tag:blogger.com,1999:blog-78738004358454569152024-03-05T10:56:15.292-08:00Fatty at HeartA site dedicated to girls learning to cook for two.Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7873800435845456915.post-85696738155305303172020-03-23T03:52:00.000-07:002020-04-19T04:49:53.998-07:00COVID-19It has been YEARS since I have been on this blog. I mentioned it to my co workers one day a couple weeks ago and we got a good laugh about the title of this blog.<br />
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This morning seems like a time as good as any to start again.</div>
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I woke up this morning with a dark cloud looming over my head. The current numbers in KY is 103 cases and 3 deaths. Keep in mind that there has been no cases in KY until 2 weeks ago. Since then, all schools have been shut down, child care problems and non-essential business. That includes all restaurant sit in service. We are still able to order and pick up at the location. Frankfort doesn't have great dinning choices, and being a family that doesn't eat out much to start with, this hasn't changed much.</div>
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I went to the grocery store yesterday to get fish fry mix and oil to fry with, The shelves are much more stocked and the air of frenzy seems to have subsided some what. Earlier in the week, I had gone to Kroger's at 7:30 in the morning right before work to pick up some bananas and a bag of Peach rings per the request of the Wilbo. The store opened at 7 and there were no meat in the fridge and tons of air on shelves. Even though there were still some items out of stock, I feel like the atmosphere is finally starting to calm down.</div>
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Will has a good sport when it comes to things John and I find to be hilarious.</div>
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I think what caused such a frenzy are the movies and series we have been watching for years. Books about the end of civilization and how we have to hoard. I feel the same way about a lot of things. I feel like I need to buy EXTRA. Hence, the 12 pack of mac and cheese I got from Costco this weekend. I don't even normally keep mac and cheese in the house. But here we are.</div>
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Some days I feel like I am just vaguely keeping my sanity because I am trying to see what is actually happening. </div>
Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-17504236802851242032013-05-15T06:34:00.000-07:002013-05-15T06:34:12.625-07:00Ghee<div class="separator" style="clear: both; text-align: center;">
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Ghee is a traditional Indian preparation of clarified butter. I like to use butter for roasting and as my go to fat for high heat cooking. Ghee is pretty expensive here in Ohio-san. And since butter is NOT expensive, I decided to go ahead and make my own.</div>
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Melt the butter over medium heat.</div>
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Once the butter is all melted, the clear fat will separate from the milk solids and continue to simmer over medium heat.</div>
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After simmering for 10 minutes, the milk solids will start to brown and sink to the bottom, remove the pan from heat.</div>
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Strain the hot ghee through a triple layer of cheesecloth.</div>
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<span style="font-size: large;">Yipee!</span></div>
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Now you can store the ghee in a sealed glass jar. You don't have to store it in the fridge... but you might want to just in case.</div>
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<br />Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-41025029069120832652012-07-24T09:06:00.001-07:002012-07-24T09:09:18.116-07:00Chicken and Veggie Tikka Marsala<br />
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<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">John and I have relocated (yet again) to Troy, OH. We are going to be here for a while. (Awesome.) This is pretty exciting news. We have moved every year since we've been together. Sometimes we move twice since we love moving so much! But we have no plans of moving again in the near future, so my boxes in the attic can gather some dust and our stone can stop rolling so we can gather some moss. </span></span></div>
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<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Below are two recipes. One for Chicken Tikka Marsala and one with just veggies. Despite John's constant protest, I have stopped eating meat. Except for fish. I like putting fish in my mouth.</span></span></div>
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<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Marinade for Chicken Tikka Marsala: </li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 cup yogurt</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 tablespoon <span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">lemon</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w1" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w2" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">juice</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 teaspoons ground cumin</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 teaspoon ground <span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">cinnamon</span></li>
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<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 teaspoons freshly <span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">ground</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w1" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w2" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">black</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w3" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w4" style="background-color: transparent; border-bottom-color: transparent; border-bottom-width: 2px; border-style: none none solid; bottom: auto; display: inline; float: none; font-family: inherit; font-size: inherit; left: auto; margin: 0px !important; outline: 0px; padding: 0px !important; position: static; right: auto; top: auto;">pepper</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 tablespoon minced fresh ginger</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">4 teaspoons salt, or to taste</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">3 boneless skinless chicken breasts, cut into bite-size pieces</li>
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<span style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 16px; text-align: left;">In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour (Or overnight).</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 16px; text-align: left;">On a cast iron pan or grill over medium heat, cook chicken until the juices run clear. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKCCLiQHSYvXZKjyJRhUr1bMPjC3w5r-BOyjLBYDvstuVd7F0AOtrBa17W6Gl1jkQffiqZ_dsZBUEomncPvE-CY56SDlMh5HFQIhImE-bM-xVFt_r2eLRlse1o2L-tqdwxqSx8ss47gI/s1600/IMG_2573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKCCLiQHSYvXZKjyJRhUr1bMPjC3w5r-BOyjLBYDvstuVd7F0AOtrBa17W6Gl1jkQffiqZ_dsZBUEomncPvE-CY56SDlMh5HFQIhImE-bM-xVFt_r2eLRlse1o2L-tqdwxqSx8ss47gI/s320/IMG_2573.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 16px; text-align: left;">Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.</span></div>
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For fancy rice:</div>
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1 cup of rice</div>
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2 tablespoons of butter</div>
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1/2 teaspoon of salt</div>
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1/2 tablespoon of turmeric</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFvIOVAIWp1IwjeabDdVxv_GhjKoLc7lm5-0bxQpWNCTqMoOZKnpo9_7aOPzPA_VsU23eJzyZQAck3K8d0KBVU6pHubK0zb4Ff7esb15COh_7jFMZPVKAQqFPgjHuSEP-A9kYpi91ZUk/s1600/IMG_2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFvIOVAIWp1IwjeabDdVxv_GhjKoLc7lm5-0bxQpWNCTqMoOZKnpo9_7aOPzPA_VsU23eJzyZQAck3K8d0KBVU6pHubK0zb4Ff7esb15COh_7jFMZPVKAQqFPgjHuSEP-A9kYpi91ZUk/s320/IMG_2570.JPG" width="320" /></a></div>
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Put it in the rice cooker and give it a good stir with the water stars boiling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs_NL8oDdtP_F2GB32dfR5E1Y1FLdqwNgz0JmY6kP1lbpb90mNMMQBvId17Vya4ec4hAKD9NmaDuH4CIM3bEKg50QL_jppG1OOOGzDoDrAb0U7vB_-6q2IP_-scHxc13jKhjWjoYo1OM/s1600/IMG_2572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs_NL8oDdtP_F2GB32dfR5E1Y1FLdqwNgz0JmY6kP1lbpb90mNMMQBvId17Vya4ec4hAKD9NmaDuH4CIM3bEKg50QL_jppG1OOOGzDoDrAb0U7vB_-6q2IP_-scHxc13jKhjWjoYo1OM/s320/IMG_2572.JPG" width="320" /></a></div>
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When the rice is done, stir in a cup of frozen peas. (The heat of the rice will defrost the peas for you.)</div>
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Vegetarian Tikka Marsala </div>
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<ul style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; list-style: square; margin: 5px; padding: 5px; text-align: left;">
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Mushrooms - 1/2 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Peas -1/2 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Carrots - 1/2 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Cauliflower - 1/2 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Potato - 1/2 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Yogurt - 1 cup</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Lemon juice - 1 teaspoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Ginger - 1 inch. (chopped)</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Garlic - 3 (chopped)</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Onions - 2 (chopped)</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Turmeric Powder - 1/2 teaspoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Red chilli powder - 1/2 teaspoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Coriander powder - 1 teaspoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Oil/Butter - 2 tablespoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Cardomom - 2-3 no's</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Coriander leaves - A bunch</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Pepper - 1/2 teaspoon</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Salt to taste </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfKLj0DeXt-YHLT_rnas9qbgviw69VzOZowSF8PQde2mAdE9JQ0kt-j4FwjDBX4g4yQIF83Y8cvsLnnB9bmnOTrM8Qkxd_87SKQl9bD1cjhHIBDpkS7QpzaCJPpb_FQqt6ZF-0Uz-AhM/s1600/IMG_2567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfKLj0DeXt-YHLT_rnas9qbgviw69VzOZowSF8PQde2mAdE9JQ0kt-j4FwjDBX4g4yQIF83Y8cvsLnnB9bmnOTrM8Qkxd_87SKQl9bD1cjhHIBDpkS7QpzaCJPpb_FQqt6ZF-0Uz-AhM/s320/IMG_2567.JPG" width="320" /></a></div>
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<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Smooth blend the yoghurt ,chopped ginger, garlic and onions into a blender.</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Add the lemon juice, salt and Pepper and mix well.</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Add the spices ,coriander leaves and blend all until nicely mixed.</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Heat the butter in a pan and melt until the butter starts slightly bubbling, add the blended ingredients into it.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkry5fa_eSCwS1UqCEObpCC66F0DvHbXlOkT-cZXXe0UCF2BFJjzdlKjVKJGn3lPFiwBhxLlJXtgLgLLfA9z75QujFYKsGJOiwhCqRQnZY-sGIIYIa7YQIn5GEu6bpLUB5urMzjIcaCvw/s1600/IMG_2569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkry5fa_eSCwS1UqCEObpCC66F0DvHbXlOkT-cZXXe0UCF2BFJjzdlKjVKJGn3lPFiwBhxLlJXtgLgLLfA9z75QujFYKsGJOiwhCqRQnZY-sGIIYIa7YQIn5GEu6bpLUB5urMzjIcaCvw/s320/IMG_2569.JPG" width="320" /></a></div>
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<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Make the cardomom pods into poedre form and add to the sauce. </li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Add the vegetables , mix gently and add the rest of the Coriander leaves.</li>
<li style="list-style-position: inside; padding-left: 5px; padding-top: 0px;">Cook on low heat till the vegetables are done.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41dzt3o80ImRAXrIK2swR3G51-BiFbEPCRHmTH3MpekL6yd0R-yBp5BfTvpogMJJsYatE3bDWSx-0aH8AAO8L-XXQ22PPpzMRQ54ycxj-CtsSJ7bTNI9ULErZKVy3V2lrIvheuw3VlUg/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41dzt3o80ImRAXrIK2swR3G51-BiFbEPCRHmTH3MpekL6yd0R-yBp5BfTvpogMJJsYatE3bDWSx-0aH8AAO8L-XXQ22PPpzMRQ54ycxj-CtsSJ7bTNI9ULErZKVy3V2lrIvheuw3VlUg/s640/IMG_2575.JPG" width="480" /></a></div>
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Serve over your turmeric rice.</div>
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<span style="font-size: x-large;">YUM!</span></div>
<br class="Apple-interchange-newline" />Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-51583124049168953212010-11-14T17:09:00.001-08:002010-11-14T17:18:20.658-08:00Roasted Vegetable SoupComing at ya from Kettering, Ohio.....<br />
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The Fatty is back!<br />
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The last two months has been very crazy. Packing up all our belongings in to a truck and moving to Ohio from California was more than an adventure than we were hoping.<br />
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The great news is that we are now in our new apartment, I have a kitchen of my own and no *beep* messing with my *beep*<br />
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beeeepppppppppppppppppppppppp.<br />
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Autumn here is more beautiful than I could ever imagine. I am told at least once a day that I am going to freeze my tush off in the near future. Since that is going to be the case, I am going to have warm up my soup making skills.<br />
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John and I are going to give in to our old people souls and just eat soup all the time. Soup is the glue of our relationship. Our love for soup is what keeps us together.<br />
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I kid.<br />
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As a warning, this soup is going to take about 3 hours to make, so I suggest you do this on an off day when you are sit at home and enjoy the wonderful smell of roasted veggies and the heat from the oven while everyone freeze their butts off outside.<br />
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<ul><li>1/2 butternut squash, seeds removed cut into 3 large pieces</li>
<li>1 lb . carrots, peeled and cut into large chunks</li>
<li>3 bell peppers, stemmed & seeded, and cut into large chunks</li>
<li>10 oz. fingerling potatoes, or any small potato, cut in half</li>
<li>8 oz. baby bella mushrooms, stems removed</li>
<li>1/2 head of garlic, don’t remove paper</li>
<li>1 large white or yellow onion, peeled, stems removed & quartered</li>
<li>1 tsp dried rosemary</li>
<li>1 tablespoon of dried thyme</li>
<li>salt and pepper</li>
<li>olive oil</li>
<li>1 – 14 oz. can of fire-roasted tomatoes</li>
<li>1 1/2 -2 quarts chicken broth (or vegetable broth to make it vegetarian)</li>
<li>2 bay leaves</li>
</ul><br />
Preheat oven to 350 degrees. Place the butternut squash in a large baking pan and season with a little olive oil and salt and pepper. Roast for 30 minutes.<br />
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In a large bowl toss the remaining vegetables through onion with olive oil, salt and pepper, the rosemary and and thyme. After the squash roasts for 30 minutes, add the remaining vegetables and roast for another hour to hour and a half until they’re tender. Toss them around every 30 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhYUXD9HgtsZ7axmvFIvENm3HlHhiM9Utvh2k9htj03qhyMdcaW1IUX5AoZkQQPmLdm9UJvhp0ngENsmthstHSrRFyJYyqZF904cHQHQPXkI7IAA5UYlebz9UxF9i7bLoI5mbjvaSuFY/s1600/IMG_1389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhYUXD9HgtsZ7axmvFIvENm3HlHhiM9Utvh2k9htj03qhyMdcaW1IUX5AoZkQQPmLdm9UJvhp0ngENsmthstHSrRFyJYyqZF904cHQHQPXkI7IAA5UYlebz9UxF9i7bLoI5mbjvaSuFY/s400/IMG_1389.JPG" width="400" /></a></div><br />
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Remove from the oven once tender and pick out the thyme, rosemary (toss these) and garlic (keep this). Remove skins from the butternut squash and add all the vegetables & the fire-roasted tomatoes to a large stockpot, barely cover with chicken broth. Squeeze garlic cloves out of the skin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AjpirhDWbSaNKO1HT3KWehCZVupwZ4W8WNFVBLdKaNWTBZibcPrI42RCrn_wurb82e0EAqxlw3minSyUddqZLQ5RGDKPpEq9Ru2wHr8S_mJqgV5jZCtkFPwCnOHys6Ga6ANW9OeFmdY/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AjpirhDWbSaNKO1HT3KWehCZVupwZ4W8WNFVBLdKaNWTBZibcPrI42RCrn_wurb82e0EAqxlw3minSyUddqZLQ5RGDKPpEq9Ru2wHr8S_mJqgV5jZCtkFPwCnOHys6Ga6ANW9OeFmdY/s400/IMG_1391.JPG" width="400" /></a></div><br />
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Simmer for 15-20 minutes then puree with an immersion or regular blender. Add chicken broth until it reaches the consistency you want. I added 1.5 quarts and 2 bay leaves. Simmer for 30-45 minutes, stirring frequently to avoid burning the bottom. Remove bay leaves and season with salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Khor6hBnmW3J7ARA2M6Os0TgkivnS0qKGRls-mhg2t4FMk6UzyvtJnrD65NNhTIaVw4O6LMMZbJUJa41-Rj4bTAt9ey-PRl1aKU9DpuqFWnxY-gt94hkhIx1nsaEgT_RdjoVXVGL63k/s1600/IMG_1399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Khor6hBnmW3J7ARA2M6Os0TgkivnS0qKGRls-mhg2t4FMk6UzyvtJnrD65NNhTIaVw4O6LMMZbJUJa41-Rj4bTAt9ey-PRl1aKU9DpuqFWnxY-gt94hkhIx1nsaEgT_RdjoVXVGL63k/s640/IMG_1399.JPG" width="480" /></a></div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxEj-19SmCZ_PCSCIgU8Rj1tn7BIamOXY3jbyyCFN5wY9JiD5dT15ZGRgtb12vYsgn4nlkFbQ2Sohg4OzBTCA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
Yea.... I am all over it...<br />
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Even Butterscotch likes it... Although Comrad doesn't....Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-85828018814967897632010-07-09T20:19:00.000-07:002010-07-09T20:23:55.184-07:00Vegetarian LasagnaSummer contains so many wonderful things. Plants blooming, summer squashes, days laying out in the grass... Watching Comrad sleep in the shade.<br />
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We have been thoroughly obsessed with our local Farmer's Market. On Sunday mornings, we get out of bed early, have a giant breakfast and speed our way down to the Farmer's Market with my Monkey Tote. Our budget is usually $20, including vegetables and fruits in our selection.<br />
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We recently watched a documentary called <span style="color: black;"><i>Future of Food.</i> It's a movie</span> about the food industry and how genetically enhanced foods are not required to be labeled, which are ever so present in our grocery store. It's pretty grotesque.<br />
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Since we began shopping at the Farmer's Market, it gives me a great chance to cook with seasonal foods. The first stand that we encounter when we get in to the Farmer's Market is a stand with a very friendly woman whom I always purchase my squashes from. We brought 5 baby cucumbers to pickle, and I brought 4 summer squashes and 4 zucchinis.<br />
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Let the layering begin.<br />
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<div style="line-height: 18px;">Vegetarian Lasagna <br />
<ul style="list-style-position: inside;"><li>9 no-boil lasagna noodles</li>
<li>6 cups marinara sauce </li>
<li>24 ounces low-fat cottage cheese</li>
<li>loads of shredded mozzarella cheese</li>
<li>1/2 cup chopped herbs (basil, parsley, or thyme)</li>
<li>4 summer squashes, sliced 1/4 inch thick</li>
<li>4 zucchini , cut lengthwise into slices 1/4–1/8-inch thick</li>
<li>1 lb of mushroom sliced</li>
<li>1 white onion, thinly sliced</li>
<li>1/4 cup of olive oil</li>
<li>4 cloves garlic</li>
<li>1 can (14 ounces) diced tomatoes</li>
<li>1 cup of tomato sauce</li>
<li>2 tomatoes, diced</li>
<li>1/3 cup chopped basil</li>
<li>1 cup of red wine </li>
</ul></div><span class="font16"><b>Directions:</b></span> <br />
<br />
<span style="line-height: 18px;">Sauté vegetables until they are cooked through. Set aside.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJT_cpQaoEym4NjWD2f-9MI-EvZ0UYXjRY66yOWtD60X-n3Dtsm6bPfKVFp0tabopjlbagFsPooNtOcZImQk7h-Vamva5bOENWRgmyiy8szV5XHHPPDGBb0N1MC7eLU6bXCC7l5legZ8/s1600/IMG_0702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJT_cpQaoEym4NjWD2f-9MI-EvZ0UYXjRY66yOWtD60X-n3Dtsm6bPfKVFp0tabopjlbagFsPooNtOcZImQk7h-Vamva5bOENWRgmyiy8szV5XHHPPDGBb0N1MC7eLU6bXCC7l5legZ8/s400/IMG_0702.JPG" width="400" /></a></div><div style="text-align: left;"><span style="line-height: 18px;"><br />
To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and cook for an additional 5 minutes, add red wine and let simmer for 5 minutes, and tomatoes and simmer for 25 minutes. Stir in the basil, 2 sprigs of thyme and 2 sprigs of parsley and add salt and pepper to taste, then simmer for 30 minutes.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhPENz64B9SFDakMIKW5jLbNRHJ8LeYCRBqGnOwQcuJjT02aMYMLL9b76NGZzH5LJ1JQrFNxzkySbrewoFs5vVGeNPbpv-2fwvMXos-jWKAr9xNPnztNNybqARVTUe7gQVB14a98OUw4/s1600/IMG_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhPENz64B9SFDakMIKW5jLbNRHJ8LeYCRBqGnOwQcuJjT02aMYMLL9b76NGZzH5LJ1JQrFNxzkySbrewoFs5vVGeNPbpv-2fwvMXos-jWKAr9xNPnztNNybqARVTUe7gQVB14a98OUw4/s400/IMG_0703.JPG" width="400" /></a></div><span style="line-height: 18px;"><br />
Preheat the oven to 350°. In the bottom of a 8" x 12" pan add 1/3 cup of sauce and place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVWeAQlKQ0vKUv0Fhykw_w8gHfPwoSMlKcl6tiiN2jFH-gX4FTpevhjqDQZvhcMFZYt0EBxauCNsT1B0zpzkZXgyeMsMgfbu21CMNd19iG-1l2RyXQ1SnUevmX8VIDrz544W8m8tC8dw/s1600/IMG_0567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVWeAQlKQ0vKUv0Fhykw_w8gHfPwoSMlKcl6tiiN2jFH-gX4FTpevhjqDQZvhcMFZYt0EBxauCNsT1B0zpzkZXgyeMsMgfbu21CMNd19iG-1l2RyXQ1SnUevmX8VIDrz544W8m8tC8dw/s400/IMG_0567.JPG" width="400" /></a></div><br />
<span style="line-height: 18px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOTAbNQXZexhen8x-rMVqrg_Y2EFZbNHw3A1_vqjlL4vL3rVzWsILUxa1bk5_uJhngE87vM3uEnTuQG14H7qY3CQBvrzB10QwiJyQKLrOAjN8d5n4kM-6Q436inrLva3v9SDzvJejCHo/s1600/IMG_0706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOTAbNQXZexhen8x-rMVqrg_Y2EFZbNHw3A1_vqjlL4vL3rVzWsILUxa1bk5_uJhngE87vM3uEnTuQG14H7qY3CQBvrzB10QwiJyQKLrOAjN8d5n4kM-6Q436inrLva3v9SDzvJejCHo/s400/IMG_0706.JPG" width="400" /></a></div><span style="line-height: 18px;"><br />
Cover the pan with aluminum foil. Bake for 45 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.<br />
<br />
Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.<br />
</span><br />
<span style="line-height: 18px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC93bHqGd48DggJUSOen28m52BxTQka_Xy64_E67ZBVm4kH1Xdxymf4S5WmFo9NvVoGQ7ff1mVjNiKgAa7DVFpSvmkaYCVN0UiDiRzufb8o_0MFO6KxgFNRRdAsLalNICn8UkFTnNQFV4/s1600/IMG_0707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC93bHqGd48DggJUSOen28m52BxTQka_Xy64_E67ZBVm4kH1Xdxymf4S5WmFo9NvVoGQ7ff1mVjNiKgAa7DVFpSvmkaYCVN0UiDiRzufb8o_0MFO6KxgFNRRdAsLalNICn8UkFTnNQFV4/s400/IMG_0707.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It doesn't look good, but I swear it taste good. The noodles weren't holding up all the cheesy madness!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</span>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-83122901005235508122010-06-22T12:02:00.000-07:002010-06-22T12:02:17.163-07:00Penne with Vodka Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uzS2DnQG2pd0rhP7M8ErXAEzC2U_w1-CYoTi-3Ak7cBajpWEF0psiS7Qhb1xJkKTTUL48kuTb_mgixGRbvkKCB4rFh5TZVuuF_fh8mdw0g_-_t3qcCVVcWs_td3nkYxGygQDFbmVMPc/s1600/IMG_0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uzS2DnQG2pd0rhP7M8ErXAEzC2U_w1-CYoTi-3Ak7cBajpWEF0psiS7Qhb1xJkKTTUL48kuTb_mgixGRbvkKCB4rFh5TZVuuF_fh8mdw0g_-_t3qcCVVcWs_td3nkYxGygQDFbmVMPc/s640/IMG_0571.JPG" width="480" /></a></div><br />
I am on a quest to make all pasta sauces, it's very similar to the Rebel's Resistance against the Empire...<br />
<br />
Empire of Jar Pasta Sauces!!!<br />
<br />
We went shopping on Sunday, John wanted to get me a hand chopper device so I no longer have to shed tears when a dish calls for onions. What's better than that, was when we were at William Sonoma, he also brought me.... A STAR WARS APRON!<br />
<br />
Now, if ewoks were real, my life would be complete...<br />
<br />
<b>INGREDIENTS</b><br />
<br />
<ul><li>olive oil</li>
<li>4 cloves garlic, diced </li>
<li>1 shallots, diced </li>
<li>1/2 teaspoon red pepper flakes </li>
<li>sea salt</li>
<li>fresh ground pepper </li>
<li>14 oz can of tomato sauce</li>
<li>14 oz can of diced tomatoes</li>
<li>1 pound dried Penne </li>
<li>1 cup heavy cream </li>
<li> 3 tablespoons vodka </li>
<li>3 tea spoons of Italian parsley</li>
<li>Martini at hand for drinking while watching water boil.</li>
</ul><b>The Plan: </b><br />
<br />
Boil water with a teaspoon of salt for the pasta.<br />
<br />
<br />
In a large pan on medium heat, cook shallots and garlic in olive oil until golden brown then add the tomato sauce and diced tomatoes, bring to a boil, then let it simmer for about 20 minutes until sauce is reduced to half. Stir in cooked pasta and let it heat through.<br />
<br />
Stir in vodka, then stir in cream.<br />
<br />
Let sauce simmer until desired thickness. Salt and pepper to taste. Serve with sprinkle parsley on top and top with mozzarella cheese. (Optional- I am not one to say No to cheese.)<br />
<br />
<b> </b>This is TONS more creamy than the pre-made sauce<b>. </b>It was delicious and great for a Monday night dinner.Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-88400111279706162712010-05-17T07:24:00.000-07:002010-05-17T07:39:43.907-07:00Heart Shaped Mushroom Raviolis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGkrlt1K__d2il-Wia8ISLotWjRSO2m_H4wcLJb8HLrHpAdV5ycQV4ZtVj-fIE0fU79U9rHSsVdaLvmLacCKROF2_nPAOq_Gyw3IX3IaTRwLhCZur1L1GtYTFoH4vMWzmw88gxqj7NZk/s1600/IMG_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsnJIj9CgR5xyWW84h-KGvNe58TU_XF8aLoLepMSNFrHTCUDaJimQ-x9ceLoOu2Pc2u245p6MllYlkLcG_D29Um78jtm706qEGYrajHZK0pPGdG2GfEEMmYRm01BelDAxI2MsPEpFNzI/s640/IMG_0277.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
John and I made raviolis this weekend. We made our first attempt at homemade pasta. It was easier than I expected, but rolling out the pasta was very difficult. Which is why John did it... </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><h2>Ingredients</h2>Makes 1 1/2 pounds.<br />
<ul><li>3 1/2 cups all-purpose flour</li>
<li>5 large eggs</li>
<li>1 tablespoon extra-virgin olive oil</li>
<li>1/2 teaspoon salt</li>
</ul><h2>Directions</h2><ol><li> <span>Mound flour in the center of a work surface, forming a well in the center. Crack the eggs into the well. Add oil and salt.</span> </li>
<li> <span>Beat eggs with a fork until smooth. Gradually work flour into the eggs.</span> </li>
<li> <span>Use a bench scraper to work in the rest of the flour, a bit at a time.</span> </li>
<li> <span>Once all the flour has been incorporated, start working the dough with your hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead the dough until smooth and elastic, about 10 minutes.</span> </li>
<li> <span>Cover the dough with an inverted bowl; allow to rest for 20 minutes.</span> </li>
</ol><div class="separator" style="clear: both; text-align: center;"><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGkrlt1K__d2il-Wia8ISLotWjRSO2m_H4wcLJb8HLrHpAdV5ycQV4ZtVj-fIE0fU79U9rHSsVdaLvmLacCKROF2_nPAOq_Gyw3IX3IaTRwLhCZur1L1GtYTFoH4vMWzmw88gxqj7NZk/s320/IMG_0265.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprkpjVEATi9J9qvEx3RtDdglySmkZH64K7yK1vsTqrImh0iyY-Rxe6gdUXZJoAQvBs9CSqHn12U_AQi2taOVPHHNuRCfHZ5yhg6b8V3c_SZswVBvsZSVrlJ3eTGDmHGbsisYkywRqo-4/s1600/IMG_0266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprkpjVEATi9J9qvEx3RtDdglySmkZH64K7yK1vsTqrImh0iyY-Rxe6gdUXZJoAQvBs9CSqHn12U_AQi2taOVPHHNuRCfHZ5yhg6b8V3c_SZswVBvsZSVrlJ3eTGDmHGbsisYkywRqo-4/s320/IMG_0266.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiMflUNFRVyLe2FZ76tDBDaXbOzcHqngF0xu7FWiGSo2oUmNruIW8qlXQ2gj5FEVXx9uvnSHjXkZAugbIzoKCfBN8n7WtO5NVQ03_g04H7-Xbvdr6MsKgZ7O7p7JfV_92wS_wy942xyk/s1600/IMG_0268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiMflUNFRVyLe2FZ76tDBDaXbOzcHqngF0xu7FWiGSo2oUmNruIW8qlXQ2gj5FEVXx9uvnSHjXkZAugbIzoKCfBN8n7WtO5NVQ03_g04H7-Xbvdr6MsKgZ7O7p7JfV_92wS_wy942xyk/s320/IMG_0268.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0TnCVNy_2X5HDwBpDS0Vj551w6KM4gVd9wx1ySMDWh_eNTmXowupeavU-Fw4pLfDE7yxKO5tn7nsNvfpKxlL3DW3OEhr3q5kqCqj79O6MfOPApYlnrEy7-lE9AVUCYiLqh5mIiC6UEc/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0TnCVNy_2X5HDwBpDS0Vj551w6KM4gVd9wx1ySMDWh_eNTmXowupeavU-Fw4pLfDE7yxKO5tn7nsNvfpKxlL3DW3OEhr3q5kqCqj79O6MfOPApYlnrEy7-lE9AVUCYiLqh5mIiC6UEc/s320/IMG_0270.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk_mO1xTWaLyvJWgtugn6ZsUJaGWwhBa4unRTVhu9lZSAyZ4Ht9ObKvChyphenhyphen_-jkmPR_K7yjlWFkl9FtfOzJ7EacM1e6gBSiOj-EZOcB2MiDFCk7dIhX1k4buTsnQC31-mJQa0j9MQQe2U/s1600/IMG_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk_mO1xTWaLyvJWgtugn6ZsUJaGWwhBa4unRTVhu9lZSAyZ4Ht9ObKvChyphenhyphen_-jkmPR_K7yjlWFkl9FtfOzJ7EacM1e6gBSiOj-EZOcB2MiDFCk7dIhX1k4buTsnQC31-mJQa0j9MQQe2U/s320/IMG_0271.JPG" /><br />
</a></div><h2> Ingredients</h2><ul><li>1/4 cup olive oil, plus more for serving</li>
<li>2 medium shallots, finely chopped (1/4 cup)</li>
<li>1/4 cup coarsely chopped fresh flat-leaf parsley</li>
<li>2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped</li>
<li>1/2 cup freshly grated Parmesan cheese, plus more for serving</li>
<li>1/2 cup ricotta cheese</li>
<li>1 teaspoon coarse salt</li>
<li>1/2 teaspoon freshly ground pepper, plus more for serving<br />
<br />
<h2>Directions</h2></li>
<li> <span>In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.</span> </li>
<li> <span>Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Roll out the pasta using the rolling pin and roll out as thin as possible and cut out with heart shaped cookie cutters.</span> </li>
<li> <span>Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.</span> </li>
<li> <span>Bring a large pot of salted water to a boil. Boil for up to 15 minutes. Drain.</span></li>
<li><span>Serve with your favorite sauce. </span> </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5Sc8CnpqfilnJcQKduL6nDCKbbgi3eD19ZW6DMgWd8kUWWLw5Y8gX1Fq9K7AXumB75Jr5dIc1HHgd09hyphenhyphenyzhM_yu5vAc2F14z1jnsBr8el1GWIMCZYmQq92LLIYKBCRdrpUmaLf4kJI/s1600/IMG_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5Sc8CnpqfilnJcQKduL6nDCKbbgi3eD19ZW6DMgWd8kUWWLw5Y8gX1Fq9K7AXumB75Jr5dIc1HHgd09hyphenhyphenyzhM_yu5vAc2F14z1jnsBr8el1GWIMCZYmQq92LLIYKBCRdrpUmaLf4kJI/s320/IMG_0272.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKewytFkLYoQ4aLuUdnb9kU78qjbACVSTERbxAx9YBt00CaYOA4RxP5mdplxNtE8Gf0LYTq6MPOC7eIFjGphkuvhPNq0Xpz2BcVgRn0fBZ8wxak8VvvKgtpiiAA6EiFOGYktaic3hz64o/s1600/IMG_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKewytFkLYoQ4aLuUdnb9kU78qjbACVSTERbxAx9YBt00CaYOA4RxP5mdplxNtE8Gf0LYTq6MPOC7eIFjGphkuvhPNq0Xpz2BcVgRn0fBZ8wxak8VvvKgtpiiAA6EiFOGYktaic3hz64o/s320/IMG_0273.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZy0wVldyUGIh4eg9GumHcxtNYU_61Uu0wVZpGaZxhur34YiprS-WUnkvnxc-LZvshGTgKxbOdAMXezeL3qnX-p1qrWRt4NC89aE3qb2ylOyvIbhrEvTUBYL3F1K-0fMz-tBADdG4-5iQ/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcQrnYstrFbJmOdabPbBzxF3nv3SRgMq7QcqOMob2QJmIkaAQEECU6n5DImeTq44sGZNYMRbMYhIHvfn03uHIdqcEclrlomjn7uwDvPyI6r0VnOiPAFWmZVvoH2pjo4xR3T6_RjNoU1U/s320/IMG_0278.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlPud3Ua6qFqPJpKU1JJ4GQqfRDGQzWCiUQM9sNE4rIPvlJBJNZYzBp28O0mewaTtSk7p5gL99qSU3Byesn6SL05Vui6T3y6saK8hWfWxaMj7DAeAydST2A6tEzP3zl_Tg2fLQ-QpOr4/s1600/IMG_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlPud3Ua6qFqPJpKU1JJ4GQqfRDGQzWCiUQM9sNE4rIPvlJBJNZYzBp28O0mewaTtSk7p5gL99qSU3Byesn6SL05Vui6T3y6saK8hWfWxaMj7DAeAydST2A6tEzP3zl_Tg2fLQ-QpOr4/s320/IMG_0279.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLbqI5ftbs8UrlxUxHTlQQ0lUUkmLiSKtuiTJzzCsTvOQPC2xGFerGkcYnJV1TKHDG7_FktDeKVJ_wbfSgjAx3dqH2MhWcX_Eh5KhxSdyKB8-ARHP44DVjh_2vezsBCoiym9p9ILVM_U/s1600/IMG_0282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLbqI5ftbs8UrlxUxHTlQQ0lUUkmLiSKtuiTJzzCsTvOQPC2xGFerGkcYnJV1TKHDG7_FktDeKVJ_wbfSgjAx3dqH2MhWcX_Eh5KhxSdyKB8-ARHP44DVjh_2vezsBCoiym9p9ILVM_U/s320/IMG_0282.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyp3wioF7hIwm6au-Kq5bnJji0-FgVxHVwrY1_p4h7Ln_dRIskeEw0stp1abOcSHERkkaeSmBUnWpwOBBqv-Ijkg_S-SgLWgnAT-IxOLBQHlmHceNLJPtTmNthqBNvj_0C17FDLUk85VU/s1600/IMG_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyp3wioF7hIwm6au-Kq5bnJji0-FgVxHVwrY1_p4h7Ln_dRIskeEw0stp1abOcSHERkkaeSmBUnWpwOBBqv-Ijkg_S-SgLWgnAT-IxOLBQHlmHceNLJPtTmNthqBNvj_0C17FDLUk85VU/s320/IMG_0284.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8Rltc4js1jq4_n0nK1qjyrGw7-2G_mku6tyuHdaXcEtpY9Ns_g39SSUFgHzFG6hfv9E5Yphmrj-cue1G6MctsX26acteRTXT2k3HO2QCeSLEeVQh39sBjegW0fo8YksIq0-zOX1u-RI/s1600/IMG_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8Rltc4js1jq4_n0nK1qjyrGw7-2G_mku6tyuHdaXcEtpY9Ns_g39SSUFgHzFG6hfv9E5Yphmrj-cue1G6MctsX26acteRTXT2k3HO2QCeSLEeVQh39sBjegW0fo8YksIq0-zOX1u-RI/s320/IMG_0285.JPG" /></a></div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-2654904087452047372010-05-10T15:39:00.000-07:002010-05-14T19:37:14.675-07:00Roasted Pork Shoulder.Mother's Day is a difficult day for me- the entire week working up to Mother's Day is similar to a slap in the face. Reading card messages of people sending flowers to their mother for 8 hours has that effect on you.<br />
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She has been gone for two years now and I don't think I think of her any less than before. I still think about the way she brushed away the hair from my face to discourage me from crying. Or how she would wipe my nose with a tissue and then wipe my face with it to make me laugh. <br />
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I miss her so much. I wish she could have met John.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyodfdt8bITtLYZnZb0P40Fr7iT2hvVJbxOhz8Efg-iYX6SluqAXgnXKziSJOAVyaW8DCaWpeksl-yYut-uGqK950P8my4bRtzhOUbu6I-fXO_ItFFkrePOIrsapjTvuhALKKUqdC_H_U/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyodfdt8bITtLYZnZb0P40Fr7iT2hvVJbxOhz8Efg-iYX6SluqAXgnXKziSJOAVyaW8DCaWpeksl-yYut-uGqK950P8my4bRtzhOUbu6I-fXO_ItFFkrePOIrsapjTvuhALKKUqdC_H_U/s320/IMG_0159.JPG" /></a></div>She wouldn't worry so much if she had met him, she would have known I am in the very capable hands of a good man who takes good care of me. And I would say "See Mom? I <i>can </i>find someone that can put up with me."<br />
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Sunday, I again made a slow cooked dish, this time I roasted a pork shoulder for 6 hours. It's a prefect meal for a Sunday evening.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pwkLWjsFQCIj5QAqkSdKHDLcSQ1Rf0CbITGcKO1x8TVmVYMX1dykx368F1deV0kvbPdqFRvKgaacgvMer1UuzLs1p4HAGVA4ULimU-ujcXiKUZaUIg9bw44s3bFL-HpqbV2Tnfr_tTk/s1600/IMG_0247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pwkLWjsFQCIj5QAqkSdKHDLcSQ1Rf0CbITGcKO1x8TVmVYMX1dykx368F1deV0kvbPdqFRvKgaacgvMer1UuzLs1p4HAGVA4ULimU-ujcXiKUZaUIg9bw44s3bFL-HpqbV2Tnfr_tTk/s400/IMG_0247.JPG" width="400" /></a></div><br />
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Courtesy of Jamie Oliver (slightly tweaked for 2 people) :<br />
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<div style="background: none repeat scroll 0% 0% rgb(241, 241, 241); padding: 5px;">• 2 lbs shoulder of pork<br />
• sea salt and freshly ground black pepper<br />
• 1 red onions, halved<br />
• 3 carrots, peeled and halved length ways<br />
• 1/2 bulb of garlic, skin on, broken into cloves<br />
• 4 fresh bay leaves<br />
• 1 cup water or vegetable stock <br />
• 1/2 cup of red wine<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WvgXgHT5q6fERxaocucTJmo2xPHzmEaBixyRy4e_8r1UCAEY92nt3ETZxHG9K0VeevB2HWJO3HJwTKeNKWQyq937_3KQf_eveQYAhLzWSk3PeFYpKy5zmNWSvlxeryoyF9Uft-tNdMA/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WvgXgHT5q6fERxaocucTJmo2xPHzmEaBixyRy4e_8r1UCAEY92nt3ETZxHG9K0VeevB2HWJO3HJwTKeNKWQyq937_3KQf_eveQYAhLzWSk3PeFYpKy5zmNWSvlxeryoyF9Uft-tNdMA/s400/IMG_0242.JPG" width="400" /></a></div><br />
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Preheat your oven to425°F.<br />
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Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimeter apart into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made.<br />
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Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, then turn the heat down to 325, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.<br />
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Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board.<br />
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Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender. <br />
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Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the veggies through the sieve. Add a little more salt and pepper if it needs it.<br />
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Serve the pork and with your jug of gravy with mashed potatoes.<br />
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<div class="separator" style="clear: both;"><b><span style="font-size: large;">Boyfriend rating:</span></b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><b><span style="font-size: large;"></span></b><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">4 beers!</div><span style="font-size: x-large;"></span><br />
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</div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-39878139417797580432010-05-02T20:03:00.000-07:002010-05-14T19:34:03.125-07:00Braised Short Ribs.I recently purchased a cast iron dutch oven. I've been desperately yearning for one since I watched Julie & Julia. I want to braised things in the oven -boeuf bourguignon style.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS7e49afZexOS_ifvOi3mYxHB5Rt5IaSiIGpeacOe8dcblrPjSWqJIWfXh76M5F8DEWIiOJHI56RvEWmTd4GgjopFcmugIpgqhJb6l3LdyDnnU57iC4BbyHrksczi2pqLQ-wvdJfdh7U/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS7e49afZexOS_ifvOi3mYxHB5Rt5IaSiIGpeacOe8dcblrPjSWqJIWfXh76M5F8DEWIiOJHI56RvEWmTd4GgjopFcmugIpgqhJb6l3LdyDnnU57iC4BbyHrksczi2pqLQ-wvdJfdh7U/s320/IMG_0193.JPG" /></a></div><br />
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Sunday was tons of fun. I wouldn't complain if every Sunday for the rest of my days were something similar to that. John and I went to get supplies for his hydroponic set up for our vegetable garden.<br />
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Bell peppers, hot peppers, tomatoes and peas. And cat nip for Comrad.<br />
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Party at Comrad's house for all neighborhood cats. MEOW.<br />
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I've been itching to make these short ribs I've had. Since I don't have three and a half hours to cook dinner every night, it had too be a Sunday night meal. While it was in the oven, it gave off the most beautiful aroma.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFSNm6MuFQFTItbb-hZE_1pxMAxuwacnzUhiVR3jiIt1KMlYkWnfhe0wa-f44msxHZgr2-JilHY7i_RgryC0hrj_6VXvp5H8tgoD2J9W8703z1kcLmnA4wRzmiISk18vrDEHTmcEwbcs/s1600/IMG_0218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFSNm6MuFQFTItbb-hZE_1pxMAxuwacnzUhiVR3jiIt1KMlYkWnfhe0wa-f44msxHZgr2-JilHY7i_RgryC0hrj_6VXvp5H8tgoD2J9W8703z1kcLmnA4wRzmiISk18vrDEHTmcEwbcs/s640/IMG_0218.JPG" width="480" /></a></div><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Cabernet Braised Short Ribs</span></span></div><div><i><span class="Apple-style-span" style="font-size: small;">recipe adapted slightly from epicurious.com</span></i></div><div><span class="Apple-style-span" style="font-size: small;">Serves 2 with leftovers</span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">These are great made a day early and chilled overnight. This allows you to to skim some of the hardened fat off the top to produce a less greasy pan sauce, but are just as good made the day of. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">2.5 pounds meaty short ribs</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons fresh rosemary, minced</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons fresk thyme, minced</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon coarse salt</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon freshly ground black pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup (about) vegetable or olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">1 - 750 ml bottles of Cabernet Sauvingnon</span></div><div><span class="Apple-style-span" style="font-size: small;">2-4 cups beef stock (this will depend on the size and shape of the pot you use, you will need enough to just about cover the ribs with liquid)</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons of butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size: small;">2 teaspoons all purpose flour</span></div><div></div><div><span class="Apple-style-span" style="font-size: small;">The night before cooking the ribs, rub them with fresh rosemary, thyme, salt and pepper. Cover and chill overnight.</span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 375 degrees F. In a large dutch oven, heat two tablespoon of oil over medium-high heat. Working in batches, add short ribs to pot in a single layer, turning about every 2 minutes to brown all sides. Place browned ribs in large bowl, and add more oil to pot as needed to brown all the ribs. Once all ribs have been seared, pour off drippings from pot and return to medium heat. Add the wine, scraping up and browned bits on the bottom of the pan. Bring wine to a simmer, then return the ribs and any accumulated juices to the pot. Add enough beef stock to almost cover the ribs. Bring to a boil, then cover and transfer pot to oven. </span><span class="Apple-style-span" style="font-size: small;"></span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">If making these the day of consumption, cook for about 3-3.5 hours, until meat is incredibly tender and falling off the bone.</span></div><div><div>If making the day before, cook for about 2.5 hours, then let cool, cover, and chill overnight. The following day, skim some of the congealed fat off the top and return to 375 degree oven for another hour to and hour and a half, until the meat is tender and falling off the bone.</div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">When ribs are done, remove meat and bones from pot, place in a tightly covered bowl and keep warm. Skim any fat from the top of the liquid, and bring to simmer over medium high heat on the stovetop. Boil until reduced to about 2 cups, about 20 minutes. Mix together butter and flour in a bowl until well combined, and whisk into simmering braising liquid. Continue whisking over medium-high heat until thickened slightly, about 2 minutes. </span></div><div></div><div><span class="Apple-style-span" style="font-size: small;">Serve with gremolata over mashed potatoes.</span><br />
<br />
<br />
</div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Meyer Lemon Herb Gremolata</span></span></div><div><i><span class="Apple-style-span" style="font-size: small;">adapted slightly from epicurious.com</span></i></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">Do not skip this. It makes a world of difference. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup chopped italian parsley</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tablespoons finely grated lemon peel, meyer lemon if it is in season</span></div><div><span class="Apple-style-span" style="font-size: small;">3 garlic cloves, minced</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons finely minced rosemary</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons finely minced thyme</span></div><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;">Mix all ingredients in a small bowl. Can be made one day in advance, but I would recommend making it the day of so the citrus is at its freshest. </span></div><span class="Apple-style-span" style="font-size: small;"> </span></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both;"><b><span style="font-size: large;">Boyfriend rating:</span></b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><b><span style="font-size: large;"></span></b><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a></div><div style="text-align: center;">5 beers!</div><span style="font-size: x-large;"><br />
</span><div class="separator" style="clear: both; text-align: center;"></div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-45179591030706192612010-04-20T09:07:00.000-07:002010-04-20T09:13:33.922-07:00Herbs Herbs HerbsI started a herb garden a few weeks ago when I went to the Garden Show with Carrie. First it started with 3 plants that I plotted together in one terracotta pot. Before I knew it, they were a bit larger than I would have thought. With the exception of my parsley plant which had been chopped quite often for my pasta sauce and meatballs recipe you just saw.<br />
<br />
John took me to Home Depot last week and we brought a few more. I hardly ever used rosemary in my cooking, but when I saw the plant at the store that weekend (under a storm and in wet boots) I couldn't resist and have been using it pretty regularly. Herbs are not as difficult as I have though, they only take watering every few days and they grow faster than I could let them die in the fridge after buying a bunch at the grocery store.<br />
<br />
John spoils me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida45MfTiQxUYkJONmJqBMWJRHMBCIIgrwPMVYUpKyZg1vEMM8ThilLWfA0x6iGlZJnLTV7g3kd5pv42ym-jwlCPw6negQo9U7RV1K1pEk3refkpIw4d8YNn28Z43myY8AV29p1uAKWK8/s1600/IMG_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida45MfTiQxUYkJONmJqBMWJRHMBCIIgrwPMVYUpKyZg1vEMM8ThilLWfA0x6iGlZJnLTV7g3kd5pv42ym-jwlCPw6negQo9U7RV1K1pEk3refkpIw4d8YNn28Z43myY8AV29p1uAKWK8/s640/IMG_0092.JPG" width="640" /></a></div><br />
<a href="http://www.jamieoliver.com/recipes/fish-recipes/delicious-roasted-white-fish-wrapped-in">roasted white fish wrapped in bacon</a><br />
<br />
<div style="text-align: center;">We've been watching a lot of Jamie Oliver: Food Revolution. He's pretty awesome. The first time I ever heard of him was when I was between 17 and 18. I saw the name of his show on the Preview Channel. <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"> </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">"Jamie Oliver: Naked Chef."</span></div><br />
I wondered if it was ok for them to show a man cooking naked. Would they just use blur squares for his unmentionables?<br />
<br />
I guess there was only one way to find out.<br />
<br />
What a gross disappointment.<br />
<br />
As it turns out, now that I appreciate cooking, he has some easy weeknight recipes. Tasty AND I love wrapping things in bacon.<br />
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Aside from cooking, I have set out to prefect my knitting skills.<br />
And bloody hell, I am awesome.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RZrAG-n90QFIZDByCm9L-amjp3ts48p6OY7X7dEuEJY-wYvsKcuncFM1iBLirl9e-WdKekRs9TYQBGd4_7jPJuia6idb79mH08z6lHjGqAALNeP58DYLCVapK79u8dS1GtvjVaAcQ_k/s1600/IMG_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RZrAG-n90QFIZDByCm9L-amjp3ts48p6OY7X7dEuEJY-wYvsKcuncFM1iBLirl9e-WdKekRs9TYQBGd4_7jPJuia6idb79mH08z6lHjGqAALNeP58DYLCVapK79u8dS1GtvjVaAcQ_k/s640/IMG_0084.JPG" width="480" /></a></div> Once it's been washed, I will be able to stuff it. And a new cupcake pillow will take it's place in our apartment.Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-86546718386632057372010-04-17T12:35:00.000-07:002010-04-17T15:28:52.397-07:00Kitty's Pasta Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmzro_NepcqfR6F4CEAcHzhUI2x8PzNNE3erWz0LiC0vKBOvBXJCr6C3oNVLxNjReHqB6KwkQBNRXaNdov4D4p9w39s8OzgQKms1XmFMu8ECwZCoufrR1-JHBPJ2SuK3kPIEj5dsfECk/s1600/26543_10150156420570068_881950067_11903665_868250_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmzro_NepcqfR6F4CEAcHzhUI2x8PzNNE3erWz0LiC0vKBOvBXJCr6C3oNVLxNjReHqB6KwkQBNRXaNdov4D4p9w39s8OzgQKms1XmFMu8ECwZCoufrR1-JHBPJ2SuK3kPIEj5dsfECk/s640/26543_10150156420570068_881950067_11903665_868250_n.jpg" width="480" /></a></div>This is my own recipe. By that I mean I threw a bunch of things in to a pot and it turned out well.<br />
<br />
I love days when I can just stay in my kitchen and cook. The days I can put on my little pink apron and take my time chopping the onions and smell the scent of the heated olive oil.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qZ03tqEANqdAwe6kV2W5530PaUBUiq51gnpVPTyd8nbmYVqGwF4yde-0aXlcngx00HoCe0pRLTgBjCBBkr6m6RXMaQwEnz2n9F93IxjfpGtPoInvN8MwGSicLjvtl7e0WLnjY7dTYMU/s1600/dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qZ03tqEANqdAwe6kV2W5530PaUBUiq51gnpVPTyd8nbmYVqGwF4yde-0aXlcngx00HoCe0pRLTgBjCBBkr6m6RXMaQwEnz2n9F93IxjfpGtPoInvN8MwGSicLjvtl7e0WLnjY7dTYMU/s400/dinner.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Candle light dinners. :)</div><ul><li>2 (28 oz cans) of whole tomatoes – tomatoes quartered</li>
<li>½ cup of tomato sauce</li>
<li>1 teaspoon of tomato paste </li>
<li>! cup of shredded Parmesan cheese</li>
<li>1 large sweet onion</li>
<li>1 green bell pepper (seeds removed)</li>
<li>4 garlic cloves (thinly sliced)</li>
<li>4 springs of torn fresh basil leaves</li>
<li>2 teaspoons of fresh chopped parsley leaves</li>
<li>14 oz of mushrooms, sliced.</li>
<li>1 cup of red wine (I used Trader Joe’s 2 buck chuck)</li>
<li>½ cup of olive oil</li>
</ul><br />
<ol><li>Diced onions and green pepper and salute over medium heated with 2 teaspoons of olive oil until they are soft. Stir in thinly sliced garlic and cook until they are soft.</li>
<li>Add sliced mushrooms and continue saluting until all of their liquid has been released.</li>
<li>Pour in red wine and let it simmer for about 3 minute.</li>
<li>Pour in quartered canned tomatoes with juices, tomato sauce, tomato pasta and bring to a low simmer.</li>
<li>Drop in the torn basil leaves and chopped parsley. Salt and pepper taste.</li>
<li>Stir in olive oil and let simmer for about 2 hours.</li>
</ol><br />
For some extra goodness, I tried making meatballs for the first time. This is a recipe from Martha Stewart.<br />
<br />
1 pound lean ground beef<br />
1 pound ground pork<br />
1 1/2 cloves garlic<br />
2 large eggs<br />
1 cup freshly grated Pecorino Romano cheese<br />
1 1/2 tablespoons chopped fresh Italian parsley<br />
Coarse salt and freshly ground pepper<br />
2 cups plain dry bread crumbs<br />
1 cups water, room temperature<br />
1 cup olive oil<br />
<br />
<ol><li> In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist. </li>
<li> Shape mixture into 1 inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. </li>
<li> Drop meatballs in to sauce and simmer for an additional hour.<br />
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According to John "This is what pasta should be."<br />
<br />
Success. <br />
<br />
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</span><br />
</li>
</ol><br />
<ol></ol>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-59734502224824680022010-02-02T15:27:00.000-08:002010-02-02T15:27:17.818-08:00Chicken-Tortilla SoupI am always looking for new soups to try. There isn't much to not love about soup. I can eat soup all day. I would eat soup for breakfast if I knew there isn't a danger of revealing my mental age of 90.<br />
<br />
I had yesterday off. What better to do than to cook up a storm, correct?<br />
<br />
So I set out to make this chicken tortilla soup for my love before he got home from work. This is one of the more complex soups I've ever made. (All 5 of them). But it is the most fun.<br />
<br />
<ul><li>1 1/4 pounds chicken (I go with drumsticks. More favor and softer meat.)</li>
<li>2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro</li>
<li>Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat</li>
<li>3 cups water</li>
<li>1 1/2 tablespoons corn oil</li>
<li>4 plum tomatoes</li>
<li>2 small onions, halved lengthwise (unpeeled)</li>
<li>4 garlic cloves (unpeeled)</li>
<li>1/2 teaspoon coarse salt</li>
<li>1 1/4 cups fresh or frozen corn kernels</li>
<li>3/4 cup rinsed, drained canned chickpeas</li>
<li>5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips</li>
<li>1/2 small avocado</li>
<li>2 tablespoons freshly squeezed lime juice</li>
<li>1 tablespoon minced jalapeno</li>
<li>3 tablespoons reduced-fat sour cream</li>
</ul><br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJQT_T5fcaUGZNdaQgplX7wnNKVtN8IUa8h7MVGTqo3bEGgHmFDdpUpx6l-sfEBBw36KiuQRlluKIO4gQAccETldSdBD8HVUMMy-J45oVJ2VqPYWicm-03qT9BNPLENKPljJe5OYjSqU/s1600-h/02012010142.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJQT_T5fcaUGZNdaQgplX7wnNKVtN8IUa8h7MVGTqo3bEGgHmFDdpUpx6l-sfEBBw36KiuQRlluKIO4gQAccETldSdBD8HVUMMy-J45oVJ2VqPYWicm-03qT9BNPLENKPljJe5OYjSqU/s320/02012010142.jpg" /></a>
<li> <span>In a pot, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 30 minutes. Transfer chicken to a plate; let cool and shred the drumsticks, disgrad bones. Strain broth to get out the pieces of cilantro.</span> </li>
<li> <span>Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.</span> </li>
<li> <span>Fry the pieces of tortilla in oil until slightly golden. (I cut mine out with a heart shape cookie cutter. Brownie point for being super cute.)</span></li>
<li> <span>Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.<br />
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</div><div style="text-align: center;">5 beers!</div><span style="font-size: x-large;"><br />
</span><div style="text-align: center;"><span style="font-size: x-large;"><span>5 beers?! </span></span></div><div style="text-align: center;"><span><span style="font-size: x-large;">Whatttttt?</span></span></div></li>
</ol>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-69769939560279377322010-01-27T18:30:00.000-08:002010-01-27T18:30:53.653-08:00Soft Japanese Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YUo-0Serb88cRBERRtG-E8MaV9u7B6b2p6FywWvD8EUEkwXkpmb_1nwcQ5yBH52nZ1T7SuM5Udqi2w_6Ov1uP1-MfsF5IiMYGCJdODuMrxnk-lJAugSbjkOuU0JQjcz6DtmQ1bBstx4/s1600-h/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YUo-0Serb88cRBERRtG-E8MaV9u7B6b2p6FywWvD8EUEkwXkpmb_1nwcQ5yBH52nZ1T7SuM5Udqi2w_6Ov1uP1-MfsF5IiMYGCJdODuMrxnk-lJAugSbjkOuU0JQjcz6DtmQ1bBstx4/s640/cheesecake.jpg" width="640" /></a><br />
</div><br />
<br />
<ul><li> 5 oz fine granulated sugar</li>
<li> 6 egg whites</li>
<li> 6 egg yolks</li>
<li> 1/4 tsp cream of tartar</li>
<li> 4 tablespoons of butter</li>
<li> 8.8 oz of cream cheese</li>
<li> 5 oz fresh milk</li>
<li> 1 tbsp lemon juice </li>
<li> 2.5 oz cake flour</li>
<li> 1/4 tsp salt </li>
</ul>Preheat the oven to 320 Fahrenheit <br />
<br />
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, beaten egg yolks, lemon juice, salt and mix well.<br />
<br />
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.<br />
<br />
Add the cheese mixture to the egg white mixture and <span style="font-style: italic;">fold</span> well. Pour into a 8-inch round cake pan, make sure it's deep because there are a lot of batter. (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.<br />
<br />
Bake cheesecake in a water bath for 55 minutes or until set and golden brown.<br />
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</div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-46679503440645608362010-01-17T16:58:00.000-08:002010-01-17T17:02:30.963-08:00Julia Child's Potato Leek SoupI am always looking for great new soup recipes. I like soup. I love soup like old people with no teeth likes soup.<br />
<br />
Again, from the book of <u>Mastering the Art of French Cooking,</u> I am making the Potato Leek Soup.<br />
<br />
<br />
3-4 cups of diced peeled potatoes (1 lb.)<br />
3 cups thinly sliced leeks, including the tender greens<br />
2 quarts water<br />
1 Tablespoon salt<br />
6 tablespoons heavy cream <br />
3 tablespoons minced chives or parsley<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8he5AYmxph1VCz9i-dd5s7vOz3dDSreo6mhyAT3SCjZ9TbiSeD8nUgzo8qQo4C4RdpNnefulL1PnmW9gGp2VcuBNa14h8i6AfOiaWMFhMyVUoJiWAzGUstEo41LVKLOhtZ4RggQLVObg/s1600-h/IMG_1909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8he5AYmxph1VCz9i-dd5s7vOz3dDSreo6mhyAT3SCjZ9TbiSeD8nUgzo8qQo4C4RdpNnefulL1PnmW9gGp2VcuBNa14h8i6AfOiaWMFhMyVUoJiWAzGUstEo41LVKLOhtZ4RggQLVObg/s320/IMG_1909.JPG" /></a><br />
</div><br />
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.<br />
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</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;"> </span></b></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;">Boyfriend rating:</span></b><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><br />
</div><div style="text-align: center;">4 beers!</div><b></b><br />
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</div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-60587700616331019632010-01-15T07:37:00.000-08:002010-01-15T07:48:37.437-08:00Chicken with Mushroom and CreamWhen we went to Ohio this Christmas, John's sister gave me a gift certificate to Bed, Bath and Beyond. When we returned, we went and brought me a cast iron pan!<br />
<br />
If a pan could be sexy, it would be a cast iron pan. I would slut all over it if it wasn't a pan.<br />
<br />
I also received for Christmas, from my beloved Carrie dash <b>Cupcake Extraordinaire</b>, a copy of <u>Mastering the Art of French Cooking</u> by Julia Childs.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvKT-sZAWSFxZA0Qxt-8-WxmEo7O4t-S4931dW9gRMn93wIVqMEB4HdRDOlWN7GoX0yUXeCK8V6LMnZsxMlGn2zv03xCo0NKSXloqbjsWOEhYcdK3wwc-flFqFJ5dvAecRyLgGOOtxjc/s1600-h/IMG_1881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvKT-sZAWSFxZA0Qxt-8-WxmEo7O4t-S4931dW9gRMn93wIVqMEB4HdRDOlWN7GoX0yUXeCK8V6LMnZsxMlGn2zv03xCo0NKSXloqbjsWOEhYcdK3wwc-flFqFJ5dvAecRyLgGOOtxjc/s400/IMG_1881.JPG" /></a><br />
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I must do right by Julia Childs. And of course, Cupcake.<br />
<br />
I made my first recipe from that book last night. <span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Chicken with Mushroom and Cream.</span></span><br />
<br />
This dish is very omomomom. But you may die eating all that cream and butter. Mushrooms however, are good for you.<br />
<br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b>Supremes de Volaille aux Champignons</b> <br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>(Chicken Breasts with Mushroom and Cream)</b><br />
</div><div><span style="font-size: x-small;">Source: <i>Mastering the Art of French Cooking, Vol. I</i> by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)</span><br />
</div><br />
<b></b><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9tJ_xclVQzgBHd3CHoEjSe8_47YU915WscbRAmOBFxhr0nlcHypg2B1JdAP2kjsTMOBGGvDzPBTJnQEAfxcXKgJNvr_1gBIgJqKovXOuH6VAxNXHO-fz-L0DQAIE1Q0axCuRnh8FSkI/s1600-h/IMG_1882.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9tJ_xclVQzgBHd3CHoEjSe8_47YU915WscbRAmOBFxhr0nlcHypg2B1JdAP2kjsTMOBGGvDzPBTJnQEAfxcXKgJNvr_1gBIgJqKovXOuH6VAxNXHO-fz-L0DQAIE1Q0axCuRnh8FSkI/s320/IMG_1882.JPG" /></a> Serves 2.<br />
</div><ul><li>2 boneless, skinless chicken breasts</li>
<li>1/2 teaspoon lemon juice</li>
<li>1/4 teaspoon salt</li>
<li>Big pinch white pepper</li>
<li>5 tablespoons butter</li>
<li>1 tablespoon minced shallot or green onion</li>
<li>1/4 pound diced or sliced fresh mushrooms</li>
<li>1/8 teaspoon salt</li>
<li>1 Cup of egg noodles (cooking instructions on the box) <br />
<br />
</li>
</ul><div>For the sauce:<br />
</div><div>1/4 cup white or brown stock or canned beef bouillon<br />
</div><div>1/4 cup port, Madeira or dry white vermouth<br />
</div><div>1 cup whipping cream<br />
</div><div>Salt and pepper<br />
</div><div>2 tablespoons freshly minced parsley<br />
<br />
</div><div><b>Directions:<br />
</b>Preheat oven to 400 degrees.<br />
</div><br />
<div>Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.<br />
</div><br />
<div>Quickly roll the chicken in the butter mixture and cover the pan with aluminum foil. Pop the pan in to the oven for 10 minutes. (Slightly slice the chicken to make sure it's cooked)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJh_QRsu0rnVD3wj2mhaBetcVKeX29CG9zFpLnR05KFV1FAxu8eza4u0OFgvCVtV_Mz6Z_e8VwTGzOWOpaS3MN75UHHqNABIuxDbWEjv6ziwV0-b50YNu4_g_s_uQJmcO_mpl5ns_geo/s1600-h/IMG_1885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJh_QRsu0rnVD3wj2mhaBetcVKeX29CG9zFpLnR05KFV1FAxu8eza4u0OFgvCVtV_Mz6Z_e8VwTGzOWOpaS3MN75UHHqNABIuxDbWEjv6ziwV0-b50YNu4_g_s_uQJmcO_mpl5ns_geo/s400/IMG_1885.JPG" /></a><br />
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<span style="color: #ffcc00;"></span><br />
</div><div>Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (10 minutes).<br />
</div><br />
<div>To make sauce, pour the stock and wine in the pan with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pjFAdDBaHqImXJwtYR0asGJKdGfu-3Mg62-wTOG841MJvj3Rxa1dU1frOJiaNMFku6ZV8HaFITnvY5O9-JJyAEdJleRucDDk47LvN-eq8h1pDz5HzFctGi5vuiTD6CiCnk1dlb-piaI/s1600-h/IMG_1887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pjFAdDBaHqImXJwtYR0asGJKdGfu-3Mg62-wTOG841MJvj3Rxa1dU1frOJiaNMFku6ZV8HaFITnvY5O9-JJyAEdJleRucDDk47LvN-eq8h1pDz5HzFctGi5vuiTD6CiCnk1dlb-piaI/s320/IMG_1887.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRdSAeBoJRN1XkSSqB_UQkxkvDRG9mnbbph36HC561iGs7nDDZblhWYlOf5B3p8uORCXoqZlYJgojFmeJMrd2RZ3DMFXHWaktmC8ygUZKxOI0qzEpVpTFQWKcJiINDpAlCTKGNmIbb_8/s1600-h/IMG_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRdSAeBoJRN1XkSSqB_UQkxkvDRG9mnbbph36HC561iGs7nDDZblhWYlOf5B3p8uORCXoqZlYJgojFmeJMrd2RZ3DMFXHWaktmC8ygUZKxOI0qzEpVpTFQWKcJiINDpAlCTKGNmIbb_8/s320/IMG_1888.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_Rk-drATeEViLe4on_gDIkrTvfs22Xo7xjsfQ4ZkuZZHlHizNvaXit6fO9xY62jvagvVxao_qCjKhnmjAsswhTJwIhLK_tJz4Ff1rRMwIW62yPvF7EZ8GPFxzesQ7eWlFCSiUU34Iy8/s1600-h/IMG_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_Rk-drATeEViLe4on_gDIkrTvfs22Xo7xjsfQ4ZkuZZHlHizNvaXit6fO9xY62jvagvVxao_qCjKhnmjAsswhTJwIhLK_tJz4Ff1rRMwIW62yPvF7EZ8GPFxzesQ7eWlFCSiUU34Iy8/s320/IMG_1889.JPG" /></a><br />
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</div><div style="text-align: center;">Serve chicken and sauce over egg noodles.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxADy7FnrrsqauCH8FQhRck8aOc0zn13wUkotdW3ZEdfoDoSUpRjR0z0mMPoAkYAJH74efgfYWQE-Js93L4JVTJtXAZrhJE22r0qkKt7fTOCxujgsttEZDtpocmYaSzGu48SW7H78otw/s1600-h/IMG_1890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxADy7FnrrsqauCH8FQhRck8aOc0zn13wUkotdW3ZEdfoDoSUpRjR0z0mMPoAkYAJH74efgfYWQE-Js93L4JVTJtXAZrhJE22r0qkKt7fTOCxujgsttEZDtpocmYaSzGu48SW7H78otw/s400/IMG_1890.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Dish clean:<br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;">Boyfriend rating:</span></b><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>4 beers!</b><br />
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</div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-11932244579995814792010-01-12T22:31:00.000-08:002010-01-12T22:41:44.590-08:00Herbed White Wine Lemon Cod<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4iQOoznSOo-B0CgKVPaP4Pm0vkkZbQ-bMEIQauJuP7kPM9FJMHrUAoSwnO7vpCTpznraB8yFhktMnVwgxRz6UCayoeK_5_oDzUMtmtYrlKI7GB6KGO_beofMsw3-elEgdmGGsIxXCyY/s1600-h/01122010118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4iQOoznSOo-B0CgKVPaP4Pm0vkkZbQ-bMEIQauJuP7kPM9FJMHrUAoSwnO7vpCTpznraB8yFhktMnVwgxRz6UCayoeK_5_oDzUMtmtYrlKI7GB6KGO_beofMsw3-elEgdmGGsIxXCyY/s400/01122010118.jpg" /></a><br />
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<br />
I went to Trader Joe's this weekend and took a look at their frozen fish section. Being in my early twenties, I am without a doubt constantly broke.<br />
<br />
Like a joke.<br />
<br />
They have good deals on most things, specially fish. I like to cram some Omega 3s in to our diets. You say that out loud enough it gets a bit dirty.<br />
<br />
I did a few things different from the what the recipe called for, because I use whatever there is in my fridge.<br />
<br />
A super easy way to make garlic bread is by using the crushed garlic from Trader Joe's. Just spread it on some french bread with some butter, pop it in the oven at 350 F for 5 minutes.<br />
<br />
Garlic breath to kiss your boyfriend with served on a piece of bread within minutes.<br />
<br />
<ul><li>1/4 cup finely chopped purple onions<br />
</li>
<li>1 cup dry white wine</li>
<li>1 lemons, 1/2 juiced and 1/2 sliced into 1/4-inch-thick rounds</li>
<li>3 tablespoons unsalted butter, cut into small pieces</li>
<li>2 tablespoons of capers, roughly chopped</li>
<li>1 teaspoon salt</li>
<li> Freshly ground black pepper</li>
<li>3 teaspoons of Italian seasoning <br />
</li>
<li>4 (about 6 ounces each) codfish fillets</li>
</ul><ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHiYrQybhNHrAVMLl8nDDNFftko-h-rXnn0E7s1WNlqEka8Sywux5JnydOlBdP8DBYa-veE0JIUNUKbOl57MXnrGQYZIF9PrlsZJHAhyhk7n9ZwfJkn-pKUkrSKNMwp9UxvaF7cjdil4/s1600-h/01122010112.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHiYrQybhNHrAVMLl8nDDNFftko-h-rXnn0E7s1WNlqEka8Sywux5JnydOlBdP8DBYa-veE0JIUNUKbOl57MXnrGQYZIF9PrlsZJHAhyhk7n9ZwfJkn-pKUkrSKNMwp9UxvaF7cjdil4/s320/01122010112.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKcqR0CBEXycDbNBHFVpmOpmf-OwINJ0IvwvWvrNAl-Y3KduI4SXRRmcHLZeA1jIkiO2sTwa6xALeqwurB6PLrSjAePAwFAwXCGWuFp5iHvvD7zG6ueOFWnYiEh7PIH65Yq6XHpK3wNI/s1600-h/01122010116.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKcqR0CBEXycDbNBHFVpmOpmf-OwINJ0IvwvWvrNAl-Y3KduI4SXRRmcHLZeA1jIkiO2sTwa6xALeqwurB6PLrSjAePAwFAwXCGWuFp5iHvvD7zG6ueOFWnYiEh7PIH65Yq6XHpK3wNI/s320/01122010116.jpg" /></a>
<li> Dry surface of the fish with a towel and lightly coat with olive oil and sprinkle a teaspoon of Italian seasoning, salt and pepper.</li>
<li>Combine shallot, wine, and lemon juice in a small skillet over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm. </li>
<li> Heat a large skillet over medium-high heat, cook fillet until golden brown and lay lemons on top of fillet. Cook until fillets are golden on both sides, about 7 minutes total. Serve with lemon slices and serve with sauce on top. </li>
</ol><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;">Boyfriend rating:</span></b><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_YPZCIeOJmkdCywimsmv33aOYzNIrUiMJTaYXzhKeVX2DG9NKvZkG-EeImhMJj8Vx9ca8s3ZpDj5EG-aofSjp08LY4kx4DJqLo1Zfnn6Z-BTspLRw-G4I4AMEDFOdWbNLbs97O8coYY/s1600-h/Beer.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_YPZCIeOJmkdCywimsmv33aOYzNIrUiMJTaYXzhKeVX2DG9NKvZkG-EeImhMJj8Vx9ca8s3ZpDj5EG-aofSjp08LY4kx4DJqLo1Zfnn6Z-BTspLRw-G4I4AMEDFOdWbNLbs97O8coYY/s320/Beer.5.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>4 and a half beers </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>(out of 5) <br />
</b><br />
</div><br />
<ol></ol>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0tag:blogger.com,1999:blog-7873800435845456915.post-77715359294290596942009-12-31T18:51:00.000-08:002009-12-31T19:45:57.416-08:00Tuscan ChickenDinner time is a very important part of our day. Between his two jobs as well as mine intertwined with school, we only see each other two to three hours a day. At the end of the day, when he comes home from work at 9 PM, we sit down, talk and enjoy a nice meal.<br />
<br />
This is an easy Italian dish that will surly impress. John isn't a big fan of eating his greens (especially spinach), so I have to find new ways to sneak greens in to the food to make him ingest it.<br />
<br />
<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Tuscan Chicken</span></span></b> <br />
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4 each (4 oz) boneless, skinless chicken breasts<br />
1 1/2 cups flour, plus 1 tablespoon<br />
1 Tbsp salt<br />
2 tsp black pepper<br />
2 tsp Italian seasoning<br />
1 lb fettuccine pasta, cooked according to package directions<br />
5 Tbsp olive oil<br />
1 Tbsp garlic, chopped<br />
1 red pepper, julienne cut (aka Matchstick cut or long thin stripes)<br />
1/2 cup white wine<br />
1/2 lb whole leaf spinach, stemmed<br />
2 cups heavy cream<br />
1 cups Parmesan cheese, grated<br />
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<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Pre-heat oven to 350 F. </b></span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFwvshuzWyBU6R1aP1Obw3mCpJEmaVOQDE_A3SOVdbDIad-48E_2HyrP9VELLl_rVicQYQgTnW7HIYbEKpoT4ylFTWF3VQsZwITZ3WSYBo_v5XNl0_DRU1km-4T7OHJ3J7ldc_rR_LJU/s1600-h/IMG_0687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFwvshuzWyBU6R1aP1Obw3mCpJEmaVOQDE_A3SOVdbDIad-48E_2HyrP9VELLl_rVicQYQgTnW7HIYbEKpoT4ylFTWF3VQsZwITZ3WSYBo_v5XNl0_DRU1km-4T7OHJ3J7ldc_rR_LJU/s200/IMG_0687.JPG" /></a><br />
</div>Begin by mixing together 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. What is crucial to remember whenever you cover chicken with flour is that you must dry the surface of the chicken first, and give the flour five minutes to set, or else you end up with chicken with lumps of flour.<br />
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Not entirely attractive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIUlIXRCSWGI461uV8wcumVvrgCw02tJdwMNhwLofIhcD-9_cwOJpHkzrdQ2ngRZ8CGOKwdIDhMEqfiaAqoCLKvWkzlReYeuhs_hNtau_ll9iDSfQLyNRwMNlRKouCl_lf_txp4JDGNA/s1600-h/IMG_0691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIUlIXRCSWGI461uV8wcumVvrgCw02tJdwMNhwLofIhcD-9_cwOJpHkzrdQ2ngRZ8CGOKwdIDhMEqfiaAqoCLKvWkzlReYeuhs_hNtau_ll9iDSfQLyNRwMNlRKouCl_lf_txp4JDGNA/s320/IMG_0691.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Heating 3 tablespoons of olive oil in your pan over medium high heat and cook each side of the chicken breast until golden brown. It would be better to do it in batches to ensure even cooking.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Remove chicken breast from the pan, on to a baking sheet and in to the oven for 10-15 minutes.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Start cooking pasta.<br />
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</div>I find that many people prefer to put olive oil in the water when they cook pasta, in reality that isn't a great idea. The oil that coats the pasta makes it difficult for the sauce to cling to the pasta, if you are looking for a bit of favor, a tablespoon of salt will do great.<br />
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Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. <br />
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Sprinkle 1 Tablespoon of flour on top and stir well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSvtXwdHYNUDvmwBDSw7Z-Ge7HLhGxrhqH2851jwVYpcZQ4oFirFIHzp7U-d8pkHvpISntRDWano-LnhCqXKwLWjsIerPic6G5ZEFs1RsR2wRwHPFnqfcAfzBnjnJ6AiEHm4uU1t4GkM/s1600-h/IMG_0690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSvtXwdHYNUDvmwBDSw7Z-Ge7HLhGxrhqH2851jwVYpcZQ4oFirFIHzp7U-d8pkHvpISntRDWano-LnhCqXKwLWjsIerPic6G5ZEFs1RsR2wRwHPFnqfcAfzBnjnJ6AiEHm4uU1t4GkM/s320/IMG_0690.JPG" /></a><br />
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Add wine in slowly and let some of the alcohol cook off before adding other ingredients. <br />
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Add spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. <br />
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<div style="text-align: center;">**If you add the parmesan cheese before the cream boils you will end up with lumpy sauce. (learned from experience. Epic fail.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Tuna makes a final inspection of the quality of the sauce.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lastly, coat the cooked pasta in the sauce, top with chicken<br />
</div><div class="separator" style="clear: both; text-align: center;">and remaining sauce and garish with parmesan cheese.<br />
</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIylz55kUsiZqaQDxdYYUDN3l9oPIioILQ-ncByRSRzkPoDWoiyIwhHKeRoAhgTAq7jfx7BCPBckNLq6A-2nCkBYU1L91oXvESqbZd0zGHJe6U60oShkjCksq5qyK1FfUlPLgCnAQLRbE/s1600-h/IMG_0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIylz55kUsiZqaQDxdYYUDN3l9oPIioILQ-ncByRSRzkPoDWoiyIwhHKeRoAhgTAq7jfx7BCPBckNLq6A-2nCkBYU1L91oXvESqbZd0zGHJe6U60oShkjCksq5qyK1FfUlPLgCnAQLRbE/s400/IMG_0700.JPG" /></a><br />
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</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;">Boyfriend rating:</span></b><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s1600-h/Beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVWmgXbeyk_VhxEOG1HvU0ZXV4ov9z-2vK4-vFDHoqjmf_-pX7P1t4uApCaeHO2-PwmXgyzi-UN_wx7ftphIz7_6cDRpjaQ1i2kZf3XHFXPQMaWkcQUNs6CK88AJ1j-AMz5DuQbONtYM/s320/Beer.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_YPZCIeOJmkdCywimsmv33aOYzNIrUiMJTaYXzhKeVX2DG9NKvZkG-EeImhMJj8Vx9ca8s3ZpDj5EG-aofSjp08LY4kx4DJqLo1Zfnn6Z-BTspLRw-G4I4AMEDFOdWbNLbs97O8coYY/s1600-h/Beer.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_YPZCIeOJmkdCywimsmv33aOYzNIrUiMJTaYXzhKeVX2DG9NKvZkG-EeImhMJj8Vx9ca8s3ZpDj5EG-aofSjp08LY4kx4DJqLo1Zfnn6Z-BTspLRw-G4I4AMEDFOdWbNLbs97O8coYY/s320/Beer.5.jpg" /></a><br />
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</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>3 and a half beers </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Kittyhttp://www.blogger.com/profile/06364920211996477696noreply@blogger.com0