tag:blogger.com,1999:blog-58406448153628158162024-03-14T03:25:39.362-07:00if you liked it, share it!a recipe-sharing blogjamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-5840644815362815816.post-28719424936521220792022-08-22T09:54:00.005-07:002022-08-22T09:54:32.897-07:00panzanella salad<p> <i>just yum! from natashaskitchen.com.</i></p><p><b>ingredients for the salad</b></p><ul class="wprm-recipe-ingredients" style="background-color: #fff8ed; box-sizing: border-box; color: #333333; font-family: Inter, "helvetica neue", Helvetica, Arial, sans-serif; font-size: 18px; list-style: none; margin-block: 0px; margin: 0px 0px 20px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">6</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">crusty bread*</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">(1/2 loaf) cut into 1-inch cubes (6 cups)</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">Tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a href="https://amzn.to/2Y0aPaQ" rel="nofollow noopener" style="background-color: transparent; box-sizing: border-box; color: #bf1f26; font-weight: 700;" target="_blank">extra virgin olive oil</a></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/8</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a href="https://amzn.to/2XxIjOi" rel="nofollow noopener" style="background-color: transparent; box-sizing: border-box; color: #bf1f26; font-weight: 700;" target="_blank">sea salt</a></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">lbs</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ripe tomatoes</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">cut into small wedges or bite-sized pieces</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">8</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh mozzarella</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">halved mozzarella pearls</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium red onion</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">thinly sliced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">basil leaves</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">(about 22 leaves), coarsely chopped, plus more to garnish</span></li></ul><p><b>in<span style="font-family: inherit;">gredients f</span>or the dressing</b></p><ul class="wprm-recipe-ingredients" style="background-color: #fff8ed; box-sizing: border-box; color: #333333; font-family: Inter, "helvetica neue", Helvetica, Arial, sans-serif; font-size: 18px; list-style: none; margin-block: 0px; margin: 0px 0px 20px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a href="https://amzn.to/2Y0aPaQ" rel="nofollow noopener" style="background-color: transparent; box-sizing: border-box; color: #bf1f26; font-weight: 700;" target="_blank">extra virgin olive oil</a></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">red wine vinegar</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic cloves</span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">grated</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a href="https://amzn.to/3jaUIzS" rel="nofollow noopener" style="background-color: transparent; box-sizing: border-box; color: #bf1f26; font-weight: 700;" target="_blank">salt</a></span>, <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">or to taste</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/8</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">black pepper</span></li></ul><div><span style="color: #333333; font-family: Inter, helvetica neue, Helvetica, Arial, sans-serif;"><span style="font-size: 18px;"><br /></span></span></div><p style="text-align: left;"><span style="color: #333333; font-family: inherit;"><span style="font-size: 18px;"><b>directions</b></span></span></p><div><span style="color: #333333; font-family: Inter, helvetica neue, Helvetica, Arial, sans-serif;"><span style="font-size: 18px;"><br /></span></span></div><div><ol class="wprm-recipe-instructions" style="background-color: #fff8ed; box-sizing: border-box; color: #333333; font-family: Inter, "helvetica neue", Helvetica, Arial, sans-serif; font-size: 18px; margin-block: 0px; margin: 0px 0px 20px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 20px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;">Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.</p></div></li><div class="adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls" data-google-query-id="CNawt6v02vkCFSKSAAAd164Ffg" id="AdThrive_Recipe_2_desktop" style="align-items: center; box-sizing: border-box; clear: both; display: flex; flex-wrap: wrap; float: right !important; justify-content: center; line-height: 0; margin-bottom: 10px; margin-left: 10px !important; margin-top: 10px; min-height: 250px; overflow-x: visible; text-align: center;"><div id="google_ads_iframe_/18190176,53149264/AdThrive_Recipe_2/55bccc97303edab84afd77e2_0__container__" style="border: 0pt none; box-sizing: border-box; flex-basis: 100%;"><iframe aria-label="Advertisement" data-google-container-id="d" data-load-complete="true" frameborder="0" height="1" id="google_ads_iframe_/18190176,53149264/AdThrive_Recipe_2/55bccc97303edab84afd77e2_0" marginheight="0" marginwidth="0" name="google_ads_iframe_/18190176,53149264/AdThrive_Recipe_2/55bccc97303edab84afd77e2_0" role="region" scrolling="no" style="border-style: initial; border-width: 0px; box-sizing: border-box; height: 250px; max-width: 100%; vertical-align: bottom; width: 300px;" tabindex="0" title="3rd party ad content" width="1"></iframe></div></div><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 20px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;">In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.</p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 20px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;">Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.</p></div></li></ol></div>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-55909490217467670892022-08-22T09:49:00.007-07:002022-08-22T09:49:58.290-07:00pearl barley risotto with mushrooms<p> <i>this was absolutely delicious but VERY filling. i one-and-a-halved this recipe for my family but turned out not needing to since it was so filling. also, it takes FOREVER to cook. plan for an hour near the stove. found it at seasonsandsuppers.com. i added a tad bit of cream for fun to make it more...creamy.</i></p><p><b>ingredients</b></p><p>3 T butter, divided</p><p>1 shallot, minced</p><p>2 cloves garlic, minced</p><p>1/2 lb mushrooms</p><p>1/4 t fresh thyme leaves</p><p>1 C pearl barley</p><p>1/2 C white cooking wine</p><p>4 C beef broth</p><p>1/4 C parmesan cheese, grated</p><p>1/4 C cream for funnsies</p><p>salt and pepper to taste</p><p><b>directions</b></p><ul class="wprm-recipe-instructions" style="background-color: #f0f5f8; box-sizing: border-box; color: #131f20; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 17px; letter-spacing: 0.68px; margin-block: 0px; margin: 0px !important; overflow-wrap: break-word; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-25708-step-0-0" style="box-sizing: border-box; font-size: 17.8px !important; letter-spacing: 0.05em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 21px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 15px;">Heat the beef broth in a saucepan and keep warm.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25708-step-0-1" style="box-sizing: border-box; font-size: 17.8px !important; letter-spacing: 0.05em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 21px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 15px;"><span style="box-sizing: border-box; display: block;">In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25708-step-0-2" style="box-sizing: border-box; font-size: 17.8px !important; letter-spacing: 0.05em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 21px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 15px;"><span style="box-sizing: border-box; display: block;">Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25708-step-0-3" style="box-sizing: border-box; font-size: 17.8px !important; letter-spacing: 0.05em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 21px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 15px;"><span style="box-sizing: border-box; display: block;">Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.</span></div></li></ul><ul class="wprm-recipe-ingredients" style="background-color: #f0f5f8; box-sizing: border-box; color: #131f20; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 17px; font-weight: 700; letter-spacing: 0.68px; margin-block: 0px; margin: 0px !important; overflow-wrap: break-word; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-size: 17.8px !important; font-weight: 300 !important; letter-spacing: 0.05em !important; line-height: 1.6em !important; list-style-position: outside; list-style-type: none; margin: 0px !important; padding: 0px !important; position: relative;"><br /></li></ul>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-54843768709568867802022-08-22T09:41:00.004-07:002022-08-22T09:41:56.479-07:00lemon curd<p><i>i LOVED this recipe. other lemon curd recipes seem stressful as you're adding in egg yolks and hoping not to curdle them...or as you're futzing with a double boiler...and the amount of lemon flavor and tart-sweet ratio was perfect. thank you, food network!</i></p><p><b>ingredients </b></p><p>3 lemons</p><p>1 stick butter</p><p>4 large eggs</p><p>1/2 C freshly squeezed lemon juice</p><p>1/8 t salt</p><p><b>directions</b></p><p>zest the lemons and put in a food processor with the sugar and process til fine. cream butter and sugar mixture. add eggs one at a time, whipping til fluffy each time. stir in juice and salt. cook over low heat in a quart size pan until thickened and not quite simmering, about 10 minutes. let cool.</p><p class="o-Ingredients__a-Ingredient" style="background-color: #f9f9f9; border-bottom: none; border-image: initial; border-left: 0px; border-right: 0px; border-top: 0px; box-sizing: inherit; color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span></label></p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-29281481607794873342022-02-09T08:38:00.009-08:002022-02-09T08:38:52.707-08:00Pineapple Whip<p> </p><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;">Recipe is by Dreena Burton</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br /></div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;">Ingredients:</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br /></div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;">2 cups frozen pineapple chunks</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br /></div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;">1 cup frozen sliced overripe banana or room temp overripe banana; must be overripe</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br />1/3 cup of non-dairy milk of choice</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br />small pinch salt</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; text-align: left;"><br />2-3 tsp pure maple syrup to sweeten if desired</div><div style="font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px;"><h3><span style="font-weight: normal;"><br /></span></h3><h3><span style="font-weight: normal;">Instructions</span></h3><div style="text-align: left;">Add all ingredients except maple syrup to a high-powered blender. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pulse initially, then puree to blend. Add extra milk if mixture is too thick to blend well. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once fully pureed and smooth, add the sweetener if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve or transfer to freezer for an hour or more to set, then serve.</div></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-81162241794058663072022-02-09T08:34:00.002-08:002022-02-09T08:34:21.628-08:00Stir Fry Sauce<p><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp sugar </span></p><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp chickpea miso</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">3 tbsp tamari</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp mirin</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tsp sesame oil </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp chili miso sauce</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1/2 tsp chili flakes </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 large clove garlic</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tsp minced ginger </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1/4 tsp white pepper</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp arrowroot starch </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Combine ingredients in a bowl until there are no lumps. Store in fridge up to 3 days. If sauce separates during storage, briefly stir before using.</span></div><div><br /></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-72568903521445123132022-02-09T08:29:00.004-08:002022-02-09T08:29:50.841-08:00Spicy Cilantro Dressing<p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">by </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/avocado_skillet/&source=gmail&ust=1644510412253000&usg=AOvVaw0NPLkN7g-ndOKink14FUNV" href="https://www.instagram.com/avocado_skillet/" style="border: 0px; color: #1155cc; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">@avocado_skillet</a></p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">This makes 2-3 servings</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1/2 cup cashew butter (sub tahini if sensitive to nuts)</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1/2 cup water</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1 tsp maple syrup</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1/2 cup cilantro</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1 garlic clove</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">1/2 jalapeno with seeds removed</span><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">Combine all ingredients in high speed blender. Blend until creamy. Store in airtight container for 5 days. </span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: #262626; font-size: 14px;">This makes a great marinade as well as salad dressing. </span></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-42562936842190605752022-02-09T08:25:00.002-08:002022-02-09T08:25:42.169-08:00Tuscan kale and white bean soup<p> <span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">6 large Tuscan kale leaves, stemmed and roughly chopped </span></p><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">I cannot remember where I got this recipe, but it is very good.</span><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 cups cannellini beans, cooked and rinsed</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 medium sweet onion </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">3 garlic cloves</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 carrot </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1-2 celery stalks</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 14 oz can fire-roasted tomatoes </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp olive oil </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">4 cups vegetable broth </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tsp dried thyme and rosemary each </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1 tbsp miso paste </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1/2 cup water </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Sea salt and black pepper to taste </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Croutons: </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Day old crusty Tuscan (or sourdough) bread, cut into large cubes</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1-2 tbsp olive oil </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 garlic cloves, lightly smashed </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Method:</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Finely dice onion, carrot, celery, and mince garlic.</span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Heat up olive oil in a Dutch oven or deep pan with lid, and sauté onions, carrot and celery for about 10 minutes until lightly browned and fragrant. Add minced garlic towards the end. </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Add thyme and rosemary, and stir for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans. </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Bring to a boil, cover, and let simmer for 15 minutes. </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot. For a more “brothy” soup, omit this step. </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper. </span><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><br style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">For the croutons, heat up olive oil, toast garlic until fragrant (set it aside and use it for another recipe), then toss bread in the garlic oil until browned.</span></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-75495964421453113222022-02-09T08:22:00.003-08:002022-02-09T08:22:59.254-08:00BBQ Jackfruit<p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1 diced onion </span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">2-3 tablespoons of minced garlic</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">2 cans of jackfruit, drained and shredded (or you can shred at the end after it has cooked)</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1 teaspoon of cumin</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1 teaspoon paprika</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1 tablespoon of brown sugar</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">several shakes of red pepper flakes</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1 cup of BBQ sauce (feel free to eyeball teh amount)</span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica;">1/2 cup vegetable broth</span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Saute diced onion with minced garlic for several minutes, add the jackfruit and cumin, paprika, brown sugar, red pepper flakes, and bbq sauce. </span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Add the vegetable broth. Add some salt and pepper to taste. Let it simmer for 10-15 minutes, stirring occasionally. </span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">If it is too runny from the added broth then simmer without the lid, if the consistency looks good to you, simmer with the lid on to retain moisture. </span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Remove from heat and shred if you need to, then serve!</span></span></p><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;">For vegan ranch I took a jar of vegannaise that was half empty and added 1-2 tablespoons of onion powder and garlic powder into the jar. I didn't measure, just eyeballed. I chopped about 1 cup of fresh parsley with my nut chopper and dropped that into the jar (again, just eyeballed). I put in a dash or two of vinegar and shook the jar really hard with the lid on. Then I repeated the shaking after adding 1-2 tsp of almond milk to get it to a consistency that was good for spreading.</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;">Serve on toasted bread or buns with the fixings you'd normally serve pulled pork with. Top with the ranch sauce. Very very good!</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: helvetica;">(Leftovers make a great tamale filling too)</span></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-35338131086106100402022-02-09T08:04:00.003-08:002022-02-09T08:04:56.362-08:00Plant-based Tamales<p><span style="font-family: Arial;">This recipe is from the Dr McDougall website. It is easy to compile and stores well for several days. The masa mixture can be made a few days ahead of time to save time on the actual tamale-making day. Same goes for tamale filling. Because there is no oil or lard, cooked tamales are best unwrapped while hot to avoid the husk sticking to the tamale. Uneaten tamales should be heated up by wrapping in a damp paper towel, then microwaving for 1 minute. This will allow the husk to be removed easily. Tamales can also be frozen for up to 3 months after initial cooking. </span></p><p><span style="font-family: Arial;">Tamale Batter:</span></p><p style="font-family: Times;"><span style="font-family: Arial;">6 cups masa harina (treated corn flour)</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon salt</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon pepper</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon oregano</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon garlic powder</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon baking powder</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 scoop nutritional yeast</span></p><p style="font-family: Times;"><span style="font-family: Arial;">2 cups water, soymilk, vegetable stock or a combo of all three</span></p><p style="font-family: Times;"><span style="font-family: Arial;">1 teaspoon cider vinegar</span></p><p style="font-family: Times;"><span style="font-family: Arial;"><br /> Dried corn husks</span></p><p style="font-family: Times;"><span style="font-family: Arial;">Rinse off corn husks, then soak 20 minutes in a large bowl. Leave soaking until time to use each husk.</span></p><p style="font-family: Times;"><span style="font-family: Arial;"><br /></span></p><p style="font-family: Times;"><span style="font-family: Arial;">In a large bowl (I use my bosch), combine the masa harina, salt, pepper, oregano, and baking powder. Stir.</span></p><p style="font-family: Times;"><span style="font-family: Arial;">Combine the water/stock/milk and the vinegar. Stir the wet into the dry, using your hands or a spoon or a mixer.</span></p><p style="font-family: Times;"><span style="font-family: Arial;">Spread the batter over an opened corn husk. Spoon about 1-2 tablespoons filling of your choice into the center. Leave 1-2 inches of space at top and bottom of husk. Wrap the batter around the filling and then wrap in the husk. Tie the ends*. Steam for 30 minutes on stove, or 10 minutes in a Instapot (use steamer basket). Serve at once, either plain or with Enchilada sauce spooned over the top.</span></p><p style="font-family: Times;"><span style="font-family: Arial;">Hint: For the filling, you can use: Seasoned black beans, roasted tofu, sweet potato and beans and corn, vegetarian chili, taco seasoned jackfruit, etc.</span></p><p style="font-family: Times;"><span style="font-family: Arial;">*I have found that a 6-inch length of yarn works easily for tying tamales. Different colors of yarn help differentiate different types of tamales. Cut the yarn before compiling tamales, start out with 30 pieces of yarn. </span></p>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-44078613594526061702022-02-09T07:51:00.004-08:002022-02-09T08:11:26.135-08:00Green Chili Corn Tamales<p> These plant-based tamales came as a result of tweaking nacho 'cheese' sauce by <span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Taesha Butler with Dr McDougall's tamale recipe, and adding my own spin to get the tamales I desired. They are easy to eat by hand as a snack while running out the door, and taste delicious on a plate with mexican rice, refried beans, and salsa. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Cheese Sauce</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">2 cups butternut squash peeled, seeded and cut into small cubes (or 1 package prepared butternut squash from costco). </span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">2 cups raw cashews</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">2 cups water or vegetable broth</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1/2 cup nutritional yeast</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1 cup almond milk unsweetened and plain</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1/4 cup lemon juice</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1/2 tsp sea salt or to taste</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1 tsp paprika</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1 large clove garlic or to taste. Sub 1/2 teaspoon garlic powder if needed.</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">1 jar green chilies from costco, or 3 cans mild diced green chilies</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">optional: water or vegetable broth</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;"><u>Instructions</u></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">In a medium saucepan, combine butternut squash, cashews and water. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Bring to a boil, lower heat, cover and cook 10-15 minutes or until squash is tender.</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">After the butternut squash and cashews are done cooking, pour into a high-speed blender or food processor blender, including cooking liquid. Add remaining ingredients to blender too. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Blend on high until smooth and creamy.</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Taste and adjust seasoning as needed. Add some water or veggie broth ad lib to make for a thinner cheese sauce. </span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Mix in 1/2 jar of green chilies or all cans of chilies. </span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;"><br /></span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Store in an air-tight container in fridge for up to 5 days.</span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;"><br /></span></p><p><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: small;">Make Dr McDougall's tamale mixture with one differnce: substitute this cheese mixture for the wet ingredients at a 1:1 ratio. The consistency should be barely looser than soft play dough. Mix in a drained can of corn, or 1-2 cups of frozen corn. This can then be stored in the fridge in a covered container for several days until ready to use, or used immediately. No filling is needed with these tamales. </span></p>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-85093905759490734952022-02-08T22:02:00.004-08:002022-02-09T07:35:10.760-08:00A Red Lentil Soup for the Books<p><span style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">This is one of my family's favorite red lentil soup recipes. If you make it do yourself a favor and don't multi-task while compiling the soup....you *might* accidentally add 1 tsp of cayenne powder instead of 1 pinch and doing this absolutely ruins the entire pot. Sticking with 1 pinch creates a dish of wonder and beauty. </span></span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">small diced onion</span></span></p><p><span face="Arial, Helvetica, sans-serif" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial;">clove of minced garlic</span></p><p><span face="Arial, Helvetica, sans-serif" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial;">pinch of fenugreek seeds (1/4 tsp ground fenugreek)</span></p><p><span face="Arial, Helvetica, sans-serif" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial;">1 cup dry red lentils</span></p><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1 cup butternut squash cubes. Can be raw or previously roasted.</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1/3 cup finely chopped cilantro</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">2 cups water</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1 can coconut milk</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">2 tablespoons tomato paste</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1 tsp curry powder</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1 pinch cayenne powder</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">1 pinch ground nutmeg</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">salt and pepper to taste</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><span color="rgba(0, 0, 0, 0.952941)">In a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.</span><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><span color="rgba(0, 0, 0, 0.952941)">Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.</span><span color="rgba(0, 0, 0, 0.952941)"><br /></span></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span color="rgba(0, 0, 0, 0.952941)" style="font-family: arial;"><br /></span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span color="rgba(0, 0, 0, 0.952941)" style="font-family: arial;">**I've subbed baked potato chunks for the squash with success. </span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span color="rgba(0, 0, 0, 0.952941)" style="font-family: arial;">**Soak the red lentils the night before or all day long prior to using.</span></div><div style="caret-color: rgb(34, 34, 34); color: #222222;"><span color="rgba(0, 0, 0, 0.952941)" style="font-family: arial;">**When doubling the recipe just toss everything into the pot including 1 bunch of cilantro, then use the immersion blender to puree when its done cooking. </span></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-14045618401885469012022-02-08T21:57:00.004-08:002022-02-08T21:57:45.653-08:00Incredible Lentil Soup<p> This soup is from the popular blog Monkey & Me which is a fun place to check out recipes created by a mother-daughter duo. I like this soup because its one of the closest I've found to Amy's canned lentil soup with the brown label which my kids like. Its easy to come together, and easy to double or triple for freezing. It tastes great fresh, chunky, or partially blended. They did a fantastic job and I saved this recipe years ago but make it every winter. Sometimes I stir in chopped spinach along with the parsley at the end. With some brown bread toast and a side salad this soup makes for a complete meal. </p><div style="caret-color: rgb(96, 96, 96); color: #606060; font-family: sans-serif; font-size: 16px; padding-left: 2em; padding-right: 2em;"><p>Base Ingredients:</p><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 cup yellow onion, fine dice</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">2 medium celery ribs, small dice</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">2 medium carrots, small dice</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">2 Tablespoon minced garlic </li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 Tablespoon tomato paste</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">3 cups vegetable broth</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">2 cups water (or broth)</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 can petite diced tomatoes </li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">¾ to 1 cup dry brown <span class="il">lentils</span> (or green <span class="il">lentils</span>)</li></ul><p>Spice/Herb Ingredients:</p><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 ½ teaspoons onion powder</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 ½ teaspoons garlic powder</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">2 Tablespoons dried minced onions</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 bay leaf</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">¾ teaspoon smoked paprika</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 ¾ teaspoons cumin</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">¼ teaspoon dried coriander </li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 ½ teaspoons sea salt</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">¼ teaspoon black pepper</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">pinch cayenne pepper</li></ul><p>Other Ingredients:</p><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">1 Tablespoon lemon juice</li></ul><p>Optional Toppings:</p><ul style="list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">Chopped fresh flat leaf parsley (or cilantro)</li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;"><span style="color: initial;"><br /></span></li><li style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;"><span style="color: initial;">Instructions</span></li></ul></div><div style="caret-color: rgb(96, 96, 96); color: #606060; font-family: sans-serif; font-size: 16px; padding-left: 2em; padding-right: 2em;"><ol style="margin-left: 0px; padding: 0px;"><li id="m_-7071713118094715810gmail-instruction-step-1" style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">Place the Spice/Herb Ingredients in a small bowl (except the bay leaf and cayenne pepper), mix well, set aside.</li><li id="m_-7071713118094715810gmail-instruction-step-2" style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, celery, and carrots; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.</li><li id="m_-7071713118094715810gmail-instruction-step-3" style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">Add the minced garlic and tomato paste, sauté for one minute, stirring constantly. Then add the Spice/Herb Mix (minus the bay leaf and cayenne pepper) stirring for 30 seconds until the spices release their fragrance then add all the remaining Base Ingredients and bay leaf, bring to a boil, cover with a lid, then lower to a simmer. Simmer for 30 to 35 minutes or until the <span class="il">lentils</span> tender, stirring occasionally.</li><li id="m_-7071713118094715810gmail-instruction-step-4" style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">Once the <span class="il">lentils</span> are very tender, stir in the lemon juice and cayenne pepper. <u>Remove the bay leaf.</u> If you wish you to create a thick <span class="il">soup</span>, use an immersion blender and pulse off and on for about 20 seconds or less, then remove the pot from the stove and allow to sit uncovered for 15 minutes. This will allow the flavors to marry and develop.</li><li id="m_-7071713118094715810gmail-instruction-step-5" style="line-height: 1.46; list-style-type: none; margin-bottom: 0px; margin-left: 1.5em;">Serve topped with chopped fresh parsley.</li></ol></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-34035275098321718132022-02-08T21:50:00.001-08:002022-02-08T21:50:52.880-08:00Korean Cauliflower<p> I tried this recipe of crunchy Gochujang Cauliflower from the Korean Vegan with most of my own ingredients in my wok which is the perfect kitchen pan for this. I did swap tapioca starch for corn starch with mixed results---half of the family didn't mind and the other half claimed it was definitely not the same thing. I used my air fryer at 400 for 10 minutes twice instead of heating oil on the stove...and I didn't spray it with oil before doing teh air fryer. Maybe I'll do that next time (but probably not because I tend to not cook with oil). I didn't use any oil in this recipe at all when I made it and it still turned out amazing. I thought the flavor was amazing. The one thing I made a trip to the grocery store for was the actual gochujang, and it was my local Asian grocery store. So, now I will be looking up more recipes for using gochujang because the container I have is a lot bigger than just 1 teaspoon. If I were making this for my family again I would probably triple the recipe and defintely double the recipe at minimum, because we are a big family who all enjoy eating cauliflower. Also so I don't forget---prepping the veggies in the food processor's grater function is a <b>must</b> to save time. </p><div class="wprm-recipe-ingredients-container wprm-recipe-1895-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="1895" data-servings="2" style="background-color: white; box-sizing: border-box; caret-color: rgb(51, 51, 51); counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px;">INGREDIENTS<div class="wprm-decoration-line" style="border-bottom-style: solid; border-bottom-width: 1px; border-color: rgb(224, 224, 224); box-sizing: border-box; flex: 1 1 auto; height: 1px; margin-left: 15px;"></div> <div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">head</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cauliflower -- washed and prepped into large chunks</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">1</span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon plus 1 teaspoon </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetable bouillon paste</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">plant milk</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">2 cups plus ½ tablespoon </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">corn starch</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic powder</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">black pepper</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">2 tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">light soy sauce</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetarian oyster sauce (I used Amy's brand vegan worcestershire sauce)</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">mustard</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">gochujang</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">maple syrup</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetable oil</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;"><span style="color: #20124d;">for frying</span></span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">extra virgin olive oil</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">5</span>-<span class="wprm-adjustable" style="box-sizing: border-box;">6</span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">minced</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">leaves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">red cabbage</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped (I used a combination of red and napa cabbages)</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">carrot chopped into very small pieces</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">whole</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">scallions</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetable broth</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; color: #333333; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">1/2</span> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sesame oil</span></li><li class="wprm-recipe-ingredient" data-uid="-1" style="box-sizing: border-box; color: #333333; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sesame seeds</span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-recipe-1895-instructions-container wprm-block-text-normal" data-recipe="1895" style="background-color: white; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions" style="align-items: center; box-sizing: border-box; clear: none; color: black; display: flex; flex-wrap: wrap; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 1.2em 0px 0.5em !important; padding: 0px !important;">INSTRUCTIONS<div class="wprm-decoration-line" style="border-bottom-style: solid; border-bottom-width: 1px; border-color: rgb(224, 224, 224); box-sizing: border-box; flex: 1 1 auto; height: 1px; margin-left: 15px;"></div> </h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-0" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Place cauliflower chunks into a large bowl. Add 1 tablespoon of the vegetable base (I like “<span style="box-sizing: border-box;">Better than Boullion</span>”),together with the plant milk. Mix the cauliflower so that they are evenly coated and set the bowl aside (you can also refrigerate it overnight).</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">To another large bowl, add 1 cup of corn starch (save the rest for later), ½ tablespoon of garlic powder, and ½ teaspoon of black pepper. Stir everything together with a whisk and set it aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-2" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Prepare the sauce in advance by whisking together the 1 teaspoon of the vegetable base, regular soy sauce, light soy sauce, vegetarian oyster sauce, mustard, gochujang, maple syrup, and ½ tablespoon of corn starch. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-3" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">In a very large cast iron pan or deep fryer, bring the vegetable oil to350°F. While you are waiting for the oil to get hot, dredge some of the cauliflower in the corn starch + garlic powder mixture. Make sure that each chunk is <em style="box-sizing: border-box;">thickly </em>coated with the corn starch. You want the cauliflower to be super <em style="box-sizing: border-box;">dry</em>. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-4" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Place the dredged cauliflower in the hot oil, ensuring not to crowd the pan. You will have to work in batches and once the corn starch is all used up, add the second cup of corn starch, together with the garlic powder and black pepper, so that you can continue to fully dredge your cauliflower.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-5" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Fry your cauliflower for approximately 3 to 5 minutes, until the edges begin to brown. Remove them from the oil and place them on a cooling rack to drain the excess oil. Repeat for the remaining cauliflower.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-6" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Once all the cauliflower has been fried once, you can fry them all a second time(without worrying about over-crowding the pan) for extra crunch.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-7" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Once you have completed frying all your cauliflower, begin making the sauce by adding extra virgin olive oil to a large pan over medium high heat. When the oil is hot, add the garlic, onion, carrot, cabbage, and scallions to the pan. Sautee the vegetables until the onion starts to turn translucent, about 2 minutes.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-8" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Add the vegetable broth and cook for another 30 seconds. Then, stir in the sauce you prepared earlier. Cook the sauce over medium high heat for about 1 minute, until it gets thick.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-1895-step-0-9" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Turn off the heat and pour the fried cauliflower into the sauce. Stir the cauliflower gently until they are evenly coated. Drizzle them with a the sesame oil and sprinkle the sesame seeds. Serve immediately.</span></div></li></ul></div></div>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-74834134248619627162022-02-08T21:35:00.001-08:002022-02-08T21:35:37.158-08:00Lava Cakes<p>This recipe makes 8 lava cakes. These amazing little cakes get baked in a ramekin. Do yourself a favor and do the prep steps hours before dessert time to make the finished product feel like simple luxery to your tastebuds. These lava cakes are best served fresh from the oven. I am talking literally spooning the goodness into your mouth within 5 minutes of removing from the heat. I adapted this from a recipe by Melanie McDonald's blog A Virtual Vegan.</p><p>Ingredients: </p><p><b>For Cake</b></p><p>1/2 cup all purpose flour</p><p>3/4 cup gluten free flour (I used a commercial oat flour blend from costco)</p><p>1 1/2 cups cocoa powder</p><p>3/4 cup white sugar</p><p>4 tsp baking powder</p><p>1/4 tsp salt</p><p>2 1/2 cups oat milk</p><p><b>For Lava</b></p><p>1 package dairy-free chocolate chunks</p><p>3 Tablespoons coconut oil</p><p><br /></p><p>Prep steps: </p><p>Use a paper towel to wipe a very thin layer of coconut oil around the sides and bottom of 8 ramekins. </p><p>Do the same thing to 12 brownie bite cups in a brownie bite pan (or mini muffin pan). </p><p>Mix all dry ingredients and set aside until time to add wet ingredient. </p><p>Using double boiler, melt the chocolate chunks with the coconut oil. Once it is smooth, pour evenly into the prepared brownie bites pan. Place in refrigerator for several hours or until set. Invert pan over a flat surface, chocolate should easily come out. Store chocolate in the fridge for later. </p><p><br /></p><p>Method:</p><p>Heat oven to 375F. In a bowl combine all dry ingredients. Slowly pour in the milk while stirring constantly to incorporate. Ladle into ramekins; each ramekin will need 1 ladlefull to fill it 1/3 full. Place prepared chocolate into each ramekin. Ladle remaining cake batter over chocolate to fill ramekins evenly. *Allow 1/4 of ramekin to be headspace between top of batter and top rim of ramekin*</p><p>Place all ramekins onto a cookie sheet to bake, or carefully place them together on one oven rack. Bake 15 minutes. Remove promptly. May be eaten straight from the ramekin or inverted to make a true lava cake appearance. </p><p>For lava cake appearance: Use a small knife to run around edge of cake to ensure edges aren't stuck to the ramekin. Let it sit 2 minutes after removal from oven. Invert over small plate, immediately remove ramekin. </p><p>Serve with plant-based vanilla ice cream!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Amyhttp://www.blogger.com/profile/13827180516745560183noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-50460229668701913022020-11-28T09:06:00.002-08:002020-11-28T09:06:12.285-08:00failproof double pie crust<p><i>this recipe really is fail proof. it's perfectly flaky and flavorful and easy to work with. from ohsweetbasil.com</i></p><p><b>ingredients</b></p><p>3 C flour</p><p>1 t salt</p><p>1 1/4 C butter flavored shortening, chilled</p><p>1 egg</p><p>1 T vinegar</p><p>1/2 C ice-cold water</p><p><b>directions</b></p><p>put flour and salt in a food processor and pulse a couple times to combine. add shortening and pulse until there are pea-sized pieces. dump into a mixing bowl. in a separate bowl combine liquid ingredients and then pour over dry ingredients. gently fold with a spatula and dump onto parchment paper. squeeze into a ball and divide in two. place one half in fridge while you roll out the other between parchment paper pieces and place inside a pie dish and chill. roll out the other half and chill until you've made your filling.</p><p><br /></p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-77404895213529333812020-11-23T13:54:00.002-08:002020-11-23T13:55:33.539-08:00blondie's "moonshine" (salad dressing)<p><i>this is another one of my husband's grandma's super recipes! she served salad every dinner. </i></p><p><b>ingredients</b></p><p>1/2 C olive oil</p><p>1 T worcestershire </p><p>3/4 C - 1 C white wine vinegar</p><p>1/4 - 1/2 C red wine vinegar</p><p>1 t msg</p><p>1/2 t salt</p><p>1 t onion powder</p><p>1 t garlic powder</p><p>2 t italian seasoning</p><p>3 T blue cheese</p><p>1 t grey poupon</p><p>1/4 C water</p><p>1 t mayo</p><p><b>directions</b></p><p>blend all ingredients. add stuff to taste. yields about 2 C.</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-22905311485458254452020-11-22T18:58:00.006-08:002020-11-28T09:31:50.656-08:00thanksgiving day food<p><i>this is the one-stop place to link to all my thanksgiving day recipes. it may change over the years, but this is what we've been doing for a couple years now. as a reminder, with everyone helping, the meal took four hours to prepare. with one helper, the pies took an entire day the day before.</i></p><p><b>thanksgiving dinner</b></p><p>green salad with blondie's "<a href="http://ifyoulikeditshareit.blogspot.com/2020/11/blonies-moonshine-salad-dressing.html" target="_blank">moonshine</a>"</p><p>deviled eggs</p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/grammys-rolls.html" target="_blank">grammy's rolls</a> </p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/potatoes-anna.html" target="_blank">potatoes anna</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/funeral-potatoes.html" target="_blank">funeral potatoes</a></p><p>mashed potatoes</p><p>gravy (store-bought)</p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/pecan-topped-sweet-potato-casserole.html" target="_blank">sweet potato casserole</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/classic-thanksgiving-stuffing.html" target="_blank">stuffing</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2010/12/roasted-root-vegetables.html" target="_blank">roasted root vegetables</a> (minus sweet potatoes, added brussel sprouts and asperagus)</p><p>ham and smoked turkey from honey baked ham</p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/cranberry-sauce.html" target="_blank">cranberry sauce</a></p><p><b>pie</b></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/unbelievable-peanut-butter-pie.html" target="_blank">peanut butter</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/heavenly-lemon-cream-pie.html" target="_blank">lemon cream</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/blondies-pumpkin-pie.html" target="_blank">pumpkin</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/perfect-triple-berry-pie.html" target="_blank">triple berry</a></p><p><a href="https://ifyoulikeditshareit.blogspot.com/2020/11/apple-pear-pie-with-cardamom-and-ginger.html" target="_blank">apple/pear</a></p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-89171503343243327742020-11-22T18:57:00.003-08:002020-11-28T09:16:08.938-08:00apple pear pie with cardamom and ginger<p><i>love this twist on the classic apple pie! from foodal.com</i></p><p><b>ingredients</b></p><p><b>crust</b>: prepare <a href="https://ifyoulikeditshareit.blogspot.com/2020/11/failproof-double-pie-crust.html">this failproof double crust recipe</a> in advance.</p><p><b>filling</b></p><ul style="background-color: white; border: 0px; color: #3a3a3a; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 20px; list-style: none; margin: 0px 0px 1.5em; padding: 0px;"><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="4" style="border: 0px; margin: 0px; padding: 0px;">4</span> apples (a sweet, firm cooking variety or a mix of sweet and tart is recommended)</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="3" style="border: 0px; margin: 0px; padding: 0px;">3</span> pears (firm varieties are recommended)</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="teaspoon" style="border: 0px; margin: 0px; padding: 0px;">1 teaspoon</span> Lemon juice</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="cup" style="border: 0px; margin: 0px; padding: 0px;">1 cup</span> sugar</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="2" data-unit="teaspoon" style="border: 0px; margin: 0px; padding: 0px;">2 teaspoons</span> ground cardamom</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="teaspoon" style="border: 0px; margin: 0px; padding: 0px;">1 teaspoon</span> ground ginger</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="tablespoon" style="border: 0px; margin: 0px; padding: 0px;">1/3 C Cornaby's E-Z gel</span></li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="tablespoon" style="border: 0px; margin: 0px; padding: 0px;">1 C water</span></li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" style="border: 0px; margin: 0px; padding: 0px;">1</span> egg*</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><span data-amount="1" data-unit="tablespoon" style="border: 0px; margin: 0px; padding: 0px;">1 tablespoon</span> water</li><li style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; padding: 0px; position: relative;"><b>directions</b></li><li id="instruction-step-1" style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; padding: 0px; position: relative;">Peel, core, and slice the apples and pears into thin slices. Place in a medium-sized bowl, sprinkle with lemon juice, cover with a piece of wax paper and blanch in the microwave for 10 minutes on high.</li><li id="instruction-step-2" style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; padding: 0px; position: relative;">In a separate bowl, mix together the sugar, cardamom, ginger and E-Z gel. gradually add 1 C water, stirring constantly with a whisk. fold into apples.</li><li id="instruction-step-4" style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; padding: 0px; position: relative;">Preheat the oven to 375°F. Spoon the pie filling into an unbaked shell. </li><li id="instruction-step-5" style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; padding: 0px; position: relative;">Cover with a top crust and place on a baking sheet. Whisk together the egg and a tablespoon of water to make an egg wash, and brush it onto your top crust. Sprinkle with turbinado sugar.</li><li id="instruction-step-8" style="border: 0px; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; padding: 0px; position: relative;">Bake for 40 minutes, covering for the last ten minutes or so to prevent over-browning.</li></ul>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-77812396549316659252020-11-22T18:32:00.003-08:002020-11-28T09:17:27.811-08:00blondie's pumpkin pie<p><i>this was my husband's grandma's recipe. blondie was her name. she might roll over in her grave knowing that it's being posted on a public blog but don't worry, blondie, you had the magic touch. no one will ever be able to make it quite like you!!</i></p><p><b>ingredients</b></p><p><b>crust</b></p><p>prepare <a href="https://ifyoulikeditshareit.blogspot.com/2020/11/failproof-double-pie-crust.html" target="_blank">this failproof crust recipe</a> in advance.</p><p><b>filling</b></p><p>1 small can pumpkin</p><p>3 eggs</p><p>3/4 C half and half</p><p>1/3 C sugar</p><p>pinch salt</p><p>1 t cinnamon</p><p>dashes nutmeg</p><p>allspice</p><p>1 t vanilla</p><p><b>directions</b></p><p>make crust, press one into pie plate and chill. beat pumpkin, then half and half, then eggs, then everything else. fill pie plate almost full, put in oven and pour in the rest. bake for 20 min at 400, then 30 min at 350. make sure to cover crust edges with a crust collar.</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-55792817149858669252020-11-22T18:23:00.001-08:002020-11-28T09:19:14.900-08:00perfect triple berry pie<p><i>this turns out perfectly every time just like the title suggests. found it at ohsweetbasil.com. please forgive my formatting laziness, but i just want to be able to read the instructions--for me it doesn't have to look perfect!</i></p><p><b>ingredients</b></p><p><b>crust</b></p><p>prepare <a href="https://ifyoulikeditshareit.blogspot.com/2020/11/failproof-double-pie-crust.html" target="_blank">this failproof crust recipe</a> in advance.</p><p><b>filling</b></p><p>2 pints raspberries</p><p>2 pints blackberries</p><p>1 pint blueberries</p><p>1/2 - 3/4 C sugar</p><p>1/4 C cornaby's ultra gel</p><p>1 egg</p><p>1/2 t water or milk</p><p>turbinado sugar</p><p><b>directions</b></p><ul class="wprm-recipe-instructions" style="background-color: #fbf7f4; box-sizing: border-box; color: #292d34; font-family: "gentium basic", serif; font-size: 18px; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px 0px 0px 1.6em;"><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-0" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-1" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Preheat the oven to 375 degrees.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-2" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;"><span style="box-sizing: border-box; display: block;">Add the fruit, sugar and Ultra Gel into a saucepan and gently, using a rubber spatula, fold the berries in. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don't want to break up the fruit and turn it into jam.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-3" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you're halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-3" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin: 0px; padding-inline-start: 0px; padding: 0px 0px 0px 1.6em;"><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-4" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-5" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-51065-step-0-6" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 15px; padding: 0px 0px 0px 0.3125em; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em;">Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.</div></li></ul></div></li></ul><ul class="wprm-recipe-ingredients" style="background-color: #fbf7f4; box-sizing: border-box; color: #292d34; font-family: "gentium basic", serif; font-size: 18px; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px 0px 0px 1.6em;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 2px; padding: 0px 0px 0px 0.3125em; position: relative;"><br /></li></ul>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-31290863756987852662020-11-22T18:10:00.006-08:002020-11-28T09:23:08.674-08:00heavenly lemon cream pie<p><i>tried to find a replication recipe for a pie we had at a quaint restaurant outside bryce canyon national park. this is super similar. found it at lifemadesimplebakes.com</i></p><p><b>ingredients</b></p><p><b>crust</b></p><p>1 1/2 C graham cracker crumbs</p><p>2 T sugar</p><p>pinch salt</p><p>1/2 C butter, melted</p><p><b>filling</b></p><p>3/4 C sweetened-condensed milk</p><p>1/3 C fresh lemon juice</p><p>2 T lemon zest</p><p>1 1/4 t lemon extract</p><p>1 1/2 C heavy cream</p><p>1 C powdered sugar</p><p>1 1/2 t vanilla</p><p>1-2 drops yellow food coloring gel (optional)</p><p>pinch salt</p><p>12oz mascarpone</p><p><b>topping</b></p><p>homemade whipped cream</p><p>1 - 1 1/2 pints fresh raspberries, mint and lemon slices for garnish</p><p><b>directions</b></p><p>preheat oven to 325. combine crust ingredients and press into 9-in pie dish. bake 7 minutes and cool. combine milk, juice, zest and lemon extract and whisk. in a stand mixer, whisk cream, powdered sugar, vanilla, food coloring and salt. start on low and work up to high and whip til stiff. add milk mixture and mix for 30 seconds on medium speed. add the mascarpone and mix til combined, about 30-45 seconds on medium speed. pour filling into the cooled crust and spread into an even layer. cover with plastic wrap and chill at least 4 hours. using a frosting bag, squeeze swirls of whipped cream around the border of the pie, placing lemon slices between each one. arrange raspberries atop the entire pie and then place one mint leave atop each swirl and top with a raspberry. enjoy!</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-58093834830482655752020-11-22T17:29:00.002-08:002020-11-28T09:23:48.804-08:00unbelievable peanut butter pie<p><i>just yum. found it at sallysbakingaddiction.com</i></p><p><b>ingredients</b></p><p><b>oreo crust</b></p><p>24 peanut butter or regular oreos, crushed</p><p>5 T butter, melted</p><p><b>ganache</b></p><p>3/4 C heavy cream</p><p>6 oz semi-sweet chocolate, coarsely chopped</p><p><b>filling</b></p><p>3/4 C heavy cream</p><p>8 oz block cream cheese, softened</p><p>1 1/2 C creamy peanut butter</p><p>3/4 C powdered sugar</p><p>1 t vanilla</p><p>1 C reese's pieces, crushed using a small hammer NOT a blender or food processor.</p><p><b>directions</b></p><p>preheat oven to 350. spray 9-in pie dish with cooking spray or grease with butter. to make the crust, pulse oreos in a food processor into fine crumbs. stir in melted butter and press into dish. bake 9-10 minutes. cool.</p><p>for the ganache, place chocolate in a medium bowl heat the cream over medium heat, stirring occasionally. once it begins to boil, immediately remove from heat and pour over chocolate. stir gently until ganache is smooth. cool.</p><p>for the filling, beat heavy cream until stiff peaks form. spoon the whipped cream into a bowl and set aside. beat cream cheese, peanut butter, powdered sugar and vanilla. gently fold in whipped cream until smooth.</p><p>sprinkle half of the reese's pieces on top of the cooled crust. spread peanut butter filling on top then spread ganache on top of that. sprinkle the rest of the reese's pieces on top. chill 5-6 hours. slice and serve cold.</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-46338184490058872292020-11-22T17:11:00.005-08:002020-11-28T09:25:09.263-08:00cranberry sauce<p> <i>this is a thanksgiving classic. from aunt rae.</i></p><p>1 quart cranberries. 2 C boiling water. sook til soft. run through a colander. bring to a boil. add 2 C sugar and 1/3 C Cornaby's E-Z gel. stir til sugar disolves. do not boil after sugar is added. fold in some splashes freshly squeezed orange juice and orange zest.</p><p><br /></p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-36281708820560395722020-11-22T16:12:00.008-08:002020-11-28T09:35:46.271-08:00classic thanksgiving stuffing<p><i>i don't think i have the right skill set to make the absolutely flawless stuffing like my grandma, or mother or mother-in-law. it's like it requires some kind of black magic--wink, wink. but, this recipe comes close enough.</i></p><p><b>ingredients</b></p><p>1 large loaf of bread--i like a mix of sourdough, pumpernickle and whole wheat, torn into pieces</p><p>1 C salted butter--use a really flavorful one. we have really liked amish roll butter</p><p>1 C minced yellow onion</p><p>1 C chopped celery</p><p>1 t salt</p><p>1 t white pepper</p><p>5 T minced fresh sage</p><p>1 C chicken stock</p><p><b>directions</b></p><p>in a large, deep skillet, melt butter over low heat. add onion and celery, saute slowly until the vegetables are translucent. add salt and pepper and fresh sage and stir to combine. toss as many bread pieces as the pan will hold in the butter mixture. pour contents of the skillet over remaining bread pieces. use hands to toss until all the bread has some yumminess on it. season to taste. put in a casserole dish, pour about 1 C stock over the stuffing and bake, covered, for 30min. bake uncovered for a few minutes more for a crispy top.</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0tag:blogger.com,1999:blog-5840644815362815816.post-86376941930066132002020-11-22T16:02:00.003-08:002020-11-28T09:28:05.876-08:00pecan-topped sweet potato casserole<p><i>this comes from my amazing friend and hair girl, megan! these are all the things. SO delicious! thanksgiving must have! use this recipe as-is if making for extended family. half if only for nuclear family.</i></p><p><b>filling</b></p><p>6 C sweet potatoes, cooked and thoroughly mashed with a fork</p><p>1 C sugar</p><p>1/2 C melted butter</p><p>4 eggs, beaten</p><p>2 t vanilla extract</p><p>2/3 C evaporated milk</p><p>*mix together and place in an 9 x 13</p><p><b>topping</b></p><p>1 1/2 C pecans pieces</p><p>1 1/2 C flaked, sweetened coconut</p><p>3/4 C brown sugar</p><p>1/2 C butter, melted</p><p>3/4 C almond flour and other flour mix</p><p><b>directions</b></p><p>bake @ 350 for 25 minutes.</p>jamiehttp://www.blogger.com/profile/18240345439019793716noreply@blogger.com0