tag:blogger.com,1999:blog-38323244289245265542024-03-05T20:34:04.243-05:00Forks Knives & SpadesShannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-3832324428924526554.post-36499533605415828852017-11-21T08:43:00.001-05:002017-11-21T08:43:29.222-05:00Ground Cherry<div class="separator" style="clear: both; text-align: center;">
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I planted two ground cherry plants this year for the first time. I had never even heard of them before but got a packet of seeds and made some room in the garden. And I was so happy to see and taste what they produced!<br />
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These little beauties are so interesting. The plants are about 3 ft by 3 ft. They have these little husks that look like Chinese Lanterns that hang down from underneath the branches. Once the husks turn yellowish and papery from their bright green, they're ready for picking.<br />
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The taste is a bit acidic like a tomato but also sweet like a pineapple. So incredibly delicious! All five of us tasted and love these gems. They can be eaten raw by themselves, in salad, or dried like raisins. <br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com2tag:blogger.com,1999:blog-3832324428924526554.post-14679119593072272472015-03-15T11:40:00.000-04:002017-11-21T08:36:35.155-05:00Facebook® Protection For Kids (or Anyone)I realize this post has nothing to do with food or gardening. However, with 3 kids myself, I have been doing some research (yes, it took me doing nearly 2-hours of googling) to figure out how to set the privacy settings on Facebook® the way I wanted them. And I found out it wasn't as easy as I thought. I decided to create a step-by-step guide for parents or anyone else to best protect them.<br />
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I see a lot of my kids' friends with public FB pages filled a billion pictures of themselves all over the place. I will not judge anyone who thinks this is perfectly fine for their kids. But I am paranoid that some sick bastard is going to see my kid and hunt them down. On a lighter note, you may be job hunting and don't want any future employer to see you straddling your Harley in a bikini. <br />
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I present to you a step-by-step guide to anonymity (sort of) on Facebook®.<br />
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<span style="font-size: large;">1</span>. View the page as the public sees it.<br />
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Click on the lock symbol in the upper right corner of the page. Click "Who can see my stuff?". In the drop down box you'll see a link for "View As." This will allow you to view your page from the point of view of the public or a friend. You can see what areas you need to secure from public view. <br />
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<span style="font-size: large;">2</span>. Click See More Settings (look at photo above, at the very bottom of drop down box)<br />
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Here you can change who sees and posts to your timeline, tag you in posts, see your contact info, and send you messages and friend requests. Click on the Edit buttons on the right hand side to change the settings. On the left, you'll see Timeline and Tagging, Notifications, Apps, and Ads. Under these you can change the settings for those annoying dings on your phone every time your Facebook® friends post about their flat iron not working. For the Apps and Ads, you can change which ones have access to your photos and locations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCM189ttHebiMVzTqQD7I6PuR7Jzt0HPp67PCSRWEOh8wzWSa_x3mnik33WqHL2vnTF00iyFPY59yRShmPMKtzkVq5miAs20F6u6pkkoxfiQkrnfaU8BvxNyq9XRF6wGZCSJg0zgSnTQ/s1600/Who+sees+posts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCM189ttHebiMVzTqQD7I6PuR7Jzt0HPp67PCSRWEOh8wzWSa_x3mnik33WqHL2vnTF00iyFPY59yRShmPMKtzkVq5miAs20F6u6pkkoxfiQkrnfaU8BvxNyq9XRF6wGZCSJg0zgSnTQ/s1600/Who+sees+posts.JPG" width="640" /></a></div>
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You can change who sees your posts. I don't know why they call it "future posts" when they are posts that are immediately viewable by the public, right? Anyway, you can set this to friends only if you want. I suggest going thru this section line by line and carefully reading each question and changing the setting, if you choose.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigipm_5wUkOkbJGGd-wfKXscLKBcyxK7EGuVoFkhNo-dm7bidnfOLXQZxst40KyoPZeeNsD3qVtdvW8ZnQYVsOLy2matjvYKwWvoc0Bb-w3lsh9wsluUFHA_RMja8wmP6EXcrhyphenhyphen7smniA/s1600/Timeline+tagging.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigipm_5wUkOkbJGGd-wfKXscLKBcyxK7EGuVoFkhNo-dm7bidnfOLXQZxst40KyoPZeeNsD3qVtdvW8ZnQYVsOLy2matjvYKwWvoc0Bb-w3lsh9wsluUFHA_RMja8wmP6EXcrhyphenhyphen7smniA/s1600/Timeline+tagging.JPG" width="640" /></a></div>
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Under Timeline and Tagging, you can change who adds pictures or posts to your timeline. If you are at a party and someone tags you in a photo beer bonging some Samuel Adams, you might not want that on your timeline for Aunt Myrtle to see. This setting allows you to review anything you are tagged in before it is put on your wall. You will either click Enabled or Disabled to change the setting to your liking.</div>
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<span style="font-size: large;">3</span>. Go to the About page.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQdaGW4A3xSFvo17pJlBV_r6FM_XpIcbEvvow7wgBW_1hFWQ1R4GDey6X9w0z0ysFbnab8HrGC7bWNX01CctV-_ZYrBlrFsrX2IiPevJT-vOdEdFqLU46FLTQyVSRS00EQobdRzcY7N0/s1600/About+hover+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQdaGW4A3xSFvo17pJlBV_r6FM_XpIcbEvvow7wgBW_1hFWQ1R4GDey6X9w0z0ysFbnab8HrGC7bWNX01CctV-_ZYrBlrFsrX2IiPevJT-vOdEdFqLU46FLTQyVSRS00EQobdRzcY7N0/s1600/About+hover+edit.jpg" width="640" /></a></div>
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Here is where you would enter (or not) information about yourself such as Work and Education or Details About You. See where the circle is in the photo above? If you hover your cursor there in each line (Work, Professional Skills, etc) a little icon will pop up that you can click on to edit it. <i>Note: This icon will only pop up if you have entered information in the section.</i> Once you click the edit button, you can edit the privacy settings.<br />
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Click the globe icon and it shows a drop down menu for deciding who gets to see that particular information about you. You can choose between Public, Friends, Only Me, and Custom. <i>Note: You must do this with each and every line item.</i></div>
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<span style="font-size: large;">4</span>. Still under the About tab, scroll down to see each block (I don't know the proper FB term for them) for your Friends, Movies, Books, Sports, etc. that you like. You'll have to go thru and change the privacy setting on each one of these too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2a0nAzleH-Fpv47GxO59T9cW8OEPdNBcC7cyPUQX1T1VHol3zjRU8_oy4e8irmzuqLKTxoYSayoor55Yj39zXhPQY_72onW79mGeTt_rGPzCWS6hmOf1fG1cVU4MqGz8zgIQBC4bN4l4/s1600/Sports+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2a0nAzleH-Fpv47GxO59T9cW8OEPdNBcC7cyPUQX1T1VHol3zjRU8_oy4e8irmzuqLKTxoYSayoor55Yj39zXhPQY_72onW79mGeTt_rGPzCWS6hmOf1fG1cVU4MqGz8zgIQBC4bN4l4/s1600/Sports+edit.JPG" width="640" /></a></div>
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Click the pencil in the upper right corner, click Edit Privacy, and choose again from who can see your likes/dislikes.</div>
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<span style="font-size: large;">5</span>. Decide what photos you are comfortable with the public seeing. This part of FB sucks ass, I'll be honest. It took me a minute to figure this part out, and I think it's a poor design. I'll explain below. Anyway, here's what you need to know. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44MSvgN_KVkV9I1GVnKJsPcE-c5utvbRcGaeqwzbJmqPK6HRETZJiMYx_8JnUF1tkcZJYwVRJ7_rip4L6dcHydagSacJrzTVXKrRNltFR2KjDRLtmHgQVKFn-POugloPFJKjZBSHSJ-8/s1600/Cover-Profile+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44MSvgN_KVkV9I1GVnKJsPcE-c5utvbRcGaeqwzbJmqPK6HRETZJiMYx_8JnUF1tkcZJYwVRJ7_rip4L6dcHydagSacJrzTVXKrRNltFR2KjDRLtmHgQVKFn-POugloPFJKjZBSHSJ-8/s1600/Cover-Profile+edit.jpg" width="640" /></a></div>
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Your <b>cover photo</b> is the large banner-sized pic. <i>The one you currently have on your page is always viewable by everyone.</i> You can change the privacy settings of prior cover photos, though. </div>
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Click the cover photo itself. Hover to the middle right until the white arrow thing appears. This allows you to scroll thru all the previous cover photos you've had. <i>For each one, you'll have to click on the globe icon, and choose Public, Friends, or More Options from the drop down box.</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3AV_V3xLsKD50vwwbjwdajEALhzgCHZbl_fvkDSGusQySUlaEUgPPO5i_PXZxKhaTjkcK7h5CBSTDNu6aRS5GugLMyPpPsX_zI2eZsx2Ct_WpBqjxy6m6ONHWB33rPJVKu33C1osaAY/s1600/Cover+globe+pulldown+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3AV_V3xLsKD50vwwbjwdajEALhzgCHZbl_fvkDSGusQySUlaEUgPPO5i_PXZxKhaTjkcK7h5CBSTDNu6aRS5GugLMyPpPsX_zI2eZsx2Ct_WpBqjxy6m6ONHWB33rPJVKu33C1osaAY/s1600/Cover+globe+pulldown+edit.jpg" width="640" /></a></div>
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Your <b>profile photo</b> is the small thumbnail photo in the lower left on your page. This is the small pic that identifies your profile at all times on Facebook® and any games or apps you sign into using FB. <i>All profile photos you've ever had are always viewable by everyone, always. </i>You cannot move them into a different album to hide them from public view. If you want to remove them from being a "profile photo" you have to delete them. (This is what I think is a poor concept - it would be easier to move them into a separate album)</div>
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A note to parents: I suggest having kids only use "generic" non-identifying photos such as animals, quotes, a beach scene, or sports teams logos as cover photos and profile pics.</div>
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<b>Mobile upload photos or albums</b> are able to be secured from public view. Photos that are only posted to your timeline (and not used as a cover photo or profile picture) are not viewable by the public, as long as you have your privacy settings set to Friends only (see Step 2 above).</div>
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<span style="font-size: large;">6</span>. Go back to step 1 and View As Public again and double check that everything is the way you want it. </div>
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If you have anything to add to this post, please, please, please comment and let me know. I would love to add to this list to make it even more complete.</div>
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com1tag:blogger.com,1999:blog-3832324428924526554.post-46496247501934384162014-07-06T13:48:00.001-04:002017-11-21T08:49:05.167-05:00Cheese Straws<div class="separator" style="clear: both; text-align: center;">
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Cheese Straws are a very light, tasty, airy, crispy snack that are super easy to throw together. There is, of course, the make-the-dough-from-scratch kind of cheese straws, but I personally don't have time for that right now. The versions below are a corner-cutting way to the nirvana of cheese straws without much hassle. (And minimal dishes to wash after). I've included recipes for two kinds: Cheddar Straws and Italian Straws. <br />
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I want to take this opportunity to apologize for my, um, hiatus from blogging as of late. I won't bore you with too many details, but life's been hella busy since the first of the year. Some things are great and some things, not so much. First and foremost, and most importantly, my sweet, darling 19-month old niece was diagnosed with a life-threatening disease called <a href="http://en.wikipedia.org/wiki/Aplastic_anemia" target="_blank">Aplastic Anemia</a>, which has resulted in multiple transfusions, and incredibly large amount of medicines and drugs and poisons, and a bone marrow transplant. Luckily my nephew was a match so he's our hero right now. I never realized how important a bone marrow transplant could be to save the life of a child until this happened to our family. I immediately registered for the <a href="http://bethematch.org/" target="_blank">Bone Marrow Registry</a>, and I wish you would too. Seriously. It's good karma. <br />
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Our son will be starting college next year (prepare to see me in a straight jacket in a padded room when that happens) so all my spare time at home has been doing research and making phone calls. I don't know how anyone does this while working full time. Holy shit. Thus, I've been working more in order continue to fund the college account, which has, unfortunately, much less than the average cost of one day at any damn school he's interested in. You need books? Sorry 'bout cha. Need a place to live? Your car is pretty cozy. Tuition? Mom's gonna start hooking.<br />
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Sadly, our 19-month old dog Vera died suddenly. She literally collapsed and died instantly in front of my daughter, husband, and me. It has taken a toll on the overall happiness level in our family because puppies don't just die, do they? The kids are having a really hard time, but our friends and family have been super supportive and kind during this. <br />
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A few weeks ago, I was asked to be a judge at the <a href="http://www.beercheesefestival.com/" target="_blank">Winchester Beer Cheese Festival</a>. That was a blast! They had games for the kids, loads of food trucks, and lots and lots of beer cheese. I was a judge in the commercial beer cheese competition, and there are some damn good beer cheeses out there. My personal favorite was Steve's Ready to Dip, followed closely by <a href="http://ashbysbeercheese.com/" target="_blank">Ashby's</a>. Both were outstanding. Two perks to being a judge? I got to sit in the mayor's chair while judging and I consumed an ice-cold Ale-8 after judging. <br />
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Enough about me. How 'bout a snack?<br />
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<span style="font-size: large;">Cheese Straws</span><br />
Makes 32<br />
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1 pkg. puff pastry (both sheets)<br />
1 egg<br />
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<u>Cheddar Straws:</u><br />
Chili powder<br />
Cheddar cheese - shredded, about 1 cup<br />
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<u>Italian Straws:</u><br />
Garlic powder<br />
Italian seasoning<br />
Mozzarella cheese - shredded, about 3/4 cup<br />
Parmesan cheese - shredded, about 1/4 cup<br />
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Thaw puff pastry on the counter for about an hour or overnight in the fridge. Preheat oven to 375°. Line two sheet pans with parchment paper.<br />
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In a small bowl, beat egg with 1 tablespoon water.<br />
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On a lightly floured surface, roll one sheet of puff pastry into a 10x12 rectangle. Brush with egg wash. Sprinkle seasoning over egg washed surface. Sprinkle cheese. Using rolling pin, gently press cheese into dough. <br />
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Using a pizza wheel, cut dough into 16 - 12" strips. Twist and place 8 on each sheet pan, gently pressing ends onto sheet pan to prevent uncurling.<br />
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Bake for about 18 minutes. Cool on sheet pan. Repeat with second batch.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com3tag:blogger.com,1999:blog-3832324428924526554.post-36629471260411368612014-02-06T06:20:00.000-05:002017-11-21T08:37:42.027-05:00Greek Rice Salad<div class="separator" style="clear: both; text-align: center;">
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I realize it's been a month (more!) since I've posted and I feel like a right loser. However, Christmas, sickness, work, and the multiple snow days have hindered my ability to cook, take photos, edit photos, and post any recipes. It's a long and involved process, you see. This recipe for Greek Rice Salad is one of my favorites. It's refreshing and easy as hell to make. And it stores well so you can eat it all week long. It is vegetarian but not vegan, although it can be adapted easily.<br />
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I have also started a new "diet," which has me cooking things a little differently than I'm used to (I will expand in another post). I've started eating a completely plant-based diet with no added oils or artificial ingredients. Basically, I'm eating no animal product at all like a vegan. But I'm taking it one step further and not cooking with oil or butter, not eating anything processed or prepared other than canned tomatoes and beans, and using only natural sweeteners such as maple syrup and dates. It's the <a href="http://www.forksoverknives.com/" target="_blank">Forks Over Knives</a> way. <br />
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Why am I doing this? First and foremost, I need to lose weight. And I don't want to starve. This way of eating allows you to eat until full (which I'm still learning how to do) and not count calories. Secondly, I do believe it's a very healthy way to eat. Lastly, and perhaps most importantly, animals are treated horribly and the less I contribute to that the better. <br />
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That being said, I miss my cheese. So I can't say I'll do this forever. But for right now, it's working for me. <br />
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<span style="font-size: large;">Greek Rice Salad</span><br />
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1-1/2 c. instant brown rice<br />
1 cucumber, peeled, seeded, and chopped<br />
1 small red onion, chopped<br />
8 oz. feta, crumbled<br />
10.5 oz. cherry tomatoes, halved<br />
7 oz. jar Kalamata olives, pitted and rough chopped<br />
1/3 c. olive oil<br />
1/3 c. red wine vinegar<br />
1 T. oregano<br />
1 garlic clove, minced<br />
salt & pepper<br />
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Cook brown rice according to package directions. Cool.<br />
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Toss cooked rice, cucumber, and next 4 ingredients in a large bowl. <br />
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In a 2-cup measuring cup, whisk the oil, vinegar, oregano, and garlic. Season with salt & pepper. Pour over rice mixture and toss. Season to taste. Serve at room temperature or cold.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com1tag:blogger.com,1999:blog-3832324428924526554.post-5071557320460422982013-12-20T06:19:00.001-05:002017-11-21T08:38:07.118-05:00Triple Almond Biscotti<div class="separator" style="clear: both; text-align: center;">
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'Tis the season, everyone! This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest. This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.<br />
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Don't be afraid of the fancy-pants Italian name (which means "twice baked"). And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy <a href="http://forksknivesandspades.blogspot.com/2011/03/smoky-macaroni-cheese.html" target="_blank">homemade</a> goodness.<br />
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This recipe uses three forms of almond to power-hit these biscotti with loads of flavor. There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds. I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.<br />
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<span style="font-size: large;">Triple Almond Biscotti</span></div>
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2 c. flour</div>
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1 c. sugar</div>
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1 t. baking powder</div>
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1/8 t. salt</div>
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3 eggs</div>
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2 T. Amaretto</div>
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1 t. almond extract</div>
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1 t. vanilla extract</div>
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1 c. toasted chopped almonds (optional)</div>
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6 oz. vanilla almond bark or white chocolate</div>
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1/4 t. nutmeg</div>
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Pre-heat oven to 300°. Line a sheet pan with parchment paper. </div>
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In a bowl, combine first four ingredients with a whisk. </div>
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In a separate bowl, whisk eggs, Amaretto, and extracts. Add the dry ingredients and mix until combined. Fold in almonds. The dough will be a bit sticky at this point but it'll all work out in the end. </div>
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Turn out onto parchment paper and shape into two logs about 10 x 3 inches. You may need to flour your hands to prevent the dough from sticking as you shape it.</div>
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Bake for 20-30 minutes or until firm and lightly golden brown. Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices. </div>
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Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time. Let cool completely. </div>
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In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted. Using a spoon, drizzle melted candy over biscotti. Allow to set.</div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com3tag:blogger.com,1999:blog-3832324428924526554.post-57494895652818496652013-11-23T08:44:00.000-05:002017-11-21T08:38:16.835-05:00Roasted Red Pepper & Swiss Dip<div class="separator" style="clear: both; text-align: center;">
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As a blogger, I am supposed to follow these asinine guidelines on how to promote my blog. {In 1950's announcer voice} "You too can be a popular blogger if you just follow these simple rules..." It's really overwhelming and annoying and self-absorbed bullshit, in my opinion. I am going to eat some Roasted Red Pepper & Swiss Dip while I contemplate it. (See, I followed one of the rules - "make sure you put the name of your recipe in the first paragraph so search engines ping it).<br />
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For example, I'm supposed to comment on a bunch of blogs in order to get my name out there. Forget it. Ain't nobody got time for dat! As much as I love reading my favorite blogs, I just don't usually have anything to say because they usually cover just about everything.<br />
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As far as my Facebook page goes, I refuse to inundate everyone's news feed with blog promos when all anyone really wants to see on Facebook is someone else's failures. Am I right?<br />
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I realize I'm going to offend some people with this next opinion. I apologize in advance. I can't bloody stand link-ups. I understand why people do it, for sure. I know it's a good way to "get your name out there." I am just absolutely annoyed to death by link-ups of any kind, and ignore any link that comes from a link-up. Those kinds of things feel so self-serving (I know, that's the point!) but I just can't bring myself to participate.<br />
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Don't get me wrong - I judge not. I respect all bloggers' decisions regarding promoting their blogs. And truth be told, their blogs are probably waaaaaaay more known than this little thing. In the end, I guess they really are smarter and better!<br />
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Yes, I sound like a bitter, grumpy old lady. I'll just grab my tea cup, set it on my doily, and have a little bit of this rich and decadent Roasted Red Pepper & Swiss Dip while I watch Golden Girls.<br />
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<span style="font-size: large;">Roasted Red Pepper & Swiss Dip</span><br />
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12 oz. (3 cups) Swiss cheese, shredded<br />
1/2 c. mayonnaise<br />
1 bunch scallions, sliced<br />
1 T. Dijon mustard<br />
8 oz. cream cheese, softened<br />
12 oz. jar roasted red peppers, drained and chopped<br />
chives for garnish (optional)<br />
Crackers, sliced bread, toast points for serving<br />
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Pre-heat oven to 400º. <br />
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Mix 2 cups Swiss cheese and next 5 ingredients in a large bowl. Place in baking dish (fits in 8x8 inch dish or smaller). Top with remaining cheese. Bake 15-20 minutes or until bubbly.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com6tag:blogger.com,1999:blog-3832324428924526554.post-31108592607059118772013-11-05T16:11:00.000-05:002017-11-21T08:38:28.639-05:00Cheesy Skillet Bread<div class="separator" style="clear: both; text-align: center;">
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This Cheesy Skillet Bread is a sort of combination of stuffing and cheesy bread pudding. It's crunchy on the top and bottom (the best parts!) and the middle is cheesy and gooey and custard-y like bread pudding. It's a great snack to munch during a football game.<br />
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<span style="font-size: large;">Cheesy Skillet Bread</span><br />
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1 lb. baguette, cubed to 1/2 " pieces<br />
2-2/3 c. chicken or vegetable broth<br />
2 eggs<br />
5 T. butter, divided<br />
8 scallions, sliced<br />
4 cloves garlic, minced<br />
8 oz. Monterey Jack cheese, shredded<br />
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Pre-heat oven to 450° and set oven rack to upper-middle.<br />
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Place bread cubes on sheet pan and bake until light golden brown, 12-15 minutes. Set aside to cool.<br />
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Whisk broth and eggs in a large bowl. Add bread cubes and gently fold in until mixed well. Set aside and fold over occasionally. <br />
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Meanwhile, melt 2 tablespoons butter in 12-inch non-stick oven-safe skillet over medium-high heat. Add scallions and cook 5 minutes. Season to taste. Add garlic and cook 30 seconds. Stir green onion mixture into bread mixture. Mix in shredded cheese.<br />
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Melt remaining 3 tablespoons butter in same skillet over low heat. Add bread mixture to skillet, pressing down with a spatula. Cook until bottom of bread is lightly browned. Transfer skillet to oven and bake until center is hot and the top is golden and crunchy, 20-30 minutes. Rotate skillet half-way thru baking. Cool 10 minutes and serve.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com2tag:blogger.com,1999:blog-3832324428924526554.post-58062912465905818562013-10-19T09:00:00.000-04:002017-11-21T08:38:39.964-05:00Autumn Applesauce & Apple Butter<div class="separator" style="clear: both; text-align: center;">
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We try to go apple-picking every year. I picture a chilly crispness to the air, bundled in a cozy sweater, the scent of a crackling fire wafting around us, warm apple cider spiked with bourbon, and we five laughing and teasing as we pluck ripe red apples from the trees, discussing the various ways we'll use these delicious apples. We will make apple pie, apple muffins, <a href="http://forksknivesandspades.blogspot.com/2013/05/apple-spice-hand-pies.html" target="_blank">Apple Spice Hand Pies with Cinnamon Cream</a>, applesauce, apple butter, apple cider, apple beer, and a lovely apple and parsnip mash.<br />
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Here's what really happens... I insist we go apple picking even though 2 of the 5 of us (who shall remain nameless but both are male) don't want to go at all due to 1) having to spend time with the family (our son) and 2) there's sure to be many bees around and <a href="http://forksknivesandspades.blogspot.com/2011/06/honey-ice-cream.html" target="_blank">someone</a> is terrified of bees (husband). We all pile in the SUV and head out to the orchard. <br />
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Just as we arrive, it starts to sprinkle. Fantastic. And it went from 80° and sunny to chilly and damp. Then one of our daughters decided to pick that day and that time to declare her hatred for her sister simply because we only had one apple picking stick and had to share. I mean, seriously. Sharing blows.<br />
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She was grumpy and whiny and difficult while the rest of us were trying to make the best of it. It did stop spitting rain on us. The temperature increased to a comfortable 75°. Our son took over the camera and was enjoying himself, at least as much as a 16 year old man-boy with his family can.<br />
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The lady who owns and runs the orchard goes on the honor system if she's not there. She leaves a bucket out on an old patio table near the orchard entrance and trusts you to pay for what you take. She leaves plastic bags and apple pickers to use at your leisure. And she almost always has some cookies sitting out for anyone to have a snack after apple-picking.<br />
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She wasn't there when we first arrived, so we went on our merry way picking apples. Later she came out to greet us and see if we needed any help finding the good ones. Her enormous orange tabby was faithfully following behind her. When I mentioned that our youngest kid had her grumpy pants on, she told her that the best way to get rid of the grumpies is to jump up and down as hard as you can. So Ms. Grumpy jumped up and down, giggling. <br />
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This kind lady told me a story of her childhood. When she was a little girl, she used to love to go to a neighbor "grandma's" property. She had an apple orchard and always had cookies for her to munch on. She loved picking the apples and feeding them to the horses so much that when she got older, she bought an orchard and horses and became that "grandma." And she makes sure to always have cookies on hand for the little ones.<br />
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Adjust the quantities of sugar and spices to suit your tastes. Put the sauce and butter into mason jars and freeze for later use. The applesauce is particularly delicious while still warm, on it's own or spooned over vanilla bean ice cream.<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Applesauce</span><br />
20 servings<br />
<br />
20 apples, cored and chunked<br />
2 c. water or apple juice<br />
4 T. cinnamon<br />
2 c. brown sugar<br />
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Mix all ingredients in a dutch oven or slow-cooker. Cook over medium-low heat in dutch oven until the apples are softened, 3-6 hours. In slow-cooker, cook on low for 6 hours or so. Puree to desired consistency using a blender or immersion blender. For a chunkier applesauce, puree half and mix together.<br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Apple Butter</span><br />
20 servings<br />
<br />
20 apples, cored and chunked<br />
2-1/2 c. brown sugar<br />
1 T. cinnamon<br />
1 t. nutmeg<br />
1/4 t. ground cloves<br />
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Mix all ingredients in a dutch oven or slow-cooker. Cook over medium-low heat in dutch oven until the apples are softened and the mixture is a dark brown. In a slow-cooker, cook on low for 9-11 hours or until dark brown. Puree in food processor, blender, or using immersion blender.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-3832324428924526554.post-13891763193406366582013-10-01T07:00:00.000-04:002017-11-21T08:38:51.696-05:00Vegetarian Pulled Pork<div class="separator" style="clear: both; text-align: center;">
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You're probably asking: <i>how the hell do you make a vegetarian pulled pork sandwich? Especially one that looks nearly identical to real pulled pork! </i> The answer is Jackfruit. <i>What the hell is Jackfruit?</i> It is the fruit of a tree native to South and Southeast Asia, but it's also grown in India, Africa, and the Caribbean. Jackfruit can be eaten raw when ripe, and the flavor is a sweet mixture of pineapple, bananas, and apples. When it's unripe, it needs to be cooked. Which brings us to the pulled "pork."<br />
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My husband, also a vegetarian, and his band played a wedding reception for a vegan bride. The food service consisted of pulled pork and vegetarian pulled pork. He took one look at the vegetarian one and moved on, convinced someone was playing a joke. Later, he learned from the bride that it was in fact vegan, so he dove head-first into the BBQ Jackfruit. This is how I learned about my new bestie, Mr. Jackfruit.<br />
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I have since done a lot of research on this very bizarre fruit, including buying one from the Indian market we frequent. Unfortunately it rotted within a few days so I didn't get a chance to cook with it. So I made a trip to the Asian market and purchased an obscene amount of canned Jackfruit and avoided the fresh ones. By the way, when fresh, they look like gigantic avocados with spikes all over. They truly are fugly as hell, and I'd be scared if I didn't know what they were.<br />
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<tr><td class="tr-caption" style="text-align: center;">I apologize for the terrible photo quality. I had only my phone with me and I was getting dirty looks from the workers in the Asian market. And forgive my thumb in the lower left. I'm an idiot.</td></tr>
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And apparently there are quite a few vegetarians and vegans who can't eat Jackfruit, simply because it looks so damn much like pulled pork or chicken that it grosses them out too much. I admit, I had a bit of the same reaction, but being the selfless human that I am, I took one for the team and plowed through. <br />
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This recipe is really 3 recipes in one. There's the dry rub, BBQ sauce, and pulled "pork" sandwiches. Feel free to substitute or eliminate the dry rub marinade time if you want. You can sub your favorite bottled BBQ sauce as well. <br />
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The dry rub and sauce is a bit spicy. If you don't like it as hot, reduce the amount of chili powder. If you like it sweeter, add more brown sugar. The recipe below is our favorite, but adjust to your family's tastes. <br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Vegetarian Pulled "Pork"</span></b><br />
This recipe makes 8 healthy sized pulled "pork" sandwiches. You will have about 1/4 cup of dry rub left over for another use as well as 1 cup of sauce for serving with the sandwiches if someone likes them extra wet.<br />
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<b>Dry Rub</b> (makes about 1-1/4 c)<br />
4 T. kosher salt<br />
2 T. hot Mexican chili powder<br />
2 T. onion powder<br />
2 T. garlic powder<br />
2 T. cumin<br />
2 T. brown sugar<br />
2 T. smoked paprika<br />
1 T. celery salt<br />
1 t. cayenne<br />
1 t. black pepper<br />
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<b>BBQ Sauce</b><br />
1 T. vegetable oil<br />
1/2 onion, diced<br />
2 cloves garlic, minced<br />
1/2 c. dry rub<br />
2 c. ketchup<br />
1/2 c. apple cider vinegar<br />
1/4 c. molasses<br />
1/2 t. liquid smoke<br />
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<b>Jackfruit Pulled "Pork"</b><br />
3 cans Jackfruit in brine or water, drained and rinsed<br />
1/4 c. dry rub<br />
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Make the dry rub by combining all ingredients in a bowl. <br />
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In your slow cooker insert, toss together 1/4 c. dry rub and the rinsed and drained Jackfruit. Set aside while you make the sauce. <br />
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To make the BBQ Sauce, heat the oil in a medium saucepan. Add the onion and saute 5-10 minutes or until softened and beginning to brown. Add the garlic and cook an additional 30 seconds. Mix in the dry rub and cook 30 seconds, stirring. Add in the remaining ingredients and simmer gently for 30 minutes (if you have time).<br />
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Set aside 1 cup or so of the sauce for serving, if desired. Pour the remaining sauce into the slow cooker insert with the Jackfruit. Add about 1/2 can of water and stir together. Set slow cooker to low and cook for 4-6 hours, stirring occasionally. <br />
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Serve piled on hamburger buns or in tacos.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com13tag:blogger.com,1999:blog-3832324428924526554.post-79873359663258148912013-09-17T12:23:00.000-04:002017-11-21T08:39:00.430-05:00Double Chocolate Fudge Brownies<div class="separator" style="clear: both; text-align: center;">
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Please don't be alarmed by the first ingredient. I know, I was a bit nervous too. Forget the beans because you can't even taste them. Let's concentrate on how these Double Chocolate Fudge Brownies are chocolaty and fudgey. Without the eggs to make them rise high like a cake (or Kate Moss), they remain dense and... well... fudge-like. There's not a lot of flour to mute the chocolate taste. And even with minimal sugar, the ripe banana contributes some natural sweetness along with the chocolate. The molasses or coffee really adds depth to these rich, gooey, bites.<br />
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This recipe requires no mixer, no special equipment (other than a food processor or blender), and it doesn't create a million dirty dishes. It actually comes together quite quickly so it's an easy dessert to throw together in the morning or after lunch for an after-dinner treat.<br />
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So what the hell is the difference between vegan and vegetarian, anyway? In it's most basic definition, vegetarians do not eat animal flesh at all and vegans don't eat anything that at one point came from an animal. A vegetarian would eat a black bean burger with cheese and a side of mac 'n cheese with vanilla pudding for dessert. Damn, that actually sounds pretty good... Ok, so a vegan would not eat any of that since the pudding, and the cheese on the burger and in the pasta contains dairy.<br />
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There are varying degrees of strictness to the food choices one makes too. Some vegetarians and vegans eat fish. Some vegans will not eat honey, drink certain wines and beers (made using isinglass from the swim bladders of fish), eat crackers or bread made with milk ingredients, or even Worcestershire sauce (made from anchovies).<br />
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Whether or not you eat flesh with a face, these brownies are truly bad ass. You'll love them. Really. <br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Double Chocolate Fudge Brownies (vegan or not)</span><br />
Makes 16 small brownies<br />
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1 c. canned black beans (about 2/3 of a can), rinsed and drained<br />
1/2 c. sugar<br />
3 T. canola oil<br />
4 T. unsweetened cocoa powder<br />
1 ripe banana<br />
2 T. molasses or instant coffee (depending on your tastes)<br />
2 t. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
1/2 c. flour<br />
2 t. baking powder<br />
pinch salt<br />
1 c. milk chocolate or vegan chocolate chips, divided<br />
1/2 c. chopped nuts (optional)<br />
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Pre-heat oven to 350°. Grease 8-inch square pan.<br />
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In a food processor, puree the beans, sugar, and oil. Add the cocoa powder, banana, molasses or coffee, and vanilla and puree until smooth, about 1 minute. Pour into large bowl.<br />
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Whisk the flour, baking powder, and salt in a bowl. Add to the bean mixture and gently stir until just combined without over-mixing. Fold in 3/4 c. chocolate chips. Pour batter into the prepared pan. Sprinkle remaining 1/4 c. chocolate chips over the top.<br />
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Bake for 20-30 minutes, until toothpick comes out clean. Cool in pan on wire rack then refrigerate.<br />
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<i><span style="font-size: x-small;">Adapted from Vegan on the Cheap Chocolate Surprise Brownies</span></i></div>
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com4tag:blogger.com,1999:blog-3832324428924526554.post-47298646378728358102013-09-05T10:52:00.000-04:002019-09-21T23:26:12.934-04:00Strawberry Pretzel Salad<div class="separator" style="clear: both; text-align: center;">
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If you were a classy lady living in the 1950's, chances are you were well acquainted with the Jell-o salad. This was a very popular way to get one's vegetables. Yes, vegetables were thrown into a Jell-o mold, turned out onto a platter and served as a salad. Nowadays, we are much more sophisticated with our Jell-o. We add fruit and salty snacks to make Strawberry Pretzel Salad.<br />
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My grandma was born in 1924, and was a stay-at-home mom during the 50's. And right up until her death several years ago, she would make a Jell-o salad to go with dinner. It was usually lime Jell-o with carrots shavings and raisins, and (I'm so sorry, Grandma, if you can hear me from the Other Side!) it was awful. We would all secretly cringe and cower when the jiggling mass of green was presented. Anyone remember Aunt Bethany's Jell-o mold with the cat food in <i>National Lampoon's Christmas Vacation</i>?? <br />
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In case you're scared as hell right now, let me assure you that this Jell-o "salad" is amazing. (Although I have no idea why it's called a salad; it's a damn dessert.) It's actually pretty popular Mid-Western picnic fare. But most people make it with strawberry Jell-o (dyes and chemicals and artificial flavoring) and Cool-Whip (oils). Again we go back to the nasty Jell-o salad days. Let's make this real, people. Strawberries (real), whipped cream cheese (real), and a pretzel crust (real) combine together to make a sweet, creamy, salty, crunchy dessert that is out-of-this-world summertime good.<br />
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And a word of warning ~ gelatin is not vegetarian. If you don't know what it is, I won't disgust you with the details (which are definitely vomit-inducing), but suffice it to say that if you're vegan, you won't be doing traditional Jell-o shots.<br />
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<span style="font-size: large;">Strawberry Pretzel Salad</span><br />
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6-1/2 oz. pretzel sticks (not rods)<br />
2-1/4 c. sugar, divided<br />
12 T. butter, melted<br />
8 oz. cream cheese<br />
1 c. heavy cream<br />
3 lbs. frozen strawberries, thawed<br />
1/4 t. salt<br />
4-1/4 t. unflavored gelatin (2 packets, I think)<br />
1/2 c. cold water<br />
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Pre-heat oven to 400°. Spray 9x13 pan with cooking spray.<br />
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Pulse pretzels and 1/4 cup sugar in food processor until coarsely ground. Add butter and pulse until combined. Pour into pan and pat down well. Bake 10 minutes, rotating half-way thru. Let cool 20 minutes.<br />
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In bowl of electric mixer and using whisk attachment, beat cream cheese and 1/2 cup sugar until fluffy. While running on med-high, add cream in steady stream. Beat until soft peaks form. Spread over pretzels and refrigerate 30 minutes.<br />
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In food processor (no need to clean), puree 2 lbs. of strawberries 30 seconds. Strain thru fine mesh strainer, pressing on solids, over medium saucepan. Add 1-1/2 cups sugar and salt to saucepan and cook over medium heat for 5 minutes, until sugar is dissolved. Set aside.<br />
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Pour cold water into large bowl. Sprinkle gelatin over and let sit 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into mixture. Refrigerate until mixture starts to cling to sides of bowl. Pour over whipped cream cheese and refrigerate 4 or more hours until set up. <br />
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<span style="font-size: x-small;"><i>Adapted from Cooks Country Aug/Sept 2013</i></span></div>
<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com10tag:blogger.com,1999:blog-3832324428924526554.post-54955398208081734972013-08-29T13:53:00.000-04:002017-11-21T08:39:22.661-05:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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You may have already blown thru your abundance of zucchini this summer. I know my personal supply is done, but the farm stand down the street still has zucchini. And I'm sure everyone has their favorite zucchini bread recipe. Here's mine!<br />
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I started with a two beautiful green and yellow zucchini, equaling about a pound. That's why the flecks of yummy zucchini goodness in the photos are yellow. Plus it gives it a homey autumn-y feel.<br />
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<span style="font-size: large;">Zucchini Bread</span><br />
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1 lb. zucchini<br />
2 c. flour<br />
1 t. baking soda<br />
1 t. baking powder<br />
1-1/2 t. cinnamon<br />
1 t. nutmeg<br />
1/4 t. allspice<br />
1/2 t. salt<br />
1-1/2 c. sugar<br />
1/4 c. plain yogurt<br />
2 eggs<br />
1 T. lemon juice<br />
6 T. melted, cooled butter<br />
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Pre-heat oven to 375°. Spray 9x5 inch loaf pan.<br />
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Shred zucchini on large holes on box grater. Squeeze as dry as you can.<br />
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Whisk flour, baking soda, baking powder, spices, and salt in a large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in a separate bowl. Add wet ingredients and zucchini to dry ingredients and fold gently to combine.<br />
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Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out with a few crumbs. Cool on wire rack for 10 minutes, then remove from pan and continue to cool. <br />
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<span style="font-size: x-small;"><i>Adapted from Cooks Country</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-3832324428924526554.post-1432641608226971642013-08-15T14:14:00.000-04:002017-11-21T08:39:31.813-05:00Tomatoes 101<div class="separator" style="clear: both; text-align: center;">
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Tomatoes are the pure gold of the summer harvests. They are sweet, juicy, flavorful, and abundant. There's nothing like picking tomatoes straight off the vine on a July afternoon and tearing into it like an apple, juice running down your chin and arm. <br />
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I've learned a few things about tomatoes that I want to share. There have been many times I wish I'd had a tomato guide. And can I tell you how many times I've seen someone pull a tomato out of their (gasp!!) fridge? Oh, and how I've longed to scold them like a tantrum-throwing toddler for flat out ruining that tomato! Yeah, I can be a bitch like that. In lieu of that, I've complied some of my favorite tips and tricks, as well as links to several bad-ass recipes with tomatoes as the starring ingredient.<br />
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<span style="background-color: white;"><span style="font-size: large;"><b>Tomatoes ~ Everything You Wanted to Know </b></span></span><br />
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<span style="background-color: white;"><b>Storage: </b></span><br />
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<ul>
<li><span style="background-color: white;">Whatever you do, no matter what, NEVER store tomatoes in the refrigerator. The cold temperature breaks down the cell walls, making the flesh mealy and gritty and tasteless. Ahhhhhh, I can tell by your reaction you know exactly what I'm talking about. That nasty, flavorless, sand-textured tomato came out of your fridge. </span></li>
<li>Keep tomatoes on your counter, stem-side down until ready to use. Sealing off the "opening" prevents oxygen from getting in and spoiling.</li>
</ul>
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<b>Buying:</b></div>
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<ul>
<li>A good tomato will be firm enough to resist pressure, but not so firm it's hard as a rock. It will have no blemishes or bruises, and no soft spots. A juicy tomato will feel heavy for it's size.</li>
<li>If you can't grow your own or purchase from a farmer's market, good luck finding a good tomato. The supermarket ones are generally total shit. They are usually picked green and unripe, transported in cooler cars, and sprayed with ethylene gas to ripen. Holy nastiness. The best bet for a grocery store tomato is the grape or cherry tomatoes. </li>
</ul>
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<b>Flavor:</b></div>
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<ul>
<li>Believe it or not, the most flavor is held in the seeds and jelly of a tomato. Most of us get rid of that stuff because it waters down the other ingredients. But if you can help it, try and save it. You can even reduce it on the stove for a bit to make it less watery.</li>
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<b>Prepping:</b></div>
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<ul>
<li>Peeling: Because tomatoes are so delicate, they are very difficult to peel without blanching. First core the tomato. Then blanch in boiling water for 15 seconds or until you see the skin split. Plunge in ice water, then peel with a paring knife.</li>
<li>Slicing: Slicing tomatoes without a serrated knife can be impossible unless you use a razor sharp knife. Forget squashing the fruit and use a serrated or steak knife.</li>
<li>Salting: If you must remove the liquid from tomatoes for your recipe, you can cut them into wedges, salt them, place on paper towels, and drain for 15 minutes. </li>
</ul>
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<b>Ripening:</b></div>
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<div>
<ul>
<li>If you need your tomatoes to ripen faster than sitting on the counter, you can place them in a paper bag. Tomatoes release ethylene gas as they ripen and the paper bag contains it.</li>
<li>Green tomatoes won't ripen to red. Skip the bullshit and fry those suckers up (<a href="http://forksknivesandspades.blogspot.com/2011/08/fried-green-tomatoes-with-chipotle.html" target="_blank">Fried Green Tomatoes with Chipotle Buttermilk Dip</a>).</li>
</ul>
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<b>Canned Tomatoes:</b></div>
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<ul>
<li>Delicious! I usually steer clear of canned foods (except for beans) but canned tomatoes rock. Use them in any application where they are cooked.</li>
</ul>
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<b>Health:</b></div>
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<ul>
<li>Tomatoes contain lots of healthy vitamins and minerals.</li>
<ul>
<li>Lycopene (anti-cancer)</li>
<li>Folic acid</li>
<li>Vitamins A, C, & E</li>
<li>Beta-carotene (antioxidant)</li>
<li>Phytoene and phytofluene (anti-cancer)</li>
</ul>
<li>Eating tomatoes cuts your risk of many diseases.</li>
<ul>
<li>Ovarian cancer</li>
<li>Digestive issues</li>
<li>Prostate cancer</li>
<li>Asthma and chronic lung disease</li>
<li>Cardiovascular disease</li>
</ul>
</ul>
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<b>Growing:</b></div>
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<ul>
<li>Plant in either the ground or in a large pot.</li>
<li>Bury two-thirds of the plant in the ground, branches included. This will insure that the entire stem that is underground will grow roots, providing a strong root structure for your plant. I wouldn't do it with other plants, though, as they suffocate.</li>
<li>Make sure the spot gets at least 6 hours of sunlight per day.</li>
<li>At the time of planting, put a stake or tomato cage in as well. Doing it while the plant is small prevents damaging the roots of a bigger plant.</li>
<li>Water when the soil is dry. During the hot-as-hell summer, this may be daily. </li>
<li>Feed with organic fertilizer not nasty chemicals, please.</li>
</ul>
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<b><span style="font-size: large;">Recipes:</span></b></div>
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<ul>
<li>Quick Pasta Night ~ Saute halved cherry tomatoes in olive oil with a little garlic and toss with hot pasta, fresh basil, and shaved Parmesan.</li>
<li>Quick Tomato Salad ~ Slice or chunk ripe tomatoes, sprinkle with minced shallot, fleur de sel (or Kosher salt), and olive oil. Serve with crusty bread.</li>
<li>Quick Lunch ~ Warm up crusty bread, such as baguette. Tear off chunks, smear with Brie cheese, and top with a tomato wedge.</li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/tomato-pie.html" target="_blank">Tomato Pie</a></li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/cherry-tomato-salads-caprese-and-tuscan.html" target="_blank">Cherry Tomato Salads ~ Tuscan and Caprese</a> </li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/fried-green-tomatoes-with-chipotle.html" target="_blank">Fried Green Tomatoes</a></li>
<li><a href="http://forksknivesandspades.blogspot.com/2013/03/tabouleh.html" target="_blank">Tabouleh</a> </li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/06/roasted-tomato-and-goat-cheese-crostini.html" target="_blank">Roasted Tomato and Goat Cheese Crostini</a></li>
<li><a href="http://www.thegardenofeating.org/2011/09/tomato-jam.html" target="_blank">Tomato Jam</a> - Garden of Eating</li>
<li><a href="http://www.foodie-girl.com/2013/05/pasta-with-tomato-sauce-my-favorite.html" target="_blank">Pasta with Tomato Sauce</a> - Foodie Girl</li>
<li><a href="http://www.fakefoodfree.com/2012/08/beer-cheese-tomato-soup-recipe.html" target="_blank">Beer Cheese Tomato Soup</a> - Fake Food Free</li>
<li><a href="http://bravetart.com/recipes/RoastedTomatoSauce" target="_blank">Roasted Tomato Sauce</a> - Brave Tart</li>
<li><a href="http://www.simplyrecipes.com/recipes/tomatoes_on_toast/" target="_blank">Tomatoes on Toast</a> - Simply Recipes</li>
<li><a href="http://pappardella.blogspot.com/2011/07/heirloom-tomato-towers-and-streusel.html" target="_blank">Heirloom Tomato Towers</a> - Pappardella</li>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com2tag:blogger.com,1999:blog-3832324428924526554.post-74672747723313464982013-08-10T17:22:00.000-04:002017-11-21T08:39:41.049-05:00Butter Toffee Blondies<div class="separator" style="clear: both; text-align: center;">
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I have a confession to make. I'm not crazy about brownies. I mean, they're good, and I'll always eat them. But they are just so-so. Rarely have I had a really good, gooey, fudgey brownie that was memorable. Now a Blondie? Hell yes! <br />
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What is a Blondie, you ask? Let me tell you.<br />
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Blondies have the texture of a moist, slightly under-baked brownie. The flavor is sort of a brown sugar, butter, and butterscotch-y combination. One could say they have toffee-ish taste. No matter, they are everything that is good about a brownie ~ the moistness, the sweetness, and the richness. <br />
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The tops of these Butter Toffee Blondies will have a lovely crackle-y top. The scent of butter and brown sugar (which is pretty much heroin for me) will make you want to dig in right away, but I suggest waiting until they cool. Unless you simply cannot help yourself. In that case, grab a spade and scoop it up like Heather Mills digging for Paul McCartney's gold. <br />
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<span style="font-size: large;">Butter Toffee Blondies</span><br />
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1-1/2 sticks butter, plus more for buttering pan<br />
1-1/2 c. flour<br />
1 t. baking powder<br />
1/2 t. salt<br />
1 c. light brown sugar<br />
1/2 c. dark brown sugar<br />
2 eggs<br />
1-1/2 t. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">Vanilla extract</a><br />
1 c. white chocolate chips<br />
2 Heath bars, King size (2.8 oz each), chopped (about 2/3 cup)<br />
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Pre-heat oven to 350°. Butter an 8 x 11-1/2 inch baking dish. Line with parchment paper, leaving an overhang on 2 sides. Butter the parchment.<br />
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Whisk the flour, baking powder, and salt in bowl.<br />
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In a saucepan, melt the butter and both sugars. Whisk until combined well. Allow to bubble gently for about 5 minutes, whisking frequently. Pour into a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and toffee chips, and transfer to prepared pan.<br />
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Bake for 25-30 minutes, checking doneness after 20 minutes. It's ready when the top cracks slightly and a skewer inserted into the center comes out with moist pieces clinging to it. Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com5tag:blogger.com,1999:blog-3832324428924526554.post-44783893863411764992013-07-23T15:44:00.000-04:002017-11-21T08:40:06.022-05:00Banana Pancakes with Peanut Butter Syrup<div class="separator" style="clear: both; text-align: center;">
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I had a really strange experience regarding these Banana Pancakes with Peanut Butter Syrup. One night not too long ago, I was drifting off to sleep ~ I was in that trippy stage between sleep and awake where you're super comfortable and feel like your body is made of lead, yet you are somewhat aware of your surroundings. All of a sudden I had an epiphany! <br />
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Instantly, the recipe for these Banana Pancakes popped into my head. (Don't be alarmed ~ it actually happens quite often. Frequently enough, in fact, that I keep a steno pad on my nightstand so I can write down my creative thoughts). Then the ingredients for the Peanut Butter Syrup jumped in my little brain. Ok, so that's not the strange part.<br />
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I fell into a deep sleep. The next morning, I woke up, got out of bed, dragged a comb across my head. (Not really. Just wanted to quote the Beatles). I picked up a magazine on the floor and immediately opened to an article on Jack Johnson, whose favorite food happens to be Banana Pancakes. I'd never even heard of this guy until reading this article. (My dear husband reminds me occasionally how I'm not a big music lover... and that I married a musician.) <br />
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Later that day, the whole damn family was in the vehicle for the 2-1/2 hour drive to visit relatives. We had been on the road about 15 minutes when my husband, the musician, plugged in his phone to play some music. What comes on, but this John Jackson or Jack Jackson or John Johnson or Jack Johnson or whatever his name is. And what song is he singing? "Banana Pancakes." Guess I was meant to make these. <br />
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When you cook these, the bananas get golden brown and caramelized. The pancakes are fluffy and tangy and sweet. And they really are very easy. It's not much more time-consuming than a shitty boxed mix.You can make the sauce ahead as well. If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups milk and letting it sit for 5 minutes. These pancakes are rich, especially with the syrup, so a little will go a long way. <br />
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<span style="font-size: large;">Banana Pancakes with Peanut Butter Syrup</span><br />
Feeds 6<br />
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<u>Pancakes:</u><br />
2 c. (10 oz) flour<br />
2 tbsp. sugar<br />
1/2 tsp. salt<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. cinnamon<br />
2 c. buttermilk<br />
1/4 c. sour cream<br />
2 eggs<br />
3 tbsp. melted butter, slightly cooled<br />
1 tsp. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
5-7 bananas<br />
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<u>Sauce:</u><br />
1/2 c. maple syrup<br />
1/4 c. creamy peanut butter<br />
1 tsp. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
2 tbsp. butter<br />
pinch salt<br />
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Vegetable oil for skillet<br />
Butter for skillet<br />
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Pre-heat oven to 200<span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: bold; line-height: 22px;">°</span>. Stick a sheet pan in the oven. <br />
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For the pancakes, whisk first 6 ingredients. In another bowl mix buttermilk, sour cream, eggs, butter, and vanilla. Gently mix the wet and dry ingredients. Set aside for 10 minutes.<br />
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Meanwhile, make the sauce. Dump all sauce ingredients into a small saucepan and heat over low heat, whisking occasionally.<br />
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As you make the pancakes, slice a banana or two so they don't brown as you wait. Heat non-stick skillet over med-high heat. Add a bit of vegetable oil and a pat of butter. Scoop pancake batter in 1/4-cup measures into skillet. Place banana slices in the batter, gently pressing into batter. Once the top is bubbling and drier, and bottom is golden, carefully flip. Cook till golden brown on bottom.<br />
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Remove from skillet and place on sheet pan and put in oven to keep warm. <br />
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Serve with butter and peanut butter syrup. <br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com6tag:blogger.com,1999:blog-3832324428924526554.post-89465964972881729792013-06-27T07:20:00.000-04:002017-11-21T08:40:15.776-05:00Baba Ghanoush with Cumin Chips<div class="separator" style="clear: both; text-align: center;">
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Last weekend, we went to a 40th birthday party for our good friend. I went shopping (groan...) for a cute shirt to wear to the party, since the women are all gym/fitness/volleyball people (a.k.a. skinny bitches that make me look like I'm 1256 lbs. overweight). I found one that accentuates my boobs (my only asset right now) and minimizes the spare human being I have wrapped around my waist. Feeling about 10% good about myself, I thought, "What the hell... I'll wear heels too!" Remember how I said they are volleyball ladies? That means they stand 6 feet tall barefoot. Assholes.<br />
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I put on these super cute black heels I've only worn once, and that was to a lesbian wedding in which I was the matron of honor, so my feet hurt regardless due to the fact that I was running around like a kid with ADHD who just slammed 6 Redbulls anyway.<br />
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Ready to go. I follow my husband out into the garage, catch my heel on the step, fall, and break my ass.<br />
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I fell straight on my hiney, meanwhile twisting and turning my legs like one of those sticky octopus we used to throw on a window and watch crawl down. It hurt like a bitch. And I have a black bruise the size of a softball on my tush to show for it. Good times...<br />
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Baba Ghanoush is a roasted eggplant dip that even those who "don't like eggplant" (insert whiny voice here) like this dish. It's easy as hell to make if you have a food processor. It keeps well too, so feel free to make ahead (just toast the chips before serving).<br />
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<span style="font-size: large;"><b>Baba Ghanoush with Cumin Chips</b></span><br />
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<u>Dip:</u><br />
2 eggplant<br />
1/4 c. fresh lemon juice<br />
1/4 c. tahini (sesame seed paste)<br />
2 cloves garlic, minced<br />
1-1/2 T. olive oil<br />
Handful parsley leaves<br />
Salt & pepper<br />
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<u>Cumin Chips:</u><br />
2 packages pita bread<br />
Olive oil<br />
Ground cumin<br />
Kosher salt<br />
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Pre-heat oven to 400*. Prick eggplant all over with a fork and place on sheet pan covered in foil. Roast for 30-45 minutes, flipping once, until very soft and slightly browned. Let cool a bit.<br />
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When cool enough to handle, trim stem end off and peel eggplant like a banana. Roughly chop and place in food processor.<br />
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Add lemon juice, tahini, and garlic and puree until the consistency you like (smooth or chunky). Season with salt and pepper. Stir in olive oil. Refrigerate until ready to serve.<br />
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Meanwhile, cut pita bread into wedges like a pizza. Place on sheet pans and toss with olive oil. You will need 2 sheet pans for 2 packages of pita bread. Sprinkle with cumin and salt to taste (we like a lot of cumin so I probably use 3-4 tablespoons total). Spread in one layer. bake for 5-10 minutes, stirring occasionally, until crisp and golden.<br />
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To serve: Drizzle baba ghanoush with additional olive oil and serve with cumin chips.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-3832324428924526554.post-81264538663552994272013-06-13T10:19:00.000-04:002017-11-21T08:40:32.465-05:00Fluffernutter Cocktail<div class="separator" style="clear: both; text-align: center;">
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I'm always looking for a new cocktail to try. And no, I'm not a lush. I'm just a working mom with three kids (one of whom is a teenager and the others are girls), a dog, a house, and the normal stresses anyone else has. In order to not let the raging lunatic out (very often), I have a cocktail now and again. <br />
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If you've never had a fluffernutter sandwich, it's amazing. Basically, it's peanut butter and marshmallow fluff between two slices of bread, usually white. It's history is fairly interesting. Around 1913, Emma Curtis invented Snowflake Marshmallow Creme in Massachusetts. During World War I, she published a little recipe booklet that included a sandwich of peanut butter and marshmallow creme. Every year there's a festival in Mass called What the Fluff? which is all about the marshmallow fluff love.<br />
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If you ever watch the Classy Ladies on Cooking Channel, you may have seen their cocktail for a <a href="http://www.cookingchanneltv.com/videos/cooking-channel-video-collection.html?channel=/content/cook/videos/channels/a/alie-and-georgias-classy-cocktails&video=0187471.html" target="_blank">Nutterfluffer Cocktail</a>, although I'm not sure why they call it that. Maybe they had one too many of these sweet dessert-like concoctions. Anyway, it's damn good. Garnish with a toasted marshmallow or seven.<br />
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<span style="font-size: large;">Fluffernutter Cocktail</span><br />
Makes 2 cocktails<br />
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<i>Cocktail:</i><br />
3 oz. marshmallow vodka<br />
1-1/2 oz. hazelnut liqueur (such as Frangelico)<br />
1-1/2 oz. peanut butter syrup (see below)<br />
Marshmallows, for garnish (optional)<br />
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<i>Peanut Butter Syrup:</i><br />
1 cup sugar<br />
1 cup water<br />
1/2 cup peanut butter<br />
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Make the syrup: In a medium saucepan over medium-high heat, combine the sugar, water, and peanut butter. Whisk until combined and no sugar granules remain. Set aside to thicken and cool.<br />
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Make the drink: In a shaker filled with ice, combine the vodka, liqueur, and peanut butter simple syrup. Shake and pour. Garnish with marshmallow perched on rim.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com3tag:blogger.com,1999:blog-3832324428924526554.post-9985839919170849802013-05-30T11:10:00.000-04:002017-11-21T08:40:43.711-05:00Smoky Cheddar Cornbread Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0zSXkPptjPdAd9ChqAFjeKdErZzTfQrNjQM6r3Wk28Ak9xXXLnfx7Eq5FPLo0-weVRqypEWkdvlg3ffumqyp-eFYQ3b88H6XFWicWb8Ykd5nUCaOPJHunvwWWyUysdVu_NFhq8R_VFo/s1600/Poppers+close_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0zSXkPptjPdAd9ChqAFjeKdErZzTfQrNjQM6r3Wk28Ak9xXXLnfx7Eq5FPLo0-weVRqypEWkdvlg3ffumqyp-eFYQ3b88H6XFWicWb8Ykd5nUCaOPJHunvwWWyUysdVu_NFhq8R_VFo/s400/Poppers+close_edited-1+resized.jpg" width="400" /></a></div>
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These <i>Smoky Cheddar Cornbread Poppers</i> were a huge hit at a recent cook-out we hosted. And it wasn't because everyone was wasted ~ that came later. They are a great alternative for those who do not eat meat (moi) or who do not like cream cheese (my cousin Chad). <br />
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If you're a loyal reader, you know about Chaddy Choo Choo. If not, you can learn about Chad (and see photos!) <a href="http://forksknivesandspades.blogspot.com/2011/07/huli-huli-chicken.html" target="_blank">here.</a> He's like my brother, really. We look alike, we laugh alike, we think alike, and we drink alike. And he is one of only a small handful of people who can send me into a painful, ugly, breath-stealing belly laugh. He's truly one of my very best friends in the world. I think it's really saying something when you would still be friends with the people in your family even if you weren't related to them.<br />
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At the cook-out (or "barbecue" as they say here in the south, even if it doesn't involve any sort of slow cooked animal or coleslaw), I made poppers from a recipe I found thru Pinterest. It is on a site called Oh Bite It (which is a kick-ass blog name). Here's a link to her <a href="http://www.ohbiteit.com/2012/08/jalapeno-cornbread-poppers.html" target="_blank">original recipe.</a> Chad and I found them to be pretty but really bland, so we experimented until we found what we think is a perfect balance of sweet heat, corn, and spice.<br />
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In this recipe, I've listed a boxed cornbread mix as an "ingredient," but feel free to make your own from scratch. I use Krusteaz brand, and it is (I think) a 15 oz box. I prefer the regular cornbread mix but you can use the honey cornbread flavor if you like sweet heat.</div>
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<span style="font-size: large;">Smoky Cheddar Cornbread Poppers</span><br />
Makes 30-40 appetizers<br />
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15-20 jalapenos (depending on the size)<br />
1 box cornbread mix (I use Krusteaz)<br />
1 tsp. garlic powder<br />
1 tsp. ancho chili powder<br />
1 tsp. smoked paprika<br />
1 tsp. salt<br />
1 cup frozen corn kernels, thawed<br />
1-1/2 c. shredded cheddar cheese, divided<br />
chopped cilantro for garnish (optional)<br />
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Pre-heat oven to 400*.<br />
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Halve jalapenos lengthwise. Taking a small spoon (or even a grapefruit spoon), carefully scrape out the seeds and ribs. Don't touch your eyes before washing your hands well or you'll be screaming bloody murder from the pain.<br />
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Make the cornbread mix according to boxed directions. Add garlic powder, chili powder, paprika, and salt and whisk. Stir in corn and 1 cup cheddar.<br />
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Fill each pepper half with cornbread mixture, paying attention not to overflow. Place on sheet pan coated with cooking spray. (You may need 2 pans)<br />
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Bake for 17-20 minutes, or until cooked through. Top with remaining cheddar cheese and broil until melted.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com10tag:blogger.com,1999:blog-3832324428924526554.post-92197300372329316652013-05-14T16:17:00.000-04:002017-11-21T08:40:56.738-05:00Preventing Weeds in Your Garden ~ Organically<div class="separator" style="clear: both; text-align: center;">
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I've spent every spare minute the past few years weeding the damn garden. About 3 years ago, I got the brilliant idea of spreading straw down to prevent weed growth. Well, little Miss Dumbass here had no idea you were supposed to get "special" straw that had been treated or something. Therefore, I had a beautiful garden full of grasses growing and strangling my veggies. And I've been battling it since.<br />
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With help from my husband, I planted my gorgeous tomato plants (31 in all), sweet peppers (12), and hot peppers (6). Normally, I get overly ambitious and creative, which was really fun when I actually had time to devote to it. Now that free time is something I feel I'm much lacking, I took a deep breath and resolved to be simple. In the past, I've grown everything - radishes, cucumbers, cantaloupes, watermelon, pumpkins, zucchini, peppers, onions, garlic, and tomatoes. This year I went basic with just tomatoes and peppers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY25MLrQ0Gcmx_d0a4PByxN-t2EskrFNg6dkUFr8S2c_y6ZW6oDj7g3y4_zP6nwVtE3PCTv_eLNeiyjEEE_U-QyPBD1fsdvMEANVq56vBRI1TQBPCY4VEy3Yw36XVpUHNTPRjus5dOT4/s1600/Tom+birds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY25MLrQ0Gcmx_d0a4PByxN-t2EskrFNg6dkUFr8S2c_y6ZW6oDj7g3y4_zP6nwVtE3PCTv_eLNeiyjEEE_U-QyPBD1fsdvMEANVq56vBRI1TQBPCY4VEy3Yw36XVpUHNTPRjus5dOT4/s400/Tom+birds.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato plant</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicq3w0miPvTSYBWWDwLnkP0hsEUjyp-nCQWKB-5HEIxXgHdNkfJkq-Vjh0nEH5fiEMRFzjb1f3vZVk7dleNxQnqMq4Q2vkotup1X3kL3vgJmN50mUHj9qsjHJF86arx5w9Qmb4UxK4gro/s1600/Peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicq3w0miPvTSYBWWDwLnkP0hsEUjyp-nCQWKB-5HEIxXgHdNkfJkq-Vjh0nEH5fiEMRFzjb1f3vZVk7dleNxQnqMq4Q2vkotup1X3kL3vgJmN50mUHj9qsjHJF86arx5w9Qmb4UxK4gro/s400/Peppers.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot pepper plants</td></tr>
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After planting, lay newspaper down everywhere. Make sure to have the hose on and ready nearby to spray the papers as you lay them down. If not, you'll be cursing loudly enough to disturb the neighbor's dogs as you chase the damn sports section all over the yard, trying not to trip on the rails of the garden or trample plants. Trust me, I know. <br />
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Use the regular printed papers, not the glossy ones. Newspapers are now printed with vegetable-based ink so you won't be contaminating your pure soil with lead ink or anything.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiik0Nk4J4UI5tR9ALK9URFr6pXIDSTgSfwK0RxvfiPuDcKfI_5i14Xl8o2BppiBhjm6dHqtZLRsTZGhzJVGSbAEYycnjU3RLuY4ZfvDCixhZ7Z6lHl0o2H0VacSSnqTH-l9qozqk8yA/s1600/Newspapers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiik0Nk4J4UI5tR9ALK9URFr6pXIDSTgSfwK0RxvfiPuDcKfI_5i14Xl8o2BppiBhjm6dHqtZLRsTZGhzJVGSbAEYycnjU3RLuY4ZfvDCixhZ7Z6lHl0o2H0VacSSnqTH-l9qozqk8yA/s400/Newspapers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet the newspapers as you lay them</td></tr>
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I bought some organic wood mulch at Lowe's. Lucky for me, it's the cheap shit mulch (less than $3 a bag), I guess because it breaks down so quickly and isn't treated with dyes or preservatives. It's literally just shredded Cyprus. I spread it to about a 1-2" thick layer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OcnQkT3LX9YwuQ2k9gUH_w6jgTeaFe36D05HxfTnbBCKmaWp2A-bItUIB7B1RNBnC2cABBSQXudjeWCVXqDh60oI1xJvdLIK6GQQMza9tgqA1GMYSt0yS9I8qehirKflyyzPBrFq6f4/s1600/Mulch+in+process.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OcnQkT3LX9YwuQ2k9gUH_w6jgTeaFe36D05HxfTnbBCKmaWp2A-bItUIB7B1RNBnC2cABBSQXudjeWCVXqDh60oI1xJvdLIK6GQQMza9tgqA1GMYSt0yS9I8qehirKflyyzPBrFq6f4/s400/Mulch+in+process.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mulch laying in process</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNQ8alEEiMT2ebVCyJahB63tIxhJAc4M6_QfUHupyCFLoR0WNZo9O8vL8vePdct5GA2cu5r8g17aE96ilTjD01ZKRFQrWLoyQKN_D1aOySY8_iX6kUVPJDkyIRAv8bR24tvw9YO3UqoI/s1600/Mulch+done+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNQ8alEEiMT2ebVCyJahB63tIxhJAc4M6_QfUHupyCFLoR0WNZo9O8vL8vePdct5GA2cu5r8g17aE96ilTjD01ZKRFQrWLoyQKN_D1aOySY8_iX6kUVPJDkyIRAv8bR24tvw9YO3UqoI/s400/Mulch+done+up.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mulched beds done</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mulch covering</td></tr>
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Summary:<br />
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<ul>
<li>Till the garden, pulling any weeds</li>
<li>Plant your lovely fruit and veggies</li>
<li>Lay newspaper down everywhere, wetting as you go</li>
<li>Cover in mulch - 1-2" layer</li>
<li>Cross your fingers this freakin' works</li>
</ul>
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I seriously need this to work. I imagine just pulling a few random weeds here and there, perhaps between the pavers or along the outside where the newspaper couldn't reach all the way. In my fantasy, this garden looks exactly the same as it does in these photos, except with big bountiful, gorgeous plants, bursting with fruits and vegetables. And I laugh in the face of weeds seeking to choke my lovely plants. Muah-ah-ah!!Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com1tag:blogger.com,1999:blog-3832324428924526554.post-27269913980816391412013-05-03T19:47:00.000-04:002017-11-21T08:41:11.078-05:00Apple Spice Hand Pies with Cinnamon Cream<div class="separator" style="clear: both; text-align: center;">
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Why are little girls so mean to each other? My 8-year old daughter and I were on a field trip with school together and were having a great time. At the end of the day, we were to all meet in a central location. My daughter sat on a brick half-wall next to a girl in her class and Girl Scout troop. They were chatting and having fun. Along comes (well, hobbles, as she has a broken ankle) another girl in their class, who is also in their Girl Scout troop. My daughter's friend asked her if she could sign her leg cast, and she said yes and handed her a Sharpie. Then my daughter asked her if she could sign her cast. The girl looked her square in the eyes, cocked her head, hand on her hip, and said, "Um, no." <br />
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My daughter hung her head for a second, shrugged her shoulders, and then started doing some clapping rhyme thing with another kid. <br />
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So what did I do as mama bear observing this? I took this snotty princess of a little shit and knocked her off her crutches and instigated a roar of laughter from all the other third graders.<br />
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Not really. I actually bent down and whispered in her ear, "If you ever shun my daughter again, I'll come into your house in the middle of the night and hit your mom in the face with box of Fruit Loops while she is sleeping."<br />
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Would I do that? Nah. Although I wanted to. Badly.<br />
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But what I wanted to do more was have a little chat with her mom, who is equally as much of a diva, and explain to her that she's doing her little girl a disservice of leading by example. I can speak from experience because she doesn't <i>talk</i> to me much less look at me at any Girl Scouting event. You can just tell she was the oh-my-god-whatever cheerleader chick in high school who had way more friends than I did but none of them were actually real. <br />
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So my poor, sweet, loving daughter and I came home and made some Apple Spice Hand Pies. And ate several of them each. <br />
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The best part? The cinnamon cream sort of melts and gets all creamy and gooey. Like a cherry cheese danish with apples in a hand pie form. Unreal. <br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Apple Spice Hand Pies with Cinnamon Cream</span><br />
Makes 16<br />
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4 Granny Smith apples<br />
2 T. butter<br />
1 t. cinnamon<br />
1/2 t. nutmeg<br />
1/8 t. cloves<br />
1 c. brown sugar<br />
1 T. cornstarch<br />
1 T. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
pinch salt<br />
8 oz. cream cheese, room temp<br />
1/2 c. powdered sugar<br />
1/2 t. cinnamon<br />
4 pie crusts, uncooked<br />
1 egg<br />
3 T. sugar<br />
1/2 t. cinnamon<br />
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Pre-heat oven to 425*. Line two sheet pans with parchment paper.<br />
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Peel and chop apples. In a large skillet, melt butter over med-high heat. Saute apples for 5-10 minutes or until beginning to soften. Add cinnamon, nutmeg, and cloves and saute 1 minute to bloom the spices. Add brown sugar and saute 3-5 minutes or until syrupy. Make a slurry with the cornstarch and 1 tablespoon water. Add to apples and cook 1 minute, or until thickened. Remove from heat and stir in vanilla extract.<br />
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While the apples are cooling, whip (by hand or with a mixer) the cream cheese with the powdered sugar and cinnamon until light and fluffy. Set aside.<br />
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Using a 5" biscuit cutter or similar (I use a funnel), cut rounds of the pie dough, rolling scraps as necessary to make 16 rounds. Fill rounds on one side with 1-2 tablespoons of apples, leaving a 1/4"-1/2" edge. Dollop 1 teaspoon or so of the cream cheese mixture on top of the apples. Dip your finger in water, run along edge, and fold over pie dough to seal. Crimp with a fork by rolling the fork so the twines push down on the border. <br />
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Beat egg with 1 tablespoon water. Mix sugar and cinnamon in separate bowl. Brush tops of hand pies with egg wash. Sprinkle with cinnamon-sugar. <br />
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Bake for 15-20 minutes, rotating and switching pans halfway thru.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com5tag:blogger.com,1999:blog-3832324428924526554.post-33278226561956552772013-04-04T12:02:00.001-04:002017-11-21T08:41:25.362-05:00Homemade Vanilla Extract<div class="separator" style="clear: both; text-align: center;">
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I go thru a lot of vanilla extract in this house. I always double (or triple, or quadruple...) any amount called for in a recipe. And I only use pure vanilla extract because the imitation shit is flavored from wood by-products and chemicals. Heinous! Pure vanilla extract will last forever and it only has two ingredients.<br />
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Real vanilla extract can be hella expensive though. I've seen it go for as much as $20 for 8 ounces. Instead of becoming a slave to the makers of rich, pure vanilla extract who charge the price of a small car for this liquid gold, I make my own. It's easier than you think, as long as you have enough patience to wait. Like 2 months.<br />
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I bought a half-pound of extraction grade vanilla beans online at <a href="http://www.amadeusvanillabeans.com/store/organic/extraction_beans.php" target="_blank">Amadeus Vanilla Beans</a>. Let me tell you, half a pound of vanilla beans is like a small football sized amount. Some people say the beans must be soft and fresh but I prefer the drier ones. They are not pretty, and they are a bit hard, but once they are in the liqueur of your choice, they soften up. Plus, with a lower moisture content, you get more beans in your half-pound than the same weight of pretty, plump ones.<br />
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So what booze to use? I started with vodka, which is the traditional extract liquid. It's flavorless so all you taste is the rich vanilla. I also pulled out the bottle of bourbon we always have in the front of the liqueur cabinet (I mean, it was 10 am - I was parched). And behind those bottles was a bottle of rum left over from Thanksgiving cocktails. <br />
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Why some people use shit liqueur to make extract, I have no idea. I find the foul, harsh, gasoline flavor in such shit liqueur doesn't go away simply by adding vanilla beans. That would be like putting whipped cream and a cherry on a steaming pile of puke. I used Tito's vodka, Maker's Mark bourbon, and Cruzan aged rum.<br />
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This photo is vodka extract after 3-1/2 weeks. I bought this bottle for less than $3 at Walmart (holy schnikes, I hate that store). It took the two small (pint) jars to fill it.<br />
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You'll need glass jars of some sort to store your extract in. I used several sizes of empty mason jars. <br />
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This shows what the jars look like only moments after filling. The small pint jar in the front has the rum, which is a barely different color than the vodka. The bourbon one is obvious. After only a day or two you'll start to see the color change.<br />
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The large jar and two of the smaller ones have vodka. Here's a closer look.<br />
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<span class="Apple-style-span" style="font-size: large;">Homemade Vanilla Extract</span></div>
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8 oz. liqueur (vodka, rum, bourbon, or brandy; at least 35% by volume)</div>
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5 or more vanilla beans (I use a lot, but you'll need at least 5)</div>
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glass jars with lids</div>
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Take each vanilla bean and with a sharp knife, cut down the bean lengthwise to open and expose the tiny vanilla bean seeds. Place beans in glass jars and add alcohol. Put the lids on. Store in a cool, dark place for 2 months to extract, shaking daily for a week, then whenever you think about it after that. </div>
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As you use your extract, the vanilla beans may become exposed. Now you have two choices. You can either top off with more booze, or yank out the beans and stuff them in a jar of sugar to make yummy vanilla sugar. If you leave them exposed (as I did once) they'll get slimy and funky and ruin your extract.</div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com9tag:blogger.com,1999:blog-3832324428924526554.post-53965981331409824202013-03-28T14:59:00.001-04:002017-11-21T08:41:37.531-05:00Tabouleh<div class="separator" style="clear: both; text-align: center;">
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Also known as Tabbouleh and Tabouli, this is a super-refreshing Arab dish. It's typically eaten as part of a mezze, which is sort of like a tapas thing served in a spread of several small dishes. But, as usual in these glorious United State of America, we whore it out.<br />
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Now, this "whoring it out" could be looked at as either amazingly awesome or incredibly blasphemous. On one hand, we are not limited by conventional "must do it like this" ways and are free to tweak and twist ingredients and foods to fit our own likes and dislikes. However, there is definitely something to be said for preserving the history of hundreds of years of culinary tradition. <br />
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Either way, Tabouleh is a helluva yummy salad or side or main dish. It's especially good in the summertime when the tomatoes and cucumbers and parsley are so good it makes me want to slap my Granny. (I don't really want to slap my Grandma. For those of you who have not heard that expression, it's a southern thing).<br />
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Here's the thing - you can change so many of these ingredients to suit your own palette, it can only be delicious to you. Some people use green onions instead of red. You can also leave the mint out if that's too strange to you. There are recipes that have more of a parsley base and the grain is the addition, but I prefer the grain as the base. If you don't like Quinoa, you can use the traditional bulgar, or even couscous. <br />
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For this batch, I found I was nearly out of Quinoa so I supplemented with some whole-grain couscous. Play around and let me know what you like the best!<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Tabouleh</span><br />
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1 c. quinoa<br />
2 c. water<br />
3/4 c. small diced red onion, or about 1/2 a medium onion<br />
1/4 c. lemon juice, or juice from 1 lemon<br />
1 cucumber, peeled and small diced<br />
4 roma tomatoes, seeded and small diced<br />
3/4 c. fresh minced parsley<br />
1/4 c. fresh minced mint leaves<br />
4 T. olive oil<br />
salt & pepper to taste<br />
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In a large bowl, mix the red onion and lemon juice. Allow to sit (the lemon juice helps to cut the sting of the onion) while you prepare the rest.<br />
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Bring quinoa and water to a boil. Turn down heat and simmer on low, covered, for 15 minutes. Stir and re-cover, and set aside off heat for 5 minutes. Bring to room temperature and fluff with a fork.<br />
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Mix all ingredients, including the onion/lemon juice mixture and cooled quinoa. Serve as a side dish, or with pita bread, or in a toasted pita half.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com2tag:blogger.com,1999:blog-3832324428924526554.post-90922590394220916702013-03-14T14:24:00.000-04:002017-11-21T08:41:50.036-05:00Lentils with Carrots & Onions<div class="separator" style="clear: both; text-align: center;">
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I'm sort of obsessed with <a href="http://pinterest.com/">Pinterest</a>. I realize I am not alone in this either. There are a million zillion people on it, pinning all sorts of things such as crafts, home decor, and of course food. And now I have a to-do list about 7 miles long, complete with projects and ideas I found on Pinterest.<br />
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Apparently there is a "male" version of Pinterest (not that guys aren't on Pinterest - pretty sexist if you ask me) called <a href="http://manteresting.com/all">Manteresting</a>. You don't pin, you nail (I mean, really. Let's be honest. Men love to nail things, right??). And these guys nail stuff like sports cars and beer and Jon Stewart and hot women in daisy dukes. Or hot women in daisy dukes washing sports cars and drinking beer while Jon Stewart tells jokes. <br />
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Looking at so many fixer-upper pins on Pinterest, I could get really excited about reupholstering a chair that someone found in a dumpster. However, I have never dumpster dived, and (fingers crossed) will never do so. Thus, all my fun little projects have little hope of ever actually getting done. And I run the risk of becoming a hoarder like the ones on the shows where they seem to always have a lot of cats and a Big Mouth Billy Bass among the piles of shitty flannels and 14-year old issues of Women's Day.<br />
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Per usual, this has nothing to do with the recipe below. Just typing as I think.<br />
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Back to the food (who gives a shit about my thoughts on Pinterest?)...<br />
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This meal is a warm, stick-to-your-ribs kinda food. It has a slight Indian feel to it, but you can always leave out the Garam Masala if you want. By the way, Garam Masala is available at the supermarket in the spice section - McCormick's makes a good one. I like a lot of vinegar at the end to add a tartness. Serve with crusty bread or naan.<br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Lentils with Carrots & Onions</span><br />
Serves 6 for a meal<br />
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2 large yellow onions, chopped<br />
4 large carrots, chopped<br />
6 cloves garlic, minced<br />
1 - 28 oz. can whole plum tomatoes<br />
1 cup red lentils<br />
3 teaspoons Garam Masala<br />
2 teaspoons cumin<br />
2 teaspoons dried thyme leaves<br />
2 cups vegetable broth<br />
1/4 cup chopped cilantro<br />
red wine vinegar, for garnish<br />
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Heat a bit of olive oil in a dutch oven over medium-high heat until shimmering. Add carrots and saute for 2 minutes. Add onions and saute. Cover pot and cook until the onions are slightly browned, stirring every once in a while. Add the garlic and cook another minute.<br />
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Meanwhile, pour the tomatoes and juice into a bowl. Using your hands, carefully squeeze the tomatoes, breaking them up into bite-sized pieces. Pick over the lentils for any rocks or ugly ones. Rinse. <br />
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Now add the garam masala, cumin, and thyme to the onion mixture. Season to taste. Allow to cook for a minute. Add the tomatoes and juice, lentils, and broth. Bring to a boil, then lower the heat and simmer, covered, for about 40-50 minutes or until lentils are tender. Check it occasionally to make sure the liquid hasn't evaporated. <br />
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Once cooked, stir in the cilantro. Serve with red wine vinegar at the table. I like a pretty big splash in mine, to cut the sweetness of the onions and carrots.<br />
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Serve with naan or crusty bread.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com3tag:blogger.com,1999:blog-3832324428924526554.post-64901093144087519122013-02-07T14:56:00.000-05:002017-11-21T08:42:05.116-05:00Garlic and Oil Spaghetti with Parmesan<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;">461</span>... 461 Ocean Boulevard is the address of one of Eric Clapton's recording studios. NASA announced the discovery of 461 new planet candidates a few days ago. 461 BC is known as the Year of the Consulship of Gallus and Cornutus. It's also the number of days since my last post. <br />
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So much has happened in the last year and 3 months. I'm still working, which is 99% of the reason I haven't posted in so long. If you read any of my last few posts, you'll remember how I questioned how the hell any of you fellow bloggers do it while working outside the home. Luckily, I've found (mostly) a balance with working, kids, husband, and home. It's only taken this idiot 1-1/2 years to do so... Thus, at the encouragement of my husband and a few friends, I'm going to give FKS another go. No promises on how often I'll get to partake, but I hope to continue as much as possible nonetheless.<br />
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Enough of that.<br />
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You may remember our Basset Hound, Sobe. Unfortunately, he was very sick and died just a few short weeks after my last post in November 2011. We grieved, and still do, missing him every day. However, we got a puppy (Jesus, what were we thinking!?!?) just a few days after Christmas. Her name is Vera Ellen, after <a href="http://www.imdb.com/name/nm0893584/bio">Vera Ellen,</a> from our favorite holiday movie, White Christmas. Hopefully the dog will not turn out to be anorexic like the human Vera Ellen.<br />
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Vera is 14 weeks old and full of energy. We were used to a dumb, lazy dog (sorry, Sobe, but it's true). So a highly intelligent, energetic, bouncy little pup is a bit of an adjustment. And lately she's taken to humping my daughter's legs. Perfect.<br />
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My husband and I also decided to go totally vegetarian. I have never really liked the taste of meat much, so I decided to see if I could go full on vege. Turns out, it's pretty much the easiest change I've made. Ever. Plus I feel good that none of my food ever felt pain.<br />
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How about that pasta, you ask? It's delicious. It's easy. You probably have all these ingredients on hand, except maybe fresh parsley. <br />
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Don't be alarmed by the shit-ton of garlic in this recipe. You're making Garlic and Oil Spaghetti, after all. It's garlicky but in the sweet, subtle yet pungent way garlic can do when it's behaving. It is probably a bit spicy for those with a delicate palate, so feel free to cut back on the red pepper flakes. The lemon and parsley add a brightness to the full garlic flavor. The buttery breadcrumbs provide a crunch that pairs nicely with the salty Parm.<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span>
<span class="Apple-style-span" style="font-size: large;">Garlic and Oil Spaghetti with Parmesan</span><br />
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1-1/2 T. butter<br />
1/2 c. Panko breadcrumbs<br />
1 lb. spaghetti<br />
6 T. olive oil<br />
1/4 c. minced garlic (1-2 heads)<br />
3/4 t. red pepper flakes<br />
3 T. chopped fresh parsley<br />
1 t. lemon zest<br />
2 t. lemon juice<br />
1/2 c. grated Parmesan<br />
Kosher salt<br />
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Heat butter in a large non-stick skillet over med-high heat. Add Panko and salt, stirring until golden and toasted. Set aside. Wipe out skillet.<br />
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Heat a large pot of water until boiling. Add 1 t. Kosher salt. Cook pasta according to directions. Scoop out about a cup of pasta water and set aside.<br />
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Meanwhile, in the same skillet used for the breadcrumbs, heat 3 tablespoons oil, 3 tablespoons garlic, and 1 teaspoon Kosher salt over med-low heat. The garlic will foam and become light-golden brown after 10 minutes or so. Be sure to stir very frequently or it'll burn and become bitter.<br />
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Pull skillet off heat and add remaining 1 tablespoon garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta water. Stir to combine. <br />
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Put cooked pasta back into the hot pot. Add remaining 3 tablespoons oil, lemon zest, and about 1/3 cup pasta water and toss well. Add garlic mixture and season to taste. Add more pasta water if necessary to make it moister.<br />
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Place pasta in serving bowls and top with breadcrumbs and Parm. <br />
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<i><span class="Apple-style-span" style="font-size: x-small;">Sort of based on recipe by Cook's Illustrated March 2001.</span></i></div>
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-3832324428924526554.post-76827472512631914352011-11-03T17:00:00.000-04:002017-11-21T08:42:14.401-05:00Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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I'm sorry. I apologize for this super-long hiatus in posting. Life has been, shall we say, really effing crazy lately. I've barely had time to piss, let alone cook, photograph, and blog about some amazing foods. I feel bad about the time that has passed since our last encounter. It's way too long in my book, really. Oh, FKS blog, how I've missed you. <br />
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As some of you know, I've started working again. This was totally unplanned and quite the surprise. I really love my job but working coupled with three kids, soccer practice and games, homecoming dances, band rehearsal and gigs, HOA duties, and just basically having a life is a difficult balance for me. I don't know how you people do it. I know there are bloggers out there who work full time, have 7 kids, a spouse, and a house full of animals and still manage to post 5 days a week. Good luck to them and their blood pressure. <br />
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So here we are with a fantastic recipe for stuffed peppers. I actually had never eaten them until I made this recipe. Therefore, I don't have a great control for what they're supposed to taste like. All I know is that these are damn good. <br />
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The peppers are creamy and silky. The stuffing is hearty and flavorful. The sauce tastes like it's been simmering on Grandma's stove for 15 hours. The best part is they cook in the slow-cooker for hours until perfection. Really delicious on a chilly autumn evening. It appears I've really been missing out all these years.<br />
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<span class="Apple-style-span" style="font-size: large;">Stuffed Peppers</span><br />
Serves 4<br />
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4 bell peppers - red, orange, and/or yellow<br />
1-1/2 c. low-sodium chicken broth<br />
3/4 c. arborio rice<br />
8 oz. hot Italian sausage, casings removed<br />
2 onions, chopped fine<br />
6 cloves garlic, minced<br />
1/2 t. dried oregano<br />
1/8 t. crushed red pepper flakes<br />
1 (28 oz) can crushed tomatoes<br />
2-1/2 oz. grated Parmesan cheese (1-1/4 c.)<br />
2 T. chopped fresh basil<br />
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Slice off the top half-inch of the peppers. Seed the inside of the pepper cups. Chop the pepper tops, excluding the stem. In a large microwavable bowl, microwave the broth and rice for 13-15 minutes, until tender.<br />
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Meanwhile, cook the sausage in a large non-stick skillet until browned. Drain, reserving fat in skillet. Put sausage in the large bowl with the cooked rice.<br />
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Add onion and chopped pepper to skillet and cook until browned, 8-10 minutes. Add garlic, oregano, pepper flakes, and season with salt and pepper. Cook 30 seconds. Add tomatoes, bring to a boil, and remove from heat.<br />
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Mix 1 cup of sauce and 1 cup cheese with the rice and sausage. Pour the rest of the sauce into the slow-cooker. Using a skewer, poke 4 holes in the bottom of each pepper cup. Fill each one with the sausage mixture. Place in slow-cooker. Top each pepper with the remaining cheese. Cover and cook on low for 4 to 4-1/2 hours until peppers are tender.<br />
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Once done, remove peppers to a plate. Stir in the fresh basil to the sauce in the slow-cooker and serve with peppers.<br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;"><i>Recipe from Cook's Country August/September '11</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com8