tag:blogger.com,1999:blog-45175726753467777992024-02-18T23:12:09.162-08:00Food & Passion... The Diary of a Food EnthusiastI love food. Everything about it. The flavors, the textures, the colors. The way food brings people together and puts a smile on their faces. Cooking is my hobby; my passion. After a long or stressful day, cooking is one thing that can put me at ease. It's never a chore. Food is an amazing thing and I am still discovering its possibilities. I would be delighted if you would share this journey with me.Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-4517572675346777799.post-63213046559128671252015-10-01T08:50:00.001-07:002015-10-01T08:53:24.794-07:00Light and Crispy Fish & Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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Frying. It's not something that I do a lot at home. To be honest, because it's messy. And it smells. But it tastes so darn good!</div>
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Today I picked up some beautiful fresh fish (snapper) and couldn't resist turning it into fish and chips. And it was amazing! Our daughter of course, who has eaten very little deep fried food, if any, in her lifetime of less than 2 years absolutely adored it, even though fish has been an on and off food for her.</div>
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The batter was light and crispy, and the tartar sauce was the perfect tangy accompaniment. Definitely worth the mess and smell in my kitchen!</div>
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<i><u><span style="font-size: x-large;">Light and Crispy Fish & Chips</span></u></i></div>
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<i>Serves 3 to 4 people</i></div>
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<i>1 cup Flour</i></div>
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<i>1 tbsp Baking Powder</i></div>
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<i>1 tsp Salt</i></div>
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<i>1 cup Sparkling Water, cold</i></div>
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<i>450 grams Fish (firmer fishes work best like Snapper, Cod, Halibut, Salmon)</i></div>
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<i>Oil for frying (need oil to be at least 6 inches deep in pot for best results)</i></div>
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<i>In a large bowl, mix together flour, baking powder and salt. Stir in the sparkling water to make a batter. The batter doesn't have to be completely smooth.</i></div>
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<i>Heat oil on medium high until hot. You can test if the oil is hot by dropping a tiny bit of batter into the oil. If it immediately bubbles and floats to the top, the oil is ready. </i></div>
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<i>Holding the battered fish fillet at one end, gently place it in the oil, waving it back and forth across the surface of the oil until it starts to float, at which point, you can release it into the oil. Cook for about 3-4 minutes per side or until golden on both sides.</i></div>
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<i>Remove from the oil onto a paper towel lined plate. Salt lightly while hot if desired.</i></div>
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<i><u><span style="font-size: x-large;">Tartar Sauce</span></u></i></div>
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<i>Makes about 1 cup of sauce</i></div>
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<i>3/4 cup Mayonnaise</i></div>
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<i>2 Pickles, chopped finely</i></div>
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<i>Juice of 1 lime</i></div>
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<i>1 tbsp Dijon Mustard</i></div>
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<i>Salt to taste</i></div>
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<i>Mix all ingredients together in a bowl and serve alongside the fish.</i></div>
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Anonymoushttp://www.blogger.com/profile/05733982794415941629noreply@blogger.com2tag:blogger.com,1999:blog-4517572675346777799.post-55352661363857947302015-09-04T13:37:00.000-07:002015-10-01T08:50:07.659-07:00Stirfried Beef with Zucchini, Ginger and Scallions<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbGVVt2UfK3SDPG1PepjudQiLA5ISbAMzfa5CaJzN7g1jppRy_tkL0OPPo4lrRgYf6Zd8ysXRb710IAAkXjNoR9w-41FicFI8xPmZbO2cDBXZja3A74uML3Dz3-hfUS2_ReZdePiELPc/s1600/IMG_5394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbGVVt2UfK3SDPG1PepjudQiLA5ISbAMzfa5CaJzN7g1jppRy_tkL0OPPo4lrRgYf6Zd8ysXRb710IAAkXjNoR9w-41FicFI8xPmZbO2cDBXZja3A74uML3Dz3-hfUS2_ReZdePiELPc/s1600/IMG_5394.JPG" width="640" /></a></div>
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I grew up with amazing stirfries that my mom used to make for us all the time. My favourites were beef and brocolli, beef and zucchini and beef and green beans.</div>
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Although I also stirfry quite often for my family, I can never get them tasting quite as good as my mom's. That is, until this one. Usually my veggies are overcooked, my meat is a little on the chewier side, or the flavours just aren't the same. But it seems that I finally got one right. I managed to achieve a similar balance of flavours to the stirfries I remember and kept the meat tender and the veggies al dente.</div>
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The tricks?<br />
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- Starting with good meat, thinly sliced across the grain.<br />
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- Cooking everything separately. First browning the meat and removing it from the pan when it is just browned but not necessarily completely cooked. The slices are so thin that between residual cooking once removed from the pan and the additional cooking time once added back to the pan, they cook quickly and completely faster than we think. Then cooking the veggies until just fork tender. Doing these steps allows you to control the cooking time of the two main components, which cook at vastly different rates.</div>
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Hopefully this is a sign of great stirfries to come?</div>
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<i><u><span style="font-size: x-large;">Stirfried Beef with Zucchini, Ginger and Scallions</span></u></i></div>
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Serves 3-4 people</div>
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<i>500 grams Beef Sirloin, thinly sliced across the grain</i></div>
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<i>2 large Zucchinis, cut into 1/4" slices</i></div>
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<i>1 inch Ginger, sliced and then chopped into sticks</i></div>
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<i>1/2 cup Green Onion, cut in 1 1/2" pieces</i></div>
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<i>2 tbsp Soy Sauce</i></div>
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<i>1 tbsp Oyster Sauce</i></div>
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<i>1 tsp Sesame Oil</i></div>
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<i>Salt to taste</i></div>
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<i>2 tbsp Cornstarch</i></div>
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<i>1/2 cup Cold Water</i></div>
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<i>Vegetable Oil </i></div>
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<i>Toss the beef with 1 tbsp of cornstarch. Let sit for about 15 minutes at room temperature.</i></div>
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<i>Heat a large pan over high heat. Add oil to lightly coat the bottom of the pan. Add the ginger and cook for about 3-4 minutes until fragrant. Add the beef and cook until browned, about 3-4 minutes. Stir in the soy sauce, oyster sauce and sesame oil. Cook for about 2 minutes then remove beef from pan and set aside.</i></div>
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<i>In the same pan, add a little more oil and the zucchini. Cook for 2-3 minutes until the vegetables just start to sweat, then lower the heat to medium, cover and let the zuchinni cook until just fork tender, about 6-8 minutes. Add back the beef and all the juice. Mix the remaining tablespoon of cornstarch with the water until the cornstarch is dissolved. Add to the pan and bring up to a simmer. The sauce will thicken up. Stir in the green onions.</i></div>
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<i>Serve immediately with rice.</i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-87239000970644502162015-08-29T12:43:00.000-07:002015-10-01T08:50:26.667-07:00Banana Blueberry Muffins (Whole Wheat)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhtyXUJGqIVShnyx5txfAmRYXLrjVbWlZl2ZeR_wVmn2FkgOB2BR7oL6Wnl0_Glxh00M20Vi5oPPTO1lbBI5ysFXaHLI-tYrR4fFkQufmk4YJCimwP6rX_9SQscBSDScDtaoVtvxrEv9q/s1600/2015-08-20+20.12.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhtyXUJGqIVShnyx5txfAmRYXLrjVbWlZl2ZeR_wVmn2FkgOB2BR7oL6Wnl0_Glxh00M20Vi5oPPTO1lbBI5ysFXaHLI-tYrR4fFkQufmk4YJCimwP6rX_9SQscBSDScDtaoVtvxrEv9q/s640/2015-08-20+20.12.21.jpg" width="640" /></a></div>
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I am always looking for new muffin recipes. Oh, and I am always looking for ways to use up bananas. Seemingly endless amounts of bananas.</div>
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You are probably wondering why I have so many bananas. It's not like I grow them in my backyard. I actually buy 2-3 bunches of organic bananas each week and always seem to have some overripe ones left over in the end. Why not buy less bananas you ask? Because my biggest pet peeve is not having ripe bananas around to eat and send to daycare, and we all know that the bananas in the grocery store are usually far from ripe and they ripen at varying speeds. So, I buy lots, using what we need throughout the week, and baking with or freezing the ones that ripen quicker than we can eat them. And this means that I always have bananas in the freezer for smoothies, baking, and popsicle making!</div>
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This week in particular, I was confronted with a ton a overripe bananas and a massive harvest of blueberries from our garden. So, off I went in search of a muffin in which I could use both. Of course, for those of you who follow my blog, I also like to make my food child friendly, which means less sugar and whole wheat flour or oats where possible.</div>
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And so this muffin came to be :) A banana blueberry whole wheat muffin with a tiny bit of citrus to kick things up. Yum yum!</div>
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<u><span style="font-size: x-large;"><i>Banana Blueberry Muffins (Whole Wheat)</i></span></u></div>
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<i>Makes 12 muffins</i></div>
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<i>2/3
cup 1% Milk</i></div>
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<i>1/4
cup Vegetable Oil</i></div>
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<i>1 Large Egg</i></div>
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<i>1/2
cup Banana, ripe and mashed</i></div>
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<i>Zest of 1/2 Large Orange</i></div>
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<i>2
cups Whole Wheat Flour</i></div>
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<i>1/2 cup Sugar</i></div>
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<i>2 1/2 tsp Baking Powder</i></div>
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<i>1/4 tsp Ground Nutmeg</i></div>
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<i>1/4 tsp Salt </i></div>
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<i>1
cup Blueberries (fresh or frozen)</i></div>
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<i>Preheat the oven to 400 degrees Fahrenheit. Line 12 muffin tins.</i></div>
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<i>In a large bowl, beat together the milk, oil and egg. Mix in the banana and orange zest. </i></div>
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<i>In a separate bowl, stir together the flour, sugar, baking powder, nutmeg and salt. </i></div>
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<i>Add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in the blueberries. </i></div>
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<i>Divide the batter evenly among muffin cups and bake for 18 to 20 minutes or until golden brown. Immediately remove from the pan and cool on a wire rack. Enjoy!</i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-12848945883818787122015-08-21T12:25:00.000-07:002015-08-21T12:26:51.595-07:00Creamless Zucchini Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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As the summer winds down (sigh), we are reminded that this is also the season of amazing squash! With zucchini galore, I have found myself trying to preserve the flavours or summer by turning this bounty of zucchini into soup to enjoy all winter long.</div>
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My almost 2 year old daughter just adores soups, and this one is no exception. Using very few ingredients, this soup's flavour really speaks to the season, with the taste of fresh zucchini really shining here. It's easy to make in huge batches, so you can enjoy some now and freeze for later, when your body and soul are craving a little taste of summer!</div>
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<i><u><span style="font-size: x-large;">Creamless Zucchini Soup</span></u></i></div>
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<i>Makes about 2 to 2 1/2 litres </i></div>
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<i>4 Zucchinis, large dice</i></div>
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<i>1 Onion, large dice</i></div>
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<i>2 tbsp Butter</i></div>
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<i>1 tbsp Olive Oil</i></div>
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<i>1 litre Chicken Broth</i></div>
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<i>Salt to taste</i></div>
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<i>In a large pot, heat butter and olive oil. Add the onion, and sautee for a couple of minutes until the onion just starts to soften. Add the zucchini cook, stirring for 3-4 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, cover and let cook for 15-20 minutes or until the zucchini is fork tender. </i></div>
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<i>Remove from heat and blend with an immersion blender or carefully pour in batches into a blender and process until smooth. Serve warm or let cool and freeze for another day!</i></div>
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Anonymoushttp://www.blogger.com/profile/05733982794415941629noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-82475804501101031892015-07-21T12:16:00.000-07:002015-08-21T12:25:51.109-07:00Ellie's Pineapple Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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I was introduced to this amazing salsa about a year ago. My friend Ellie brought it over as a part of a potluck playdate we were having and I haven't been able to get it out of my mind!</div>
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I have made it several times since then, usually opting to serve it as a variation of chips and salsa with corn tortilla chips, but have also served it alongside baked white fish fillets and have it on my list to try in fish tacos too.</div>
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Whether served to my family or to guests, this salsa has definitely been a crowd pleaser. It is a unique and flavourful alternative to regular chips and salsa or accompaniment to fish or grilled chicken. Regardless of the season, this salsa is guaranteed to please your palate! Thanks Ellie for introducing me to this one :)</div>
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<i><u><span style="font-size: x-large;">Ellie's Pineapple Salsa</span></u></i></div>
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<i>1 can Crushed Pineapple</i></div>
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<i>1 can Pineapple Tidbits, drained</i></div>
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<i>1 Carrot, grated</i></div>
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<i>1/2 cup Chopped Cilantro</i></div>
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<i>1/3 cup Red Onion, chopped</i></div>
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<i>1 inch Fresh Ginger Root, minced or grated</i></div>
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<i><br /></i></div>
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<i>Mix all ingredients together. Best if made a few hours before serving so that flavors meld together.</i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-33502465955729867652015-04-15T08:00:00.000-07:002015-04-15T08:00:01.475-07:00Meaty Coconut Kale Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.<br />
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I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).<br />
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On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.<br />
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Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.<br />
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<a name='more'></a>And it was a success! Surprisingly, our daughter, my husband, and our discerning family loved the soup! So much so that they suggested I write down what I put in it so that I could make it again. Yay! Love it when meals are interesting and enjoyed.<br /><br />
<span style="font-size: x-large;"><u><i>Meaty Coconut Kale Soup</i></u></span><br />
<i>Makes a large pot (serves 4-6 people)</i><br />
<i><br /></i>
<i>250 grams Extra Lean Ground Beef</i></div>
<div id="yiv6015668941yMail_cursorElementTracker_0.25763198058120906" style="text-align: center;">
<i>250 grams Lean Ground Pork</i></div>
<div id="yiv6015668941yMail_cursorElementTracker_0.25763198058120906" style="text-align: center;">
<i>1 Large Sweet Onion, diced</i></div>
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<i>4 cloves Garlic, minced</i></div>
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<i>1/2 tsp - 1 1/2 tsp Crushed Red Pepper Flakes</i></div>
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<i>5 large Potatoes, peeled and diced</i></div>
<div id="yiv6015668941yMail_cursorElementTracker_0.25763198058120906" style="text-align: center;">
<i>1 litre Chicken Broth</i></div>
<div id="yiv6015668941yMail_cursorElementTracker_0.25763198058120906" style="text-align: center;">
<i>2 cans Coconut Milk </i></div>
<div id="yiv6015668941yMail_cursorElementTracker_0.25763198058120906" style="text-align: center;">
<i>4 cups Kale, chopped</i><br />
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<i>In a large pot over medium high heat, cook the meat until no longer pink. Add onions, garlic and red pepper and cook until the onions just start to soften, about 5 minutes. </i></div>
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<i>Add the potatoes and chicken broth. Bring to a boil, reduce to a simmer, then cover and cook for about 15-20 minutes, until potatoes are tender. Add the coconut milk and kale. Increase the heat, bring to a boil, reduce, cover and cook for another 10 minutes.</i><br />
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<i>Serve with some crusty bread. </i></div>
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Anonymoushttp://www.blogger.com/profile/05733982794415941629noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-40003847903551515752015-04-09T20:42:00.000-07:002015-04-09T20:42:18.712-07:00Cheesy Sourdough Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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So at dinner last weekend, my sister started talking about her favorite grocery store sourdough cheese bread and how good it was. However, she said that not every grocery store in the chain seemed to make it the same way and she was often disappointed by the lack of cheese. The best she said, was the one that not only has cheese melted on top of the bread, but also has cheese melted throughout. Yes, that's the most important part about this bread-- lots and lots of cheese.</div>
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As she talked about it, I mentioned that I have a sourdough starter in my kitchen and could make her some sourdough cheese bread. And since my sister is about 6 months pregnant, I figured it wasn't really fair to talk about this bread, then no somehow produce her some.</div>
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So, when I made her the bread, I was sure to add lots and lots of cheese kneaded into the dough. In addition, I actually melted cheese on top twice, 20 minutes before the bread was ready, and 10 minutes before. I also made it healthier than the store bought version, using whole wheat sourdough starter and a mix of whole wheat and multigrain bread plus the addition of ground flax. </div>
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You'll notice in the above pictures, I actually made one large loaf and a smaller one. The smaller one was for us and our 18 month old daughter to try, to see if it was really all that good.</div>
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The result? My sister said it was really really good. And my daughter devoured it. Definitely a win in my books :)</div>
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<span style="font-size: x-large;"><u><i>Cheesy Sourdough Bread</i></u></span></div>
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<i>Makes 1 Loaf</i></div>
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<i>2 1/2 cups Multigrain Bread Flour</i></div>
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<i>1 cup Whole Wheat Flour</i></div>
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<i>1 1/2 tsp Salt</i></div>
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<i>1 1/2 tsp Yeast</i></div>
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<i>3 tbsp Ground Flax<span id="Instructions"> </span></i></div>
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<i>1 cup Sourdough Starter, fed</i></div>
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<i>1 1/4 cups Warm Water</i></div>
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<i> 3 cups Cheddar Cheese, grated </i></div>
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<i><span id="Instructions"> In a large bowl, combine the flours, salt, yeast, and flax. Add the starter and water, and mix until a dough forms. Knead or mix with a bread hook until dough is nice and elastic. Form into a ball, place back in the bowl, cover and let rise until at least doubled in size, about 2 hours (I actually leave it on my counter overnight).</span></i></div>
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<i><span id="Instructions">Punch down dough and knead in 2 cups of grated cheddar cheese. Shape into a ball, and place into a large greased Dutch oven. Cover and let rise again for another 2 hours or until doubled in size.</span></i></div>
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<i><span id="Instructions">Place the Dutch oven into a cold oven, turn the oven on to 450 degrees Fahrenheit, and bake for 30 minutes covered (from cold oven). Remove cover off dutch oven, sprinkle half of the remaining cheese (1/2 cup) over the top, and bake uncovered for 10 minutes. Sprinkle the last of the cheese on top and bake for another 10 minutes. Remove the bread from the oven and cool on a wire rack before cutting.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/05733982794415941629noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-15612432013851513432015-02-14T20:08:00.000-08:002015-02-14T20:08:22.438-08:00Baked Egg Frittata with Sausage, Feta and Sundried Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98SSnPYKlK4OedM1LsimuFUdPjs_n6IJ5uewbMo3BJweOwbjr6j4irz98X7Gai5eaRNuq6vNJqDQ6N0euC9mcYRfI6fVCXT6ZvuyqUJ-rsqeyr58JluH9D9vLYaIKQySrxT2Y6pOJukI/s1600/2014-10-26+11.46.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98SSnPYKlK4OedM1LsimuFUdPjs_n6IJ5uewbMo3BJweOwbjr6j4irz98X7Gai5eaRNuq6vNJqDQ6N0euC9mcYRfI6fVCXT6ZvuyqUJ-rsqeyr58JluH9D9vLYaIKQySrxT2Y6pOJukI/s1600/2014-10-26+11.46.32.jpg" height="404" width="640" /></a></div>
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So I am in love with The Pampered Chef stoneware. This has nothing to do with the fact that I just started as a consultant for The Pampered Chef (www.pamperedchef.biz/heathergiraud) and everything to do with the fact that I LOVE this stoneware for everything! I have no idea why it took me so long to get myself some! Everything that I cook on it turns out awesome--- evenly cooked and browned-- and the more I use it, the better it gets. Plus, I use them for sweet and savory and the stoneware doesn't retain any flavors or smells!</div>
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One of my favorite things to cook on my stoneware is an egg frittata. It's perfect for brunch and so easy to make! You just cannot go wrong with this dish. You can modify it to suit your tastes-- remove the feta and add a different type of cheese, add some sauteed onions, remove the sausage and add bacon or ham. It all works. Oh, and did I mention that it sure is impressive when it comes out of the oven :) Yum yum!</div>
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<span style="font-size: x-large;"><u><i>Baked Egg Frittata with Sausage, Feta and Sundried Tomatoes</i></u></span></div>
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<i>Serves 4</i></div>
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<i><br /></i></div>
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<i>300 gram Garlic Coil Sausage</i></div>
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<i>1 Zucchini, diced</i></div>
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<i>1 Onion, diced</i></div>
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<i>2 Red or Yellow Bell Peppers, diced</i></div>
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<i>2 cloves Garlic, minced</i></div>
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<i>1/4 cup Sundried Tomatoes, chopped</i></div>
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<i>1/3 cup Feta, crumbled </i></div>
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<i>1/ 3 cup Cilantro, chopped</i></div>
<div style="text-align: center;">
<i>Olive Oil for cooking veggies</i></div>
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<i><br /></i></div>
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<i>12 Eggs, beaten</i></div>
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<i>Optional- 1/4 cup of Kalamata Olive, pitted and chopped </i></div>
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<i><br /></i></div>
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<i>Preheat the oven to 375 degrees.</i></div>
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<i>Drizzle olive oil into a large pan and heat over medium high heat. Add the garlic coil sausage and cook until browned, about 3-4 minutes. Add the diced zucchini, onion, peppers and garlic and cooke for another 3-4 minutes until the veggies just start to soften. Remove from heat.</i></div>
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<i>Pour the cooked veggies onto a large non-stick or greased baking tray and distribute evenly (I use the Pampered Chef Large Stoneware bar pan--- it is awesome for this!!). Sprinkle the sundried tomatoes, feta and cilantro on top. Pour the beaten eggs on top, and place in the preheated oven. Bake for 15-18 minutes until the eggs are set.</i></div>
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<i>Slice into 8 squares (2 squares per serving). Enjoy!!</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com1tag:blogger.com,1999:blog-4517572675346777799.post-55570251752205983302015-01-17T14:23:00.000-08:002015-01-17T14:23:09.610-08:00Festive Cranberry Orange Cream Cheese Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTB8JW_b5b-Sc15kbHBWRlRVkhqw_Fag-rv2Es1FdC3rpFwj166fTgbXHkGRMBZnqRnDCZg0YbO3QQhigXo5tC4aWIzqqOr3eDabC9FspqhofSqsD3UJ0YLeOTLdUOBdcW1N0r_YHNnw/s1600/2014-12-25+16.54.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTB8JW_b5b-Sc15kbHBWRlRVkhqw_Fag-rv2Es1FdC3rpFwj166fTgbXHkGRMBZnqRnDCZg0YbO3QQhigXo5tC4aWIzqqOr3eDabC9FspqhofSqsD3UJ0YLeOTLdUOBdcW1N0r_YHNnw/s1600/2014-12-25+16.54.48.jpg" height="480" width="640" /></a></div>
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So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!</div>
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But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)</div>
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It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!<br />
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<span style="font-size: x-large;"><u><i>Festive Cranberry Orange Cream Cheese Dip</i></u></span></div>
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<i>Great as a shared appetizer</i></div>
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</div>
<div style="text-align: center;">
<i>1/4 Green Onions</i></div>
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<i>1/4 cup Cilantro</i></div>
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<i>1 Jalepeno, seeded</i></div>
<div style="text-align: center;">
<i>3 cups Fresh Cranberries </i></div>
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<i>1/3 cup Sugar</i></div>
<div style="text-align: center;">
<i>2 tbsp Grated Ginger</i></div>
<div style="text-align: center;">
<i>Juice of half a Lemon</i></div>
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<i>Juice of half a Small Orange</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>Combine green onions, cilantro and jalapeno in food processor and process until finely chopped. Add the cranberries and process until all cranberries are chopped but not mushy. Stir in the sugar, grated ginger, and lemon and orange juices. Can serve right away or place in fridge for a few hours, overnight, or even for a day or two and let the flavours come together.</i></div>
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<div style="text-align: center;">
<i>Serve alongside a block of cream cheese and crackers.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-61500964315085702702014-11-02T10:05:00.001-08:002014-11-02T10:05:36.540-08:00Red Curry Chicken Drumsticks<div class="copy-paste-block" style="text-align: center;">
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I don't usually buy drumsticks. I love chicken, but would prefer to buy them whole or if I buy pieces, I prefer the wings or the thighs. That has all changed.<br />
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We recently had chicken wings for dinner. As usual, I proceeded to take off some of the meat to give to my 1 year old daughter. This time, however, she was insistent on having a wing too. So, I cut off the drummette and gave it to her. She loved it. So much in fact that she completely cleaned the bone!<br />
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Curious to see if this enthusiasm would continue, the next day, I bought a package of chicken drumsticks and made these Red Curry Chicken Drumsticks. I wanted to see if my daughter would like eating off the bone as much as she had the previous day. To my surprise, my daughter happily ate 3 of them! It seems that she likes food with a little kick, and she loves holding the drumstick and eating off of it.<br />
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Since that time, I have tried other marinades for drumsticks and I have not been disappointed. My daughter has enjoyed all of them. So I guess I will be buying packs of drumsticks more frequently!<br />
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<a name='more'></a><i><span style="font-size: x-large;"><u>Red Curry Chicken Drumsticks</u></span></i><br />
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<i>Makes 12 chicken drums </i><br />
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<i>1/2 cup Plain Yogurt</i><br />
<i>1 tbsp Honey </i><br />
<i>1 tsp Red Curry Paste</i><br />
<i>2 tsp Soy Sauce</i><br />
<i>Juice of a Small Lime</i><br />
<i>12 Chicken Drumsticks</i><br />
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<i>Place all ingredients in a large ziplock bag and mush everything together. Put in the fridge and let marinate for a few hours or overnight. </i><br />
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<i>Preheat the
oven to 450 degrees Fahrenheit. Line a baking sheet with tin foil and pour out the contents of the bag, arranging the chicken into one layer. Bake for about 45 minutes until chicken is cooked.</i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-44865884153386809152014-10-13T16:38:00.000-07:002014-10-13T16:39:24.453-07:00 Banana Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZzsoTojsFNwek6HXYWPK3bzevQ7RLKAPEBOFIcqd5DfAo4aHMuhFxzjVzo_zflIBUef6s7J1jg7jpQQRj1iDAH9tR_QASJj4y5tgLSkKs_SbOnty315zoQwBOr841wuj_9jQkhxufYM/s1600/IMG_6465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZzsoTojsFNwek6HXYWPK3bzevQ7RLKAPEBOFIcqd5DfAo4aHMuhFxzjVzo_zflIBUef6s7J1jg7jpQQRj1iDAH9tR_QASJj4y5tgLSkKs_SbOnty315zoQwBOr841wuj_9jQkhxufYM/s1600/IMG_6465.JPG" height="442" width="640" /></a></div>
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A few things happened today. I wanted to make something yummy and freshly baked to enjoy in the afternoon. I noticed I had an abundance of ripe bananas in the freezer. And I wanted to give my daughter some kind of treat.</div>
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So I made banana bread. With zucchini. And way less sugar than usual. But then I messed up and shorted the recipe an entire cup of flour. Yup, a whole cup. And I didn't realize until just now as I was looking at my recipe. I didn't notice because the banana bread was fantastic. Moist and yummy. So good in fact that we (my husband, me and my 1 year old daughter) ate almost the entire loaf! </div>
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Oh well. It was pouring rain today, the house smelled like baking and the banana bread was fairly healthy as far as baked goods go. And I got a new and better recipe as a result. A very productive day!</div>
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<u><span style="font-size: large;"><i>Banana Zucchini Bread</i></span></u></div>
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<i>Makes 1 loaf</i></div>
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<i>1/4 cup Butter</i></div>
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<i>1 tsp Vanilla</i></div>
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<i>1/4 cup Sugar</i></div>
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<i>2 Eggs</i><br />
<i><i>1/4 cup Unsweetened Apple Sauce</i></i></div>
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<i>1/4 cup Buttermilk</i><br />
<i><i><i>1 cup Mashed Ripe Bananas, about 2 large ripe bananas</i> </i></i></div>
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<i><i>1 cup Zucchini, grated</i></i></div>
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<i>1 1/4 cups Whole Wheat Flour</i></div>
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<i>3 tbsp Ground Flax</i></div>
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<i>2 1/2 tsp Baking Powder</i></div>
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<i>1/2 tsp Baking Soda</i></div>
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<i>1/2 tsp Salt</i></div>
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<i>Preheat the oven to 350 degrees. Grease a loaf tin and set aside.</i></div>
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<i>Cream together butter and vanilla. Beat in sugar until light and fluffy. Then beat in the eggs.</i></div>
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<i>Stir in the apple sauce, buttermilk, banana and zucchini.</i></div>
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<i>Sift together the dry ingredients. Stir into wet ingredients until just combined. </i></div>
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<i>Bake for about 45-55 minutes, or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-1918270376638682742014-09-29T19:15:00.001-07:002014-09-29T19:16:25.140-07:00Whole Wheat Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgPtGttSFeVHCgm63evQxY9dzFqKrswVpmnk8eC0k_2LqRZmqQKtqom4oIuoDdcDy3W01z9eRWoHjL6vAXokfviZpeyY1PKWlRJyCryOcinMEdNG9MSUlz72oOChBrBSnsP_Faj4_qaI/s1600/P9280258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgPtGttSFeVHCgm63evQxY9dzFqKrswVpmnk8eC0k_2LqRZmqQKtqom4oIuoDdcDy3W01z9eRWoHjL6vAXokfviZpeyY1PKWlRJyCryOcinMEdNG9MSUlz72oOChBrBSnsP_Faj4_qaI/s1600/P9280258.JPG" height="480" width="640" /></a></div>
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My daughter just turned one. I can't even believe it. It seems like just yesterday that I was busy cooking up a storm to stock our freezer for her arrival.</div>
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This past weekend I found myself trying to make a somewhat healthy but still decadent and crowd pleasing first birthday cupcake. </div>
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In the past year, I haven't given our daughter a whole lot of sugar, salt or processed food. I try my best to make her meals healthy and packed with nutrients while of course making sure that the food is tasty.</div>
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As her first birthday is a special occasion, I decided that as a rite of passage, she really should have cake. Real cake. With real frosting. I figured if I made it myself, at least I would know exactly what was in it and that the ingredients were wholesome. </div>
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I realize I haven't been sharing as many recipes lately, but if you have been following me, you know that I have been trying to jam pack everything with as many fruits and veggies as possible. These cupcakes, although a special treat with chocolate and real frosting, were absolutely no exception. They were packed with freshly grated zucchini, apple sauce, yogurt and whole wheat flour. Yes, you read that right. But they were delicious. </div>
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So although they aren't sugar free or fat free, I think these cupcakes were the healthiest decadent, melt in your mouth chocolate cupcakes you would find. Oh, and they had veggies in them to boot!</div>
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<u><span style="font-size: x-large;"><i>Whole Wheat Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Icing</i></span></u></div>
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<i>2 dozen cupcakes (4 dozen mini cupcakes)</i></div>
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<i>3/4 cup Brown Sugar</i></div>
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<i>1/2 cup Apple Sauce</i></div>
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<i>1/4 cup Vegetable Oil</i></div>
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<i>2 Eggs</i></div>
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<i>2 tsp Vanilla Extract</i></div>
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<i>1 cup Full Fat Yogurt</i></div>
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<i>2 1/4 cups Whole Wheat Flour </i></div>
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<i>3/4 cup Cocoa</i></div>
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<i>1 1/4 tsp Baking Soda</i></div>
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<i>1/2 tsp Baking Powder</i></div>
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<i>1/2 tsp Salt</i></div>
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<i>1/2 tsp Cream of Tartar </i></div>
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<i>3 cups Zucchini, grated</i></div>
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<i>1 cup Semi Sweet Chocolate Chips</i></div>
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<i>Line muffin tins with paper liners and set aside. Preheat oven to 350 degrees.</i></div>
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<i>Beat together brown sugar, apple sauce and oil. Mix in eggs, vanilla and yogurt. Set aside.</i></div>
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<i>Sift together flour, cocoa, baking soda, baking powder, salt and cream of tartar. Stir the dry ingredients into the wet ingredients until just combined. Fold in the zucchini and chocolate chips.</i></div>
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<i>Spoon the batter into the prepared cups until about 2/3 full. Bake for about 20-24 minutes, until a toothpick inserted in the centre of a cupcake comes out clean (except for melted chocolate). Cool completely on a wire rack before frosting.</i></div>
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<i><span style="font-size: x-large;"><u>Chocolate Cream Cheese Frosting</u></span></i></div>
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<i>Makes about 3 1/2 cups of frosting</i></div>
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<i>1 (8 ounce) pkg Cream Cheese, softened</i></div>
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<i>1/4 cup Milk</i></div>
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<i>1/4 cup Coconut Oil, liquid</i></div>
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<i>2 tsp Vanilla Extract</i></div>
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<i>5 cups Icing Sugar</i></div>
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<i>1/2 cup Cocoa Powder</i></div>
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<i>In a bowl, beat the cream cheese until soft and slightly fluffy. Add the milk, coconut oil and vanilla and beat until combined. Sift together the icing sugar and cocoa powder. Slowly add the icing sugar and cocoa mixture, a cup at a time, beating until well combined and all the icing sugar is incorporated. Frost the cooled cupcakes.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-63098906863107916372014-08-21T21:26:00.002-07:002014-08-21T21:26:35.079-07:00Creamy Sockeye Salmon Orechiette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgeUC5kkUYDpiCeUZoNegRgGpP-yDcBAMzdc8Fg8paYa2pNRJN_oTN_XdocsTlUAAChlSOwfxA73FvMx_pH8n1mD3-RQbcGggt3Dnr2smqBRcEitylpk0SQhStNIXye1MP-klqLVWy94/s1600/Creamy+Salmon+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgeUC5kkUYDpiCeUZoNegRgGpP-yDcBAMzdc8Fg8paYa2pNRJN_oTN_XdocsTlUAAChlSOwfxA73FvMx_pH8n1mD3-RQbcGggt3Dnr2smqBRcEitylpk0SQhStNIXye1MP-klqLVWy94/s640/Creamy+Salmon+Pasta.jpg" height="390" width="640" /></a></div>
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I realize that I have been missing in action for a while. It's not that I haven't been cooking. It's just that between looking after our active 11 month old, the never ending house projects, and of course, enjoying the summer, I haven't had time to sit down and share. But don't worry. I'm here. And I've got a really good one for you.</div>
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This pasta is so quick and easy and uses ingredients that most of us have regularly in our pantries and fridges. As summer comes to an end (sigh....), the days get shorter, and we get back in the hustle and bustle of work, school, daycare etc, quick no-fuss meals are in high demand. And this is one of them. It is also sure to please as it doesn't skim on flavor, and it contains some kid favorites-- pasta, peas and a creamy sauce. Yum yum! </div>
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<span style="font-size: x-large;"><u><i>Creamy Sockeye Salmon Orechiette </i></u></span></div>
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<i>Serves 4 </i></div>
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<i>4 cups Cooked Orechiette Pasta (or any pasta of your choice) </i></div>
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<i>2 tbsp Butter </i></div>
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<i>2 tbsp Olive Oil </i></div>
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<i>1/4 cup Flour </i></div>
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<i>3 cups Skim Milk (more if necessary) </i></div>
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<i>Juice and Zest of 1 Lemon </i></div>
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<i>1 Onion, diced </i></div>
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<i>1 clove Garlic, minced </i></div>
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<i>2 cans Sockeye Salmon, drained </i></div>
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<i>3 tbsp Capers with juice</i></div>
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<i>1 cup Frozen Peas </i></div>
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<i>2 Tomatoes, diced </i></div>
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<i>Olive Oil </i></div>
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<i>Salt and Pepper </i></div>
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<i>In a saucepan over medium high heat, melt the butter with the 2 tbsp of olive oil. Add the flour and cook, stirring constantly for about 3 minutes until flour has absorbed the butter and oil and just starts to brown. Add the skim milk and stir constantly until the sauce just comes to a boil and thickens. Remove from heat and stir in lemon juice and lemon zest. Season with salt and pepper. </i></div>
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<i>In a separate large pan, heat olive oil over medium high heat. Cook onion and garlic for a few minutes until they start to soften. Add the salmon, capers, peas and tomatoes and cook until just heated. Season with salt and pepper. Add the cooked pasta and the sauce and stir until bubbly and hot. </i></div>
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<i>Great served with a side salad of baby greens like peppery arugula dressed with some extra virgin olive oil.
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-79585565433291257682014-07-13T10:20:00.000-07:002014-07-13T10:20:11.829-07:00Salmon with Boursin Cheese & Tomatoes en Papiotte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXWXU7m40gb4LJnzPs0QIqjEh-mN2B_OHJKkibph1LnAQb8DQAmNak4G5HwtOZaNXZ8tUhweq8aO3OUlClYTiVQou6vk_3vzA_530k-LOzyPvgbUKSJWB_Ro5kTEDCyNMYidYjlfF0P0/s1600/IMG_2320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXWXU7m40gb4LJnzPs0QIqjEh-mN2B_OHJKkibph1LnAQb8DQAmNak4G5HwtOZaNXZ8tUhweq8aO3OUlClYTiVQou6vk_3vzA_530k-LOzyPvgbUKSJWB_Ro5kTEDCyNMYidYjlfF0P0/s1600/IMG_2320.JPG" height="480" width="640" /></a></div>
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We'd been driving for 3 plus hours south east from Dijon to Thonon-les-Bains to visit friends. Normally this trip would be filled with some good music, sleeping (for me) and talks of future travels and projects. This time, with our 9 month old daughter, it was filled with Nirvana's MTV unplugged album on repeat (it was a surefire way to get her to sleep), and talks of potentially stopping at the next rest stop, what she was going to eat, and diapers. Wow, how times have changed.</div>
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So after what seemed like endless driving on the French highways, mediocre rest stops and not much napping on my part, a late lunch and a little rosé in the garden of our friends' home was welcome. And for lunch? A wonderful fillet of salmon baked en papiotte (in a parchment paper pocket) with boursin cheese and tomatoes. It was so delicious and so flavorful. Even our 9 month old daughter loved it!</div>
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Now that we are back home, I wanted to recreate this wonderful lunch that we had on our arrival. And it wasn't just because we had been driving that it tasted so good.</div>
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Not only is this salmon impressive, it only requires 4 ingredients! It's a great entertaining meal because you can prepare everything in advance and put the parchment pockets in the fridge until you are ready to bake. Then place them in the oven and that's it! You still get to socialize while dinner is being baked in the oven. Serve the parchment pockets directly on your guests plates so they get to open the package themselves to see what's inside! </div>
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<u><span style="font-size: x-large;"><i>Salmon with Boursin Cheese & Tomatoes en Papiotte</i></span></u></div>
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<i>Serves 4</i></div>
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<i>4 Fillets of Salmon</i></div>
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<i>1 pkg Boursin Cheese</i></div>
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<i>1/2 cup Parsley, chopped</i></div>
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<i>1 cup Tomato, diced </i></div>
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<i>Place each fillet of salmon on one side of a large piece of parchment paper (should be large enough to fold over and roll the edges). Spread each fillet with a 1/4 of the boursin cheese. Sprinkle with 1/4 of the parsley and tomato. Fold the parchment paper over. Then fold all the sides to form a sealed pocket. Place on a baking sheet and bake in a preheated 350 degree oven for about 20-25 minutes. Serve in the pockets!</i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com2tag:blogger.com,1999:blog-4517572675346777799.post-3072651983230666442014-06-10T20:42:00.000-07:002014-10-31T21:48:03.329-07:005 minute Nutella Cake for 2 (or one!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJufc4E_NJce5yW4IebP0HtDgm8koFY-iz8cPrK2reOrYSOf4_AQyB4mS4RqE4GKMgzWjshURQgg2hprQE5W7qFcfRcxeuK9VFoZHaDT1JVRaQpWVVDAoqeY0acLIxJnamhhz0QTahJ8/s1600/IMG_9754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJufc4E_NJce5yW4IebP0HtDgm8koFY-iz8cPrK2reOrYSOf4_AQyB4mS4RqE4GKMgzWjshURQgg2hprQE5W7qFcfRcxeuK9VFoZHaDT1JVRaQpWVVDAoqeY0acLIxJnamhhz0QTahJ8/s1600/IMG_9754.JPG" height="478" width="640" /></a></div>
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Today is my husband's birthday. He's been working all day and has no idea what time he will be home. So, instead of preparing an amazing dinner only to have him microwave it later, I thought I would make him a cake.</div>
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Only I didn't want to make a huge cake that we would eat a quarter of and toss. I wanted something small that he could enjoy when he gets home from work. Oh, and the other thing is that I don't have time to make him a huge cake. Between diapers and dishes, I wanted to find something simple that I could whip up in a flash.</div>
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So, I am going to make him this small nutella cake. It's a single serving, microwave cake.</div>
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And by single serving, I mean that it serves 2 generously! Don't be fooled by the fact it is made in a mug. You need a pretty big mug to make this cake. Otherwise, split it between 2 mugs.</div>
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As for the microwave part, I have never really bought into the idea of microwave cakes. I really didn't think that they could possibly taste good or be any good. Well, that is until I made this one.</div>
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It's super fast, ridiculously easy, and makes a moist, yummy cake. I'm starting to think I should do this for everyone's birthday!</div>
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<span style="font-size: x-large;"><u><i>5 minute Nutella Cake for 2 (or one!)</i></u></span></div>
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<i>Makes 1 Large Mug Cake (or 2 Regular Sized Mug Cakes)</i></div>
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<i>1/4 cup Flour</i></div>
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<i>1/4 cup Sugar</i></div>
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<i>1/4 cup Cocoa Powder </i></div>
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<i>1/4 tsp Baking Powder</i></div>
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<i>1/4 cup Nutella </i></div>
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<i>1/4 cup Milk</i></div>
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<i>1 egg </i></div>
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<i>1 tbsp Vegetable Oil</i></div>
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<i>Nutella for top </i></div>
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<i>Measure all ingredients into a large coffee mug and beat together until smooth (or mix in a bowl and divide batter between 2 smaller mugs). Microwave on high for between 1 minute and 2 1/2 minutes, depending on your microwave. Basically, microwave it until it rises.</i></div>
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<i>Remove from microwave and dollop or spread some nutella on top. Best served warm. </i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-72490378637088555032014-05-25T20:43:00.000-07:002014-08-10T10:07:18.305-07:00Healthy, Veggie Packed Muffins for Baby (and mama!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG0Ks07aXiVGVB0g2gXKdcN-xyZyuRCKFcU79ovJFrwLZT797cm2bgmFc5XeFD1rGMQ5IvaS48YwX9svRYu29_MbPDImWg2BKZdFGtxWPQS3sm_kLITvVxiVbRmKOORWRQ-6jxJAFXaQ/s1600/IMG_9216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG0Ks07aXiVGVB0g2gXKdcN-xyZyuRCKFcU79ovJFrwLZT797cm2bgmFc5XeFD1rGMQ5IvaS48YwX9svRYu29_MbPDImWg2BKZdFGtxWPQS3sm_kLITvVxiVbRmKOORWRQ-6jxJAFXaQ/s1600/IMG_9216.JPG" height="478" width="640" /></a></div>
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So, my little one is 8 months old! Wow, time sure does fly. And everyday, she is more and more interested in food and feeding herself. But she's not quite eating what we eat yet. I am still trying to limit the salt and added sugars and make sure she gets her fair share of veggies and whole grains.</div>
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The other challenge is that we seem to always be on the run. Which means we always need to bring snacks. So far, I have managed to stay away from pre-packaged snacks, but it's hard because I want something that is easy to make, is readily available when I need it, not too messy, and most of all, healthy. So I started making baby muffins.</div>
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Baby muffins are great because you can make a massive batch and freeze them. Whenever you need to take one on the run, pop it into a snack bag and by the time you are ready to eat it, the muffin will be thawed. They are easy for baby to eat because they aren't too slippery and messy, and they are easy for mama to clean when bits get dropped everywhere (which they definitely will!).</div>
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There are lots of options of what could be added to these muffins. I have a list of things I want to try like quinoa, pureed peas, apples, lentils, pumpkin.... etc and I promise to share as I make them! But for now, here is the first batch. Oh, and even though there is no fat, sugar or salt, I am sure you will find yourself eating them too! </div>
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<u><span style="font-size: x-large;"><i>Healthy, Veggie Packed Muffins for Baby</i></span></u></div>
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<i>Makes about 2 dozen large muffins (or 4 dozen mini muffins) </i></div>
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<u><i>Dry Ingredients</i></u></div>
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<i>2 cups Whole Wheat Flour</i></div>
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<i>2 cups Rolled Oats (quick cooking not instant)</i></div>
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<i>2 tsp Baking Powder</i></div>
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<i>1 tsp Baking Soda</i></div>
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<i>1 tsp Ground Cinnamon </i></div>
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<i>3/4 tsp Ground Nutmeg </i></div>
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<i><u>Wet Ingredients </u></i></div>
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<i>1 cup Sweet Potato, mashed</i></div>
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<i>1 cup Banana, mashed</i></div>
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<i>1 1/4 cups Unsweetened Apple Sauce</i></div>
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<i>2 Eggs</i></div>
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<i>1 cup Grated Zuchinni</i></div>
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<i>1 cup Grated Carrots</i></div>
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<i>Preheat the oven to 375 degrees. Line the muffin tins with liner and set aside.</i></div>
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<i>In a large bowl, mix together all dry ingredients. In a separate bowl, mix together all wet ingredients.</i></div>
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<i>Add the wet ingredients into the dry and mix until just combined. Spoon into the prepared muffin tins. </i></div>
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<i>Bake for 18-20 minutes until a toothpick inserted into the centre comes out clean. </i></div>
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<i>(Let cool completely before freezing.)</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-68672567935473461242014-05-21T20:37:00.001-07:002014-05-21T20:37:53.463-07:00Chilled Cucumber & Avocado Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUeCado5kjWYB4yi-KlZIseEsltILqFpPFki2EkV0XwMYwQPGaF_NVXgmDZ2FuHLdmCUgXdx7khgtGtaKhCdyAe3GlFPOmjyg5ZYwgJZp9IP9muPzWpAaQWcKbOfvpB4AkCu0ljkVdrA/s1600/Chilled+Cuke+and+Avocado+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUeCado5kjWYB4yi-KlZIseEsltILqFpPFki2EkV0XwMYwQPGaF_NVXgmDZ2FuHLdmCUgXdx7khgtGtaKhCdyAe3GlFPOmjyg5ZYwgJZp9IP9muPzWpAaQWcKbOfvpB4AkCu0ljkVdrA/s640/Chilled+Cuke+and+Avocado+Soup.JPG" height="480" width="640" /></a></div>
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It's almost that time again!</div>
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As the weather heats up, chilled soups make the perfect light meal or starter. They are refreshing, flavorful and so easy to make. Especially because you can make them in advance. If you are entertaining, you can serve chilled soups family style in a large soup tureen with a ladle (already prepared in the fridge) or you can dish the soup into small bowls before your guests even arrive.</div>
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This chilled cucumber and avocado soup combines the coolness of the cucumber with the creamy avocado to make an awesome soup summer soup! You will never just think of soup as a winter dish ever again!</div>
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<span style="font-size: x-large;"><u><i>Chilled Cucumber & Avocado Soup</i></u></span></div>
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<i></i></div>
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<i>Makes about 8 cups</i></div>
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<span style="font-size: x-small;"><i>Adapted from http://www.eatingwell.com/recipes/creamy_cucumber_soup.html</i></span></div>
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<i>2 tablespoon extra-virgin olive oil</i></div>
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<i>4 cloves garlic, minced</i></div>
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<i>2 onions, diced</i></div>
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<i>Juice 1/2 Lemon</i></div>
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<i>4 Large Field Cucumbers, peeled, seeded and roughly chopped (about 8 cups)</i></div>
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<i>4 cups vegetable broth, or reduced-sodium chicken broth</i></div>
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<i>3 large avocados, diced</i></div>
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<i>1/2 Green onions, finely sliced</i></div>
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<i>1 1/2 cup low-fat plain yogurt</i></div>
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<i>Salt and Pepper to taste</i></div>
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<i>Heat oil in a large saucepan over medium-high heat. Add garlic and onion and cook until translucent, about 3 minutes. Set aside 1/2 cup of chopped cucumber. Add the rest of the cucumber (about 7 1/2 cups), lemon juice, and broth. Bring to a boil, reduce to a simmer and cook for about 10 minutes until the cucumbers are soft. Let cool. Add avocado, half of the green onions, yogurt, and a large pinch of salt. Blend until smooth. Season to taste with salt and pepper. Chill the soup until cold. Garnish with the chopped cucumber and green onion.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-15132814564464493182014-04-26T09:08:00.001-07:002014-04-26T09:08:08.624-07:00Lemon, Poppyseed & Blueberry Yogurt Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7mKS9sLXnyyGk_YNcQIl9aZ7MshIWvZKipKbJRn5PqFfU_GfhOqMNTNlk3_7TRfj-kJvF8bDOe5O2_9rTqQyqCiA7bIyD4QLyfG15wBzxdGt_0r1_EVUCFM6bIdOEN0kfgI9uvMLz9c/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7mKS9sLXnyyGk_YNcQIl9aZ7MshIWvZKipKbJRn5PqFfU_GfhOqMNTNlk3_7TRfj-kJvF8bDOe5O2_9rTqQyqCiA7bIyD4QLyfG15wBzxdGt_0r1_EVUCFM6bIdOEN0kfgI9uvMLz9c/s1600/IMG_7388.JPG" height="410" width="640" /></a></div>
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Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.</div>
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Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! </div>
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Next time, I am definitely doubling up. This recipe is a sure winner!
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<u><span style="font-size: x-large;"><i>Lemon, Poppyseed & Blueberry Yogurt Muffins</i></span></u></div>
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<i>Makes 18 muffins</i></div>
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<u><i>Dry Ingredients</i></u></div>
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<i>1 1/2 cup Whole Wheat Flour</i></div>
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<i>3/4 cup All Purpose Flour</i></div>
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<i>1/2 cup Sugar</i></div>
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<i>2 1/2 tbsp Poppy Seeds </i></div>
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<i>1 tbsp Baking Powder</i></div>
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<i>1 tsp Baking Soda </i></div>
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<i>1/2 tsp Salt</i></div>
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<u><i>Wet Ingredients</i></u></div>
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<i>1 cup Plain Yogurt</i></div>
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<i>2 Eggs, beaten</i></div>
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<i>1/4 cup Vegetable Oil</i></div>
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<i>Zest and Juice of 1 Large Lemon (about 1 tbsp Zest and 1/3 cup Juice)</i></div>
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<i>1 tsp Lemon Extract</i></div>
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<i>2 cups Blueberries (fresh or frozen)</i></div>
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<i>Preheat the oven to 375 degrees. Line 18 muffin cups and set aside.</i></div>
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<i>In a large bowl, mix together all dry ingredients. In a separate bowl, beat together all wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.</i></div>
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<i>Spoon the batter into the prepared cups and bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-5381497891029320062014-04-14T19:35:00.002-07:002014-04-14T19:35:57.147-07:00Dry Rub BBQ Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9GzU_z7KCj1Z0l5RbaJDa11nNICcOb_ULkavbc2QoJKjvK0qmnfYBHcV0doNXtFTVa99iiNxaOd4hUDHo87utWr2SweHFmU7RoJNEvFspV-pT0oF-GqZS1LURbvudbnOHwMtQ8vMYCQ/s1600/Dry+Rub+BBQ+Ribs+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9GzU_z7KCj1Z0l5RbaJDa11nNICcOb_ULkavbc2QoJKjvK0qmnfYBHcV0doNXtFTVa99iiNxaOd4hUDHo87utWr2SweHFmU7RoJNEvFspV-pT0oF-GqZS1LURbvudbnOHwMtQ8vMYCQ/s640/Dry+Rub+BBQ+Ribs+(1).JPG" height="478" width="640" /></a></div>
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The sun is shining, so it must be time to fire up the barbeque! </div>
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Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtEZfebDWbKiMmBvcxmcl4dOMTeM9M55DBzbuHZGvjOLuzS0g_mGADog85tbxakz1mV5DVMDNGlPwiqKIy2ZndWW6bTj5zRzLady4URHxHRnULLfvTp3ROYerJjFLH6UqDuTWv20qRsg/s1600/Dry+Rub+BBQ+Ribs+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtEZfebDWbKiMmBvcxmcl4dOMTeM9M55DBzbuHZGvjOLuzS0g_mGADog85tbxakz1mV5DVMDNGlPwiqKIy2ZndWW6bTj5zRzLady4URHxHRnULLfvTp3ROYerJjFLH6UqDuTWv20qRsg/s640/Dry+Rub+BBQ+Ribs+(4).JPG" height="478" width="640" /></a></div>
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So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!</div>
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I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it. </div>
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<span style="font-size: x-large;"><u><i>Dry Rub BBQ Ribs</i></u></span></div>
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<i><br /></i></div>
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<i>2/3 cup Cayenne Pepper</i></div>
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<i>1/2 cup Ground Cumin</i></div>
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<i>1/4 cup Ground Corriander</i></div>
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<i>3 tsp Salt</i></div>
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<i>1/4 cup Hungarian Paprika</i></div>
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<i>1/2 cup Brown Sugar</i></div>
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<i>2 tsp Ground Black Pepper</i></div>
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<i>2 tsp Mustard Powder</i></div>
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<i>2 tsp Garlic Powder</i></div>
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<i>2 tsp Onion Powder</i></div>
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<i>2 tsp Cinnamon</i></div>
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<i>Generously massage the rub into ribs (pork or beef or honestly, even chicken!). If you have time, let the ribs rest at room temperature with the rub for about 30 minutes, but if you don't have the time, no worries! </i></div>
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<i>Heat the barbeque on high and place the ribs on the grill, curved side down for a couple of minutes just to put some nice grill marks on the ribs. Flip the ribs over and turn off all the burners except for one. Place the ribs anywhere on the grill except over the burner that is on (the ribs will cook via the indirect heat). Place the cover on the barbeque and let the ribs cook for about an hour. Turn them over and cook for another grill and let the ribs cook for about 45 minutes. Turn over and let cook for another 45 minutes. Remove the ribs from the grill, cover with tin foil, and let rest for about 15 minutes. Serve with barbeque sauce.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-6697166034117455192014-03-19T19:28:00.003-07:002014-03-19T19:28:47.253-07:00Whole Wheat Blueberry Oat Muffins<ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqddXxtpIjPM5TbycMdWDxqtu8PfUObQhPjgQSfTNCwDzzCljb_HdXT3s6Ut9fzX1JAhMWDqfWx1YfxSdbSA8etmBC2ZdDq4jDSOSfoVzpM-w4ySRFqeYVtNCSyUiLFt47m-k6ILhyphenhyphenFys/s1600/Blueberry+Oat+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqddXxtpIjPM5TbycMdWDxqtu8PfUObQhPjgQSfTNCwDzzCljb_HdXT3s6Ut9fzX1JAhMWDqfWx1YfxSdbSA8etmBC2ZdDq4jDSOSfoVzpM-w4ySRFqeYVtNCSyUiLFt47m-k6ILhyphenhyphenFys/s640/Blueberry+Oat+Muffins.jpg" height="480" width="640" /></a></div>
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Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!</div>
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Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.</div>
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These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made. </div>
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<u><span style="font-size: x-large;"><i>Whole Wheat Blueberry Oat Muffins</i></span></u></div>
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<i>Makes 12 muffins</i><br />
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<i>1 1/4 cups Quick Cooking Oats (not instant)<br />1 1/4 cups Whole Wheat Flour<br />1/3 cup Brown Sugar<br />1 tbsp Baking Powder<br />1/2 tsp Salt<br />1 Egg</i></div>
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<i>1 cup Skim milk<br />1/4 cup Canola Oil</i></div>
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<i>Zest of 1 Orange<br />1 cup Blueberries (fresh or frozen)</i></div>
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<i>Preheat the oven to 400 degrees Fahrenheit. Line or grease a 12 cup muffin tin and set aside.</i></div>
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<i>Combine oats, flour, sugar, baking powder and salt in a bowl.</i></div>
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<i><br />In a separate bowl, beat the egg. Then whisk in the milk, oil and orange zest. </i></div>
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<i>Add the wet ingredients to the dry ingredients and stir until just combined. Then fold in the blueberries. </i></div>
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<i>Fill the prepared muffin tin and bake for about 18-20 minutes until a toothpick inserted into the centre of a muffin comes out clean.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-67673118982331510162014-02-24T11:14:00.001-08:002014-02-24T11:14:53.228-08:00One Pot Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRl8NcvAnj0XVHF-1MbhJY4Xp9rULofet2ixRvQpDCneZGEa8OVDqNSvlxPZ2O-gsEvUcJsQ4aQeKJLzugRG5OqcaKBrEPd_UynRsH2p7oKX4HzzI3T6diQJLkJ82aIkjLRe3V-b6MxA/s1600/Beef+Stew+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRl8NcvAnj0XVHF-1MbhJY4Xp9rULofet2ixRvQpDCneZGEa8OVDqNSvlxPZ2O-gsEvUcJsQ4aQeKJLzugRG5OqcaKBrEPd_UynRsH2p7oKX4HzzI3T6diQJLkJ82aIkjLRe3V-b6MxA/s640/Beef+Stew+(1).JPG" height="480" width="640" /></a></div>
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Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.</div>
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So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!</div>
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And there is nothing that says comfort like a big pot of beef stew. When it's snowy, cold and dark outside, I vote we all light the fire and dig into this rib sticking, heart warming dish.</div>
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<span style="font-size: x-large;"><u><i>One Pot Beef Stew</i></u></span></div>
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<i>Serves 4-6 people</i></div>
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<i>Approx 800 grams Stewing Beef, cut into 2 inch cubes</i></div>
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<i>Salt and Pepper</i></div>
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<i>1/4 cup Flour</i></div>
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<i>Olive Oil </i></div>
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<i>6 Large Carrots, cut into chunks</i></div>
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<i>5 stalks Celery, cut into chunks </i></div>
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<i>3 Onions, cut into chunks</i></div>
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<i>2 cloves Garlic, chopped </i></div>
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<i>1- 28 oz can Whole Tomatoes</i></div>
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<i> 2 tbsp Tomato Paste</i></div>
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<i> 1/2 bottle Red Wine</i></div>
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<i> 3 cups Beef Broth</i></div>
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<i>1 tbsp Worcestershire Sauce</i></div>
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<i>2 Bay Leaves</i></div>
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<i>3 sprigs Fresh Rosemary</i></div>
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<i><i>5 Large Potatoes, cut into large chunks</i> </i></div>
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<i>1/4 cup Flour mixed with 1/4 cup warm water</i></div>
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<i>Salt and Pepper</i></div>
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<i> Season the first 1/4 cup of flour generously with salt and pepper. Toss the beef cubes in the flour to coat. </i></div>
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<i>Heat a large pot or dutch oven over medium high heat and add enough olive oil to coat the bottom.</i></div>
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<i>Add a quarter of the coated meat and cook on each side until browned. Remove the browned meat from the pan and add more oil and another batch of meat to brown. Repeat until all meat is browned. Set the meat aside.</i></div>
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<i>In the same pot, add another drizzle of oil and add the carrots, celery, onions, garlic and a pinch of salt and cook for about 5 minutes. Add the browned meat back into the pot along with the tomatoes, tomato paste, red wine, beef broth, Worcestershire, bay leaves and rosemary. Bring to a boil, reduce the heat to a simmer, cover and cook for approximately 1 hour. Then add the potatoes, cover, and continue to cook for another 30-45 minutes until the meat and potatoes are both tender. Add the flour and water mixture and stir well. Cook for another 10 minutes. Season to taste with salt and pepper.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-37519151351778529322014-02-04T08:38:00.000-08:002014-02-04T08:38:01.806-08:00Banana Rye Nut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoUDQ4hUttpiCQS3JXI0pDcKLMolOBdkKCtUKkbwohW1QksLtyUNBf-bsVQqfIVrKMe8PmeduARcw29fPMfUfZ_0C6uLfI0G_ThpTgIuDSD40wYAmd76q-_7YdbemdU-8Gl6-hCauVI0/s1600/Banana+Rye+Nut+Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoUDQ4hUttpiCQS3JXI0pDcKLMolOBdkKCtUKkbwohW1QksLtyUNBf-bsVQqfIVrKMe8PmeduARcw29fPMfUfZ_0C6uLfI0G_ThpTgIuDSD40wYAmd76q-_7YdbemdU-8Gl6-hCauVI0/s640/Banana+Rye+Nut+Muffins.JPG" height="494" width="640" /></a></div>
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Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.</div>
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I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!</div>
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One more little trick for these muffins--- if you want to make them a little healthier, you can substitute 1/4 cup unsweetened apple sauce for 1/4 cup of the butter. I have made both versions and honestly, very hard to tell the difference!</div>
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<u><span style="font-size: x-large;"><i>Banana Rye Nut Muffins</i></span></u></div>
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<i>Makes 12 Muffins</i></div>
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<i>1/2 cup Butter, room temperature</i></div>
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<i>1/2 cup Brown Sugar</i></div>
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<i>1/4 cup Canola Oil</i></div>
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<i>2 Eggs</i></div>
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<i>3 Large Bananas, mashed </i></div>
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<i>1 tsp Vanilla Extract</i></div>
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<i>2 cups Rye Flour</i></div>
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<i>1 1/2 tsp Baking Soda</i></div>
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<i>1/4 tsp Salt</i></div>
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<i>1/2 cup Walnuts, chopped</i></div>
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<i>Preheat oven to 350 degrees Fahrenheit. Line or grease a muffin tin and set aside.</i></div>
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<i>Cream together butter and sugar. Beat in oil, eggs, banana, and vanilla (and apple sauce if using)</i></div>
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<i>.</i></div>
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<i>In a separate bowl, combine flour, baking soda and salt. Stir dry ingredients into wet ingredients until just combined. Stir in walnuts. </i></div>
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<i>Spoon mixture into muffin tins, filling about 3/4 of the way. Bake for 18-20 minutes until a toothpick inserted into the centre of a muffin comes out clean.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com1tag:blogger.com,1999:blog-4517572675346777799.post-64785080038228290522014-01-23T22:16:00.001-08:002014-01-23T22:16:25.452-08:00Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQRp1eaMMhgK-znlUGBGdqoqM0jnBNuvgUNNeoim9gcSGnKkmyWCVULGTXF8DGKRJ6wttshYq8Y9Af6iVTviQPJPM4OKOrQLrOSuE2QTKEnLUJxIXlure9CzOjanB8MNCbME6SMxfSME/s1600/IMG_4745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQRp1eaMMhgK-znlUGBGdqoqM0jnBNuvgUNNeoim9gcSGnKkmyWCVULGTXF8DGKRJ6wttshYq8Y9Af6iVTviQPJPM4OKOrQLrOSuE2QTKEnLUJxIXlure9CzOjanB8MNCbME6SMxfSME/s1600/IMG_4745.JPG" height="478" width="640" /></a></div>
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When time is an issue, soups really are the way to go. It takes very little effort to make a large pot and then you have a bunch of meals taken care of! I know a lot of people who regularly prepare a huge batch of their favorite soup to enjoy for lunches or dinners throughout a busy working week.</div>
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Soup is also healthy and I swear it gets tastier as the week goes on. And if you don't want to eat the same soup over and over? No problem! Make a big batch anyway and freeze it in portions. You never know when it might come in handy as a quick meal.</div>
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Split pea is a soup that my mom used to make for us, but for some reason, I have never really made myself. I have no idea why. I absolutely love it. If it is the "soup of the day" at a restaurant, I will usually order it. I even found that you can buy pretty good tasting ones in tetra packs in the super market. That being said, it is so easy to make, there isn't any reason why I shouldn't just be making it. </div>
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<a name='more'></a>It's really as easy as putting all the ingredients into a pot, bringing to a boil, then simmering for about an hour. Then discard the bay leaves, remove the pork hock, chop up the meat, add the chopped meat back into the soup, and serve.<br />
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I, however, like to make it a little healthier by making the stock of the soup the night before so that I can cool the stock and skim off the fat. This is completely optional. Note that you can also skip the pork and make this soup vegetarian.</div>
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Regardless of which way you do it, pea soup is a must have fall and winter go-to soup! </div>
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<span style="font-size: x-large;"><u><i>Split Pea Soup</i></u></span></div>
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<i>Makes a large pot (about 3 litres)</i></div>
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<i>Approx 800 gram Pork Hock</i></div>
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<i>3 litres Water</i></div>
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<i>2 Bay Leaves</i></div>
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<i>Large Pinch Salt</i></div>
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<i>1 Onion, diced</i></div>
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<i>1 Large Carrot, diced</i></div>
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<i>1 Large Stalk Celery, diced</i></div>
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<i>3 cups Split Peas</i></div>
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<i>Salt and Pepper to taste</i></div>
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<i>In a large stock pot, add the water, pork hock, bay leaves and large pinch of salt. Bring to a boil, reduce to low, cover and simmer for approximately 1 hour. Strain the stock, reserving the pork hock for use later and discarding the bay leaves. Let cool and then place in the fridge overnight. The next day, skim the fat off the top of the stock.</i></div>
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<i>Remove the skin, fat and bones from the pork hock and chop the remaining meat up into small pieces. Add this chopped pork, along with the onion, carrot, celery and split peas to the skimmed pork stock. Bring to a boil, reduce to low, cover, and let simmer for about an hour, stirring occasionally. Season to taste with salt and pepper.</i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-16582332362827292062014-01-14T20:37:00.001-08:002014-01-14T20:37:33.879-08:00Steamed Five Spice Pork Buns<div style="text-align: center;">
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For a lot of us, the fall is a time for foraging, harvesting, and preparing for winter. For me, the fall included stocking my freezer full of meals to get me through the first few months with my newborn. And today is one of the days in which I enjoyed the fruits of my labour from the fall.</div>
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I had been running around all morning tending to a 3 month old baby's every need, and before I knew it, my stomach was grumbling. Even though I pride myself in having a fully stocked fridge and pantry most of the time, I also pride myself in staying away from most process foods and making things from scratch. So of course, when I opened my fridge, I had lots of fruits and veggies that would need to be broken down (which is difficult with one arm holding <span style="color: #0000ee;">a</span> baby) and in my pantry, lots of dry ingredients waiting to be made into bread and muffins, or needing to be cooked (like legumes and grains). So, freezer it was. Oh, and there were so many choices! Thank goodness for that fall preparation.</div>
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My choice today: Five Spice Pork Buns. All they needed was to be steamed for about 20 minutes. No steamer? No problem. Just boil a few inches of water, place a rack or upside down bowl in the bottom, and rest a dish with your buns on top. Cover and let steam. After 20 minutes, I was able to enjoy these delicious, tasty homemade buns without any fuss! Having these buns in the freezer saved the day. Oh, and they were so much better than the store bought ones!</div>
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<span style="font-size: x-large;"><u><i>Steamed Five Spice Pork Buns</i></u></span></div>
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<i>Makes 12 buns</i></div>
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<i>3 cups Flour</i></div>
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<i>1/4 cup Sugar </i></div>
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<i>2 1/4 tsp (7g/1 Sachet) Active Dried Yeast</i></div>
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<i>1 1/2 tsp baking powder</i></div>
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<i>Large Pinch of salt</i></div>
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<i>1 cup Milk</i></div>
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<i>1 tbsp Vegetable Oil </i></div>
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<i>500 g Pork Loin, cut into small cubes</i></div>
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<i>1 tbsp Vegetable Oil</i></div>
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<i>2 cloves Garlic, minced</i></div>
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<i>1 tbsp Brown Sugar</i></div>
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<i>1 tbsp Ginger, grated or minced</i></div>
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<i>3 tsp Chinese Five Spice Powder</i></div>
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<i>1/4 cup Oyster Sauce</i></div>
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<i>2 tbsp Soy Sauce</i></div>
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<i>1 tbsp Sesame Oil</i></div>
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<i>1 cup Bamboo Shoots or Water Chestnuts, chopped </i></div>
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<i>3/4 cup Green Onion, thinly sliced</i></div>
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<u><i>Preparing the dough:</i></u></div>
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<i>In a large bowl, mix together flour, sugar, yeast, baking powder and salt. Mix in the milk and oil until the dough starts to come together. Knead either by hand or with a dough hook until the dough is smooth and elastic, about 10 minutes. Let rest for at last 15 minutes (while preparing the filling).</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hqjgaYO9R-NSHpyl1g1P6D5wkVF5-gJjsxxK5dor66DB72h1zRmDmEKasr_aUZieQkp5uHFUPg5jzH3lKDQxag0CNzEBRN16qHiCGX4utthgjbVqfOL3Ph0VySLc_9AQKNFGXd8SjKk/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hqjgaYO9R-NSHpyl1g1P6D5wkVF5-gJjsxxK5dor66DB72h1zRmDmEKasr_aUZieQkp5uHFUPg5jzH3lKDQxag0CNzEBRN16qHiCGX4utthgjbVqfOL3Ph0VySLc_9AQKNFGXd8SjKk/s1600/IMG_0515.JPG" height="478" width="640" /></a></div>
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<u><i>Preparing the filling: </i></u></div>
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<i>Heat the vegetable oil in large pan over medium high heat. Cook the pork for about 3-4 minutes until it starts to brown. Add the garlic, sugar, ginger, and five spice and cook with the pork for about a minute. Stir in the oyster sauce, soy sauce, sesame oil and bamboo shoots or water chestnuts. Cook for 2-3 minutes. Remove from heat and stir in the green onion. Let the mixture cool to room temperature. </i></div>
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<u><i>Assembling the buns:</i></u></div>
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<i>Knead the rested dough for another 5 minutes. Then cut into 12 equal pieces and flatten each into a round about 3 inches in diameter. Add a few spoons of filling into the centre of the dough. Then fold the edges of the dough over the stuffing and pinch together at the top. Place each finished bun on a small piece of parchment paper. At this point, you can freeze the buns in an airtight container to enjoy later.</i></div>
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<i><u>Cooking:</u></i></div>
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<i>Steam the buns for 10 minutes if fresh or 20 minutes if frozen by placing a steam rack over boiling water. Enjoy warm. </i></div>
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Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0tag:blogger.com,1999:blog-4517572675346777799.post-21703541008400082392013-12-24T13:26:00.003-08:002013-12-24T13:26:53.748-08:00Festive Eggnog Pancakes (can be whole wheat!)<div class="separator" style="clear: both; text-align: center;">
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So I recently did a post about these awesome <a href="http://foodandpassion.blogspot.ca/2013/12/it-doesnt-have-to-be-leftover-eggnog.html">eggnog muffins</a>. I originally made them because I had some eggnog leftover from when my sister came over. Well, needless to say, I loved these muffins so much that I bought some eggnog to make some more. And what do you know, I still have eggnog left in the fridge. And so begins that vicious cycle of leftover eggnog.</div>
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I figured I should make something else besides the muffins. And since my husband was off from work yesterday, I decided to make something for breakfast besides our usual bowls of oatmeal. So I made pancakes. With eggnog. Oh, and I added a little extra nutmeg and cinnamon just to emphasize the fact that these were eggnog pancakes.</div>
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I made the pancakes with whole wheat flour, but you could use white flour or a mix of white and whole wheat. The pancakes were delicious and fluffy. You could eat these with maple syrup, butter or jam, but I highly recommend eating them with a drizzle of sweetened condensed milk. I think the milk adds to the spirit of the eggnog pancake. </div>
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They were fluffy and delicious and oh so festive.<br />
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<span style="color: #990000;"><span style="font-size: x-large;"><i><b>Merry Christmas to you and your families!</b></i></span></span></div>
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<i><span style="font-size: x-large;"><u>Festive Eggnog Pancakes </u></span></i></div>
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<i>Makes about 12 pancakes</i></div>
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<i>2
cups EggNog (I used Light Eggnog) </i></div>
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<i>2 large Eggs</i></div>
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<i>1/4 cup Canola Oil</i></div>
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<i>2 cups Whole Wheat Flour</i></div>
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<i>1 tsp Baking Powder</i></div>
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<i>1/2 tsp Baking Soda</i></div>
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<i>2 tbsp Sugar</i></div>
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<i>1 tsp Salt</i></div>
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<i>1/2 tsp Ground Nutmeg</i></div>
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<i>1/2 tsp Ground Cinnamon </i></div>
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<i>In a large bowl, beat the eggs. Then beat in the eggnog and the oil. In a separate bowl, stir together all the dry ingredients. Add the dry ingredients into the wet ingredients and mix until just combined. The batter does not need to be smooth. Lumps are totally fine. </i></div>
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<i>Heat a non-stick pan or griddle over medium heat. Ladle about 1/4 cup of batter on the preheated griddle, leaving space between each pancake for it to spread and so you can flip them. Once bubbles start to rise to the top of the pancake and around the edge, flip over. They should be golden brown on both sides.</i></div>
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<i>Serve with a drizzle of sweetened condensed milk, butter, jam, maple syrup or condiments of your choice. </i></div>
Devoted for Lifehttp://www.blogger.com/profile/00208729483189756463noreply@blogger.com0