tag:blogger.com,1999:blog-15869046494607431622024-03-24T02:10:01.375-05:00Healthy and GourmetNatashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-1586904649460743162.post-17052057617542763162021-02-11T12:29:00.002-06:002021-02-11T12:29:43.405-06:00Shrimp Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5CwLxlFwqkcij9x2yn-4DuPMmKuijHMJQSpdQxxAKUz9F7NjjBJbgHm7OjllQ2EeJu1PitGwIZDeSokEAu2gq7iMm8yxT6AJCxyHCO92mI5Q0sj_FcTAR_QbR8ZfhbX9_jTabLZKf6c/s2048/fullsizeoutput_394b.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><div style="text-align: justify;"><br /></div></a><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5CwLxlFwqkcij9x2yn-4DuPMmKuijHMJQSpdQxxAKUz9F7NjjBJbgHm7OjllQ2EeJu1PitGwIZDeSokEAu2gq7iMm8yxT6AJCxyHCO92mI5Q0sj_FcTAR_QbR8ZfhbX9_jTabLZKf6c/s2048/fullsizeoutput_394b.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5CwLxlFwqkcij9x2yn-4DuPMmKuijHMJQSpdQxxAKUz9F7NjjBJbgHm7OjllQ2EeJu1PitGwIZDeSokEAu2gq7iMm8yxT6AJCxyHCO92mI5Q0sj_FcTAR_QbR8ZfhbX9_jTabLZKf6c/s2048/fullsizeoutput_394b.jpeg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5CwLxlFwqkcij9x2yn-4DuPMmKuijHMJQSpdQxxAKUz9F7NjjBJbgHm7OjllQ2EeJu1PitGwIZDeSokEAu2gq7iMm8yxT6AJCxyHCO92mI5Q0sj_FcTAR_QbR8ZfhbX9_jTabLZKf6c/w640-h480/fullsizeoutput_394b.jpeg" width="640" /></a></div></div><div style="text-align: justify;"><br /></div><p style="text-align: justify;">More often than not, this is my go-to method to utilize leftover rice. It is also a good conveyer of vegetables, and makes a great family meal. Sometimes, I like to go a little unconventional and serve it with a "vinaigrette" made of one part chili paste, one part rice wine vinegar and half part honey. </p><div style="text-align: left;"><div style="text-align: justify;"><span style="color: #990000; font-size: x-large;">Shrimp Fried Rice </span></div><span style="font-size: x-small;"><div style="text-align: justify;"><i>Makes about 4 servings</i></div></span></div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 lb fresh or frozen shrimp </div><div style="text-align: justify;">1 tbsp chili paste (more or less depending on desired level of heat)</div><div style="text-align: justify;">1/2 salt</div><div style="text-align: justify;">1/2 tsp pepper </div><div style="text-align: justify;">4 tbsp vegetable oil </div><div style="text-align: justify;">1/4 cup diced onion </div><div style="text-align: justify;">1/4 cup thinly sliced scallions</div><div style="text-align: justify;">2 carrots, peeled and cut into cubes</div><div style="text-align: justify;">3 to 4 cup cooked rice (white or brown)</div><div style="text-align: justify;">2 eggs, season with salt and pepper and whisked</div><div style="text-align: justify;">1 cup green peas </div><div style="text-align: justify;">2 tbsp soy sauce </div><div style="text-align: justify;">1 tbsp sesame oil</div><div style="text-align: justify;">fresh cilantro leaves for garnish (optional)</div></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">1. Combine the shrimp with the chili paste, salt, and pepper. In a large skillet, heat two tablespoons of vegetable oil and cook the shrimp for about 3 to 4 minutes until pink throughout. Remove to a plate and set aside. </p><p style="text-align: justify;">2. Using a paper towel, wipe the skillet clean and return to the stove. Heat the remaining vegetable oil and cook the onion, scallion and carrot until fork tender, about 3 to 4 minutes. </p><p style="text-align: justify;">3. Add the leftover rice and mix well, gently breaking up any clumps as necessary. Carefully push the rice to one side of the skillet, and pour in the eggs on the other side. Allow the eggs to set for about 30 seconds before scrambling and incorporating it into the rice mixture. </p><p style="text-align: justify;">4. Add in the peas, cooked shrimp, soy sauce and sesame oil. Continue cooking just until the peas are heated through. Garnish with cilantro and serve immediately. </p><p style="text-align: justify;"><br /></p><p><br /></p>Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com7tag:blogger.com,1999:blog-1586904649460743162.post-38784323205806980912020-11-25T12:52:00.001-06:002020-11-25T12:52:46.730-06:00Pumpkin Mousse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdQvOty5KEgZ-o7dCQBecS-y_qRjU4elpD6nTLRam5084tjarmxByFuMno8tl6UKE_r3OdJfHykWe3GY2IPhBrGk1vyhJX1PQAZqFCNA8tHqqOpKbVIxMcLSwQtA6b4THwx899e1VVxo/s2048/fullsizeoutput_3948.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1357" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdQvOty5KEgZ-o7dCQBecS-y_qRjU4elpD6nTLRam5084tjarmxByFuMno8tl6UKE_r3OdJfHykWe3GY2IPhBrGk1vyhJX1PQAZqFCNA8tHqqOpKbVIxMcLSwQtA6b4THwx899e1VVxo/w424-h640/fullsizeoutput_3948.jpeg" width="424" /></a></div><br /><p>For most people, Thanksgiving this year will be a small affair. It will be no different in our home. So, instead of a large pumpkin pie or any pie for that matter, I will be making this simple but absolutely luxurious pumpkin mousse. Canned pumpkin, some flavorings and whipped cream - a few ingredients that make for a low-key yet delicious dessert. </p><p><span style="color: #990000; font-size: medium;">Pumpkin Mousse</span></p><p><span style="font-size: x-small;"><i>Makes 2 servings </i></span></p><p>1 cup pumpkin </p><p>1/2 cup heavy whipping cream </p><p>3 tbsp of sugar</p><p>1/2 tsp vanilla </p><p>1/4 tsp each ground ginger and cinnamon</p><p><br /></p><p>1. In a saucepan over medium heat, mix together the pumpkin purée 1/4 cup of whipping cream, 2 tbsp of sugar, the vanilla extract and spices. Heat for 2 to 3 minutes, just until warmed through. Remove from heat and let cool. </p><p>2. Meanwhile, whip the remaining cream, with 1 tablespoon of sugar, to stiff peaks. </p><p>3. Once the pumpkin purée mixture has cooled, gently fold in the whipped cream. Divide mousse into serving glasses and chill for at least one hour before serving. Serve with additional whipped cream and crystallized ginger, if desired. </p><p><br /></p>Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-54647541706431735632020-11-25T12:06:00.004-06:002020-11-25T12:10:14.353-06:00Pan-Roasted Brussel Sprouts with Maple Syrup and Pecans <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISQ90eoug5Qe-DgdCSB9KMhpru-xABaCVh-hywOXlyFav0o4tBPwqyilhxZS2IqmKJ_jMG6mP5ZYmINf7RMmJ4OUCT-tk0-COwlw7mVupwAEQ01c4neyTaEom-sWXYCP0IMxw7-SiVGI/s2998/fullsizeoutput_3947.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2646" data-original-width="2998" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISQ90eoug5Qe-DgdCSB9KMhpru-xABaCVh-hywOXlyFav0o4tBPwqyilhxZS2IqmKJ_jMG6mP5ZYmINf7RMmJ4OUCT-tk0-COwlw7mVupwAEQ01c4neyTaEom-sWXYCP0IMxw7-SiVGI/w640-h564/fullsizeoutput_3947.jpeg" width="640" /></a></div><br /><p></p><p><span style="color: #990000; font-size: medium;">Pan Seared Brussel Sprouts with Maple Syrup and Pecans </span></p><p><i><span style="font-size: x-small;">Makes 3 to 4 servings </span></i></p><p>1 pound brussels sprouts, washed, trimmed and sliced in half</p><p>2 tbsp extra light olive oil </p><p>2 tbsp maple syrup</p><p>salt and pepper</p><p>1/4 cup chopped pecans (plain or candied)</p><p><br /></p><p>1. Heat a large skillet of medium to high heat. Add the olive oil and the brussel sprouts, making sure that most of the sprouts are cut side down in the pan. Let sear for 7 to 8 minutes until they have caramelized nicely and taken on a golden to dark brown color. Carefully stir in the maple syrup. </p><p>2. Remove from heat and season with salt and pepper. Sprinkle the chopped pecans on top before serving. </p>Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-39072058415049032142020-10-30T08:03:00.008-05:002020-10-30T08:03:59.699-05:00Stuffed Acorn Squash <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6k2ar1H6g-jl6X_qig6Y4-HXwQ4qITNKOyKMxbQEsxaKF7jGYEtIf6CHB3UUjCb3EXtirG0w-NJxDubUqZb1a8KQVUkXH6-o1Gu0npAwCb4nb_5Q860KWnn1DZmx_TKAB5QP1ES7J5L8/s2048/IMG_2137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1753" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6k2ar1H6g-jl6X_qig6Y4-HXwQ4qITNKOyKMxbQEsxaKF7jGYEtIf6CHB3UUjCb3EXtirG0w-NJxDubUqZb1a8KQVUkXH6-o1Gu0npAwCb4nb_5Q860KWnn1DZmx_TKAB5QP1ES7J5L8/w548-h640/IMG_2137.JPG" width="548" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1256" data-original-width="2048" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxDjYHW92ylQiicEbi9i5NPQihgF43Rl0fHNQzSaR2MYrsxHniWnPKWvKUyy8jaxR1K2OvwguuJuBBkhQdHTBAQ1rQgoaarr35-_dKmHDrFyec41_ulBhgImkh2LlITTc5vYHH3mDv04/w640-h393/fullsizeoutput_3946.jpeg" style="caret-color: rgb(0, 0, 238); color: #0000ee; text-decoration: underline;" width="640" /></div><div><br /></div><div><span style="text-align: justify;">This recipe calls for acorn squash but you can substitute different varieties, including kabocha, delicata and butternut. Another wonderful thing about this cozy, fall dish? It is incidentally vegan, for my vegan friends. </span></div><div><span style="text-align: justify;"><br /></span></div><span style="color: #cc0000;"><span style="font-size: large;">Stuffed Acorn Squash</span> </span><div><span style="font-size: x-small;"><i>Makes 4 servings</i></span></div><div><br /></div><div>2 acorn squash</div><div>2 tbsp vegetable oil</div><div>1/2 small inion, diced</div><div>1 garlic clove, minced </div><div>1 cup uncooked couscous </div><div>1/3 cup diced dried apricots</div><div>1/4 cup dried currant</div><div>1 1/4 cup vegetable broth or water</div><div>2 tbsp each of chopped parsley and mint </div><div>1/3 cup pomegranate seeds </div><div>1/4 cup tossed pinenuts</div><div><br /></div><div><br /></div><div>1. Prepare the squash by cutting off the top and bottom of each, and then cutting in half. Using a spoon, scoop out and discard the seeds. Season the inside of each squash half with salt and pepper. Invert unto a baking tray and bake at 375 degrees for 25 to30 minutes, until fork tender. </div><div>2. Meanwhile, add 2 tablespoons of vegetable oil to a sauce pan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onions have browned slightly. Add the dried apricots, currants and water, then bring to a boil. </div><div>3. Once boiling, add the salt and couscous. Cover with the lid and remove from the heat. Let stand for 5 minutes. Using a fork, gently fluff the couscous, then gently mix in the herbs. </div><div>4. Divide the couscous among the roasted squash halves. Top with the pomegranate seeds and the toasted pine nuts. </div>Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-12089321114034580752020-10-02T08:55:00.000-05:002020-10-02T08:55:32.714-05:00Pineapple Galette <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtLyPvMb0LOBwUPPZCB5CWswJOvRO0qvGpUqtdlPChCgmGzF0ArHw14n3hrbfvmPp8nfu4DvDjx_DXGeWxcuSnPT6TM8unvCLVq_2lbTZC2Y-UBEQP3BEQCzuG1zcn2cYEFql5VNftxQ/s2048/fullsizeoutput_3930.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="2048" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtLyPvMb0LOBwUPPZCB5CWswJOvRO0qvGpUqtdlPChCgmGzF0ArHw14n3hrbfvmPp8nfu4DvDjx_DXGeWxcuSnPT6TM8unvCLVq_2lbTZC2Y-UBEQP3BEQCzuG1zcn2cYEFql5VNftxQ/w640-h552/fullsizeoutput_3930.jpeg" width="640" /></a></div><br />If this were an ordinary year, my family would have been planning a trip to some warm location come fall and winter. But due to the current pandemic, we have been staying close to home and plan to do so for quite a while. So, since we can't be in the tropics, we are channeling tropical vibes and flavors in many of our dishes! </div><div><br /></div><div>This pineapple galette is one such dish. Filled with fresh pineapple, sweetened coconut flakes in the crust, and a good pinch of nutmeg, it is reminiscent of the homemade pineapple jam of my childhood in Trinidad - one that, as kids, we would slather unto toast for breakfast. As an added touch, I served it drizzled with a bit of caramel sauce, using this very easy <a href="https://www.allrecipes.com/recipe/245648/oh-so-easy-caramel-sauce/" target="_blank">recipe</a>. Also, I am very proud to admit that my 5 year old, who is usually by ym side when I'm baking, offered the most helpful tip with the crust. Instead of trying to lift it unto the baking, simply place the baking sheet at the edge of the counter and gently slid the rolled out crust unto it. Easy squeezy, like he would say. </div><div><br /></div><div><br /></div><div><span style="color: #cc0000; font-size: x-large;">Pineapple galette </span></div><div><br /></div><div>For the crust:</div><div>1 cup whole wheat pastry flour </div><div>1/2 cup sweetened, shredded coconut </div><div>5 tbsp butter, cut into cubed </div><div>2 to 3 tbsp cold water</div><div><br /></div><div>For the filling: </div><div>2 cups sliced, fresh pineapple</div><div>1/3 cup brown sugar</div><div>2 tsp cinnamon </div><div>1/2 tsp grater nutmeg </div><div>2 tbsp cold cutter, cubed</div><div><br /></div><div>To make the crust:</div><div>1. In a food processor, pulse the flour and shredded coconut together until you can no longer see whole shreds of coconut flakes. Add the cubed butter and continue pulsing until the mixture becomes crumbly and takes on the texture of course meal. With the motor running, add two to three tablespoons of ice cold water to the mixture, keeping the motor running just until the mixture begins coming together, not more than 20 to 30 seconds. </div><div>2. Turn the mixture out unto a lightly floured surface, and using your hands bring together to form a ball. wrap with plastic wrap and refrigerate for 30 minutes. </div><div><br /></div><div>To assemble the tart:</div><div>1. Mix the sugar and spices in a bowl and set aside. </div><div>2. On a lightly floured surface, roll the crust out into a 10 inch circle, about 1/4 inch thick. </div><div>3. Carefully transfer the crust unto a lined baking sheet. (Alternatively, since the crust can be a bit soft and tricky to work with, tape a sheet of parchment paper (the size of your baking sheet) unto your work surface. and roll out the dough onto the paper. Then, remove and discard the tape, and transfer the parchment paper together with the crust unto your baking sheet.)</div><div>3. Arrange the pineapple slices on the tart crust, leaving about a 2 inch border all around. Sprinkle the sugar mixture on top of the pineapple and dot with the cubed butter. Fold the border up over the edge of the pineapple filling, making sure to leave much of the fruit uncovered. Bake in a 375 degree oven for about 50 minutes until the crust is golden brown. Cool on a wire rack for 10 to 15 minutes before serving. </div>Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-34007632636302292592020-03-03T15:11:00.001-06:002020-03-03T15:11:17.634-06:00Capellini with Caramelized Peppers, Olives and Lemon <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21; white-space: pre-wrap;"><span style="font-family: inherit;">Capellini with caramelized peppers, olives and lemon. After eleven years, this is what our anniversary dinner looks like. Considering the month we just had with everyone of us getting some sort viral illness, on multiple occasions, I am just happy to step up from yet another suburban takeout, and to be at home with my healthy kids and hubby. And that is what the dish allows me to do. </span></span></div>
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<span style="color: #990000; font-size: large;">Capellini with Caramelized Peppers, Olives and Lemon </span></div>
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<i><span style="font-size: x-small;">Makes about 3 to 4 servings </span></i></div>
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1/2 cup bread crumbs</div>
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1 tsp dried organo</div>
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1 tsp dried thyme</div>
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1tsp dried basil</div>
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3 tbsp olive oil </div>
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2 large bell peppers, sliced</div>
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1/2 onion, sliced </div>
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4 oz capellini </div>
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1/4 cup pitted kalamata olives, sliced in halves</div>
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1/4 cup of crumbled feta</div>
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2 lemons (1 juiced and 1 sliced in rounds) </div>
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1. Toast the breadcrumbs, oregano, thyme and basil in one tablespoon of olive oil, until the breadcrumbs are golden brown, not longer than five minutes. Remove to a paper towel-lined plate, and set aside until ready to use. </div>
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2. Heat remaining two tablespoons of olive oil in a wide skillet, and add the sliced peppers and onion. Cook on a low to medium heat, until they have browned on the edges and softened, making sure to stir frequently to prevent burning. This may take up to ten minutes. </div>
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3. While the peppers and onion are caramelizing, bring a large pot of water to boil. Add the capellini and cook for about 5 to 6 minutes, until al dente. Drain but reserve about 1/4 cup of cooking liquid. </div>
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4. Once the peppers and onion mixture has caramelized, add the cooked pasta, the reserved cooking liquid, and stir to combine. Right before serving, mix in the olives, feta and lemon juice, then sprinkle the reserved, toasted breadcrumb mixture. Finish with the lemon juice and garnish with lemon slices. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-3758956490578970912019-11-14T16:43:00.003-06:002019-11-15T05:57:12.616-06:00Butternut Squash Creme Brûlée <div class="separator" style="clear: both; text-align: center;">
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It is that time of year again when I re-visit one of my all-time favorite fall recipes, and possibly the sweetest way to cook with butternut squash: my Butternut Squash Creme Brûlée. We all know that creme brûlées are rich deserts but this version is a low calorie recipe as it uses half and half instead of the traditional heavy cream. This does not mean that it is lacking in richness; butternut squash puree adds a velvety texture and the perfect fall flavor - I think this would become one of your favorites as well. My update this year is a little bit of coconut whipped cream and some pomegranate seeds when serving. </div>
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Click <a href="https://healthyandgourmet.blogspot.com/2008/11/butternut-squash-creme-brulee.html">here</a> for the recipe. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscrNlq7sbriX0meMfavfJCLrKm0JhhnNxgxmqt1DC1smWr76jbtjrEAfA1iXGreaIshL8ESzAjwU4MjQjsD1MIwgiAkVguzB6op7frxxABXkAN-_i2pFCzxbFKoXRLpHO0rS8cxN62JQ/s1600/fullsizeoutput_38e4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1342" data-original-width="1600" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscrNlq7sbriX0meMfavfJCLrKm0JhhnNxgxmqt1DC1smWr76jbtjrEAfA1iXGreaIshL8ESzAjwU4MjQjsD1MIwgiAkVguzB6op7frxxABXkAN-_i2pFCzxbFKoXRLpHO0rS8cxN62JQ/s640/fullsizeoutput_38e4.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MSOyIVmNtajB21iI6d9bBVX6GP8Tqd0trXciQwfFlY27Op0fm5FqQAeEnSEurUk72ic7x5gAB5uhYbSf481IHRJgLOEyBqqDswgYhgXdYGdukLt0b4W36WrL3WC83cWaPMoHsuyHhCs/s1600/F33341F4-1562-426D-A574-2CD3A5A9334B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1514" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MSOyIVmNtajB21iI6d9bBVX6GP8Tqd0trXciQwfFlY27Op0fm5FqQAeEnSEurUk72ic7x5gAB5uhYbSf481IHRJgLOEyBqqDswgYhgXdYGdukLt0b4W36WrL3WC83cWaPMoHsuyHhCs/s640/F33341F4-1562-426D-A574-2CD3A5A9334B.JPG" width="604" /></a></div>
Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-60256565719119265632019-11-12T07:44:00.003-06:002019-11-14T16:23:42.460-06:00Butternut Squash and Pomegranate Pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VgEPteOWvx3maE5LeEtuEM7Nnlvm4vXKXrx0fPM5G4T1hmwBKHapNOB56IcA0InvJ5H37O5Keqz4qVpmvFyIcxpy2KbrQwItxrd0YZvq8IeUMsWj1WhgXhbSB2U02GWG3q73tDhLcIA/s1600/3DF46018-5714-4146-AEA8-66B186092D0A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VgEPteOWvx3maE5LeEtuEM7Nnlvm4vXKXrx0fPM5G4T1hmwBKHapNOB56IcA0InvJ5H37O5Keqz4qVpmvFyIcxpy2KbrQwItxrd0YZvq8IeUMsWj1WhgXhbSB2U02GWG3q73tDhLcIA/s640/3DF46018-5714-4146-AEA8-66B186092D0A.JPG" width="640" /></a></div>
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<span style="color: #990000; font-size: large;"><br /></span></div>
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<span style="color: #990000; font-size: large;">Butternut Squash and Pomegranate Pilaf </span></div>
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<i><span style="font-size: x-small;">Serves about 5</span></i></div>
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<div style="text-align: justify;">
3 tbsp vegetable oil</div>
<div style="text-align: justify;">
1 shallot, diced </div>
<div style="text-align: justify;">
2 sprigs of thyme</div>
<div style="text-align: justify;">
4 leaves of sage</div>
<div style="text-align: justify;">
3 cups cubed butternut squash</div>
<div style="text-align: justify;">
2 cups basmati rice</div>
<div style="text-align: justify;">
1/2 tsp salt</div>
<div style="text-align: justify;">
3 cups water </div>
<div style="text-align: justify;">
1/2 cup pomegranate seeds </div>
<div style="text-align: justify;">
1/4 cup chopped parsley</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
1. In a large saucepan over medium high heat, cook the shallots, thyme, and sage in the oil for about three to four minutes until the shallots have softened and begin to brown. </div>
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2. Add the butternut squash and cook until the edges have browned. Add the rice and salt, and cover with about 3 cups of water. Bring up to a simmer then cover the pot and reduce the heat. Continue to cook until all the water has been absorbed and the rice is cooked. Remove and discard the thyme and sage leaves. Fluff with a fork before serving. Serve topped with pomegranate seeds and chopped parsley. </div>
<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-8177207388867929062019-10-22T14:16:00.003-05:002019-10-23T10:22:00.188-05:00Chetna Makan's Lemon and Turmeric Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWQ4ZIjs_68Kp_mAzKynlpOuuW_sW5uhAIMgj9TYbgH7DVGwCBFJatYluraU5XW1ezAOPrIA7j8EfB190qSL79Q1te-FTDqWZvaaxuzf-NAfNiJ0WzMvJeL26O7RoG31oPtiy3WzR46s/s1600/CDCA34AC-703D-4203-8A0E-0F5C179A1BBD.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1133" data-original-width="1448" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWQ4ZIjs_68Kp_mAzKynlpOuuW_sW5uhAIMgj9TYbgH7DVGwCBFJatYluraU5XW1ezAOPrIA7j8EfB190qSL79Q1te-FTDqWZvaaxuzf-NAfNiJ0WzMvJeL26O7RoG31oPtiy3WzR46s/s640/CDCA34AC-703D-4203-8A0E-0F5C179A1BBD.JPG" width="640" /></a></div>
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Chetna Makan was a finalist on the 2014 season of the Great British Bake Off and I enjoy following her cooking on Instagram. Recently, she posted a video of this cake and, based on the combination of flavors, I had to try it. Lemon together with turmeric is not a common cake flavor but, not surprisingly, this turned out to be the most delicious lemon cake I have ever tasted. (I'm not ashamed to say, between my husband and I, it was devoured in about 48 hours.) Having watched season 14 of the GGBO, I'm not surprised that these flavors work - Ms Makan is the unofficial authority, in my opinion, of combining the exotic with the traditional in ways that produce delicious results. Another great aspect of this cake is it's ease of preparation: combine all ingredients, pour into a prepared pan and bake. An easy, delicious cake. You can't beat that. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpfYceE7Otlv69I6nKZLroE9BF2ykA8YILwg6lyAYQs6058QMULTKrcza8TlNDle8VaB2Uo02RN6hE1KVhhNB7dGLtzPUBy6JcJBcWW4W0oa9wNsAsI9F13iepHR5FpwL0-L2NZWmndI/s1600/676DA244-0E7F-442E-B2DF-1433FE68487A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpfYceE7Otlv69I6nKZLroE9BF2ykA8YILwg6lyAYQs6058QMULTKrcza8TlNDle8VaB2Uo02RN6hE1KVhhNB7dGLtzPUBy6JcJBcWW4W0oa9wNsAsI9F13iepHR5FpwL0-L2NZWmndI/s640/676DA244-0E7F-442E-B2DF-1433FE68487A.JPG" width="640" /></a></div>
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<span style="color: #990000; font-size: large;">Lemon and Turmeric Cake</span></div>
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<span style="font-size: x-small;"><i>Adapted from Chetna Makan</i></span></div>
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<span style="font-size: x-small;"><i>Makes one 9" x 3" loaf </i></span></div>
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<div style="text-align: justify;">
3/4 cup butter, room temperature </div>
<div style="text-align: justify;">
3/4 cup granulated sugar</div>
<div style="text-align: justify;">
3 large eggs</div>
<div style="text-align: justify;">
3/4 cup self rising flour </div>
<div style="text-align: justify;">
1 tsp baking powder </div>
<div style="text-align: justify;">
1 tsp turmeric </div>
<div style="text-align: justify;">
zest and juice of one lemon</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Set the oven to 350 degree F. Grease and line a 9" x 3" loaf pan. </div>
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2. Mix all the ingredients until light and fluffy, about 3 minutes. Pour into the prepared loaf pan and bake for about 45 to 50 minutes until a toothpick test comes out clean. </div>
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3. Cool in the pan on a wire rack for 5 minutes before inverted and glazing. Pour into the glaze while the cake is still warm. </div>
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For the glaze:</div>
<div style="text-align: justify;">
1/2 cup icing sugar</div>
<div style="text-align: justify;">
2 tbsp lemon juice </div>
<div style="text-align: justify;">
2 -3 drops of yellow food coloring </div>
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Combine all ingredients until smooth. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-10271660849114257222019-10-17T16:01:00.004-05:002019-10-17T16:02:02.602-05:00Stuffed Pumpkin with Shrimp and Cheesy Grits <div class="separator" style="clear: both; text-align: center;">
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This month, it is all about pumpkins at our house. My boys are spending many an evening and the past couple weekends helping me carve or create decorative, painted pumpkins for our fall-themed front porch. We may have gone overboard with the number of pumpkins out there already - they just love this part of fall. And I love watching them embrace the change of the seasons, and everything that it entails. The slighty cooler temperatures, the beautiful colors of the craning leaves, and of course, all the flavors and ingredients of the season.<br />
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This time of year, I love to incorporate pumpkin in our dinner plans. Stuffed pumpkins, admittedly, require a little bit of preparation but are a show stopper at the dinner table. For this recipe, I used pie pumpkin but acorn squash and kabocha squash can be substituted here. To serve, simple cut in half from the top down. Expect a little spillage, the filling is grits after all.<br />
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<span style="color: #990000; font-size: large;">Stuffed Pumpkin with Shrimp and Grits</span><br />
<span style="font-size: x-small;"><i>Serves two</i></span><br />
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For the pumpkin:<br />
1 small pie pumpkin<br />
1 tbsp vegetable oil<br />
salt and pepper<br />
<br />
For the Shrimp and Grits:<br />
2 cups of water<br />
1/2 cup stone ground polenta grits<br />
salt and pepper<br />
2 tbsp butter<br />
1 cup grated cheese (cheddar, gruyere or smoked gouda re all good choices here)<br />
1/2 lb peeled and deveined shrimp<br />
1 garlic clove, finely minced<br />
1 tbsp lemon juice<br />
1 tsp paprika<br />
1/4 tsp cumin<br />
salt and pepper<br />
2 tbsp vegetable oil<br />
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<span style="font-family: inherit;">To prepare the pumpkin: </span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Using a damp paper towel, wipe the pumpkin clean. Cut the top off in about two inch around the stalk. Discard the top. Then scoop out the guts (seeds and stringy bits.) Once all of the guts have been removed, brush the interior with the vegetable oil and </span>season<span style="font-family: inherit;"> </span>with<span style="font-family: inherit;"> salt and pepper. Place upside down</span></span><span style="background-color: white; text-align: justify;"> on a baking sheet and bake at 350 degrees F for 30 to 40 minutes until fork tender. Remove from the oven, and allow to cool slightly before filling. </span><br />
<span style="background-color: white; text-align: justify;"><br /></span>
<span style="background-color: white; text-align: justify;">To Prepare the Shrimp and Grits: </span><br />
<span style="background-color: white; text-align: justify;">Bring the water to a boil and add the grits, salt and pepper. Cook for about 15 to 20 minutes until all of the liquid has been absorbed. Remove from the heat and stir in the butter and cheese. Set aside while you prepare the shrimp. </span><br />
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<span style="background-color: white;">Combine the shrimp, garlic, lemon juice, paprika, cumin, salt and pepper. Heat the vegetable oil over medium heat and cook the shrimp for about two to three minutes on each side. Try not to over cook as the shrimp will continue to cook in the oven. </span></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;">To assemble:</span></div>
<div style="text-align: justify;">
<span style="background-color: white;">Gently flip the pumpkin right side up. Spoon the prepared grits into the pumpkin, stopping about an inch or two below the top, then layer the cooked shrimp on top. Return to the 350 degree F oven and bake for an other 15 minutes. Serve </span><span style="background-color: white;">warm. </span></div>
Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-26303850305086923262019-09-25T12:51:00.004-05:002023-03-26T15:16:21.855-05:00Chocolate Zucchini Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VrmGLzf3veCvgJbTqqMHdr_AbSP3jTYsY5Gb1yfe3W-i4VrvizcX2nevjirV5HoKoIdO5ZeWrE4fqIWPr94uaE4cGyXubb_hLapnDF3huW9_HB8Hpq7nV526Hb8phM2hgZXtekdCDYc/s1600/23825974_10100585565933905_2646171362766263633_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VrmGLzf3veCvgJbTqqMHdr_AbSP3jTYsY5Gb1yfe3W-i4VrvizcX2nevjirV5HoKoIdO5ZeWrE4fqIWPr94uaE4cGyXubb_hLapnDF3huW9_HB8Hpq7nV526Hb8phM2hgZXtekdCDYc/s640/23825974_10100585565933905_2646171362766263633_o.jpg" width="512" /></a></div>
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This cake has two cups of zucchini nicely hidden in its chocolatey interior. But, please, do not tell that to my four year old. He has devoured may a slice without the slightest idea that his mummy is deceiving him. Obviously, this deception is for his own good - like many four year olds, it is a herculean task to get any sort of vegetables in his diet. Therefore, his mummy will continue to make zucchini chocolate cakes, I mean plain old chocolate cakes, as long as necessary. Not that I mind because this is an absolute cinch to make; simply a matter of adding a mixture of wet ingredients to a mixture of dry ingredients and popping it in the oven. Possibly the hardest part is the one hour it takes to bake plus the few minutes of cooling.</div>
<span style="color: #990000; font-size: large;"><br /></span>
<span style="color: #990000; font-size: large;">Chocolate Zucchini Cake </span><br />
<span style="font-size: x-small;"><i>Makes one 9" x 3" cake</i></span><br />
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<div style="text-align: justify;">
1 cup all purpose flour</div>
<div style="text-align: justify;">
1/3 cup white whole wheat flour*</div>
<div style="text-align: justify;">
1/2 cup unsweetened cocoa powder</div>
<div style="text-align: justify;">
2 tsp cinnamon</div>
<div style="text-align: justify;">
2 tsp baking powder</div>
<div style="text-align: justify;">
1/2 tsp baking soda</div>
<div style="text-align: justify;">
1/4 salt</div>
<div style="text-align: justify;">
2 eggs</div>
<div style="text-align: justify;">
1 cup brown sugar</div>
<div style="text-align: justify;">
1 cup vegetable oil</div>
<div style="text-align: justify;">
1 tsp vanilla</div>
<div style="text-align: justify;">
2 cups grated zucchini **</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
For the glaze</div>
<div style="text-align: justify;">
1/2 cup whipping cream</div>
<div style="text-align: justify;">
4 oz semi-sweet chocolate chips</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
1. Preheat over to 350 degrees F, and spray a 9 x 3 inch loaf pan with cooking spray.</div>
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2. Combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.</div>
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3. In another bowl, combine the eggs, vegetable oil, sugar, and vanilla. Mix in the zucchini followed by the dry ingredients.</div>
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4. Pour into the prepared loaf pan and bake for about 50 to 60, until a cake tester comes out clean. Cool thoroughly before glazing.</div>
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<div style="text-align: justify;">
For the glaze:</div>
<div style="text-align: justify;">
Add the cream and chocolate chips to a double boiler. Stir until the chocolate chips have melted and a smooth glaze has formed.</div>
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<div style="text-align: justify;">
* You can, by all means, use all purpose flour here. I like to substitute a little bit of whole wheat ever I can simply to bump up the fiber content of many of my baked treats, another little trick my four year old know soothing about.</div>
<div style="text-align: justify;">
**When measuring out the zucchini, it is important not to tightly pack the measuring cup, as this can result in too much moisture and ultimately your cake batter might over flow in the oven. I would recommend placing your loaf pan unto a baking sheet to avoid having to do unnecessary clean up.</div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-54759765768457637722019-09-15T22:13:00.002-05:002019-09-15T23:05:01.181-05:00Roasted Butternut Squash with Fresh Figs<div>
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By far, the months of August and September are my favorite when it comes to the beautiful variety of produce, both local and imported, available at farmers markets and grocery stores here. Currently, I can find at least three varieties of figs at my local grocery store, and I am eating them pretty much every day. In smoothies, in salads, grilled and topped with creamy mascarpone, as a snack, you name it. Over thirty years ago when I was growing up in the Caribbean, figs were unavailable there but I have been curious about them, having seen them in numerous recipe books; they looked so luscious and exotic. Thankfully, they have lived up to my expectations when I finally did get to taste them for the first time, and I have been hooked ever since. </div>
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<div style="text-align: justify;">
Figs add a lovely bit of sweetness that compliments many ingredients well. You would find the same holds true when served with any kind of roasted squash, as it is here. This recipe is as simple as it is versatile. You can serve it as it is shown here, which is as a side dish, or combined with fresh greens for a hearty salad or even as topping for pizza. How ever you choose, I hope you do get to pick up some of these delicious fruit before the season is over. </div>
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<br />
<span style="color: #990000; font-size: large;">Roasted Butternut Squash with Fresh Figs</span><br />
<i><span style="font-size: x-small;">Serves 4-5</span></i><br />
<i><span style="font-size: x-small;"><br /></span></i></div>
6 - 7 cups cubed butternut squash<br />
<div>
3 tbsp vegetable oil</div>
<div>
1/2 tsp salt</div>
<div>
1/4 tsp pepper</div>
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1/4 chopped oregano </div>
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1/4 cup chopped mint </div>
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1/4 cup pine nuts</div>
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1 1/2 cups cubed or crumbled feta </div>
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6-8 fresh figs </div>
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1. Preheat the oven to 375 degrees F. </div>
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2. On a large baking sheet, combine butternut squash, oil, salt, pepper, and half of the oregano and half of the mint. Arrange in a single layer, and roast in the oven for 30 minutes. </div>
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3. While the squash is roasting, toast the pine nuts in a dry pan over medium heat for about 3 minutes, just until they start to glisten and turn golden. (Careful, pine nuts burn very quickly. )</div>
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4. Once the squash has roasted, combine with the toasted pine nuts and the remaining ingredients, and arrange on a serving platter. </div>
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Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-33375662319633568662019-08-28T12:05:00.000-05:002019-09-15T07:43:35.158-05:00No Churn Peach Ice Cream<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMcaCRDQmrLmfzBbbcOD4LKfieA0zhH-HhUtmiBg5HdTZzQIzqU1rz9aI3jIsLoz4BNe0yRdg_BRkQJrfOsyWx6MQh0q0wyP7VrlmOSNb1gouCQ7Rc7J2LFnT8gX77A7cji5xnI_CU3w/s1600/9E8AC27A-7852-4C4C-98A9-83E9127FCA6F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMcaCRDQmrLmfzBbbcOD4LKfieA0zhH-HhUtmiBg5HdTZzQIzqU1rz9aI3jIsLoz4BNe0yRdg_BRkQJrfOsyWx6MQh0q0wyP7VrlmOSNb1gouCQ7Rc7J2LFnT8gX77A7cji5xnI_CU3w/s400/9E8AC27A-7852-4C4C-98A9-83E9127FCA6F.jpeg" width="366" /></a></div>
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This is quite possibly the easiest ice cream recipe I've found so far. We are at the end of summer but you can still find some delicious peaches that would work nicely here. Feel free to adjust the recipe for more sweetness depending of the ripeness of the peaches you do find. </div>
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<span style="color: #990000; font-size: large;">No Churn Peach Ice Cream</span></div>
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<span style="font-size: x-small;"><i>Makes about a quart</i></span></div>
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<span style="font-size: x-small;">(Adapted from Food 52)</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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4-5 very ripe peaches</div>
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2 tbsp lemon juice</div>
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1 cup sour cream</div>
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1 cup plain yogurt </div>
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1 cup sugar </div>
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1. Halve the peaches, remove and discard the pits. Cut the peach flesh into small cubes. </div>
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2. Place the peach cubes in a food processor and pulse until somewhat smooth. Add the remaining ingredients and process until smooth. Pour into a baking sheet about 9" x 13”. Freeze until solid. (This took about three hours with the size of baking sheet I used.)</div>
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3. Remove from the freezer and break into pieces. Add to the food processor and blend until smooth and creamy. Serve immediately or store in the freezer. Once frozen, allow to thaw for about 5 minutes before scooping out. </div>
<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-61662902779940669022019-07-27T07:55:00.003-05:002019-07-27T07:55:50.047-05:00Grilled Peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofZ1OY_AJwp2NIrUm5tFbqunfdkQLHDNVDqNkkEWq701OTzwbgQG2ODq2UI76cJrdjYELvewfR5fJ-5lcC3BWNANneK2i3QtWVOTLOJ50KRN9ZZl_uuoIlEKrOINPsqUBYkwfc5Oe-R4/s1600/745158D9-AD4B-4CA2-AE78-1D89EC35EBFB.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1343" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofZ1OY_AJwp2NIrUm5tFbqunfdkQLHDNVDqNkkEWq701OTzwbgQG2ODq2UI76cJrdjYELvewfR5fJ-5lcC3BWNANneK2i3QtWVOTLOJ50KRN9ZZl_uuoIlEKrOINPsqUBYkwfc5Oe-R4/s400/745158D9-AD4B-4CA2-AE78-1D89EC35EBFB.JPG" width="335" /></a></div>
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Grilled peaches are a summer staple for my family. They are simple and very quick to make, not to mention quite tasty. Serve them just off the grill as is or with a scoop of your favorite ice cream for extra decadence. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD70XPMXOG5K28OGxd9le4UWWpiJPsxDLdlrkltvXaH7R6pAVPb6XczocZuxzyydVTikm4kDZZYRnN1uxix5dF9xEkrSNi2TKo3V9BVcvGMRgUY2VOxXHDP7cXJKYkHq0qLZRlaPEhFME/s1600/B0F9961E-5A32-4095-8CB6-EF6B961F777B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD70XPMXOG5K28OGxd9le4UWWpiJPsxDLdlrkltvXaH7R6pAVPb6XczocZuxzyydVTikm4kDZZYRnN1uxix5dF9xEkrSNi2TKo3V9BVcvGMRgUY2VOxXHDP7cXJKYkHq0qLZRlaPEhFME/s400/B0F9961E-5A32-4095-8CB6-EF6B961F777B.JPG" width="300" /></a></div>
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<span style="color: #990000; font-size: large;">Grilled Peaches</span> </div>
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<i><span style="font-size: x-small;">Makes about 6 servings</span></i></div>
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3 whole peaches, halved and pit removed</div>
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agave or honey</div>
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1. Prepare your grill to medium heat. </div>
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2. Drizzle honey or agave over the cut side of the peach halves. Grill cut side down for about 3 to 4 minutes until you get sufficient grill marks. Serve with an extra drizzle of honey or with ice cream. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-72207700493436883752019-07-18T08:09:00.000-05:002019-07-18T11:47:08.049-05:00Summer Berry Pavlova<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoW01hmyvmEs9-i8KdM2h9czcRRGkVJ_cZY6vq9hICmBggT_uHT_XzU83z0Q4Qm1a77XFtJfYCb34SgCkjQy3Bfbcgu0ncBZCvTtxoJKSajL2ut0mChyfdleLv6wW8_CP2j-jgDMRyeQ/s1600/fullsizeoutput_3592.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1451" data-original-width="1600" height="579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoW01hmyvmEs9-i8KdM2h9czcRRGkVJ_cZY6vq9hICmBggT_uHT_XzU83z0Q4Qm1a77XFtJfYCb34SgCkjQy3Bfbcgu0ncBZCvTtxoJKSajL2ut0mChyfdleLv6wW8_CP2j-jgDMRyeQ/s640/fullsizeoutput_3592.jpeg" width="640" /></a></div>
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Almost every pavlova recipe begins with a brief history of the dessert, each one with a reference to its contested origin of either Australia or New Zealand. What is not contested, however, is the beauty and absolute deliciousness of this dessert. </div>
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Making pavlova requires a bit of patience and could entail a few episodes of trial and error (it was not until my third attempt that I began to see decent results). This patience will be rewarded with the most luxurious of desserts that I think you would come back to every summer (to showcase those summer berries) or whenever the mood strikes. </div>
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<span style="color: #990000; font-size: large;">Summer Berry Pavlova </span></div>
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<span style="font-size: x-small;"><i>Makes about 4 servings </i></span></div>
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<span style="font-size: x-small;"><i><br /></i></span></div>
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2 large egg whites</div>
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1/4 tsp cream of tartar</div>
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1/4 tsp salt</div>
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1/2 cup granulated sugar</div>
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1/2 tbsp cornstarch </div>
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whipped topping</div>
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raspberry sauce </div>
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fresh summer berries such as raspberries, strawberries and red currants</div>
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For the whipped topping:</div>
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1/2 cup heavy whipping cream </div>
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2 tbsp sugar</div>
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For the raspberry sauce:</div>
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1 cup fresh raspberries</div>
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1/4 cup water</div>
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1 1/2 sugar </div>
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1. Set the oven to 275 degrees F. Line a baking sheet with parchment paper, and set aside. </div>
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2. Add the egg whites, salt, and cream of tartar to a stainless steel mixing bowl. Whisk at medium speed for about 3 minutes until foamy. Slowly increase the speed of the mixer to high, while adding the sugar and cornstarch. Continue to whisk until the mixture forms stiff peaks. </div>
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3. Carefully spoon the mixture unto the parchment paper-lined baking sheet to form a raised circular disc of about 1 1/2 inch to 2 inches high. Place in the oven, and reduce the oven temperate to 250 degrees. Bake for 1 hour. Turn off the oven and let the pavlova cool completely. Once cooled, gently lift off from the parchment paper and place on a serving dish. Top with cream, raspberry sauce and fresh fruit, as desired. </div>
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<i>For the whipped topping: </i>Whisk the whipping cream with an electric mixer. As it thickens, add the sugar and continue to whisk until just firm. </div>
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<i>For the raspberry sauce:</i> Place all of the ingredients in a saucepan, and bring to a gentle boil. Stir well, crushing the raspberries as you go. Cook over a gentle simmer for about 3 to 4 minutes until the sauce thickens slightly. Remove from the heat and pass through sieve, discarding the seeds and pulp. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-90856884877155961912019-07-07T14:08:00.003-05:002019-07-07T14:08:29.777-05:00Water Melon and Cucumber Salad with Feta <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3CU773em0pm3aSeUk9cDjD-5rDn5zslI9AAQ8Vy29G1s7RbJbX90ZzGwDPb5UC8PxVeS579BiZx8qZI50vQgrG8tG_aPLNHR9z6HQnk3j6_KK601Fa5D0xyrwR8U_6jWWuVyCwKATdw/s1600/IMG_5724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="960" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3CU773em0pm3aSeUk9cDjD-5rDn5zslI9AAQ8Vy29G1s7RbJbX90ZzGwDPb5UC8PxVeS579BiZx8qZI50vQgrG8tG_aPLNHR9z6HQnk3j6_KK601Fa5D0xyrwR8U_6jWWuVyCwKATdw/s640/IMG_5724.JPG" width="640" /></a></div>
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Nothing says summer like a sweet watermelon, and nothing says summer salad like this sweet and savory watermelon and cucumber salad with chunks of feta. Feel free to drizzle on your favorite vinaigrette right before serving. </div>
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<span style="font-size: large;">Watermelon and Cucumber Salad with Feta</span></div>
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<span style="font-size: x-small;"><i>Makes about 6 servings</i></span></div>
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1 small, seedless watermelon</div>
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1 cucumber</div>
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1/2 cup crumbled feta</div>
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1/4 cup thinly sliced red onion</div>
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fresh mint leaves</div>
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edible flowers such as violas, if desired</div>
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1. Using a melon baller, scoop out the watermelon. Cut the cucumber into thin slices.</div>
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2. Combine the melon and sliced cucumber with the other ingredients and arrange on a large platter, garnishing with violas. </div>
<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-86561086476812355912019-02-08T14:49:00.002-06:002019-02-08T14:59:16.055-06:00Burmese-Inspired Chicken Braised in Coconut Milk and Turmeric with Sweet Potato <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_P6zTtq0Dmr51_fhWCntDFq2J8qnVtPM424qpdSV2MGzhtMTKpxv3ha61hvc5V6kmHlthCqqsSrroiBuQpEK-YzeShvJRM_cLyU4kd8tKKzdxR1Q85RH22gtrH79VDgqhuHipVETdMs/s1600/fullsizeoutput_358a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_P6zTtq0Dmr51_fhWCntDFq2J8qnVtPM424qpdSV2MGzhtMTKpxv3ha61hvc5V6kmHlthCqqsSrroiBuQpEK-YzeShvJRM_cLyU4kd8tKKzdxR1Q85RH22gtrH79VDgqhuHipVETdMs/s640/fullsizeoutput_358a.jpeg" width="640" /></a></div>
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This is one of the most delicious curry-type dishes that I have tasted in quite a while and I have eaten a lot of curry dishes. It is also the first Burmese-style dish that I have tried and, while I have never been to Burma, the confluence of spices and ingredients seems to be a great reflection of Burma's geography and history with its neighbors. Burma is neatly tucked in between India and Thailand so it is not surprising that turmeric and coriander, two of the stars of Indian cuisine, and the Thai staples coconut milk and fish sauce are main ingredients in the fragrant marinade. The ingredient list is extensive for sure but, step-wise, this is a pretty un-complicated dish to endeavor, and your effort and time would be well worth it. </div>
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<span style="color: #990000; font-size: large;">Burmese-Inspired Chicken Braised in Coconut Milk and Turmeric with Sweet Potato</span></div>
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(Adapted from <a href="https://food52.com/recipes/63771-burmese-inspired-chicken-braised-in-coconut-milk-turmeric-with-sweet-potato">Sara Jenkins</a>)</div>
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<i>Serves 4-5 </i></div>
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1 1/2 lbs organic, free range chicken legs </div>
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1 tbsp ground ginger</div>
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1 tbsp turmeric powder </div>
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1 tbsp ground coriander</div>
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1 tbsp vegetable oi</div>
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2 whole garlic cloves</div>
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1 one-inch piece of fresh ginger, peeled</div>
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1 shallot, peeled</div>
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1 dried chili</div>
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1 bunch fresh cilantro </div>
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1/4 cup coconut oil </div>
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1 cup cubed sweet potato</div>
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3 cups chicken stock</div>
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1 up unsweetened coconut milk </div>
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2 tbsp spoons fish sauce</div>
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1 lime, juiced </div>
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salt to taste </div>
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1. Marinate the chicken with the ground ginger, turmeric, coriander and vegetable oil. Ideally, marinate over night but, if pressed for time, half an hour in the refrigerator would do.</div>
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2. In a food processor, mince the garlic, fresh ginger, shallot, chili and cilantro. </div>
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3. Add the coconut oil to a heavy-bottomed pan set over medium heat, then add the sweet potato cubes and fry until golden brown on at least two sides. Remove from the pan and set aside. Add the chicken to the remaining oil in the pan and allow to brown. Season with a pinch of salt. Add the shallot-ginger-chili-cilantro mixture and cook for about two minutes until it starts to look a bit grainy. Do not burn. Add a couple tablespoons of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potato and bring to a simmer. </div>
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4. Simmer the soup for about half an hour until the chicken and sweet potatoes are cooked through. Stir in the fish sauce, lime juice and coconut milk and bring back to a simmer. Stir in a quarter cup of cilantro leaves and salt to taste before serving. </div>
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Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-20332340378541619742019-01-19T04:44:00.002-06:002019-01-19T04:46:57.917-06:00Colorful Vegetable Trays - How I Sometimes Get My Toddler To Eat His Veggies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYe_YJdXW6cYaNFsFPkKnr0wwloHboiPO11hDL7fj2EO21tgydyubUOzYuV0OKmPZxJmlHBPT3_XDBlS8ypsgHJZxeyZhS9qSsF_0VTrosv9nIWp10JEFLShpQwG-LUK92krukWjZSNs4/s1600/DSC01374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1505" data-original-width="1600" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYe_YJdXW6cYaNFsFPkKnr0wwloHboiPO11hDL7fj2EO21tgydyubUOzYuV0OKmPZxJmlHBPT3_XDBlS8ypsgHJZxeyZhS9qSsF_0VTrosv9nIWp10JEFLShpQwG-LUK92krukWjZSNs4/s640/DSC01374.jpg" width="640" /></a></div>
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One of the most challenging things I do on a daily basis is try to encourage my toddler to eat vegetables. To give him credit, he does eat those spicy black bean quinoa burgers from Trader Joes (the ones that were voted one of the best veggie burgers on the market). Besides that, the only substantial sources of vegetable nutrition comes from any that I am able to discreetly sneak into foods, such as kale blended into a green smoothie, grated zucchini baked in a chocolate bread, finely ground peppers and mushrooms incorporated into taco meat, and not forgetting fruit and vegetable pouches - those are heaven sent.</div>
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Like most toddlers, mine is attracted to colorful foods. And if he can get involved in its preparation, he will be more prone to trying it at least once. To that end, I recruit him quite often to " help" me in the kitchen. One of the things he loves to do is spiralize vegetables, in spite of his deep-seated vegetable aversion. (Of course, we use the spiralizer together and he is never without adult supervision whenever he is in the kitchen.) Much to my surprise, every vegetable that he has spiralized, he has tasted. So far, cucumber has been added to the list of foods he now eats. Carrots? Beets? Still off the list but Rome wasn't built in a day. </div>
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It is a challenge trying to encourage healthy behaviors in toddlers. I think the best we can do is lead by example and continue to have healthy options for food available. I try to have a colorful vegetable platter (ideally one that he and I have prepared together) on the table most evenings, as often as time, my patience and energy level would allow. Sometimes, my toddler would eat a few pieces - last night he ate two slices of cucumber and a slice of radish. Other times, he runs from the table screaming for three scopes of ice cream. He likes to keep things interesting, as interesting as I like to keep my vegetable platters. <br />
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Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-60058941405347783652019-01-06T23:42:00.004-06:002019-01-07T05:49:41.117-06:00Cherry Coconut Overnight Oats <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJuzbh5gb0WTz7TVy3PQknvg5bK6qXK3sLrAnJTir8e-p1OBOQecte0RGxLOThI4dr8guuRHfp_qr7nv2J9eYyAE0RdssXE-3PSbjxEW3LxEJpjoHjy4K1m-JScvcRdp-Os4oZF06QG0/s1600/fullsizeoutput_3585.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="1600" height="539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJuzbh5gb0WTz7TVy3PQknvg5bK6qXK3sLrAnJTir8e-p1OBOQecte0RGxLOThI4dr8guuRHfp_qr7nv2J9eYyAE0RdssXE-3PSbjxEW3LxEJpjoHjy4K1m-JScvcRdp-Os4oZF06QG0/s640/fullsizeoutput_3585.jpeg" width="640" /></a></div>
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Overnight oats is one of those perfect breakfast foods. It is quick and easy to make, and full of good properties such as fiber and protein, that magical nutrient combo that can keep you satiated until lunch time...on most days! </div>
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For me, its appeal has to do also with its versatility. Overnight oats can be made with any combination of dried or fresh fruit plus additional flavorings: blueberry and almond, cinnamon and raisin, cherry and vanilla. Possible flavor combinations are endless. When it comes to the liquid ingredient, you can use any type of milk, it all depends on your preference or dietary restriction. </div>
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This combination of cherry and coconut is one that I am currently enjoying on mornings. Shredded coconut adds just the right amount of sweetness that I am looking for, as well as additional fiber. And the protein? That comes from the soy milk. This is a delicious and healthy breakfast that certainly keeps me full all morning. </div>
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<span style="color: #990000; font-size: large;">Cherry Coconut Overnight Oats</span></div>
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<i><span style="font-size: x-small;">Makes 2 servings</span></i> </div>
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1 cup old fashioned rolled oats</div>
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1/3 cup dried cherries </div>
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1/3 cup sweetened shredded coconut </div>
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1/4 cup coconut yogurt</div>
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1 cup soy milk </div>
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1. Mix all of the ingredients together. Place in a sealed container and refrigerate over night. </div>
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2. The following morning, remove oats from he refrigerator and stir to determine if it needs additional liquid to reach desired consistency. Pour into serving bowl, and top with additional coconut flakes and fresh cherries, if desired. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-37745777814352446562019-01-02T12:02:00.001-06:002019-01-02T12:02:57.161-06:00Leek and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVRIH5PRYu8eaAj1jNDpS8HkuxL3uuSOoBPI5-abyFqbPsFM5SUJZ1SsBcMzHX2CQxDeT_OVoC9PJsvQDaTX95AapRADgFOQ7b4js39yjaAQTscLmnsGgsv8dMQdQIEMgqvhan8JoEfY/s1600/fullsizeoutput_3580.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1600" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVRIH5PRYu8eaAj1jNDpS8HkuxL3uuSOoBPI5-abyFqbPsFM5SUJZ1SsBcMzHX2CQxDeT_OVoC9PJsvQDaTX95AapRADgFOQ7b4js39yjaAQTscLmnsGgsv8dMQdQIEMgqvhan8JoEfY/s640/fullsizeoutput_3580.jpeg" width="640" /></a></div>
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Today is January first, the beginning of a new year. The last year had been a good one, with the birth of my second son (we are now a family of four), a couple of amazing family vacations, and many occasions for laughter and adventure. I am looking forward to more good things this year and, with two boys now, something tells me adventure we would have.<br />
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The past few days have really been indulgent - it was the holiday season after all - so I am looking forward to eating lighter and incorporating more of plant-based slant to my cooking this year. <div>
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Soups are an easy way to fill up while consuming less calories, and lends it self nicely to the incorporation of vegetables. This leek and potato soup is nutritious and totally vegan and, when paired with a generous piece of fresh baguette, is perfect middle-of-winter food. I have chosen to drizzle a chili-infused oil at the end but this is quite optional. </div>
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Here's to your good health. Happy New Year! </div>
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<span style="color: #990000; font-size: large;">Leek and Potato Soup</span></div>
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<span style="font-size: x-small;"><i>Makes 4 servings</i></span></div>
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2 tbsp olive oil</div>
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3 leeks, trimmed, thinly sliced and washed thoroughly</div>
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3 scallions, sliced</div>
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3 sprigs fresh thyme</div>
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3 average-sized russet potatoes, peeled and cubed</div>
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1 quart vegetable stock</div>
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1 1/2 cup plain soy milk</div>
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Chili oil, optional* </div>
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1. Heat a dutch oven or other heavy pot over medium heat. Add the olive oil followed by the leeks, scallions and thyme. Season lightly with salt. Cook until the leeks have softened well, stirring occasionally, for about 10 to 15 minutes. Take care to reduce the heat to low, if necessary, to prevent burning.</div>
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2. Add the potatoes and vegetable stock. Stir well. Bring to a boil, reduce heat and simmer until the potatoes are soft, approximately 30 minutes. </div>
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3. Turn off the heat, and remove and discard the sprigs of thyme. Using an immersion blender, puree until smooth. Stir in the soy milk and season with additional salt and pepper to taste. Serve warm drizzled with optional chili oil. </div>
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*To make the chili oil, add 1/4 cup of vegetable oil to a sauce pan over medium heat. Add 1 tbsp crushed chili flakes. Warm the oil and chili, being careful not to burn the pepper, for about two minutes. </div>
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Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-75440258134808132392018-01-15T00:30:00.000-06:002018-01-20T14:58:51.579-06:00Beet and Date Smoothie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wjmmze94DknLa0jtznwQvr2uSMDrbCjH6z7enjJpph_a22-6eJDp9IITFytggbiq7I6KVlnIX8S5X0FfEbi_LsccmH1wKLkdcgIb8V3rn1vAupsqAh-RaBtch0H1zVToCbmi7XFOpkE/s1600/IMG_8894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wjmmze94DknLa0jtznwQvr2uSMDrbCjH6z7enjJpph_a22-6eJDp9IITFytggbiq7I6KVlnIX8S5X0FfEbi_LsccmH1wKLkdcgIb8V3rn1vAupsqAh-RaBtch0H1zVToCbmi7XFOpkE/s640/IMG_8894.JPG" width="480" /></a></div>
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Beets. It is my one odd pregnancy craving this time around. The quickest, and probably the most beautiful, way to enjoy these gorgeous red gems is in a smoothie. This Beet and Date smoothie, or some variation of it (I've substituted dark cherries for dates in one version) has become my go-to breakfast recently. But probably, the best unintended result of my new-found beet addiction is the fact that my toddler also got on board. He's probably attracted to the color and has no idea he's getting almost an entire serving of vegetables. But I'll take that as a win for this Mommy.</div>
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<span style="color: #990000; font-size: large;">Beet and Date Smoothie </span></div>
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<span style="font-size: x-small;"><i>Makes 1 serving</i></span></div>
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1 small, boiled beet</div>
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2-3 medjool dates</div>
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8 oz almond milk</div>
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1 scoop vegan protein</div>
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1 cup ice</div>
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Blend all ingredients together. Serve with berries on top.</div>
Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com3tag:blogger.com,1999:blog-1586904649460743162.post-20905188499771109502018-01-13T16:12:00.004-06:002018-01-13T16:12:36.088-06:00Chicken Satay <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErhFm0L4Jz4m3r3w6SVCRa8izRo7sOf1yX_ba24NDozVZXKtVDYhh43Oce-YP2VvIHqwUftA4qfj1TKbENtfyCNzAcimxQl_pND7Dove_MftdxEL57c4fgi2vkSOyShfBYD4nX56tqGU/s1600/IMG_8910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1411" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErhFm0L4Jz4m3r3w6SVCRa8izRo7sOf1yX_ba24NDozVZXKtVDYhh43Oce-YP2VvIHqwUftA4qfj1TKbENtfyCNzAcimxQl_pND7Dove_MftdxEL57c4fgi2vkSOyShfBYD4nX56tqGU/s640/IMG_8910.JPG" width="564" /></a></div>
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Peninsula is the popular Malaysian restaurant in Uptown, Minneapolis that we frequented when we lived in the area, in what seems like a lifetime ago (in actuality, it has been just over seven years.) There were two appetizers we always made a pointed of ordering: their roti canai and their chicken satay. I believe, this was the first place I had ever tasted chicken satay and have been a fan ever since.<br />
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To make them at home, chicken satay skewers require a bit of preparation, ideally the day before, but they are one of my favorite appetizers, especially for a big party. It can also be an entree, served on top of fragrant rice. The recipe, and that of the accompany peanut sauce, calls for a litany of ingredients which, at first glance, seems intimidating but, truly, it's just a matter of combining the spices and marinating the chicken before the grilling process. Many of the ingredients here can be found at your local grocery store but I usually have to make the trip to my nearest Asian food store for fresh lemon grass, fish sauce and tamarind chutney. And, be sure to marinate these over night to get the most out of all those fragrant herbs and spices. </div>
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<span style="color: #cc0000; font-size: large;">Chicken Satay </span></div>
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<span style="font-size: x-small;"><i>Adapted from Rasa Malaysia </i></span></div>
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<i><span style="font-size: x-small;">Serves about 10 as an appetizer and about 6 as an entree</span></i></div>
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bamboo skewers </div>
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1 small onion, roughly diced </div>
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4 cloves garlic</div>
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1/2 tbsp ground turmeric </div>
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2 tsp ground coriander </div>
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1 tsp chilli powder, more or less or non at all depending on taste</div>
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2 tsp fish sauce </div>
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2 tbsp brown sugar </div>
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2 stalks of lemon grass, chopped</div>
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6 boneless, skin-less chicken breasts, cut into cubes</div>
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1. Soak the bamboo skewers in water for at least an hour. </div>
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2. Blend the remaining ingredients, except the chicken, in a food processor until smooth. Pour over the cubed chicken and mix well. Cover with plastic wrap and refrigerate for at least two hours or overnight. </div>
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3. Skewer three to four pieces of chicken unto each bamboo skewer. Discard any remaining marinade.</div>
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4. Cook chicken skewers on a hot grill for 4-5 minutes on each side, making sure that the meat is throughly cooked. Serve with peanut sauce (see recipe below). </div>
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<span style="color: #cc0000; font-size: large;">Peanut Sauce</span></div>
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1 cup dry roster peanuts </div>
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3 cloves garlic</div>
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1 small onion</div>
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1 inch of ginger</div>
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1 tbsp coriander </div>
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1 cup water </div>
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1 tbsp soy sauce </div>
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1 1/2 tbsp sugar </div>
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1/8 tsp salt </div>
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1/4 cup oil</div>
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1 tbsp tamarind chutney </div>
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1. Coarsely chop the peanuts in a food processor and set aside. </div>
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2. Grind the garlic, onion, ginger, and coriander. </div>
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3. Heat the oil and fry the spice mixture until grainy and aromatic, about 3 to 4 minutes, stirring to prevent burning. </div>
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4. Add the chopped peanuts, water, soy sauce, salt, oil and tamarind chutney. Cook for an additional 4 to 5 minutes until smooth. </div>
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<br />Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-41900662262464139922017-07-10T22:00:00.005-05:002017-07-26T09:18:17.424-05:00Raspberry Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;"><span style="font-family: inherit;">It is only fitting that my previous post and this current one are about raspberries. After all, my blog entires have been few and far between ever since my life became consumed by a messy-haired, rosy-cheeked, ever-happy toddler. This same toddler is also a raspberry fanatic. He had been at the time of my previous post and and still is today. So, imagine his delight when, about a week ago, we took him to a raspberry patch to pick his favorite berries to his heart's content. Decked off in his favorite green rain boots and blue hat, he quickly got the gist of how to gently pluck the berries off the branch so that the hull remained, as well as discerning those that were ready to be picked from those that were not. Truth be told, I did not expect him to be able to fill up his basket but fill he did. He also knew, instinctively, that no amount of berry picking is complete with bit of tasting as you go. But in spite of all the tasting, we ended up taking home three pints of delicious local raspberries which was more than enough to make this equally delicious cake. A cake which, incidentally, is toddler approved. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFagwcmydVntHJCGm7Uj4uayI7H3B2Z9_7Gks5u34hShRRdHSEkDb40vZeCbGqxjlk-BkM36v7xTAwWyCv4PGP0CNBLHgLsz2djPHlxFuskk-UCf__Q7pwyjeZMIgZtnWr90nyUNnLgs/s1600/IMG_6034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFagwcmydVntHJCGm7Uj4uayI7H3B2Z9_7Gks5u34hShRRdHSEkDb40vZeCbGqxjlk-BkM36v7xTAwWyCv4PGP0CNBLHgLsz2djPHlxFuskk-UCf__Q7pwyjeZMIgZtnWr90nyUNnLgs/s640/IMG_6034.JPG" width="360" /></a></div>
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<span style="color: #990000; font-size: large; text-align: justify;"><span style="font-family: inherit;">Raspberry Cake</span></span><br />
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<i><span style="font-family: inherit; font-size: x-small;">Adapted from Epicurious</span></i></div>
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<span style="font-family: inherit;">1 cup all purpose flour</span></div>
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<span style="font-family: inherit;">1/2 tsp baking powder</span></div>
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<span style="font-family: inherit;">1/2 tsp baking soda</span></div>
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<span style="font-family: inherit;">1/4 tsp salt</span></div>
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<span style="font-family: inherit;">1/2 stick unsalted butter, at room temperature</span><br />
<span style="font-family: inherit;">2/3 cup plus 1 1/2 tbsp sugar, divided</span></div>
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<span style="font-family: inherit;">1/2 tsp vanilla </span></div>
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<span style="font-family: inherit;">1 egg</span></div>
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<span style="font-family: inherit;">1/2 cup milk</span></div>
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<span style="font-family: inherit;">1 1/2 to 2 cup fresh raspberries </span><br />
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<span style="font-family: inherit;">1. Preheat oven to 400 degrees F. Grease and flour a 9 inch round cake pan. </span><br />
<span style="font-family: inherit;">2. Whisk together flour, baking powder, baking soda, and salt. </span><br />
<span style="font-family: inherit;">3. In another bowl, beat butter and 2/3 cup of sugar with and electric mixer until pale an fluffy, about 2 minutes, then add the vanilla and egg. Continue to beat well. </span><br />
<span style="font-family: inherit;">4. Turn the electric mixer speed to low, and mix in the flour mixture in 3 batches, alternating with milk, and beginning and ending with the flour mixture. </span><br />
<span style="font-family: inherit;">5. Pour the batter into the cake pan, gently smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining sugar. </span><br />
<span style="font-family: inherit;">6. Bake until the cake is golden and a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out unto a wire rack and cool for an additional 10 to 15 minutes. </span></div>
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Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1tag:blogger.com,1999:blog-1586904649460743162.post-77579518356846175322016-05-13T13:42:00.001-05:002016-05-13T13:44:04.688-05:00Mini Raspberry Muffins for my Toddler<div class="separator" style="clear: both; text-align: center;">
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My toddler - he has a thing for fresh fruit. Mangoes, oranges, and bananas are some his favorite but, because we live in Minnesota, fresh, tropical fruit are not always easy to come by. Luckily, he also can't get enough of raspberries. I can get him to eat almost anything if I put chucks of fresh raspberries on it. As you can imagine, meal times often include very adventurous (for a toddler at least) food combinations. Scrambled eggs with raspberries. Chicken with raspberries. Avocado, sausage and raspberries - we've done that too. <br />
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While on the less adventurous side, mini muffins are a go-to for breakfast around here. I make a different batch every two weeks and pop a few in the freezer. It about 10 seconds to warm up in the microwave. I've added raspberries to this batch but have made them in the past with blueberries. That's how we shake things up around here these days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3F__N_Ly5BSfc3_geZ5TEbrr0lCiAtapavmgiv-h2akGSsBLyRMJhiBetCvlPqt7zsQaP9UnTdJOvoiWk_Yt1vGlMKJyjt_wDSUHjVHH2PuJsBYt0KV7ZsLqbeI2AJiDvYpEPpx-2JA/s1600/13221732_10100296922757145_8739824094426166687_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3F__N_Ly5BSfc3_geZ5TEbrr0lCiAtapavmgiv-h2akGSsBLyRMJhiBetCvlPqt7zsQaP9UnTdJOvoiWk_Yt1vGlMKJyjt_wDSUHjVHH2PuJsBYt0KV7ZsLqbeI2AJiDvYpEPpx-2JA/s640/13221732_10100296922757145_8739824094426166687_n.jpg" width="602" /></a></div>
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<span style="color: #990000; font-size: large;">Raspberry Cinnamon Muffins </span><br />
<span style="font-size: x-small;"><i>Makes approx. 24 mini or 12 average-sized muffins</i></span><br />
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1/2 cup butter, at room temperature<br />
1 cup sugar<br />
2 eggs<br />
1/2 tbsp vanilla extract<br />
2 cups plus 1 tbsp all purpose flour<br />
1/4 tsp salt<br />
2 tsp baking powder<br />
2 tsp cinnamon<br />
1/2 cup milk<br />
1 1/2 to 2 cups frozen raspberries<br />
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1. Preheat the oven to 350 degrees F. Grease muffins tins and set aside.<br />
2. Whisk the butter and sugar until light and fluffy. Add eggs, one at a time, whisking well after each addition, then whisk in the vanilla extract.<br />
3. Sift the flour, salt, baking powder and cinnamon together in a separate bowl.<br />
4. Fold in half of the flour mixture into the egg mixture, followed by half of the milk. Repeat.<br />
5. Dust the raspberries with the remaining flour. This can be easily done by placing the raspberries and flour in a sieve and gently sifting the flour through.<br />
6. Scoop into greased muffins tins and bake for 15 to 20 minutes (longer if you are making average-sized muffins) until a toothpick test comes out clean. Transfer to wire rack and cool before serving.Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com0tag:blogger.com,1999:blog-1586904649460743162.post-63340368835448842342016-05-10T15:03:00.002-05:002016-05-10T15:09:07.428-05:00Herb-Crusted Rack of Lamb with Fig and Red Wine Sauce <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33k-__Eml5vfncivS_Z88tNHmMx3_EueBf30KtM4sU_kGpi39yBmYDRJ1g0EmEQVmG6ZT_BuMUZYmAj3FmGt1PIoWIUo8ZlorqjgJDRq3GZBnKz1_q1sXdoA71kjE7C0zEoKVXV6N_B4/s1600/DSC02175.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33k-__Eml5vfncivS_Z88tNHmMx3_EueBf30KtM4sU_kGpi39yBmYDRJ1g0EmEQVmG6ZT_BuMUZYmAj3FmGt1PIoWIUo8ZlorqjgJDRq3GZBnKz1_q1sXdoA71kjE7C0zEoKVXV6N_B4/s640/DSC02175.jpg" width="522" /></a></div>
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Some dishes are almost treasured in our house. The ones that are not prepared on a daily basis but once a year, at special occasions. They require specific preparations far in advance, such as ordering the meats from the farmers market or ritualistically making parts of the recipe weeks or days ahead, and they help to define a season or occasion. One of those is this rack of lamb. I make this only during the spring (usually at Easter) so understandably it's also a favorite. However, this is the first time that I have served it with this delicious (emphasis on delicious) fig and red wine sauce. Like most special recipes, this one take a bit of time and effort but is absolutely worth it. </div>
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<u>For the rack of lamb</u></div>
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2 tbsp olive oil</div>
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salt</div>
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pepper</div>
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2 tbsp dijon mustard</div>
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1/4 cup chopped parsley</div>
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2 sprigs of rosemary, finely chopped</div>
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<u>For the sauce</u></div>
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1 shallot, minced</div>
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1 cup dried mission figs, coarsely chopped</div>
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1 cup dry red wine</div>
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2 cups low sodium chicken stock</div>
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1 sprig of fresh rosemary</div>
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1 sprig of fresh thyme</div>
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2 tbsp honey</div>
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salt and pepper to taste</div>
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1. Preheat the oven to 375 degrees F.</div>
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2. Mix the chopped herbs together; set aside.</div>
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3. Rub the rack of lamb with one tablespoon of olive oil and season evenly with salt and pepper.</div>
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4. Heat a large skillet over medium high heat. Once hot, add the remaining tablespoon of olive oil to the skillet. Sear the rack of lamb, beginning with the fatty side, on all sides for about 2 minutes on each side. Transfer to a baking dish and paste with dijon mustard. (Save any leftoever oil and drippings to make the fig sauce). Then, gently coat the top of the rack with the herb mixture. Place in the oven, and roast until it reaches an internal temperature of 125 degrees F.</div>
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5. Let the lamb rest for about 5 minutes before cutting it into individual chops. Serve with fig and red wine sauce.</div>
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Fig and Red wine sauce:</div>
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1. Heat the leftover oil (used to sear the lamb) over medium heat. Add the shallots and cook for 2 to 3 minutes until softened.</div>
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2. Add the chopped figs to the pot and cook an additional two minutes. Pour in the red wine, stirring well. Once the wine has stopped sizzling, add the stock, fresh herbs and honey. Cover the pot, lower the heat, and cook for 8 to 10 minutes until the figs have softened significantly. Remove from the heat.</div>
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3. Discard the sprigs of rosemary and thyme. Pour the sauce into a blender and carefully blend until smooth.</div>
Natashahttp://www.blogger.com/profile/08293697781351774164noreply@blogger.com1