tag:blogger.com,1999:blog-45231043098806172902024-03-13T23:53:07.277-07:00For The Love of LentilsKelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4523104309880617290.post-28816912271020258522013-01-11T16:36:00.000-08:002013-01-11T16:37:10.128-08:00Where Am I?Hello, readers! Oh, how I pine to share my favorite recipes with all of you...recipes that currently (aren't) being prepared with much TLC as of late. Where am I? I wanted to share with you all that I've returned to work. There are many good things included in this decision. <br />
I'm currently working at the residential care center (adolescent mental health) where I was working previous to little Banner's birth. I was working actively towards the big return through the month of December (lots of steps involved!) and am officially preparing for the start of my third official week, to begin on Monday. I'm spending my evenings at the facility, conducting a series of group therapy sessions with a collection of fascinating, colorful, fiesty adolescents who are living in residential care because of their failure to thrive in the community. I adore it. <br />
The negative aspect is that my food blog suffers immensely as I've traded in long, lavish, late afternoons of wine/prepping/cooking for matching/ironing/accesorizing work clothes and personal conversations inside to make the big mental switch from being a mama by day and a therapist by night as my afternoons at home come to a close. <br />
Lately, my meals consist of the first half of prep, which is completed by my hubby and waiting on a plate in the oven for me as I return home at night.<br />
My vow to all of you, dear readers, is to share with you a weekend recipe here and there as I become inspired, or the occasional crock pot recipe, when I can. <br />
One day, I plan to fully return to the blog and this life phase will undoubtedly, eventually, trade itself in for another, as happens with all of our interesting, adventurous lives. Love to you all! Thank you for always being so loyal to me, my loyal and loving readers! Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-57141129940141622242012-11-19T07:25:00.001-08:002012-11-19T07:33:49.778-08:00Spaghetti Squash, Kale and Goat Cheese Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wXs9Az3oH0g/UKpFZIEpW7I/AAAAAAAAAXM/EVBZbpMnKdM/s1600/gratin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wXs9Az3oH0g/UKpFZIEpW7I/AAAAAAAAAXM/EVBZbpMnKdM/s1600/gratin1.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5Xu6rEhnXvo/UKpFbYJ-vHI/AAAAAAAAAXU/7-cpDOO0IHc/s1600/gratin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5Xu6rEhnXvo/UKpFbYJ-vHI/AAAAAAAAAXU/7-cpDOO0IHc/s1600/gratin2.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TQJSbUGH_X0/UKpFwqPDfuI/AAAAAAAAAXc/5CD5--NMCg4/s1600/gratin3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TQJSbUGH_X0/UKpFwqPDfuI/AAAAAAAAAXc/5CD5--NMCg4/s1600/gratin3.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8sxolaitW6c/UKpF0gM4-UI/AAAAAAAAAXk/-F7H95Fe-54/s1600/gratin4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8sxolaitW6c/UKpF0gM4-UI/AAAAAAAAAXk/-F7H95Fe-54/s1600/gratin4.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AWb6wlxrgUc/UKpF3bYn82I/AAAAAAAAAXs/2bv1JW3MDPU/s1600/gratin5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AWb6wlxrgUc/UKpF3bYn82I/AAAAAAAAAXs/2bv1JW3MDPU/s1600/gratin5.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ntviKelvaXU/UKpF7cLapbI/AAAAAAAAAX0/Lx0Z03LQuBk/s1600/gratin6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ntviKelvaXU/UKpF7cLapbI/AAAAAAAAAX0/Lx0Z03LQuBk/s1600/gratin6.jpg" height="320" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Happy Thanksgiving week! How does it find you? Happy/healthy, I hope. If not, I hope it finds you hopeful and with love. This year, as we retreat to the mountains for the better part of the week, I wanted to share my Thanksgiving dinner contribution with you all. All of the "kids" are contributing one dish each, and I've chosen one of my top 5 of <i>all time favorites.</i> I wanted to share it, especially, in hopes that perhaps you can find inspiration to add it to your own Thanksgiving menu...this perfect combination of squash, kale and cheese makes for the ultimate <i>healthy</i>, <b>hearty, </b><i>fall</i>-<b>inspired</b> comfort food.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
<i><b>Spaghetti Squash, Kale and Goat Cheese Gratin</b></i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><br /></i></b>
<i>Cut one <b>medium to large spaghetti squash</b> in half, lengthwise. Put on place, flesh side up, and microwave for 12-14 minutes, or until soft. Remove from microwave and let sit until cool.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>In the meantime, chop 1/2 of a <b>large white onion</b>, mince<b> 3 cloves of garlic</b> and chop a small handful of <b>fresh sage</b>. Cook in a medium saucepan over medium heat, with a medium sized <b>pat of butter</b>, until all three are translucent and your kitchen smells awesome! (Roughly 15 minutes).</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Preheat your oven to 375 degrees.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>While onion and garlic are cooking away fantastically, scrape the flesh of your squash into a large bowl. It will come out of the squash with the consistency of spaghetti noodles. I would suggest scraping as much squash as possible out of the shell in order to minimize waste and maximize your squashage!</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Put bowl of squash aside. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>With onions, garlic and sage still on medium heat, add roughly <b>2 cups of fresh, chopped kale.</b> Continue to saute until kale is soft and bright green. When this step is complete (roughly 15-20 minutes), add kale and onion mixture to the bowl of squash.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Stir 1 and 1/2 a cup of <b>greek yogurt</b> (I highly recommend Cabots!), and 1/2 a cup of <b>crumbled goat cheese.</b> </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Transfer into a glass baking dish and sprinkle<b> salt, pepper</b> and another 1/2 a cup of crumbled goat cheese on top. Bake for 20 minutes with foil on top. Remove foil and bake for an additional 20-25 minutes, until cheese turns golden brown, your stomach is rumbling and your kitchen smells incredible! Enjoy!</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
One reason that I believe this dish is perfect for a holiday is that there are several steps involved (which require a bit of time and a bit of patience). I can't tell you enough how much<i> I LOVE THIS DISH</i>! And how I can practically <b>guarantee</b> that you will too. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
What do you find yourself most thankful for this year? Do you use Thanksgiving as a time to personally praise all that you're grateful for in life? I definitely do, as cliche as it may seem.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As this Thanksgiving approaches, I'm thankful for so many things. I'm fortunate for all that I have in my every day life, for the health of my family and the health of my marriage. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm thankful for my almost 3-year old, Cloveleigh Mildred, who constantly surprises me with language that reflects immense levels of caring for others and the particular type of beauty that radiates from deep within. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm thankful for my 8 month old baby, Banner O'Grady, whose utter and untarnished sense of joy reflects an aptitude for an easy-breezy kind of love and happiness (what more do we want for our children?).</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm thankful for the moments when I am caught off guard, at unexpected times, when I feel an overwhelming type of unstaggering love for the man that I'm lucky enough to call my husband.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm thankful for my dear friends and my dear family who build the entire web of support, love, clarity, honesty and insight in my life. Dear friends and dear family, I wouldn't be anything of a person without you. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm thankful for opportunities in my life which have taught me to be tolerant, honest, hopeful, thoughtful and loving as a parent. I'm mostly thankful for the chance that I have to teach two miniature human beings about universal acceptance, equality, desire, tolerance and the meaning of true love. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
<b>Happy Thanksgiving</b> to my readers! I hope you enjoy this week as much as any other and find time to be thankful for the things in your life that make you exactly who you are.</span><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-67530273903284664612012-11-14T07:03:00.002-08:002012-11-14T07:04:34.804-08:00Garlic Basil Crockpot Stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KZEcfCFaV-g/UKOsjNfljcI/AAAAAAAAAVo/AritWN4efJI/s1600/garlic+soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KZEcfCFaV-g/UKOsjNfljcI/AAAAAAAAAVo/AritWN4efJI/s1600/garlic+soup+1.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tvqfophhwXk/UKOslwTrYxI/AAAAAAAAAVw/qSqDZiT40ek/s1600/garlic+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tvqfophhwXk/UKOslwTrYxI/AAAAAAAAAVw/qSqDZiT40ek/s1600/garlic+soup+2.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nuutqFLpCKw/UKOsov2RLRI/AAAAAAAAAV4/bQDxj4dZ2IY/s1600/garlic+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nuutqFLpCKw/UKOsov2RLRI/AAAAAAAAAV4/bQDxj4dZ2IY/s1600/garlic+soup+3.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oELBDZHAArk/UKOsrqxSa8I/AAAAAAAAAWA/xZC8hOYa9u4/s1600/garlic+soup+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oELBDZHAArk/UKOsrqxSa8I/AAAAAAAAAWA/xZC8hOYa9u4/s1600/garlic+soup+4.jpg" height="320" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hi, readers! I was talking to one of my friends recently, and she was in the middle of preparing a stew that instantly made my mouth water. A brothy garlic/basil/vegetable stew? Sold! Some of my very favorite things right there! I spent a day or two contemplating this recipe and tailored it a bit to fit the needs of the recipients of my cooking...my family (my loyal guinea pigs!)...and the recipe below is the version that I decided upon.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">How are all of you? How are those of you recovering from Sandy destruction? How are those of you preparing for the holiday season? And those of you pretending it isn't already <i>here? </i>Can you believe it? We are off to listen to our almost 3 year old sing with her class at their Thanksgiving feast this afternoon...bound to be the cutest thing. I will share photos if I'm able to take some cute ones!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here is a soup recipe that you <i>can't </i>mess up. It is SOOoooo good!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Garlic Basil Crockpot Stew</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a saucepan over medium heat, saute half of a chopped white onion and three large cloves of minced garlic in 1 tablespoon of butter, until translucent. Your house will smell fab and you've hardly begun! (score!)...throw in crock pot. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chop the following vegetables and add to garlic/onion combo in crock pot: 1 zucchini, 5 small red potatoes, 2 cups of fresh green beans, 1 cup of chopped fennel, 4 medium sized carrots, 2 cups of diced tomatoes and 1 cup of fresh, chopped basil. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add a carton of vegetable broth and 1/2 a cup of water.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add a can of pinto beans (or a similar bean...whatever is available to you!)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add a dash of sea salt and a dash of fresh ground pepper, to taste. </span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Cook on high heat for 3 hours and low heat for 1-2 hours. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Serve with crusty, warm, buttered bread. We added cheddar cheese and greek yogurt to the top of ours before eating, which I thought was the perfect addition. You could also toy with parmesan or goat cheese! Yum! </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
I cant hardly explain how simple this recipe is...perfect for a weeknight! I decided to make it on a cold, dark day and I believe that the finished product couldn't have been more fitting. Would it be ok for me to have a bowl for breakfast today?</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So...Thanksgiving is right around the corner! Do you have fun plans? We're tucking ourselves away in our family mountain condo in North Carolina and emerging only for the occasional wine tasting, downtown stroll or cozy italian meal out. I am SO excited to be reunited with my favorite family members for a couple of days. My mom and I are just beginning to talk menu...I can't wait to share a bottle of wine and spend the day cooking with her. One of my very favorite, most heartwarming things to do. Would you share your plans with me? I would love to know what you have in store.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'll revisit with you on my blog later this week as I experiment with butternut squash tacos! Have an awesome day!</span><br />
<i><br /></i>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-52020441861240894902012-11-04T04:09:00.001-08:002012-11-04T04:11:56.747-08:00Vegetable Stuffed Acorn Squash<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lBnd5hepFC4/UJZTFS3nfnI/AAAAAAAAAVA/rGI9QPIv-Xw/s1600/stuffed+squash+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-lBnd5hepFC4/UJZTFS3nfnI/AAAAAAAAAVA/rGI9QPIv-Xw/s1600/stuffed+squash+1.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5v4_vIyibsw/UJZTKUy0RAI/AAAAAAAAAVI/uRoJzq-6tg0/s1600/stuffed+squash+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5v4_vIyibsw/UJZTKUy0RAI/AAAAAAAAAVI/uRoJzq-6tg0/s1600/stuffed+squash+2.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Happy Sunday (early!) morning! How has your weekend been? I'm sitting on my couch with my hands wrapped around a warm mug of coffee (mixed with local honey) and am SO enjoying these spare moments of peace and quiet. When I wake up early in the morning, I give myself a choice: do I close my eyes for longer or rise and face the world? I almost always choose choice 2. These moments of alone-time as the sun rises, sipping coffee and gazing out of my windows as the world comes alive wins...for me. With these minutes of calmness before my household wakes up, I approach my day (and my family) with much more zen as they eventually wander out (or whimper from crib for retrieval) to join me. Ah, I<i> love </i>a good Sunday morning.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Last night we attended a wedding for one of my dear co-workers and spent time with old friends and made new friends as well. A night without children (thank you in-laws!), and conversations about my old workplace began to make thoughts about returning to work feel like more of a reality. Oh, the torn thoughts and feelings involved in this decision (so many, so conflicting!)...the positive aspect of my inner work related dialogue involves an opportunity for evening work, which would allow me to mosey in for a few hours each evening as my husband returns from his workday, requiring no huge home upheaval or the intense and difficult search for appropriate and trusting childcare. So very <i>tempting! </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Also a big week for Americans...election day is on Tuesday! I can hardly believe it's here. Oh, the anxiety that I feel about this election knows no bounds. (breathe in, breathe out)....have you done your part and voted? Or do you have plans to vote? I'm so proud when I see men and women lined up outside of the early polling locations, waiting hours to vote, practicing their right to participate actively in our democracy even when it requires line dwelling and patience. VOTE, folks!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">What I really wanted to do here today is <b>share </b>my newest recipe with you today, the mother of all stuffed squash recipes! After some experimentation on Friday night, I can officially say that I am <i style="font-weight: bold;">proud </i>of the final product! A perfect vegetarian delicacy (very filling!) for fall. Follow the instructions below for a meal that will most definitely leave you fully satisfied and content.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Vegetable Stuffed Acorn Squash</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350 degrees. Pierce an <b>acorn squash</b> with a knife several times and heat in microwave for 3 minutes. Remove, and cut in half. Scoop the seeds and dispose or compost this part so that you're left with two halves, clean and ready for stuffing. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Rub the flesh side with butter and place face down on a baking sheet. Bake for 30 minutes. Once this step is complete, turn squash over and cook for an additional 15 minutes on their backs.</span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In the meantime:</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a medium sized saucepan, heat 2 tablespoons of <b>olive oil</b> on medium heat. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add: 1/2 of a diced <b>onion</b> (any kind!), 1/2 of a diced <b>bell pepper</b> (I used yellow. Fun fact: red has the most vitamin C!), 1/2 of a diced <b>granny smith apple</b> and 2 <b>carrots,</b> chopped. Feel free to add any additional vegetables that you may have! </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook until vegetables are tender (10 minutes) and add 1 tablespoon of <b>soy sauce</b>, 1 tablespoon of <b>red wine</b> (I used shiraz), 2 teaspoons of <b>brown sugar</b> and salt and pepper to taste. Cook for an additional 5 minutes and then remove from heat.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix with 1 tablespoon of<b> feta cheese.</b> </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove squash from oven and let cool a bit for easy handling. Fill squash with vegetable and cheese mixture and top with a combination of <b>mozzarella</b> and feta cheeses.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake on 350 for 10-15 minutes, or until cheese begins to turn golden brown. </span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Serve warm and ENJOY! </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
Well, I've just had the pitter patter of pajama clad feet wander over to me and join me for the beginning of a lovely Sunday, so signing off here, please enjoy the rest of your weekend to the max! Fingers crossed for the most apt and able candidate to win the presidential race! Eeeee!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
</span><br />
<i><br /></i>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-28386006823507960112012-11-01T11:42:00.001-07:002012-11-01T11:42:43.070-07:00Rosemary Pumpkin Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MLRm-kd5wTE/UJK6D4j84KI/AAAAAAAAAUQ/ZgIH_6hO4NM/s1600/rosemary+pasta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MLRm-kd5wTE/UJK6D4j84KI/AAAAAAAAAUQ/ZgIH_6hO4NM/s1600/rosemary+pasta+1.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gZo3P97cPVM/UJK6Fi9w9nI/AAAAAAAAAUY/0nfwHJ_RChQ/s1600/rosemary+pasta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gZo3P97cPVM/UJK6Fi9w9nI/AAAAAAAAAUY/0nfwHJ_RChQ/s1600/rosemary+pasta+2.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7VrcLmLKBs0/UJK6H5g9OoI/AAAAAAAAAUg/vLXwc0PFdKs/s1600/rosemary+pasta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7VrcLmLKBs0/UJK6H5g9OoI/AAAAAAAAAUg/vLXwc0PFdKs/s1600/rosemary+pasta+3.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7sBGfJpJl2U/UJK6KmWoydI/AAAAAAAAAUo/H_gOgl-_IbE/s1600/rosemary+pasta+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7sBGfJpJl2U/UJK6KmWoydI/AAAAAAAAAUo/H_gOgl-_IbE/s1600/rosemary+pasta+4.jpg" height="320" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hi there, blogger world! So many thoughts for peace to my readers who have been affected either directly or indirectly (aren't we all to some extent? Shouldn't all of mankind affected by disasters which affect some of us?) by Hurricane Sandy. So much love going out to all of you from my household. What a devastating week it has been, for so many people. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">New in our (very lucky, hurricane-free) household, our waking/sleeping lives have shifted slightly as our 7 month old baby Banner has thrown us into memories of newborn sleep patterns while he struggles with the discomfort of teething. In a nutshell: we are TIRED! All of us. This baby does <i>not </i>want to be put down, demanding more snuggles and patience than any other time in his little 7 month old life-poor little soul, deeply uncomfortable with the very foreign changes occurring within his little mouth, and very little understanding about the how and why. But one thing has remained constant through the chaos of the last week: we are hungry, we need comfort food, we're starting to get really cold (love!) and so...the blog continues! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recently, I made this delish recipe for <b>Rosemary Pumpkin Pasta</b>, which filled my belly with such warmth and satisfaction that if it weren't for the lost art/need of culinary diversity, this would be in my belly every single day. Good news from <i>my </i>kitchen=its full of a variety of beautiful, different kinds of squash after today's trip to the market! Feelings of Christmas morning excitement for this girl!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In the meantime, we will continue to send positive and healing thoughts to victims of this terrible hurricane and those affected on every level of devastation. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Rosemary Pumpkin Pasta</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Gather 2 tablespoons of fresh rosemary. While you're removing it from the stem and breaking it into tiny pieces, heat 1 tablespoon of olive oil on your stovetop (on medium heat), in a saucepan. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">After the oil becomes hot, toss rosemary into the pan, cooking for a couple of minutes, until it becomes crispy (not burned!) and a deep, beautiful green color. Your rosemary should remain green and should not turn brown or black. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once you've achieved the perfect dark green color and minimal but brittle "crunch", remove and put on a plate, blotting oil from rosemary.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(Try it. Just a little taste....AWESOME!)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook one box of pasta, al dente: penne or linguine. I've tried both and either work amazingly. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In the meantime, combine the following ingredients in your oil (which should still be warm, but turned down to a medium-low heat for the next step):</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup of water</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a cup of half and half</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons of white-wine vinegar</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a cup of parmesan cheese</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 garlic cloves, minced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can of pumpkin puree, or roughly 15 ounces of flesh from one sugar pumpkin (roasted, scraped and pureed-leftover can be saved for future pumpkin recipes, and refrigerated for a couple of weeks)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt and Pepper to taste</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A dash of red pepper flakes</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The longer this cooks (low, on your stovetop), the more pronounced each flavor will become independently and as a greater combination of flavors. If you're in a hurry, toss with pasta and serve immediately. If you have time and are approaching this recipe more leisurely, simmer for up to 2 hours for an extra-amped up taste!</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Crunchy rosemary distributed generously among plates, on top of pasta, is the most perfect finish. Also sprinkle a bit of red pepper flakes to garnish atop the rosemary. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As always, I served this with a beautiful spinach salad, buttery, crunchy bread and white wine. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have passed this recipe on several times since it's first creation and it has a large audience appeal. This is the perfect make ahead meal as well, and can be delivered to a family with a new baby, or perhaps a new neighbor, or coworker. If you choose to do so, pack the sauce and rosemary in a tupperware along with a box of dry pasta. The sauce can be easily reheated and the pasta can be easily prepared when the timing is perfect for the meal recipient! I recently brought this meal to a friend who delivered her baby and the ease of the meal was key in the meal-giving. (If you're delivering to a family with a new baby, pack a bottle of wine as well...trust me! Encourage celebrations to begin!)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope that this post finds my readers well and feeling helpful towards our fellow men during this difficult time. Today, my two year old daughter, Cloveleigh, and I gathered several bags of toys to donate to children who have lost theirs in the storm. Consider at least a small gesture, if it's all you can do, because many small gestures equal something beautiful and much, much greater. </span><br />
<br />
<br />Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-64248663709360238152012-10-25T13:21:00.002-07:002012-10-27T06:30:38.617-07:00Pumpkin Lentil Soup in Crock Pot<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3MA2hXNHb80/UImfJK2-K7I/AAAAAAAAATw/D2vxBbtLbP0/s1600/kelly+soup+doupy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3MA2hXNHb80/UImfJK2-K7I/AAAAAAAAATw/D2vxBbtLbP0/s1600/kelly+soup+doupy.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GgT2Q2fTr7A/UImfNMiRTTI/AAAAAAAAAT4/4cPuN0v_mIA/s1600/kellysoupy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-GgT2Q2fTr7A/UImfNMiRTTI/AAAAAAAAAT4/4cPuN0v_mIA/s1600/kellysoupy.jpg" width="240" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<a href="http://2.bp.blogspot.com/-d1Wws64RMaQ/UImOQkTHt9I/AAAAAAAAAS8/oDXVo4l4Sxg/s1600/lentil+pumpkin+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-d1Wws64RMaQ/UImOQkTHt9I/AAAAAAAAAS8/oDXVo4l4Sxg/s1600/lentil+pumpkin+soup+2.jpg" style="cursor: move;" width="240" /></span></a></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Does the idea of coming home to <b>Pumpkin Lentil Soup</b> stewing away in your crock pot at the end of a busy, blistering day make your mouth water? This is a thick, hearty recipe that I'm going to keep tucked away in my back pocket and make on repeat as the colder days approach. THIS is a recipe you'll want to make on a day when you're destined to end up under a blanket, fireside. Trust me, there. </span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So. How is everyone? I love the busy feeling that's been constantly buzzing around me lately as we begin to make holiday plans, destined to be full of family, love and laughter. </span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I've been thinking lately about romantic relationships, as so many people around me seem to be in relationships that are moving forward, backward, remaining stagnant, etc. I think that during the holiday season, people are more preemptive in their search for a romantic partner. Have you seen that? Have you done that?</span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm safe to say that my husband and I met many years ago at the very beginning of a very typical MARCH. But it's true, isn't it? Lots of people don't want to be alone during the holiday season, they want to share, to love, to make holiday memories...</span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">...the funny thing is, as colder weather approaches, I always feel a busy buzzing love of independence as well. (to counter the affection and family time that naturally accompanies having a holiday-time husband, not in lieu of it, mind you.) How about you? Are you drawn to be surrounded by romance and love and company during the colder months, or do you seek solo adventures, accentuated by warm soups and chilly wind in your hair? I would love to know. Share your stories with me. </span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And until then, PLEASE oh <i>please</i> enjoy this soup!!</span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pumpkin Lentil Soup in Crock Pot</span></i></b></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the following in your crock pot, approximately <b>6 hours</b> before dinner time:</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small onion, diced</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 garlic cloves, minced</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i></i></span></div>
<div class="separator" style="clear: both; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 apples, diced into tiny pieces</span></i></i></div>
<div class="separator" style="clear: both; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small sweet potato, diced into tiny pieces</span></i></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup of red lentils</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (15.5 oz) can of pumpkin puree</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-style: normal;"><i>3 cups of vegetable broth + 1 1/2 cup of water</i></span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 tablespoon of curry powder</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of ground cinnamon</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 teaspoons of pumpkin pie spice</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A pinch of cayenne pepper</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 teaspoons of garam masala</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of sea salt</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of fresh ground black pepper</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serve with either honey cornbread or buttered rustic baguette (toasted)</span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I used roasted pumpkin seeds on top for garnish with a dollop of greek yogurt. </span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope you all enjoy this soup as you cozy up at the end of a long, well worn day. Love. </span></div>
Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-59737458139731183482012-10-23T07:51:00.001-07:002012-10-23T07:52:09.462-07:00Black Bean Burger and Yucca Fries<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ms24EWbd4Bg/UIak97DlJ1I/AAAAAAAAAR0/MAtGQqfHJQA/s1600/black+bean+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Ms24EWbd4Bg/UIak97DlJ1I/AAAAAAAAAR0/MAtGQqfHJQA/s1600/black+bean+burger.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PcPSrczN8sQ/UIalCcDgL2I/AAAAAAAAAR8/lZH9wuJ6x2Y/s1600/yucca+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-PcPSrczN8sQ/UIalCcDgL2I/AAAAAAAAAR8/lZH9wuJ6x2Y/s1600/yucca+1.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tsmNwayEfOY/UIalHYdo1mI/AAAAAAAAASE/Ea9hEn7DFko/s1600/yucca+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tsmNwayEfOY/UIalHYdo1mI/AAAAAAAAASE/Ea9hEn7DFko/s1600/yucca+2.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Good morning! This morning, I'm sitting here with a steaming mug of green tea (fighting off our inevitable weather change family cold), listening to the Be Good Tanyas Pandora station (j'adore!) and thinking about FOOD! I really wanted to share my black bean burger recipe with you, which pairs <i>oh</i> so perfectly with yucca fries (recipe also to be posted below...correlated with photos above!). </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm watching Cloveleigh in a pure state of fascination as I type. I've put together a first aid kit for her to use on her babies, as lately she's been completely absorbed in anything medical-related. I'm watching her administer a painful-looking number of vaccinations on her infant baby doll and plastering her with "I am BRAVE!" band-aids. Mostly, I'm fascinated with her precision and her singular focus in this process. Such a thorough, careful girl. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Additionally on my mind is our weekend full of love and laughter! My sister-in-law and new brother-in-law have tied the knot! After a weekend of complete revelry, we've added a person to our family (whom I adore!) and things are beginning to quiet down around us as the post-party dust settles.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Which brings me to my next point...<b>FOOD<i>food</i>FOOD! </b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ok, here we go! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I've probably made a total of 20 homemade black bean/veggie burgers over the years, and I've finally accomplished a combination of recipes which I consider to be the BEST I've had, and I'm dying to share this recipe for you. I SO hope you can incorporate it into your next cookout!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Best Black Bean Burger You'll HAVE! (makes 4)</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(best made the night before grilled...warning: this burger has a perfect little<b> zing!)</b></span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span></i>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In food processor or blender, combine the following:</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can of black beans, drained</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 a cup of rolled oats</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ears of yellow corn, raw corn shaved off of ear directly into blender/food processor</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 thinly sliced green onions</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 garlic cloves</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 jalapeno, seeded and sliced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small white or yellow onion, diced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons of curry powder</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon of cayenne pepper</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt and Pepper, as needed</span></i><br />
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Blend these ingredients thoroughly, until the mixture creates an almost paste-like texture. </span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></b></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transfer to covered bowl and let sit overnight in the refrigerator. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The next day, add 3/4 cups of whole wheat or plain breadcrumbs, mix well, and form into 4 patties. Refrigerate on plate until grill-time! </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These must be grilled in a basket, because they are dainty and can be difficult to handle. These can also be cooked in a pan on your stove top with a drop of olive oil, on medium heat. I much prefer the grilling option!</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With these burgers, a variety of toppings will create a perfect and thoughtful balance. In the past, I've tried some of the following: caramelized onions, roasted corn relish, avocado, provolone cheese, goat cheese, spicy pimento cheese, tomatoes, spinach, a handful of basil, spicy mustard or honey mustard and/or roasted red peppers.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If you try to make these burgers (please do!) and branch out with tasty, alternative toppings, please share them with me! I would love ideas to further evolve this delicious meal, as usual.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I highly recommend that you serve these with <b><i>YUCCA FRIES!</i></b> (yum!)</span><br />
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i></b>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here is my very own YUCCA FRY recipe:</span></i></b><br />
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i></b>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Obtain 2 large yuccas, and peel skin with carrot peeler, or industrial kitchen peeler. Skin resembles bark and can be tough to peel, but with patience, will be removed by dedicating only a small amount of extra "umph" than required for a carrot or potato.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut yuccas both into thirds, lengthwise. Boil in water, on medium heat, for roughly 12 minutes. If boiled too short, will have a tough texture. If boiled too long, will fall apart. Because of the precision involved in this step, this is becomes a mindful recipe. Yucca should be fork tender when cooked appropriately.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove from boiling water. Once cooled, cut in half down the middle, and remove the vein that runs directly down the center of each yucca. This is easy to locate and easy to remove.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut into fry-sized wedges. Heat coconut oil on medium heat (I used a cast iron skillet...perfect!), and fry yucca until golden brown. The idea will be to end with a soft center and crunchy, golden brown, exterior to your yucca fries.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">My love of raw is in a constant state of war with my love of cheese. As usual, a bit of cheese won the victory. As a result, I sprinkled the yucca fries with lime juice, garlic, sea salt and grated parmesan cheese. I served these with a homemade spicy ketchup (easy! equal parts ketchup and wing sauce!).</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This meal is (excuse my language)...<i>damn</i> good. I hope you'll enjoy it!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">How ARE you all? Well, I hope! I have lots of delicious fall-inspired recipe ideas coming up this week...pumpkins! lentils! root vegetables! kale!....hope your appetite is ready for them all. I KNOW mine is! Love to everyone. Enjoy your Tuesday! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">PS: Below, is a photograph of my sweet Cloveleigh, the flower girl (seated on a trolley on the way to the church!) alongside my handsome hubby. I hope you enjoy.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cNourHK-cpE/UIau4d9AFhI/AAAAAAAAASc/94UiHCJcHv0/s1600/flower+girl+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cNourHK-cpE/UIau4d9AFhI/AAAAAAAAASc/94UiHCJcHv0/s1600/flower+girl+1.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-40459026365673473962012-10-15T08:16:00.004-07:002012-10-15T08:16:56.415-07:00Lemon Yogurt Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XeeVLrHlcQ0/UHwkKSZzLDI/AAAAAAAAARI/Cc8B0Gzg54E/s1600/yogurt+pasta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XeeVLrHlcQ0/UHwkKSZzLDI/AAAAAAAAARI/Cc8B0Gzg54E/s1600/yogurt+pasta+1.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nPwGJcBKKv8/UHwkZ6O-uSI/AAAAAAAAARQ/Nd_dEgsIbiY/s1600/yogurt+pasta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nPwGJcBKKv8/UHwkZ6O-uSI/AAAAAAAAARQ/Nd_dEgsIbiY/s1600/yogurt+pasta+2.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kI4yxLYhRJw/UHwkl8j0ejI/AAAAAAAAARc/jKCnvtxk5uU/s1600/yogurt+pasta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kI4yxLYhRJw/UHwkl8j0ejI/AAAAAAAAARc/jKCnvtxk5uU/s1600/yogurt+pasta+3.jpg" height="320" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This pasta recipe is easy, quick, and delicious. In my opinion, this is an ideal weeknight dinner! I'm sure you're not surprised that another of my Fall recipes is comfort food. Should I apologize for more warm, filling, carby goodness? I just CAN'T. My job is to keep you full, satisfied and warm this Fall. Salads to come next Spring, that I can promise. So...let's get started. This dish is <i>DELICIOUS</i> (and Pinterest inspired with a few of my own little twists)!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i>Lemon Yogurt Pasta</i></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Cook a box of whole wheat pasta (I prefer spaghetti for this particular recipe) al dente (7-9 minutes).</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Saute 2 cups of spinach and 2 chopped tomatoes in olive oil, 2 tablespoons of lemon juice and 2 minced garlic cloves. Saute on medium heat until spinach is wilted, roughly 10-12 minutes. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>In a small bowl, mix together 1/2 a cup of Greek yogurt, 1 tablespoon of olive oil, the juice of one lemon, 2 teaspoons of grated lemon zest and 1/2 a cup of shredded parmesan cheese, 2 teaspoons of garlic powder, 1 teaspoon of salt and black pepper to taste.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Add drained pasta to vegetables and coat well with the oil, spinach and tomatoes. Mix lemon yogurt sauce into warm pan with pasta and vegetables and toss until well coated. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">See how easy this is? It's even amazing leftover...and you know what that means! Middle of the week packed lunch with flair! How is that to get through this week's Hump Day? </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">How was your weekend? Mine was wonderful, full of time outdoors with my family, delicious food and good coffee. Please let me know if you find time to make this recipe and if so, what you think. Did you like it just as it was? Or make any changes to yours that completed the dish for your specific palate?</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope everyone is well. I'm shocked at how quickly this month has flown by so far! We have a special wedding this weekend for my husbands baby sister. So exciting! What are <i>you </i>looking forward to, currently? I would love to know. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Until we meet again, have a happy week! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-39958335023645555632012-10-15T07:50:00.002-07:002012-10-15T08:18:07.888-07:00Blogger me<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Vbcb0ZNSfoI/UHwhIMLuPLI/AAAAAAAAAQ0/6gFSCyysGys/s1600/portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Vbcb0ZNSfoI/UHwhIMLuPLI/AAAAAAAAAQ0/6gFSCyysGys/s1600/portrait.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Isn't it fun seeing ourselves photographed at times we didn't expect? A friend of mine came over last week for a lunch date and sat down for a cup of coffee as I finished writing my latest blog post. She snapped a few photos and mailed them to me this morning. Here's a glimpse of a late morning blogging session with one of my true loves, my baby Banner. I am so madly in love with this snuggle bug, and he is usually just an arms length away while I post recipes for all of you to see! Happy Monday!</span>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-54292720834839911732012-10-12T07:23:00.006-07:002012-10-12T07:25:41.382-07:00Roasted Root Vegetable and White Wine Soup and Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gKpLGVmXfEU/UHgdW8UqIMI/AAAAAAAAAQE/yfX6sXjT0dc/s1600/veggie+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gKpLGVmXfEU/UHgdW8UqIMI/AAAAAAAAAQE/yfX6sXjT0dc/s1600/veggie+soup.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O3vZzx5kerM/UHgdZNQ8kVI/AAAAAAAAAQM/DNFJ_tF-zGg/s1600/veggie+soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-O3vZzx5kerM/UHgdZNQ8kVI/AAAAAAAAAQM/DNFJ_tF-zGg/s1600/veggie+soup2.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hello! Last night, I wanted to make the perfect fall-inspired chowder to eat outside in front of our outdoor fire with warm scarves and a glass of wine. We had company over, so I wanted to create a comfortable ambience. The photos featured above are exactly what I ended up with. It WAS the <i>perfect</i> fall evening, which felt like comfort in its entirety, with my newest favorite obsession, the Thievery Corporation Pandora Station!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Do you ever just look around you, use all of your senses to take in your environment, and take a deep, satisfying breath, thinking "This is it. Pure Peacefulness."? I try to achieve this feeling at least one time a day and last evening was it for me.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I would love to share my newest recipe with you! (followed by homemade Toasted Coconut & Chocolate Ice Cream Cake...double yum!)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here you go!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roasted Root Vegetable and White Wine Soup (in crock pot)</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chop roasted root vegetables into bite sized pieces and put on roasting pan or cookie sheet.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I used: 1 sweet potato, 2 red potatoes, a handful of brussel sprouts, half of a head of cauliflower, 3 whole garlic cloves and half of a head of broccoli. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Toss vegetables with 2 tablespoons of olive oil and a combination of spices. Any combination would be great, but most importantly, include dried thyme and coriander. I used a combination of spices including: coriander, thyme, savory, rosemary, basil, tarragon and lavender.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roast at 400 degrees for 30 minutes.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transfer to slow cooker with 4 cups of vegetable broth and a cup of fresh corn kernels.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook on low for 6 hours.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add one cup of heavy cream and 3/4 a cup of white wine, salt and pepper within the last hour of cooking. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Blend with immersion blender or transfer in batches to blender/food processor and return to crock pot.</span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>I served with crunchy, toasted baguette with a pat of butter, a dollop of greek yogurt and a dash of habanero hot sauce. This soup was divine, seasonal and easy to prepare. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
And now, for dessert!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Toasted Coconut & Chocolate Ice Cream Cake</span></i></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2yfZucGU73Q/UHgl3zWWmFI/AAAAAAAAAQg/t4zfpKK6gy0/s1600/ice+cream+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2yfZucGU73Q/UHgl3zWWmFI/AAAAAAAAAQg/t4zfpKK6gy0/s1600/ice+cream+cake.jpg" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><br /></i></b>
<i>Mix the following ingredients in a medium bowl, and transfer to a lightly greased springform pan:</i></span><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup sugar</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup of all purpose or bread flour</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a cup of cocoa powder</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 a teaspoon of baking soda</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 a teaspoon of baking powder</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a teaspoon of salt</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 egg</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a cup of milk</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 a cup of vegetable oil</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of vanilla extract</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 a cup of boiling water</span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Bake at 350 degrees for 30-35 minutes.</i></span><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Let cool at room temperature and then transfer to freezer.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When transferring to freezer, remove a pint of chocolate ice cream, and let thaw.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Within 1-2 hours, take your chocolate cake out of the freezer and spread a generous layer of soft chocolate ice cream on top, while still in springform pan.</span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Toast 1/2 a cup of shredded, sweetened coconut for 10 minutes at 30 degrees and sprinkle on top of the ice cream cake with a combination of 1/2 a cup of dark chocolate chips.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i>
<i>Freeze until ready to eat.</i></span><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">THIS cake is delicious and I've created a recipe that is simple and incorporates many ingredients which are likely sitting in your cabinets. This is one of those special recipes that appears to be much more sophisticated than the amount of sophistication that it takes to create! And ROCKS! I hope you enjoy this as much as I did!</span></i>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-85006462880902110432012-10-02T07:00:00.000-07:002012-10-02T07:00:25.213-07:00Black Bean and Sweet Potato Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UgP1FDPIiBs/UGrqhzCFn5I/AAAAAAAAAPQ/LBwv34iOm4c/s1600/chili+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-UgP1FDPIiBs/UGrqhzCFn5I/AAAAAAAAAPQ/LBwv34iOm4c/s320/chili+3.jpg" width="183" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-l5pOwCqdrFk/UGrqmHSDuXI/AAAAAAAAAPY/BkiHjGZbU7c/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-l5pOwCqdrFk/UGrqmHSDuXI/AAAAAAAAAPY/BkiHjGZbU7c/s320/chili.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Wmi_T90u3XU/UGrqw28aGYI/AAAAAAAAAPw/NHq8P5q7VOY/s1600/chili+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Wmi_T90u3XU/UGrqw28aGYI/AAAAAAAAAPw/NHq8P5q7VOY/s320/chili+2.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FTiE1_hq9yU/UGrqq8OXYuI/AAAAAAAAAPo/2s1pah3-pxo/s1600/last+chili+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-FTiE1_hq9yU/UGrqq8OXYuI/AAAAAAAAAPo/2s1pah3-pxo/s320/last+chili+photo.jpg" width="240" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Good morning! Featured above are photos from the easiest chili I've ever made and a no-fail honey cornbread recipe as well. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Do you ever wake up on the wrong side of the bed? I woke up yesterday in a complete funk (it's so rare for me!), feeling much older and more tired that I should at my energetic 29 years! It was difficult for me to pinpoint the cause. My personal mental health practice is that when I feel a certain way, even if it's unfavorable, to allow myself those feelings until they pass. I think respecting/accepting the way that you feel indicates a sense of self-worth and self-respect. Saying to yourself "I feel like I'm in a funk, and<i> that's <b>okay</b> for today" </i>is an important task (as long as you don't treat people poorly because of it, of course). I think that if you beat yourself up for feeling funky, it perpetuates the cycle of feeling badly, and why make yourself feel worse when you're already feeling down? </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With children, the dimensions (and self-exploration) of my moods have become more impactful. I made a promise to myself early on in my mothering that the most important thing is to teach your children that it's <b>okay</b> to be mad, sad, frustrated, etc, but that <i>together, </i>we can learn to cope with any feeling that we experience. I often praise my 2 year old for feeling brave, strong, patient and worthy after a meltdown because she has practiced an expression of these feelings. Sometimes children just need to know that someone is listening. How tragic it would be for the small people we've committed to teaching to feel as though they were screaming to the wind? </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm not afraid to cry in front of my children. I've cried twice in front of my 2 year old, Cloveleigh, who had approached me to say "Your eyes are watering, mama. I'm sorry, mama, I love you" and then finished her sweet sentiment with a big hug. Before children have learned to speak, they've learned to detect human emotions through our nonverbal behavior. Prove to them that they're correct in their assessment. My belief is that it's okay to admit that you're feeling badly and give them confidence in their detection. It's okay to show that you're not always strong. This will help them feel worthy when they aren't feeling strong themselves. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In addition to trying my best to rear two children with a strong sense of how to handle and understand their emotions, one lesson I'm sure to pass down is the importance of <b>comfort food</b> on a day when things just seem to feel <i>funky. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And, of course, this leads me to last night's dinner! Listed below are two recipes for extreme (but not unhealthy!) comfort food. These will also be great to make on a cold or rainy winter day as well, guaranteed to fill your home with the smell of <i>home </i>and your belly with feelings of<i> comfort. </i></span><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sweet Potato and Black Bean Chili (in slow cooker)</span></b></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the following ingredients in your crock pot:</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon of olive oil</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large yellow onion, diced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 medium sized sweet potatoes, peeled and diced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 garlic cloves, minced</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons of chili powder</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon of cumin</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 of a jalapeno pepper, seeds removed and pepper diced </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A pinch of salt</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 1/2 cups of vegetable broth</span></i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cans of black beans</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can of diced tomatoes with green chiles (with liquid)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The juice of 1/2 of one lime</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt and Pepper to taste</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook on low heat for 6 hours. Serve with greek yogurt, shredded aged white cheddar cheese, green onions, avocado and lime wedges. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Honey Corn Bread with Fresh Corn Kernels</span></b></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 400 degrees.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine 1/4 a cup of butter (softened) and 2/3 cup of raw sugar. Stir well. Add 2 eggs, 3/4 cup of honey, and 1 and 1/3 cups of milk. Mix well.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add 2 1/3 cups of flour, 1 1/2 tablespoons of baking powder, 1/2 a cup of cornmeal, a pinch of salt and the corn shaved off of one ear of fresh corn. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix carefully but not rigorously. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour batter into 2 mini muffin tins (we made 24 mini muffins), 12 standard sized muffin tin, 6 jumbo sized muffin tin or an 11x14 inch baking pan. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook for 30-40 minutes, and remove from oven when muffins have turned golden brown. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope you enjoy these recipes and find comfort and warmth in eating them alone, or sharing with your friends and family. Of course I found them both to pair particularly well with a glass of wine. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Do you ever wake up feeling funky? What's your feel-better recipe? Whether it be food or something else, I would love to know what makes <b>you</b> feel better when you're feeling down and out. I hope you have a wonderful day! Happy Tuesday! </span><br />
<br />
<br />Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-28077133656703977072012-09-30T13:54:00.003-07:002012-09-30T13:56:33.074-07:00Sangria Bar<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WXUNUcEqPC0/UGipevW2IlI/AAAAAAAAAOc/g2V5i1bL-lY/s1600/bridal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WXUNUcEqPC0/UGipevW2IlI/AAAAAAAAAOc/g2V5i1bL-lY/s320/bridal1.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Q9PqcYiA6vQ/UGipgjqubVI/AAAAAAAAAOk/zfo61SPelzA/s1600/bridal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Q9PqcYiA6vQ/UGipgjqubVI/AAAAAAAAAOk/zfo61SPelzA/s320/bridal2.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Is there a more perfect time to introduce last weekend's Sangria Bar (for a bridal shower that I hosted) than now? I'm listening to the rainfall, enjoying a crisp Sunday afternoon glass of cab, and thinking about my readers and all of my recipes lined up for the week (which I'm so desperate to share with you as the week unfolds).</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As I contemplated the planning steps involved in this party, the idea of a sangria bar popped into my mind and I couldn't shake it-so I set out to create it. I figured that this would be a fabulous way to serve a large group of people afternoon drinks and would also provide a beautiful, appealing bar set-up, with the rainbow of colors involved in 3 very different sangria recipes.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I found an A-Z stamp and ink set in my craft drawer, some old wooden slabs and paint in my shed, and created a shabby chic (and also very cute!) sign listing the types of sangria that were served at the party. I propped the wooden sign up against an ice filled galvanized bucket. I emptied the dry pasta from 3 of my tall glass IKEA jars (made with a metal latch) to use as sangria vessels. These were all simple steps to creating my sangria bar, and involved materials that were easily located around my house.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">On your next rainy afternoon, pour a glass of wine (or cup of tea!) and investigate multiple uses for everyday items around your own house. The transformation can be amazing (and creating change can be soothing and calming to the state of your soul).</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Listed below are the three types of sangria that I chose for my party. My best childhood friend came to help me prepare for the party and played a hand in helping me sample the sangria as we went (my belief is that any good cocktail recipe MUST be sampled copiously before being served to guests at <i>any</i> party).</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pink Lemonade Sangria</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine one bottle of sweet white wine (I chose a pinot grigio), one bottle of sparkling pink lemonade (the bottle that we used is featured above, doubled as a vase once consumed), 1/2 a cup of simple sugar (made by boiling a combination of water and sugar until dissolved) and 2 lemons, sliced. </span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is a cute, crisp type of sangria that would be adorable at any afternoon gathering. I love the whimsy that it adopts by using pink lemonade and taking on a light pink color. Perfect for a garden party!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Red Ginger Sangria</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine one bottle of red wine (I used a merlot), 2 cups of ginger ale, 1 tablespoon of minced, fresh ginger, 1/2 a cup of simple sugar, 1/2 of a pineapple, cut into small chunks and 1 cup of frozen strawberries. </span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This was a beautiful shade of red, and I would consider it versatile for parties hosted any time of day (or night). I would highly suggest tasting this one as you go, adding simple sugar as you see fit. Your palate may be very different than mine, and its important that you love the beverages that you choose to serve.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sweet Honey Plum Sangria</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine one bottle of white wine (I chose chardonnay), 3/4 cup of honey (mixed with boiling water until dissolved), 3 plums, sliced (I found 3 different kinds to add to the hue) and 1/2 a cup of blackberries. </span></i><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This was a sweet, refreshing sangria that could be served all summer long and also into early months of Autumn. Sweetened with honey, it took a different taste that the other 2 recipes which were sweetened with sugar.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I enjoyed toying with these different recipes and trying to achieve party-worthy taste and colors. This was a sweet, cost efficient way to serve a large guest list. Featured below is a fun photo of my friend, Lianne, taste testing! If you have any sangria recipes which you've loved in the past, please feel free to share. I would love to learn more! I hope you've had a wonderful weekend full of hope and laughter.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cFIPDjOWrdI/UGiwX9uvjII/AAAAAAAAAO4/-Nt9e-7YEh4/s1600/bridal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cFIPDjOWrdI/UGiwX9uvjII/AAAAAAAAAO4/-Nt9e-7YEh4/s320/bridal3.jpg" width="320" /></a></div>
<br />
<br />Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-13828698670484838232012-09-25T13:22:00.000-07:002012-09-25T13:35:26.066-07:00Party Food!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0JWFXV1_2s8/UGIJXiRxQ6I/AAAAAAAAANg/NBBt8oxDSrI/s1600/party+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0JWFXV1_2s8/UGIJXiRxQ6I/AAAAAAAAANg/NBBt8oxDSrI/s320/party+4.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IPxI3Ka3TCg/UGIJdF-SeyI/AAAAAAAAANo/TAjrNW2jfmA/s1600/party+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IPxI3Ka3TCg/UGIJdF-SeyI/AAAAAAAAANo/TAjrNW2jfmA/s320/party+2.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9yoYM7E4wp4/UGIJfsFdwjI/AAAAAAAAANw/H910hWoGMlg/s1600/party1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9yoYM7E4wp4/UGIJfsFdwjI/AAAAAAAAANw/H910hWoGMlg/s320/party1.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qchldADkecc/UGIJqXAcT8I/AAAAAAAAAOI/WkRm9P_DJXA/s1600/party3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-qchldADkecc/UGIJqXAcT8I/AAAAAAAAAOI/WkRm9P_DJXA/s320/party3.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm here today to talk about my FAVORITE thing! PARTY FOOD! I love cooking for parties and also love every second of brainstorming that goes into planning a party. The photographs above come from a bridal shower that I hosted this weekend. I would love to share a few of the recipes that I used. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I could have better photographed the display (and am so bummed that I didn't get a photo of the outdoor sangria bar in daylight hours-which I had the most fun decorating) and was also too busy to capture images of the beautiful fresh flowers that came from my co-host (and best friends!) gorgeous Charleston garden. Oh well!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I'm going to divide this party up into 3 separate posts this week. Today I'm going to talk about FOOD! My next blog post will outline the steps that I took to create a lovely sangria bar (we had perfect weather!) and the 3rd part this week will feature desserts that were served. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here we go! I would highly recommend serving the following 4 recipes at a party, big or small. I cooked for a guest list of 12-14 girls, so these recipes are mostly suited for that number, but all would be easy to double or halve. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">#1: Red Lentil Hummus</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This hummus had a nuttier and more exotic taste than your standard chickpea hummus. I enjoyed trying something new and was able to use Red Lentils that were shipped directly to me as a gift from a lentil farm in Idaho. (I received 20 lbs of dried lentils! THE most perfect gift!)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook 1 cup of dry red lentils in 2 cups of water with 3 garlic cloves, minced. Bring to boil, cover, and simmer for 20 minutes. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Drain lentils, reserving cooking liquid.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Puree lentil mixture in food processor and mix 1/2 a cup of olive oil, 1/4 a cup of tahini, 1/2 teaspoon of salt, 1/2 teaspoon of Tabasco sauce, a pinch of cayenne and the reserved liquid. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cover and let sit for at least one hour at room temperature.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I prepared this hummus 2 days before it was served. On shower day, I threw back in food processor with 3/4 a cup of water and 1/4 a cup of olive, another pinch of salt and another pinch of cayenne and it created THE perfect consistency. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Feel free to add garlic powder, more or less cayenne, salt, pepper, whatever you choose until you achieve the taste that you prefer. I've found that people have very differing opinions on how they choose to take their hummus so feel free to experiment with the taste as you go.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I served this hummus with sesame crackers, carrots and celery. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>#2: Olive and Feta Tapenade with Bread </b>(Baguette, toasted and drizzled with lemon olive oil)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chop 2 cans (one black, and one green) of olives into a small, chunky texture. I was able to discover olives that were canned with just oil and sea salt and were fabulous. Both were lacking that metallic taste found in some canned olives.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add one small container of crumbled (full fat) feta cheese.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Toss in a bowl with the juice of one whole lemon, 2 tablespoons of chopped fresh rosemary, and 2 garlic cloves, minced. Add a tablespoon of olive oil, stir, and let marinade for as long as possible.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I let my olive marinade in the refrigerator in an airtight container for 2 days. I think that time frame completely added to its deliciousness.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I sliced a baguette, drizzled lemon flavored olive oil and toasted in oven to serve with my olive "tapenade" (which is much chunkier than your typical tapenade, I just chose to name it that because it needed a name!)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This recipe was one that I created as I went along and could EAT every DAY (It was fab and well received by guests! Perfect party food!)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">#3: Maple Bacon and Pineapple Skewers</span></b></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook one package of applewood smoked bacon about halfway (on 400 degrees for 15 minutes). Let cool.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dice a whole fresh pineapple.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Wrap pineapple chunks in bacon and spear with bamboo skewers.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roll skewers in dark brown sugar.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake at 400 degrees for an additional 10 minutes (or until brown sugar begins to caramelize pineapple and bacon is cooked thoroughly).</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">SERVE! Simple!</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">#4: Apricot Gorgonzola Canapes</span></b></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Purchase a package of dried apricots in the bulk department at your grocery store (if you plan to make many of them, this is the most cost efficient option).</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Crumble a bit of crumbled gorgonzola cheese in the center of each apricot.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Put one pistachio on the top of each blue cheese adorned apricot.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Drizzle raw honey on top of these golden little pieces of delicious party love!</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></i>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope you can use some of these recipes at your next party! I had so much fun creating them and putting together a fun variety of colorful foods that turned out looking gorgeous together. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">What would I have done, especially in the creation of the next two features (sangria bar and cookie bar!), without my best and longest standing friend? I valued (most of all!) her sophisticated Sangria sampling palate and you can envision the fun we had. I can't wait to continue sharing party details with you this week and I hope some of these ideas are ones that you'd like to use as well.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">My little almost 6 month old (with his new big boy haircut from this afternoon) has stared at a candles flame for about as long as I've been writing (what incredible singular focus babies this age have!). I'm signing off now to cuddle him, make tea, and embrace his tiny baby youth that appears to already have begun to disappear with his new trim! Have a wonderful afternoon. Much love. </span>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-74589252540692964222012-09-20T15:39:00.002-07:002012-09-20T18:57:47.698-07:00Cauliflower Curry Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wcmduFuZoy4/UFuVuQynZKI/AAAAAAAAANM/DN8Tgmiz-bE/s1600/cauli+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wcmduFuZoy4/UFuVuQynZKI/AAAAAAAAANM/DN8Tgmiz-bE/s320/cauli+soup.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hello! I've spent such little time with my computer and such a great amount of time outside this week in the crisp air that I've hardly had a chance to check in. How has your week been?</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Would YOU like to make a slow-cooking, <i>really </i>tasty, <i>very</i> suitable FALL soup? The recipe that I'm featuring today is so simple and delicious that I'm planning to make it many times over the next few months. My belief is that it could easily be used as a template for a much richer variety of soups as time goes on. My husband noted that adding small pieces of chicken would amp the heartiness and give it a bit more texture and taste. I think that tofu would create the same idea. If you make it and decide to add/subtract ingredients as you go, please share your ideas with me! I'm always interested.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Please forgive my hasty introduction. I usually find myself with more time to be contemplative and leisurely with my morning coffee/tea/blogging schedule than the time I have in the evenings. Are you a morning person? Or do you prefer your evenings? Or late nights? I'm most thoughtful when I rise with the sun...I tend to become clumsier and less thoughtful as the daytime hours tick by.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ok! <b>Here you go:</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Set your crock pot to high heat. Add 2 tablespoons of olive oil, one medium onion, chopped, 2 garlic cloves, minced, 2 carrots, sliced and one apple, chopped. Leave unattended (if you wish) for ten to twenty minutes. Add one medium head of cauliflower, chopped into small pieces. Add 2 tablespoons of curry powder and mix until all vegetables are well coated. </i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Once this step is complete and your veggies all have an orangish hue from the curry powder, add 6 cups of vegetable broth and 2 cups of water. Also, a pinch of salt and black pepper, to taste.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Voila! Set on medium heat and cook for 6-8 hours!</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Once you're nearing mealtime, add 1/2 a cup of milk or cream and blend soup with an immersion blender. Taste and add salt and pepper again, if necessary for your palate. (If you don't have an immersion blender, transfer soup to blender in batches and then transfer back to crock pot).</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This soup is fabulous with a chunk of bread or some sesame crackers. I serve with a dollop of greek yogurt and a handful of roasted cashews, chopped, for garnish. <i>YUM!</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You can expect to find many slow-cooker recipes on my blog as the temperature decreases. I love coming home to the scent of sweet squashes, winter greens and spices that have been cooking all day long as I've been going about my every day business. It cooks itself! Comfort food! Perfection.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This weekend, I'm hosting a Kitchen Shower for my Sister-in-Law (to be married in October!) I've planned my menu and prepared most of my foods for the party. Early next week, I'll do a party planning feature and share some of my ideas with you for tapa-like, mid afternoon party foods and will completely fill you in on all of the details of my <b>sangria bar!</b> </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I hope everyone is having a wonderful week! Time for me to get my baby from his crib, pour a glass of wine, turn on a bluegrass-y Pandora station and make some decisions about tonight's dinner. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Find a moment to consider your day through a calm sense of reflection. Take a deep breath. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy <b><i>your</i></b> Thursday evening. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-15491874734168829552012-09-17T05:13:00.002-07:002012-09-17T05:37:28.813-07:00Pumpkin French Toast<a href="http://1.bp.blogspot.com/-5mfms3POwlI/UFcUM35sdhI/AAAAAAAAAM4/By0k3hcH-jo/s1600/brunch1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-5mfms3POwlI/UFcUM35sdhI/AAAAAAAAAM4/By0k3hcH-jo/s400/brunch1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5789118057404986898" /></a><br /><a href="http://3.bp.blogspot.com/-1RFAag1gnPQ/UFcUMHu10VI/AAAAAAAAAMs/PWb2xGmQoNU/s1600/brunch2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-1RFAag1gnPQ/UFcUMHu10VI/AAAAAAAAAMs/PWb2xGmQoNU/s400/brunch2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5789118044474560850" /></a><br /><a href="http://4.bp.blogspot.com/-v4Fm0_J0bmw/UFcULaiFpvI/AAAAAAAAAMg/EqSuVOLFqFs/s1600/brunch3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="http://4.bp.blogspot.com/-v4Fm0_J0bmw/UFcULaiFpvI/AAAAAAAAAMg/EqSuVOLFqFs/s400/brunch3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5789118032341477106" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="font-family:'times new roman';">It's almost AUTUMN! To celebrate season change and family visiting us, I made a Pumpkin-Stuffed (eggless) French Toast this weekend and it was divine. What did you do this weekend?</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">We enjoyed an amazing art festival downtown where we viewed a lot of awesome local art, sampled a variety of international foods and enjoyed a bit of time in the Beer Garden, where my favorite brew was an Indian Spiced Ale. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">We also celebrated <i>more </i>family (existing and soon to be part of our family) with a party honoring the upcoming marriage of my Sister-in-law and future Brother-in-law (fun!). Altogether, our weekend was family-rich, fun and FULL of good eats and drinks. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">To finish off the weekend, we hosted a fun brunch where I toyed with a recent tinkering of stuffing breakfast foods with amazing additions to create hearty, satisfying foods to honor the colder months to come. Featured below was a (successful!) new recipe that I would love for you to try. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><b>Pumpkin-Stuffed (eggless) French Toast</b></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Mix 7 ounces of cream cheese, 2 cups of pumpkin puree, 2 tablespoons of brown sugar, 1 1/2 tablespoon of pumpkin pie spice and an additional 1 teaspoon of cinnamon in a medium bowl. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Cut a hearty, crusty bread (french, sourdough, etc) into 8 slices (to serve 4). </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Spread pumpkin mixture on 4 slices of bread and top with additional 4 slices to form sandwiches.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Heat griddle to 375 degrees, or medium heat. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Fill a casserole-type dish with 1 3/4 cups of milk, 1/2 a cup of pure maple syrup, 2 tablespoons of vanilla extract and a pinch of salt. Put sandwiches in maple syrup milk mixture to soak, 4-5 minutes on each side.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Put butter to melt, in griddle. Transfer the bread to griddle and cook until golden brown, with a caramelized texture from the syrup soak. Repeat with remaining bread. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Warm in oven for 10 minutes at 400 degrees while waiting to serve. This will give it the final crunch. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">One of my recent birthday presents was a variety of olive oils and vinegars. I served this french toast with seasonal fruit drizzled with a balsamic vinegar that has been aged for 25 years. Also, a side of bacon for my carnivorous diners, cooked to perfection.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">We ate candlelit brunch with the lull of "Postcards From Italy" Pandora station in the background, a soft breeze coming through open windows and reminding us of the hopeful days of Fall. Served generously with mimosas (of course always recommended for a leisurely Sunday brunch). </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I hope your weekend was relaxing, upbeat and enlightening. What was your highlight? I love a weekend like ours where there are too many to choose just one. I hope your weekend was similar in that way. Happy Monday morning-I'm ready for a coffee refill <i>already</i>...are you? :)</span></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-66171917068131349672012-09-14T08:02:00.004-07:002012-09-14T08:23:36.403-07:00Banana Ice Cream<a href="http://1.bp.blogspot.com/-LK0fSSwotro/UFNHHEyngMI/AAAAAAAAAMI/3ZDTdjsLwwY/s1600/ice%2Bcream.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://1.bp.blogspot.com/-LK0fSSwotro/UFNHHEyngMI/AAAAAAAAAMI/3ZDTdjsLwwY/s400/ice%2Bcream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5788048132971921602" /></a><span class="Apple-style-span" style="font-family:'times new roman';">Some of my favorite things include receiving emails from friends with a simple link, photograph, a memory or a joke. I love taking time out of my day to pause and think about a dear friend or family member by receiving a simple and unexpected email or letter and sharing in a moment of connection. My dear friend Kate often sends simple things, like links or mass emails seeking opinions on items she wants to purchase such as bath mats and water bottles. My very favorite thing from time to time is when she text messages pictures that she took of things we experienced together months, or years ago, without any caption at all. My heart expands three times with one computer/phone click. I love that silent moment of connection. We live hours apart but after this magical friendship gesture, I feel closer to her than ever. </span><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><div><span class="Apple-style-span" style="font-family:'times new roman';">I received this link in an email from her yesterday: click <a href="http://www.thekitchn.com/magic-one-ingredient-ice-cream-5-ways-peanut-butter-nutella-and-more-171618#">here</a> to see! The only subject message was "omg!!!!!!!!!" so I knew I had to share in her discovery. After feeling instantly motivated by the author's ice cream enthusiasm, I knew I had to join BOTH of them in their excitement. I pulled out the ingredients (simple <b>and</b> healthy!).</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I blended <i>2 frozen bananas, 2 tablespoons of peanut butter</i> (would love to try almond butter next time!) and <i>2 teaspoons of honey.</i> I froze in airtight container until solid and served with 86% dark chocolate. I think the most exciting thing about this discovery is all of the <i>options! </i>It's an interesting thing, because the variation that I made is "ice cream" without dairy. It's very different from what we expected, but <i><b>delicious.</b></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><b><br /></b></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">If you have just a few spare moments today, perhaps share a link, or a joke, or a photo memory with a loved one via email. Technology doesn't have to create barriers in our relationships with one another...it can do just the very opposite. </span></div></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-66863084814681064322012-09-12T11:35:00.002-07:002012-09-12T12:07:47.045-07:00Greek Yogurt Lasagna<a href="http://3.bp.blogspot.com/-_ok9nXS4J9s/UFDWMHXMecI/AAAAAAAAALM/ScRAKNZp1GQ/s1600/lasagna.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 264px; height: 320px;" src="http://3.bp.blogspot.com/-_ok9nXS4J9s/UFDWMHXMecI/AAAAAAAAALM/ScRAKNZp1GQ/s320/lasagna.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5787361024794196418" /></a><span class="Apple-style-span" style="font-family:'times new roman';">My first exposure to Greek yogurt was during my first pregnancy with my now 2 1/2 year old, Cloveleigh. I began eating it plain, or with honey, as an afternoon snack to provide extra protein to my vegetarian diet. Because of it's health benefits and deliciousness, I slowly began adding it to different areas of my cooking to substitute other food items such as cream, certain cheeses and sour cream. We've evolved into a household of hardcore Greek yogurt users. We've tried every kind we can get our hands on and have established a loyal and unwavering relationship with Cabots Lowfat Greek Yogurt. </span><div><span class="Apple-style-span" style="font-family:'times new roman';">My general rule with dairy products is that I try not to use anything less than full fat, and pay close attention to taste and chemicals added to reduce the fat in certain dairy products. One night, my husband challenged me and set up a tasting bar of both full fat and reduced fat Cabots Greek Yogurt, and I was determined to prove my point (full fat in small doses ALWAYS wins in taste and healthiness)...so with a blindfold I set out to WIN...and <i>lost</i>. I couldn't tell the difference between them at ALL...and so from there we further evolved into a Lowfat Cabots Greek Yogurt eating family and it's where we are today. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Recently, I decided to substitute ricotta cheese with Greek yogurt in my lasagna recipe that I'm providing you with today. I add broccoli to give it a certain heartiness often found in meat-based lasagna recipes. The result was INCREDIBLE! There was a certain fresh and tangy taste that isn't generally present in my go-to lasagna recipe, and I'm officially a Greek yogurt lasagna convert. Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><b><i><br /></i></b></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><b><i>Greek Yogurt Lasagna</i></b></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>In a medium bowl, combine 2 cups of steamed broccoli, 2 cups of your favorite Greek yogurt, 9 ounces of freshly shredded mozzarella cheese and 3 ounces of...ready for another twist?...shredded sharp white cheddar cheese. Add salt, pepper and 2 cloves of freshly minced garlic. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Either make (http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-vodka-sauce-recipe/index.html) or purchase 2 jars of vodka sauce.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Boil one box of whole wheat lasagna noodles, al dente.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Spread vodka sauce on bottom of a casserole dish. Add layer of noodles. Spread yogurt and broccoli mixture in a layer on top of noodles and then top with a layer of fresh spinach leaves. Spread another layer of sauce, another layer of lasagna noodles, and repeat process until all ingredients have been used. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Finish with a layer of noodles, sauce and a combination of shredded mozzarella and sharp white cheddar cheese. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Bake at 400 degrees for 25 minutes with foil. Remove foil and bake for a final 15-20 minutes, or until cheese begins to brown bubble (yum!)</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I served this lasagna to my family one night and then to dinner company a few nights later. It went far and received rave reviews around the table! It was even better leftover and reheated. Per habit, I served with a spinach salad on both occasions. And plenty of red wine :) </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">How has your week been? Mine has been so great. We've been adjusting (easily!) to the cooler weather. I've started two of my mornings this week taking long, leisurely walks and sipping coffee with my dear friend (who is about to have a BABY!). I've also had company in town to help celebrate my extended birthday week and have wholeheartedly welcomed my NEW year of life with open arms. I have high hopes for laughter, love, travel and many culinary adventures in my 29th year of life. My baby is beginning to stir so off I go to fall in love with him all over again, like I do every day as I retrieve him from his afternoon nap. Have a wonderful afternoon! </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-9736124576582645062012-09-07T12:20:00.002-07:002012-09-07T12:46:01.476-07:00Fig Salad + Caprese Bread<a href="http://4.bp.blogspot.com/-PPJEhaVyk1U/UEpJUpulK5I/AAAAAAAAAK0/cqK2PFlcd9Q/s1600/caprese%2Bsammy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-PPJEhaVyk1U/UEpJUpulK5I/AAAAAAAAAK0/cqK2PFlcd9Q/s320/caprese%2Bsammy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5785517290458262418" /></a><br /><a href="http://3.bp.blogspot.com/-vrgSzuG6fXk/UEpJUP0qL2I/AAAAAAAAAKo/GoEHTWanQJY/s1600/fig%2Bsalad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-vrgSzuG6fXk/UEpJUP0qL2I/AAAAAAAAAKo/GoEHTWanQJY/s320/fig%2Bsalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5785517283504435042" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';color:#0000ee;"><u><br /></u></span></div><div><div><span class="Apple-style-span" style="font-family:'times new roman';">Happy Friday! Do you have any weekend plans? We're hoping to relax, let Cloveleigh play with some new school friends, log some quality baby time and go couch shopping! I'm also hoping to put in a few good therapeutic cooking sessions. We're keeping our fingers crossed that the weather cools down a bit (I've heard rumors that it might...have you?)...our week has been one <i>LONG</i> short week! I'm looking forward to some maximum relaxation time, a glass (or 2) of wine, and a legit Pandora station (and maybe a 2 year old dance party) this evening. How do you unwind at the end of your day/week?</span></div></div></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Last night, I pulled everything out of the refrigerator, surveyed the countertop produce and went to work. My goal was to create something simple and delicious. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">The result: Fig Salad paired with Caprese Bread.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-family:'times new roman';">Fig Salad</span></b></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine spinach, fresh figs, shredded carrots, copious amounts of avocado (if you love it as much as I do), slivered almonds and crumbled blue cheese. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">This creates a simple, delicious and colorful salad that would look beautiful amongst a variety of other foods for a DINNER PARTY! I thought it tasted incredible with ginger dressing. I've read a lot about the combination of avocados and figs and I have to admit now...I agree! </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><b><span class="Apple-style-span" style="font-family:'times new roman';">Caprese Bread</span></b></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Toast a 9 grain baguette in the oven (after drizzling with olive oil), bottoms faced down, on a baking sheet. Add sun dried tomatoes, fresh basil (lots!), fresh tomatoes and slices/chunks of fresh mozzarella (the fresher, the better). Sprinkle with salt and pepper and broil until the edges of the bread begin to turn golden brown. THIS will achieve THE perfect crunch. Who doesn't like a good, crunchy bread? (I LOVE a good, rustic bread...in moderate amounts, of course!)</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I was excited to share this recipe with you because of it's simplicity and because of the salads' potential to entertain at your next dinner party. My more time consuming recipes will come this weekend, when I have freer hands. Stay tuned for a greek-yogurt lasagna and fig and honey muffins (both which I'm hoping to invent this weekend!)...thank you to my loyal readers for all of your feedback and for taking the time to prepare, share and hopefully LOVE some of the recipes that you find on my blog. Cheers!</span></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-89370210033745528402012-09-06T04:37:00.003-07:002012-09-06T05:08:15.677-07:00Carrot Soup + Peach Salad + Lemony Kale<a href="http://3.bp.blogspot.com/-QKYDbBIoPv8/UEiLR4EdBaI/AAAAAAAAAKQ/ZR8DWxEDHjg/s1600/soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-QKYDbBIoPv8/UEiLR4EdBaI/AAAAAAAAAKQ/ZR8DWxEDHjg/s320/soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5785026860582503842" /></a><br /><a href="http://1.bp.blogspot.com/-Z3ZGrRiHESk/UEiLRQu5tsI/AAAAAAAAAKE/odX3NGWout4/s1600/souip2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-Z3ZGrRiHESk/UEiLRQu5tsI/AAAAAAAAAKE/odX3NGWout4/s320/souip2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5785026850023126722" /></a><br /><a href="http://1.bp.blogspot.com/-EHAsDpkIMFY/UEiLQ0izhLI/AAAAAAAAAJ4/H4akhovXRmo/s1600/soup3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-EHAsDpkIMFY/UEiLQ0izhLI/AAAAAAAAAJ4/H4akhovXRmo/s320/soup3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5785026842456196274" /></a><span class="Apple-style-span" style="font-family:'times new roman';">A seasonal food party! As I find one season closing and another one approaching, I find myself making a variety of trans-seasonal foods and combining them for a colorful combination that essentially makes no sense at all...and I LOVE IT. Autumn is my personal favorite, so I'm itching for sweaters, warm coffee drinks, boots, crunchy leaves and spiced wine (I'll share my recipe with you this Fall!). We are a family of cold-weather lovers and Autumn gives us all an electric sense of hope in all things related to life. Do you experience this? This Fall/Winter will be our first for our baby boy, Banner. I just love a bundled up baby with a tiny, pink nose.</span><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><div><span class="Apple-style-span" style="font-family:'times new roman';">Let me share my recipes with you that you can find photographed above! This was our dinner last night and includes soup (that will be amazing all of the way through February), a salad (hurry and make it while Summer produce and your farmers market is still available, it's divine) and our own household kale staple, which we've named Lemony Kale. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><b><i><span class="Apple-style-span" style="font-family:'times new roman';">Peach, Tomato and Feta Salad with Homemade Basil Vinaigrette </span></i></b></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine 2 large ripe peaches and 2 large ripe heirloom tomatoes (cut into large, bite sized chunks) in a medium sized bowl. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">In a blender, combine 1/2 cup of fresh, torn basil leaves, 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of dijon mustard and 1 tablespoon of honey. Blend well.<br /></span></i><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Toss tomato and peach salad with homemade dressing. Add 1/4 cup of feta cheese before serving, and serve at room temperature. DELISH!</span></i></div></div></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><b><span class="Apple-style-span" style="font-family:'times new roman';">Carrot, Sweet Potato and Ginger Soup </span></b></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Cut 2 sweet potatoes and 4 carrots into chunks. Add to your favorite soup pot with 2 cups of vegetable broth. Bring to a boil and then simmer for 20-30 minutes. During simmer phase, chop 2 teaspoons of jarred, pickled ginger. Add to soup.</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Once vegetables are soft, add salt and pepper and blend soup with either immersion blender or by transferring to your blender in batches. Add more broth during this phase if needed, to reach desired consistency. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Transfer back to stovetop and simmer on low until ready to serve, at least 15-20 more minutes to enhance flavors of the ginger in your soup. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Serve with a dollop of Greek yogurt. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">This recipe requires such a short amount of time, and such few ingredients for a soup that tastes like it's required a lot of thought and TLC. This makes it perfect for both entertaining or for a quick weekday dinner. Either way, I hope you'll love it as much as we did. </span></i></div><div><i><b><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></b></i></div><div><i><b><span class="Apple-style-span" style="font-family:'times new roman';">Lemony Kale </span></b></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Heat 2 tablespoons of Extra Virgin Olive Oil in saucepan on medium heat. Add one large bunch of kale, the juice from one whole lemon, sea salt and pepper. Cook, stirring attentively, for 20 minutes on medium heat. Turn to low heat and sit until ready to serve.</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">This is a relatively low maintenance meal, full of nutrients and has a crisp and refreshing taste. We make this at least once a week and it can carry you through most seasons, as it's usually available year-round. Because kale's peak season is Fall (and even Winter), we can't wait for the delicious taste of kale to heighten as the next few months unfold. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I hope you enjoy these recipes and find time to give them a try. What's your favorite season? And why? We can't wait to live somewhere one day with SNOW again! We found it to be so romantic (during our Charlottesville days) to be snowed in with pots of soup, mugs of spiced wine and the snow falling outside. I'm lucky to have a husband who thinks that the seasons can be just as romantic as I do. </span></div><div><b><i><br /></i></b></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-60305313767757615582012-08-30T03:30:00.003-07:002012-08-30T04:02:28.707-07:00Toasted Coconut Brownie<a href="http://1.bp.blogspot.com/-veZJ2mIgJpQ/UD9BCTE-1CI/AAAAAAAAAJg/X1JjlnoVj9I/s1600/brownie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-veZJ2mIgJpQ/UD9BCTE-1CI/AAAAAAAAAJg/X1JjlnoVj9I/s320/brownie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5782411954303718434" /></a><span class="Apple-style-span" style="font-family:'times new roman';">So. I've been entirely out of commission and fighting flu-like symptoms since late Monday night. I'm completely desperate to share my early-week veggie curry recipe with you, but every time I've tried, my stomach churns. And it's awfully depressing, because it was incredible! My body launched itself into fever and chills 12 hours after we ate it (I promise, not as a result of the curry, more a result of preschool germs)...and well, you can imagine how distant I'm trying to keep myself from curry memories now. However, I'm (almost) just as excited to share my brownie recipe with you! You'll forgive me, right? </span><div><span class="Apple-style-span" style="font-family:'times new roman';">Do you want to know my <i>ridiculous </i>fever-breaking secret? I do the opposite of what I'm always told and have a chocolate milkshake and within hours, my fever breaks. It works every time. There is no medical or scientific basis for my claim. It's my thing. Do you have a "thing" that helps you heal?<br /> </span><div><span class="Apple-style-span" style="font-family:'times new roman';">In regards to this brownie, please prepare and eat with heed. No self-loathing thoughts about "deserving it after a bad day", etc. When we do that, we end up eating a lot more than originally intended and end up HATING the brownie (is it really the brownie we feel such upset towards?) To me, a craving is a result of a vitamin/mineral deficiency, hormonal changes or mental. Everyday "cravings" should be closely examined. I think that wanting something sweet and calling it a craving changes it from a "want" to a "need" in our minds and immediately helps us forgive ourselves for indulging. Please enjoy this brownie in small squares and slowly. Do not make my brownie your punishment. In other words, please enjoy this on a good day, not just on a bad day. Enjoy this brownie because you're <i>fabulous. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">During our meandering of Asheville recently, we made ourselves comfortable here: http://frenchbroadchocolates.com/articles/the-lounge, and ordered a variety of different things. Shortbreads, macaroon brownie, rose-infused homemade house soda. I LOVED the macaroon brownie and have done my best to recreate it. My recipe lacks the TLC of ANY dessert created in a <i>chocolate lounge</i>-but will at least substantiate until you (or I) can enjoy the real thing. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Preheat oven to 350 degrees. Stir 2 eggs, 1/4 a cup of sugar, 2 teaspoons of pure vanilla extract, 1/2 a cup of butter, melted. In separate bowl, sift 3/4 cup of Ghirardelli Sweet Ground Chocolate and Cocoa, 2/3 cup of flower, 1/4 teaspoon of baking powder, a pinch of salt, 1/2 a cup of shredded coconut and 3/4 cup of milk chocolate chips. Combine ingredients from both bowls into one bowl. Stir. Spread into a greased 2 quart pan. Top with a generous amount of coconut and bake for 35 minutes, or until coconut is perfectly golden and crunchy. Enjoy! </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><span class="Apple-style-span" style="font-family:'times new roman';">So as I'm sitting here, before the masses awake, in almost darkness with a mug of green tea, my thoughts are flowing. Doesn't that always happen the day that we're recovered from feeling sick? You feel like a <i>superhero</i>! The 3 most recent novels that I've read have been written by authors from London, where their stories also take place. One term I have noticed in all three books is "early days", and I love it. Women refer to their early pregnancy as "it's early days", and couples refer to early relationships the same way, "oh well, you know, it's early days". I've never heard a term that mitigates such straightforward + cavalier feelings at the <i>same time, </i>have you? All you're required to say is "it's early days" and the crowd nods in a quiet, contemplative understanding. I adore it. Do you ever pick up terms in books or on TV and integrate them into your daily language? I don't often, but this time I'm going to try :) Have a wonderful day. And good morning! </span></div><div><br /></div></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-63273929004475508302012-08-27T04:37:00.005-07:002012-08-27T05:04:50.896-07:00Roasted Cauliflower Pasta<a href="http://2.bp.blogspot.com/-55Onl-5wtiI/UDtcchi-QsI/AAAAAAAAAJM/_1VEM6byQw4/s1600/cauli%2Bpasta.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-55Onl-5wtiI/UDtcchi-QsI/AAAAAAAAAJM/_1VEM6byQw4/s320/cauli%2Bpasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5781316191771312834" /></a><span class="Apple-style-span" style="font-family:'times new roman';">Are you a glutton for garlic, like I am? I made this pasta dish last week but thought it would be MOST suitable for a Monday morning blog post because it's EASY, delicious and PERFECT for a weekday dinner. Because of the ease involved, I have to admit I was surprised by its complete deliciousness. I'm guilty of forgetting that simple can be divine. </span><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><div><span class="Apple-style-span" style="font-family:'times new roman';"><b>Roasted Garlicky Cauliflower Pasta</b></span></div></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Preheat oven to 400 degrees. Cut a head of cauliflower into small, bite sized pieces and toss in a bowl with olive oil and a teaspoon of kosher salt. Spread evenly on baking sheet and cook until golden brown (I like to roast vegetables until a dark brown...do you?) and remove from oven.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Cook whole wheat pasta, al dente...spaghetti, penne, anything will work!</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Toss cauliflower into pasta with the juice of a whole lemon, 4 tablespoons of fresh thyme, chopped, 3 large garlic cloves, minced, a pinch of kosher salt, pepper and 3 ounces of freshly grated parmesan cheese. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I think the combination of cauliflower perfectly caramelized by the olive oil and salt, lemon juice and fresh thyme took this pasta dish to a level separate from your typical weekday pasta night, but was just as simple<i>. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Serve with a fruit salad or vegetable salad. We served with this honeydew melon to offset the saltier-flavor of the pasta. We found a honeydew melon so ripe, it was like eating candy. Perfection!</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">How was your weekend? Ours was full of leisurely family coffee dates, lots of yard work, exercise, wine and relaxation. My weekend also included some work replicating a Macaroon Brownie that I had at Asheville's Chocolate Lounge (successfully!), which I'll share later this week. We also had to miss a party held for my Sister-in-Law and future Brother-in-Law (boohoo, we hate missing parties!) as we prepared for our Labor Day Travels. Did you do anything fun this weekend? I would love to know. Have a wonderful week! </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com1tag:blogger.com,1999:blog-4523104309880617290.post-57400127892088665532012-08-23T04:43:00.004-07:002012-08-23T05:12:26.382-07:00Tomato Cobbler + Lentil Salad<a href="http://1.bp.blogspot.com/-hP8DDaqI8OQ/UDYX4Zo_RhI/AAAAAAAAAI4/4aSDPjGQeH8/s1600/cobbler.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-hP8DDaqI8OQ/UDYX4Zo_RhI/AAAAAAAAAI4/4aSDPjGQeH8/s320/cobbler.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5779833429499528722" /></a><br /><a href="http://4.bp.blogspot.com/-Nf8dxsXlRk4/UDYX38PcSRI/AAAAAAAAAIs/7fSKQQcDchU/s1600/cobbler1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://4.bp.blogspot.com/-Nf8dxsXlRk4/UDYX38PcSRI/AAAAAAAAAIs/7fSKQQcDchU/s320/cobbler1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5779833421607749906" /></a><span class="Apple-style-span" style="font-family:'times new roman';">Last night I made comfort food! A lot of things I make have a relative amount of comfort involved (I feed a man a vegetarian diet, I must make it hearty!). The only credit that I can take for the Tomato Cobbler recipe displayed below is that I found it in Sept 2012 Food Network Magazine, needed it, and made it! I also made a lentil salad (entirely my own creation), which I'll also share below. Have you noticed that I serve a salad with every meal? That's my own personal goal. </span><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><div><span class="Apple-style-span" style="font-family:'times new roman';"><b><i>Tomato Cobbler done right.</i></b></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-cobbler-recipe/index.html</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">The best part of borrowing recipes is that as I'm recreating something previously created, I become lost with my thoughts, fulfilling the motions of measuring according to the paper until the steps are completed. But really, my mind is completely somewhere else. When I'm making something new and using trial and error, I need to maintain a general level of focus on the food. </span></div></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Yesterday afternoon, both of my babies were sound asleep (thank you, dual naps!) and I began to think about the nature of people. I love people as much as I love food and spend hours of my day and night thinking about the way that people work. This infatuation with human nature undoubtedly drew me to my profession as a therapist. And when you stop working as a therapist, you never really stop working as a therapist. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">I was making a mental list including the people in my life who are the same on the inside as they appear to be on the outside. There is so much to be said for authenticity, and every best friend that plays a role in my life has a great level of it. It only takes me a few moments to understand when someone is projecting something differently on the outside than they are feeling (chaos, generally) on the inside, and it always makes me sad but weary. And it almost always makes relationships complicated. What are your standards for friendship? Who are you willing (and unwilling) to invite into your life? What kind of friend are you? The helper, the follower, the leader, the listener, the avoider? </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Relationships are the most important thing in my life and I am so happy (and so lucky) to have so many real ones. I have a family <i>and</i> a family of friends. My belief is that its always important to check in with ourselves and make sure that we are being the same kind of person that we expect other people to be. Our obligation to ourselves is to be (or become) the kind of individual that we respect and to have (or seek) attributes that we admire in others if we want to live a wholesome life and attract authenticity into our hearts. Be the friend you want to have. And enjoy the lentil salad posted below (make it for your dear friends and hug them today for being dear to you-life is short and true love is rare).</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><b>Lentil Salad with Cumin Dressing</b></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Cook 1/2 a cup of lentils and cool. Mix the juice of one lemon, 2 garlic cloves, minced, a splash of olive oil, chopped fresh parsley and a pinch of kosher salt into lentil. Let sit to enhance flavors.</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Combine mixed greens, diced red peppers and feta cheese. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Put an ice-cream scoop of compacted lentils on top of salad (to make it look beautiful)</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><i>Drizzle with dressing made from the following: 1/2 cup of olive oil, 2 teaspoons of dijon mustard, 2 1/2 tablespoons of cider vinegar, salt, pepper, 1/2 teaspoon of cumin and 1/2 a teaspoon of minced garlic. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com2tag:blogger.com,1999:blog-4523104309880617290.post-88641828080288691812012-08-21T04:26:00.004-07:002012-08-21T05:01:17.769-07:00Cajun Couscous "Crab" Cakes<a href="http://1.bp.blogspot.com/-54OA1FN18p4/UDNw1fKuJ2I/AAAAAAAAAIY/i0OQTcnqlpM/s1600/crab%2Bcakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://1.bp.blogspot.com/-54OA1FN18p4/UDNw1fKuJ2I/AAAAAAAAAIY/i0OQTcnqlpM/s400/crab%2Bcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5779086811048322914" /></a><span class="Apple-style-span" style="font-family:'times new roman';">I created this dinner using the <i>art</i> of substituting crab meat with artichoke hearts and couscous to make "crab" cakes (sans crab). If you like cajun food and a little spice, you will love these. This recipe makes 6 vegetarian cakes. </span><div><br /></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine 1/2 a cup (measure uncooked) israeli (pearl) couscous with 4 cups of water, a pinch of salt and 2 thyme sprigs in small pot. Bring to boil and then simmer for 15 minutes. Remove from heat and drain. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine 2 teaspoons of stoneground dijon mustard, 1/2 cup of greek yogurt, 1/4 cup of sweet relish, 1/4 teaspoon of paprika and 1/8 teaspoon of ground red pepper in bowl. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Save half of yogurt mixture to top "crab" cakes. Refrigerate. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Mix second half of yogurt mixture with 8 oz of artichoke hearts (diced roughly but in small pieces), couscous, half of 1 red bell pepper, 1/4 cup of chopped green onions, 1/4 cup of chopped celery, and a pinch of black pepper and sea salt. </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Brush baking sheet with olive oil. Spoon mixture into 6 equal sized parts and pat into cake form. Place each cake on baking sheet. Refrigerate for one hour to enhance flavors.</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">Bake at 500 degrees until brown and crispy, roughly 10-12 minutes on each side. Mix leftover yogurt combination well and dollop on top of "crab" cakes.</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';">I served my Cajun Couscous "Crab" Cakes with 3 sweet potatoes mashed and mixed with a pat of butter, 1/4 cup of greek yogurt and a pinch of salt. I also cooked 3 cups of spinach on medium-low heat with a tablespoon of olive oil, a teaspoon of butter and 3 garlic gloves, minced, until wilted. </span></i></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">This combination of colorful, beautiful food was the perfect trio for my family. I get a deep feeling of satisfaction when I serve my family healthy foods and they enjoy the way they've been prepared. Do you feel this way? I hope that something about this creation catches <i>your </i>eye, and that we can share it its preparation as you choose to make it, too. Let me know what you think. </span></div><div><br /></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-70118160790666734902012-08-18T05:02:00.003-07:002012-08-18T05:15:23.285-07:00Cherry Vanilla Pancakes<a href="http://4.bp.blogspot.com/-9SWxHO4K990/UC-EpgxMjSI/AAAAAAAAAIE/OYWgR3CoXBo/s1600/pancakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://4.bp.blogspot.com/-9SWxHO4K990/UC-EpgxMjSI/AAAAAAAAAIE/OYWgR3CoXBo/s400/pancakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5777982695645416738" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';"><b>Cherry Vanilla Pancake</b>s</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'times new roman';">This is what's brewing in our kitchen this morning...what's brewing in yours? We're up early with the sunrise today and decided to make cherry vanilla pancakes. For a special treat, Cloveleigh got an espresso mug of "cherry milk" to complete our early morning girl time. This recipe is <i>so </i>aromatic! In the photograph, notice the sweet two year old hand stirring the flour.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';"><b>To make 8 pancakes:</b></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine 3/4 cup of whole wheat flour, 1 tablespoon of brown sugar, 1/2 teaspoon of cinnamon, 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in one bowl.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';">In a second bowl, combine 3/4 cup of milk (we used vanilla almond milk...yum!), 1 egg (if you prefer), 1 tablespoon of butter (melted), 2 teaspoons of honey and 1/4 teaspoon of vanilla extract.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';">Combine both bowls into one. Let sit for 15 minutes.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';">Pit 1 1/2 cups of cherries and chop roughly. Stir into batter. </span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:'times new roman';">Heat skillet with butter, pour medium sized pancakes, flip, and serve when the perfect shade of black cherry brown. We serve with real maple syrup and butter. These would also be great with a sprinkle of confectioners sugar. </span></i></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com0tag:blogger.com,1999:blog-4523104309880617290.post-24829859966609206042012-08-17T08:35:00.004-07:002012-08-17T09:02:55.762-07:00Creamy Avocado Pasta<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-VXbDBtcBNGk/UC5lhxi6jwI/AAAAAAAAAHk/Cuy8RQavMWw/s320/summersalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5777667002872794882" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 307px; height: 320px; " /></span><a href="http://3.bp.blogspot.com/-Qah-HQLdvnE/UC5liaRJ5GI/AAAAAAAAAHw/c_tELlpcYF0/s1600/carrots.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-Qah-HQLdvnE/UC5liaRJ5GI/AAAAAAAAAHw/c_tELlpcYF0/s320/carrots.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5777667013804156002" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family:'times new roman';">The <span class="Apple-style-span" style="font-size:100%;"><b>Perfect Pair: Avocado Pasta and a Simple Summer Salad</b></span></span><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><div><span class="Apple-style-span" style=" ;font-family:'times new roman';font-size:100%;" >I started to see recipes for avocado pastas pop up everywhere I looked...and I immediately knew that I needed to invite this combination into my life. Pasta? AND avocado? The perfect storm, I determined. Who doesn't (at least secretly) enjoy a thick, creamy pasta sauce? I immediately set out to create a healthy, dairy-free, version of my own.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><b>Avocado Pasta</b><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><i><br /></i></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';font-size:100%;" ><i>Combine 3 avocados, 2 garlic cloves, the juice of one lemon, 2 teaspoons of olive oil, 1/4 cup of pesto and fresh basil leaves in your food processor. Process until smooth. Let sit as long as possible at room temperature to enhance flavors. Mine sat for 2 hours before use. </i></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';font-size:100%;" ><i><br /></i></span></div><div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><i>Cut 3-4 roma tomatoes into eighths. Toss on a cookie sheet with a glaze of a combination of olive oil and minced garlic. Bake at 300 degrees for 45 minutes. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><i><br /></i></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';font-size:100%;" ><i>Cook whole wheat fettucini or whole wheat spaghetti al dente (7-11 minutes)</i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><i>Stir tomatoes, avocado sauce and pasta together until all sauce and tomatoes are distributed evenly. </i></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><br /></span></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">Serve immediately! </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">I paired my avocado pasta with a <b>simple summer salad </b>that consisted of: </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><br /></span></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">romaine and spinach combination (to enhance nutritional properties)</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">caramelized onions (sweet onions cooked on low-medium heat with a touch of butter and brown sugar for 25 minutes, refrigerated to be added at a cold temp to salad later)</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">fresh tomatoes</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">fresh strawberries</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">roasted corn </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">fresh carrots</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">fresh radish </span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">chickpeas</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">cucumbers</span></i></div><div><i><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;"><br /></span></i></div><div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">We used a champagne vinaigrette but any light, summery type of dressing will be divine. </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';font-size:100%;">Please let me know what you think if you decide to make either (or both) the avocado pasta and summery salad. I loved the alfredo-like consistency of the pasta sauce but with all of the added health benefits by using tomatoes, lemon, garlic and avocado instead of cream and cheese. Let me know what you think! </span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://3.bp.blogspot.com/-3_gRQi6SldY/UC5lhc3RsiI/AAAAAAAAAHY/yXbZPoqS7o8/s1600/trimmings.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-3_gRQi6SldY/UC5lhc3RsiI/AAAAAAAAAHY/yXbZPoqS7o8/s320/trimmings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5777666997321052706" /></a><br /><br /></span><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-ccKGnUSvO50/UC5lg8CpiwI/AAAAAAAAAHM/VSIF8-maDlM/s320/avocadopasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5777666988510382850" /></div></div></div></div></div></div>Kelly Andersonhttp://www.blogger.com/profile/04909041567282281487noreply@blogger.com3