients</b></u>:</span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">2-4 lbs pork ribs (with or without bone), 1 coarsely chopped yellow onion, 1/2 c orange juice, 2-3 tbsp rosemary, 2 tbsp sriracha or hot sauce, 2 cloves minced garlic, 3 tbsp soy sauce, 2 tbsp quality mustard</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Turn crockpot/slow cooker on low. Put ribs in it. Add onion. Add everything else. Turn ribs over a few times to coat them and mix everything. Put the lid on. </span></span><br />
<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Let it cook on low for at least 6 hours.</span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">My boyfriend and I ate it with some cubed turnips simmered in the rib liquid, and a salad with tangerine slices. </span></span><br />
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<span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Bomb. </span></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0tag:blogger.com,1999:blog-730236938818090014.post-8420990633424453302012-03-19T20:27:00.002-04:002012-06-04T00:19:59.503-04:00Grapefruit Almond Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUB7-peDDskKjic9qpnBkfPua-iADRQ0fdyOZwZpXkAqhRhkxnnuER6iGya3kWik0Hq04Y2QvFh2ut6FjOVUBWtVXyw03abyuE9xRjm6-uxkAYoHRMKJfpGIXhAg5YfFVVrKsfQy6qj8/s1600/IMG_1103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUB7-peDDskKjic9qpnBkfPua-iADRQ0fdyOZwZpXkAqhRhkxnnuER6iGya3kWik0Hq04Y2QvFh2ut6FjOVUBWtVXyw03abyuE9xRjm6-uxkAYoHRMKJfpGIXhAg5YfFVVrKsfQy6qj8/s640/IMG_1103.JPG" width="480" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Easy as 1 - 2 - 3 ....</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">1 - Salad: get lots of it, wash it, dry it, put it in a bowl. I prefer organic Spring Mix.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">2 - Grapefruit: section carefully like in the picture, or just peel, chop and toss on.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">3 - Almonds: grab a handful, arrange carefully on each slice, or toss on. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">That's it - the juice is enough for dressing and the almonds provide fat. Add grilled chicken on the side for protein to make it a meal. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">Mangia! </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;">**Note - check my link to EWG's Dirty Dozen for a list of pesticide laden produce to either buy organic or not at all</span></span>Elizabeth Artriphttp://www.blogger.com/profile/06939070051440578910noreply@blogger.com0