tag:blogger.com,1999:blog-71609456841166134682024-02-07T05:57:58.396-08:00My Enchanting KitchenMy chronicles of being a domestic goddess, infusing creativity and experimentation into every crumb and crevice of the food I passionately prepare in my enchanting kitchen... sometimes I feel like a mad scientist, other times like a genius... crafting delicious and unique food is my passion!Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-7160945684116613468.post-38571111409856949572013-02-10T11:45:00.000-08:002013-02-10T11:45:50.145-08:00Garlic French Fries without a Deep FryerThese homemade French fries are so good, and very quick and easy. They are made in a skillet on the stove. I whipped them up one night while cooking dinner. My kids were starving and we ate these as an appetizer while our dinner was in the oven.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusO8nfxgeiVkgJoWg6RgN9nBu1hVIgLTsGhSQDHGxUvuXmNTcBUzRScEjJqrmXBzWMU4LyntB5Wn0p_pul3vHOFwZOJVGlfaSiXPPR5p3vEzY3KHfIIfSjWtk2HsFKKYGc_wyE9cEZxk/s1600/French+Fries+with+Garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusO8nfxgeiVkgJoWg6RgN9nBu1hVIgLTsGhSQDHGxUvuXmNTcBUzRScEjJqrmXBzWMU4LyntB5Wn0p_pul3vHOFwZOJVGlfaSiXPPR5p3vEzY3KHfIIfSjWtk2HsFKKYGc_wyE9cEZxk/s640/French+Fries+with+Garlic.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade French fries with garlic</td></tr>
</tbody></table>
<br />
To make these, a <a href="http://www.blogger.com/"><span id="goog_844376633"></span>French-fry cutter<span id="goog_844376634"></span></a> is your best friend. I also have a <a href="http://www.pamperedchef.biz/rachelyoung?page=products-detail&categoryId=123&itemId=2578&productId=26448" target="_blank">garlic peeler and slicer set</a>, which makes peeling and slicing garlic a 30 second task.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijkZ13QguE0RKwOjY1RW8i9WLbqcYlplJIEHsWLjHTjRTy8ZRVZwib_zmU_uQciUE-F9R_xk_rdsZDs3DmWNjtajIZWd-gCUsBQmvbRqRrs32XJkSN54rOQitLEUebAQYHXqt1bAOSO8/s1600/iPhone+Pics+2.10.13+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijkZ13QguE0RKwOjY1RW8i9WLbqcYlplJIEHsWLjHTjRTy8ZRVZwib_zmU_uQciUE-F9R_xk_rdsZDs3DmWNjtajIZWd-gCUsBQmvbRqRrs32XJkSN54rOQitLEUebAQYHXqt1bAOSO8/s320/iPhone+Pics+2.10.13+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French-fry cutter and garlic peeler and slicer set</td></tr>
</tbody></table>
Ingredients:<br />
3 or 4 medium potatoes<br />
1 tsp. garlic salt<br />
1 tsp. black pepper<br />
6 cloves fresh garlic, sliced<br />
4 tbsp. peanut oil (I used olive oil because it's what I had, and it was fine)<br />
More salt & pepper to taste <br />
<br />
Instructions: <br />
Slice the potatoes into fries (this is where a French-fry cutter comes in handy!) I didn't peel mine and they were great. Heat the oil in a skillet on medium heat. While the oil is heating, slice the garlic. <br />
<br />
Put the garlic in the skillet to infuse the oil. After about a minute, add the potatoes, garlic salt and pepper. Stir occasionally.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8973aL1bW6OZu_1ipcTCv2K8MZjNbV-Uo_HMbDL-hxVODBFLBf9YL7SdXlNrkJ6PEQ5HmuGoHjP28fopKgG7PSpZN1IiYv5HBtZ7AA4ce2_9SeZvSvTWjOWB1GbHTw8bAvBgKclB5CIQ/s1600/iPhone+Pics+2.4.13+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8973aL1bW6OZu_1ipcTCv2K8MZjNbV-Uo_HMbDL-hxVODBFLBf9YL7SdXlNrkJ6PEQ5HmuGoHjP28fopKgG7PSpZN1IiYv5HBtZ7AA4ce2_9SeZvSvTWjOWB1GbHTw8bAvBgKclB5CIQ/s320/iPhone+Pics+2.4.13+004.JPG" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding potatoes to oil</td></tr>
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After about 7 minutes, turn the potatoes. Continue stirring occasionally. After another 7 minutes or so, the potatoes should be done. Remove from oil, put on a plate with paper towels to soak up the excess oil, and serve. Add more salt and pepper if needed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vAOkiyjtIMc7fzTAxLmfRyQy-vsvxU3yElci-powcLwXTxC3u6-vQKEVe6pvLuo5CEaD5EzUkHh6MF9nnwKQxtF8rXUG3ChpYv8eNjbHpN43e1jwurwtCf5hDuDJSmBAdn_RoVwzVk0/s1600/iPhone+Pics+2.4.13+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vAOkiyjtIMc7fzTAxLmfRyQy-vsvxU3yElci-powcLwXTxC3u6-vQKEVe6pvLuo5CEaD5EzUkHh6MF9nnwKQxtF8rXUG3ChpYv8eNjbHpN43e1jwurwtCf5hDuDJSmBAdn_RoVwzVk0/s320/iPhone+Pics+2.4.13+008.JPG" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes cooking in oil</td></tr>
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These French fries were a great appetizer while we waited for our dinner to cook. My family inhaled them!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMO2S_gtvpdzx2zTRz7X0sdvho7Lm_G8-_htQUWPxPwpLms4qO2jjMHZCK2D8p9C95hGcHp9fSlxiaKNnQ5iBqM39Xp7HJ6glGPrfycJR2GGxVLM5xk1GjIjT3Du4OF126cvwP8yX4uM/s1600/iPhone+Pics+2.4.13+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMO2S_gtvpdzx2zTRz7X0sdvho7Lm_G8-_htQUWPxPwpLms4qO2jjMHZCK2D8p9C95hGcHp9fSlxiaKNnQ5iBqM39Xp7HJ6glGPrfycJR2GGxVLM5xk1GjIjT3Du4OF126cvwP8yX4uM/s400/iPhone+Pics+2.4.13+009.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French fries while cooking</td></tr>
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Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-75529927839395528952013-02-07T10:44:00.000-08:002013-02-07T11:19:27.488-08:00Creamy & Dreamy 3-Ingredient Vanilla Bean Ice Cream<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdavmpQw13biIHzHUjzD00VFqA-JEzIRaAQLCa1XwLvDd0Vc-mLRocRGSbg7_zpCHgwbdXSlcFwxwDSihxJYEYKy9KfprSpBZw7fGhIp_g3oRqIzyVp5b6O3Rl7cWBdOA-5xArXPm8oA/s1600/Homemade+Ice+Cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdavmpQw13biIHzHUjzD00VFqA-JEzIRaAQLCa1XwLvDd0Vc-mLRocRGSbg7_zpCHgwbdXSlcFwxwDSihxJYEYKy9KfprSpBZw7fGhIp_g3oRqIzyVp5b6O3Rl7cWBdOA-5xArXPm8oA/s640/Homemade+Ice+Cream.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy & Dreamy 3-Ingredient Vanilla Bean Ice Cream</td></tr>
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Store-bought ice cream has nothing on homemade. One bite and memories
of childhood hot summer days and 4th of July holidays come flooding
back, in a rush of creamy, sweet deliciousness.<br />
<br />
When I mention to friends I’m making homemade ice cream or I have
some in the freezer, the response is always the same. “Nothing beats
homemade ice cream!” and “Homemade ice cream? Where? Can I have some?”<br />
<br />
This ice cream recipe is special because it’s easy beyond belief.
With only three ingredients and 30 minutes, you are on your way to some
of the most delicious ice cream you’ve ever eaten. You can also make it
without an ice cream maker!<br />
<br />
Recipe (adapted from this <a href="http://www.eaglebrand.com/recipes/details/default.aspx?recipeid=3990" target="_blank">recipe</a>):<br />
Ingredients:<br />
<ul>
<li>1 can sweetened condensed milk (see <i>note</i> below to make your own.)</li>
<li>4 cups half-and-half or light cream (I use 3 cups heavy cream and 1
cup whole milk. I’ve made this several times with different combinations
of whatever dairy products I had on hand (light/heavy cream,
half-and-half, whole milk, etc), and it still comes out perfect.)</li>
<li>1/8 cup vanilla bean paste (pure vanilla extract will be suitable
but the vanilla bean paste is special because you get the little black
specks of real vanilla beans. I buy mine <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=vanilla+bean+paste" target="_blank">here</a>.) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpGGUxla5CVbXmLlYsXc9jv9MrT1UQdy2JpvJa2TaGWAT4qMjqZQVqBOyNmb7Dtp4q2QsUFBI8iD3Nb0RaJfWncflB_4gUhA-VykfLJ8faqAM_NjblzfcWxKsUv2WeNBW7qFbqwV0gns/s1600/iPhone+Pics+2.4.13+054.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpGGUxla5CVbXmLlYsXc9jv9MrT1UQdy2JpvJa2TaGWAT4qMjqZQVqBOyNmb7Dtp4q2QsUFBI8iD3Nb0RaJfWncflB_4gUhA-VykfLJ8faqAM_NjblzfcWxKsUv2WeNBW7qFbqwV0gns/s320/iPhone+Pics+2.4.13+054.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for 3-Ingredient Vanilla Bean Ice Cream</td></tr>
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</li>
</ul>
Instructions for 3-Ingredient Ice Cream:<br />
Put your three ingredients in the ice cream maker and stir to combine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8SRP8_0Ri-l6V_TQt78HFAUjalHEFz_CarQnKhcGpp4xAShaJVjAMzwu4CrzkDoYZ504f_JelrvXlzIE4pHjN0h8sxj4hS7u1elsAAHhEUNDnW7Nt6U32sLlE3e0_4UWVE8ymU6e1M4/s1600/iPhone+Pics+2.4.13+055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8SRP8_0Ri-l6V_TQt78HFAUjalHEFz_CarQnKhcGpp4xAShaJVjAMzwu4CrzkDoYZ504f_JelrvXlzIE4pHjN0h8sxj4hS7u1elsAAHhEUNDnW7Nt6U32sLlE3e0_4UWVE8ymU6e1M4/s320/iPhone+Pics+2.4.13+055.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combining ingredients in ice cream maker</td></tr>
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<br />
Follow directions according to your ice cream maker's manufacturer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqpnXkbisvVz_4y7gPA3BKJKuNM7yuqTGMplRToe-9KzxLeajooELHZ_oBbw28Gl9tzKqk3IeWuIirmNN1cYuNuXuv5KxnU6JxRXa5oQ5GOTbFka6Km6wIU3F-Uza-8hF7gcHzCVq0G0/s1600/iPhone+Pics+2.4.13+057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqpnXkbisvVz_4y7gPA3BKJKuNM7yuqTGMplRToe-9KzxLeajooELHZ_oBbw28Gl9tzKqk3IeWuIirmNN1cYuNuXuv5KxnU6JxRXa5oQ5GOTbFka6Km6wIU3F-Uza-8hF7gcHzCVq0G0/s320/iPhone+Pics+2.4.13+057.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Churning ice cream</td></tr>
</tbody></table>
<br />
Don't have an ice cream maker? NO PROBLEM! Combine the sweetened condensed milk and vanilla bean paste. Fold in a pint (2 cups) of WHIPPED heavy cream. Put in a 2-quart freezer container and freeze for 6 hours.<br />
<br />
This ice cream makes delicious root beer floats!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypvhqaJAPil1jvZiYrr1bshqMKmCMXrOivc2DdwVprlEXtEzcmQs4gtRq5_nsqzsNFtien6XfQ1dB3t-9fSyX5KcKyTd6_0iauSZ2DtFH61pWbz0THEVfVILTVDZEXh1dxmjmPXbzwOo/s1600/Ice+Cream+Root+Beer+Float.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypvhqaJAPil1jvZiYrr1bshqMKmCMXrOivc2DdwVprlEXtEzcmQs4gtRq5_nsqzsNFtien6XfQ1dB3t-9fSyX5KcKyTd6_0iauSZ2DtFH61pWbz0THEVfVILTVDZEXh1dxmjmPXbzwOo/s400/Ice+Cream+Root+Beer+Float.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3-Ingredient Vanilla Bean Ice Cream in a root beer float</td></tr>
</tbody></table>
Every time I serve this ice cream to guests, I hear over and over again how delicious it is. Little do they know how EASY it is! <br />
<br />
There are so many variations you could make to this recipe. Some ideas include:<br />
<ul>
<li>Adding mashed bananas for "banana ice cream"</li>
<li>Adding chocolate chunks, miniature marshmallows, and crushed graham crackers for "s'mores ice cream" </li>
<li>Adding strawberry puree (or any fruit/berry puree) for "strawberry ice cream"</li>
</ul>
What variations can you come up with? Comment below and let me know! If you try any of the variations, let me know how they turn out!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8VSHeMO2wZjqC_lZsIzHUs7Vy_kFq5ImgFGyFSLhrXn1z2CCOhpi3CDhmnqI5OUNWa7JCa0w2B3yDNHKLwa7rwMvBNLvDkytg4g4ZCWR4lkJWP6rpq70XlFhFhMUsTwtnvlOCuJ7wcg/s1600/3+Ingredient+Ice+Cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8VSHeMO2wZjqC_lZsIzHUs7Vy_kFq5ImgFGyFSLhrXn1z2CCOhpi3CDhmnqI5OUNWa7JCa0w2B3yDNHKLwa7rwMvBNLvDkytg4g4ZCWR4lkJWP6rpq70XlFhFhMUsTwtnvlOCuJ7wcg/s640/3+Ingredient+Ice+Cream.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3-Ingredient Vanilla Bean Ice Cream</td></tr>
</tbody></table>
<i>Note: How to make homemade sweetened condensed milk: </i><br />
<ul>
<li><i>1 cup powdered sugar</i></li>
<li><i>2/3 cup sugar</i></li>
<li><i>1/3 cup boiling water</i></li>
<li><i>1/4 cup melted butter</i><i> </i></li>
</ul>
<i>Put in blender and blend until smooth.</i><br />
<div class="separator" style="clear: both; text-align: center;">
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Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com1tag:blogger.com,1999:blog-7160945684116613468.post-33544889778493479512013-02-04T18:40:00.000-08:002013-02-04T18:40:01.316-08:00The Best Cauliflower in the WorldThis is the best cauliflower in the world. There's not much more to say.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCpuhnkqVJMs5zucw17fzYZ6rSiNXaiYoq0F-J142-8E1jR_zcLe4uQUEuvdYL_CvT_K7sufrfbJJp3c74emYwyLPI2RdSzIgvk00IJev2xI6t6EmG-U9KWD0-d8C809O3ns93pHdjjU/s1600/Cauliflower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCpuhnkqVJMs5zucw17fzYZ6rSiNXaiYoq0F-J142-8E1jR_zcLe4uQUEuvdYL_CvT_K7sufrfbJJp3c74emYwyLPI2RdSzIgvk00IJev2xI6t6EmG-U9KWD0-d8C809O3ns93pHdjjU/s640/Cauliflower.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Best Cauliflower in the World</td></tr>
</tbody></table>
Never did I imagine that fresh cauliflower in the produce section of the grocery store would stir up cravings that potato chips or french fries used to. This vegetable really surprised me. I always ignored it, reaching for broccoli, spinach, or even celery instead. Little did I know that one of my future favorite foods was right in front of me all along.<br />
<br />
This is so fast and easy to make. I'm not kidding, it will blow your mind. Make it. NOW.<br />
<br />
<span style="font-size: small;">Recipe</span> (adapted from this <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html" target="_blank">recipe</a>):<br />
Ingredients: <br />
1 whole head of cauliflower<br />
1/4 cup olive oil <br />
1 lemon, juiced<br />
6 cloves fresh garlic, minced<br />
Coarse ground salt & pepper<br />
1/4 tsp. ground turmeric<br />
Green onions or chives for garnish<br />
Parmesan cheese for topping, grated<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xAcgAivN0M68uIRBcPA8zxTyVUMs9aUOORCyPavjZmJxZBc9OCCV3DSNYJbzSMmA3vPWtM7P8qCoUdu3cs1iOiGrhelENMERv2DNx9nGuBOyfk07WpmDoRtFGnBn5PKxX11p3__ZzNg/s1600/iPhone+Pics+2.4.13+119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xAcgAivN0M68uIRBcPA8zxTyVUMs9aUOORCyPavjZmJxZBc9OCCV3DSNYJbzSMmA3vPWtM7P8qCoUdu3cs1iOiGrhelENMERv2DNx9nGuBOyfk07WpmDoRtFGnBn5PKxX11p3__ZzNg/s320/iPhone+Pics+2.4.13+119.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Best Cauliflower in the World</td></tr>
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Directions:<br />
Preheat oven to 500 degrees. Chop cauliflower into 1 to 1-1/2" florets. Put in an oven-safe skillet or baking dish and coat in olive oil, lemon juice, and garlic. Sprinkle with salt, pepper, and turmeric. Stir well to make sure cauliflower is evenly coated. Bake for 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjJduxPPCNVcxBJDuxYot92EVEQ1JLQMzHw3dDPplJaAsfgPLCZvovn9vG6c_2QNZ7UMHEYYUDqjkmruhIw5r3ayONSJqxmElZuAw2Vc66lf08UwPtgVkPFeOSo38zPzLcFE-PPjIfAs/s1600/iPhone+Pics+2.4.13+121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjJduxPPCNVcxBJDuxYot92EVEQ1JLQMzHw3dDPplJaAsfgPLCZvovn9vG6c_2QNZ7UMHEYYUDqjkmruhIw5r3ayONSJqxmElZuAw2Vc66lf08UwPtgVkPFeOSo38zPzLcFE-PPjIfAs/s320/iPhone+Pics+2.4.13+121.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower before Baking</td></tr>
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<br />
After baking, sprinkle Parmesan cheese over cauliflower and garnish with chives or green onions.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPBD57jg9CKe-ICZLl4f_UJqayC6KF0EnE6QBKU_NME7UkSkCB18o-07pJ7JCG2ScCgGM_eKAAZhXIcK1uxRjikjD49YmyXnNcAdILhhx32EECu3DzUKwUDl0Occ7GiET_VCCFqdlWqA/s1600/iPhone+Pics+2.4.13+123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPBD57jg9CKe-ICZLl4f_UJqayC6KF0EnE6QBKU_NME7UkSkCB18o-07pJ7JCG2ScCgGM_eKAAZhXIcK1uxRjikjD49YmyXnNcAdILhhx32EECu3DzUKwUDl0Occ7GiET_VCCFqdlWqA/s320/iPhone+Pics+2.4.13+123.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower after Baking</td></tr>
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<br />
Simple and fast! The olive oil, lemon juice and garlic create a tangy sauce while baking that is addicting. The turmeric adds a nice golden hue and depth of flavor. The Parmesan cheese makes the dish rich and salty. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBcQEEmLVKMNx02QLOeJXWHtCQqkeJOihyV3JXyhzq3V4Nei27Pb4TGqjztR6EbDXE8UYDyrAwXJLU1uLlChEqrfeAFxmdIrc90TiVhH7FoOXn0DLLirDpBcTkyz3DTM3FJmWTV4qRSU/s1600/iPhone+Pics+2.4.13+125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBcQEEmLVKMNx02QLOeJXWHtCQqkeJOihyV3JXyhzq3V4Nei27Pb4TGqjztR6EbDXE8UYDyrAwXJLU1uLlChEqrfeAFxmdIrc90TiVhH7FoOXn0DLLirDpBcTkyz3DTM3FJmWTV4qRSU/s320/iPhone+Pics+2.4.13+125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower after Baking</td></tr>
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We ate ours as a side dish, with lasagna and salad. This is a savory snack I could eat every day! I seriously licked my plate after eating this!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQMA8PgKqgLuqcDM9hATh20YuzeidI4WRVdCxXwEKSMd_RDIV4WgU-nWVkfZd2DGDaOzSpbE5k6ynD8lyPCo7SgHSrReBmPM0jILP0ZuVwSGHrdGx1NPICLirt4SJnmzYjCC88zjoyX4/s1600/Cauliflower%252C+Lasagna+%2526+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQMA8PgKqgLuqcDM9hATh20YuzeidI4WRVdCxXwEKSMd_RDIV4WgU-nWVkfZd2DGDaOzSpbE5k6ynD8lyPCo7SgHSrReBmPM0jILP0ZuVwSGHrdGx1NPICLirt4SJnmzYjCC88zjoyX4/s640/Cauliflower%252C+Lasagna+%2526+Salad.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower with Lasagna and Salad</td></tr>
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<br />Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-59558199348914569202013-02-04T17:18:00.000-08:002013-02-04T17:18:47.704-08:00Gluten-Free Pizza Pretzels<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWiPn7AGJkBCPOlLWhUZvhpjj_FmUtvjk4er1yHLprp1843DUqG3HpnM7qsPVscTL-P-up87LRf5DyQ6AsDZJMj7FLB4neZ8DwfYLitRgX6Y2IZdJgelk8OMwoCUKut4SBesICMqPQv4/s1600/iPhone+Pics+1.28.13+259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWiPn7AGJkBCPOlLWhUZvhpjj_FmUtvjk4er1yHLprp1843DUqG3HpnM7qsPVscTL-P-up87LRf5DyQ6AsDZJMj7FLB4neZ8DwfYLitRgX6Y2IZdJgelk8OMwoCUKut4SBesICMqPQv4/s400/iPhone+Pics+1.28.13+259.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-Free Pizza Pretzels</td></tr>
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The idea for this blog post started when my 5-year-old son didn't have school one day, so I asked him what he would like to do. He said to me, "Can we go to the really big store with a restaurant where they have pencils?" "Pencils?" I asked, not understanding what he meant. "Yeah, mommy, pencils with cheese sauce!"<br />
<br />
It took me awhile to stop laughing, because I realized what he meant. He wanted to go to Target for the pretzels! Still laughing, I said sure. We made it a big deal - we waited until daddy could come too, and little brother was up from nap time, and we all headed to Target as a family for pretzels with cheese sauce.<br />
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Unfortunately though, Target stopped serving cheese sauce. They only offered marinara sauce with the pretzels. Unsure of how I would explain this to my son so as to not disappoint him, out of my mouth came the answer. "Hey look, they gave us pizza sauce. We're having pizza pretzels!"<br />
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This was a dream come true for my son, who absolutely loves pizza. Our family date to the Target food court was a success. And the idea was born for this blog post. I thought to myself, pizza pretzels sound delicious. I could add pepperoni and cheese to the dough, serve with marinara sauce. But the only problem was I knew I would pig out on them! All of that white flour! So I decided to experiment with gluten-free soft pretzels, for a slightly less guilty version. The experiment was a huge success. Even my husband loved these pizza pretzels, saying "these do NOT taste gluten free."<br />
<br />
Enjoy this recipe! These were a ton of fun to make. They are best served hot out of the oven, but try to avoid eating them all at once! I had trouble with that part. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzhU7bIfzXouIlgIbPmwW3dhriaw9r-qN4ecubQD5XaVF9HTYAu_YfO-FOfmRJM6ySh7Sb7_SgWlIq3kmpPHlVDNn67rJibfvmNYgUqTWHYTSHiZL6DizXW5rtTnYsgAlBxjq0Jj_-2E/s1600/iPhone+Pics+1.28.13+268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzhU7bIfzXouIlgIbPmwW3dhriaw9r-qN4ecubQD5XaVF9HTYAu_YfO-FOfmRJM6ySh7Sb7_SgWlIq3kmpPHlVDNn67rJibfvmNYgUqTWHYTSHiZL6DizXW5rtTnYsgAlBxjq0Jj_-2E/s320/iPhone+Pics+1.28.13+268.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-Free Pizza Pretzels</td></tr>
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Recipe (adapted from this <a href="http://www.seriouseats.com/recipes/2012/09/gluten-free-soft-pretzels.html" target="_blank">recipe</a>):Ingredients:<br />
2 cups white rice flour<br />
1 cup brown rice flour<br />
3/4 cup tapioca flour<br />
1 tsp. xanthum gum<br />
1/2 tsp. baking powder <br />
1 tsp. salt<br />
2 tsp. Italian or pizza seasoning<br />
2 tsp. garlic powder <br />
1 cup warm water<br />
2-1/4 tsp. instant yeast <br />
1 egg<br />
3 tbsp. light corn syrup<br />
2 tbsp. canola oil<br />
1 cup shredded mozzarella cheese<br />
1/2 cup diced Italian dry salami <br />
1/2 cup diced pepperoni<br />
1/2 cup finely shredded Parmesan or Romano cheese<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-efDBCSQCbYNdhGy07T-f6uASRrkf2_pQXNG4ABc-zWEty-ET8oeZlNvfddZTjlAvTbYAr_a-VCh_eTVIJxpjeUIVDo2gMLJhRhN0EdjN_ySLBVm6LAam79nE4cK43l2Vtq-lIIJ8Kw/s1600/iPhone+Pics+1.28.13+216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-efDBCSQCbYNdhGy07T-f6uASRrkf2_pQXNG4ABc-zWEty-ET8oeZlNvfddZTjlAvTbYAr_a-VCh_eTVIJxpjeUIVDo2gMLJhRhN0EdjN_ySLBVm6LAam79nE4cK43l2Vtq-lIIJ8Kw/s320/iPhone+Pics+1.28.13+216.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Gluten-Free Pizza Pretzels</td></tr>
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For the water bath: <br />
4 quarts boiling water<br />
1/4 cup baking soda<br />
2 tbsp. sugar<br />
<br />
Marinara sauce for dipping (and ranch dressing if desired)<br />
<br />
Directions:<br />
In a measuring cup or bowl, mix the yeast with the warm water and set aside. In the bowl of a stand mixer, whisk together the dry ingredients. Add the egg, corn syrup, and oil. After the yeast has proofed for 3 minutes, add the water-yeast mixture and mix, using the dough hook.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z4pzxJZ7QcHwALIq5mw3S7m4_aiCfDoS1h__ps2QDKTIiToAzUHeAY7xHMeWYHDYF2uGDNwDjdv7lmLSEtfw7185LF4OtTyhAXgbgyswvux8Ot5QdSYxOLkfvc8YzLZw4kW8z6dC1_E/s1600/iPhone+Pics+1.28.13+217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z4pzxJZ7QcHwALIq5mw3S7m4_aiCfDoS1h__ps2QDKTIiToAzUHeAY7xHMeWYHDYF2uGDNwDjdv7lmLSEtfw7185LF4OtTyhAXgbgyswvux8Ot5QdSYxOLkfvc8YzLZw4kW8z6dC1_E/s320/iPhone+Pics+1.28.13+217.JPG" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proofed Yeast</td></tr>
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When all ingredients are combined, add the mozzarella cheese, salami and pepperoni.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlynqy8DFKKssXnzjeQXbb-_7oAVfywVv2_yUi7r23_0K3KD_OvvGIrVWCO_6St5S_1HYnGqYH_JSi2-Y79Q1qFi6bBio3JF5CWyG_in-dfWU5Fd0s2bTwB1shKAExv4Abmzhin_ozROM/s1600/iPhone+Pics+1.28.13+220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlynqy8DFKKssXnzjeQXbb-_7oAVfywVv2_yUi7r23_0K3KD_OvvGIrVWCO_6St5S_1HYnGqYH_JSi2-Y79Q1qFi6bBio3JF5CWyG_in-dfWU5Fd0s2bTwB1shKAExv4Abmzhin_ozROM/s320/iPhone+Pics+1.28.13+220.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing all ingredients together</td></tr>
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Mix on medium-high speed for about 4 minutes (if you don't have a stand mixer, you can use a hand mixer to mix the dough, and knead by hand for 4 to 5 minutes).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVS47xehlnGPIN3h9In7NpAvO8Gi-pB7m3v7BirBKIBDbH93VzgHolUSoblLMjMor-wHtPC09T_6ME9bBVg8mLRZJUM2IDGkoDlUz7FG_LSX1XFncfewgTDnGGB81V6R4Y42v94Ik140/s1600/iPhone+Pics+1.28.13+221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVS47xehlnGPIN3h9In7NpAvO8Gi-pB7m3v7BirBKIBDbH93VzgHolUSoblLMjMor-wHtPC09T_6ME9bBVg8mLRZJUM2IDGkoDlUz7FG_LSX1XFncfewgTDnGGB81V6R4Y42v94Ik140/s320/iPhone+Pics+1.28.13+221.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smooth Dough after Kneading</td></tr>
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When the dough is smooth, place on a lightly white-rice floured surface, and knead into a ball. Place the ball into a large mixing bowl rubbed down with olive oil. Cover with a damp warm towel, and let rise for about 90 minutes or until doubled in size.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzmMIa6EfKQ_lzwiTVxKD4Xq4Bbw2OT8KCjK2e7Zmbj3XyOTo-raI2QtIXquQOf_ZNjF4dgKWAIOTwDYpTCLO6kf8AS_R2ToAdfUU-F31_mAw8y8khvFBWrqKBjTlsbLv_Whgo8GyzE0/s1600/iPhone+Pics+1.28.13+226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzmMIa6EfKQ_lzwiTVxKD4Xq4Bbw2OT8KCjK2e7Zmbj3XyOTo-raI2QtIXquQOf_ZNjF4dgKWAIOTwDYpTCLO6kf8AS_R2ToAdfUU-F31_mAw8y8khvFBWrqKBjTlsbLv_Whgo8GyzE0/s320/iPhone+Pics+1.28.13+226.JPG" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough after Rising</td></tr>
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When the dough has risen, preheat the oven to 425 degrees. Prepare your water bath by bringing 4 quarts of water to a rolling boil, adding the baking soda and sugar, and stirring to combine. On a lightly white rice floured surface, separate the dough into 12 equal pieces. As you work with each individual piece, keep the rest of the dough covered with your towel. Roll each piece into a 12-14" rope. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHE2PhkGVhVdPLtJEXi5eeqB2-B8IeNzUWrxPf4GGcPi0JVJlRuaSeCE8K3sm67u04ACnu8Zkfbhd-Zk3m-F1TERQbFGMeDdpCzMA2FHAOkK850eG_hFBjvHSIF0bcD6G01kPVVCP6Rk/s1600/iPhone+Pics+1.28.13+232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHE2PhkGVhVdPLtJEXi5eeqB2-B8IeNzUWrxPf4GGcPi0JVJlRuaSeCE8K3sm67u04ACnu8Zkfbhd-Zk3m-F1TERQbFGMeDdpCzMA2FHAOkK850eG_hFBjvHSIF0bcD6G01kPVVCP6Rk/s320/iPhone+Pics+1.28.13+232.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough Rolled into 12 Ropes</td></tr>
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<br />
Place parchment paper on two baking sheets. Shape each rope into a "U", then twist the ends around each other, and fold over to the bottom of the "U" (see photos).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNhxDzLWv0Otcd6gksPUriKSUbufA7bPhwqP03aKtZZqFrCJ40I8vG33SfGrCEFOjWAFGVJIVGLqRY-HsxSkBThWtz7fJIcpiX9d6jdFRqNWVNzET9Jz28gZhwVkRE_aJqMEYB2W3_94/s1600/iPhone+Pics+1.28.13+234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNhxDzLWv0Otcd6gksPUriKSUbufA7bPhwqP03aKtZZqFrCJ40I8vG33SfGrCEFOjWAFGVJIVGLqRY-HsxSkBThWtz7fJIcpiX9d6jdFRqNWVNzET9Jz28gZhwVkRE_aJqMEYB2W3_94/s200/iPhone+Pics+1.28.13+234.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping Rope into a "U"</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E9aFx-Ml94ITbABZVjjq_Iv4BQihJ2uhegJ24ksR1Wz02BpBwCaaBPfiU56VxcQzMzO4UkNakiQ2-2YwWinerFUfqmC7j0ww1GIqOX2LWKLrkUFECxv1Dehoxw93tDuRZ_XYFI9vts0/s1600/iPhone+Pics+1.28.13+236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E9aFx-Ml94ITbABZVjjq_Iv4BQihJ2uhegJ24ksR1Wz02BpBwCaaBPfiU56VxcQzMzO4UkNakiQ2-2YwWinerFUfqmC7j0ww1GIqOX2LWKLrkUFECxv1Dehoxw93tDuRZ_XYFI9vts0/s200/iPhone+Pics+1.28.13+236.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Twisting ends around each other</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCm3l0Solia9u61w3e6zDbB9kVSAKEJyTKnw9xbL5uAp0_8eAx1HMvKMj2KuFitRURWzXEB1dUxrw7SPBJ5tcHd-mjggQ_FiZlbsgXM9vdQvrrwYLYN6d7wD8DStZHp9yRqdViOiP1U4/s1600/iPhone+Pics+1.28.13+238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCm3l0Solia9u61w3e6zDbB9kVSAKEJyTKnw9xbL5uAp0_8eAx1HMvKMj2KuFitRURWzXEB1dUxrw7SPBJ5tcHd-mjggQ_FiZlbsgXM9vdQvrrwYLYN6d7wD8DStZHp9yRqdViOiP1U4/s200/iPhone+Pics+1.28.13+238.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding ends over to bottom of pretzel</td></tr>
</tbody></table>
<br />
Press the ends into the dough to secure. When all the pretzels are shaped, one at a time, place into the boiling water for about 5 seconds, or until the pretzel rises from the bottom to the top of the water.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx2w226sHaL31hknFvZiJtBtVng4y2Sv7Kd7cwZ0qZCfU4uT-iEOa20oxAEvvgL3GLyqOF9vVZsH2bhDiWGNTs4KGsma4Uz-wyup4PP1cqLpkM-H8nWrfwVmHaLQdyCjkj3g10P9r_EM/s1600/iPhone+Pics+1.28.13+242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx2w226sHaL31hknFvZiJtBtVng4y2Sv7Kd7cwZ0qZCfU4uT-iEOa20oxAEvvgL3GLyqOF9vVZsH2bhDiWGNTs4KGsma4Uz-wyup4PP1cqLpkM-H8nWrfwVmHaLQdyCjkj3g10P9r_EM/s320/iPhone+Pics+1.28.13+242.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzel Rising to the Top of the Boiling Water</td></tr>
</tbody></table>
Using a large slotted spoon or spatula, remove from the boiling water and place back on the baking sheets. Sprinkle the Parmesan or Romano cheese over the pretzels.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07YxLXTDJkMc8bPb1IviFn-ZKPWth5YGfuWAbXO5LVC1f6BezMzsHtIzCZGSv2DjiClI_pVSDDm4jKiE9iQJdoTv5Wt4ZqBt0h5uPNXuU3xBC7UUe6k4Tv2DUyl3YODmbOys1c2ecxao/s1600/iPhone+Pics+1.28.13+244.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07YxLXTDJkMc8bPb1IviFn-ZKPWth5YGfuWAbXO5LVC1f6BezMzsHtIzCZGSv2DjiClI_pVSDDm4jKiE9iQJdoTv5Wt4ZqBt0h5uPNXuU3xBC7UUe6k4Tv2DUyl3YODmbOys1c2ecxao/s320/iPhone+Pics+1.28.13+244.JPG" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzels before Baking</td></tr>
</tbody></table>
<br />
Place one of the baking sheets on the lower rack and the other baking sheet on the upper rack. Bake for 12 minutes. When the timer goes off, rotate the baking sheets and bake for another 12 minutes, or until golden brown.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ENTHglNLo-j19apnamqOwITb0adjH9e8_91NmufCDSAM7ajj2NJH0UWMT5-z7bO-dx9zjSTkwfc6mMkjU52rJtKkP7jeM27ka5nSA42vFdAyHGs3u8zO-d1K3RAGmlEmx6J_GPBZ-Yo/s1600/iPhone+Pics+1.28.13+247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ENTHglNLo-j19apnamqOwITb0adjH9e8_91NmufCDSAM7ajj2NJH0UWMT5-z7bO-dx9zjSTkwfc6mMkjU52rJtKkP7jeM27ka5nSA42vFdAyHGs3u8zO-d1K3RAGmlEmx6J_GPBZ-Yo/s320/iPhone+Pics+1.28.13+247.JPG" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzels after Baking</td></tr>
</tbody></table>
<br />
These are so good right out of the oven served with marinara sauce. I also have a ranch dressing addiction, so I served my pretzels with both sauces. My family went crazy for these pizza pretzels! Enjoy!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbr19QmcGQBO0Y8VEBzAyqzzMLfGj2E5qYSEly-wd3ysgYc_UVJDXBa4SNVXilkS6uzqpslC2JARIMzaBo1yhHaEqe5b0QqWYZtlmnwNBKYKSueVdRkAazEIHjKDPVg0-WEaaW0b13Wo/s1600/iPhone+Pics+1.28.13+252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbr19QmcGQBO0Y8VEBzAyqzzMLfGj2E5qYSEly-wd3ysgYc_UVJDXBa4SNVXilkS6uzqpslC2JARIMzaBo1yhHaEqe5b0QqWYZtlmnwNBKYKSueVdRkAazEIHjKDPVg0-WEaaW0b13Wo/s320/iPhone+Pics+1.28.13+252.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-Free Pizza Pretzels with Marinara Sauce</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b>Recipe (without <span style="font-size: large;">p</span>hotos):</b></span><br />
Adapted from this <a href="http://www.seriouseats.com/recipes/2012/09/gluten-free-soft-pretzels.html" target="_blank">recipe</a><br />
<br />
Ingredients:<br />
2 cups white rice flour<br />
1 cup brown rice flour<br />
3/4 cup tapioca flour<br />
1 tsp. xanthum gum<br />
1/2 tsp. baking powder <br />
1 tsp. salt<br />
2 tsp. Italian or pizza seasoning<br />
2 tsp. garlic powder <br />
1 cup warm water<br />
2-1/4 tsp. instant yeast <br />
1 egg<br />
3 tbsp. light corn syrup<br />
2 tbsp. canola oil<br />
1 cup shredded mozzarella cheese<br />
1/2 cup diced Italian dry salami <br />
1/2 cup diced pepperoni<br />
1/2 cup finely shredded Parmesan or Romano cheese<br />
<br />
For the water bath: <br />
4 quarts boiling water<br />
1/4 cup baking soda<br />
2 tbsp. sugar<br />
<br />
Marinara sauce for dipping (and ranch dressing if desired)<br />
<br />
Directions:<br />
In
a measuring cup or bowl, mix the yeast with the warm water and set
aside. In the bowl of a stand mixer, whisk together the dry ingredients.
Add the egg, corn syrup, and oil. After the yeast has proofed for 3
minutes, add the water-yeast mixture and mix, using the dough hook. When
all ingredients are combined, add the mozzarella cheese, salami and
pepperoni. Mix on medium-high speed for about 4 minutes (if you don't
have a stand mixer, you can use a hand mixer to mix the dough, and knead
by hand for 4 to 5 minutes).<br />
<br />
When the dough is smooth,
place on a lightly white-rice floured surface, and knead into a ball.
Place the ball into a large mixing bowl rubbed down with olive oil.
Cover with a damp warm towel, and let rise for about 90 minutes or until
doubled in size.<br />
<br />
When the dough has risen, preheat the
oven to 425 degrees. Prepare your water bath by bringing 4 quarts of
water to a rolling boil, adding the baking soda and sugar, and stirring
to combine. On a lightly white rice floured surface, separate the dough
into 12 equal pieces. As you work with each individual piece, keep the
rest of the dough covered with your towel. Roll each piece into a 12-14"
rope. <br />
<br />
Place parchment paper on two baking sheets.
Shape each rope into a "U", then twist the ends around each other, and
fold over to the bottom of the "U" (see photos). Press the ends into the
dough to secure. When all the pretzels are shaped, one at a time, place
into the boiling water for about 5 seconds, or until the pretzel rises
from the bottom to the top of the water. Using a large slotted spoon or
spatula, remove from the boiling water and place back on the baking
sheets.<br />
<br />
Sprinkle the Parmesan or Romano cheese over the
pretzels. Place one of the baking sheets on the lower rack and the
other baking sheet on the upper rack. Bake for 12 minutes. When the
timer goes off, rotate the baking sheets and bake for another 12
minutes, or until golden brown.<br />
<br />
These are so good right
out of the oven served with marinara sauce. I also have a ranch
dressing addiction, so I served my pretzels with both sauces. My family
went crazy for these pizza pretzels! Enjoy!<br />
Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-80085501301920149402013-01-29T14:10:00.000-08:002013-01-29T18:04:12.198-08:00No-Rise Pizzeria-Style Pizza DoughHomemade pizza dough is fresh and hearty, with an ingredient list specifically approved by you. It's also easier to make than you might think. You usually just have to plan ahead a couple hours, to allow for the dough to rise. However, this pizza dough recipe is EXTRA special. It requires no
rising! In a jiffy, you can have homemade, delicious pizzeria-style
pizza dough that will beat any delivery service in flavor and quality. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcXjsIhrJiYz26yC8ulBPv_5UNhVsw8Vofyhyphenhypheni1oQ-S-lIRIItvVdzYcdvx65AgP3nCrfKJYVZ6gZCeBrfXfIqdyW3YEuReaKnypcd6Lhy3TrWAApWplkPwWtoDLvtq1hDdSwwXdXrYw/s1600/iPhone+Pics+1.28.13+269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcXjsIhrJiYz26yC8ulBPv_5UNhVsw8Vofyhyphenhypheni1oQ-S-lIRIItvVdzYcdvx65AgP3nCrfKJYVZ6gZCeBrfXfIqdyW3YEuReaKnypcd6Lhy3TrWAApWplkPwWtoDLvtq1hDdSwwXdXrYw/s640/iPhone+Pics+1.28.13+269.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No-Rise Pizzeria-Style Pizza Dough</td></tr>
</tbody></table>
I used to make pizza dough all the time in my bread machine. I would use
the recipe in the bread machine manufacturer's cookbook, or various
recipes I would find online. My mom kept telling me that she had a delicious
pizza dough recipe that required no rising. After several months, I finally decided to test it out. I am SO glad I did!<br />
<br />
If you don't have a stand mixer, you can mix and knead the dough by hand.<span style="font-size: small;"> Scroll to the bottom to see the recipe w<span style="font-size: small;">ithout photos.</span></span><br />
<br />
<span style="font-size: large;">Recipe <span style="font-size: small;">(adapted from t<span style="font-size: small;">his <a href="http://allrecipes.com/recipe/quick-and-easy-pizza-crust/" target="_blank">recipe</a></span>)</span>: </span><br />
Ingredients: <br />
2-1/2 tsp. instant yeast<br />
1 tsp. white sugar<br />
1 cup warm water<br />
<br />
1-1/2 cups bread flour (all-purpose will suffice)<br />
1 cup whole wheat flour<br />
1 tsp. salt<br />
1 tsp. garlic powder<br />
2 tsp. Italian or pizza seasoning<br />
2 tbsp. olive oil<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxCf_Lf4yD6jbV9Mzhd2QNShJyYF1arGpixj6RXH-kE9Q4ZiA0WYc0XDJiBjeVVSa_sNM8Q_A0YUWCnlih0IDGp_E2KG8gp2J5zQgSJ2aoTgP6iPvsfqnj6mP5dUSG0LMqriieIqlcrM/s1600/iPhone+Pics+1.28.13+145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxCf_Lf4yD6jbV9Mzhd2QNShJyYF1arGpixj6RXH-kE9Q4ZiA0WYc0XDJiBjeVVSa_sNM8Q_A0YUWCnlih0IDGp_E2KG8gp2J5zQgSJ2aoTgP6iPvsfqnj6mP5dUSG0LMqriieIqlcrM/s320/iPhone+Pics+1.28.13+145.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza dough ingredients</td></tr>
</tbody></table>
<br />
Directions:<br />
Preheat oven to 450 degrees. Stir the yeast and sugar into 1/2 cup of the warm water in the bowl of a stand mixer and set aside. Whisk together your flours, salt and spices, then add the olive oil and stir well with a wooden spoon. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawPg-u6rA55shMj-1FfR2AOIuiSdsN5eKLNml7xDcrFF08OC6z3ha55tyMBGh7NIsTIL3xlwQBRK5_j-kXpXo1JmRfhvfIlS7EmxE5bGhNWMbMc7vXfjYI6FPA7-QEVhUNVL4R23O0TI/s1600/iPhone+Pics+1.28.13+150.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawPg-u6rA55shMj-1FfR2AOIuiSdsN5eKLNml7xDcrFF08OC6z3ha55tyMBGh7NIsTIL3xlwQBRK5_j-kXpXo1JmRfhvfIlS7EmxE5bGhNWMbMc7vXfjYI6FPA7-QEVhUNVL4R23O0TI/s320/iPhone+Pics+1.28.13+150.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients and olive oil mixed</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
When the yeast is creamy, pour the dry ingredients into the bowl of the stand mixer with the dough hook and mix on medium speed.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiKEpV4iJtK2NDELOCCASHA4HqvgCHaCme4_cCIsIxYjRMLVK2TKeJ9_GkCJUXq1eNFMfz76Nge2iaGy4SL7rNQHfuaTCzfGzv51hOjUfAl3i-6jo_y_geF0Wb80S_ZOgYMikIRy_m4s/s1600/iPhone+Pics+1.28.13+156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiKEpV4iJtK2NDELOCCASHA4HqvgCHaCme4_cCIsIxYjRMLVK2TKeJ9_GkCJUXq1eNFMfz76Nge2iaGy4SL7rNQHfuaTCzfGzv51hOjUfAl3i-6jo_y_geF0Wb80S_ZOgYMikIRy_m4s/s320/iPhone+Pics+1.28.13+156.JPG" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding 1/2 cup warm water to stand mixer</td></tr>
</tbody></table>
After ingredients are combined and starting to resemble a dough, slowly add the remaining 1/2 cup of warm water. Turn the mixer on medium-high speed, and mix for 5 minutes. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IsoLy2JQjLakCON8niSL5fzyesjbeNSAj1vMh4CI9FYlaNp_hrFmLB_VJZl6wA3W4aL3HPPNFqpVr0eb9XtsI8xdpnDzNZ0asGqc6oy-7mhSSQG76A7CMKjgrWCunVGN7vQYzH_Avg4/s1600/iPhone+Pics+1.28.13+157.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IsoLy2JQjLakCON8niSL5fzyesjbeNSAj1vMh4CI9FYlaNp_hrFmLB_VJZl6wA3W4aL3HPPNFqpVr0eb9XtsI8xdpnDzNZ0asGqc6oy-7mhSSQG76A7CMKjgrWCunVGN7vQYzH_Avg4/s320/iPhone+Pics+1.28.13+157.JPG" width="269" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive oil and corn meal on pizza stone</td></tr>
</tbody></table>
While the dough is mixing, drizzle olive oil and corn meal or polenta on a pizza stone or baking sheet. You can use your hands to spread it evenly across the stone.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6WJbOkpS7e9c_wX3CfFiCXh70jDwsI_Zna5bIULA5N5uTZGO22XpdUVKoA1beZlKlDDfE87UynsZV46ufBhFyJoEPuHPy0zgUt2obga4eURDzXR6wjT7uocxu4S_1Ki3EDENiYpEg3Q/s1600/iPhone+Pics+1.28.13+158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6WJbOkpS7e9c_wX3CfFiCXh70jDwsI_Zna5bIULA5N5uTZGO22XpdUVKoA1beZlKlDDfE87UynsZV46ufBhFyJoEPuHPy0zgUt2obga4eURDzXR6wjT7uocxu4S_1Ki3EDENiYpEg3Q/s320/iPhone+Pics+1.28.13+158.JPG" width="283" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough that is ready to shape into pizza crust</td></tr>
</tbody></table>
After about 5 minutes, the dough should come together into a smooth ball. If it sticks to the sides of the stand mixer, scrape down the sides with a scraper and continue mixing. If it seems too wet, add a few sprinkles of flour at a time.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildCXslhZ8Meto7VsINuzcibY1PJOpl9XoBrZ8erM9l2RapOmlum5yi-HEcDUtr97-W9-b2CCS_-d4w27M_3btdI0sC7ykfDXs4StrosvU1wWZ_oc1uYQ_zA2X2aJhaG2iNWst0Drp0YY/s1600/iPhone+Pics+1.28.13+159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildCXslhZ8Meto7VsINuzcibY1PJOpl9XoBrZ8erM9l2RapOmlum5yi-HEcDUtr97-W9-b2CCS_-d4w27M_3btdI0sC7ykfDXs4StrosvU1wWZ_oc1uYQ_zA2X2aJhaG2iNWst0Drp0YY/s320/iPhone+Pics+1.28.13+159.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza dough ready to bake</td></tr>
</tbody></table>
Place the dough directly on the pizza stone and stretch or roll out into a pizza crust. You can make your crust as thin or thick as you want! My husband likes soft, thick crust so that's how I prepare it for him. My mom uses this
exact same recipe, and rolls her dough out paper thin for extra thin and crispy
crust. It's delicious both ways!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_7wIi8NXKee0Vw5mBnrPkdQUxfz4oAUofPEbsHTkv0OJYqaYdhd0lLohCGycGER0lcrYLJMADzjr6MXadJVt0pZn_ScQGIyakLswr4WPkzbXJHXx4uanmyQ6mdGpkLU596CHrXi8TFg/s1600/iPhone+Pics+1.28.13+162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_7wIi8NXKee0Vw5mBnrPkdQUxfz4oAUofPEbsHTkv0OJYqaYdhd0lLohCGycGER0lcrYLJMADzjr6MXadJVt0pZn_ScQGIyakLswr4WPkzbXJHXx4uanmyQ6mdGpkLU596CHrXi8TFg/s320/iPhone+Pics+1.28.13+162.JPG" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza crust with sauce</td></tr>
</tbody></table>
Spread sauce over pizza crust. Marinara or ranch dressing (for white sauce) make perfect pizza sauces.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCexdjTn1cylO6SOw59vQv-TONCsIVEW9wLdG8_MyFIy_16SzE7Jf7rUKLw7eO_Z0sg4ezMByopyDBUDDdVo6IB6XeVHHwhOhN-o0ldKVZFFFAJXuFJ0QjmcOn_9hjV9Au-u4J-759sw/s1600/iPhone+Pics+1.28.13+163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCexdjTn1cylO6SOw59vQv-TONCsIVEW9wLdG8_MyFIy_16SzE7Jf7rUKLw7eO_Z0sg4ezMByopyDBUDDdVo6IB6XeVHHwhOhN-o0ldKVZFFFAJXuFJ0QjmcOn_9hjV9Au-u4J-759sw/s320/iPhone+Pics+1.28.13+163.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese sprinkled on pizza</td></tr>
</tbody></table>
This is the part where my 5-year old takes over. Time to sprinkle the cheese!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYxKxIL1a15YvOP7RS-GVjhELwE3LMW_yV801wl-YNZ_wAHYnHh-CYi_5DnmtWLkH13qJMSASrVb5RiJDEWn2dtmsLzf3nOVVPQ66AeG2XTE21viVsLedwJdX1gfhWIsoPw1oHM17x3c/s1600/iPhone+Pics+1.28.13+165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYxKxIL1a15YvOP7RS-GVjhELwE3LMW_yV801wl-YNZ_wAHYnHh-CYi_5DnmtWLkH13qJMSASrVb5RiJDEWn2dtmsLzf3nOVVPQ66AeG2XTE21viVsLedwJdX1gfhWIsoPw1oHM17x3c/s320/iPhone+Pics+1.28.13+165.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meat on pizza</td></tr>
</tbody></table>
We like to use Italian dry salami and pepperoni. Veggies like mushrooms, onions, garlic, bell peppers, fresh basil or spinach, etc. are also delicious!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02utxd3nf8OWnPXpDcPrOuzKsS9sZ9kR5_AKpHjzPCu2Ovaseme2QzL9YaluhU1fBf10h1uGdZzt_Dimzb6XW-IQdBbPL-FqX9a55ymDzrFgq4pNLRUGJP7W_5-Lie-uXx2VM9_YocSs/s1600/iPhone+Pics+1.28.13+167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02utxd3nf8OWnPXpDcPrOuzKsS9sZ9kR5_AKpHjzPCu2Ovaseme2QzL9YaluhU1fBf10h1uGdZzt_Dimzb6XW-IQdBbPL-FqX9a55ymDzrFgq4pNLRUGJP7W_5-Lie-uXx2VM9_YocSs/s320/iPhone+Pics+1.28.13+167.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza ready for baking</td></tr>
</tbody></table>
Sprinkle with some more cheese and sauce, and bake for 12-18 minutes or until golden brown.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rLrQHQBcQ1Tv5wRKgCwpYrTzXOF4EVI19y90pKGtJeZHs5uFX6rt_q9vSCL0ncIAiSR3_hh1mRPSeHSvKO-zxDqYkHXOxgk-TJPr3t6nQPr4wjA7XsEtJuZny398cmJ6rnN6R0hBeTU/s1600/iPhone+Pics+1.28.13+177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rLrQHQBcQ1Tv5wRKgCwpYrTzXOF4EVI19y90pKGtJeZHs5uFX6rt_q9vSCL0ncIAiSR3_hh1mRPSeHSvKO-zxDqYkHXOxgk-TJPr3t6nQPr4wjA7XsEtJuZny398cmJ6rnN6R0hBeTU/s400/iPhone+Pics+1.28.13+177.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven</td></tr>
</tbody></table>
My family FLIPS for homemade pizza! We eat ours with a colorful salad. I LOVE my pizza dipped in ranch dressing, so I always keep some close at hand.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwhn42L3EJYtP8jW_L2s0EDsaBxTRWsUBWraXzw7AbHJlMoPJLhhl0qilcqi0rJE9Ih_oMUeDK6ZDM_Ly7axVusQaXLZ07aP6uy9x9TEvGKl2ijLFziNHj4kAPYLfC7fa9ELmqfghKnk/s1600/iPhone+Pics+1.28.13+270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwhn42L3EJYtP8jW_L2s0EDsaBxTRWsUBWraXzw7AbHJlMoPJLhhl0qilcqi0rJE9Ih_oMUeDK6ZDM_Ly7axVusQaXLZ07aP6uy9x9TEvGKl2ijLFziNHj4kAPYLfC7fa9ELmqfghKnk/s640/iPhone+Pics+1.28.13+270.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade pizza with salad and ranch for dipping</td></tr>
</tbody></table>
This crust is so fast and easy, my mom makes it every Friday night. I think I might start too!<br />
<br />
<span style="font-size: large;">Recipe (without photos):</span><br />
<br />
(Adapted from this <a href="http://allrecipes.com/recipe/quick-and-easy-pizza-crust/" target="_blank">recipe</a>)<br />
If you don't have a stand mixer, you can mix and knead the dough by hand. <br />
<br />
Ingredients: <br />
2-1/2 tsp. instant yeast<br />
1 tsp. white sugar<br />
1 cup warm water<br />
<br />
1-1/2 cups bread flour (all-purpose will suffice)<br />
1 cup whole wheat flour<br />
1 tsp. salt<br />
1 tsp. garlic powder<br />
2 tsp. Italian or pizza seasoning<br />
2 tbsp. olive oil<br />
<br />
Directions:<br />
Preheat oven to 450 degrees. Stir the yeast and sugar into 1/2 cup of
the warm water in the bowl of a stand mixer and set aside. Whisk
together your flours, salt and spices, then add the olive oil and stir
well with a wooden spoon.<br />
<br />
When the yeast is creamy, pour the dry ingredients into the bowl of the stand mixer with the dough hook and mix on medium speed. After
ingredients are combined and starting to resemble a dough, slowly add
the remaining 1/2 cup of warm water. Turn the mixer on medium-high
speed, and mix for 5 minutes.<br />
<br />
While the dough is mixing, drizzle
olive oil and corn meal or polenta on a pizza stone or baking sheet. You
can use your hands to spread it evenly across the stone. After
about 5 minutes, the dough should come together into a smooth ball. If
it sticks to the sides of the stand mixer, scrape down the sides with a
scraper and continue mixing. If it seems too wet, add a few sprinkles of
flour at a time.<br />
<br />
Place the dough
directly on the pizza stone and stretch or roll out into a pizza crust.
You can make your crust as thin or thick as you want! My husband likes
soft, thick crust so that's how I prepare it for him. My mom uses this
exact same recipe, and rolls her dough out paper thin for extra thin and crispy
crust. It's delicious both ways!<br />
<br />
Spread sauce over pizza crust. Marinara or ranch dressing (for white sauce) make perfect pizza sauces. Sprinkle mozzarella cheese and meat or veggie toppings on your pizza. We
like to use Italian dry salami and pepperoni. Veggies like mushrooms,
onions, garlic, bell peppers, fresh basil or spinach, etc. are also
delicious! Sprinkle with some more cheese and sauce, and bake for 12-18 minutes or until golden brown.<br />
<br />
My
family FLIPS for homemade pizza! We eat ours with a colorful salad. I
LOVE my pizza dipped in ranch dressing, so I always keep some close at
hand. This crust is so fast and easy, my mom makes it every Friday night. I think I might start too!<br />
<br />Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-70024805821540607842013-01-25T13:08:00.001-08:002013-01-25T13:32:30.272-08:00*Lighter* Chicken Fettuccine Alfredo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-eL86EF8t99E35QIh1MscO6F3_9WxBQvn1ekOy4MEZmHvKIR9kf1Iuh8l_Udz7yrD_wHzoCWhUJgPMJ0qLYIIMaG9dfoMgdcahjj5c6ziu2OEoQxUt10Qr2t37m_GA5kE9NPfUQKoE/s1600/iPhone+Pics+1.24.13+059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-eL86EF8t99E35QIh1MscO6F3_9WxBQvn1ekOy4MEZmHvKIR9kf1Iuh8l_Udz7yrD_wHzoCWhUJgPMJ0qLYIIMaG9dfoMgdcahjj5c6ziu2OEoQxUt10Qr2t37m_GA5kE9NPfUQKoE/s320/iPhone+Pics+1.24.13+059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">*Lighter* Chicken Fettuccine Alfredo</span><span style="font-size: x-small;"></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;"><span style="font-size: small;">This chicken fettuccine Alfredo is so delicious; even my kids were licking
their plates! You wouldn't even know it is "light" unless someone
told you. There is a minimal amount of butter, and instead of heavy cream it
uses a milk and flour base, with Greek yogurt added for richness and tanginess.
You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or
full-fat Greek yogurt, depending on your preference. The ample amount of garlic
brings major flavor, and the lemon provides an acidity that adds complexity to
the dish. I added red peppers because I love the burst of color and added boost
of vitamin C. Whole wheat fettuccine is optional; any type of pasta will
suffice. Try this recipe; it will surely become a family favorite!</span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span>
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<span style="font-family: inherit;">Ingredients:<br />4 or 5 chicken breasts<br />1 tbsp. butter<br />1 tbsp. olive oil<br />1/2 cup flour<br />1 tsp. Italian herbs <br />Coarse ground salt & pepper</span><!--[if gte mso 9]><xml>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;">Ingredients for alfredo sauce</span></span></span></td></tr>
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</xml><![endif]-->7 cloves minced garlic<br />
1/2 lemon, zest & juice <br />
1 red bell pepper, diced<br />
1/4 to 1/2 cup dry white wine<br />
1/8 cup flour <br />
2 cups milk plus more for thinning sauce as needed <br />
1/3 cup Greek yogurt<br />
1 cup Parmesan cheese <br />
Coarse ground salt & pepper<br />
<br />
1 16 oz. package whole wheat pasta<br />
1/4 cup fresh parsley, chopped <br />
<br />
Directions:<br />
Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Chicken breast lightly coated in flour mixture</span></span></span></td></tr>
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<![endif]--><span style="font-family: inherit;"><span style="font-size: small;">In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Chicken breasts cooked 1 minute (after being flipped)</span></span></span></td></tr>
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</xml><![endif]--><span style="font-family: inherit;"><span style="font-size: small;"> When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten!</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Cooked chicken breasts</span></span></span></td></tr>
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</xml><![endif]-->When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Don't forget to save some wine for yourself!</span></span></span></td></tr>
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<![endif]--><span style="font-family: inherit;"><span style="font-size: small;">While you wait for the peppers to soften, cut the chicken into strips for
the pasta. When the peppers are soft and the wine has mostly reduced, stir the
flour quickly into the pan, followed by the milk. Stir quickly with a wooden
spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper. </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU8gLLqRcC44uEVOnLEHOANz67DIou4BTR40pKsMjqKedo3zht5Bqwvm0-iKnBsXjtg4Nhz60SUEudqu_8MVsj5NKhkt63yuwstmpZ8SBPf3VkVFTgJ1IE7qrqvEkDkhw79G0eZTTsKU/s1600/iPhone+Pics+1.24.13+041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU8gLLqRcC44uEVOnLEHOANz67DIou4BTR40pKsMjqKedo3zht5Bqwvm0-iKnBsXjtg4Nhz60SUEudqu_8MVsj5NKhkt63yuwstmpZ8SBPf3VkVFTgJ1IE7qrqvEkDkhw79G0eZTTsKU/s320/iPhone+Pics+1.24.13+041.JPG" width="239" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Seasoning with salt and pepper after adding milk</span></span></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><span style="font-size: small;">When the sauce
begins to bubble and thicken, stir in the Greek yogurt, then the cheese. </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jAdqVSgNSAHSFTASadt9frrcZy_arw5mnsEfxzPBb14hJE8AEFrKYTL3MIp5EKfEJ3dn4nrAJa37YElYeI3Qmxn15QZS4xfJd3j2POsJVw8uB-HIm7RtVpUUwx7boU5NNe5AwxRTPlE/s1600/iPhone+Pics+1.24.13+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jAdqVSgNSAHSFTASadt9frrcZy_arw5mnsEfxzPBb14hJE8AEFrKYTL3MIp5EKfEJ3dn4nrAJa37YElYeI3Qmxn15QZS4xfJd3j2POsJVw8uB-HIm7RtVpUUwx7boU5NNe5AwxRTPlE/s320/iPhone+Pics+1.24.13+044.JPG" width="239" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Stirring in Greek yogurt</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Stirring in Parmesan cheese</span></span></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><span style="font-size: small;">Continue stirring until the sauce is smooth and creamy. Turn off the heat. When
ready to serve, you can turn the heat on low and stir in more milk to thin if
needed. </span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92uGcNPrYc6W6QC7jcLN7X4cWbfMTlPNLrlsmVc-1VXHcQFvMMNQ0MjtG3slCEezCz47fXrdUPt9zblSB5dzrHwtTp6Afk8SgoecanWSY7-KI3BaQqcI_7k7MggdX0vNEC59uTKlnPnc/s1600/iPhone+Pics+1.24.13+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92uGcNPrYc6W6QC7jcLN7X4cWbfMTlPNLrlsmVc-1VXHcQFvMMNQ0MjtG3slCEezCz47fXrdUPt9zblSB5dzrHwtTp6Afk8SgoecanWSY7-KI3BaQqcI_7k7MggdX0vNEC59uTKlnPnc/s320/iPhone+Pics+1.24.13+045.JPG" width="239" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: x-small;">Prepared sauce</span></span></span></td></tr>
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</xml><![endif]--><span style="font-family: inherit;"><span style="font-size: small;">Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the
chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent
dinner. This healthier alternative to traditional fettuccine Alfredo will fool
even your harshest critics! </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-eL86EF8t99E35QIh1MscO6F3_9WxBQvn1ekOy4MEZmHvKIR9kf1Iuh8l_Udz7yrD_wHzoCWhUJgPMJ0qLYIIMaG9dfoMgdcahjj5c6ziu2OEoQxUt10Qr2t37m_GA5kE9NPfUQKoE/s1600/iPhone+Pics+1.24.13+059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-eL86EF8t99E35QIh1MscO6F3_9WxBQvn1ekOy4MEZmHvKIR9kf1Iuh8l_Udz7yrD_wHzoCWhUJgPMJ0qLYIIMaG9dfoMgdcahjj5c6ziu2OEoQxUt10Qr2t37m_GA5kE9NPfUQKoE/s320/iPhone+Pics+1.24.13+059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;">*Lighter* Chicken Fettuccine Alfredo</span></span></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"></span></span></div>
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<br />
<span style="font-family: inherit;"><span style="font-size: small;">I served mine with <a href="http://www.enchantingkitchen.blogspot.com/2013/01/roasted-veggies-aka-candy.html" target="_blank"><span style="font-size: small;">Roasted Veggies AKA Candy</span></a>, and it
was perfection!</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiij3DJ7p16F7Ce33L-9XnkwBpvwtyDczpt_P8jAYTFYNx0_5CrYpCdRgNZwJlw19SdrueQzuOhG07E-eA2a4_wgEUfXv993e69RTJNQyMIR2WmXPOeXBxVZCdQEJBY_GhuPHxnfHvPU4/s1600/iPhone+Pics+1.24.13+061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiij3DJ7p16F7Ce33L-9XnkwBpvwtyDczpt_P8jAYTFYNx0_5CrYpCdRgNZwJlw19SdrueQzuOhG07E-eA2a4_wgEUfXv993e69RTJNQyMIR2WmXPOeXBxVZCdQEJBY_GhuPHxnfHvPU4/s320/iPhone+Pics+1.24.13+061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: x-small;">*Ligh</span><span style="font-size: small;"><span style="font-size: x-small;">ter* Chicken Fettuccine Alfredo with Roasted Veggies AKA Candy</span></span></span></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">This chicken fettuccine Alfredo is so delicious; even my kids were licking their plates! You wouldn't even know it is "light" unless someone told you. There is a minimal amount of butter, and instead of heavy cream it uses a milk and flour base, with Greek yogurt added for richness and tanginess. You can use nonfat, 1%, or whatever kind of milk you have on hand, and light or full-fat Greek yogurt, depending on your preference. The ample amount of garlic brings major flavor, and the lemon provides an acidity that adds complexity to the dish. I added red peppers because I love the burst of color and added boost of vitamin C. Whole wheat fettuccine is optional; any type of pasta will suffice. Try this recipe; it will surely become a family favorite!</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Recipe (without pictures): </span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Ingredients:<br />4 or 5 chicken breasts<br />1 tbsp. butter<br />1 tbsp. olive oil<br />1/2 cup flour<br />1 tsp. Italian herbs <br />Coarse ground salt & pepper<br /><br />7 cloves minced garlic<br />1/2 lemon, zest & juice <br />1 red bell pepper, diced<br />1/4 to 1/2 cup dry white wine<br />1/8 cup flour <br />2 cups milk plus more for thinning sauce as needed <br />1/3 cup Greek yogurt<br />1 cup Parmesan cheese <br />Coarse ground salt & pepper<br /><br />1 16 oz. package whole wheat pasta<br />1/4 cup fresh parsley, chopped <br /><br />Directions:<br />Pound the chicken breasts so they are even in thickness. Season with salt and pepper. In a shallow bowl, combine 1/2 cup flour with Italian herbs and about 1/2 tsp. each of salt and pepper. Dip the chicken breasts in the flour mixture so they are lightly coated. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br />In a sauté pan, heat the butter and olive oil. Swirl the pan to combine. Lay the chicken breasts in the pan on medium heat and cook on one side for 1 minute. Flip the chicken breasts, turn the heat to low, and put the lid on the pan. Set your timer for 10 minutes. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br />When the timer goes off, turn the heat off, but leave the lid on the pan. Don't take the lid off at all and set the timer for 10 minutes again. When the timer goes off, your chicken should be done. But to be sure, use a meat thermometer and test that the chicken is 165 degrees. If not, turn the heat back to low, put the lid back on, and cook for a few more minutes. This is some of the moistest chicken I have ever eaten! <br /><br />When the chicken is done, remove from the pan and set aside. Set your water to boil for the pasta. Using the same pan you cooked the chicken in, on medium-high heat, scrape your minced garlic into the leftover oil-butter mixture. After about 1 minute, add the lemon zest and lemon juice. The lemon juice will reduce in about a minute. Now add your red bell peppers and wine. Put the lid partially back on the pan and let the peppers get soft, stirring occasionally. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br />While you wait for the peppers to soften, cut the chicken into strips for the pasta. When the peppers are soft and the wine has mostly reduced, stir the flour quickly into the pan, followed by the milk. Stir quickly with a wooden spoon to break up the flour and combine well with the milk. Season the sauce with coarse ground salt and pepper. When the sauce begins to bubble and thicken, stir in the Greek yogurt, then the cheese. Continue stirring until the sauce is smooth and creamy. Turn off the heat. When ready to serve, you can turn the heat on low and stir in more milk to thin if needed.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br />Serve the Alfredo sauce tossed with whole wheat fettuccine, and sprinkle the chopped fresh parsley on top. Prepare yourself for a rich, creamy, indulgent dinner. This healthier alternative to traditional fettuccine Alfredo will fool even your harshest critics! </span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"><br />I served mine with <a href="http://www.enchantingkitchen.blogspot.com/2013/01/roasted-veggies-aka-candy.html" target="_blank"><span style="font-size: small;">Roasted V<span style="font-size: small;">eggies AKA Candy</span></span></a>, and it was perfection!</span></span></span><br />
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<![endif]-->Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-55024924296931035762013-01-25T13:01:00.000-08:002013-01-25T13:10:08.737-08:00Roasted Veggies AKA Candy<!--[if gte mso 9]><xml>
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These roasted veggies are a staple at every family gathering that involves
food, but I also like to make them as a side dish on week nights because they
are SO easy to prepare, healthy, and ABSOLUTELY addicting. They caramelize in
the oven... and taste like CANDY!!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCllA2vTRqsYIM-8CAbINOFIYgvoJcbW-gCYS-Wr6pxxet0Y89oI5E3kK5__47MVHHyOdrlA4cqQLPLrfDPflGhmuNWAvCpEDI6mg2FXMKv-nAr4zHQIda3fAU5TYIVqKCNXJ49Um_q0/s1600/iPhone+Pics+1.24.13+060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCllA2vTRqsYIM-8CAbINOFIYgvoJcbW-gCYS-Wr6pxxet0Y89oI5E3kK5__47MVHHyOdrlA4cqQLPLrfDPflGhmuNWAvCpEDI6mg2FXMKv-nAr4zHQIda3fAU5TYIVqKCNXJ49Um_q0/s320/iPhone+Pics+1.24.13+060.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Veggies AKA Candy</td></tr>
</tbody></table>
<br />
The best part about these roasted veggies is that you can use whatever you
have in your produce drawer (garlic, onions, mushrooms, any kind of squash,
sweet potatoes, tomatoes, carrots, broccoli, etc.) The list could go on
forever! You can use any kind of vinegar (balsamic, red wine, apple cider,
etc.) or another acid like lemon juice. You can play with different spices and
herbs to create unique flavor combinations. Nuts are great additions. Slivered
almonds are my personal favorite for added nuttiness and crunch. It's also
super delicious with some kind of fruit added in, like grapes or diced apples.
Have fun with it! I try different combinations every time I make these!<br />
<br />
Recipe:<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
2 cups sliced or diced veggies (for
this blog post I used eggplant, mushrooms, and cherry tomatoes)</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tbsp. vinegar or lemon juice (I
used red wine vinegar for this post)</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tbsp. olive oil </div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Coarse ground salt and pepper</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tsp. garlic or onion powder (this
time I used onion powder but you can use either one or both)</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tsp. Italian herbs or paprika (I
used paprika this time -- but a combination of cinnamon and allspice is
DELICIOUS if you're roasting any kind of squash or sweet potato)</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf9WQJErSczLcQYTP82xEumj7riolSRVNtS3BnkOwgn2H0C_PY6Cy16MShZUnzgWuf_hT10VjJARUQbB4yQ9MOWgsWf6gis_U8eqQXF9t1PnJoWM47J0M-oWTiZ5manhaJxJUuKNyss4/s1600/iPhone+Pics+1.24.13+029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf9WQJErSczLcQYTP82xEumj7riolSRVNtS3BnkOwgn2H0C_PY6Cy16MShZUnzgWuf_hT10VjJARUQbB4yQ9MOWgsWf6gis_U8eqQXF9t1PnJoWM47J0M-oWTiZ5manhaJxJUuKNyss4/s320/iPhone+Pics+1.24.13+029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Roasted Veggies AKA Candy</td></tr>
</tbody></table>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
Preheat oven to 450 degrees. Toss veggies with oil, acid, and spices to
combine.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaOHfYB5ipyoAt112OUAwUvaTuOmeMyknBY0OXdI1G0bjmF60hzR-hAN1nEH-lSV6nrgONmI_Wampp0IFre0N5N2X5OT_k-OKbkCeyK4Wc5o5W4G60TheXzgUHUs9zudEL9tWVANIwso/s1600/iPhone+Pics+1.24.13+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaOHfYB5ipyoAt112OUAwUvaTuOmeMyknBY0OXdI1G0bjmF60hzR-hAN1nEH-lSV6nrgONmI_Wampp0IFre0N5N2X5OT_k-OKbkCeyK4Wc5o5W4G60TheXzgUHUs9zudEL9tWVANIwso/s320/iPhone+Pics+1.24.13+030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw veggies after tossing with oil, vinegar, and spices</td></tr>
</tbody></table>
<br />
Cover (foil works well if you don't have a covered baking dish) and
bake for approximately 45 minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowaHHsNyN10Ef9AJCzKD0mN6SFKKh7KjuI-KaA4Ouo3hwcBG2IysUO1ezP5pLlas72jJSeirgGAaXuTrscSH171nwUoUl7LNNhOHM88VyqvrQcqG8cQq5y26LRPNzDaJqCIHFCgr6B2Q/s1600/iPhone+Pics+1.24.13+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowaHHsNyN10Ef9AJCzKD0mN6SFKKh7KjuI-KaA4Ouo3hwcBG2IysUO1ezP5pLlas72jJSeirgGAaXuTrscSH171nwUoUl7LNNhOHM88VyqvrQcqG8cQq5y26LRPNzDaJqCIHFCgr6B2Q/s320/iPhone+Pics+1.24.13+031.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used my Pampered Chef Round Covered Baker</td></tr>
</tbody></table>
<br />
I can eat a whole baking dish of these by myself! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Veggies after Roasting</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAxrzYBqXTKZLd2gtBKHrrARUiws-KfC-8W_U2O_-ZrY0rm_a9Qfw9u4hJqFdjhtddTxQ0Cj2vQpmQ9Gyft2WylJrsWr7Yrn8Yj9FA5OzTphjWAepRquIvPjSywKniq-KXP87LlcnX4M/s1600/iPhone+Pics+1.24.13+061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAxrzYBqXTKZLd2gtBKHrrARUiws-KfC-8W_U2O_-ZrY0rm_a9Qfw9u4hJqFdjhtddTxQ0Cj2vQpmQ9Gyft2WylJrsWr7Yrn8Yj9FA5OzTphjWAepRquIvPjSywKniq-KXP87LlcnX4M/s320/iPhone+Pics+1.24.13+061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted veggies are a great side dish. I served mine with <a href="http://www.enchantingkitchen.blogspot.com/2013/01/lighter-chicken-fettuccine-alfredo.html" target="_blank">*Lighter* Chicken Fettuccine Alfredo</a></td></tr>
</tbody></table>
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<![endif]--><br />Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-1299059985527368902013-01-22T00:09:00.001-08:002013-01-22T00:13:38.609-08:00Sweet Potato Stew with Easy Herbed Peasant BreadSweet potatoes are one of my favorite vegetables. Absolutely delicious, they are also rich in complex carbohydrates, full of fiber, protein, vitamins A and C, beta carotene, iron and calcium. When eaten with the skin, they have more fiber than oatmeal! So I left the skin on when I made this stew... but whether you do or not, that's up to you!<br />
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This stew is hearty, filling, and very healthy. It goes PERFECT with my <a href="http://enchantingkitchen.blogspot.com/2013/01/fast-easy-herbed-peasant-bread.html" target="_blank">Easy Herbed Peasant Bread</a>.<br />
<br />
Ingredients:<br />
Produce:<br />
3 medium sweet potatoes<br />
4 garlic cloves<br />
1 medium yellow or white onion<br />
1 yellow bell pepper<br />
4 celery stalks<br />
4 cups raw field greens or spinach <br />
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Spices:<br />
Coarse ground salt and pepper<br />
1 tbsp paprika<br />
1 tbsp garlic powder<br />
1 tbsp chili powder<br />
1 tbsp Italian seasoning<br />
2 tsp onion powder<br />
1 tsp turmeric<br />
1 tsp allspice<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/2 tsp ground nutmeg<br />
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Other Ingredients:<br />
2 tbsp extra virgin olive oil<br />
1 tsp apple cider vinegar<br />
2 tbsp brown sugar<br />
1 can diced tomatoes & green chilis<br />
2 cooked chicken breasts, diced (optional)<br />
8 cups broth (see my <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-chicken-broth-from.html" target="_blank">tutorial</a> for homemade chicken broth)<br />
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Directions:<br />
Mince garlic and chop onions, peppers, and celery.<br />
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Heat olive oil in a stock pot on medium high, and saute the garlic and chopped veggies in the oil.<br />
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Cook the onion mixture on the stove until it becomes translucent. While you wait (stirring occasionally), you can cut the sweet potatoes.</div>
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Once your onions are translucent, add the spices, brown sugar, apple cider vinegar, and canned diced tomatoes. Stir, and let meld for a minute or two. Add your broth, bring to a boil, then add the sweet potatoes.</div>
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Let the sweet potatoes simmer on medium high heat for about 20 minutes until they are soft when stabbed with a fork or knife. While you wait, you can chop your field greens or spinach.</div>
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The next step is totally optional, depending on the consistency you want your stew to be. I took an immersion blender and slightly pureed the sweet potatoes. They were not smooth and creamy, just more diced and blended with the soup itself, to create a thick base.</div>
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Once your stew is the consistency you are going for, add the chopped field greens and diced cooked chicken breasts (optional).</div>
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Turn heat down to medium low, and allow the greens to become wilted, stirring occasionally. Your stew is ready to be served!!</div>
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This is such a healthy, delicious and nutritious dinner. It's hearty, filling, and full of protein and fiber. You'll notice sweet and spicy notes, and comforting flavors reminiscent of cozy holiday meals. Served with <a href="http://enchantingkitchen.blogspot.com/2013/01/fast-easy-herbed-peasant-bread.html" target="_blank">herbed peasant bread</a> and a hot cup of tea, this meal is perfect for a cold winter's night!</div>
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Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-42903675479593903602013-01-21T23:34:00.000-08:002013-01-22T00:11:21.432-08:00Fast & Easy Herbed Peasant BreadThis peasant bread has been a family holiday tradition of mine for the past several years. It is now a staple at every major gathering that involves food. It's tons easier than you would imagine, and absolutely delicious. Because of how easy it is to throw together, and requires no kneading whatsoever, I like to bake this whenever I make a big pot of soup or stew. It soaks up the broth PERFECTLY...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmRjPFP3otm5io5CRIjCbmeGGKT3S9gD1V4mNOfT0MpQ-rm77_VCFvskvNPFUqrXvOWrG8c5_bmlU83B-x5fdbsfx3Dxx-4sueWE_PtmiqPhIIaFcRHfh33hUeN4wUP2Bfiy02dFHVDI/s1600/Peasant+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmRjPFP3otm5io5CRIjCbmeGGKT3S9gD1V4mNOfT0MpQ-rm77_VCFvskvNPFUqrXvOWrG8c5_bmlU83B-x5fdbsfx3Dxx-4sueWE_PtmiqPhIIaFcRHfh33hUeN4wUP2Bfiy02dFHVDI/s320/Peasant+Bread.JPG" width="320" /></a></div>
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Once you bake this peasant bread, I'm sure it will become a favorite recipe of yours too! <br />
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Ingredients: <br />
2 tsp instant yeast<br />
1 tbsp sugar<br />
2 cups lukewarm water<br />
<br />
2 cups all-purpose flour<br />
1-1/2 cups whole wheat flour<br />
1/2 cup cornmeal or polenta<br />
2 tsp sea salt<br />
1 tsp of each: garlic powder, onion powder, thyme, rosemary, parsley, oregano (can use dried or fresh herbs depending on availability)<br />
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1-2 tbsp melted butter (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWNu_z16r6MbHkzzRXcdw_G08JCGAXfyZIPzWjYrkLAYkaA-MBg6IjBaAbdgUlS69WF2p-HqciEn6YPMUm1vqW2MdXxNcTH0C_e_5oR6-DNd9vkTd1RUomMXnitTbUw4GpZE2ypzaLRU/s1600/Peasant+Bread+Ingredients+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWNu_z16r6MbHkzzRXcdw_G08JCGAXfyZIPzWjYrkLAYkaA-MBg6IjBaAbdgUlS69WF2p-HqciEn6YPMUm1vqW2MdXxNcTH0C_e_5oR6-DNd9vkTd1RUomMXnitTbUw4GpZE2ypzaLRU/s200/Peasant+Bread+Ingredients+1.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBvQJT0-3OVIOuByameDmjH_zPymVt0cD5Rtny7v4TrJfDSiAOrL_hkwwJF9y95v1Oo2DtKD_CaJETVWPheaTu-aWUxRSsEVyXZCT98ndEiPKZBWYwf81Nz_0Jk9D7aTe9RywDGboPvY/s1600/Peasant+Bread+Ingredients+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBvQJT0-3OVIOuByameDmjH_zPymVt0cD5Rtny7v4TrJfDSiAOrL_hkwwJF9y95v1Oo2DtKD_CaJETVWPheaTu-aWUxRSsEVyXZCT98ndEiPKZBWYwf81Nz_0Jk9D7aTe9RywDGboPvY/s200/Peasant+Bread+Ingredients+2.JPG" width="200" /></a></div>
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Directions:<br />
Dissolve the sugar into the water, then sprinkle the yeast over it (stirring is optional), and set aside for a few minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOxU-Czdz7aXZDFhh5wyrmqB1R1sA0dzvUMZVll5diwBROCYVJmTAoWdE7Dh9ffjWQC6WdnnycPMRlqZZwE9LChl7BjSBVCt39DnLxSBPBB7i3VtMbBs3kYTrlc8wKD4wlA9xdMb2fZ0/s1600/Peasant+Bread+Step+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOxU-Czdz7aXZDFhh5wyrmqB1R1sA0dzvUMZVll5diwBROCYVJmTAoWdE7Dh9ffjWQC6WdnnycPMRlqZZwE9LChl7BjSBVCt39DnLxSBPBB7i3VtMbBs3kYTrlc8wKD4wlA9xdMb2fZ0/s200/Peasant+Bread+Step+1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proofed Yeast</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hDCY9qdPHxbLz5rWOGVM-yFmzlesqx5Sh7a_fLXRgm1gTI3d9JX535Q1gJl7BU975vsIgUWM0uAdlvNXzTLRtePqG-QA77ek1daHRE98k5OYUng3M_SQbPiTOZjNnnKOzhdgsW6BKTU/s1600/Peasant+Bread+Step+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hDCY9qdPHxbLz5rWOGVM-yFmzlesqx5Sh7a_fLXRgm1gTI3d9JX535Q1gJl7BU975vsIgUWM0uAdlvNXzTLRtePqG-QA77ek1daHRE98k5OYUng3M_SQbPiTOZjNnnKOzhdgsW6BKTU/s200/Peasant+Bread+Step+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry Ingredients</td></tr>
</tbody></table>
While waiting for the yeast to proof, get out 2 glass or ceramic pie plates (casserole dishes will work too). Rub the pie plates with a paper towel coated in shortening or butter, and sprinkle flour over it. In a large mixing bowl, whisk together the flours, cornmeal, salt, garlic powder, onion powder, and herbs. Once your yeast is foamy (usually takes 5 to 10 minutes), add the water mixture to the flour mixture, and stir well with a wooden spoon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5W8VaOkfYk1WVgf3-I-N4RgqJ2t7Z9e7ACF1_0HcQW_0aUZP2l9l2F-8Y3KEUVKJu0XC75DEC00Qkbd-zCpovUeu4TOV2uq3HWvOQyp_0i_VACLfaaHyy3ckUycT6IAsiUjXiey414k/s1600/Peasant+Bread+Step+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5W8VaOkfYk1WVgf3-I-N4RgqJ2t7Z9e7ACF1_0HcQW_0aUZP2l9l2F-8Y3KEUVKJu0XC75DEC00Qkbd-zCpovUeu4TOV2uq3HWvOQyp_0i_VACLfaaHyy3ckUycT6IAsiUjXiey414k/s200/Peasant+Bread+Step+3.JPG" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Dough</td></tr>
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With a spatula, put half of your dough in one pie plate, and the rest in the other. Flatten and spread the dough in the pie plates and pour the melted butter (equally) over both doughs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveUXayqHkhID9yxmkh0f_XBTJgS9ANUNgftcqZTsLU4BbEPlLGY7OTIt3Oipz91iAL4DfE6Kvdk7H_xw9lr-7SO8XzFWREs6whSDarVHC7YHMoim7WSDkUcZ3Bc8HqYDRH6wlo9F4Lhs/s1600/Peasant+Bread+Step+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveUXayqHkhID9yxmkh0f_XBTJgS9ANUNgftcqZTsLU4BbEPlLGY7OTIt3Oipz91iAL4DfE6Kvdk7H_xw9lr-7SO8XzFWREs6whSDarVHC7YHMoim7WSDkUcZ3Bc8HqYDRH6wlo9F4Lhs/s200/Peasant+Bread+Step+4.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough before rising</td></tr>
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Place both pie plates in a warm dry place (I use my oven), with a warm, damp (clean) kitchen towel laid over them.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCUfvPvCEY5ooy3hm3wKjmoHFKK1znkZB3k8aRmJRDDDgQ9T_Ny2Q_U-kIO0YnwS89wcbgsU2g0eHOjusBx5iP-1_tS6vTkdAeYqL0hxANCl1dzOzQmC3_tdcQuFaE1pHacQfHKYad8g/s1600/Peasant+Bread+Step+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCUfvPvCEY5ooy3hm3wKjmoHFKK1znkZB3k8aRmJRDDDgQ9T_Ny2Q_U-kIO0YnwS89wcbgsU2g0eHOjusBx5iP-1_tS6vTkdAeYqL0hxANCl1dzOzQmC3_tdcQuFaE1pHacQfHKYad8g/s200/Peasant+Bread+Step+5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The oven is a great place for dough to rise</td></tr>
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Let the dough rise. Because we used instant yeast, this should only require one rising, and should only take 60 to 90 minutes. Once the doughs are doubled in size, remove them from the oven so you can preheat it. :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxpBdUvO1Pzj5q5UaX6UykeL0IcMyHuoLrNtzPashjD0O2Y5woEHXomTNnFrH9uEdzEeyrVSO4-Z0mSgPPxBMyckRDVqlixaRkzZV98H95VDV44boOTCr97OypUbHd2IHBtwq5RcTCqs/s1600/Peasant+Bread+Step+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxpBdUvO1Pzj5q5UaX6UykeL0IcMyHuoLrNtzPashjD0O2Y5woEHXomTNnFrH9uEdzEeyrVSO4-Z0mSgPPxBMyckRDVqlixaRkzZV98H95VDV44boOTCr97OypUbHd2IHBtwq5RcTCqs/s200/Peasant+Bread+Step+6.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough after rising</td></tr>
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Preheat oven to 425 degrees. Once it's preheated, bake your loaves for 10 minutes. After 10 minutes, rotate your pie plates, lower the temperature to 375 degrees, and bake for another 20 to 25 minutes.<br />
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Test the bread to make sure its done. It should be golden brown, and a toothpick inserted in the middle should come out clean.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EVaj4eUhiq_5Mv15DHkKldmdM8c4aKsS5ZbgFshkwanyPlV-kcMlTKSo1eWycbMVFzIMYDrCLNI11xtSlnHGmU1y_AspR3biVReCox0usWy1FSdjibqAea5DWMGdDDQvbVHFgPKRQBo/s1600/Peasant+Bread+Step+7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EVaj4eUhiq_5Mv15DHkKldmdM8c4aKsS5ZbgFshkwanyPlV-kcMlTKSo1eWycbMVFzIMYDrCLNI11xtSlnHGmU1y_AspR3biVReCox0usWy1FSdjibqAea5DWMGdDDQvbVHFgPKRQBo/s200/Peasant+Bread+Step+7.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread after baking</td></tr>
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Now that the bread is out of the oven, slide a butter knife around the edge of both pie plates. You can feel when the bread is loose enough to pop out of the pie plate. Place the loaves on a large cutting board, and using a bread knife, slice both loaves into 1-inch strips. You can also cut the strips in half so they are shorter (see photo).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4qGqpYhhzydWDiGNDdhxi_m9uTYTpq8LlLFzLpS0MU9TcU2y9ccDjKKTBzM0ZBBjX867u9W-vi-agO7wWxLSpREpntvezBD56b_NDVdgLnPp9JJwaRaSdC5IIUsdjJNI-1TadaQexXY/s1600/Peasant+Bread+Step+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4qGqpYhhzydWDiGNDdhxi_m9uTYTpq8LlLFzLpS0MU9TcU2y9ccDjKKTBzM0ZBBjX867u9W-vi-agO7wWxLSpREpntvezBD56b_NDVdgLnPp9JJwaRaSdC5IIUsdjJNI-1TadaQexXY/s320/Peasant+Bread+Step+8.JPG" width="320" /></a></div>
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Place on a serving dish and prepare for your guests to Ooh and Aah!! This is great with soup, stew, as a side dish at a holiday dinner, or as an appetizer with a dish of olive oil and balsamic vinegar. I have even made delicious grilled sandwiches with the leftover bread. It is the best bread I have ever eaten!!!!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9LITBY70G5cjn0BTVaYE62bva2aiN82VATVpQFspSiJ1hLecEg5VQt70eqBa9lQaPqj0QyAcgOJ1c8fXlfxS0wRN9ORNKfwbBSneO4vuU9m_B0Cn9KQAmh9ukcjWGcPl847Ii91K1n8/s1600/Peasant+Bread+with+Stew.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9LITBY70G5cjn0BTVaYE62bva2aiN82VATVpQFspSiJ1hLecEg5VQt70eqBa9lQaPqj0QyAcgOJ1c8fXlfxS0wRN9ORNKfwbBSneO4vuU9m_B0Cn9KQAmh9ukcjWGcPl847Ii91K1n8/s320/Peasant+Bread+with+Stew.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed Peasant Bread with <a href="http://enchantingkitchen.blogspot.com/2013/01/sweet-potato-stew-with-easy-herbed.html" target="_blank">Sweet Potato Stew</a></td></tr>
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<br />Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-2807428233956261452013-01-20T22:55:00.000-08:002013-01-20T22:56:38.599-08:00Split Pea Soup with SausageThis split pea soup is so delicious. I mean, seriously, lick-the-bowl, delicious. Just thinking about it makes me want to go to the store right now, at 10pm, and buy a bag of split peas so I can make it again!<br />
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Split peas are a great source of protein. Without the sausage, this would be a very healthy dish... but... split peas and pork go SO great together, like two "peas" in a pod. LOL, okay now for the recipe!!<br />
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Ingredients:<br />
1 16-oz bag of dried split peas<br />
1 19-oz package of Italian sausage links (I prefer sweet or mild over hot but any will do)<br />
1/2 white or yellow onion, diced<br />
1/2 yellow bell pepper, diced <br />
2 or 3 garlic cloves, minced<br />
2 tsp sea salt<br />
2 tsp coarse ground pepper<br />
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1 tbsp Italian seasoning (I used Pampered Chef Herbs de Provence Seasoning Mix pictured to the right -- DELICIOUS -- but regular Italian seasoning will still be wonderful)<br />
8 cups broth (see my <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-chicken-broth-from.html" target="_blank">tutorial</a> for homemade chicken broth) <br />
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Instructions:<br />
Rinse and sort the split peas and set aside.<br />
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Heat a grill pan or skillet on medium heat and brown the sausage links.<br />
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Remove from heat, cool for a few minutes, and slice the sausages.<br />
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Melt
some butter or heat some oil over medium-high heat in a stock pot and saute the garlic,
onions, and yellow peppers. Add sausage slices, then seasonings. <br />
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Let
meld for 1 or 2 minutes then add the broth and split peas.<br />
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Bring to a boil, then reduce heat to low and cover. Simmer for about 90 minutes, stirring occasionally.<br />
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Taste for salt and pepper. Add more seasoning if needed. <br />
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Serve and enjoy! I served mine with crescent rolls, zucchini sticks, and <a href="http://enchantingkitchen.blogspot.com/2013/01/delicious-and-healthy-mashed-butternut.html" target="_blank">this</a> delicious mashed butternut squash. <br />
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MMMMMM!!!!!!! So yummy!!!!!!!<br />
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<br />Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com1tag:blogger.com,1999:blog-7160945684116613468.post-86550777251886877672013-01-20T22:17:00.004-08:002013-01-20T22:57:31.338-08:00Delicious and (Healthy!) Mashed Butternut Squash<br />
This butternut squash recipe is healthy and super easy! Butternut squash is full of many nutrients including vitamins A and C, potassium and fiber. Plus, my five-year-old son just saw the picture below and said, "that is one giant peanut!" Bahahaha!<br />
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Ingredients:<br />
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1/3 Cup Plain Greek Yogurt<br />
1/3 Cup Half & Half<br />
1/2 Tbsp Garlic Powder<br />
1 Tsp Sea Salt<br />
1/2 Tsp Coarse Ground Pepper<br />
1/2 Tbsp Italian Seasoning<br />
1/2 Tsp Allspice<br />
1/2 Tsp Ground Cinnamon<br />
1 Tsp Paprika<br />
1/4 Cup Diced Green Onions (see my <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-grow-green-onions-on-your.html" target="_blank">tutorial</a> for growing green onions on your windowsill)<br />
1/2 Diced White or Yellow Onion<br />
3 or 4 Minced Garlic Cloves<br />
AND, 1 Butternut Squash!!!<br />
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Directions:<br />
Preheat oven to 400 degrees. Pierce butternut squash all over with a fork or knife. Bake whole squash in a pan or casserole dish for approximately an hour, until it's soft (test it by piercing it again with fork or knife). Let it cool to room temperature, then peel butternut squash, remove seeds and stringy fibers, until you are left with just the cooked butternut squash.<br />
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Preheat oven to 375 degrees. Heat a tablespoon of oil or butter in a pan and saute the garlic, green onions, and white or yellow onions. Add seasonings, and saute until onions are soft and translucent.<br />
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Now, put the squash puree, onion mixture, and half & half and yogurt in a mixing bowl. This is the fun part! And you are almost done!!<br />
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Using an immersion blender, puree the squash till smooth and creamy (you can also use another method like a food processor). Taste-test the mixture. Add more seasoning if needed.<br />
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Spread the mixture into a casserole dish (I used the same one I baked the squash in).<br />
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Place in oven and bake until the top starts to turn brown (about 30-45 minutes).<br />
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Serve and enjoy! This is a very healthy and nutritious alternative to mashed potatoes. I served mine with pork pot roast and salad. And the next day it went beautifully with <a href="http://enchantingkitchen.blogspot.com/2013/01/split-pea-soup-with-sausage.html" target="_blank">this</a> delicious soup.</div>
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Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-66043210554687804172012-10-03T01:15:00.000-07:002012-10-03T01:15:38.283-07:00What to do with leftover WHOLE CHICKEN? Recipe: Pumpkin Pollo a la Crema with Homemade TortillasToday's recipe comes from a combination of the ingredients that needed to be used in my fridge, the desire to make one of my husband's favorite meals, and the thrill of throwing in something seasonal to help make the dish experimental.<br />
<br />
The outcome? Seriously, mouth-watering, no-joke, delish, delish, delish Pollo a la Crema (creamy Mexican chicken) with HOMEMADE flour tortillas like you've NEVER had at a restaurant!! <br />
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You can use any kind of chicken for this meal: chicken breasts, thighs, canned chicken (why not!), or what I used, which is leftover whole chicken. My family used to eat whole chicken the first night, carved, with mashed potatoes or some basic carb and veggies or salad. Kind of basic. The next night, we wouldn't know what to do with the rest of it. Nobody wanted to de-bone the carcass so we would just throw it away. :( I know, sad day. But now I've learned how to use every bit of a whole chicken, leaving nothing to waste. This way, a whole chicken can feed my family for about four days, including lunches (SCORE!).<br />
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So this recipe (which can totally be tweaked depending on what kind of chicken meat you have), will show you what an amazing meal you can make with leftover whole chicken. You can even boil the bones for chicken broth, which is needed in this recipe. I have a tutorial here: <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-chicken-broth-from.html" target="_blank">How to Make Homemade Chicken Broth from Leftover Whole Chicken</a><br />
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Yay!<br />
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<h2>
<b>Homemade Flour Tortillas </b></h2>
OK so my FIRST step in making this luscious meal was the HOMEMADE flour tortillas. Here is a link to my tutorial... <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-tortillas.html" target="_blank">How to Make Homemade Tortillas</a><br />
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These aren't as hard as you think... try it, it's worth the extra effort! They are SO MUCH BETTER than store-bought tortillas!!<br />
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<h2>
<b>Next, comes the Pumpkin Pollo a la Crema! Yummy!</b></h2>
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Ingredients:<br />
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1 medium sweet onion <br />
1/4 cup chopped green onions (these were a last minute add-in -- click <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-grow-green-onions-on-your.html" target="_blank">here</a> to see why)<br />
4 garlic cloves<br />
3-5 mini rainbow peppers <br />
1/8 cup butter<br />
1 tbsp olive oil<br />
Coarse ground salt and pepper<br />
2 tsp chili powder<br />
2 tsp garlic powder<br />
About 4 cups leftover cooked chicken meat from a whole chicken<br />
1 cup pumpkin puree<br />
2 cups chicken broth (<a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-chicken-broth-from.html" target="_blank">Homemade?!</a>) <br />
1 cup heavy cream<br />
1 cup sour cream<br />
Fresh cilantro and diced tomatoes to garnish<br />
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First, chop your onion, green onions, peppers, and mince your garlic cloves (hopefully you have a garlic press like I do! Makes it tons easier!)<br />
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Next, melt the butter in a 12" skillet, and throw in your minced/chopped onions, pepper, and garlic. Drizzle the olive oil and stir, letting everything meld for about a minute. Add the seasonings.<br />
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Stir and let it meld for a minute.<br />
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When the onions start to look slightly translucent, add in your cooked chicken and pumpkin puree. Stir well. Let this meld.<br />
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Pour in the chicken broth, stir, and let this reduce for a few minutes. <br />
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When this has reduced, begin pouring in your heavy cream (YUM!)<br />
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Stir and add in the sour cream. Yum, yum, yum, things are getting YUMMY!!<br />
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Let this reduce for about 10 minutes. The sauce will no longer be thin, but nice and thick and creamy. Ooh la la!!</div>
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You are so close to the finish line!! Top with fresh cilantro and diced tomatoes. Serve with warm <a href="http://enchantingkitchen.blogspot.com/2012/10/how-to-make-homemade-tortillas.html" target="_blank">homemade tortillas</a>, Spanish rice, refried beans. Or whatever you want!! This is what I did and it was absolutely heavenly.<br />
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Like, even my husband said it was "one of the best meals you've ever made". This is major. This basically means he was doing cartwheels inside his head. Love it when leftover whole chicken is transformed into a masterpiece!! <br />
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Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-80086626649334361422012-10-03T00:40:00.000-07:002012-10-03T00:40:42.044-07:00How to Make Homemade Chicken Broth from Leftover Whole Chicken<h2>
Don't throw away those chicken bones!</h2>
I cooked a whole chicken
on Saturday in the crock pot, with an onion, some garlic, fresh herbs
from the garden, and about 2 cups of water. I carved enough of the meat
to make chicken and dumplings. This big pot of soup lasted us two
lunches and three dinners.<br />
<br />
Today (Tuesday), I de-boned
the chicken, getting every last bit of meat off the bones. I was able to
get 4 cups of meat from the leftover whole chicken (in the container on
the right).<br />
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The container on the left had the leftover bones, onion, garlic, and
herbs that had been in the crock pot. To make my homemade chicken broth, I simply
transferred the contents of this container to a pot on the stove, added 2 more cups of
water, brought to a boil, then simmered a couple hours (well I only
simmered about 30 minutes because I needed my broth sooner, but the
longer it simmers, the better). :)</div>
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After
the bones simmer and the water reduces, it's time to strain. You can
also season your broth with salt and pepper if you like. You could use
this for anything! It freezes well and makes a great base for homemade
soup! I used it in homemade Spanish rice, enchilada sauce, (any kind of sauce for that matter!), soups, skillet meals; the possibilities are endless!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHnR6WsBtTYwyTg43OEFJ8VAiTh6WASteMIIqRfJQnkVbajcreF4jh-b0ZYeH3mYpKrURUquifsgKpdwzq89vmJNVpGmenE6c7VmGskEdIlfLTVd7kixw8yG292sVpEjFUfrQjU-5z04/s1600/iPhone+Pics+10.2.12+137.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHnR6WsBtTYwyTg43OEFJ8VAiTh6WASteMIIqRfJQnkVbajcreF4jh-b0ZYeH3mYpKrURUquifsgKpdwzq89vmJNVpGmenE6c7VmGskEdIlfLTVd7kixw8yG292sVpEjFUfrQjU-5z04/s320/iPhone+Pics+10.2.12+137.JPG" width="239" /></a></div>
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I
was able to get about 4 cups of homemade broth out of this whole
chicken. And that doesn't include the broth that I stole from the crock
pot on Saturday to make the chicken and dumplings! </div>
Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-32432328386209237942012-10-03T00:33:00.003-07:002012-10-03T00:33:54.110-07:00How to Grow Green Onions on Your Kitchen Window Sill <h2 class="separator" style="clear: both; text-align: left;">
</h2>
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About a year ago, I was given a wonderful tip about green onions... and I've been hooked ever since! </div>
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<br /></div>
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Tonight I cooked a beautiful meal for my family. The recipe didn't call for green onions, but I added them anyway (who doesn't LOVE green onions?!) Because, you see, I needed to use
my green onions. They've been growing on my window sill for the past few
days, un-snipped neglected, and were TALLER then I've EVER
seen them!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUWJdu9ynrItpFZHzM63bjgQa58UBCBvkccAWgosyg906sqEh1pw0y3eLowErrwrNp0vQWwOu3zWj_3SpiUfSMXfxHFJX9onnpY8FD-IebIfJRG9R0UV1F30l0BLrK7nMTLyu3udSpCg/s1600/iPhone+Pics+10.2.12+130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUWJdu9ynrItpFZHzM63bjgQa58UBCBvkccAWgosyg906sqEh1pw0y3eLowErrwrNp0vQWwOu3zWj_3SpiUfSMXfxHFJX9onnpY8FD-IebIfJRG9R0UV1F30l0BLrK7nMTLyu3udSpCg/s320/iPhone+Pics+10.2.12+130.JPG" width="239" /></a></div>
Darn
it, I should've measured them before I snipped them... but I would say
they were at least 18" tall! I bought these a few weeks ago and have
snipped them down to almost the roots twice. They just keep growing and
growing!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rvIXkUde_Iw88gp9YCVe6XdxmFHMpN1qOXRrqd8hDdv6iJEZV6uBqRdOsuMYetxVtxO1HHGsxkQshr5AeSYUCmaID4oCBU97mowJb_SyJNEVnwZzSfxlrfPmdeaCba3GhhVFDu0Qamw/s1600/iPhone+Pics+10.2.12+131.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rvIXkUde_Iw88gp9YCVe6XdxmFHMpN1qOXRrqd8hDdv6iJEZV6uBqRdOsuMYetxVtxO1HHGsxkQshr5AeSYUCmaID4oCBU97mowJb_SyJNEVnwZzSfxlrfPmdeaCba3GhhVFDu0Qamw/s320/iPhone+Pics+10.2.12+131.JPG" width="239" /></a></div>
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To
grow your own green onions on your kitchen window sill, take a mason
jar or vase and fill with 2-3" of water. Keep your green onions in the
jar, but be SURE to change the water at least every other day, removing
any dead or gunky bits from the green onions and roots. They will get
gross if left alone for several days. If maintained, they will last a
LONG time! Keep growing, keep snipping, using in your food, replacing
themselves over and over! </div>
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<br /></div>
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I replace the bunch every other month or so with a brand new bunch from the grocery store. They look pretty on my window sill and save us a little bit of money (hey ever dollar counts right?) ;)</div>
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Here is my green onion harvest for the day (about 1/4 cup). I could've harvested twice as much but didn't need to because I was using sweet onions as well, and didn't want to overdo it with the onions. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh99z1q_E74Xfd5_-ufsWYsFvkyYTyhql9F-Hl8Od-6R3h_bT4694PxZDics0AkxUQk7HnOSSpHE5pjL0TsHM3yJXG-BqDFC4mPJm_c9YWBlVsAnGuC-gLgtmPcpvA61lIwYUzSIxp_4/s1600/iPhone+Pics+10.2.12+138.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh99z1q_E74Xfd5_-ufsWYsFvkyYTyhql9F-Hl8Od-6R3h_bT4694PxZDics0AkxUQk7HnOSSpHE5pjL0TsHM3yJXG-BqDFC4mPJm_c9YWBlVsAnGuC-gLgtmPcpvA61lIwYUzSIxp_4/s320/iPhone+Pics+10.2.12+138.JPG" width="239" /></a></div>
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Green onions back on the window sill after being harvested, water changed, and dead/gunky stuff removed:</div>
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Happy, happy, happy! And ready to grow tall again! :) :) :)<br />
<br />
So if you didn't know, now you do! Green onions FTW!<br />
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<br /></div>
Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-64198520768697021312012-10-03T00:21:00.002-07:002012-10-03T01:20:13.571-07:00How to Make Homemade Tortillas<h2>
</h2>
<b>WARNING!!</b> Once you make these... store-bought tortillas will just not cut it... maybe in a crunch... but no, seriously, they can never live up to HOMEMADE FLOUR TORTILLAS... YUMMY!!!!<br />
<br />
If you have a
stand mixer, these are easier than you might think. If you don't, these
are<i> still</i> easier than you might think! Here is a wonderful tutorial (for those of you who don't own stand mixers),
where I learned to make tortillas! And I made them before ever owning a
stand mixer!<br />
<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/49BaECtjPkc?feature=player_embedded' frameborder='0'></iframe></div>
<br />
First, get out your ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuedeYVnDE_z_iVKD3KSRFM9F6Av5kfXbR2da0OA1XIUVxuKm1tRKfsh9EuW0565hAc7FIxWE1qATspLl8y8CNBY-9fY2nZQ66Em0ueQNeTtrx1Myf7jJRG5ebgQ6aKlPDvA9WL7l5Jk/s1600/iPhone+Pics+10.2.12+118.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuedeYVnDE_z_iVKD3KSRFM9F6Av5kfXbR2da0OA1XIUVxuKm1tRKfsh9EuW0565hAc7FIxWE1qATspLl8y8CNBY-9fY2nZQ66Em0ueQNeTtrx1Myf7jJRG5ebgQ6aKlPDvA9WL7l5Jk/s320/iPhone+Pics+10.2.12+118.JPG" width="320" /></a></div>
<br />
I
always double the recipe in the above video. In the video he makes
enough dough for 8 tortillas, but my family ALWAYS needs twice that
many. :)<br />
<br />
To make 16 flour tortillas (about 6-7" each), I used:<br />
<br />
3 1/2 cups flour (All Purpose is fine, but I subbed in about 3/4 cup whole wheat flour this time)<br />
1 tsp salt<br />
1/2 tsp baking powder<br />
1/2
cup shortening (you can use oil, butter, or coconut oil if you prefer
but I'm not sure if the amounts would differ -- I have only ever used
shortening. My mom uses olive oil!)<br />
1 cup HOT water <br />
<br />
Put everything in the bowl of your stand mixer with the dough hook (or use a pastry cutter to mix it by hand), and let it go on medium speed for 3 minutes (or knead for 3 minutes by hand).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOTUA2y3YRdxp_4FLH1AhLBJZSL8bRKEWYG1Hrirth_M2OvSHx2PJOUAHL1XZOtodL4K5zGGkKPpuric7_InytrwDylwqPHzI1A_ODzOyPD7jVRHv9AqEH4WFYHDoNqO9RGZU_LnmFLs/s1600/iPhone+Pics+10.2.12+119.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOTUA2y3YRdxp_4FLH1AhLBJZSL8bRKEWYG1Hrirth_M2OvSHx2PJOUAHL1XZOtodL4K5zGGkKPpuric7_InytrwDylwqPHzI1A_ODzOyPD7jVRHv9AqEH4WFYHDoNqO9RGZU_LnmFLs/s320/iPhone+Pics+10.2.12+119.JPG" width="239" /></a></div>
Then, let the dough rest for 15 minutes...<br />
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Next,
take the dough and pinch it in half. Then pinch each half into half. So
on and so forth, until you have 16 little round dough balls.<br />
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While
you are rolling your dough balls, preheat your cast-iron or non-stick
skillet to medium high heat. Begin rolling each ball to about 6 or 7
inches in diameter.<br />
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Place each tortilla, one at a time, on your skillet. I had two skillets
going so I could get the tortillas finished that much faster. :) <br />
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Cook the tortillas (no oil or spray required) for 1 minute on the first side, until you start to see it puff up like this:<br />
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Then flip it on the other side and cook another minute. Basically, when the tortilla is ready it will look like this:<br />
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When
both sides are done, wrap the tortilla in a warm towel on a plate. Keep
adding more tortillas to the warm towel as they get done. You can warm
them back up in the microwave when it's time to eat. :)<br />
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These go beautifully with Spanish, Mexican, Indian, Thai or any other ethic cuisine you can think of! My family devours these!! SO MUCH BETTER (and cheaper!) then store bought! :)Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0tag:blogger.com,1999:blog-7160945684116613468.post-89574901532770915072012-01-12T12:52:00.001-08:002012-01-12T13:18:28.484-08:00Pistachio Buttermilk CakeWhat happens when you have leftover egg whites and some pistachios in the cupboard? Pistachio macarons, of course! But when I told my husband of my plan to make these delicious, crispy french cookies, he notified me of his dislike. "I don't like French macarons; the texture is weird." Darn picky people and their texture issues...<br />
<br />
Ok, plan B. So I search the Internet for a cake using egg whites. Here is my delicious interpretation of this recipe on cooks.com -- http://www.cooks.com/rec/view/0,176,149171-241199,00.html. I added a drop or two of green food coloring to both the batter and the frosting. This was delicious, and NOT TOO SWEET. The flavor reminds me of a buttery shortbread cookie. My husband LOVED this cake. :) I call that a success!<br />
<br />
Rachel's Pistachio Buttermilk Cake<br />
<br />
1/2 cup shortening<br />
1/2 cup buttermilk<br />
2 tsp. baking powder<br />
1/2 tsp. lemon extract<br />
1/2 tsp. almond extract<br />
1 c. sugar<br />
1/4 c. brown sugar<br />
1 to 2 T mayonnaise<br />
1 1/2 c. flour<br />
1/2 to 3/4 c. ground shelled pistachios (I used my coffee grinder)<br />
1 tsp. vanilla<br />
1/2 tsp. salt<br />
3 egg whites, unbeaten<br />
<br />
Cream shortening until fluffy. Add sugars gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Beat in mayonnaise. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in spring form pan, greased and floured, at 350 degrees for 25 to 30 minutes. Cool and frost.<br />
<br />
Fluffy Pistachio-Marshmallow Frosting<br />
<br />
1 c. sugar<br />
1/4 c. water<br />
2 egg whites<br />
1 tsp. vanilla<br />
1 good handful of miniature marshmallows<br />
1/2 cup heavy cream<br />
1/2 cup to 3/4 cup crushed, shelled pistachios<br />
<br />
Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Whip separately whipping cream until stiff peaks form, then whip together with marshmallow mixture. Fold in crushed pistachios and frost cooled cake. <br />
<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cOfA05r9jiFnwWpyJFiaKm29p8KE634oqV0nAsqiWXPgXrLp7KiorKKpXqfanE3VwzTyTkJd-Na5Lb1Rd2oS7XqnkPusgPF8t4zpXhkgGgI17F3uIap7fPf0WRC7ZTOg7MzEIiLJPUs/s640/blogger-image--737063997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cOfA05r9jiFnwWpyJFiaKm29p8KE634oqV0nAsqiWXPgXrLp7KiorKKpXqfanE3VwzTyTkJd-Na5Lb1Rd2oS7XqnkPusgPF8t4zpXhkgGgI17F3uIap7fPf0WRC7ZTOg7MzEIiLJPUs/s640/blogger-image--737063997.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1q4-6kDlUBpofubn6b5vsYg6BU2UipY9s6LGs_gtNsfdZ7QPZX4TQoc8k58Dd2-HyX46kkuClEVtjOfEpza3Rt31RmLcRBwIStP9dBhrKDCMANEb-MuQ4wLnkpoVEqw7vqVzkhvun38o/s640/blogger-image--1812747432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1q4-6kDlUBpofubn6b5vsYg6BU2UipY9s6LGs_gtNsfdZ7QPZX4TQoc8k58Dd2-HyX46kkuClEVtjOfEpza3Rt31RmLcRBwIStP9dBhrKDCMANEb-MuQ4wLnkpoVEqw7vqVzkhvun38o/s640/blogger-image--1812747432.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrqLt-J838oe4Vo4zsCqoTaVeeBJzjdlGYFqQkeBJKm0xhHkCdhc4ell46YkEfkL44oPhOiycTeanPMGw1BRexPsnvt9dBxOwBzmz3zDTwqvqdnVhe2lZurn9YgXsGMD4-q1JZ4-k1O0/s640/blogger-image--1580865312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrqLt-J838oe4Vo4zsCqoTaVeeBJzjdlGYFqQkeBJKm0xhHkCdhc4ell46YkEfkL44oPhOiycTeanPMGw1BRexPsnvt9dBxOwBzmz3zDTwqvqdnVhe2lZurn9YgXsGMD4-q1JZ4-k1O0/s640/blogger-image--1580865312.jpg" /></a></div>Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com3tag:blogger.com,1999:blog-7160945684116613468.post-71639163334900736142011-12-19T21:51:00.001-08:002011-12-19T22:40:16.277-08:00Toasted Coconut-Rum CupcakesI was inspired to make these cupcakes by something I saw at the grocery store on sale. This happens all the time; I'll see something that might be great in a cupcake batter, and voila, cupcake inspiration! <br />
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The particular item I saw that day was Kraft Toasted Coconut Marshmallows. I know, probably not the healthiest and most natural of products, but I was intrigued by them. I had been wanting to do a piña colada cupcake, so I thought these might be a good start. <br />
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I had also purchased Rum extract recently, seeing that it was sometimes included in piña colada cupcake recipes I had searched for online. So tonight when I made these cupcakes, I had a good idea of what I was going for (sans pineapple... I think I might add that in next time, but I didn't feel like taking any extra risks the first time around). <br />
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Needless to say, these cupcakes are amazing. They exceeded all of my hopes and dreams for a coconut-inspired cupcake. I want to marry these cupcakes. I will dream about them every night. <br />
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Something about the marshmallow baked inside the cupcake, oozing out of the cake in its melty, crispy way, reminds me of a donut or French-toast stick. They seriously have the texture of something deep fried. And the whipped cream cheese frosting sits atop the cupcake like a perfect, fluffy, creamy, yet light, cloud of yumminess. <br />
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Here is the recipe:<br />
(adapted from this Rum Sour Cream Pound Cake recipe http://www.cooks.com/rec/view/0,166,159167-251203,00.html)<br />
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Toasted Coconut-Rum Cupcakes<br />
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1/2 Cup (1 Stick) Butter<br />
1/2 Cup Dark Brown Sugar<br />
1 Cup Turbinado (Raw) Sugar<br />
3 Eggs<br />
1 1/2 Cups Flour<br />
1 tsp Baking Soda<br />
1 tsp Baking Powder<br />
1 tsp Vanilla Extract<br />
2 tsp Rum Extract<br />
1/2 Cup Sour Cream<br />
1/2 Cup Plain Greek Yogurt<br />
Kraft Toasted Coconut Marshmallows<br />
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Preheat oven to 350 and line your cupcake tin. This recipe made about 20 cupcakes for me. Cream butter and sugars. Add eggs one at a time. Beat well. Add flour, baking soda, and baking powder. Add vanilla and rum extracts. Mix well. Add sour cream and yogurt. Fill cupcake liners a little more than 1/2 full, then put a toasted coconut marshmallow in each cupcake liner (just push them down in the middle of the batter, and its okay that the marshmallow isn't covered up by batter). Cook at 350 degrees for 22-24 minutes or until a toothpick inserted in the middle comes out clean. <br />
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For the frosting:<br />
(adapted from this Whipped Cream Cheese Frosting Recipe <br />
http://allrecipes.com/recipe/whipped-cream-cream-cheese-frosting/)<br />
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Coconut Whipped Cream Cheese Frosting:<br />
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1 cup heavy whipping cream<br />
1 tsp rum extract <br />
2 tbsp granulated sugar<br />
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1 (8 ounce) package cream cheese<br />
1/4 cup (1/2 stick) butter<br />
1 1/2 cups powdered sugar<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla extract<br />
2 tsp coconut extract<br />
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Chill bowl and beaters in the freezer for 15 minutes. In chilled bowl, mix heavy cream with rum extract and granulated sugar. Beat until stiff peaks form; set aside.<br />
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In a large bowl beat room temperature cream cheese and butter. Add salt, vanilla, and coconut extract. Mix in powdered sugar 1/2 cup at a time. <br />
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Beat until smooth, then fold in whipped cream. Should be set-up enough to pipe. Wait until cupcakes are completely cooled before frosting. Top with toasted coconut (I used a toaster oven for this, but a normal oven works. Be sure to check on it! It burns fast!) Store frosted cupcakes in the refrigerator. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxmnhb0GhRZ8a2rixYkRVImb715c5chCn2ltfTl2ju-UYAMqTTs8ICnrGsiOiy0c-pDATZgiZ4RqX74Ql-yI-v-Je1AXE0cw4BRhe-fWxvJ9zQhUPvUdjspUBwWFjq_A6n33fUl5sApU/s640/blogger-image--310686222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxmnhb0GhRZ8a2rixYkRVImb715c5chCn2ltfTl2ju-UYAMqTTs8ICnrGsiOiy0c-pDATZgiZ4RqX74Ql-yI-v-Je1AXE0cw4BRhe-fWxvJ9zQhUPvUdjspUBwWFjq_A6n33fUl5sApU/s640/blogger-image--310686222.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-BZwb6yNBMK39U5oPwnRQ2cwYkQJWRRWJ73YzULW2N5U335cwRdMnCh02cyZKLaLsylGBfPTO9g52NPy_AZidsLly-BGCrOTKMJYp6lb0qcdH5k_AGnwtMafaBTOe9QuH6yDzWu_DgA/s640/blogger-image--753012171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-BZwb6yNBMK39U5oPwnRQ2cwYkQJWRRWJ73YzULW2N5U335cwRdMnCh02cyZKLaLsylGBfPTO9g52NPy_AZidsLly-BGCrOTKMJYp6lb0qcdH5k_AGnwtMafaBTOe9QuH6yDzWu_DgA/s640/blogger-image--753012171.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBlQId2Z7GRVislD8qbquY-0yY3y9pnijuqmwNLDQNNAqEP66Dieaz_xpF9FeYHpIWPGTAGx1S9ryPzrf1KQ7Ilqdy9dogcNUxWPnrC1hoMl2S6zjsr1cvCiSwZlCLnONDzdk9oKU9ho/s640/blogger-image--1047652112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBlQId2Z7GRVislD8qbquY-0yY3y9pnijuqmwNLDQNNAqEP66Dieaz_xpF9FeYHpIWPGTAGx1S9ryPzrf1KQ7Ilqdy9dogcNUxWPnrC1hoMl2S6zjsr1cvCiSwZlCLnONDzdk9oKU9ho/s640/blogger-image--1047652112.jpg" /></a></div>Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0Lacey Lacey46.996315 -122.834641tag:blogger.com,1999:blog-7160945684116613468.post-27728677325006432432011-11-07T00:55:00.000-08:002011-11-13T20:59:23.696-08:00Root Beer Float CupcakesI made some chocolate root beer cupcakes yesterday. Tonight I made a root beer glaze and "melted ice cream" frosting to go with them!! All three recipes were taken from other blogs (see links below). Look at my beautiful cupcakes!! Seriously, my favorite all-time dessert turned into a cupcake. Who could ask for more?! <br />
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This is the link to the Chocolate Root Beer Cake (which I adapted to cupcakes): http://annanagel.wordpress.com/2011/10/16/root-beer-chocolate-cake/<br />
I added a teaspoon of root beer extract to my batter. I also only used one egg. For the second egg I substituted a tablespoon of flaxseed meal whisked with three tablespoons water (allow to set for five to ten minutes). The mixture ends up being the consistency of an egg. Since this is a cake recipe, I filled my cupcake liners about 3/4 full which ended up being WAY too much. I recommend only filling the liners half full. Bake at 350 for 20 to 22 minutes. <br />
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Here is the glaze I used: http://www.yumsugar.com/Reader-Recipe-Root-Beer-Float-Cupcakes-494746#onsugar-content-container <br />
I spooned the glaze on my unfrosted cupcakes, then drizzled more glaze on them after they were frosted. :) I did not use root beer schnapps but just normal root beer, and added 2 teaspoons root beer extract to the glaze since the "root beer" flavor of the cupcakes did not come out very strong. <br />
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And now for the frosting (this ones a keeper!): http://www.sweettoothsweetlife.com/2011/04/29/neapolitan-cupcakes-with-ice-cream-frosting/<br />
I added 1 teaspoon vanilla bean paste because I like the look of the vanilla beans in my white frosting. I also substituted vanilla coconut milk for the milk. <br />
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Well this is my first ever post on this blog! There is much more to come, but it's almost 1:00am and my sugar high is wearing off. ;) Night night!!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWlB0Nd6JDlPlvlg6LXbE_Gni5Q2BprD9Wn3Gndrc5Fgj8V5SDpUF64uvaZsD8NnrIWOBSeY7XovbVCt9gEpwOhJeQY8yRmbDfFHOi3lPAvfsqqRaMdSKrOauLEnvzzbS2Ya8YngpL-Y/s640/blogger-image--865325215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWlB0Nd6JDlPlvlg6LXbE_Gni5Q2BprD9Wn3Gndrc5Fgj8V5SDpUF64uvaZsD8NnrIWOBSeY7XovbVCt9gEpwOhJeQY8yRmbDfFHOi3lPAvfsqqRaMdSKrOauLEnvzzbS2Ya8YngpL-Y/s640/blogger-image--865325215.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDj-xBPp_2E4-S5BZWlHaauRZeL2auMPlHS9IwFfWpULzsx8MOf605Iw1U_D2Lr6MM20ZsmI4elUSEL40sAc684y9zpD0XSNs_CaexLWKhV_XhBz9VR0Q0B2KdCRm_jW_duREnzhMe-Q/s640/blogger-image-181683608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDj-xBPp_2E4-S5BZWlHaauRZeL2auMPlHS9IwFfWpULzsx8MOf605Iw1U_D2Lr6MM20ZsmI4elUSEL40sAc684y9zpD0XSNs_CaexLWKhV_XhBz9VR0Q0B2KdCRm_jW_duREnzhMe-Q/s640/blogger-image-181683608.jpg" /></a></div>Rachelhttp://www.blogger.com/profile/15484714990572635894noreply@blogger.com0