tag:blogger.com,1999:blog-74041482009806681152024-02-02T00:35:33.276-05:00The Kitchen is My CanvasIf you like to chat about all things *Food*, you've come to the right place!LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7404148200980668115.post-23123989110465548922014-01-23T07:28:00.003-05:002014-01-23T07:28:41.903-05:00New Post Coming Soon!Happy New Year!<br />
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Don't worry, I'm still here, I haven't fallen out of the blogging universe again. With the holiday bustle and some computer issues, I haven't been able to post, but there'll be more soon! Promise! I hope you're still with me!<br />
<br />
LynnieBeeLynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-41432959796284105222013-12-23T08:32:00.000-05:002013-12-23T08:32:52.359-05:00Melted Snowmen (Chocolate Chip Meringues)<div class="separator" style="clear: both; text-align: center;">
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One more quickie cookie recipe before Santa arrives ;)<br />
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Forgive me the hyperbole, but these are just about the easiest and fastest cookie you are going to find. Their actual name is *Forgotten Cookies*, because you leave them in the oven overnight, but the snowy-white egg whites with a random peeks of chocolate chip made me think of melted snowmen, and so, a new holiday-appropriate name was born. These are light, airy, and crisply sweet. And! Added bonus, they are gluten-free, so they can be enjoyed by those who may have to abstain from flour-based cookies. Yay! Cookies for everyone!<br />
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<strong><u>Melted Snowmen (Chocolate Chip Meringues)</u></strong><br />
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<strong>-2 egg whites</strong><br />
<strong>-3/4 cup granulated sugar</strong><br />
<strong>-1 cup chocolate chips</strong><br />
<strong></strong><br />
<strong>-Preheat oven to 350F</strong><br />
<strong>-Beat egg whites until stiff, adding sugar a little at a time and beating constantly</strong><br />
<strong>-Fold in chocolate chips</strong><br />
<strong>-Drop by spoonful onto parchment paper-lined baking sheet (you could also pipe them through a pastry bag or a plastic sandwich bag with one of the bottom corners cut off)</strong><br />
<strong>-Place cookies in oven and TURN OVEN OFF. Leave in oven for 6 hours or overnight. DO NOT OPEN OVEN DOOR.</strong><br />
<strong>-Makes approximately 16 cookies</strong><br />
<strong></strong><br />
<strong>Note: Because these are meringues, they do not take humidity well, make them on a dry day and store them in a cool place in an airtight container)</strong><br />
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(These cookies really are appropriate for any time of year, I've never tried this personally, but I'm sure you could switch out the chocolate chips for M&M's in any color of the rainbow :)<br />
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Serve these piled on a plate with a steaming mug of hot cocoa and Santa (or anyone else who tastes them!) will love you :)<br />
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Happy Christmas, My Dears!<br />
xoxo<br />
Lynnie<br />
<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-5080189686036684782013-12-19T07:57:00.000-05:002013-12-19T07:57:17.257-05:00Flavored Butter 2.0 (Chili Garlic Lime Butter and Maple Brown Sugar Sea Salt Butter)<div class="separator" style="clear: both; text-align: center;">
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Happy Holidays, Friends!<br />
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I had the best of intentions of getting this post up last weekend, but the holidays are in full force with cooking and baking and wrapping and events to attend, and when I do get a few free minutes, I spend them on the couch in front of my Christmas Tree with my husband and my kittens, not in front of a computer, and that is as it should be :) But! At long last, here I am, and here you are, and I'm thinking a food-gift post might be in order :)<br />
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Those of you that have been with me for the long haul may remember a <a href="http://thekitchenismycanvas.blogspot.com/2011/12/flavored-butter.html">flavored butter post</a> from the Holiday Season of 2011 :) That was my first adventure into the world of homemade butters, and the recipes featured there were Orange Marmalade Butter and Cinnamon Honey Butter. I'm happy to say that both of those recipes have withstood the test of time and I've returned to them several times since :) This time we're back with two new flavors that I'm really pleased with, Chili Garlic Lime Butter and Maple Brown Sugar Sea Salt Butter :)<br />
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A few reminders on technique:<br />
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-this could not be simpler, just combine ingredients with softened butter in a stand mixer or with a hand mixer in a large bowl.<br />
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-This can be packaged multiple ways, the first time I did this I packed the butter in small canning jars. This time I wrapped the butter in a layer of parchement paper and then a layer of colored plastic wrap and tied the ends with ribbon.<br />
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-The flavoring quantities listed here are only guidelines. Add as much ot as little as you like :)<br />
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-TASTE!!! The only way to know if your porportions are right!!!<br />
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-These will keep for weeks in the fridge and for months in the freezer.<br />
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-These recipes are scaled to 10 sticks of butter, assuming you'll be making large batches to give as gifts :)<br />
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<b><u>Chili Garlic Lime Butter</u></b><br />
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<b>-10 sticks butter, softened (it works with salted and unsalted, I used salted, use what you prefer)</b><br />
<b>-10 cloves garlic, finely minced</b><br />
<b>-3 tbsp chili powder or to taste (go very slowly with this, I added about a tablespoon at a time, you can always add, but you can't take away!)</b><br />
<b>-Zest and Juice of 3 Limes</b><br />
<b>-Pinch of Sea Salt</b><br />
<b><br /></b>
<b>-Combine all ingredients in stand mixer or in large bowl with hand mixer. Adjust seasonings. Package as desired and chill until needed.</b><br />
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<b><u>Maple Brown Sugar Sea Salt Butter</u></b><br />
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<b>-10 sticks butter, softened</b><br />
<b>-1 cup maple syrup</b><br />
<b>-1 cup brown sugar</b><br />
<b>-Sea Salt to taste</b><br />
<b><br /></b>
<b>Combine all ingredients in stand mixer or in large bowl with hand mixer. Adjust seasonings. Package as desired and chill until needed.</b><br />
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Have a beautiful holiday filled with Light and Love :)<br />
xoxo<br />
LynnieLynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-48994106881575447782013-12-09T08:00:00.001-05:002013-12-09T08:00:18.356-05:00Placeholder: Don't Worry, I'm Still Here!Hey Ho,<br />
<br />
Don't worry, I haven't dropped off the face of the blogging planet again, I just encountered some minor snags last week. Technical difficulties with the home computer and wee bit of an accident. I fell down the front stairs of our apartment :( No broken bones, no concussion, thank goodness, just pretty bruised and sore, but I am on the mend! I will get a blog up this week, though it will probably be late in the week or over the weekend, but it will happen! I've really loved getting back into blogging, I won't let it go indefinitely dark again :) Don't have much else to day other than that, I probably won't bother cross-posting this entry on Facebook, because it's just a check-in, but there's lots of great stuff coming up! Biscuits! Cookies! Flavored Butters! Yay Holidays! <br />
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Stay Tuned!<br />
LynnieLynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-75734913262422594322013-11-27T08:28:00.000-05:002013-12-19T14:04:07.525-05:00Pumpkin Chocolate Chip Bread<br />
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I am as good as my word :) A seasonally appropriate breakfast/simple dessert item featuring both pumpkin and chocolate that is NOT pie. Not that there is <em>anything</em> wrong with pie, or eating pie for breakfast, which is what I assume many of us will be doing on Friday morning ;), but the Internet is swimming in awesome pie recipes right about now, and I wanted to feature something just a little different.<br />
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This is a treasured recipe from some very dear friends of mine, and it's definitely one my favorite quick breads. From October to December, this bread is just perfect. Breakfast, snack, dessert, whatever, it is a divine Autumnal or Holiday nibble. This bread has a really nice balance of flavors, the pumpkin and chocolate are both very present, but you don't get bashed over the head with either one of them. I love that this bread is made basically entirely of pantry staples, and couldn't be simpler in terms of prep. Monkey stir, monkey pour, monkey put in oven. I can handle that :) <br />
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Oh! And for those interested, the pumpkin puree I used in this recipe was<a href="http://thekitchenismycanvas.blogspot.com/2013/11/how-to-pumpkin-and-squash-puree.html"> that homemade pumpkin puree</a> I talked about in one of my most recent posts :) As you may recall, you are technically supposed to use the smaller sugar pumpkins for homemade pumpkin puree, but all I had on hand was a large, jack o' lantern type pumpkin. I'm happy to report that the puree worked beautifully, to no ill-effect in texture or taste. That, of course, doesn't necessarily mean that it would be a perfect sub in all cases, but there is cause for optimism :)<br />
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<strong><u>Pumpkin Chocolate Chip Bread</u></strong><br />
-from the recipe files of Cheryl Lieberman<br />
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-3 cups flour<br />
-2 cups sugar<br />
-2 tsp. baking powder<br />
-2 tsp. baking soda<br />
-1/2 tsp. salt<br />
-2-3 tsp. cinnamon<br />
-3 cups pumpkin puree (NOT Pumpkin Pie Filling!!!)<br />
-1 cup oil<br />
-4 eggs<br />
-1 bag chocolate chips (I used Toll House semi-sweet morsels, but use what you like)<br />
<br />
-Preheat oven to 350 degrees F.<br />
-Grease and flour (or spray with nonstick cooking spray) two loaf pans or one bundt pan.<br />
-Combine dry ingredients (except for chocolate chips) in medium bowl and whisk briefly to aerate.<br />
-Add wet ingredients to bowl and stir to combine (you could certainly use a mixer if you wanted to, I usually just use a big spoon).<br />
-Once mixture is combined, stir in chocolate chips.<br />
-Pour batter into prepared pan(s) and bake at 350F for approximately 1 hour or until inserted toothpick or knife comes out clean of batter (a few smears of melted chocolate are okay)<br />
-let cool briefly in pan(s), then remove and let cool on a cooling rack.<br />
-Eat for breakfast on Thanksgiving morning with softened butter while you watch the Macy's Parade and putting the finishing touches on your Thanksgiving Feast :)<br />
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*Bread will last, well wrapped, at room temperature for several days, and (again, well wrapped) in the freezer for several months*<br />
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Printable? <a href="https://docs.google.com/document/d/17zKWbaWPjuOm-YNVldGD_vCbB3XlEREkuGdusI35QEw/edit?usp=sharing">Here ya go :)</a><br />
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Have a Wonderful Thanksgiving :) I'm so grateful for you all!!!<br />
<br />
Love<br />
Lynniebee<br />
<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-90902334773113928462013-11-21T08:12:00.001-05:002013-11-21T08:12:22.657-05:00The Great Stuffing Debate (Thanksgiving Countdown, Week #3) <br />
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One week out from Thanksgivng and I'm probably gonna set off some heated conversations with this one, but it's one of the great Thanskgiving Debates, so here we go:<br />
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What do you put in your stuffing? Do you stuff it in the bird or bake it in a separate dish? If you bake it in a separate dish, do you still call it stuffing, or do you call it by it's technically correct name of dressing? <br />
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Sandwich bread? Crusty Bread? Cornbread? <br />
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Sausage? Apples? Celery? Sage? Mushrooms? Onions?<br />
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Confession: One of my favorite parts of the Thanksgiving spread is the stuffing ;)<br />
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For the record, in my family, we use crusty bread or good quality sandwich bread, the seasonings are simple: celery, onion, occasionally mushrooms, salt, pepper, and a little stock from the bird and an egg for binders. We bake it in a separate pan and do not stuff it inside the turkey. <br />
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And you? Let's hear it!<br />
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DISCLAIMER: This is a judgement-free zone, but the food police will come after me if I don't say that if you <strong>do </strong>choose to cook your stuffing inside your turkey,<strong> please make sure that the stuffing, as well as the turkey, have reached the food safety temperature of 165 degrees F.</strong> Because salmonella sucks and should not be part of any holiday celebration. <br />
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Next up? A pumpkin and chocolate dessert/breakfast item that is NOT pie. Yup. I said it.<br />
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Love ya!<br />
Lynnie<br />
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LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-25363161085950955362013-11-15T19:34:00.000-05:002013-11-15T19:34:04.697-05:00How-To: Pumpkin and Squash Puree <br />
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A definite plus of getting back into food blogging is that it has inspired me to dust off my Culinary *To-Do* List. A big one on that list has been making my own Squash and Pumpkin puree to freeze and use for cooking and baking during the winter holidays. This past weekend, finding myself with a rare free-morning, I did just that.<br />
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Was this time-consuming? Yes, but it was not difficult at all, a perfect low-stress, lazy Sunday kind of thing. It probably would have gone a lot faster if I wasn't also making a big batch of <a href="http://thekitchenismycanvas.blogspot.com/2013/11/simple-unsweetened-applesauce.html">applesauce,</a> but on this particular occasion, I was not in any hurry. Also, the hands-on part is fairly minimal, the longest bit is when the veggies are roasting in the oven. These process shots (again, had to use my iPhone, as my USB adapter for my camera hasn't turned up yet) are a mix of acorn squash and pumpkin. As you'll see in some of these photos, I used a regular-sized, jack o'lantern type pumpkin. Technically speaking the smaller *sugar pumpkins* are probably better for this, as apparently the larger pumpkins produce a more watery puree, but I haven't attempted to cook or bake with my pumpkin puree yet, so I will report back and let you know how it went. You won't have long to wait, as I plan to use said pumpkin in my next recipe post. In case it is not clear, I roasted the acorn squash first and the pumpkin second, in other words, I made the two purees separately, I did not mix them together.<br />
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Question: is a pumpkin a squash? Are squash and pumpkins both considered gourds? Are pumpkins, squash and gourds all different things? The interwebs are hazy on this point, help a girl out?<br />
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Unsurprisingly, I am not the first food blogger to tackle a how-to of this type. <a href="http://thepioneerwoman.com/">Ree</a> over at Pioneer Woman has a lovely tutorial (with much better pictures!) <a href="http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/">here</a> if you want to check it out!<br />
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<b><u>Pumpkin and/or Squash Puree</u></b><br />
adapted from various Internet sources, but most prominently Ree Drummond at <a href="http://thepioneerwoman.com/">Pioneer Woman</a><br />
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<b>-winter vegetables of choice</b> (I used 3 acorn squash and 1 medium sized pumpkin)<br />
(longest. ingredient. list. EVER.)<br />
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<b>A WORD ON YIELDS:</b> Every veggie will probably be a little different, so I don't know how accurately I can tell you about yields. For whatever it is worth, a medium sized pumpkin got me about 7.5 cups of pumpkin puree and three acorn squash got me about 3 cups of squash puree.<br />
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-Preheat oven to 350F.<br />
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-Give outer shell of squash or pumpkins a quick rinse or wipe with a damp cloth in case there is any lingering dirt.<br />
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-Cut squash or pumpkins in half or in quarters and scoop out seeds and stringy pulp.<br />
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-Arrange pieces cut-side up on an<b> ungreased</b> baking sheet and roast for 40-60 minutes or until flesh is soft and easily pierced with a fork (it took about 45 minutes for my acorn squash and about an hour for my pumpkin, start the *fork test* around 45 minutes and go from there)<br />
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-When flesh is soft, remove squash/pumpkin from oven and let cool until it can be handled safely.<br />
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-When pumpkin/squash is cool enough to handle safely, scoop flesh into the bowl of a food processor or blender. Sometimes the flesh will peel away from the shell in large chunks, other times you will have to scoop it out of the shell with a spoon<br />
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-Pulse pumpkin/squash in food processor or blender until smooth. If puree looks dry, add a little water to the mixture. If using a blender, you may need to add a little water at the outset just to help the blender along)<br />
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-Place puree in airtight containers and freeze until needed.<br />
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I'm assuming you gathered this, but this treatment would work with pretty much any winter veggies. I used pumpkin and acorn squash, but you could really do any kind of winter squash, or sweet potatoes, or whatever tickles your fancy. Be advised there is no oil and there are no seasonings in this formula, I wanted to leave it plain so the puree could swing sweet or savory as needed in whatever recipe you will be using.<br />
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NEWS!!! <br />
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After some advice from the Internet wizard, I believe I have found a way to incorporate a print function!!! Click <a href="https://drive.google.com/file/d/0B8EwcB_w-mcicFpwdjhDMHcxTjQ/edit?usp=sharing">here</a> and it should give you the option to view and save or print a PDF of this recipe :) Let me know if it works!!!<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-12672532185619963632013-11-11T07:43:00.000-05:002013-11-11T07:43:34.828-05:00Mexican Rice<div class="separator" style="clear: both; text-align: center;">
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Full Disclosure,<br />
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I have never been to Mexico. I am not Mexican. When I was graduate student, I taught English as a Second Language to Mexican Migrant Workers, and there are several very tasty Mexican restaurants in the city where I live, but I am by no means an authority; and whether or not this rice dish actually resembles anything that real Mexican people would actually cook is probably up for debate. I call it Mexican Rice because it contains flavors that I have come to associate with Mexican cooking, and I brought it as a side dish to a Dia De Los Muertos Party to be served alongside Chicken Mole, Empanadas, Pan De Muerto and other such delicious goodies. <br />
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Here are a few shots from the party :) These were shot on my iPhone. I did actually find my camera (yay!), so now all I have to find is the adapter cord so that I can actually upload photos to my computer!<br />
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We set up a small altar in honor of our dearly departed, and then commenced with the eating and the drinking and the merrymaking :) An awesome time was had by all :) And yes, there were men at this party too, they were the ones taking the pictures! I wish I had more pictures of the actual food, but trust me when I say everything was fabulous!<br />
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Onto the rice!<br />
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The shell of this recipe comes from the <a href="http://thepioneerwoman.com/cooking/2009/11/good-ol-basic-mexican-rice/">Mexican Rice</a> featured on Comfort Food Central, aka, <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman Cooks.</a> I fiddled around and tweaked here and there, but the bulk of the credit has to go to <a href="http://thepioneerwoman.com/">Ree</a>. <br />
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Let's get to it!<br />
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<b><u>Mexican Rice</u></b><br />
<b><u></u></b><br />
Adapted from Ree Drummond at <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman Cooks</a><br />
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-2 tbsp Canola or Vegetable Oil<br />
-2 small Onions or about half of 1 large Onion, diced<br />
-2 cups Long Grain Rice (I only had basmati rice, so that's what I used, but any long grain rice will be fine here)<br />
-2 cloves of Garlic, minced<br />
-8oz Taco Sauce (this would be all of an 8oz bottle or about half of a 16-oz bottle, I used Ortega Mild, but if you have another brand that you like, or if the idea of bottled taco sauce offends you and you have some of the real stuff, have at it)<br />
-1 small can Diced Green Chilies (if you like more of a kick, use 2 cans)<br />
-2 cups Chicken Broth (have a little extra on hand in case it is needed)<br />
-Cumin, Chili Powder, Salt and Pepper to taste.<br />
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-Heat oil in sauce pan or saute pan lare enough to hold rice and liquid. Add onion and saute 3 to 5 minutes, or until onion has softened and taken on a little color. <br />
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-Add rice, garlic and diced green chilies to pan and stir all ingredients to combine. Let rice saute for about 3 minutes or until rice develops a toasted/nutty scent.<br />
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-Add Taco Sauce, Chicken Broth and Spices to taste and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until rice is done. If rice appears too dry, add a few more splashes of chicken broth or water.<br />
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-Let rice stand covered, off heat for about 5 minutes, fluff with fork, adjust seasonings and serve with your favorite Tex-Mex goodies. <br />
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- My guess is that leftovers would be fine for a few days in the fridge and would reheat with no trouble, but ours was gone before I could find out ;)<br />
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Have a lovely weekend :) Next up, since Pumpkins and Squash are gonna be in the spotlight for the next month or two, I'm hoping to do some Pumpkin and Squash Puree tutorials. Stay tuned!<br />
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Love ya!<br />
Lynnie<br />
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(I am so, so happy I started blogging again, and if you're reading this, thanks for sticking with me!)<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com1tag:blogger.com,1999:blog-7404148200980668115.post-19002230039371750652013-11-07T10:33:00.002-05:002013-11-11T07:46:47.739-05:00Talkin' Turkey<div class="separator" style="clear: both; text-align: center;">
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We're one week into the countdown to Thanksgiving, one of my favorite holidays, and I think it's about time we talked some Turkey! (Vegetarians and Vegans and other non-turkey eaters welcome as well!) In case you missd this, I could talk about food all day, and so I shall :) I'll try and do one Thanksgivng-centric post per week, in addition to the other mischief I've got planned for the coming weeks :)<br />
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Here we go:<br />
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If Turkey is the centerpiece to your Thanksgiving Meal, what's your secret? Do you brine? Baste? Rub? Flavored Butter? Low and Slow? Deep Fried? (Around our place we brine using Alton Brown's Turkey Brine recipe that uses orange juice, brown sugar, peppercorns, kosher salt and chicken or vegetable broth). Any tips you want to pass along?<br />
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If you're meat-free, what's your go-to Thanksgiving main dish? <br />
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Discuss :)<br />
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*hugs*<br />
Lynnie<br />
<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com2tag:blogger.com,1999:blog-7404148200980668115.post-33392968764790337192013-11-04T18:33:00.002-05:002013-11-14T08:28:30.886-05:00Simple Unsweetened ApplesauceI promised you applesauce, did I not?<br />
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DISCLAIMER: My camera has wandered away. It is either in one of our travel bags from when we went away a few weeks ago and never got unpacked, or it has been swallowed by the abyss of our spare room. So, the photos in my next few posts were shot on my iPhone, and I apologize in advance if the photos aren't great. I've never used photos taken on an iPhone in a blog post before, so I really have no idea of how the photos are going to look. Not gonna let loss of camera stop me!<br />
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Anyway. Applesauce.<br />
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This is really just a nice, basic, no-sugar applesauce that is great for baking, to feed to kids and babies, and for people who don't like really sugary or overly spiced applesauce. I found the recipe in the short-lived but awesome <a href="http://smittenkitchen.com/baby/2010/04/15/first-applesauce/">baby-food sub-blog over at Smitten Kitchen. </a>The biggest change I made was that I did not peel the apples (okay, I peeled one, and then I realized how long it was going to take me to peel 4lbs worth of apples and I was working in a limited time-frame, so I skipped peeling the apples and everything was fine). This was a great way to use up apples that are just south of being good for eating. This whole thing went together quite quickly, and made my kitchen smell delicious :)<br />
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<b><u>Unsweetened Applesauce</u></b> <br />
-Adapted only very slightly from Deb at <a href="http://smittenkitchen.com/baby/2010/04/15/first-applesauce/">Smitten Kitchen</a><br />
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<b>- About 4lbs apples, cored and sliced (I used a mix of Honey Crisp and Macoun apples, but use whatever you like) Peeling is optional, do what you like.</b><br />
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<b>-4 strips of lemon peel</b><br />
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<b>-1 cinnamon stick (if you don't have a cinnamon stick, about 1/4tsp to 1/2tsp ground cinnamon would be fine)</b><br />
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<b>-1/4 cup apple cider or unsweetened apple juice</b><br />
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<b>-3/4 cup water</b><br />
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-Core and slice the apples (peel them if you are moved to and if you have more time than I did) and place them in a large pot.<br />
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-Add cinnamon stick, lemon peel, cider and water to the pot with the apples and bring to a boil. Once boiling, reduce to a simmer, cover, and let the apples cook until they are soft, about 30-35 minutes.<br />
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-Once apples are soft, remove lemon peels and cinnamon stick and let applesauce cool a bit. <br />
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-Depending on the consistency you like, you can mash the apples down further with a potato masher or whisk. Or, for a smoother cosistency, use a food mill, blender or food processor (PLEASE BE CAREFUL WHEN PLACING WARM LQUIDS IN FOOD PROCESSOR OR BLENDER). I pureed mine in the food processor and it is sooo lovely and velvety ;)<br />
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<strong>UPDATE 11/11/13:</strong> IF YOU DON'T FEEL LIKE PEELING THE APPLES BUT DON'T WANT PEELS IN YOUR FINISHED SAUCE, YOU CAN RUN THE COOKED APPLESUACE THROUGH A FOOD MILL BEFORE PLACING IN CONTAINERS AND FREEZING :)<br />
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-The applesauce will keep in an airtight container in the fridge for a week or two, and for months in the freezer :)<br />
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NOTES: As you can see, there is no sugar in this recipe, so if you're expecting a sweet sauce, you're in a for a surprise. The taste of this applesauce is very light and clear, with some really nice background notes from the lemon and cinnamon. The sauce tastes even better the next day after it has had a little chill time in the fridge :)<br />
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Next up? Mexican Rice :)<br />
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Hope this made your Monday a little brighter!<br />
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Love,<br />
Lynn ;)<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-9211713918792516012013-10-30T16:38:00.002-04:002013-10-30T16:38:29.579-04:00Life LessonsBOO!!!<br />
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Happy (almost) Halloween, Everyone!!! <br />
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Forgive the *BOO* at the beginning, but it seemed only fitting because of the date, and the fact that it's been a straight-up ghost town around here for, oh, seven months or so. But that it is going to change. Starting today. <br />
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First, some catchup in 50 words or less:<br />
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Moved from Baldwinsville to Syracuse to give my grandparents a hand. Worked at Sterling Renaissance Festival. Taught Lemoyne College Summer Arts Institute. Mikey went back to college. We adopted two little kittens. Dayjob is stressful. Miss my Food Blog. Made a pact with a friend to blog once a week.<br />
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A bit more explanation on that last bit. A dear friend of mine and I were commiserating on our life frustrations and in the course of the conversation it came up how we both had blogs that we loved but for one reason or another, we got away from them. We made a promise to each other to dust off those blogs and post once a week for the rest of the year and then see where we were at. <br />
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I love this blog, I have always loved it and for awhile there it seemed like there were at least a few of you out there who loved it too. I primarily got away from it for the main reasons people get away from their blogs, being too busy, too many other commitments on their time, needing to focus on other areas of their lives, etc. But, the other reason I kind of stopped blogging here was because I somehow convinced myself that the blog didn't look professional enough and I'd never get anywhere with it. I'd look at the websites for my favorite bloggers, both food and non-food, and I would just feel so amateurish and defeated and think to myself, *why bother? Your blog will never be that good*. Unsurprisingly, That line of thinking made it very easy for me to push blogging even farther down my list of priorities. <br />
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That line of thinking is over. Here's why:<br />
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-Everyone has to start somewhere. Every writer and blogger I admire was in the exact same place I am right now. In order for there to be a story, there has to be a beginning.<br />
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-I love to cook, I love to talk and write about cooking and when I actually keep up with this little blog, I am as happy as a clam :)<br />
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-I know how to cook, I know how to write, I know how to take pictures, all the skills are there, they just need to be refined, and the way you refine your skills is with practice.<br />
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-I need to get better at making time for the things to make me happy. <br />
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-There is no time like the present.<br />
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-I am responsible for my own happiness<br />
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So there ya go.<br />
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Enough Life Lessons for today? No worries. Soon there will be Applesauce :)<br />
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Have a fun and safe Holiday!!!<br />
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Love ya!<br />
LynnieBee :)<br />
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LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-88982523206630004192013-03-12T11:36:00.001-04:002013-03-12T11:36:15.856-04:00Chocolate Chip Bars with Molasses and Sea Salt<div class="separator" style="clear: both; text-align: center;">
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Before we get to the deliciousness that's about to happen, may I draw your attention upwards to the new *Recipes* Tab? Yes, after *coughalmostfouryearscough*, I finally got around to organizing my recipes!!! They are broken down by category (appetizers, desserts, etc), and I'm hoping that this will make them much easier to find :) I'm still working on a way to format them to be printed, I'll keep you updated on how that's going. I'm also going to be going back through some of the older posts to edit them/embed text links/spiff up the photography, etc and generally make them look a little more professional, so keep an eye out for that :)<br />
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ANYWAY!<br />
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Working on these chocolate chip bars was an absolute delight for me, for several reasons; first, um HELLO, they are chocolate chip cookies in bar form. Second, growing up, my Mom usually made chocolate chips bars instead of chocolate chip cookies so this was an awesome trip down childhood memory lane :) And thirdly because the base recipe for these bars was a gift from one of my dearest friends, Jen; it is her favorite cookie recipe from childhood, and recipe sharing with loved ones is always the very best :) I fiddled and tweaked a bit, cause that's just what I do, adding a bit more depth of flavor to the dough and suchlike, but the base recipe is essentially intact :)<br />
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I know there are hundreds if not thousands of chocolate chip cookie recipes out there, each one with a slightly different spin or secret ingredient, and that's fine, I just happen to really enjoy this one. I brought this to a friend's house where a few of my girlfriends had gathered to watch an SU Basketball game, and they were a huge hit :) These go together in a snap. Less than an hour from now, these cookie bars could be on your table. GO!!!<br />
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<strong><u>Chocolate Chip Bars with Molasses and Sea Salt</u></strong><br />
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<b>-1 cup salted butter, softened (see Note)</b><br />
<b>-3/4 cup sugar</b><br />
<b>-3/4 cup brown sugar</b><br />
<b>-2 eggs</b><br />
<b>-1 tsp. vanilla</b><br />
<b>-1 tsp. molasses</b><br />
<b>-3 cups flour</b><br />
<b>-1 tsp. baking soda</b><br />
<b>-1 tsp. sea salt</b><br />
<b>-1 bag chocolate chips or chocolate chunks</b><br />
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<b>*Note: Every foodie in the world is rolling their eyes at me for this, but I really, really prefer this recipe with SALTED butter, it gives the dough much more flavor. It does not make the dough taste salty, just well-rounded. Trust me on this.</b><br />
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<b>- Preheat oven to 375 F.</b><br />
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<b>-In a large mixing bowl or bowl of stand-mixer, beat together butter, sugars, eggs, molasses and vanilla. </b><br />
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<b>-In a separate bowl, mix together flour, baking soda and salt. Gradually add to sugar mixture, mixing until combined. Stir/fold in chocolate chips.</b><br />
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<b>- Pour into greased or parchment paper-lined 9x13 inch baking pan and spread into pan evenly. (For the record, I am a total convert to lining my baking pans/sheets with parchment paper, there hasn't been a burned cookie bottom in our house for months. Parchment paper, where have you BEEN all my life?)</b><br />
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<b>-Bake at 375 F for 18-22 minutes or until toothpick inserted in center comes out clean.</b><br />
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<b>-Enjoy with cold milk and your favorite people :) Love you Jen!!!</b><br />
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<b>Love and Chocolate :)</b><br />
<b>Lynniebee</b><br />
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<strong><u></u></strong><br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com4tag:blogger.com,1999:blog-7404148200980668115.post-52639858289699540132013-01-29T19:03:00.001-05:002013-03-15T09:24:56.608-04:00 Lime Tzatziki: Mexico,by way of Greece and India<div class="separator" style="clear: both; text-align: center;">
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Hello My Foodie Friends!!!<br />
<br />
If you've been following along on my<a href="http://lynniebee.blogspot.com/"> other blog</a>, you know that blogging more frequently is a big goal of mine this year. I've been posting most days on my personal blog, but the more I blog there, the more I miss this food blog here, for two reasons. One, I love cooking and I love blogging about cooking. And two, posting with a theme or niche in mind is much easier than just posting about whatever thing happens to be in my head that day. Sometimes I find myself struggling with coming up with interesting content for my personal blog, but a food post? No problem, I could talk about food all day, and um, I kinda do..sort of...*halo*.....<br />
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So! I'm going to make a concerted effort to get this food blog back into a regular posting groove. And actually, there are several improvements I want to make to this blog as well. I want to figure out a way to categorize the recipes and make them searchable and printable, and I want to to make it look less amateur and little more professional. If there's anyone out there in blog land who can teach me how to do this, I would greatly appreciate your help.<br />
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On to the Food!<br />
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I'm sure I'm not the only cook who experiences this, but do you ever start a recipe and then realize you're missing some of the ingredients? Oh, good, I'm glad it's not just me ;) This happened to me last night as I was making tzatziki, possibly my favorite dip/condiment in the history of ever. I'm going along in the recipe, about to add the lemon juice, when I slice into the lemon and realize that it has gone bad on the inside.....boo..... so I rummage a little further into the crisper and I find limes :) Perfect! Crisis averted! I continue with the recipe and I realize I have no dill....so, lacking an acceptable substitute, I just left it out.<br />
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WOW.<br />
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Cool, Tangy, Creamy, Refreshing and So.Very. Dippable.<br />
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Don't get me wrong, I think tzatziki is perfect the way it is and I wasn't necessarily looking to change it, but I worked with what I had and what I got was a three-way meld of Tzatziki (Greece), Raita (India) and Lime Crema (Mexico). So very smooth and silky but made interesting by the lime and the cucumber. Mikey and I cut up come carrots and celery, brined some cucumbers and toasted up some whole wheat pita and went to town. OM NOM NOM. I had this for dinner last night and for lunch again today, licking my plate and the serving spoon clean both times and I'm not ashamed to admit this.<br />
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<strong><u>Lime Tzatziki</u></strong><br />
( based on and adapted from recipes from both <a href="http://www.barefootcontessa.com/default.aspx">The Barefoot Contessa</a> and <a href="http://smittenkitchen.com/blog/2009/09/grilled-lamb-kebabs-tzatziki/">Smitten Kitchen</a>)<br />
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<strong>-2 cups (or about 16 oz) STRAINED Greek Yogurt</strong> (I used fat free Chobani Brand. *I <strong>cannot stress enough</strong> how important it is to strain the yogurt first. Straining is your first line of defense against runny, gloppy tzatziki. To that end, see the Notes below.) <br />
<strong>-1 English/Seedless Cucumber, unpeeled</strong><br />
<strong>-1/4 cup sour cream (I used full fat)</strong><br />
<strong>-Juice of one lime</strong> (if your lime is being stingy, use 2, or to taste)<br />
<strong>-1tbsp. white wine vinegar</strong> (cider or distilled may be subbed, depending the level of acidity you like)<br />
<strong>-2 cloves minced fresh garlic</strong><br />
<strong>-2 tsp. kosher salt</strong><br />
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<strong>- Place strained yogurt in medium bowl.</strong><br />
<strong>- Chop cucumber,or,grate cucumber on a box grater or shred in food processor fitted with shredding disc ( it all depends on how chunky you want the cucumber to be in the final dish). Place the chopped/ grated cucumber in cheesecloth or clean kitchen towel and wring out the excess water.</strong><br />
<strong>-Add cucumber to yogurt along with the sour cream, lime juice, vinegar, garlic and salt and stir to combine</strong><br />
<strong>-Can be eaten immediately or chilled. Serve with veggies of your choice and grilled pita (or on top of souvlaki/ gyro, etc).</strong><br />
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*<strong>NOTE</strong>: As I said above, make sure the yogurt has been strained BEFORE you start this recipe, otherwise the tzatziki will be a glopfest (technical term). May I refer you to my post on <a href="http://thekitchenismycanvas.blogspot.com/2011/05/yogurt-cheese.html">Yogurt Cheese</a> for my fave straining method? If you don't feel like clicking through, just take a 32oz tub of <strong>Greek</strong> yogurt and place it in a sieve/strainer lined with a few layers of cheese cloth or clean paper towels and place the sieve/strainer over a bowl so the excess liquid can drain out. I like to do this the day before I want to make the tzatziki, so the yogurt can drain in the fridge overnight, but if you're pressed for time you can just let it drain for a few hours. If you're using paper towels, you'll have to change them a few times. Overnight, a 32 oz tub of yogurt will have reduced down to about half it's previous volume, which will leave you with the approximate 2 cups/ 16-ish ounces you need for this recipe.<br />
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Not that this was necessarily the objective of this recipe, but it wins major points in the health department. Fat free yogurt as a base, high protein, and only 1/4 cup of sour cream in the whole thing. But, believe me, there's nothing lacking in the flavor or texture of this tzatziki, it is positively luxurious :)<br />
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It's good to be back :)<br />
*hugs*<br />
Lynniebee <br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com2tag:blogger.com,1999:blog-7404148200980668115.post-74682989140127280202012-05-01T07:58:00.003-04:002012-05-01T07:58:38.066-04:00Empty Wallet Soup<div class="separator" style="clear: both; text-align: center;">
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It happens to the best of us......<br />
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Everyone knows that sometimes, after you get the rent, utilities, medical bills and unforeseen expenses paid for, you're just gonna have to be broke for a few days until your next paycheck. We've all been there, commiserate with me, won't you?<br />
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So, tonight's challenge was feeding myself with what I had in the house (our pantry is always well-stocked, thankfully, so this certainly wasn't the challenge it could have been), and rather than let it stress me out, I was actually looking forward to it :) It gave me the opportunity to interpret a delicious and hella easy soup recipe that my friend <a href="http://www.merlynsmagick.blogspot.com/">Merlyn</a> gave me about a month ago :)<br />
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In it's true incarnation, this soup is called *Blushing Bunny Soup* (how adorable is that?), and Merlyn made it for us at our April <a href="http://lynniebee.blogspot.com/2012/04/b-is-for-book-club.html">StoryBook Club </a>Meeting a few weeks back :) Our theme? The Velveteen Rabbit :) Merlyn, my love, as I said that night, I tip my hat to you, because this has to be one of the easiest, tastiest and most comforting soups I've had the pleasure of eating :) I could face a month of rainy days if I knew that this soup would be on the menu every night. Creamy, just a little spicy, and very reminiscent of the old childhood standby (grilled cheese and tomato soup, NOM), this soup is basically all you could ask for in the comfort food realm :)<br />
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So, why didn't I just make Merlyn's original recipe and call it Blushing Bunny Soup? Because I only had some of the ingredients she called for in her original recipe, and had to improvise the rest. However, this was hardly an upsetting task, as Improvising in the Kitchen is basically the name of my game :)<br />
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Before we get to my improvised version of this soup, I am going to include Merlyn's original recipe here, because you really should make it just the way it is, at least for your first try, because it is DELICIOUS :)<br />
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<b><u>Blushing Bunny Soup</u></b><br />
(recipe courtesy of Merlyn Fuller)<br />
<b>-1 large can Campbell's Tomato Soup</b><br />
<b>-1/2 can milk or cream (as in, pour the milk/cream into the now empty soup can until it is half full)</b><br />
<b>-1 or 2 tbsp. Worcestershire Sauce</b><br />
<b>-1 or 2tbsp. Yellow Mustard</b><br />
<b>-1-2 bags Shredded Sharp Cheddar Cheese</b><br />
<b>- A few slices of toasted Italian Bread</b><br />
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<b>-Whisk all ingredients together in a saucepan over medium heat until smooth.</b><br />
<b>-Serve over broken bits of Italian Bread Toast</b><br />
<b>-snuggle up with a blanket/good book/classic movie/snuggle buddy and enjoy life :)</b><br />
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Now, onto my improvised version of this soup. Again, this version came about because I made it with ingredients that I had in my house, as a grocery store trip wasn't happening today. All of these items are fairly standard fridge/pantry fare, and, although I didn't time it specifically, I'm pretty dang sure that you could throw this together in under 15 minutes, maybe even under 10 minutes. That's a warm, comforting, CHEAP (actually, basically free because it was made of items I already had) homemade meal on the table in practically no time at all :) WIN :)<br />
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<b><u>Empty Wallet Soup</u></b><br />
(inspired by the Blushing Bunny Soup listed above)<br />
<b>-1 28oz can tomato puree</b><br />
<b>-1-2 cups milk (I used skim milk) </b>( you could also fill the puree can half full of milk, like the recipe above, really, it depends on what your desired consistency is, if you like thicker soups, back off on the milk, if you like thinner soups, use the full amount of milk)<br />
<b>-1-2 tbsp. Spicy Brown Mustard</b><br />
<b>-1 large wedge Smoked Gouda Cheese</b><br />
<b>-2 slices deli-cut Provolone Cheese</b><br />
<b>-1 slice deli-cut sharp cheddar cheese</b><br />
<b>-One large Whole Wheat Pita, toasted </b>(obviously, my first choice would have been Italian Bread Toast, but all I had in the house was the Pita, so that's what I used)<br />
<strong>-Salt and Pepper to taste</strong><br />
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<b>-Combine the Tomato Puree, Mustard and Milk in a medium saucepan over medium heat and stir to combine.</b><br />
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<b> (I used about half of this Pac Man-shaped wedge)</b><br />
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<b>-Grate the Smoked Gouda cheese into the soup and stir/whisk to combine.</b><br />
<b>-Add any other cheeses to the soup and stir/whisk to combine until smooth.</b><br />
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<b>*FULL DISCLOSURE* The smoked gouda will not melt seamlessly into the soup, some of the texture will remain and it will be visible in the soup. The provolone and cheddar, however, will melt beautifully, and will basically disappear into the soup, making it extra creamy :)</b><br />
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<b>-Taste to adjust seasonings, salt, pepper, etc to taste ( I added a few shakes of black pepper and a picnch of sea salt, and one more squeeze of mustard).</b><br />
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<b>-Serve over toasted pita or bread of choice.</b><br />
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I'm sure I don't have to tell you that the variations on this soup are virtually endless :) Want to go Italian? Switch out the Cheddar and the Gouda for Mozzarella and Parmesan and add a little basil. How about Tex-Mex? Use Pepper Jack or Manchego, sub sour cream for the milk and stir in some salsa or jalapenos, serve over tortilla chips. French? Gruyere, Dijon Mustard and a few glugs of wine, serve over baguette, and on and on and on ;) Soup can be whatever you want it to be, once you have the base recipe the sky's the limit :)<br />
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<br />
Salud,<br />
Lynn :)<br />
<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com4tag:blogger.com,1999:blog-7404148200980668115.post-29291324238577998172012-02-10T15:51:00.001-05:002012-02-10T15:51:18.167-05:00Alive and CookingFriends!<br />
<br />
Most of you read my<a href="http://lynniebee.blogspot.com/2012/02/january-review.html"> other blog,</a> so I won't go into the whole rant here, but here's the Reader's Digest version:<br />
<br />
-My laptop is stuck in a System Repair Loop and has not worked for weeks, and I have no extra money to fix or replace it.<br />
<br />
-Michael was carrying his laptop from the living room into the bedroom when he tripped and fell and dropped his laptop. Michael, thankfully, is fine. His laptop, however, is not. Michael's laptop broke completely in half. He managed to put it back together, but now it does not recognize itself. His laptop does not know it's a laptop, it probably thinks it's a toaster for all I know. And, like me, Michael does not have the extra money to fix or replace his computer, as all of our extra funds are going to savings and/or upcoming wedding expenses.<br />
<br />
To whit, I have not been able to post, as my only internet access is at work, or if I have time to scoot to my Mom's, the library, or to the home of a friend with a working computer. Since I'm just coming out of tech rehearsals for my most recent show, spare time has been virtually nonexistent. The show opens tonight, and I promised my family I would not get involved in any more performances until after the Wedding (other than my contract with SSF/ART, but the rep shows are during the day, anyway). So, soon I will have something resembling free time, and I hope to be posting more regularly, even if I'm computer-less at home. <br />
<br />
BUT!!!<br />
<br />
I HAVE been cooking!!!<br />
<br />
-Baked Meatballs and Homemade Sauce<br />
-Meatball Soup<br />
-Lemon Bars<br />
-Boston Cream Cake (I had so much frosting that I covered the whole cake with it, which made it more like cake, rather than pie)<br />
-A hand mixer mishap that resulted in frosting that I thought would be a disaster, but it turned out to be a huge hit and gave me an idea for a St. Patrick's Day Cake :)<br />
<br />
More as soon as I have the time and tools necessary to write up some posts :)<br />
<br />
Love Ya'll :)<br />
Lynn<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com2tag:blogger.com,1999:blog-7404148200980668115.post-20419196949172515402012-01-16T16:08:00.001-05:002012-01-16T16:08:27.943-05:00Inaugural Apartment Dinner!!!Hello My Lovelies,<br />
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<br />
We are slowly but surely getting settled into our new apartment, Huzzah!!! :) The pile of boxes is getting smaller and smaller and now it looks like we actually live there :) I must admit that due to the craziness of moving, working and rehearsing full-time, our first few meals there were of the cereal, soup, sandwiches, tortilla chips and salsa variety, but I am pleased to report that we stuck to our goal of no takeout :) This was our first sit-down, made from scratch dinner, and it was DELISH!!! The batteries in my camera were almost dead and I only managed to snap a few photos of the finished product, so, sadly, this is a recipe-free post, but I wanted to let anyone interested know that we are moved in and COOKING!!!<br />
<br />
Steak with Baked Potatoes and Field Greens with Walnuts, Goat Cheese and Blood Orange Vinaigrette :)<br />
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<br />
Sorry this is so short, but there's lots and lots more coming soon from Our New Kitchen!!!<br />
<br />
Love,<br />
Lynn<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com4tag:blogger.com,1999:blog-7404148200980668115.post-2292467472493184362011-12-22T08:00:00.001-05:002011-12-23T19:58:04.504-05:00Flavored Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU-TIVRcds6KPSq6cUkIRkCG62_zsEn-PAqwija8DaFS3DQPJTPnj_h9wlC5Wqijin4UweBLrIF3UsnHeSHN7Mzw1V6zA3Ev6M3lCFFpXTLoyfWlzTd6euVEjncBRvfqIqSg4YlZQVEU/s1600/Ava%2527s+First+Birthday+and+Flavored+Butter+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU-TIVRcds6KPSq6cUkIRkCG62_zsEn-PAqwija8DaFS3DQPJTPnj_h9wlC5Wqijin4UweBLrIF3UsnHeSHN7Mzw1V6zA3Ev6M3lCFFpXTLoyfWlzTd6euVEjncBRvfqIqSg4YlZQVEU/s320/Ava%2527s+First+Birthday+and+Flavored+Butter+032.jpg" width="320" /></a></div>
Okay Folks, I admit it, I can't resist a *handy dandy last-minute homemade gift* post ;)<br />
<br />
Meet Flavored Butter:<br />
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<br />
Flavored Butter is our Friend! Why? Glad you asked :)<br />
<br />
Because it's way easy, way cheap, and WAY DELICIOUS!!!<br />
<br />
I don't know a single person who is not busy around the holidays. On a personal note, this is the first holiday season in a very long time where I was working full-time, and the first holiday season where I have been engaged (yay!) and spending time with both my family and my fiance's family. I've been rehearsing for two plays, and, oh! Did I mention we're MOVING? (Not very far, still in CNY, and we're thrilled, but add packing onto the holiday rush and things get REALLY interesting). So yeah, not a lot of time, I know we've all been there.<br />
<br />
However, I love making homemade gifts, and the fact that you're reading this means that you probably do too :) The <a href="http://thekitchenismycanvas.blogspot.com/2011/12/homemade-hot-cocoa.html">Cocoa</a> I posted about earlier in December and these Flavored Butters are a dream come true for the DIYer in a time-crunch. <br />
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<br />
Anyone need a refresher on why butter is awesome? No? Good, didn't think so ;)<br />
<br />
And who better to provide the Flavored Butter recipes than the Queen of Comfort Food herself, Ms. <a href="http://www.pauladeen.com/">Paula Deen</a>? These recipes came from her <a href="http://www.amazon.com/Christmas-Paula-Deen-Recipes-Favorite/dp/B004L2KN8C/ref=sr_1_1?s=books&ie=UTF8&qid=1324676136&sr=1-1">Christmas Cookbook</a>, and I couldn't more pleased with them :)<br />
<br />
Kids, I can't tell how how fast this butter came together. Minus the softening time (which wasn't labor intensive, I just left it out on the counter and did other stuff), this whole thing came together in about an hour, as in, I had it all blended, packaged and ready to be put it gift bags in an hour, and I multiplied each recipe by 6!!! SO. FAST. If you find yourself in need of a last minute gift, you cannot go wrong with this.<br />
<br />
And taste? *SWOON* So incredibly delicious :) I mean, come on, it's BUTTER mixed with marmalade, or cinnamon and honey!!! How could it possibly NOT be delicious??? After this recipe, I don't expect to see a naked piece of toast, pancake, waffle or muffin in my house for loooong time :)<br />
<br />
NOTE: These recipes are proportioned for 1 stick of flavored butter (as they appear in the book). To make this in bulk, multiply the recipe by the number of sticks of butter you'll be using. For example, I used 6 sticks of butter for the Cinnamon Honey Butter, and 6 sticks for the Orange Butter, so I multiplied each recipe by 6. This makes a very generous amount of flavored butter, depending on what size containers you're using, (if any), you'll most likely have leftovers :)<br />
<br />
<b><u>Orange Butter</u></b><br />
-based on a recipe from <a href="http://www.amazon.com/gp/product/B004L2KN8C/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0RS96CSASFHZZX3S07GQ&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">Christmas with Paula Deen</a><br />
<b>- 1 stick (or 1/2 cup) butter, softened</b><br />
<b>- 3 tbsp. orange marmalade</b><br />
<b><br /></b><br />
<b>-Combine ingredients in a mixing bowl (I used a hand mixer on low, it gave the butter a nice whipped consistency)</b><br />
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<b><br /></b><br />
<b><u>Cinnamon Honey Butter</u></b><br />
(based on a recipe from <a href="http://www.amazon.com/gp/product/B004L2KN8C/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1EFH0397HR49JHCMK013&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">Christmas with Paula Deen</a>)<br />
<b>-1 stick (or 1/2 cup) butter, softened</b><br />
<b>-2 tbsp. honey</b><br />
<b>-1/2 tsp. ground cinnamon</b><br />
<b>-salt, to taste ( the salt is optional, I tasted my butter and it needed it, but yours may not, taste and see :)</b><br />
<b><br /></b><br />
<b>- Combine ingredients in a mixing bowl (again, I used a hand mixer on low speed)</b><br />
<b><br /></b><br />
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<b>- FOR EACH RECIPE: Pack into small crock or jar (I used 4-oz canning/jelly jars) with tight fitting lid. Or, roll in waxed paper into a log shape and twist at the ends. Chill thoroughly. If rolling in wax paper, wrap the wax paper in colorful paper.</b><br />
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As I'm sure you all have guessed by now, the possibilities for Flavored Butter are virtually endless, Maple, Garlic, Lemon, Herb, Fruit; the sky's the limit!!! Have Fun!!!<br />
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Happy Holidays to You All :) You are all part of what makes life so sweet for me :) Even if we haven't met in person, I love you :)<br />
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Buona Festa!!!<br />
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Lynn :)<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com3tag:blogger.com,1999:blog-7404148200980668115.post-77964707222765270602011-12-07T08:14:00.001-05:002011-12-10T14:58:32.788-05:00Homemade Hot Cocoa<div class="separator" style="clear: both; text-align: center;">
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It may or may not interest you to know that my absolute favorite breakfast happens to be Italian bread toast with real butter and homemade hot cocoa :)<br />
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Let's talk about Hot Cocoa for second, shall we?<br />
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Subtly different from hot chocolate, nothing takes me back to my childhood like a cup of Cocoa. When I was a kid, my Nana watched my brothers and I while my parents were at work. Every morning, I always wanted the same thing for breakfast, the aforementioned toast and cocoa. My Nana would perch me on the counter next to the stove so she should keep an eye on me while she cooked.This was a spot I frequently occupied, and it was on this counter, looking down into whatever she was cooking that my lifelong love affair with food began :) I would watch her mix the cocoa powder and sugar in the pan and then watch it bubble and carmelize into a paste (side note: Whenever the coca/sugar mixture started to bubble, my grandmother would always say "Bubble, Bubble, Toil and Trouble*, so maybe my Nana's kitchen is where my love of Shakespeare began too? ;) and then she would slowly pour in the milk, whisk it all together, pour it into my cup, and my morning joy would be complete :)<br />
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So, in a nutshell: Cocoa, to me, in addition to being delicious and festive, is also supremely comforting and nostalgic. Drinking cocoa literally makes me feel like a kid again, cared for, safe, and innocent. All this in a cup of Cocoa? Yes. In my world, YES.<br />
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This year, because of it's aforementioned qualities, I wanted to add homemade hot cocoa mix to my repertoire of homemade Holiday Gifts. I looked around online, and through some of my cookbooks, and was rather disappointed to see that most of the recipes I came across were, like, 3 parts sugar to 1 part cocoa powder. I know I've said this before, but I honestly don't enjoy the taste of heavily sugared foods and drinks. I rarely drink soda, pixie sticks make me gag, etc. And, not to point out the obvious, but the drink is called *Hot Cocoa* not *Hot Sugar* (that sounds vaguely naughty, doesn't it ? ;). So I continued to look until I could find a recipe that was at least equal parts sugar and cocoa powder.<br />
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As it turns out, I already had such a recipe in my arsenal :) This recipe (tweaked slightly by yours truly) came from a beautifully illustrated <a href="http://www.amazon.com/Autumn-Heart-Home-Susan-Branch/dp/B000GRU1PQ/ref=sr_1_6?s=books&ie=UTF8&qid=1323480486&sr=1-6">cooking and craft book by Susan Branch.</a><br />
Susan Branch's books are an absolute pleasure to read. They are sort of like peeking through a friend's illustrated recipe journal. Her books have such a familiar, conversational tone and the recipes are no-fail :) What's not to like?<br />
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I am absolutely thrilled with the way this cocoa turned out, it is exactly what I wanted it to be :) Rich but not heavy, chocolatey but not overly sweet, wicked short ingredient list, no weird chemicals or additives, and so incredibly yummy that I'm having trouble coming up with the right words to describe it, I must have used up all my poetic words up there in the first few paragraphs ;) I cannot wait to give this Hot Coca mix to my family and friends :)<br />
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<u><b>Hot Coca Mix </b></u><br />
(original recipe, adapted slightly by me, taken from <a href="http://www.amazon.com/Autumn-Heart-Home-Susan-Branch/dp/B000GRU1PQ/ref=sr_1_6?ie=UTF8&qid=1323481886&sr=8-6">Autumn from the Heart of the Home by Susan Branch)</a><br />
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<b>NOTE:</b> Since I was making this batch for holiday gifts, I multiplied this recipe by FIVE, which made ten 8oz jars of Cocoa Mix. Here, I am listing the recipe for a single batch as it appears in the book. Since I scaled it up by five and it made ten 8oz jars, I'm guessing this single batch recipe would make about two 8oz jars or one 16oz jar worth of Cocoa Mix.<br />
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<b>-3/4 cup unsweetened cocoa powder </b><br />
<b>-3/4 cup sugar</b><br />
<b>-1/2 teaspoon cinnamon (do not leave the cinnamon out! You can't really taste it, but it adds a very important note of warmth in the background. The cocoa will taste flat without it)</b><br />
<b>-1/2 cup crushed peppermint candy (optional, for experimentation's sake, I made half of the jars plain and half of the jars with the peppermint candy added) </b>(I used a box of one-dozen average sized candy canes, but, again, I quintupled the recipe. If you're only making a single batch, you'll have a bunch of candy left over, but it can always be sprinkled over your favorite dessert or hot drink :)<b> </b><br />
<b>-1/2 tsp sea salt or to taste </b><br />
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<b>-</b> If starting with candy canes, place them in the bowl of a food processor and pulse until crushed. Alternatively, you could put them in a bag and crush them with a rolling pin or heavy pot.<br />
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-Mix all ingredients together in appropriately sized bowl, depending on what size batch you are making.<br />
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-TASTE TASTE TASTE!!! Not that it's not important all the time, but with this recipe in particular, I cannot emphasize enough how important tasting is. This is just a base cocoa recipe, you are going to want to alter it to your preferences. The best way to do this is to wet your finger or dip the edge of a wet spoon into the coca mix and taste and adjust accordingly (or, pour yourself a test cup of cocoa, you know, for quality control ;). As I was working on this batch, I added more cinnamon and more salt, and I upped the peppermint candy ratio a little bit too. Play with the ingredient proportions until it tastes right to you. Yes, the milk will dilute it, but you still want the right balance of flavor notes.<br />
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-Store in airtight container and you're done. Dang short recipe, no? If you're keeping this mix for yourself and don't feel like getting fancy, any airtight container (i.e. tupperware, etc) will do. But, since I was giving these as holiday gifts, I fancied it up a little :)<br />
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-With the aid of a measuring cup and a funnel, pour the hot cocoa mix into decorative glass canning jars:) (Warning: Even with the funnel, this can get a little messy, be prepared for some cocoa dust.)<br />
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-Place lids on jars and label as necessary :)<br />
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(Yes, that is my cat in the background :)<br />
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Wrap up these lovely jars up all pretty-like and give them to your loved ones, and be sure to include this recipe note (maybe as a gift tag?)<br />
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<b>TO MAKE THE HOT COCOA: </b><br />
<b>-Add two tablespoons (or to taste) cocoa mix to 8oz (1 cup) hot milk and stir until dissolved. Garnish as desired :)</b><br />
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As you can see, Santa is neck deep in a hot tub of Cocoa, and he looks like a Happy Man to me :)<br />
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Note: I had a twinge of the mix left over, so that evening my family and I tried it out. Everyone loved it, and only one of my taste testers added some sugar to their cup. A winner, to be sure :) Also, VERY BUDGET FRIENDLY :) I curled up in front of my Christmas Tree with a cup of this Cocoa and all was right with the world :)<br />
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How's it going out there my all my fellow foodies and homemade gifters? Tell me of your adventures! I'm all ears :)<br />
Love,<br />
Lynn<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-57693884863723011042011-11-18T11:32:00.001-05:002011-11-22T20:02:57.391-05:00Secret Weapon #2 Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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As promised, a Pumpkin Soup post in time for Thanksgiving!!!<br />
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This Soup. This Soup. Ooooooooooh MAMA, this SOUP. It's about bloody time I posted about it :) It is, in fact, one of my most favorite dishes to make, and one of the most requested dishes in my repertoire :) This Pumpkin Soup, like the <a href="http://thekitchenismycanvas.blogspot.com/2009/10/my-secret-weapon.html">Chocolate Peanut Butter Cake</a> I posted about awhile back, has the distinction of being one of my culinary SECRET WEAPONS. This soup is money in the bank :) I've served it to the pickiest of picky eaters and they practically lick the bowl clean :) <br />
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However, because I am the product of the cooks I grew up with, I cannot and will not take all the credit. I first had this soup a very long time ago when I was just a wee LynnieBee. We had gone to Albany for Thanksgiving at my Uncle Bob and Aunt Emily's house. I was probably 9 or 10. My Aunt Emily served this Pumpkin Soup as the first course of the Thanksgiving Dinner, and everyone pretty much lost their minds. Smooth, Rich, Golden, Creamy, it's like drinking distilled Autmn :) My Mom got the recipe from my Aunt that day, and it has been part of our Thanksgiving (and occasionally Christmas) Feast ever since. <br />
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A few years ago, I got tired of waiting for the Holidays to come around, and started making this soup for other occasions: birthdays, dinner get-togethers, or really any time in the dark months of the year when I had the ingredients on hand and was in the mood for it or someone asked for it :) To me, this is an Autumn/Winter/Holiday soup through and through, but if the urge strikes you in June, grab some canned pumpkin and rock it out, no judging ;)<br />
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This one won't let you down. Ever. I promise :)<br />
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<b><u>Pumpkin Soup</u></b><br />
(originally from Aunt Emily, inherited by Carolyn, and put forth by me, Lynn:)<br />
<b>- 7 tbsp butter</b> (Yes, there is approximately one stick of butter in this soup. Yes, I am okay with that. Keep in mind, that is the amount of butter in the entire batch.When you look at it on a per serving basis, it's no more butter than you might spread on your toast in the morning. If it really bugs you, you can switch out about half of the butter for EVOO, but there will be a drastic difference in flavor)<br />
<b>- 6 scallions/green onions, coarsely chopped</b><br />
<b>- 1 onion, sliced (you'll be straining out the solids, so don't fuss over chopping it finely, a quick rough chop is all you need)</b><br />
<b> - 3 cups pumpkin puree (NOT pumpkin pie filling!) or 2 1/2 lbs pumpkin</b><br />
<b> - 6 cups chicken stock (broth is fine too)</b><br />
<b> - 1/2 tsp. salt</b><br />
<b> - 3 tbsp. flour</b><br />
<b> - 1 cup light cream or half&half</b><br />
<b> - thickly sliced crusty bread or croutons for topping </b><br />
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<b>- </b>Melt four (4) tablespoons butter in a large saucepan. Saute scallions and onion until soft and golden.<br />
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- Add pumpkin, chicken stock (or broth) and salt. Bring to a boil, stirring occasionally. Let simmer for about 10 minutes or until pumpkin is soft.<br />
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- Strain solids from soup with a slotted spoon or or run soup (carefully!) through a mesh strainer and return to pot.<br />
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Mix flour with two (2) tablespoons butter (I usually mash them together with a fork) and gradually whisk into soup.<br />
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- Bring soup back to a boil, whisking occasionally, until soup thickens.<br />
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- Correct the seasoning and then add the light cream or half&half and the remaining tablespoon of butter. (oh, and if you feel bad leaving that one lone tablespoon of butter in the wrapper, toss it in there, no one will complain ;)<br />
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- Serve garnished with cubed fresh crusty bread or croutons (my personal favorite kind of bread for this is Rosemary Olive Oil, but any kind of good fresh crusty bread is fine)<br />
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<b>NOTES: </b>1.These photos were taken at our October Book Club Meeting (hence the gorgeous tablescape and other deliciousness present on the table.Thank you <a href="http://merlynmischief.blogspot.com/">Merlyn</a> for the loan of the lovely Pumpkin Tureen!!!) A member was supposed to be bringing homemade bread, but she had a last minute emergency and was unable to make it, so the soup appears here unadorned. Believe me, as wonderful as the croutons are, the soup does not need them, it's equally delicious plain :)<br />
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2. If you want to give the soup a bit of a kick, add a few dashes of hot sauce or a little curry powder.<br />
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3. As I said above, if the amount of butter in this recipe is off-putting, you can swap out the first four (4) tbsp of butter for an equivalent amount of extra virgin olive oil, and omit the cream from the end of the recipe, but please know the taste will be affected. It won't taste bad, just different.<br />
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4. This soup can be made ahead of time. If you make it the night before, just stop before you add the cream and last tbsp. of butter. When ready for service, reheat and stir in cream and the last tbsp of butter.<br />
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5. This recipe is for a single batch, when serving it for holiday gathering, we double this recipe. <br />
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Taste this and fall madly in love, it's that simple :)<br />
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Happy Thanksgiving, Foodie Friends, I Love Ya :)<br />
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Lynn :)<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com2tag:blogger.com,1999:blog-7404148200980668115.post-67553340122951207052011-11-17T09:47:00.001-05:002011-11-26T20:25:52.116-05:00TKIMC Top TenFriends!!!<br />
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It tickles me pink that I have been writing this blog long enough (2 and 1/2 years, WOW), and I have earned enough readers that I actually have *greatest hits* among my blog posts! In this week of thankfulness, for your reading pleasure, I offer you a list of my Top Ten Most Popular Posts!!! I can't tell you how happy I am that people actually read this little blog. Like, people that I've never met in person read it, and more than just a few! Sometimes I feel like a total amateur, that nobody really cares about what I have to say, and I'm just sort of writing to no one. Apparently, that is not the case :) Thank You, Thank You, Thank you <b>All </b>for reading this little thing, it means the world to me! Here are the Top Ten Recipes (so far) from The Kitchen is My Canvas, based on number of pageviews. I went through and edited and/or updated a few of them slightly, and I added a few more photos. If you happened to miss any of these the first time around, take a look :) According to you all, they're my best ones so far :)<br />
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#10. <a href="http://thekitchenismycanvas.blogspot.com/2010/07/warm-nectarine-compote.html">Warm Nectarine Compote</a><br />
<img border="0" closure_uid_5rwfkm="11" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKrAYrZy_2mBnXDtOhbe0GAZPtGAHzAz7mSMEb0DY-hcpK6B99tsvbz_r5FIZiMcK0-4wod3BR8L9TVZk7En_Vu7UKcs5_h-zoU9MAS2LHuPljHKBoa47kHKpLcbuhEZ-XGWwJyToTRE/s200/Nectarine+Compote+022.JPG" width="150" /><br />
What a wonderful day this was :) Gorgoeus Weather, Good Friends, and an impromptu recipe for a luscious fruit dessert sauce :)<br />
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#9.<a href="http://thekitchenismycanvas.blogspot.com/2011/01/hummus-double-take.html"> Hummus Double-Take</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLaVSgLNJmMg7fcisCdVL_7fbAuSe5xFirmVFaQX-7CmkOjkve6exfQdLsvCs5ZuPVWnF-l2X1kUK-cEg7H3F_93KUgF7UgIXly4m983bf7QJpdeY1jFFpy89rkRITOLKUM0HZez5vqE/s1600/Hummus+2011+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_nc7vp3="3" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLaVSgLNJmMg7fcisCdVL_7fbAuSe5xFirmVFaQX-7CmkOjkve6exfQdLsvCs5ZuPVWnF-l2X1kUK-cEg7H3F_93KUgF7UgIXly4m983bf7QJpdeY1jFFpy89rkRITOLKUM0HZez5vqE/s320/Hummus+2011+002.JPG" width="320" /></a><br />
For our Greek-themed Pot Luck Dinner last January :) One of the best dinner parties we've ever had and one of the few bright spots in a winter otherwise plagued by constant illness....<br />
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#8 <a href="http://thekitchenismycanvas.blogspot.com/2011/03/irish-coffe.html">Irish Coffee</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfXJgW_hmP8jpoKrYIQuMTHUv8F-VCyzEu6Mq2kISFWvuJHce_zDlHlIXCW0St8iC1VHvFKsHupv1S8EyVkyn8vmUQrK7LJuGmT6c2WtjzU1US_ReS31phIKEPaJ-iBF2iVZnbV-rmRE/s1600/Food+Pics+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_mbotku="2" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfXJgW_hmP8jpoKrYIQuMTHUv8F-VCyzEu6Mq2kISFWvuJHce_zDlHlIXCW0St8iC1VHvFKsHupv1S8EyVkyn8vmUQrK7LJuGmT6c2WtjzU1US_ReS31phIKEPaJ-iBF2iVZnbV-rmRE/s320/Food+Pics+016.jpg" width="320" /></a><br />
I went into this one skeptical, not of Irish Coffee in and of itself, but of whether or not I would like it, seeing as how coffee and whiskey aren't really my favorite things....Well, shut my mouth, 'cause I LOVED it! Irish Coffee wrote the BOOK on *smooth with a kick*, and with winter coming on, it's good to have a cozy nightcap in your repertoire :)<br />
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#7.<a href="http://thekitchenismycanvas.blogspot.com/2011/03/sea-salt-brownies.html"> Sea Salt Brownies</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBLU3R94EI755COP6fOUaW0ZfwTXkbtSkj24iyD4RdYXxsI4IOWK4I_chjtxZoLSXVxQpy1BHppBE_ukStIJo58vsfdC8gE-i_laMEDui2XHrd366uOS76eHSNmZA80hJ2NgkCXC42CY/s1600/Dan%2527s+Birthday+2011+and+Brownies+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_uz20kd="2" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBLU3R94EI755COP6fOUaW0ZfwTXkbtSkj24iyD4RdYXxsI4IOWK4I_chjtxZoLSXVxQpy1BHppBE_ukStIJo58vsfdC8gE-i_laMEDui2XHrd366uOS76eHSNmZA80hJ2NgkCXC42CY/s320/Dan%2527s+Birthday+2011+and+Brownies+016.JPG" width="320" /></a><br />
Chocolate and Sea Salt, welcome to my Obsession :)<br />
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#6. <a href="http://thekitchenismycanvas.blogspot.com/2011/06/broken-oven-strawberry-pie.html">Broken Oven Strawberry Pie</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkh9TXyUPXHn9ePKKUbMV80NxlBKT9WL4pKwJH4sZBLmYm8cZ1lDsEAJ8tr-WAxVz1OpOGsZv2ah7cyG69xBN61vRlx3JmloAaLPfbLPB_c0zg6gSvt-LSijX8ptoG8FPkb2ZgMbtQmA/s1600/June+2011+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_ctlbvk="2" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkh9TXyUPXHn9ePKKUbMV80NxlBKT9WL4pKwJH4sZBLmYm8cZ1lDsEAJ8tr-WAxVz1OpOGsZv2ah7cyG69xBN61vRlx3JmloAaLPfbLPB_c0zg6gSvt-LSijX8ptoG8FPkb2ZgMbtQmA/s320/June+2011+036.JPG" width="320" /></a><br />
From Zero to Strawberry Deliciousness is basically no time flat, and no oven required :)<br />
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#5. <a href="http://thekitchenismycanvas.blogspot.com/2011/05/yogurt-cheese.html">Yogurt Cheese</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcVJG1OM-uxL1htKVz3KYKXe_-9MoQ-b1bKbeAdexbPfTHKPx-TmAQ43RqkQ9vutUrWwKCHWMe1dCoRBA5Hl97l7H_PtcXbWPMoQi2ZYqbaIrHgcB1EQWmiMAaJNah5jpsCbIB8VASeo/s1600/Yogurt+Cheese+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_929zfb="9" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcVJG1OM-uxL1htKVz3KYKXe_-9MoQ-b1bKbeAdexbPfTHKPx-TmAQ43RqkQ9vutUrWwKCHWMe1dCoRBA5Hl97l7H_PtcXbWPMoQi2ZYqbaIrHgcB1EQWmiMAaJNah5jpsCbIB8VASeo/s320/Yogurt+Cheese+008.JPG" width="320" /></a><br />
My very first foray into cheesemaking, and probably one of the most useful (and ecomonical and healthful) kitchen skills I've ever learned :)<br />
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#4.<a href="http://thekitchenismycanvas.blogspot.com/2011/06/victory-pancakes-oatmeal-pancakes-with.html">Victory Pancakes</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGqVTe4hWJcjwa7HFAYLI9IpH0LBw_FFmYMd0E_Z7Ukh95cgCSlV1jWRJHNIB_E8clhGxjKaf0S3hE6E2cIUS7ORu8buv-e9hAbph1F75Lz2FDHp8xa93nreh9L9IqhWmiPQSAeZSaK8/s1600/June+2011+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_p06p7h="13" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGqVTe4hWJcjwa7HFAYLI9IpH0LBw_FFmYMd0E_Z7Ukh95cgCSlV1jWRJHNIB_E8clhGxjKaf0S3hE6E2cIUS7ORu8buv-e9hAbph1F75Lz2FDHp8xa93nreh9L9IqhWmiPQSAeZSaK8/s320/June+2011+020.JPG" width="320" /></a><br />
The best batch of pancakes I've made so far, and I finally figured out a sanity saving pancake flipping strategy!<br />
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#3. <a href="http://thekitchenismycanvas.blogspot.com/2010/06/syracuse-greek-cultural-festival-at.html">Syracuse Greek Fest at Saint Sophia's</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KjFIb2fxSM96KUwTQRf6gAMiTIZkDTPqKwjQSprYT5QEcCU2j41nJN7I7V0otPLni2Qaoy6nRRcewHRaA6rU8WJKGGLrQnR9XlpJcWTjl49Dz8C7jB25CMGKgv-_5DCvidG8q8NpVfs/s1600/Early+Summer+2010+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_s7escm="2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KjFIb2fxSM96KUwTQRf6gAMiTIZkDTPqKwjQSprYT5QEcCU2j41nJN7I7V0otPLni2Qaoy6nRRcewHRaA6rU8WJKGGLrQnR9XlpJcWTjl49Dz8C7jB25CMGKgv-_5DCvidG8q8NpVfs/s320/Early+Summer+2010+036.JPG" /></a><br />
One of the best Cultural Festivals in the 'Cuse :)<br />
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#2.<a href="http://thekitchenismycanvas.blogspot.com/2011/06/dragon-salad-or-whole-wheat-couscous.html"> Dragon Salad</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0LnmCraQrOl2aGOJcdX05FhyW2Ys0BQg4VkQtL-aj0G-rkAzmE-V7U0zx5GXi_lyv6gWW7e34gD2lVFVeJ6VGno6ZJWYkboielH0k5BMPgBzur0wruGPeBn91mQ8jUaCHcA4UoNkj_k/s1600/May+2011+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_ibvhog="2" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0LnmCraQrOl2aGOJcdX05FhyW2Ys0BQg4VkQtL-aj0G-rkAzmE-V7U0zx5GXi_lyv6gWW7e34gD2lVFVeJ6VGno6ZJWYkboielH0k5BMPgBzur0wruGPeBn91mQ8jUaCHcA4UoNkj_k/s320/May+2011+022.JPG" width="320" /></a><br />
This one tops my *Good and Good For You* List,and has SUMMER written all over it :)<br />
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aaaand......<br />
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#1. <a href="http://thekitchenismycanvas.blogspot.com/2010/10/crock-pot-lasagna.html">CrockPot Lasagna</a> :)<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Z0vLG_oCNH6xtYW9GBk7vBHALEfo9zkp1YikDtLCVxbl_zBAWkhhjTittc0A4cof8B5nHDsPM8CxHpHq6jR4NeQuZ_Ninj96LNardv9rSxzw09WARNmW6yaPeFmTcnvM8GDmJkjNdQ/s320/Chocolate+PB+Pie+and+Crock+Pot+Lasagna+013.JPG" /><br />
All you could ever ask for in a comfort food, and it basically cooks itself :) HELL YEAH :)<br />
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Thanks for hanging in with me all this time, can't wait to keep on cooking with you guys! Stay Hungry!<br />
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LynnLynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-67471861735738577342011-11-07T11:03:00.000-05:002011-11-16T20:29:56.754-05:00Spotlight On: Columbus, OhioNothing beats a pleasant surprise :)<br />
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The first weekend in November my family and I went to visit my brother, Dan, in Columbus, Ohio, where he is a graduate student studying Urban Planning at Ohio State University. <br />
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People, I do not know what I was expecting, but it most certainly wasn't a gorgeous, clean city with a vibrant arts community, a huge and amazing university with a kickass sports team, beautiful rivers, peaceful suburbs, interesting and diverse neighborhoods, just about every other cool thing you can think of. We had a wonderful weekend exploring, attending the Ohio vs. Indiana football game (Buckeyes won 34-20!!!!! O-HI-O!!!!), relaxing in the hotel, and EATING. No foolin', the food scene in Columbus is A.MAZE.ING. I can't say enough good things about it :)<br />
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The foodie adventure started on Friday night when we hit up a Middle Eastern Restaurant called <a href="http://www.lavashcafe.com/">Lavash Cafe </a>.<br />
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This my friends, was first rate short order Middle Eastern cooking. Yes, you read that correctly. You wouldn't think that a counter service- based restaurant could be this good, but it WAS. Their menu was extensive and everything was fresh. excellently seasoned and DELICIOUS. An added bonus was that the owner was a constant, pleasant presence in the dining room, stopping by each table several times to answer menu questions, deliver food to customers that weren't able to walk up to the counter, make jokes, check on the diner's experience, and just generally be entertaining and friendly. This gentleman clearly took pride in his food and his business, and his good mood was certainly infectious. We started with hummus and Kibbeh, which, for those unfamiliar, is ground meat with onions and pine nuts in a deep fried wheat shell served with yogurt sauce *YUM*, for entrees, there were gyro platters, Shawarma, and Mojadara (rice and lentils over a tomato, cucumer and herb salad), all served with saffron/almond rice, salad and pita bread. This place was a total win :) Props to the Lavash Cafe crew for running such a tight ship :)<br />
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But the evening didn't end there :) After some shopping and a little downtime at my brother's apartment, we headed over to what might have been one of my favorite spots, the Grandview Ave. neighborhood for some ARTISANAL ICE CREAM *swooooooooon!!!* We had the pleasure of going to <a href="http://jenisicecreams.com/">Jeni's Splendid Ice Creams</a>, (sorry, I couldn't the photo of this one to load) which, if you are unfamiliar, is a homegrown business that started in Jeni's home kitchen, and now has 11 locations across the state of Ohio. Jeni's only uses local milk from grass fed cows, and boy oh boy oh boy can you taste the difference that that makes :) In Jeni's own words, they only create ice cream flavors that, " we fall madly in love with, that we want to bathe in, and that make us see million year-old stars". I am so glad that there are other people in the world that feel the same way about ice cream that I do :) The Jeni's team is endlessly creative when it comes to ice cream flavors. Among the <a href="http://www.jenisicecreams.com/categories/Flavors/">flavors</a> we sampled that night were Goat Cheese with Figs and Cognac, Salty Caramel, Smoked Tea and Plum Pudding, Vanilla Cedarwood, and one called "The Milkiest Chocolate in the World" which most certainly lived up to it's name. I do not have the words to tell you how absolutely delicious this ice cream was, but I can tell you that Jeni's will DELIVER ICE CREAM VIA UPS ANYWHERE IN THE COUNTRY!!! I know this because my brother sent my mother some Jeni's ice cream for Mother's Day this year :) I wholeheartedly recommend this ice cream :) Jeni has also recently published a <a href="http://www.jenisicecreams.com/products/Jeni%27s-Splendid-Ice-Creams-at-Home-%28signed-copy%29.html">cookbook</a>, and one day soon it will be MINE!!!<br />
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The next standout on our culinary tour was post-football game dinner on Saturday night at <a href="http://www.citybbq.com/">City BBQ</a><br />
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Another Ohio standout, and one of the only BBQ joints I've ever found that might actually be in the same category of Syracuse's beloved Dinosaur BBQ. Again, this is counter service in it's highest form. You know the food's gonna be dang good if there's a (fast moving) line out the door. After ordering at the counter, and waiting a surprisingly short amount of time, we plunked down at a bare wooden table which was dressed only with a napkin container and a motley assortment of bbq sauces, we dug into our feast. Friends, this was my first encounter with a Carolina Pulled Pork Sandwich, and HIGH HOLY HELL am I a woman converted :) Allow me to explain. By and large, I strongly dislike coleslaw. I find it too squishy and too sweet to really be palatable in most cases. However, this coleslaw was cool and creamy and tangy, not the least bit sweet or mushy, and the interplay of the tangy, cool coleslaw against the rich, unctuous pulled pork was HEAVENLY :) I now have a standard order whenever I go out for BBQ :) Several of my table mates also got the Carolina Pork Sandwich, but the Brisket and the Pulled-Pork sans coleslaw were also excellent. I must also give props to the fresh-cut French Fries, which were the exact right kind of crispy, the mac and cheese, the spot-on cornbread, and THE DEEP FRIED PICKLES ( deep friend pickles were one of those foods that weirded me out at first, but one bite and I'll never look back, YUM-O!!!) A fun quirk about City BBQ? The walls are decorated with antique/quirky/interesting bbq and hot sauce bottles, and if you bring one in to add to their collection, you get free food, can't hate that :) I also want to give a nod to the fact that both their lemonade and iced tea were scratch made and freshly brewed with real lemons and real tea leaves and natural sugar and you could absolutely taste the difference :) We wanted to try the Peach Cobbler, but we were stuffed absolutely silly and dessert was not an option, so we'll save that one for the next trip :)<br />
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Before heading back to Syracuse on Sunday, we had brunch at another local institution in the Grandview neighborhood, <a href="http://www.paulsonline.com/">Paul's Fifth Avenue </a>. <br />
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This was another establishment that was packed to the gills (although being the day after an at-home game victory for Ohio State, I really shouldn't have been surprised). At first, I was a little put off, because there was absolutely NO ROOM for diners waiting for a table, so your choices were to hover over the already seated diners, or smush two or three deep against the wall. However, this is a design flaw and in no way the fault of the staff. They sat us as soon as they could and got to us as soon as they could. Having been in food service off and on for most of my adult life so far, I'm more than willing to cut them a little slack. Our server was in a refreshingly good mood, which is always welcome after a harried morning :) Paul's has been around for over 40 years, and if the rest of their meals are as good as their breakfasts are, I can understand why :) No one got anything especially elaborate, eggs over easy/sunny side up/scrambled, toast, a Greek Omelet, a Wisconsin Omelet, sausage patties and home fries,but everything was cooked to perfection, served hot, excellent portion sizes, and DELISH :) If I had one complaint about Paul's it would be that they really should expand their building, they absolutely have the client base to justify an expansion, but service and food-wise, everything was excellent :)<br />
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I loved Columbus, capital *L* Loved :) I had a wonderful time with my family and I was genuinely sorry to leave. I'm definitely going back as soon as possible :) <br />
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Love,<br />
Lynn <br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com1tag:blogger.com,1999:blog-7404148200980668115.post-54625370222589421782011-09-28T22:04:00.000-04:002011-09-28T22:04:02.797-04:00Preserving Summer Peach ButterGreetings:)<br />
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As much as I love Autumn, the end of Summer is always bittersweet for me, as I'm sure it is for many. This year, I decided to go on a brand new canning adventure and carry a small edible piece of Summer with me through the darker months of the year: Peach Butter :)<br />
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I love canning and preserving :) I've been helping my family do it all of my life. It's a great group activity. I mean,who doesn't love a kitchen filled with good food, good smells and good conversation? Canning is a good skill to have and a great way to exercise more control over what's in your food. My usual canning repertoire is strawberry jam, blueberries (okay, confession time, I don't process the blueberries, I wash and freeze them in airtight containers and they do just fine, they last all winter, no problem and they taste great :) applesauce and tomatoes and/or tomato sauce. But this year I wanted to branch out a little and give peach butter a try. It was the first fruit butter I have ever attempted and, let me say in all honesty, YUM. This, my dear friends, is spreadable Summer, high, lush, ripe Summer, my mouth is watering just thinking about it....do I have any up here?...hmmmm.....*seductive eyebrow-wiggle in the direction of the fridge*<br />
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This, like many of my best kitchen ideas, came from Deb at <a href="http://lynniebee.blogspot.com/2011/09/simple-pleasures-september-28th.html">Smitten Kitchen</a>. God BLESS this woman, she is a fearless culinary explorer. She came across a recipe for peach butter, drastically reduced the sugar and ELIMINATED the cinnamon and other warming spices and hot damn if she didn't hit the nail on the head. This is exactly what I would want out of a fruit butter, not too sweet, no heavy spices, just pure, unadulterated ripe peach flavor, YOWZA.<br />
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I actually made two batches of this on two consecutive Saturdays. The first was a small test batch, and it only made about four half-pint jars. After round one passed without injury, my dear friend Theresa came over for the day and we made a triple batch :)<br />
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The photos presented here are a mix of those two days. I've really followed Deb's method pretty much to the letter here, with one notable exception: For reasons unclear to me, my peach butter took TWICE as long to reach the desired consistency as Deb's original recipe said it would. I really don't know why that happened (but I noticed in the comments on her <a href="http://smittenkitchen.com/2011/09/peach-butter/">peach butter post</a> that this happened to several other people, so I don't feel so bad about it). If I'm gonna lay it all out on the table, I would have liked my triple batch to be just a <i>wee</i> bit thicker, but I was afraid that if I let it reduce any more, the fruit would take on a burned flavor, and nobody likes that. So, I favored the spot-on flavor and slightly off consistency side of the equation and I didn't look back. You shouldn't either :) As you'll see in the recipe, you don't necessarily need to hot water-bath can this stuff. You can cool it, put it right in the jars, seal them up and put them in the fridge, and they'll last you a few weeks.......in theory *halo*<br />
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<u><b>Peach Butter </b></u><br />
(<a href="http://smittenkitchen.com/2011/09/peach-butter/">original recipe from Deb at Smitten Kitchen</a>)<br />
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*This amount makes about four cups of peach butter<br />
- 4 pounds peaches<br />
- 1 cup water <br />
- 2 cups granulated sugar<br />
- Juice of 1 lemon<br />
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<b>Without a Food Mill: </b>Cut a small *X* in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds, and then into a bowl of cold water for a minute. The peels should slide right off. (If you have a food mill, which I did, skip this peeling step and you'll see where to use it in a moment).<br />
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- Halve your peaches and remove the pits, then cut each half into quarters (i.e. 8 chunks from each peach). Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15-20 minutes, stirring them occasionally to make sure they cook evenly. If you have a food mill (I did) run the peaches through the food mill to puree them and remove the skins. If you don't have a food mill, -i.e. you already peeled your peaches- you can puree them in a food processor, in a blender (Careful! They will be hot!) or with an immersion blender. How smooth you blend the butter is up to you, any consistency level is fine, whatever you prefer. If you do use the food mill, the peach liquid that strains out of the bottom will look thin, but don't worry it will thicken up.<br />
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- Return the peaches to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30-40 minutes (WARNING: This may take longer than 30-40 minutes, in my case it too about 90 minutes, DON'T PANIC), stirring occasionally in the beginning and more often near the end as the butter thickens up, you don't want the fruit masses on the bottom to get scorched.<br />
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- There are a few ways to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolving into the pot, it is done. Or, you could use a cold or frozen plate; dollop a spoonful of the butter into the middle of a cold plate and if no water forms a ring around it in a couple of minutes, it is done. Or, you could use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear trail when scraped across the bottom.<br />
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- If you are not canning the peach butter, let it cool and keep it in an airtight container in the fridge. It should be good for at least two weeks.<br />
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- <b>To can the peach butter: </b>First, sterilize your jars by boiling them in a large deep pot of water (with enough water to cover the jars completely) for 10 minutes or by washing them in lots of hot, soapy water, rinsing and drying them well. (Deb says to put the jars minus the lids in a 200 degree oven for 20 minutes, but I didn't do this and everything was fine).<br />
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Divide your piping hot peach butter between your jars, leaving a little room at the top.Wipe the rims clean with a dry towel and cover the jars with their lids. Submerge the jars in a canner or large deep pot of boiling water for 10 minutes, either in a removable basket or using tongs to dip and remove them. Let cool completely on towels, a process that may take overnight. If canned properly, the peach butter should last indefinitely at room temperature.<br />
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Somewhere there is a tray of homemade biscuits begging to be slathered with this golden nectar. Make it happen :)<br />
Love,<br />
Lynn <br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com2tag:blogger.com,1999:blog-7404148200980668115.post-31568163478230300052011-09-10T20:47:00.001-04:002011-09-10T20:47:09.101-04:00Fresh Corn Salad<div class="separator" style="clear: both; text-align: center;">
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Hello , My Lovelies :)<br />
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As I've been babbling about over on my <a href="http://lynniebee.blogspot.com/2011/09/simple-pleasures-september-10th.html">other blog, </a>this has been a busy and WONDERFUL summer, the highlight of which being our Engagement on July 24th, 2011 (Wahoooooo!!!! We're getting MARRIED!!! *happy dance!*) If you care to, you can read all about the adventures of Proposal Day and other Summer Shenanigans <a href="http://lynniebee.blogspot.com/2011/09/adventure-continues.html">here</a>, and view photos of the Proposal <a href="http://proposaljuly24th2011.shutterfly.com/pictures">here</a> :)<br />
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Summer usually keeps me away from my computer quite a bit. I apologize for my absence and I'm so excited to be blogging again :)<br />
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And now, without further ado, THE FOOD :)<br />
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As you may or may not know, one of my all-time favorite summer foods is corn. To me, corn on the cob with butter and salt is pure happiness, and I'm sure I'm not alone in that! However, although we primarily idenitfy corn as a summer staple, here in upstate NY, good quality local corn is available through September, which makes it a lovely Late Summer/Early Autumn treat as well. <br />
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However, there's much more to do with fresh corn than just eating it on the cob. I'm sure corn on the cob must get boring after awhile, though that's never happened to me. It's always nice to change it up though! Enter Fresh Corn Salad :) This recipe has lots going for it, other than being light and fresh and tangy and yummy, it's also a great make-ahead dish, which is nice for large gatherings, so you don't have to stand by the stove or the grill waiting for the corn to be done while there's a party going on:) The only slightly labor-intensive part is removing the corn kernels from the cob, but even that goes fairly quickly once you get the hang of it.<br />
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The way I'm presenting it here, this is more of a method than a recipe. It's based on the Fresh Corn Salad Recipe from <a href="http://www.amazon.com/Barefoot-Contessa-Cookbook-Ina-Garten/dp/0609602195/ref=sr_1_1?ie=UTF8&qid=1315701297&sr=8-1">*The Barefoot Contessa Cookbook*</a> by Ina Garten, the ingredients are the same, with timing and amount alterations on my part.<br />
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<u><b>Fresh Corn Salad</b></u><br />
(original recipe inspiration from Ina Garten)<br />
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<b>- 10-12 ears fresh corn on the cob, shucked and cornsilk removed (this can be made with good quality frozen corn in a pinch, but it would not be my first choice)</b><br />
<b>- One medium red onion or two small red onions, finely chopped</b><br />
<b>- A handful of fresh basil leaves, torn or finely chopped</b><br />
<b>- A few tablespoons Extra Virgin Olive Oil</b><br />
<b>- A few tablespoons Apple Cider Vinegar</b><br />
<b>- Salt and freshly ground black pepper to taste</b><br />
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- Place corn in large pot of boiling water and cook until starchiness is removed (this can take 8-12 minutes, the corn should give slightly when poked with a fork)<br />
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- Remove corn from cooking water and submerge in large bowl of ice water to stop the cooking process and set the color (don't skip this step, otherwise you'll have mushy, overcooked corn)<br />
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- Remove corn from ice water. Remove corn kernels from cob. If you have one of those little corn kernel remover things (they look like circles with lots of little nubbly fingers on the inside) then go ahead and use that, however, if you do not (I didn't) this is is the method I would suggest:<br />
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- Place a small round bowl bowl upside down inside a larger bowl so that the bottom is showing. Place the corn on top of the little bowl and scrape down the sides of the corn with a sharp knife (watch your fingers!!!) so that the kernels stay in the big bowl and don't go flying everywhere. Once the corn has been removed from the cobs, run your (clean) fingers through the corn to break up any clumps.<br />
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- Once all the corn kernels have been removed, combine with red onion, basil, EVOO, vinegar salt and pepper. I really do find that the most efficient way to mix this salad is with my (clean!) hands<br />
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- This salad can be serviced chilled or at room temperature, it's great for Barbecues and Potlucks, and I've relied on it for years :)<br />
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More to Come!!!<br />
Love,<br />
Lynn :)<br />
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<br />LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com0tag:blogger.com,1999:blog-7404148200980668115.post-59196425406665212622011-07-01T21:24:00.000-04:002011-07-01T21:24:22.413-04:00The Ones That Got AwayFriends!!!<br />
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On the morrow, I will be leaving for Lake George for all of next week. My family has spent the week of Fourth of July in the Adirondacks since my Mom was a kid, and it is one of my absolute favorites places in all the world :) It is also where the <a href="http://thekitchenismycanvas.blogspot.com/2009/07/two-for-price-of-one.html">Vermonster</a> lives :) My internet access up at the Lake is sporadic at best, so I wanted to get in one more blog post before we take off tomorrow. This week has been a flurry of packing, chores, errands, workshop prep and tying up loose ends before we leave, so no blog worthy cooking really took place (actually, that's not true, I made some damn fine Egg Creams the other night, but we didn't have the correct kind of glasses to serve them in, so the photos turned out pretty lousy, I'll blog about them later when I have the right kind of glasses).<br />
So, rather than post about a new recipe, I thought I'd post a few photos of some of the recipes I have attempted in the time I've had this blog (just over two years, wow!!!) that, for one reason or another, never made it up here. I had wanted to post five or six, but I'm having lots of issues with my laptop lately, and it won't let me post more than three sets of photos for some reason, so we'll have to go with three. For the sake of brevity, I'll try to keep the descriptions reasonably short. But, if you like the look of any of these, let me know and I'll do a formal post complete with recipe about them :) And now, without further ado, an assortment of recipes that you have never laid eyes on before, on this blog, anyway :) See you next week, my lovelies, have a wonderful holiday!!!<br />
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Love,<br />
Lynn <br />
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<u><b>Red Velvet Cheesecake </b></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLzTnvH0BuPSkA2hNf5PvZr6da9CovH541KUKotm6GjcnH57NT7xAbbxuBHwT9SA5MyT9Cj137HhoGH2lSUk7Q_dihqwJ-664uB6A4b4iME8BYjKX0z0UMy20b3YVchiKxImacB6ZMLM/s1600/IMG_2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLzTnvH0BuPSkA2hNf5PvZr6da9CovH541KUKotm6GjcnH57NT7xAbbxuBHwT9SA5MyT9Cj137HhoGH2lSUk7Q_dihqwJ-664uB6A4b4iME8BYjKX0z0UMy20b3YVchiKxImacB6ZMLM/s320/IMG_2469.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLCSNf7hN6uShvWphrwdbV7yJ4wegpVOv3ayL4qMiNQJFtYYrsQLDetlis8-LDpk0T2OhC_BxlqJiIV1OrsHa84uCmkbJwLaP8yHmQ1C0e0xyqxAv-yFft_xU-XAFlJy30NHakV_DIbA/s1600/IMG_2472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLCSNf7hN6uShvWphrwdbV7yJ4wegpVOv3ayL4qMiNQJFtYYrsQLDetlis8-LDpk0T2OhC_BxlqJiIV1OrsHa84uCmkbJwLaP8yHmQ1C0e0xyqxAv-yFft_xU-XAFlJy30NHakV_DIbA/s320/IMG_2472.JPG" width="320" /></a></div> Yup, it bubbled over and cracked. Back to the drawing board with this one. We still ate it though, with a lovely white cream glaze:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6qtywcLDnTjM2MBdAZxf5IGMqettTeP16DUfXZKQoWQ9JjHnZrDzD8rgBsC0s_m0GOexDpcgvY8xFbsiGRkkwxpM_BqGBoL7zZqvuy2ZMoOUQ0Kjl9h_qtQhVfV-b0mOTFk_Ap7pfBI/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6qtywcLDnTjM2MBdAZxf5IGMqettTeP16DUfXZKQoWQ9JjHnZrDzD8rgBsC0s_m0GOexDpcgvY8xFbsiGRkkwxpM_BqGBoL7zZqvuy2ZMoOUQ0Kjl9h_qtQhVfV-b0mOTFk_Ap7pfBI/s320/IMG_2492.JPG" width="320" /></a></div>Taste-wise it was wonderful, but not much to look at. As soon as I figure out to how to correct the above problem, I'll post it here :)<br />
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<u><b>Panzanella</b></u><br />
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There are as many versions of this Tuscan bread-based salad as there are stars in the sky, depending on what season it is. This is one that I made back in April that was supposed to go to an Italian-themed potluck dinner, the same was I was supposed to bring the <a href="http://thekitchenismycanvas.blogspot.com/2011/05/olive-oil-and-orange-cake.html">Olive Oil and Orange Cake</a> to. However, that was not to be. I came down with a horrible stomach bug that day and was unable to attend the dinner. my family ate the Panzanella and the Olive Oil Cake went into the freezer for two weeks and was resurrected for a birthday party :) This one was delicious, but because I was so sick, it slipped off my radar to blog about it. I'm excited to make more of these as the summer progresses and the veggies ripen :)<br />
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<u><b>Chocolate Chip Pie</b></u><br />
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This is basically a chocolate chip cookie in a pie shell. Yup, cookie pie. Yup, it's so good it's probably illegal. This is one of the ones that got lost in the shuffle during an insanely busy holiday season and a very ill winter. Once Autumn arrives again (and, believe me, it can take it's sweet time, I LOVE SUMMER) I will blog about this one. It's rich, chocolatey, flaky goodness lends itself more to the palate of the cozier months of the year.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuQlE9_apRVsdAOBw_SP6mZP7t6srsKtphyOigkhUvoxOhj5twnDDbOG1duZyzGSCCICSBPjIi1lfzssfyPRwzkifrn5CbbpUVht3UgVWsiVrrfffx7FFcuKAjwPPUnt6MDpaSKb7qPk/s1600/Chocolate+PB+Pie+and+Crock+Pot+Lasagna+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuQlE9_apRVsdAOBw_SP6mZP7t6srsKtphyOigkhUvoxOhj5twnDDbOG1duZyzGSCCICSBPjIi1lfzssfyPRwzkifrn5CbbpUVht3UgVWsiVrrfffx7FFcuKAjwPPUnt6MDpaSKb7qPk/s320/Chocolate+PB+Pie+and+Crock+Pot+Lasagna+003.JPG" width="320" /></a></div>LynnieBeehttp://www.blogger.com/profile/17222942955222949903noreply@blogger.com3tag:blogger.com,1999:blog-7404148200980668115.post-204411243365154912011-06-27T18:34:00.000-04:002011-06-27T18:34:08.137-04:00Broken Oven Strawberry Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkh9TXyUPXHn9ePKKUbMV80NxlBKT9WL4pKwJH4sZBLmYm8cZ1lDsEAJ8tr-WAxVz1OpOGsZv2ah7cyG69xBN61vRlx3JmloAaLPfbLPB_c0zg6gSvt-LSijX8ptoG8FPkb2ZgMbtQmA/s1600/June+2011+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkh9TXyUPXHn9ePKKUbMV80NxlBKT9WL4pKwJH4sZBLmYm8cZ1lDsEAJ8tr-WAxVz1OpOGsZv2ah7cyG69xBN61vRlx3JmloAaLPfbLPB_c0zg6gSvt-LSijX8ptoG8FPkb2ZgMbtQmA/s320/June+2011+036.JPG" width="320" /></a></div> Life Happens.....<br />
Our oven is broken. Or, to be more specific, the touch pad that controls our oven is broken. A replacement part has been ordered, but it will take 7-10 days to arrive, so we remain oven-less until that time. Thankfully though, since it is the touch pad and not any of the heating elements, our stove still works :) Last weekend we had a cookout for Father's Day and my parent's wedding anniversary, which happened to fall on the same day this year. The strawberries are in full swing, *insert Lynn's happy dance of summer berry glee here*, and our original plan was to either make strawberry shortcake or take a crack at <a href="http://smittenkitchen.com/2011/05/strawberry-summer-cake/">this luscious looking strawberry cake</a>, but our sans-oven status pretty-much negated that. Perusing my Mom's cookbook shelves I came across a small, paperback cookbook from the late 1970's that was published by the Pulaski, NY, ABE Program (basically an Adult Continuing Education program). Seeing that I had taken it out, my Mom flipped through the book also and noticed this Strawberry Pie recipe. It called for a graham cracker crust, and she happened to have a pre-made crust on hand. It looked quite easy, didn't call for the oven since we already had the crust, and we had just gotten a flat of strawberries at the Farmer's Market. It was meant to be :)<br />
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This pie is sweet and simple. Strawberries, Cream Cheese, Sugar, Cornstarch, Water. Yup, that looks a lot like just FIVE ingredients to me! Okay, five ingredients not counting the pre-made crust that we already had. There are certainly some decent pre-made pie crusts out there, choose your favorite brand or label read until you find one that doesn't have a lot of junk in it. Or, heck, if you have one on hand that YOU made, so much the better :)<br />
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<u><b>Broken Oven Strawberry Pie </b></u><br />
- taken from the *Pulaski ABE Recipes* Book, 1979 edition. Inspired by "Glazed Strawberry Pie", submitted by Maureen Labrake of Oswego, NY.<br />
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- Pre-baked 9 inch graham cracker pie crust (a regular pie shell would be fine too)<br />
- 1qt drained, hulled strawberries (fresh, local, in season strawberries will be best, but out of season strawberries will do in a pinch)<br />
- One 3oz package cream cheese, softened<br />
- 1 cup of sugar (or to taste, depending on sweetness of berries)<br />
- 3 tbsp. cornstarch<br />
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- Spread softened cream cheese over the bottom the pie shell and cover with half the berries (use the choicest and most attractive berries for this)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuquwdgeTAbzX1lRh__63mMu014LcyTBindWO_Emxn41KYiQm6RC93WRY5n3KCty0-jnoyM8niJDiChgRpsNCCSe13qhUzg4FmmMe6gHEGtOVsO_ZmRZMlgmntEjgSsPPrrTFqk4lXs0/s1600/June+2011+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuquwdgeTAbzX1lRh__63mMu014LcyTBindWO_Emxn41KYiQm6RC93WRY5n3KCty0-jnoyM8niJDiChgRpsNCCSe13qhUzg4FmmMe6gHEGtOVsO_ZmRZMlgmntEjgSsPPrrTFqk4lXs0/s320/June+2011+032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-41A1RPqYU-Ih2scqjd_XwhtppvB8da-JnHkHaGPDDrkIqe2ndLAM_X8QxTcalKgGZoN6D95jj9onVy52GQyRVJQl1zAVEVXDcEg1TMs06yC7qCkGiJicrThQx3uQQPA7nCejAjysTws/s1600/June+2011+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-41A1RPqYU-Ih2scqjd_XwhtppvB8da-JnHkHaGPDDrkIqe2ndLAM_X8QxTcalKgGZoN6D95jj9onVy52GQyRVJQl1zAVEVXDcEg1TMs06yC7qCkGiJicrThQx3uQQPA7nCejAjysTws/s320/June+2011+030.JPG" width="320" /></a></div>- Mash the remaining berries and add a little water to them if necessary until you have about 1& 1/2 cups. Transfer the berries to a saucepan, bring to a boil and stir in sugar and cornstarch. Cook over low heat, stirring constantly, until mixture returns to a boil. Boil one minute.<br />
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- Allow mixture to cool slightly. Pour mixture over berries in pie shell. Chill pie for at least two hours or overnight. Serve with whipped cream :) Enjoy the berries while they last :)<br />
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