tag:blogger.com,1999:blog-10541784123263393212024-03-14T03:33:44.217-05:00From ScratchA blog about food, family, fun, and fiascoes...not necessarily in that order.Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-1054178412326339321.post-69548869388482250012020-07-12T17:45:00.001-05:002020-07-12T18:17:38.149-05:00Peach Margaritas - Summer in a Glass<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPhLR0P1IUTXdVxccHuTZ14tjwmELtAaADdcAlSWHBOd6M2kn80PeyOCW2bosY-nCCU6fqegW7BUojrYnHt7DiRt_7jObJMEdapjWSCXGfyJVOzFzIpXeccNVzuMS-l8EBBhPf0WKT6mq/s4032/20200712_150124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPhLR0P1IUTXdVxccHuTZ14tjwmELtAaADdcAlSWHBOd6M2kn80PeyOCW2bosY-nCCU6fqegW7BUojrYnHt7DiRt_7jObJMEdapjWSCXGfyJVOzFzIpXeccNVzuMS-l8EBBhPf0WKT6mq/s320/20200712_150124.jpg" /></a></div>
<div style="text-align: left;">
Oh, y'all... it's been a long time off the blog...</div>
It is far too long of a story, but to sum up:<br />
Moved<br />
Rebalancing<br />
Children<br />
Cancer<br />
New jobs<br />
Deaths<br />
Coping<br />
I can't even process some days. But I AM still cooking and creating constantly. So, now that I've finally broken the seal, hopefully there are good times (and recipes) on the way!<br />
<div>
<br /></div>
<div>
Anyhow, a brief story on this one: the kids and I were on a hint for fireworks in Wisconsin for the 4th of July, because, as you know, teens and pyrotechnics are a match made in heaven. Anyhow, the fireworks warehouse I know of was closed, probably related to Covid. So we started driving back to the lake. And in the way, we saw a cheese curd truck. </div>
<div>
<br /></div>
<div>
Not joking. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcDeiaPDK6SJ8H8QN2GSW4eUXcAtCbpDeWEXghFHk4JqWH5-GpYrZvtkbKBrJVzJOdim97SxwY9PVNRb4XGJWKzyDCY3H82t1hMMBfo3BZA8sEoCSYfcXjEOpjJcFnvPDokaIeJu_fm3Y/s4032/20200703_122306.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcDeiaPDK6SJ8H8QN2GSW4eUXcAtCbpDeWEXghFHk4JqWH5-GpYrZvtkbKBrJVzJOdim97SxwY9PVNRb4XGJWKzyDCY3H82t1hMMBfo3BZA8sEoCSYfcXjEOpjJcFnvPDokaIeJu_fm3Y/s320/20200703_122306.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
Anyhow, nearby, there was also a fireworks tent. So after indulging in some (AMAZING) cheese curds, we went over to where the fireworks tent was set up. And we noticed people standing in line. Not for the fireworks... for another truck. </div>
<div style="text-align: left;">
A peach truck.<br />
<br /></div>
<div style="text-align: left;">
Now, when I see a double line 6 people deep, and watch people walking away with boxes of peaches... there's no way I'm not going to be a part of something like that. </div>
<div style="text-align: left;">
So, five minutes and forty dollars later, I had my own giant box of fresh Georgia peaches. </div>
<br />
<div style="clear: both; text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs02HAM09tsqS6TX6Jhcx9QEQb4nnTxpXtVZvabn9MZgg0ml06dnO3yjSet5TCwGxoSbOrGA1uzMVmwO3QiHtVFYQCeYiVWHIRWf8mG3TZ5g2JRoaM7dbkZshtygMCHApdSn6EvqzdFMz/s4032/20200703_154501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs02HAM09tsqS6TX6Jhcx9QEQb4nnTxpXtVZvabn9MZgg0ml06dnO3yjSet5TCwGxoSbOrGA1uzMVmwO3QiHtVFYQCeYiVWHIRWf8mG3TZ5g2JRoaM7dbkZshtygMCHApdSn6EvqzdFMz/s320/20200703_154501.jpg" width="320" /></a><br />
<br /></div>
<div style="text-align: left;">
And they are everything and more. </div>
<div>
<br /></div>
<div>
So... fast forward through half the box of peaches, a multistate drive home, and limited fridge space, and that brings you to these amazing peach margaritas.</div>
<div>
<br /></div>
<div>
Necessity breeds invention, amirite?</div>
<div>
<br /></div>
<div>
Here's what you need:</div>
<div>
<br /></div>
<div>
4-5 fresh peaches, peeled, pitted, and chopped into large hunks</div>
<div>
Juice of 1 lime</div>
<div>
2 tablespoons honey (pepper honey is AMAZING in this)</div>
<div>
3 oz. triple sec</div>
<div>
6 oz. tequila </div>
<div>
2 cups ice</div>
<div>
<br /></div>
<div>
Combine your peaches, lime juice, honey and liquors in a blender and puree it until smooth. Then add in your ice and blend until it has an even consistency. Pour into a glass and then garnish with a wedge of fresh peach. Add a floater shot of good tequila, if you're feeling a little extra. </div>
<div>
<br /></div>
<div>
Look at that color. Gorgeous!!!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaWAQx8SKot5K04ZorKZn4Rkkvv76-aM_oWEWP4Jl0iSTN8LgV4cK2PUiNV5-ZUXLedHpWN_VUaCP9L7WtShVsZpmKs2PlZ2Zg9mipo8YzZwcrcf4syrj_gUlDRQFdP8ZSO5kHAPEr0u6/s4032/20200712_145454.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaWAQx8SKot5K04ZorKZn4Rkkvv76-aM_oWEWP4Jl0iSTN8LgV4cK2PUiNV5-ZUXLedHpWN_VUaCP9L7WtShVsZpmKs2PlZ2Zg9mipo8YzZwcrcf4syrj_gUlDRQFdP8ZSO5kHAPEr0u6/s320/20200712_145454.jpg" /></a></div>
<div>
<br /></div>
<div>
It's the ideal summer drink. Seasonal produce, super chill, light but indulgent...it can't get better than that!</div>
<div>
<br /></div>
<div>
A couple of notes on the mix:</div>
<div>
<br /></div>
<div>
I like a bit of the unexpected, so I used a wildfire honey made with chili to give it a little back end kick, but straight honey would be lovely too.</div>
<div>
<br /></div>
<div>
Your peaches need to be ripe AF. Like, almost too ripe. Soft almost to squishy. That's when the sugars are prime for mixing and the consistency will blend up right. Chunks are the enemy. </div>
<div>
<br /></div>
<div>
Use. Good. Tequila. Thanks to Hollow Leg, a friend of mine, I was made aware of Fino tequilas. Fino is a Chicago local made tequila, made by a company owned and run by women. And as that wasn't enough, it's also really high quality and delicious! Find your favorite, and don't skimp. The depth of flavor of your tequila can really enhance your drink. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qL1al_dJBBCstufaTcdeplL2KWznvR9zPMlxOAEoUtYgXdr-yeCrmfxYnIoJttAah_A7E_xR5AC1F5B7DJ1CbJBgY61ozbCUJjGuRt2UpvsrsjsFJoWj_ukfynrBthVtBhLyrwgtzZH-/s4032/20200712_145327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qL1al_dJBBCstufaTcdeplL2KWznvR9zPMlxOAEoUtYgXdr-yeCrmfxYnIoJttAah_A7E_xR5AC1F5B7DJ1CbJBgY61ozbCUJjGuRt2UpvsrsjsFJoWj_ukfynrBthVtBhLyrwgtzZH-/s320/20200712_145327.jpg" /></a></div>
<div>
<br /></div>
<div>
This margarita is the ideal summer drink. Fresh, light, flavorful, and boozier than it seems. Cheers to summer 2020!</div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-61701129463394699342017-10-25T12:51:00.000-05:002017-10-25T12:51:01.384-05:00Black Bean QuesadillasOne of my family's favorite quick meals is a good quesadilla. Even Mr. Picky will eat them. As long as they're cheese. And not any of those "weird" cheeses. Monterey Jack, Colby, or other similar mild melty cheeses. Luckily, it's pretty east to customize quesadillas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad13XTR2IRL0LFUCrMuWQ81tNQRuclc4B2r9ewG6KlszK4dn14VCdJZGX2fT5OkJoCLT0M8N_vo8YsHkCYXjNIrrPXQBVNbA3TzNQAEi_hYeCNl5MgX9oDL5bh00Q7i7UNgYZtdFHbT7p/s1600/DSC_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad13XTR2IRL0LFUCrMuWQ81tNQRuclc4B2r9ewG6KlszK4dn14VCdJZGX2fT5OkJoCLT0M8N_vo8YsHkCYXjNIrrPXQBVNbA3TzNQAEi_hYeCNl5MgX9oDL5bh00Q7i7UNgYZtdFHbT7p/s400/DSC_0175.JPG" width="400" /></a></div>
<br />
Anyways, this summer, living in a new town, we started with a new CSA. And through that CSA, I discovered shishito peppers. They are delicious, mild, and the name is fun to say. And they are fantastic in this quick and healthy quesadilla recipe!<br />
<br />
<a name='more'></a><br /><br />
If you can't find shishito peppers, feel free to use another mild pepper, or even a slightly spicier one, if you're into that sort of thing. Just not too hot, or you'll override all the other great flavors going on.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtK0j3mFd7nE0pRFqykNYrK8hmNqyEep7F_TiFq3HY4kF_yeAQDU0oD0PE8M7A1yOn6ybEGtfZho6mcpzpT4vfggvLWay9L4fU3Vp9Gz3_pGgkRFaBaKOyyNiyDrcpRDvDn08ABwR6SvxS/s1600/DSC_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtK0j3mFd7nE0pRFqykNYrK8hmNqyEep7F_TiFq3HY4kF_yeAQDU0oD0PE8M7A1yOn6ybEGtfZho6mcpzpT4vfggvLWay9L4fU3Vp9Gz3_pGgkRFaBaKOyyNiyDrcpRDvDn08ABwR6SvxS/s320/DSC_0169.JPG" width="320" /></a></div>
<br />
So, take as many shishito (or alternative) peppers as you want (or about a cup and a half, two cups), and chop them into slices. Heat some olive oil in a large pan and then saute the peppers until they start to brown up a bit. Get a nice roasted pepper effect on those babies.<br />
<br />
Then add 2-3 cloves of minced garlic. Cook for just a minute until you can really smell the garlic in the air.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPTSWqO0j1vQmgiJVLjgLJkHO2shF1QiCnUiaiAQp894ah0lJk8L9VRS4bOBP8kwSdk4mhb0YycFgNVVSuebC219GOk6jDoqOa60F7ymIz1_0u5pXta1dc1E9o2B8HetlqJODyAnr4sAl/s1600/DSC_0170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPTSWqO0j1vQmgiJVLjgLJkHO2shF1QiCnUiaiAQp894ah0lJk8L9VRS4bOBP8kwSdk4mhb0YycFgNVVSuebC219GOk6jDoqOa60F7ymIz1_0u5pXta1dc1E9o2B8HetlqJODyAnr4sAl/s320/DSC_0170.JPG" width="320" /></a></div>
<br />
Drain and rinse a can of black beans and add that to the pan. Squeeze in the juice of a lime and a large dash of salt. Then toss in some chopped cilantro.<br />
<br />
Side note on the cilantro: This year, I was introduced to the herb papalo. It's similar to cilantro, but a little more bold and less "soapy" to those people who are sensitive to cilantro's flavor. It's fantastic in this recipe, but hard to find. I honestly only have it because it's growing in my garden, thanks to a local farmer and her seedlings. Anyhow, if you come across it, don't miss on trying it out, and if you have it, use it in this recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-S27eJyr3V-uUujP-8a24SwwOTZGYggS2nJja1xtGIGSIYiBVtReWrWU9EzQRshm0N9zTM601Wi0nsvaJ2rGlNmGiY8QhQe1aw_xN9EV8faGirsQtPIWEZV65d5Uan3PotY3XZXgASqf/s1600/DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-S27eJyr3V-uUujP-8a24SwwOTZGYggS2nJja1xtGIGSIYiBVtReWrWU9EzQRshm0N9zTM601Wi0nsvaJ2rGlNmGiY8QhQe1aw_xN9EV8faGirsQtPIWEZV65d5Uan3PotY3XZXgASqf/s320/DSC_0172.JPG" width="320" /></a></div>
<br />
Heat the bean mixture through. Boom. That's it for that.<br />
<br />
Shred up your favorite mild melty cheese. Chihuahua works well, but I had a co-jack on hand, so that's what I went with this time. I'd say at least 8 ounces of cheese, but it depends on how cheesy you like things and how many quesadillas you want to make.<br />
<br />
Take regular flour tortillas in whatever size you'd like. Fill them with cheese and some of the bean filling. Fold each in half.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsxknPdKhCLazeGKFIP3ZTln-VzshjUA8q0ESIa1QmS7XyLluc-ayb1ZuqRwQ1EHJojKcetysA8Ft4jztiqa5bhLeRyB5jyahkv00dcZaHZT7Lz4s9_vk7odzhTWh3f9AWZoEg_xQeGfl/s1600/DSC_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsxknPdKhCLazeGKFIP3ZTln-VzshjUA8q0ESIa1QmS7XyLluc-ayb1ZuqRwQ1EHJojKcetysA8Ft4jztiqa5bhLeRyB5jyahkv00dcZaHZT7Lz4s9_vk7odzhTWh3f9AWZoEg_xQeGfl/s320/DSC_0173.JPG" width="320" /></a></div>
<br />
In a pan large enough to hold the tortilla size you're using, heat a little vegetable oil (about a teaspoon) or other oil of your choice. Quickly heat the quesadillas 1-2 at a time, until golden and crisp on the outside and the cheese is melted and glues the quesadilla together in a delicious, portable package. Flip to crisp the other side. Remove to a paper-towel lined dish to wick off any extra oil. Repeat with remaining quesadillas.<br />
<br />
Serve with a little sprinkle of coarse salt and the salsa of your choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRMcz1pa-irDdasbKrDl9ClpZSC_8HK1DFVKSzCgo50a6CisnBYDQc7g0tZWWNhVOyoD1yR6oatZASu5j2xNa4CCLaTz3Sof2grJJAJ1_bFD05_lMcTYnLuyKUhAxctn9voCEobIYKzqw/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRMcz1pa-irDdasbKrDl9ClpZSC_8HK1DFVKSzCgo50a6CisnBYDQc7g0tZWWNhVOyoD1yR6oatZASu5j2xNa4CCLaTz3Sof2grJJAJ1_bFD05_lMcTYnLuyKUhAxctn9voCEobIYKzqw/s400/DSC_0181.JPG" width="400" /></a></div>
<br />
If you have extra of the black bean filling, it's great in a rice bowl or salad of its own. Or you can save it for later quesadillas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eWFD45s3gZiSWEoNJ5rL67m_ELI-QqvwoV8j6W45Z03Jikx92HKEU3ZrXt6qfB30pC1GPPv4E-lVaRxpwHPGAKqQCieSA1f4d2fvcMel-bCXDO1PVI67mw-Tx1A_aHb3gCmtu28QHKps/s1600/DSC_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eWFD45s3gZiSWEoNJ5rL67m_ELI-QqvwoV8j6W45Z03Jikx92HKEU3ZrXt6qfB30pC1GPPv4E-lVaRxpwHPGAKqQCieSA1f4d2fvcMel-bCXDO1PVI67mw-Tx1A_aHb3gCmtu28QHKps/s400/DSC_0179.JPG" width="265" /></a></div>
<br />
<u>Black Bean Quesadillas</u><br />
2 cups shishito peppers (or other mild peppers)<br />
olive oil<br />
2 cloves garlic, minced<br />
1 can black beans<br />
1 lime<br />
1/4 c. chopped fresh cilantro<br />
flour tortillas<br />
shredded melting cheese (such as chihuahua or co-jack)<br />
salt<br />
vegetable oil<br />
<br />
Chop the peppers into rounds. Heat some oilve oil in a large pan and cook the peppers until they start to brown. Add in garlic and cook for a minute to release scent. Add in beans, juice of the lime, and cilantro. heat through and set aside to cool slightly.<br />
<br />
Shred cheese. Fill tortillas with a decent layer of cheese and black bean filling, then fold in half.<br />
<br />
In a pan that will fit the tortilla size you're using, heat a bit of vegetable oil. Place quesadilla in pan and heat until golden and crisp. Use tongs to flip and repeat on opposite side. Remove to paper towel lined plate. Repeat with remaining quesadillas.<br />
<br />
Serve warm with a sprinkle of coarse salt and the salsa of your choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl2NjFxF0IpS0irjpJbWAYHgdFsrTy1jvlYYa4dpSJh8HeYcqGwqXDQt4uIdmy3s1_hA0kKXbidIyPGDHrbzg9O_IypUuvZYMtVrjT4JB_59MMCPiOJ7NM3Ihe0s2zl4u_wQ7PvjvVhWh/s1600/DSC_0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl2NjFxF0IpS0irjpJbWAYHgdFsrTy1jvlYYa4dpSJh8HeYcqGwqXDQt4uIdmy3s1_hA0kKXbidIyPGDHrbzg9O_IypUuvZYMtVrjT4JB_59MMCPiOJ7NM3Ihe0s2zl4u_wQ7PvjvVhWh/s320/DSC_0178.JPG" width="320" /></a></div>
<br />
For more great family dishes, please check out From Scratch on all my social media platforms: <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. Thanks!<br />
<div>
<br /></div>
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com1tag:blogger.com,1999:blog-1054178412326339321.post-78831301544042047892017-10-18T11:54:00.005-05:002017-10-18T11:54:59.153-05:00Irish Apple PieI'm a big fan of autumn, especially all the food-centered holidays. And the warm, spice flavors, and the hearty produce. I love sweater weather. And yes, pumpkins. But one of my favorite fall flavors is apple.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK04ewE8Hf5MlzzaDv-jceR6oBvKIi-NpIvUFnPLsGAmj3B-YrbH2vTWlUJCKPO0xNz_E97A5srfPcFuWsV7pUcU0C2SEMx8p6hjflYgMP-3RBT2v8xUqWXSorJmNIXz8LXHXUC7i0MOmf/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK04ewE8Hf5MlzzaDv-jceR6oBvKIi-NpIvUFnPLsGAmj3B-YrbH2vTWlUJCKPO0xNz_E97A5srfPcFuWsV7pUcU0C2SEMx8p6hjflYgMP-3RBT2v8xUqWXSorJmNIXz8LXHXUC7i0MOmf/s400/DSC_0145.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Since I was a kid, we've gone apple picking in the fall, gorging ourselves on apples right off of the tree and cider donuts and hot apple cider from the farmstand. It's something I enjoy doing with our kids too, and they look forward to it every year as much as I do. One of the small drawbacks about having food-conscious kiddos is that they are fully aware of what can be done with delicious fresh produce, so they have a tendency to go overboard and pick ALL THE THINGS. Long story short, every fall, we have plenty of apples. For a small army of hungry fruit addicts.<br />
<br />
This recipe for Irish Apple Pie has been one of my favorites since I started cooking. It's really simple to put together, using a food processor to do the hard work. The ingredients are straightforward, and I'm guessing you probably already have everything you need in your kitchen. And the taste is delightful. One of those magical moments where the simplest of things are elevated when put together in the right way to make something so satisfying that you can't help but sigh as you taste it.<br />
<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFl1veuU5PII5BGT3fQqEVLzuZ-rm42KkskzX6fBnKvOUhPFI1vsTa3ERPXxpUneproLXiGFhrhWr7KQbjOlVuSwQp_Pryz-L0KgbEZhifsMdOjbHbea8UhANOt97mDYfDgFr0-QQGzdR/s1600/DSC_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFl1veuU5PII5BGT3fQqEVLzuZ-rm42KkskzX6fBnKvOUhPFI1vsTa3ERPXxpUneproLXiGFhrhWr7KQbjOlVuSwQp_Pryz-L0KgbEZhifsMdOjbHbea8UhANOt97mDYfDgFr0-QQGzdR/s400/DSC_0162.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
This pie has a crumbly shortbread-like crust that matches well with the gentle spice mixed into the apple filling. The sweetness of the dish comes mainly from the apples themselves, so it's not overwhelmingly sweet. Every bites give you a tiny taste of autumn on your fork.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxuYG25Bp3QevvticKqQ21o9CfpcaOaMhtDu0utEJKd6LjUZBMxuW7wHT95SuLGZ3HKvGAvyU58ZT4yEq1JzAYR-voQ5NfaqUW7YdCblZEWabhnoM39OKOUJZA2gCJP0vvebzbvpmXlj3/s1600/DSC_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxuYG25Bp3QevvticKqQ21o9CfpcaOaMhtDu0utEJKd6LjUZBMxuW7wHT95SuLGZ3HKvGAvyU58ZT4yEq1JzAYR-voQ5NfaqUW7YdCblZEWabhnoM39OKOUJZA2gCJP0vvebzbvpmXlj3/s400/DSC_0166.JPG" width="400" /></a></div>
<br />
Are you drooling yet? Let's get to it then.<br />
<br />
Preheat your oven to 400 degrees.<br />
<br />
In a food processor, toss in 2 cups of flour, 1/2 cup of sugar, and a pinch of salt. Slice up 3/4 cup of cold butter. That's 1 1/2 sticks. Add that in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnwMoAln2zPQtq_jixTHzWRvxeMIWyjcg3F-lKRheEV8UC75kp7DXWZky66m-ErRIRONA-FIZkqyBX3WI3sIITRJ10EMEDRSTuubxPb8hTGYYZfD5jtD5akdZILzlveeaRw6XrvVrdEAQ/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnwMoAln2zPQtq_jixTHzWRvxeMIWyjcg3F-lKRheEV8UC75kp7DXWZky66m-ErRIRONA-FIZkqyBX3WI3sIITRJ10EMEDRSTuubxPb8hTGYYZfD5jtD5akdZILzlveeaRw6XrvVrdEAQ/s320/DSC_0129.JPG" width="320" /></a></div>
<br />
Run the food processor in short bursts until you get a coarse textured flour product.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcbBIypDmDN9yY85qHC6G4Tkn-MCXOndvwa55O8L4WF7PwWbkyFZ_0qTL0_2eJtecPOUz4fXTRJDiep1R_QOC-RfYtWAMkuHOg40xX-Eo0V0O360MRSR56iKwZKKs_ReGzInyyjTZTJjV/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcbBIypDmDN9yY85qHC6G4Tkn-MCXOndvwa55O8L4WF7PwWbkyFZ_0qTL0_2eJtecPOUz4fXTRJDiep1R_QOC-RfYtWAMkuHOg40xX-Eo0V0O360MRSR56iKwZKKs_ReGzInyyjTZTJjV/s320/DSC_0130.JPG" width="320" /></a></div>
<br />
Lightly beat 2 egg yolks together and drizzle them over the surface of the flour mixture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ITGe9-7yLOvNnOEbOXl7F8gyCE8FTgEZkaLB1Dvemylz1Rgj2zm1uzJFXNRaHP6uHPzfgk6EC6q2lWNFknjSUld49YVxtrJlshK_GyK6gCKaf8AOid6sSXtbal8srRHtXvLoL_3sz-Z7/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ITGe9-7yLOvNnOEbOXl7F8gyCE8FTgEZkaLB1Dvemylz1Rgj2zm1uzJFXNRaHP6uHPzfgk6EC6q2lWNFknjSUld49YVxtrJlshK_GyK6gCKaf8AOid6sSXtbal8srRHtXvLoL_3sz-Z7/s320/DSC_0131.JPG" width="320" /></a></div>
<br />
Pulse the food processor again in short bursts until crumbs start to form.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRKSJxQHJAq_L0VlH1cbp5UyVi7O2ieYCi9eMuCsgFIPUqBTuJLmCInPPoi8dWQgO5uy0NtSyjh2v2LAoqxFi8WXBay3iLzYMG9-2_atkycuYEjMmG2n0H1WPyEeGgQ7MXEruG4hwIaOK/s1600/DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRKSJxQHJAq_L0VlH1cbp5UyVi7O2ieYCi9eMuCsgFIPUqBTuJLmCInPPoi8dWQgO5uy0NtSyjh2v2LAoqxFi8WXBay3iLzYMG9-2_atkycuYEjMmG2n0H1WPyEeGgQ7MXEruG4hwIaOK/s320/DSC_0132.JPG" width="320" /></a></div>
<br />
Take out a tart pan, cake pan, deep pie dish, or springform pan. I usually go with a springform on this one, because it makes it relatively easy to keep the pie looking nice to serve. Press the mixture on the bottom and up the sides of the pan, making sure to press well into the edges. If you'd like, you can save some of the mixture to sprinkle on top of the filling, like a crumble. If I'm trying to impress people, I usually leave that off and let the apples look all posh on their own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkz-Qf13vJCYcSqlN86VIbRn_cicGymx3Vqxv5HzBhF1y-vIXw_IoZhCL8eCLgV6FIP-CnwbnXfRmELu8dNkraE_LKjuFIR2DQh87D2blzK5yQjKY0w1KKbPpwp0pRATjykjPy6CmA9RV/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkz-Qf13vJCYcSqlN86VIbRn_cicGymx3Vqxv5HzBhF1y-vIXw_IoZhCL8eCLgV6FIP-CnwbnXfRmELu8dNkraE_LKjuFIR2DQh87D2blzK5yQjKY0w1KKbPpwp0pRATjykjPy6CmA9RV/s320/DSC_0135.JPG" width="320" /></a></div>
<br />
Once you have your crust set, set it aside. Time to move on to the filling.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_uoGQ52V6aF9koOE_CS-1cHiVuc6m9HtyMp0KAHDD5O_kyI49trBopQRLKNTAhOLpuo8U6Qu_boUb-q2kHpl_G9-cBtZMOtLrmNnxi0M-P9zpPgvyLQ1iqznhSOEJfqquEtYeT0VnG5o/s1600/DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_uoGQ52V6aF9koOE_CS-1cHiVuc6m9HtyMp0KAHDD5O_kyI49trBopQRLKNTAhOLpuo8U6Qu_boUb-q2kHpl_G9-cBtZMOtLrmNnxi0M-P9zpPgvyLQ1iqznhSOEJfqquEtYeT0VnG5o/s320/DSC_0125.JPG" width="320" /></a></div>
<br />
<br />
Peel, core, and slice about 6 medium sized golden delicious apples. Could you make this with a different variety of apples? Sure. But golden dels bring just the right flavor and texture to the party here, so I highly recommend sticking with a proven winner. As for the peeling, I have this amazing old-fashioned apple peeling tool that peels, cores, slices, and makes everyone in my house volunteer to do work, so that is my weapon of choice with most apple recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveCTK-IPaJW4ZYiOzMKPmMl68aT-9Ar2fofq0nBQCWd5HZTuaYwu3RyPprbQPm0kf3Vn2X1_P8oM7mHRjeLZoNmoFj7KPAXpDnL8t7r-LOMAYDq11DD3Gt60Kn22-6gNfz3L3v7H1tzu-/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveCTK-IPaJW4ZYiOzMKPmMl68aT-9Ar2fofq0nBQCWd5HZTuaYwu3RyPprbQPm0kf3Vn2X1_P8oM7mHRjeLZoNmoFj7KPAXpDnL8t7r-LOMAYDq11DD3Gt60Kn22-6gNfz3L3v7H1tzu-/s320/DSC_0137.JPG" width="212" /></a></div>
<br />
Once the apples are ready, toss them in a large mixing bowl with 1/4 cup of brown sugar, 1 tablespoon flour,1/2 teaspoon of ground cinnamon, and a dash of freshly grated nutmeg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAWeM4F9WSzNAMckGS5fmaX8cGyxQWCxTN9NXjreYRfRnNg5DktBrRS5eMPHZJKVdkM3ESADH2I87S-dnUVzaNSRe-x5-zpjbD6BAQQbMGpnPyMwHWnl2YnbvDAHh8TdzsoSUi8U1DZrA/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAWeM4F9WSzNAMckGS5fmaX8cGyxQWCxTN9NXjreYRfRnNg5DktBrRS5eMPHZJKVdkM3ESADH2I87S-dnUVzaNSRe-x5-zpjbD6BAQQbMGpnPyMwHWnl2YnbvDAHh8TdzsoSUi8U1DZrA/s320/DSC_0140.JPG" width="320" /></a></div>
<br />
Spread the apples into the crust evenly. If you're trying to impress people, take a minute or two to arrange the apple slices on top into a pretty design. If you just want to scarf down this pie while you are snuggled in front of the fire in a pile of blankets and don't mind a more rustic look, don't worry about arranging your apples. It works either way. If you saved aside some of the crust for topping, sprinkle it on now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65dkIBMiyw14j7RheqSJrEgV7aeh7L4a9IN3QqWTLMSBcEkgBq3P4csgYFHF0fvmw2BIwrLYSo0O_mHsztaYzYzBHRadIOgMs9vidFDE-CJaPzfuFsF_z_NP-Q-zLk7RmVFP_5GzuAtPR/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65dkIBMiyw14j7RheqSJrEgV7aeh7L4a9IN3QqWTLMSBcEkgBq3P4csgYFHF0fvmw2BIwrLYSo0O_mHsztaYzYzBHRadIOgMs9vidFDE-CJaPzfuFsF_z_NP-Q-zLk7RmVFP_5GzuAtPR/s320/DSC_0143.JPG" width="320" /></a></div>
<br />
Put the pie in the over and bake at 400 for 15 minutes. Then reduce the temp to 350 and cook for another 20 minutes. This should give you a nicely tanned crust and a well-cooked filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMlHjcXY5W8S6VhdTGfYclhMi1-RVwi_XziAHlaSfc_VenEduB0NrklKZuS83WYMxKA85zpW6mRAuyr7kSctAvIB5dLVQFr5lRQR-gkSZkTHoAf4r4qeocSxI_OY7ZpKBE7BH3viq_NyJ/s1600/DSC_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMlHjcXY5W8S6VhdTGfYclhMi1-RVwi_XziAHlaSfc_VenEduB0NrklKZuS83WYMxKA85zpW6mRAuyr7kSctAvIB5dLVQFr5lRQR-gkSZkTHoAf4r4qeocSxI_OY7ZpKBE7BH3viq_NyJ/s400/DSC_0144.JPG" width="265" /></a></div>
<br />
Let it cool for at least 30 minutes before serving. This is tough, but it lets the filling set a bit, plus you are less likely to burn your mouth with lava hot delicious apples.<br />
<br />
Serve as is, or, if you're feeling indulgent, add some vanilla or caramel ice cream to make it an ala mode treat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNTDyRu8f1aiByOCufbrImQuEtyADC6qYpkx8Q7OXDEJZybky7z4rH4eckCWHBBcxLgSfehhyphenhyphenxQOjP5ZIQGeL9Z2b8u37YwgRW2tXq50_4NYDGj1R3y1g2LZ2dHjS1GHCzQpmJy943Cx3/s1600/DSC_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNTDyRu8f1aiByOCufbrImQuEtyADC6qYpkx8Q7OXDEJZybky7z4rH4eckCWHBBcxLgSfehhyphenhyphenxQOjP5ZIQGeL9Z2b8u37YwgRW2tXq50_4NYDGj1R3y1g2LZ2dHjS1GHCzQpmJy943Cx3/s320/DSC_0153.JPG" width="212" /></a></div>
<br />
<br />
<u>Irish Apple Pie</u><br />
<br />
2 c. flour<br />
1/2 c. sugar<br />
1/4 t. salt<br />
3/4 c. chilled butter<br />
2 egg yolks<br />
6 medium golden delicious apples<br />
1/4 c. brown sugar<br />
1 T. flour<br />
1/2 t. cinnamon<br />
freshly grated nutmeg<br />
<br />
Oven to 400 degrees.<br />
<br />
In a food processor, blend flour, sugar, salt, and butter in pulses until a coarse texture forms. Add egg yolks and pulse until crumbs form.<br />
<br />
Press flour mixture into a cake pan or tart pan, making sure to press the mixture up the sides. Set crust aside.<br />
<br />
Peel, core, and slice the apples. Add them to a large mixing bowl with the remaining ingredients. Toss to mix, and pour mixture evenly into crust.<br />
<br />
Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for another 20 minutes. Let cool at least 30 minutes before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lNPkPn0Nypav-sYxEjHTPqgKiFx0aY3txqlht0esdosllWgDzff-MgMqx8g1cFl4n1KejzQVQ0AcrtZ2DzYsZ0db2ylN6YICLDqlTL_q4jPGZU3W4u33abdBmVsaaEjFou17nOlZ9MWH/s1600/DSC_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lNPkPn0Nypav-sYxEjHTPqgKiFx0aY3txqlht0esdosllWgDzff-MgMqx8g1cFl4n1KejzQVQ0AcrtZ2DzYsZ0db2ylN6YICLDqlTL_q4jPGZU3W4u33abdBmVsaaEjFou17nOlZ9MWH/s400/DSC_0159.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
For more deliciousness, please check out From Scratch on all my social media platforms: <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. Thank you!<br />
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com1tag:blogger.com,1999:blog-1054178412326339321.post-62461945275523614922017-10-11T09:50:00.001-05:002017-10-11T16:04:56.596-05:00Eggplant Parmesan PastaThere are a lot of vegetables that I think get overlooked. Eggplant, for me, used to be one of them. Sure, they're pretty, what with their shiny purpleness and all, but they also can be intimidating. But this dish, this one, is a game changer for eggplant. I'm telling you, when I make this, it gets actual cheers from my family. Cheers, I tell you! Also, as with many of my favorite recipes, it's really easy, quick to put together, and gets some good healthy stuff into your hungry mouths.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh3w8yijy9z8HqBJUVai16HKMT_KZ6T3VgjZergOWUbdaSVNbIERyEcB3ogGeOYeXF6zLXd5NGvN2Kv9moua1pje6IaeA3dmnoVwaSRac4ZyC235KDNKtwPFW2c_gfe-QJfsOu0_69j62/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh3w8yijy9z8HqBJUVai16HKMT_KZ6T3VgjZergOWUbdaSVNbIERyEcB3ogGeOYeXF6zLXd5NGvN2Kv9moua1pje6IaeA3dmnoVwaSRac4ZyC235KDNKtwPFW2c_gfe-QJfsOu0_69j62/s320/DSC_0042.JPG" width="320" /></a></div>
<br />
<a name='more'></a><br /><br />
Now, just a quick note or two on the eggplant...<br />
<br />
Eggplant can be tricky, for sure. I grow my own in our garden, and it's really fantastic for the month or two that we can harvest it, but outside of that, we're dependent on the store or market for our eggplant needs. And while good eggplants are fantastic, bad ones can be awful. I got a gorgeous looking eggplant from the farmer's market a little on the early side of the season this year, and I should have been clued in when the farmer selling them told me that he "never got the taste for the stuff", but I was too enamored with dreams of eggplant dishes. It turned out to be bitter and rather dry, but there was no way to tell that by looking at it, and you can't really eat them raw, so we didn't find that out until the final dish, which is really, really frustrating. So, try your best to pick smooth, clean looking eggplant, but also, if you get one of those fluke bad eggs (or bad eggplants, in this case), please don't give up on them entirely. Varieties can be totally different, or even the same variety at different times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyT9J-D59AT-ZKNhmNlW2bwSkc2ieautszQyn89a0OBZYzdmRpfsH8P9KUt8Ic5HzHCe6cdMFHHo7sCxvSKqJJpfcyuiAtmSYYQxNivUZv7QAdNdXJBaH06mAM-9bn3jUZKYfzTvaitCB/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyT9J-D59AT-ZKNhmNlW2bwSkc2ieautszQyn89a0OBZYzdmRpfsH8P9KUt8Ic5HzHCe6cdMFHHo7sCxvSKqJJpfcyuiAtmSYYQxNivUZv7QAdNdXJBaH06mAM-9bn3jUZKYfzTvaitCB/s320/DSC_0038.JPG" width="320" /></a></div>
<br />
Okay, so, back to that delicious eggplant parmesan pasta.<br />
<br />
You'll need a pound of a fun-shaped pasta. I usually go with cavatappi, fusilli, or radiatore, something with plenty of spaces for the sauce to get into. Start a large pot of water boiling, and once it does, salt the water and cook the pasta according to the package directions.<br />
<br />
While the water is heating, peel one large or 2 smaller eggplants and slice it into small cubes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc2eJ-tFhlChuFu-igrtt8TZIzRAaOkuVucX28iGbIXHi-_okPJIo-SmQsEDmuY5FxBnPL6uDYG1qW_cUaiyyradew8UrCZ2bh6peKo0ho1I7RAQ0phy0A1BjNPjKcDMPDGrVzegWCBrE/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc2eJ-tFhlChuFu-igrtt8TZIzRAaOkuVucX28iGbIXHi-_okPJIo-SmQsEDmuY5FxBnPL6uDYG1qW_cUaiyyradew8UrCZ2bh6peKo0ho1I7RAQ0phy0A1BjNPjKcDMPDGrVzegWCBrE/s320/DSC_0039.JPG" width="320" /></a></div>
<br />
In a large pan, heat up some olive oil, about 2 tablespoons or so. Toss in the eggplant and stir it around to coat with the oil, then toss in a teaspoon of garlic salt, a half teaspoon of granulated onion powder, and 2 teaspoons of dried basil. Stir it and cook until the eggplant is soft, about 10 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0jW_evMsn8eGgjmBAhUfs-S9ewRVmJIzbt3YyEct5_luVvSSALXhaWlaTgqfayXaSgI8f6LNf-BWs_llWySZI7w9PIpoIJQzGE4tkQpXs3BKrHLTyzijzbLINPIin4MLiQYzQc7AgV_X/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0jW_evMsn8eGgjmBAhUfs-S9ewRVmJIzbt3YyEct5_luVvSSALXhaWlaTgqfayXaSgI8f6LNf-BWs_llWySZI7w9PIpoIJQzGE4tkQpXs3BKrHLTyzijzbLINPIin4MLiQYzQc7AgV_X/s320/DSC_0040.JPG" width="320" /></a></div>
<br />
While the eggplant is cooking, and probably the pasta at this point too, shred up some cheese. If you prefer, just grab a bag of shredded Italian cheeses, but I'm a block cheese kind of woman. And our favorite for this recipe is to get a good garlic cheese. Lately, that's been some garlic cheese curds from the cheesemonger at the farmer's market, but there are some good options at the store as well. Shred up about a cup of that. Then a half cup each of fresh mozzarella and fresh parmesan. Makes the dish good and cheesy, which everybody loves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAh1Eaz8W7Pf3rHucxCeD_dkSr6GIrqRbZF6uIfFmCbqAZU9mQrKtFF4HTOFILra1yakSxcCGk_A0whpTDeXLoM7YJCApt2B47GTT-WRksMjSKXzWIm17PeyBcE-4BFRLquzEK_VzlSho/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAh1Eaz8W7Pf3rHucxCeD_dkSr6GIrqRbZF6uIfFmCbqAZU9mQrKtFF4HTOFILra1yakSxcCGk_A0whpTDeXLoM7YJCApt2B47GTT-WRksMjSKXzWIm17PeyBcE-4BFRLquzEK_VzlSho/s320/DSC_0041.JPG" width="320" /></a></div>
<br />
The last thing you'll need is a jar of your favorite pasta sauce. Our sauce of choice is Newman's Own Roasted Garlic. We're a little gaga for garlic here.<br />
<br />
So, by now you should have your cooked eggplant, the cooked pasta, the shredded cheese, and the jar of sauce. Stir them all together, either in the pasta pot or the skillet, and heat it for just a minute or two, until the cheese gets good and melty. Scoop and serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzclAABtxLkhHRlF750WWAD2UVkmx3FisjncOCMLDbYcsoxq4mTglHQbhmWC1wXDbvTk55-UY-FkDMZUePLJsvPnhE2r0KqumiuDX0KEKw7FkmXclY7WDtrfdm_8b9DIMlc20EkfgRnFn/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzclAABtxLkhHRlF750WWAD2UVkmx3FisjncOCMLDbYcsoxq4mTglHQbhmWC1wXDbvTk55-UY-FkDMZUePLJsvPnhE2r0KqumiuDX0KEKw7FkmXclY7WDtrfdm_8b9DIMlc20EkfgRnFn/s320/DSC_0046.JPG" width="212" /></a></div>
<br />
If you feel like fancying things up a bit, you can serve a salad, garlic bread, or some Italian sausages or meatballs alongside the eggplant parmesan pasta, but it's a great simple meal on its own too.<br />
<br />
<u>Eggplant Parmesan Pasta</u><br />
<br />
1 pound pasta<br />
1 large or 2 smaller eggplant<br />
2 Tablespoons olive oil<br />
1 teaspoon garlic salt<br />
1/2 teaspoon granulated onion powder<br />
2 teaspoons dried basil<br />
1 cup shredded garlic cheese<br />
1/2 cup shredded mozzarella<br />
1/2 cup shredded parmesan<br />
1 jar pasta sauce<br />
<br />
Cook the pasta according to the package directions.<br />
<br />
Peel the eggplant and slice into small cubes.<br />
<br />
Heat the olive oil in a large skillet. Add the eggplant and toss to coat with the oil. Add in the seasonings and stir. Cook until the eggplant is soft, about 10 minutes, stirring occasionally.<br />
<br />
Add the eggplant, cheeses, and pasta sauce to the pasta and mix. Heat until cheese melts. Served topped with extra cheese, if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6e0TwsbgZrAL443O0OIhA0a0AwWhsO3wvSCr6fSVreWSieNNf9E-fpNG4k1iaxTD_-wGuzvuzrhoVEZT7jQxRZ5YqY-sU-ZnwbuaR_C0H0vODVHEFORRj6W16r1MdROJA6nP1YB3geD9/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6e0TwsbgZrAL443O0OIhA0a0AwWhsO3wvSCr6fSVreWSieNNf9E-fpNG4k1iaxTD_-wGuzvuzrhoVEZT7jQxRZ5YqY-sU-ZnwbuaR_C0H0vODVHEFORRj6W16r1MdROJA6nP1YB3geD9/s400/DSC_0048.JPG" width="400" /></a></div>
<br />
For more great recipes, please check out From Scratch on all my social media platforms: <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. Thanks!<br />
<br />
<br />
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-58603308592822301012017-10-04T09:38:00.000-05:002017-10-04T09:38:57.165-05:00Good Ol' Peanut Butter BallsKids' sports are kind of insane these days. Don't get me wrong, I do think that kids should be active, and also that they should do well in school, and that they should get enough down time, and twelve hours of sleep a night, and 3 solid healthy meals a day, and plenty of one-on-one time with a loving parent... Look, if you can tell me how to make all of this happen in just 24 hours and then keep it going day after day after day, PLEASE fill me in!<br />
<br />
Afternoons and evenings have been crazy for us with football season. The kids get home from school and there's about 2 hours before we have to start getting ready and off to practice, which is two hours long, and then we're eating dinner at about 8:15 at night. Those two hours after school are packed with completing homework, chores, whatever social/electronics time the kids get for the day, prepping to make dinner smoother, and getting a good snack in them before they go to get 2 hours on the field in.<br />
<br />
I've mentioned before that my little man is super picky. He still doesn't eat meat, except in bacon or chicken tender form. But he's a tackle, a big guy on the team, and he's got to have that protein to build up those muscles. So I'm scrambling to get every ounce of good stuff into him. Yogurt, cheese, milk, and the constant favorite: peanut butter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNA3OxoE8zBhjFlR1foyRbcvLZzFMiym6dowE8o1QW12wzZU0CqUh_6ThgCmgQ8t0y199zKjpnMAi-4BdgWyp8IrLisCYyd83IDWP9nBHZVvvQop0ZmcXeiaZKjkMXZk3vo-KtMzjbE7O/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNA3OxoE8zBhjFlR1foyRbcvLZzFMiym6dowE8o1QW12wzZU0CqUh_6ThgCmgQ8t0y199zKjpnMAi-4BdgWyp8IrLisCYyd83IDWP9nBHZVvvQop0ZmcXeiaZKjkMXZk3vo-KtMzjbE7O/s320/DSC_0089.JPG" width="320" /></a></div>
<br />
<a name='more'></a><br /><br />
I remember making these balls when I was in Campfire Girls, back in first or second grade. It's a really easy recipe for kids to make, and it's a good way to pack good nutrition into a convenient and delicious package. My kids all love them. We make a batch or two and it's good for a couple of weeks.<br />
<br />
Here's all you do: take a big bowl and dump in a cup of powdered milk, a cup of rolled oats, a cup of smooth peanut butter, and a half cup of honey. Mix it. Roll it into balls about the size of a bouncy ball. Place the balls on a large sheet. Cover the sheet and place it it the fridge for an hour. move balls to a container that will seal tight. Store in fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoA_xxXX8WfAhys5uDgzKQiGkd7SMinF8a-Wy9sZEE4PzZmuEMf22nly5eOa3CmZI8OEnKtYV_fTAOcurS0MEL8ZAGgQBML7W5GbIKnRu21ie6pLpgwYhdGQvhNLOl6c5MFlaaAUloVPV/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoA_xxXX8WfAhys5uDgzKQiGkd7SMinF8a-Wy9sZEE4PzZmuEMf22nly5eOa3CmZI8OEnKtYV_fTAOcurS0MEL8ZAGgQBML7W5GbIKnRu21ie6pLpgwYhdGQvhNLOl6c5MFlaaAUloVPV/s320/DSC_0033.JPG" width="212" /></a></div>
<br />
That's all. And like I said, child labor can totally handle this one.<br />
<br />
Not to get too graphic, but some people like to get fancy and roll their balls in shredded coconut or cocoa powder, and I'm not one to judge. You can treat your balls however you'd like. Just keep them cold, because otherwise your balls might get too mushy to handle easily. You want your balls to be easy to pop into your mouth. Tacky balls are so much less enjoyable.<br />
<br />
(And yes, for those of you who aren't as familiar with me, I'm cracking up about that last paragraph, and now I have to watch a certain SNL skit...)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtghil9ppfnDovn3gjz8Nf_kreiHK9Fpgu6uw1QjCIzOkyIsUhI1VseTpQJ5xqP1ogD8r_xRqIwexdWwlssYpXD-lfrmOr0S89cKxOstkIwMZ2Taj5ryvRhN61t61h5RIpCQpB8UPlYfp7/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtghil9ppfnDovn3gjz8Nf_kreiHK9Fpgu6uw1QjCIzOkyIsUhI1VseTpQJ5xqP1ogD8r_xRqIwexdWwlssYpXD-lfrmOr0S89cKxOstkIwMZ2Taj5ryvRhN61t61h5RIpCQpB8UPlYfp7/s320/DSC_0035.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
These make a great after school snack, a great pre-practice snack, or even a quick out-the-door breakfast. They've got plenty of protein and fiber, along with natural sugars to perk you up. Plus, they are easily transportable, great on the go! And most importantly...most kids will eat them. Obviously, avoid peanut butter if you're serving them to someone allergic to peanuts, but I'm guessing that you could sub in sunbutter or that golden pea butter and they would still be a hit.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofcgVGHdKjYY9S3CEG3eO6blO5mOhmUAF60OZVCI7T5VHfA4py1nk3-u7weEcx5r-_aLDJSZfWz7m4Vbs89XD-OlxbWW1me7pPayM0BOox-wlGdvUfKYBNQdgUzIoRw08EIviQnNqifx6/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofcgVGHdKjYY9S3CEG3eO6blO5mOhmUAF60OZVCI7T5VHfA4py1nk3-u7weEcx5r-_aLDJSZfWz7m4Vbs89XD-OlxbWW1me7pPayM0BOox-wlGdvUfKYBNQdgUzIoRw08EIviQnNqifx6/s320/DSC_0092.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<u>Peanut Butter Balls</u><br />
<br />
1 cup powdered milk<br />
1 cup rolled oats<br />
1 cup smooth peanut butter<br />
1/2 cup honey<br />
shredded coconut, cocoa powder (optional)<br />
<br />
Mix the first 4 ingredients well. Roll into small balls.<br />
<br />
Roll in optional ingredients, if desired.<br />
<br />
Place on baking sheet, cover, and refrigerate 1 hour.<br />
<br />
Store in sealed container in fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnmV3n2HxeP_Ap4qUz5hAbGH5hyBFP6lwGuXaj0gnaM6RrdEpZv3HevEOs3MDIsXhyphenhyphenoCRuGf07Q8Q6L8Sqz8_B3kGuN0TEHhn1ZFP08USxms5EgGjk-N5_Gt43ocLabUOjYaOknWDCWnj/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnmV3n2HxeP_Ap4qUz5hAbGH5hyBFP6lwGuXaj0gnaM6RrdEpZv3HevEOs3MDIsXhyphenhyphenoCRuGf07Q8Q6L8Sqz8_B3kGuN0TEHhn1ZFP08USxms5EgGjk-N5_Gt43ocLabUOjYaOknWDCWnj/s320/DSC_0091.JPG" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
As always, find me hocking my balls all over the interwebs at places like <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-90231305433522368892017-09-27T14:22:00.000-05:002017-09-27T14:22:21.956-05:00Magical Granola DustI think that every parent walks the line between feeding their kids healthy food and feeding their kids food that they don't have to fight with them over. With my kids being more active lately, they need more energy, and they always seem to be "staaaaaaarving". So, when I can find recipes that they enjoy that are easy and nutritious, I feel like I've hit the jackpot.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarLIsFcBD47rqrWlfl9U4QMPYa0qCfoJCtdCLoII7UhB9J1ZeT6Wnsg7kMHtIzmCvVHgEAQIUNDpd9P0nGZp5r9zorSOnXfywUP4o33XQe2iSDnMaCqUVJzWj561Ftv5fi34gVOAOPNCv/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarLIsFcBD47rqrWlfl9U4QMPYa0qCfoJCtdCLoII7UhB9J1ZeT6Wnsg7kMHtIzmCvVHgEAQIUNDpd9P0nGZp5r9zorSOnXfywUP4o33XQe2iSDnMaCqUVJzWj561Ftv5fi34gVOAOPNCv/s400/DSC_0026.JPG" width="400" /></a></div>
<br /></div>
<div>
Granola dust is one of those recipes. I came across the idea from a Jamie Oliver recipe, and adapted it to better suit my kids' tastes. It's packed full of nutritional powerhouses like oats, nuts, seeds, and antioxidants, and I tried to keep the sugar down while still making it sweet enough that my kids don't feel tempted to add their own. </div>
<div>
<br />
<a name='more'></a><br /></div>
<div>
First, take 4 cups of oats, a cup of nuts, and a half cup of seeds and throw them on a baking sheet. Bake at 350 for 10-12 minutes, stirring every 5 minutes or so, until they smell fantastic and are slightly toasted. Let them cool slightly.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ef-ENgn0-C2nkcRKaZZuA4OeEzRg9hEeUXi60YwsnliYe-hd3Jb8Pcd_ASjpvNYsSdZK2MJZZ9-U1Cro7ImJ44XXsrLyQ29Nyk1Z3t-q8EpNeH17-5crBaoJW7tZ33lpws_j71t7Y5Gc/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ef-ENgn0-C2nkcRKaZZuA4OeEzRg9hEeUXi60YwsnliYe-hd3Jb8Pcd_ASjpvNYsSdZK2MJZZ9-U1Cro7ImJ44XXsrLyQ29Nyk1Z3t-q8EpNeH17-5crBaoJW7tZ33lpws_j71t7Y5Gc/s320/DSC_0018.JPG" width="212" /></a></div>
<br /></div>
<div>
After the mix has cooled down, throw them into a food processor and add a cup of dried fruit, 2 tablespoons of cocoa powder (the real stuff, NOT hot cocoa mix), 1 tablespoon of finely ground coffee, 1 tablespoon malted milk powder, a tablespoon or two of maple sugar, and the zest from an orange.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzE2-DaRhyqEQGskG8AdV2mfELmgbySewlC_fCj_3Kocr64_VeAJ7TX9GAkCvth-3o988GAUiGrkmUJ1jG1OaB2eomEkBTce2i5iptJaMwGzp73xLzTd3ZNCZ5qR_GNtzVweT82peVrQMv/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzE2-DaRhyqEQGskG8AdV2mfELmgbySewlC_fCj_3Kocr64_VeAJ7TX9GAkCvth-3o988GAUiGrkmUJ1jG1OaB2eomEkBTce2i5iptJaMwGzp73xLzTd3ZNCZ5qR_GNtzVweT82peVrQMv/s320/DSC_0021.JPG" width="320" /></a></div>
<br /></div>
<div>
All of these leave a lot of room for flexibility. You can use whatever nuts you like or have on hand. I went with almonds, local pecans, and pistachios this time. Same goes for the seeds. I had sunflower seeds and black and white sesame seeds, but you could also throw in pumpkin seeds (no shells!) or flaxseed or whatever you want. And the same thing with the dried fruit. Today I went with raisins and dried blueberries, but you could also use dried cranberries, cherries, apricots, dates...any way you would like! The taste will take on different tones, but all of those have some great nutrition going on.</div>
<div>
<br /></div>
<div>
It's a tight squeeze, but get the lid on the food processor and give it a whirl until it literally turns to dust. That's it. Boom, done.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4suLWoj3FaPCzMO8zDjeytjZbaKS8nZCr9ceO0TRXeGz-PanMwIPTy6_6fqxmHd756tVS4aAuJrY2yd6SciH63iv3ZeDQGIGTLAuCZvTRnM1vdXNU4Xh8rPRpvCl0ie9RhP5YNczt10F/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4suLWoj3FaPCzMO8zDjeytjZbaKS8nZCr9ceO0TRXeGz-PanMwIPTy6_6fqxmHd756tVS4aAuJrY2yd6SciH63iv3ZeDQGIGTLAuCZvTRnM1vdXNU4Xh8rPRpvCl0ie9RhP5YNczt10F/s320/DSC_0022.JPG" width="320" /></a></div>
<br /></div>
<div>
Store it in glass jars or another container with a tight seal.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkgP_0RrGwY63j3LNvwHHhNfJdcLT7KVNOy7tHMhBu-WpLeFo4e_6K9yJ6420I6YpzXhOOWkaIzVJHy5d_Xhmfon4ImlLRFHFQ6bHp8OkbeCOUhURmv7zrCOLLR0XIQR81jOeXDKbZF8n/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkgP_0RrGwY63j3LNvwHHhNfJdcLT7KVNOy7tHMhBu-WpLeFo4e_6K9yJ6420I6YpzXhOOWkaIzVJHy5d_Xhmfon4ImlLRFHFQ6bHp8OkbeCOUhURmv7zrCOLLR0XIQR81jOeXDKbZF8n/s320/DSC_0025.JPG" width="320" /></a></div>
<br /></div>
<div>
There are plenty of ways that you can use this magical dust. You could sprinkle it over yogurt, top it with fruit, or blend it into a smoothie. You could also add milk or water and heat it up like a porridge. Our favorite way is to just throw it in a bowl with some milk and call it a day. Quick and painless. It tastes great, and I love that my kids are getting such a powerhouse load of goodness in each bite. We use it as a snack or a breakfast, and, I'll be honest with you, sometimes when I'm feeling super lazy, I'll just pour a bowl for a lunch on my own. </div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ28tk-XP3OdF5-0_wa77cgRunCbSzh33gE_xM5gq7Dn-S1GYR71MUwyFtxkTHeOkNDKT1Tp9FcgfE38gZJ4NWbQEKnjJYPXweNErfXfHkUu0j4VcwzxkemqKenBD1NMGK9mBvvG-GfmK7/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ28tk-XP3OdF5-0_wa77cgRunCbSzh33gE_xM5gq7Dn-S1GYR71MUwyFtxkTHeOkNDKT1Tp9FcgfE38gZJ4NWbQEKnjJYPXweNErfXfHkUu0j4VcwzxkemqKenBD1NMGK9mBvvG-GfmK7/s320/DSC_0031.JPG" width="212" /></a></div>
<br /></div>
<div>
<u>Magical Granola Dust</u></div>
<div>
<br /></div>
<div>
4 cups oats</div>
<div>
1 cup nuts of choice</div>
<div>
1/2 cup seeds of choice</div>
<div>
1 cup dried fruits of choice</div>
<div>
2 Tablespoons cocoa powder</div>
<div>
1 Tablespoon finely ground coffee</div>
<div>
1 Tablespoon malted milk powder</div>
<div>
1-2 Tablespoons maple sugar (or other natural sugar)</div>
<div>
Orange zest</div>
<div>
<br /></div>
<div>
Bake the oats, nuts, and seeds on a baking sheet at 350 degrees, stirring every 5 minutes, until lightly toasted, about 10-12 minutes. Let cool.</div>
<div>
<br /></div>
<div>
Place oat mixture in a food processor. Add the remaining ingredients. Process until mixture is dust.</div>
<div>
<br /></div>
<div>
Store in sealed container.</div>
<div>
<br /></div>
<div>
Serve over yogurt, topped, with fruit, in smoothies, on buttered toast, mixed with milk, hot or cold...have fun with it!</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30hXFM-8E0a25maDG2dbDTo0-E1PTsSf-ts7ADs8eydB_Wox1mpHNKNfoSFjjf3pBpiLry7FLeYhy6Ks23ILeqWQ8MqcOGvaBvsUhr8QArzr7IlCHssRcHImAbu_rnHZfqnv_CV_Z_SIx/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30hXFM-8E0a25maDG2dbDTo0-E1PTsSf-ts7ADs8eydB_Wox1mpHNKNfoSFjjf3pBpiLry7FLeYhy6Ks23ILeqWQ8MqcOGvaBvsUhr8QArzr7IlCHssRcHImAbu_rnHZfqnv_CV_Z_SIx/s320/DSC_0029.JPG" width="320" /></a></div>
<br /></div>
<div>
As always, please check out From Scratch on all my social media platforms: <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. Thanks!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-49059227423914354532017-09-20T11:09:00.001-05:002017-09-20T11:09:52.690-05:00Korean-Style Quick Beef and VegSo, I promised to get back to blogging recipes. And as much as I love cooking and eating and all things food related, this is ending up being a much more difficult task for me than it has any right to be. So, be gentle on me as I slog through this.<br />
<br />
You see, it's been a crazy few years for me. Growing kids with increasingly hectic schedules, family members dealing with life-threatening issues, job changes, and to top it all off, a move. Don't get me wrong, things aren't dire or anything. In fact, they're quite good, knock on wood. But it just makes for the type of situation where here it's coming around to the end of 2017 already and I still haven't sent out last year's Christmas cards with our change of address. THAT kind of crazy.<br />
<br />
The other thing that I find complicating is my own sense of perfectionism. I have a difficult time doing things if I don't feel like I can do them the way I think they should be done. I like to show you pictures of all the steps of the recipes I make. I like to have a lighthearted banter in the way I write. I like the food to be easy to make and also delicious. Most of the times, those are not a problem, but right now, the first of those is giving me stress. In the house we moved to, the kitchen is really great, in terms of functionality and usability, and while it needs some renovation, that's probably about 5 years or so down the road at this point. But it's in the center of the house. And while our kitchen has always been the figurative center of our home, it wasn't the literal center before. Which may not seem like it's a big deal, or something that would affect my blogging, but...<br />
<br />
...There's no natural light in my kitchen. Which suuuuuuuuuucks for taking pictures. Typical house lighting makes for weird shadows and altered coloring, and I'm not yet really great at photo editing. So I either have to skip all the pictures (Nooooooo! But maybe work with fewer...), take food I want to shoot to other rooms that have natural light (awkward, but yes), deal with shoddy pictures (ugh, hopefully not too often), learn how to preform miracles in photoshop (working on it), get a lightbox or other tools to enable better pictures (on my Christmas list), or just deal with that the pictures kind of are what they are and still forge ahead with the blogging while looking for ways to improve the photographic situation.<br />
<br />
So, that's what I'm doing. Like I said, be gentle with me.<br />
<br />
And now, back to the food!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_pBsw_P34Pc23JRkVjqUTAynHvCbUsHNKPnmb0RSZUxf7qRkr0JniKB7QmEnm_pgIdVuewQUd972reOFdgKpDrdYSoNvzjKzeF04WLZaTgFMh7TW0ne36p1E4xhcsIGgaSISX7cAMMTd/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_pBsw_P34Pc23JRkVjqUTAynHvCbUsHNKPnmb0RSZUxf7qRkr0JniKB7QmEnm_pgIdVuewQUd972reOFdgKpDrdYSoNvzjKzeF04WLZaTgFMh7TW0ne36p1E4xhcsIGgaSISX7cAMMTd/s640/DSC_0013.JPG" width="640" /></a></div>
<br />
<br />
<a name='more'></a><br />
<br />
This recipe is kind of a nice nod to the craziness in my life for a couple of reasons. This fall, my son and one of my daughters are playing football for the first time. We moved to a real "Friday Night Lights" type of area, and they take their football seriously around these parts. Practices are 3-4 nights a week and about 2 hours long. Which means that either I'm feeding them dinner at 5:00, they feel gross training on a full stomach, and they are still starved when they get home at 8:15, or we sit down to eat dinner at 8:15, 8:30 at night. To be honest, both happen, depending on what else we have going on, but it's usually the later dinner,which means that I need nourishing, tasty recipes that can get on the table quickly. This is one of those, for sure.<br />
<br />
The other way that this relates to the craziness of life lately is that it actually was inspired by a recipe that my sister and I had when I was out west helping her as she went through treatment for cancer. She had subscribed to Blue Apron as a way to help make things a bit easier, and their recipe for Spicy Pork and Korean Rice Cakes with Baby Bok Choy was something she was looking forward to trying with me. Side note about Blue Apron and the like: I think it's a wonderful way to make it convenient for people to make and eat real food. I think it's a great way to get people comfortable with unusual ingredients and sound cooking methods. And while it's not a service that I feel like I need or would get much use for, I love that they give you all the recipes so that you can recreate the dishes whenever you'd like. Except that that's not always easy. The Korean Rice Cakes, for example...When I went to go make this dish for my own family at home, I went to 3 different Asian markets, one specifically Korean, and ended up ordering the rice cakes on Amazon for a ridiculous price and a 3 week backorder. I'm guessing they maybe actually were sent from Korea. Anyways, the dish is really delicious! It's got great flavors and a slight kick, and while the rice cakes (which were more like odd noodle disks) were interesting, they weren't essential to the success of the dish. So, over the last few months, I've worked out an adaptation of the recipe using things that I can actually find at most grocery stores here in the central Midwest.<br />
<br />
Okay, so you will need a few ingredients that you probably don't keep on hand in the pantry, but I can tell you that you should be able to find them in the Asian section of your local supermarket. Gochujang is a traditional Korean chili paste, and it's what brings the heat to this recipe. Black bean paste adds savory depth and helps to thicken up the sauce. Unagi sushi sauce is a sweet and salty addition to the party, but if you can't find that, you can substitute soy glaze or even soy sauce mixed with a little honey. I also have found tubed ginger to be a lifesaver for many of my recipes, including this one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3dyR1383KOJFsRZ4tKYBZpbmsXUflCRkx7OUA7MJpAVMwmvFhXLB4fl4o1vPk34laWl-iZUxOQCvQM9hO85oGZ6dqOPhri0RTfNwT5bEmQ0_umCMw5OZp5nRoqtJceAne_Pxx3a6ULc6/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3dyR1383KOJFsRZ4tKYBZpbmsXUflCRkx7OUA7MJpAVMwmvFhXLB4fl4o1vPk34laWl-iZUxOQCvQM9hO85oGZ6dqOPhri0RTfNwT5bEmQ0_umCMw5OZp5nRoqtJceAne_Pxx3a6ULc6/s400/DSC_0017.JPG" width="400" /></a></div>
<br />
Besides these, you'll need a pound and a half of ground meat (I like beef or pork), olive oil, green onions, garlic, 3 cups chopped baby bok choy or other Asian greens, cream, rice vinegar, salt and pepper, and rice.<br />
<br />
First, get your rice going, according to the directions. I like to use a short grain rice, like CalRose. It ends up nice and sticky, which I love. Once you've got that simmering and covered, move on to the beef sauce.<br />
<br />
In a large pan, heat a tablespoon of olive oil and then brown your meat, seasoning it lightly with salt and pepper. As it's browning, chop the white parts of your green onions, 2 cloves of garlic, and a thumb-sized piece of ginger, if you aren't using the bottled ginger. Add those aromatics to the pan and give it a stir. Let it cook for 2-3 minutes while you give a quick chop to the greens.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W86WseIY5_zbFGXY2iY-95QkvQJhMfaJkl27ruqYuJqZQSQhiMv3Yz-Wpqc9L0Hp9atk75EyUOOvUpBUB4iG3Q56reK5FsXcN-Fb0-4xZAgvmj6iCpJXDnHLQjIJ6TmOwym3uWIkYyYt/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W86WseIY5_zbFGXY2iY-95QkvQJhMfaJkl27ruqYuJqZQSQhiMv3Yz-Wpqc9L0Hp9atk75EyUOOvUpBUB4iG3Q56reK5FsXcN-Fb0-4xZAgvmj6iCpJXDnHLQjIJ6TmOwym3uWIkYyYt/s320/DSC_0015.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Lucky for me, our CSA gave us a fantastic mix of baby Asian greens this week, including tatsoi, bok choy, and pak choi. I threw all of them into this recipe together. Chop them into pieces that will be a good size for eating without looking ridiculous.<br />
<br />
Add the greens to the pan, along with 1/4 cup each of the black bean sauce and the unagi sushi sauce. Squirt in as much of the gochujang as you'd like, depending on how much kick you'd like. My family does well with about a tablespoon, but you can always start small and add more in later or to top individual servings for the spice lovers in your life. Add 1/2 cup of water and then give it all a stir.<br />
<br />
Simmer the sauce for a few minutes, until it thickens. While that's happening, mix a teaspoon of the rice vinegar with 1/4 cup of cream, so that it thickens. You could also use sour cream, but I like the tang of the rice wine vinegar in there. Stir the cream mixture into the sauce and finish it off by seasoning it one last time with salt and pepper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhX0NpiwNX7D-sVJTXGXxpQ7nWYKbSAu256Ptk88GVOvGKahoTOy9pLg8-YgfDOveItAdUAcxsGiSS81pWYZdqIoy4shBNQrleLupukkDUHoJyghuvMVOuu8ZW3f3OpgfRW2GQvSz2yHm/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhX0NpiwNX7D-sVJTXGXxpQ7nWYKbSAu256Ptk88GVOvGKahoTOy9pLg8-YgfDOveItAdUAcxsGiSS81pWYZdqIoy4shBNQrleLupukkDUHoJyghuvMVOuu8ZW3f3OpgfRW2GQvSz2yHm/s320/DSC_0004.JPG" width="320" /></a></div>
<br />
Serve the sauce over the cooked rice and top it with the sliced tops of the green onions and some extra gochujang, if you'd like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBqDXu5G0Cykh6mP51OsmdyicdYB56Xd0JwsRhAW0e5UZZ6Pdjbk0sTKwwzpMkz4PvOw-m91hzqQeTyr2dm092luNr_aP9SshPLID-7RaYpr6xlUusoxzBPOgoconhV1XxB5J9xfQLYko/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBqDXu5G0Cykh6mP51OsmdyicdYB56Xd0JwsRhAW0e5UZZ6Pdjbk0sTKwwzpMkz4PvOw-m91hzqQeTyr2dm092luNr_aP9SshPLID-7RaYpr6xlUusoxzBPOgoconhV1XxB5J9xfQLYko/s320/DSC_0006.JPG" width="212" /></a></div>
<br />
This could also be served over noodles, or if you wanted to get even more international, with some naan or other flatbread. It would probably also be pretty awesome in tortillas like a crazy Asian burrito type creation. But rice is a great canvas for the savory, spicy flavors, and it whips up quickly, so that's what I do on these crazy nights.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB54MKpcTzJsytHdS6wJKw3BVYiGXCUveDEafYwiXJx7YdqL8Pc9QxSDRgSjrqZ0KbbG8HGzdEhRxy70exiiyRPMdWs8Hm7rS3lpJq_ITHaXAkfRaxeThnUv1U3ZRioHSfxmNiIO530d3s/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB54MKpcTzJsytHdS6wJKw3BVYiGXCUveDEafYwiXJx7YdqL8Pc9QxSDRgSjrqZ0KbbG8HGzdEhRxy70exiiyRPMdWs8Hm7rS3lpJq_ITHaXAkfRaxeThnUv1U3ZRioHSfxmNiIO530d3s/s400/DSC_0012.JPG" width="400" /></a></div>
<br />
<br />
<br />
Korean-Style Quick Beef and Veg<br />
<br />
1 1/2 pounds ground beef<br />
1 Tablespoon olive oil<br />
2 tablespoons chopped ginger<br />
2 cloves garlic, minced<br />
4 green onions, sliced<br />
3 cups chopped Asian greens<br />
1/4 cup black bean sauce<br />
1/4 cup unagi sushi sauce<br />
Gochujang (Korean chili paste)<br />
1/4 cup cream<br />
1 Tablespoon rice vinegar<br />
salt and pepper<br />
White rice<br />
<br />
Prepare rice according to directions.<br />
<br />
Heat olive oil in a large pan, brown meat in oil.<br />
Add in garlic, ginger, and white parts of green onions. Cook 2-3 minutes.<br />
Add in greens, black bean sauce, unagi sushi sauce, gochujang to taste, and 1/2 cup water. Bring to a simmer and cook until thickened, 3-4 minutes.<br />
Mix vinegar into cream to thicken. Stir into beef mixture. Season to taste with salt and pepper.<br />
Serve hot over rice, garnish with green onion tops and extra gochujang.<br />
<br />
As usual, you can always find me on social media on <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-87107803993844527982017-09-13T10:13:00.000-05:002017-09-13T10:14:51.393-05:00Illinois Harvest Dinner 2017Wow.<br />
<br />
Hey, blog world...it's been a while.<br />
<br />
A lot has happened, and maybe some day I'll get into all that, but today is not that day. Because last week, I attended an amazing event, and I have to share all about it!<br />
<br />
Somehow, in the vast sea of karma that I ride in life, I have been blessed with the opportunity to get to know people in many areas of the food industry, and in particular, farmers. One of those people that I am so thankful to have gotten to know better, Mary Faber, a dairy and grain farmer in central Illinois, invited me to attend the Illinois Harvest Dinner last week. The Illinois Harvest Dinner is a fantastic event that brings together crop and animal farmers, food industry workers, people in the health industry, educators, government officials, and consumers and invites them to have an open and free-flowing discussion about, well, whatever the night brings up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKSpUNm_wYEM0ENpDaCLjtiY_5Z5d30frj5y_Qxvhs_l69H0_Z1M_G4i8p2Gd6QoRuSv8DcTwd97geSuY9XY69y2ORnfmm1xI_7jSEGBl6oNWlByU128gXPS59y5Om9B8qcuocWwW8JLU/s1600/IMG_20170906_172120674_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKSpUNm_wYEM0ENpDaCLjtiY_5Z5d30frj5y_Qxvhs_l69H0_Z1M_G4i8p2Gd6QoRuSv8DcTwd97geSuY9XY69y2ORnfmm1xI_7jSEGBl6oNWlByU128gXPS59y5Om9B8qcuocWwW8JLU/s320/IMG_20170906_172120674_HDR.jpg" width="320" /></a></div>
<a name='more'></a><br />
<br />
The Pratt family, a family who grows corn and soybeans in north central Illinois, opened up their farm for this event to be held, and there couldn't have been a more perfect setting. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVZhTJcdWZZ957JRqGwozkkDfEZz3uVHMIizf2p_F-ruWlNPxCd8hFuJ-vhmiv7dSUPmauIxQhyXQIq1rqTHX4XLBHKnDsMb8Sdg9LcAh61RqBTaaooF6cVnbjxDIGb6byxysbL68iJ2s/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVZhTJcdWZZ957JRqGwozkkDfEZz3uVHMIizf2p_F-ruWlNPxCd8hFuJ-vhmiv7dSUPmauIxQhyXQIq1rqTHX4XLBHKnDsMb8Sdg9LcAh61RqBTaaooF6cVnbjxDIGb6byxysbL68iJ2s/s640/DSC_0009.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We enjoyed appetizers that were served to us out in the yard, as two gorgeous cows grazed peacefully right next to us. The skeleton of a new building being constructed set a backdrop, as did the corn field and the surrounding equipment, which we were encouraged to explore.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgjBCE1GvzjsV4-Sa9OknCPZtVNaQLZk3tS_HIL0-YzaVmaeeNG2EtQQE0W9RGDd1CeD3EaoCbJHQYF8zrrIejBmvVrzh124axDvaH9UKXMdLT5XctHPNAse2415HtK2zJlklE97gwQ1F/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgjBCE1GvzjsV4-Sa9OknCPZtVNaQLZk3tS_HIL0-YzaVmaeeNG2EtQQE0W9RGDd1CeD3EaoCbJHQYF8zrrIejBmvVrzh124axDvaH9UKXMdLT5XctHPNAse2415HtK2zJlklE97gwQ1F/s320/DSC_0004.JPG" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07ZhyphenhyphenNCAS4Zy-GP0K6i9hej4EuTpv9IpOnwba3cN8Qif8wB4iZ0ATwxZ56qS7Nf4WGyxPaWMrsSAIN62kFGPAiZeFXTtWaUUZ4vAiNXdAtt625MbROjOFOpBbAtGLc5Herr0oXovlJDt3/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07ZhyphenhyphenNCAS4Zy-GP0K6i9hej4EuTpv9IpOnwba3cN8Qif8wB4iZ0ATwxZ56qS7Nf4WGyxPaWMrsSAIN62kFGPAiZeFXTtWaUUZ4vAiNXdAtt625MbROjOFOpBbAtGLc5Herr0oXovlJDt3/s320/DSC_0012.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMulhVkuQNTlq85mMF9vxsCjF4DfPEQY4026yrWVq42wsAHny2t8G1YVMpDx4ZAPbepF07j42A0E5uaJ5vjTOVjDN6B2RpURH4Y6aTj2voZOzLk5YrYZS-Jtw8xIwIgQPO9z1Rpbm7jrYU/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMulhVkuQNTlq85mMF9vxsCjF4DfPEQY4026yrWVq42wsAHny2t8G1YVMpDx4ZAPbepF07j42A0E5uaJ5vjTOVjDN6B2RpURH4Y6aTj2voZOzLk5YrYZS-Jtw8xIwIgQPO9z1Rpbm7jrYU/s320/DSC_0019.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
The food for the event was catered by Cracked Pepper, a catering company out of Peoria, Illinois (which happens to be the area in which I now live...like I said, stories for another day), and was focused on showcasing the delicious local foods that we have available to us here in the Midwest. I was drawn in by the cheeses, of course, but I fell in love with a blueberry dried cherry chutney and these amazing ground corn crackers made by the chef. Not to mention the platters of local veggies, which included pickled beans, beets, and fire roasted shishito peppers. And I was pleasantly surprised to see that an appetizer of a chicken salad was topped with one of my family's favorite garden oddities, ground cherries! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53P_dd5M-AJJZwxizaOBs4ZUEADTVfPiX9MqQ-ag5B_nQWtzWiunja_ZeOxxogufqfYd-072HZaKbnVRBGPLEt6P9e8Y9FxZDF-gq-p8yW4u69H6w26nMla6DHvjkNUUp1JWI5oWwUYUm/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53P_dd5M-AJJZwxizaOBs4ZUEADTVfPiX9MqQ-ag5B_nQWtzWiunja_ZeOxxogufqfYd-072HZaKbnVRBGPLEt6P9e8Y9FxZDF-gq-p8yW4u69H6w26nMla6DHvjkNUUp1JWI5oWwUYUm/s400/DSC_0005.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh67wTwDMA0QGqwGqwWcWj6pC_qdFRc8OKw98jYCZvpF7oV2xNT62LsiochiCWf5WH75uezwOHew8fb0ZpTXiLQRR-0lqF5jrgitWQ1_6nV8dmIj4RKJORKkDlCYaqqkStJvod0k27Mkj/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh67wTwDMA0QGqwGqwWcWj6pC_qdFRc8OKw98jYCZvpF7oV2xNT62LsiochiCWf5WH75uezwOHew8fb0ZpTXiLQRR-0lqF5jrgitWQ1_6nV8dmIj4RKJORKkDlCYaqqkStJvod0k27Mkj/s320/DSC_0015.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVYev_OUcb0MROkkspx7r0Kq9KssDwbojSVTxcBkCdx7dipBNOcue9muY2uG5v_Vt9JmI58TPGews9tcPbIwZr3NZ6HBvqfYrYolGVsPkfwEefPzLbhwEdjTKKyfbrbWMn0n5XVYehrmM/s1600/IMG_20170906_172448974_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVYev_OUcb0MROkkspx7r0Kq9KssDwbojSVTxcBkCdx7dipBNOcue9muY2uG5v_Vt9JmI58TPGews9tcPbIwZr3NZ6HBvqfYrYolGVsPkfwEefPzLbhwEdjTKKyfbrbWMn0n5XVYehrmM/s320/IMG_20170906_172448974_HDR.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfvHE4GG_nTpPjlEMZA6QReUaLDJyMbsYQLKR2N4KLn0ZUWicpICSQNXjoJOx3vfACvugcUDwRm_2mo89GiyZ0qpFzVlItbn3QDaLIU-ISdrixgeW53CrvWNbzJFibvvm6m7XyjMxES3/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfvHE4GG_nTpPjlEMZA6QReUaLDJyMbsYQLKR2N4KLn0ZUWicpICSQNXjoJOx3vfACvugcUDwRm_2mo89GiyZ0qpFzVlItbn3QDaLIU-ISdrixgeW53CrvWNbzJFibvvm6m7XyjMxES3/s320/DSC_0008.JPG" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We were invited to help ourselves to a selection of Prairie Farms beverages, which made me smile because Mary's family's farm produces milk for Prairie Farms. In fact, my kids get a kick out of looking for the number code on milk bottles in the store that signifies that it comes from the Peoria packaging facility where their milk is sent. There was milk of all sorts, along with lemonade, iced tea, beer, and water. There was also a great selection of wines, all from local wineries here in Illinois. For those of you who scoff at the idea that Illinois could have good wine, I would happily challenge you on that, but that's a whole different post as well.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYi6JNtCUmIDEQtJR-qDKXUnmekD8_Xm7npYsEHVRT8GXQD1Yy9apqDuzLWFz1SldWPI4uBxmhVu95IvGstA654DpEu_mSc8zh-vIu9pyV2hXQPD44zdwSHH1NMty-Pb815h3EQUMosmo/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYi6JNtCUmIDEQtJR-qDKXUnmekD8_Xm7npYsEHVRT8GXQD1Yy9apqDuzLWFz1SldWPI4uBxmhVu95IvGstA654DpEu_mSc8zh-vIu9pyV2hXQPD44zdwSHH1NMty-Pb815h3EQUMosmo/s320/DSC_0010.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZSwSqQLy5BddR1wRjcAbufgjfXCFM9w5jOuo51VT_bkt6tHS6fO_-DYw60NhyphenhyphenffHBdjotK2gjpA8StbCoHvIckxSjn-AefZedPwqSgNxUy2uwQvWGQkYjh-3yZ54aWVyyDUfhlRzcFCw/s1600/IMG_20170906_172851842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZSwSqQLy5BddR1wRjcAbufgjfXCFM9w5jOuo51VT_bkt6tHS6fO_-DYw60NhyphenhyphenffHBdjotK2gjpA8StbCoHvIckxSjn-AefZedPwqSgNxUy2uwQvWGQkYjh-3yZ54aWVyyDUfhlRzcFCw/s320/IMG_20170906_172851842.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
As guests of the dinner, we were permitted to climb up in the combine and tractors, explore inside the grain bins, and absorb all the information that the subtly placed signs provided about local agriculture and our food system. I feel like I'm generally well-educated about local agriculture, but I'm always finding new surprises, like the fact that Illinois is one of the world's largest sources of horseradish!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscheYv2mKuf55JB2F4TMvYBIrlBg771I1AN-7iSTYFDaoAQaPsNQ_ApZqJ-01lsGAkx65b4yOEIBb23KMGM9J4_jRyiPYjoxDsNgLLumDWRYkoWTfvBWts1bPJYIARMMMXdYfVsN1hiR8/s1600/IMG_20170906_172440583_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscheYv2mKuf55JB2F4TMvYBIrlBg771I1AN-7iSTYFDaoAQaPsNQ_ApZqJ-01lsGAkx65b4yOEIBb23KMGM9J4_jRyiPYjoxDsNgLLumDWRYkoWTfvBWts1bPJYIARMMMXdYfVsN1hiR8/s320/IMG_20170906_172440583_HDR.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrawaOi440N-_4vjOBWokUSpplGJqC2YZKsVaVDTTiif_Nj_t1fKzVe-yld6RZXoK3Mavgck9ehtIvOpX1MMHcPus4PmTuGzK71V24kbGOxYtqLrIpeFxTrYbIdPuPhzcH0EAt2cJSEVq/s1600/IMG_20170906_182105862_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrawaOi440N-_4vjOBWokUSpplGJqC2YZKsVaVDTTiif_Nj_t1fKzVe-yld6RZXoK3Mavgck9ehtIvOpX1MMHcPus4PmTuGzK71V24kbGOxYtqLrIpeFxTrYbIdPuPhzcH0EAt2cJSEVq/s320/IMG_20170906_182105862_HDR.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPS6gDakjvLS_QYjZyTc9Tb29V-OZNs79OHxMNTMTcGkPBxZOseC3cqJxUnl0Ma-oToVl1WJrCInAFflvzJUGYzAUbIsZhJRkaiQyqYeYIuK6FIQAu9V9Q2h9Fx0Ds6NKH7jlyZkSXo8S/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPS6gDakjvLS_QYjZyTc9Tb29V-OZNs79OHxMNTMTcGkPBxZOseC3cqJxUnl0Ma-oToVl1WJrCInAFflvzJUGYzAUbIsZhJRkaiQyqYeYIuK6FIQAu9V9Q2h9Fx0Ds6NKH7jlyZkSXo8S/s320/DSC_0028.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There were several young people circulating to also help build discussion. Members of the Future Farmers of America were doing a great job of leading guests in and then answering questions about the displays or agriculture in general. I had a nice discussion with an Illinois FFA student leader about her plans for college and her hopes to be the future of her family's farm in the coming years. The Pratt family kids were also on hand, and I was especially impressed with how their daughter, who is, I believe, only 10, was able to tell us all about popcorn. Different types, what they're used for, how it differs from other types of corn, and more. You see, on their farm, the kids help to grow, harvest, dry, strip, package, take to market, and sell the popcorn, and they get to keep some of the profits in their own accounts, so they have a real invested interest in the popcorn. I think it's a fantastic way to build responsibility at a young age, and everyone listening was impressed with her enthusiasm and ease of speaking with a large group of adults. She even told us about broom corn and how it used to be used as actual brooms, and then walked guests back to the field where they could see it growing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z71zc6JkJyn3G6ilramll6uxCjHZ2yg6j14fq7C6FIk2ldmBf3v_vqQwuyecqqpMEjxqgGNrwXE3a6mVcZkAbDzijFTLsA05XdXYYmeFDPoMetWWj8BDIJerRaF8GxkyjNtnLlu-0HEx/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z71zc6JkJyn3G6ilramll6uxCjHZ2yg6j14fq7C6FIk2ldmBf3v_vqQwuyecqqpMEjxqgGNrwXE3a6mVcZkAbDzijFTLsA05XdXYYmeFDPoMetWWj8BDIJerRaF8GxkyjNtnLlu-0HEx/s320/DSC_0027.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
As the sun dropped lower in the sky and the night started to take on an early fall-like chill, we were gathered to the tables for dinner. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkrjGSfZDclzq23G0Pu7ULavU7urXhgupv7KekDxCSwOyjMXYPlcMhKnimIHibLAjylU46AwDIKIU5P2t-tS148Smg-yuDoM8zM8mPsDH8Xhen4nBQIGk3yrulHLn8MJMXAOyVQZW23uq/s1600/IMG_20170906_180632245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkrjGSfZDclzq23G0Pu7ULavU7urXhgupv7KekDxCSwOyjMXYPlcMhKnimIHibLAjylU46AwDIKIU5P2t-tS148Smg-yuDoM8zM8mPsDH8Xhen4nBQIGk3yrulHLn8MJMXAOyVQZW23uq/s320/IMG_20170906_180632245.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb-bUGXuwFZnvunqwmAlSTPD7nU8L5_nXa0iTCE5haxrZs5jz5LAfRNz7bfFaaH3oL4_sOrniIOH9_d50mJHWMIruhwHzx0YVrdf4LIyK5M8TkPR_VLy_3ULEg-qztUgOmgJluQKEPbsx/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb-bUGXuwFZnvunqwmAlSTPD7nU8L5_nXa0iTCE5haxrZs5jz5LAfRNz7bfFaaH3oL4_sOrniIOH9_d50mJHWMIruhwHzx0YVrdf4LIyK5M8TkPR_VLy_3ULEg-qztUgOmgJluQKEPbsx/s320/DSC_0030.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Each table had a reserved chair for a featured farmer, but then guests were invited to sit wherever they'd like. My table's featured farmer was Dr. Lynda Gould, a veterinarian, whose family I had met a couple of years back on a trip to their hog farm with Illinois Farm Families and the City Moms. Also sitting at my table were a pair of professors from Northern Illinois University who taught and studied in areas of nutrition and health, and a husband and wife farming couple from northern Illinois. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There was a short introduction of the chefs and the hosts of the event, and a quick thank you for attending, but after that, we were allowed complete freedom in wherever the conversations at our tables took us. As we enjoyed the delicious dinner, we talked about everything from kids to gardening tips to nutritional issues facing Americans to recipes to the way the media changes the way food is presented and produced. I really wish that everyone had the opportunity to have such great conversations with the people involved in putting food on our tables.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZfd-sr8v59OfbO1atXEr5SGg6Ndvy8Rbpy7etgj8Qe3vRK_FWpCRIf7X0bIYTEFMzrIGTYpoW5Lu25YCixnK25x4tEfcfa9SpHgUriFyMhbTs0xz3ZAjT6CQZFv7H1EYdDvcNCv8o-4D/s1600/IMG_20170906_182350563_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZfd-sr8v59OfbO1atXEr5SGg6Ndvy8Rbpy7etgj8Qe3vRK_FWpCRIf7X0bIYTEFMzrIGTYpoW5Lu25YCixnK25x4tEfcfa9SpHgUriFyMhbTs0xz3ZAjT6CQZFv7H1EYdDvcNCv8o-4D/s400/IMG_20170906_182350563_HDR.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT9VsqnyyncOrXEFHfMasotG0YK4Taa1cFcEbUcjisGU9hrlAZmOn3iJOmZFRNMl7-js9IYBqazaiYeGS5hsMGDgEDp3ws2HCUJ8rBAZhNHaJ5NFUrlNog3Q5M6hyEhjANtR7JdYRXDip/s1600/IMG_20170906_191609278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT9VsqnyyncOrXEFHfMasotG0YK4Taa1cFcEbUcjisGU9hrlAZmOn3iJOmZFRNMl7-js9IYBqazaiYeGS5hsMGDgEDp3ws2HCUJ8rBAZhNHaJ5NFUrlNog3Q5M6hyEhjANtR7JdYRXDip/s320/IMG_20170906_191609278.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZV2JcwMOVRK-alVB4R1R8uXzcCbGkUTgANCMWQetEQVebt_utbcKekAe5h1RHsAUuMatT9gNrgrNVzDOM_aU3isWLGckjUITAn65jzRPcRwhEtXOHIq7pkf_HNFSVIWsAK_JHgCryMOw/s1600/IMG_20170906_183325596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZV2JcwMOVRK-alVB4R1R8uXzcCbGkUTgANCMWQetEQVebt_utbcKekAe5h1RHsAUuMatT9gNrgrNVzDOM_aU3isWLGckjUITAn65jzRPcRwhEtXOHIq7pkf_HNFSVIWsAK_JHgCryMOw/s320/IMG_20170906_183325596.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And really, the conversations need to be happening more, all over, not just at events like this one. Food is something that is in our lives several times every day. It's unavoidable, yet so many people don't really think about how it is made, or what it goes through before it gets to them, and they don't really know anything about the people who help get it to them. It's not hard to start these conversations. Farmers are more than happy to talk about what they do, even invite you into their operations so that you can really get a feel for what they do. You can talk to farmers at your local farmers markets, or use social media to connect with farms of products that you enjoy or are curious about. Contact your local farm bureau (really, they are all over, even if you don't think that you live by farms). Once you start looking for opportunities to connect with people, I'm betting that you will find them more and more easy to discover.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZeKgmf7Fez01vyywNAvRhGSIRSkW0vJlwzGo2ou6oKU-cFw-pudPg1VVh63r7jACz1SAxTNcs7nwE-lDU3UAtH28Vj8VuOZtSFhQciEu8ylQQWn910d2W_CiVmiBe6Ut_GzaxMIoupZN/s1600/IMG_20170906_195646008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZeKgmf7Fez01vyywNAvRhGSIRSkW0vJlwzGo2ou6oKU-cFw-pudPg1VVh63r7jACz1SAxTNcs7nwE-lDU3UAtH28Vj8VuOZtSFhQciEu8ylQQWn910d2W_CiVmiBe6Ut_GzaxMIoupZN/s320/IMG_20170906_195646008.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXZ2cv4gespSA-7hMjh3JGNgSEMGJ-sginqW1BZLC6MRJnsHEfIFLMCLHXSBj9OVGfql5TtlU9T2qWMBbBUtc0ayGmi_vKAY9KAh5UeZ8A97M9dseRglbdOx4Bkc8yC-kNGhk4Y_LZHyy/s1600/IMG_20170906_195955347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXZ2cv4gespSA-7hMjh3JGNgSEMGJ-sginqW1BZLC6MRJnsHEfIFLMCLHXSBj9OVGfql5TtlU9T2qWMBbBUtc0ayGmi_vKAY9KAh5UeZ8A97M9dseRglbdOx4Bkc8yC-kNGhk4Y_LZHyy/s320/IMG_20170906_195955347.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-yL76i4pvIpY60j95S-HpBeJ1nyeBpClGrcJlz5glGyTxNzR2uAQAZP6EmsdHMyDiJ2CeCyKZoACrYBbSuVx9WK0TvYfjedrhirWMu7jrOBk9mx4cTlaUz1WtdlkLHAmjM962dbcJE1T/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-yL76i4pvIpY60j95S-HpBeJ1nyeBpClGrcJlz5glGyTxNzR2uAQAZP6EmsdHMyDiJ2CeCyKZoACrYBbSuVx9WK0TvYfjedrhirWMu7jrOBk9mx4cTlaUz1WtdlkLHAmjM962dbcJE1T/s320/DSC_0039.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
As night wound down on the Illinois Farm Dinner, guests helped themselves to a sundae bar provided by Culvers, and the evening was crowned with a full moon rising up over the fields to light our ways home. It was one of those times where I was fully immersed in how amazing the world and life can be, and I'll be honest, I didn't take as many pictures as I normally would, because I was completely in the moment.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsEfnURGPCvZtTz_tv2Cy6DnhCc_hYg0HyGGoysX4qnUgaxj1n400j8NX27MGmeFHblOGo7iZqNX8NA6A1PTMxM_gCdC1SnfVZs5TJBPe_w4PU3ePZd3XW1uFGn2AoyZBMBcmwZQMJgue/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsEfnURGPCvZtTz_tv2Cy6DnhCc_hYg0HyGGoysX4qnUgaxj1n400j8NX27MGmeFHblOGo7iZqNX8NA6A1PTMxM_gCdC1SnfVZs5TJBPe_w4PU3ePZd3XW1uFGn2AoyZBMBcmwZQMJgue/s640/DSC_0041.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Many thanks to Mary Faber and Katie Pratt for putting on this wonderful event, for opening up your farms and your lives to us, and for providing this forum for people to openly communicate about what's going on with our food. I hope that many, many others will follow your lead.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
New recipes on the blog will be coming soon, I hope, and you can keep up with me on social media on <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, <a href="http://www.pinterest.com/ekrasin" target="_blank">Pinterest</a>, <a href="http://www.instagram.com/krasimom" target="_blank">Instagram</a> and <a href="http://www.twitter.com/krasimom" target="_blank">Twitter</a>. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-67841212880672023512016-06-15T06:30:00.000-05:002017-10-11T16:06:02.360-05:00Gooseberry Gin Fizz<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bCm1E4eIBBxvwy7DOcFVFY7Zi_Cv3V57cV1qhIIjevYkjIDX-JyR6HHVlRZg8kr2pZtIidTENCBjK2DYkgOU9NpkdZpF6C8xMO5-UL497q3rqenR0zvUpB7ypS_GhWOKOz5yammkuoql/s1600/IMG_20160614_194530357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bCm1E4eIBBxvwy7DOcFVFY7Zi_Cv3V57cV1qhIIjevYkjIDX-JyR6HHVlRZg8kr2pZtIidTENCBjK2DYkgOU9NpkdZpF6C8xMO5-UL497q3rqenR0zvUpB7ypS_GhWOKOz5yammkuoql/s400/IMG_20160614_194530357.jpg" width="300" /></a></div>
<br />
<span id="goog_711449936"></span>
One of the best things about having a home garden is that I can grow things that are kind of hard to find in the market. Take gooseberries, for example. They're easy to grow, slightly harder to pick because they have huge thorns, and a total treasure in my yard. Those huge thorns help to keep birds and critters from stealing my bounty... like they did with my cherries this year, grrrrrrrrr...<br />
<br />
<a name='more'></a><br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetHnWP7LEk4ipJ3-1LG9PFtyFMVX3f7xOnSLPfLdnIPVmbDVzaLbUiG1g28Lr2KT5Urbq6LZ20j7zsGiXnkBXScgRAgpds9OBlpcubSRASW8fhBdEzF-zimPUwIZ96fB2ft9LrkhlhM1i/s1600/IMG_20160614_124624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetHnWP7LEk4ipJ3-1LG9PFtyFMVX3f7xOnSLPfLdnIPVmbDVzaLbUiG1g28Lr2KT5Urbq6LZ20j7zsGiXnkBXScgRAgpds9OBlpcubSRASW8fhBdEzF-zimPUwIZ96fB2ft9LrkhlhM1i/s320/IMG_20160614_124624.jpg" width="240" /></a></div>
<br />
I picked about 5 cups of gooseberries off of one of my bushes. A while bowl full of tart, delicious potential. So, on a hot summer's night, I decided to make a cool, refreshing drink: a gooseberry gin fizz. If you are lucky enough to find gooseberries in the store, it's likely that they won't be sold in huge quantities, and this recipe is perfect for small amounts. And if you're lucky enough to find gooseberries at the farmers market, buy whatever you can handle! You can make jam, tarts, pies...<br />
<br />
But back to the cocktail:<br />
<br />
First, take 6-8 gooseberries, slice then in half, and middle them in a mixer or mason jar with 2-3 teaspoons of sugar. If your gooseberries are sweet, dial back on the sugar, if they're tart, dial it up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUhfUjnUDEK2WwHMIPlX1Fhbo_tEp61zYV1OP4pWGTBzCQS4izVpe0ZmWX2_OgcwzVgyIs-HpQos8GngaTnLylx9c0OnzUA6xSTwrShEHnOn7m8lsqrl_EvbdO6LkG3oXBNXDpxX4y8oz/s1600/IMG_20160614_193223792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUhfUjnUDEK2WwHMIPlX1Fhbo_tEp61zYV1OP4pWGTBzCQS4izVpe0ZmWX2_OgcwzVgyIs-HpQos8GngaTnLylx9c0OnzUA6xSTwrShEHnOn7m8lsqrl_EvbdO6LkG3oXBNXDpxX4y8oz/s320/IMG_20160614_193223792.jpg" width="240" /></a></div>
<br />
Add 2 ounces of your favorite gin and one egg white to the mixer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFE8CK8JcmnUmcj8gV6-UKMSVOz5ur0YbCTKxzpP6nWKTPlG6hL03D9mTTXpmeBHUdJe9wXflE1k5HE91Jfm6zNYlWtCe1ZCrqypVoLaS6FfLQd1UWypseuO6jTcwWM_GAUj-5BI78ecy3/s1600/IMG_20160614_193712669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFE8CK8JcmnUmcj8gV6-UKMSVOz5ur0YbCTKxzpP6nWKTPlG6hL03D9mTTXpmeBHUdJe9wXflE1k5HE91Jfm6zNYlWtCe1ZCrqypVoLaS6FfLQd1UWypseuO6jTcwWM_GAUj-5BI78ecy3/s320/IMG_20160614_193712669.jpg" width="240" /></a></div>
<br />
Shake vigorously for 20-30 seconds. It should be getting frothy. Then add a handful of ice and shake for a while more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQaVN3MY5TFwckjXBFB19cUxn-zu5LMHMTuchfPOEbJuK7RLjuLYCnhTMt5fVQNCAUiV1vq3XQRZ0_7Ca3q3p2MUcfP7kMAUgv5TO2cgSIa8iuriWU7TyJH_UetCCE8vczsEwau1N0nT7/s1600/IMG_20160614_194033073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQaVN3MY5TFwckjXBFB19cUxn-zu5LMHMTuchfPOEbJuK7RLjuLYCnhTMt5fVQNCAUiV1vq3XQRZ0_7Ca3q3p2MUcfP7kMAUgv5TO2cgSIa8iuriWU7TyJH_UetCCE8vczsEwau1N0nT7/s320/IMG_20160614_194033073.jpg" width="240" /></a></div>
<br />
Strain into a glass, then top it with a splash of club soda. Just for kicks, slice partway through a couple of gooseberries and use them to garnish the rim of the glass.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Tah-dah! Your very own fancy schmancy seasonal artisan cocktail!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlXOSb7aPo-WimTgpLNeDXrpcu1v-IzQuJ2vd8BqDFfDNnIGrEWK_xUAK9i7B7WJZo3oNKrxkqWJ8KKrYgLF-LbymfSqeXDj9MNo2ToGwiLhKZWXDV7NATDFUiQAvzdFVa2GkcN5vIwpp/s1600/IMG_20160614_194523971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlXOSb7aPo-WimTgpLNeDXrpcu1v-IzQuJ2vd8BqDFfDNnIGrEWK_xUAK9i7B7WJZo3oNKrxkqWJ8KKrYgLF-LbymfSqeXDj9MNo2ToGwiLhKZWXDV7NATDFUiQAvzdFVa2GkcN5vIwpp/s320/IMG_20160614_194523971.jpg" width="240" /></a></div>
<br />
The gooseberries bring their unique flavor and tartness to the drink, while the egg white lends a smooth creaminess that takes the edge off of the gin. It's a delightful way to end a hot day, or to kick off a hot afternoon!<br />
<br />
Cheers to summer!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-50302449207526924552015-11-04T18:32:00.000-06:002015-11-04T20:26:13.484-06:00I'm Baaaaaaack... And I Brought Butternut Vanilla Bean Jam!It's been a while. I'm sorry about that. Life has been hitting hard, and actually reality has been taking priority instead of the blogosphere.<br />
<div>
<br /></div>
<div>
But I'm back, and I think you'll enjoy what I've got. You see, just because I haven't been blogging doesn't mean I haven't been cooking and creating! So, now I have a backlog of recipes to get out to all of you. But let's not get ahead of ourselves...</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3P8FAKvqczoBhtRw7gOtb0Bv41ks1DZs01qLM__JuD9f5q4Gz_e1RrgCljdhVlLb4-i6PEKBcFZfLeLA37Jf7g-RJZD2aTCNuo9dTk4Hes_N61hIIdovCgkSvHAPupD7i7cAjbC-iTtUy/s1600/IMG_20151104_161744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3P8FAKvqczoBhtRw7gOtb0Bv41ks1DZs01qLM__JuD9f5q4Gz_e1RrgCljdhVlLb4-i6PEKBcFZfLeLA37Jf7g-RJZD2aTCNuo9dTk4Hes_N61hIIdovCgkSvHAPupD7i7cAjbC-iTtUy/s320/IMG_20151104_161744.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
Today's recipe is one that I'm really thrilled with. Long story short, one of my littles was home sick today, and I got a little extra play time in the kitchen. I had seen a while back a picture of some pumpkin jam, and I found the idea intriguing. Today, my butternut squash called out to me instead, and I decided to throw in some vanilla beans, since I like the combo of vanilla and squash. </div>
<div>
<br />
<a name='more'></a><br /></div>
<div>
First, peel and gut a butternut squash. Then cool the flesh into small cubes.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicChRg-jmwYy3lsgniink37ez3gqfLVJ-useGU9YHDtGNHkPz1jDzIsgsID2hZGmdo54q7641fNFrZ8VpGP0vleWwKoU2ufurTZQ9-Rhu1ZNVsS5kueAMvMW41ymCBhAIDshnDDCmuIKlp/s1600/IMG_20151104_125759251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicChRg-jmwYy3lsgniink37ez3gqfLVJ-useGU9YHDtGNHkPz1jDzIsgsID2hZGmdo54q7641fNFrZ8VpGP0vleWwKoU2ufurTZQ9-Rhu1ZNVsS5kueAMvMW41ymCBhAIDshnDDCmuIKlp/s320/IMG_20151104_125759251.jpg" width="180" /></a></div>
<div>
<br /></div>
<div>
Toss the cubes with the juice of one lemon, two vanilla beans, sliced in half down the length, and 2 cups of brown sugar. Let that mixture sit for a couple of hours.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy11UO8x5WBeuR_XLdqvlKhPOvXsN6GfNYbc3eqoqiT0fXMoS1d8pmyBdJhTnzqcY3snknRm-fZ2YxN6xZRMMtR-NBBeFheS-_kz07E3cMx5ZuasNPiILEkmogMrx11KQH28EgphYiFp2/s1600/IMG_20151104_153756562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy11UO8x5WBeuR_XLdqvlKhPOvXsN6GfNYbc3eqoqiT0fXMoS1d8pmyBdJhTnzqcY3snknRm-fZ2YxN6xZRMMtR-NBBeFheS-_kz07E3cMx5ZuasNPiILEkmogMrx11KQH28EgphYiFp2/s320/IMG_20151104_153756562.jpg" width="180" /></a></div>
<div>
<br /></div>
<div>
It should release juices and get nice and fragrant from the vanilla. When you're ready, transfer all of that to a pot. Over medium heat, bring it to a boil for about a half hour, until the squash is starting to break down.</div>
<div>
<br /></div>
<div>
Remove the vanilla beans (the seeds should already be all through the mixture), and blend it all with an immersion blender or carefully in a blender.</div>
<div>
<br /></div>
<div>
Return the jam to the heat to thicken it for a few more minutes.</div>
<div>
<br /></div>
<div>
Put the jam into 2 sterilized 8 ounce jars and put on clean seals. While the heat will seal the jars, I'm not entirely confident in its preserving safety on this one, so you might still want to refrigerate these.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWFgTlEMlDZZaJLbGsgkk5eNr0wZv6uYJ5cHhyphenhyphen3WF7qzEbQ2jv3MWkLd0CPcuwdcGRpnxgfDjtyZ300kVglN4ijYkxHyw_SCQOimRbzSYGMCpLLEb4g2IjimfsbNg1qyYDjieBUEaj6td/s1600/IMG_20151104_161413552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWFgTlEMlDZZaJLbGsgkk5eNr0wZv6uYJ5cHhyphenhyphen3WF7qzEbQ2jv3MWkLd0CPcuwdcGRpnxgfDjtyZ300kVglN4ijYkxHyw_SCQOimRbzSYGMCpLLEb4g2IjimfsbNg1qyYDjieBUEaj6td/s320/IMG_20151104_161413552.jpg" width="180" /></a></div>
<div>
<br /></div>
<div>
But no worries... Those jars won't last long!</div>
<div>
<br /></div>
<div>
The flavor is full-out fall, with a lovely sweetness. It's not overwhelmingly squashy, and if you didn't know how it was made, you might have a hard time believing that you were eating jam made from squash. It would be great on any bread that you would typically serve jam on, but I think it also would rock as a pancake topping, to roast chicken, or even in some creative mixed drinks!</div>
<div>
<br /></div>
<div>
<br /></div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-90770608364199050322015-05-18T08:21:00.000-05:002015-05-18T08:21:03.215-05:00Rhubarb Vodka Tonic and a Homemade Rhubarb Ginger LiqueurRhubarb is an amazing thing to have in your garden. It comes back bigger and better every year, and the more you use it, the more you will get. It's one of the first edibles to sprout in the spring, and mine tend to produce well through summer into fall. The rosy red stalks make me smile, and I love sneaking their aggressively tart flavor into treats of many sorts.<br />
<div>
<br /></div>
<div>
Come springtime this year, my inbox suddenly was filled with rhubarb inspired drinks, and that made me go into mad scientist bartender mode. I looked at a few and then decided that they weren't quite what I wanted, so I set about making my own Rhubarb Ginger Liqueur.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5QFDoz4O20SUlbSAY8F7Ov4_Fu-FqLYGIMq4wRhvS4mQ7xRoy_uhS1mLOKnXpEh3XPEX7MsSzFabRYH1ehrvceaqsyLFXPz0wmscq0uE3UDVQuV5VEVFe_4c8bSBcMfmsa-HGqmNu0mN/s1600/DSC_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5QFDoz4O20SUlbSAY8F7Ov4_Fu-FqLYGIMq4wRhvS4mQ7xRoy_uhS1mLOKnXpEh3XPEX7MsSzFabRYH1ehrvceaqsyLFXPz0wmscq0uE3UDVQuV5VEVFe_4c8bSBcMfmsa-HGqmNu0mN/s320/DSC_0680.JPG" width="212" /></a></div>
<br /></div>
<div>
First off, I chopped up a bunch of rhubarb from my garden, as much as my first harvest held, which was about a pound and a half. </div>
<div>
<br /></div>
<div>
Then I made a quick simple syrup by heating a half a cup of sugar with a quarter cup of water until the sugar dissolved. </div>
<div>
<br /></div>
<div>
I took a big jar and put in the rhubarb, the simple syrup, 3 cups of vodka, and a half cup of ginger liqueur. </div>
<div>
<br /></div>
<div>
Put the lid on, give it a good shake, and let it sit at room temperature, shaking daily, for about 2 weeks, until the rhubarb has released all of its color into the liqueur.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9r2x4xzNktYIfY9bikeQSptenLayiWnrgrp3Zwj4Hbgl_zbxbitRX4x_p9VlN2hLmnBDOejonJdDqflDL8Ssuw7UCFFpCcy7QeLZbb61lscA3Us-VejguBWfVds0IvopX9DuFb0qQ6rD/s1600/DSC_0678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9r2x4xzNktYIfY9bikeQSptenLayiWnrgrp3Zwj4Hbgl_zbxbitRX4x_p9VlN2hLmnBDOejonJdDqflDL8Ssuw7UCFFpCcy7QeLZbb61lscA3Us-VejguBWfVds0IvopX9DuFb0qQ6rD/s320/DSC_0678.JPG" width="212" /></a></div>
<br /></div>
<div>
Then I strained it through a fine mesh strainer and bottled it up to store.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WxPntx8A4G-YAzBLKAUfDAXPL4Gaq451hHn7ivlt1KaH25rsT2JWsJO9A3x9RfXE_YzikLij4lc3a0CGzFkEcGZFZ-HX3hLgsyectqIOepfjT9iULKnRhl1KFJezoAozDnUz1jPuAKYZ/s1600/DSC_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WxPntx8A4G-YAzBLKAUfDAXPL4Gaq451hHn7ivlt1KaH25rsT2JWsJO9A3x9RfXE_YzikLij4lc3a0CGzFkEcGZFZ-HX3hLgsyectqIOepfjT9iULKnRhl1KFJezoAozDnUz1jPuAKYZ/s320/DSC_0679.JPG" width="320" /></a></div>
<br /></div>
<div>
But whoops! It couldn't all fit in the jar I chose, so I had to sample it in a little beverage.</div>
<div>
<br /></div>
<div>
Take the rhubarb ginger liqueur, top it off with some tonic, and BOOM: Rhubarb Vodka Tonic. I garnished mine with a little rhubarb twist from harvest #2 for the year.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk3YPYow4Q9D24ARUbb1rrRXBx7I8DlAGP7vL-LHhSSVZVqQ4SCYkENdYttQRppdNGlI_swyojdilG6dtk1chS39Nv_QTloNyUpjatKVNjrByzrmjgcvf388F-XL3y2g3AttAeBaQMbk7/s1600/DSC_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk3YPYow4Q9D24ARUbb1rrRXBx7I8DlAGP7vL-LHhSSVZVqQ4SCYkENdYttQRppdNGlI_swyojdilG6dtk1chS39Nv_QTloNyUpjatKVNjrByzrmjgcvf388F-XL3y2g3AttAeBaQMbk7/s320/DSC_0682.JPG" width="320" /></a></div>
<br /></div>
<div>
It's tart and sweet and everything that I love about rhubarb, with the smallest hint of ginger to keep things interesting. And that color...so bright and cheery!</div>
<div>
<br /></div>
<div>
Cheers to spring, my friends!</div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-77211045693077676602015-05-13T10:36:00.000-05:002015-05-13T10:36:00.559-05:00Chive JellyWe have a chive plant that is more than just a plant in our garden. It is a part of our heritage, a legacy. We got the chives as a small split off of my husband's grandmother's plant at her house. We planted it at our first house, when we were first married. When we had our first daughter, we built a new house, and the chives moved with us across town. Over the last decade, they have grown, and grown, and grown. And we have shared the chives with many others. My kids give them to teachers as gifts. They invite friends to sample from our plant and then send them home with a split off of it so that they can plant chives in their own yards. This particular plant has taken root in dozens of yards around the Chicago suburbs. And it keeps going strong, just like my husband's grandma did for so many years.<br />
<br />
This winter, sadly, time finally caught up with our beloved Gigi, and our family journeyed through one of the saddest goodbyes we've had to face. Then, this spring, her chives popped up in our yard once again, a reminder that life grows. We miss her terribly, but I know we will always remember her with such love, and I know that she felt that love while she was here.<br />
<br />
As far as cooking goes, there are so, so many ways to use chives. My kids will eat them straight out of the garden, but they also like them sprinkled on eggs or potatoes. I mix them in with chicken dishes or with fish. They are great in savory muffins or quick breads. But after reading an online article about herb jellies, I started thinking about trying out a chive jelly. I'm a big fan of the more savory jellies, like onion jam and pepper jelly, and I thought that the chives would be a great spread for crackers or bread, or to use as a glaze for meat.<br />
<br />
I started by chopping up a big bunch of the chives, about 2 cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0pN6f7VlXbJ_U52Wz6Aie7URi4GyCp9Z8tP-0BT26sTewnWOkNM3I8Qdriq22p83mBCmnltTkWYBaWZlPc6E28My1cwt0uNePPmHP-HIFVPkXNNBHlvTPCJ_CY9Xl6spCuQdUbAwVsBF/s1600/DSC_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0pN6f7VlXbJ_U52Wz6Aie7URi4GyCp9Z8tP-0BT26sTewnWOkNM3I8Qdriq22p83mBCmnltTkWYBaWZlPc6E28My1cwt0uNePPmHP-HIFVPkXNNBHlvTPCJ_CY9Xl6spCuQdUbAwVsBF/s320/DSC_0640.JPG" width="212" /></a></div>
<br />
I put the chopped chives in a pot with 2 cups of water, and brought it all to a boil for a couple of minutes. Then I poured the chives and the water into a separate container, covered them, and let them seep for a couple of hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8cUGJcsbZupeiX_mYHWnmfVBkWkSd-ReZ9UfP-_xXDC-HNvhtBr4f1SEoiUqRMtjkKyrWvxL2-m3JI-EcFZ0hJsuqG0X1RVC8MoidNMbr4-g1nk-WfRzckPF_cvooPrgfouVwVqdo4-T/s1600/DSC_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8cUGJcsbZupeiX_mYHWnmfVBkWkSd-ReZ9UfP-_xXDC-HNvhtBr4f1SEoiUqRMtjkKyrWvxL2-m3JI-EcFZ0hJsuqG0X1RVC8MoidNMbr4-g1nk-WfRzckPF_cvooPrgfouVwVqdo4-T/s320/DSC_0641.JPG" width="320" /></a></div>
<br />
The next thing I did was to strain liquid from the chives through a fine mesh strainer, pushing the chives to get all the "juice" out of it. Kind of like a chive tea.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhOJTNrq-ni9VRbFfXXc6FmjTd4eXwxY-CreC5eGrCJIUN9vfYi04EnmNzzHUxO4WhZbT_RKTbp9nOVXyTE250l-WRrOwhxHqLunNnWhXPGiR4lMl0s7gfgO8t71AvrV7VYyo-YDXxUsi/s1600/DSC_0643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhOJTNrq-ni9VRbFfXXc6FmjTd4eXwxY-CreC5eGrCJIUN9vfYi04EnmNzzHUxO4WhZbT_RKTbp9nOVXyTE250l-WRrOwhxHqLunNnWhXPGiR4lMl0s7gfgO8t71AvrV7VYyo-YDXxUsi/s320/DSC_0643.JPG" width="212" /></a></div>
<br />
I prepped several canning jars and lids, boiling the jars for 10 minutes and then keeping them in the hot water until I needed them. I soaked the lids in some of the boiled water as well to soften up the seals.<br />
<br />
I took the chive tea and put it in a large pot with 1/4 cup of white vinegar, a pinch of salt, and 4 cups of sugar and brought it up to a boil. Then I added one package (3 ounces) of liquid pectin, brought it back to a boil for one minute, and took it off of the heat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8p0MrIscn_fUZ8a2gu0ZRVbXVjk0-MFOXuke3Py2wSEOABd19UJs0V5mV8xdhicudT1kU8NT__oznAMuXjRnWGcBYdJYmlxBEvT4ewmZajnkJCPqO0EQD_jm1qSdJyVkFwvrjzsW1sdok/s1600/DSC_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8p0MrIscn_fUZ8a2gu0ZRVbXVjk0-MFOXuke3Py2wSEOABd19UJs0V5mV8xdhicudT1kU8NT__oznAMuXjRnWGcBYdJYmlxBEvT4ewmZajnkJCPqO0EQD_jm1qSdJyVkFwvrjzsW1sdok/s320/DSC_0645.JPG" width="320" /></a></div>
<br />
There was a bit of foam, so I skimmed that off of the hot jelly and then poured it into the prepared jars and put the lids and seals on. I got about 4 pints of jelly total.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkA5XxXFrNengkJ1FohU65HcAPU1G-QXmBtkaJceQdMN9Kf5bgAJevuhZyO6bkbNsBPm8C2wePMjP_dOVd_VlQ3EoUmtNeU9FcLYzVOLV7Jx1aA1-keD06BG_eAOUmEgzZr2PsvRoX1be/s1600/DSC_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkA5XxXFrNengkJ1FohU65HcAPU1G-QXmBtkaJceQdMN9Kf5bgAJevuhZyO6bkbNsBPm8C2wePMjP_dOVd_VlQ3EoUmtNeU9FcLYzVOLV7Jx1aA1-keD06BG_eAOUmEgzZr2PsvRoX1be/s320/DSC_0647.JPG" width="320" /></a></div>
<br />
Listening to the pinging pops of the lids as they sealed made me smile. Opening up the first jar, spreading it onto a cracker and popping it into my mouth made me smile even more. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlhmEAAjFCfQkR6xWN5zZYC5sMxBDVOq-kWQ7haXK9XdOBM_WPQMMNKQRcZZ5qlSq22T545cMC-CIH3tlgvTn_atS7jrB8Wr997u9VpdS7JwvkeXusciIy3yVQfK_Ya-BR1TL7RtiVBf1/s1600/DSC_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlhmEAAjFCfQkR6xWN5zZYC5sMxBDVOq-kWQ7haXK9XdOBM_WPQMMNKQRcZZ5qlSq22T545cMC-CIH3tlgvTn_atS7jrB8Wr997u9VpdS7JwvkeXusciIy3yVQfK_Ya-BR1TL7RtiVBf1/s320/DSC_0648.JPG" width="212" /></a></div>
<br />
Chive jelly is a good thing. A really good thing. It tastes sweet and savory, clean and grassy, and it's almost like having a bit of spring in a jar. Very little fuss for a whole lot of yum. Definitely worth a try!Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com1tag:blogger.com,1999:blog-1054178412326339321.post-44841469616911552002015-04-02T07:47:00.000-05:002015-04-02T07:47:12.204-05:00Lemon Sunshine BlondiesI have to admit, I enjoy browsing Pinterest more than I thought I would. And one of the ones that ALWAYS gets me is those lemon brownies. They are sunny, and yellow, and...either made with a bunch of stuff I don't like or the reviews on them are extremely disappointing. *sad trumpet noise*<br />
<br />
In my head, they are buttery and citrusy and oh so wonderful. But the reviews always seem to say that they aren't the right texture, or they don't have much lemon flavor at all. So I made the decision, after a rough few weeks of hard-hitting real life worries around here, that I needed to make the thing that they were in my head exist.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5X2sfobm-Fg9BfWTSvHee3rd6_pNR22DC9w2te9-sHibFhBOSReWT3HK3JZMpJcvZLvE_BBcqhFdPvk6vtldqg3d4DkgyG02DW-Q-yRS9Jd6ILZGeubUJ-9Q1UHG2RNACh-hLcUjEFUAH/s1600/DSC_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5X2sfobm-Fg9BfWTSvHee3rd6_pNR22DC9w2te9-sHibFhBOSReWT3HK3JZMpJcvZLvE_BBcqhFdPvk6vtldqg3d4DkgyG02DW-Q-yRS9Jd6ILZGeubUJ-9Q1UHG2RNACh-hLcUjEFUAH/s1600/DSC_0981.JPG" height="320" width="212" /></a></div>
<br />
I started with my basic blondie pattern and lemoned it up with real lemon zest, juice, and a dash of orange blossom water. You know, to keep it from being ordinary. So it's a quick and easy dessert, with only 7 ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6NUM-17ClpIREnH_JWt1E9sBhJjZY0oBGCy8ErPolPARZQWyxp26p_njIBmKDfMK1i_YX0R50BXMC0ubqnMJIGNmfMA4XKvtR9cgVr_yLXmI43SsB1mxALZhsyHqrZsHwUFK4scVw74B/s1600/DSC_0972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6NUM-17ClpIREnH_JWt1E9sBhJjZY0oBGCy8ErPolPARZQWyxp26p_njIBmKDfMK1i_YX0R50BXMC0ubqnMJIGNmfMA4XKvtR9cgVr_yLXmI43SsB1mxALZhsyHqrZsHwUFK4scVw74B/s1600/DSC_0972.JPG" height="212" width="320" /></a></div>
<br />
Heat your oven to 350 and grease an 8 by 8 pan.<br />
<br />
Melt a stick of butter.<br />
<br />
While the butter is melting, measure out a cup plus a tablespoon of flour into a mixing bowl and add a dash of salt and the zest of 2 lemons.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcdgYLJj_LvY8GzZi8OdHitmSCWWWQQmNvESRSqdRM6cEzCEKV9SAEk97yaTeOYq_YSFSu580FeFUO1F3FOCFzl-TG6ukSGxqCBFPekT3U2xjo7l0KoYDiShWiCSQPUvmDxP5v1kFoOLF/s1600/DSC_0973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcdgYLJj_LvY8GzZi8OdHitmSCWWWQQmNvESRSqdRM6cEzCEKV9SAEk97yaTeOYq_YSFSu580FeFUO1F3FOCFzl-TG6ukSGxqCBFPekT3U2xjo7l0KoYDiShWiCSQPUvmDxP5v1kFoOLF/s1600/DSC_0973.JPG" height="212" width="320" /></a></div>
<br />
When the butter has melted, mix a cup of sugar into it. Then add in a cup of sugar and mix. Add in an egg. Then mix in 2 tablespoons of fresh lemon juice and 1 tablespoon of orange flower water (can usually be found in the international section of grocery stores, by the Middle Eastern or Mediterranean foods). If you don't have or don't want to use the orange flour water, you can add more lemon juice or just stick with the 2 tablespoons.<br />
<br />
Add your wet mix to the dry and stir until it is all mixed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWiJOZbwHCrb9HWUJ5TcW21rKSpu_zwO1blwmGJayQCAGeqYSyxogpW8T9aHyGTDOEDRRQCMf8VeHeGygLbsk7c81WO7oI-8eFWfg-NcKufaTWefz14EimJxWx3RRNt1varjX6V0-n6oS/s1600/DSC_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWiJOZbwHCrb9HWUJ5TcW21rKSpu_zwO1blwmGJayQCAGeqYSyxogpW8T9aHyGTDOEDRRQCMf8VeHeGygLbsk7c81WO7oI-8eFWfg-NcKufaTWefz14EimJxWx3RRNt1varjX6V0-n6oS/s1600/DSC_0975.JPG" height="212" width="320" /></a></div>
<br />
Pour into the prepared pan and then bake at 350 for 20-25 minutes, until it is slightly golden around the edges and set in the middle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaJ0q9O6DF36z61Tx73AW32Y5KSeghicsU1kCghGpCpuFgXO5012MmC12dgRBLXvlsWoLb7WrB1aPH4uwd3sPeE9kO4ypxEZAjJDg7beM6jo9OK_Fe-OXYNaFlahEMc2_1evyq9jrqD5N/s1600/DSC_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaJ0q9O6DF36z61Tx73AW32Y5KSeghicsU1kCghGpCpuFgXO5012MmC12dgRBLXvlsWoLb7WrB1aPH4uwd3sPeE9kO4ypxEZAjJDg7beM6jo9OK_Fe-OXYNaFlahEMc2_1evyq9jrqD5N/s1600/DSC_0980.JPG" height="212" width="320" /></a></div>
<br />
Let cool before slicing and enjoying.<br />
<br />
My kids are such culinary critics these days, but they loved these. My 8-year-old commented that she "really liked the use of the lemon zest", and my oldest kept trying to figure out "that interesting floral taste hint". Little Mr. Picky just inhaled one, no commentary needed. And all the adults who were lucky enough to get a taste enjoyed them as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iqBdejIFVeVCfiGwuMw5HDXklmIdW-deI6U4FvyHNiL6Ugq-AUd8PllmCbJRid28aavOCWHb1FIdvMAWvecdaeh3qLQztHhcXvgi_8DdeiqDlRnp-fg9s9m6IVqXvv00abiBMFVNLktj/s1600/DSC_0990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iqBdejIFVeVCfiGwuMw5HDXklmIdW-deI6U4FvyHNiL6Ugq-AUd8PllmCbJRid28aavOCWHb1FIdvMAWvecdaeh3qLQztHhcXvgi_8DdeiqDlRnp-fg9s9m6IVqXvv00abiBMFVNLktj/s1600/DSC_0990.JPG" height="320" width="212" /></a></div>
<br />
They are everything I hoped they would be: bright, comforting, delicious...the essence of sunshine in a baked good. I'd say more, but I'll keep this post like the blondies: short and sweet. :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXd_46r28yWaFcngT6ast_wcbP6u7kZ4fPmsAUxaQV8nhMx39n9AKAni_dGnqrWDL8cmokuGczNEsOqtoA1YK3-vjccWj6NX_KWitUeU5BQvUB483H9bxrfUzE6rkkIYn7m8ArZl9oUA5/s1600/DSC_0984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXd_46r28yWaFcngT6ast_wcbP6u7kZ4fPmsAUxaQV8nhMx39n9AKAni_dGnqrWDL8cmokuGczNEsOqtoA1YK3-vjccWj6NX_KWitUeU5BQvUB483H9bxrfUzE6rkkIYn7m8ArZl9oUA5/s1600/DSC_0984.JPG" height="212" width="320" /></a></div>
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-42899936555079636722015-03-16T09:45:00.000-05:002015-03-16T09:45:29.228-05:00Orange-Spinach MuffinsSaint Patrick's Day is coming soon, and as usual, I'm trying hard to figure out ways to make everything green without using that dropper of food coloring that no one's body really needs. And, how fortuitous, my local grocery happened to have bunches of organic spinach priced at two for a dollar! I've done spinach muffins before, using a recipe from <a href="http://weelicious.com/2012/01/04/spinach-cake-muffins/" target="_blank">Weelicious</a>, and the kids were okay with them, but they were nothing they requested again. I've also had good luck with a savory Parmesan muffin that included spinach, but that seems more like a hearty winter muffin than a bright springy muffin. So what flavor could I use to bring in the spring and help sweeten up the spinach flavor to make a sweet, delicious muffin?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M_eBidITDxulBi9pugWEDtUpYo1xDA7V22-KFvpoeHJXNo43s7Ug9NWTb6y91SKFvJqNgMMf4iNLPY8CX79zDUe9UkR0-u4b3aFchIQSNGHLduf39yJAcW5ofOJWth7KW1dlU1-EjgPj/s1600/DSC_0440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M_eBidITDxulBi9pugWEDtUpYo1xDA7V22-KFvpoeHJXNo43s7Ug9NWTb6y91SKFvJqNgMMf4iNLPY8CX79zDUe9UkR0-u4b3aFchIQSNGHLduf39yJAcW5ofOJWth7KW1dlU1-EjgPj/s1600/DSC_0440.JPG" height="320" width="212" /></a></div>
<br />
I went with orange, and I'm so glad I did! Now, mind you, I don't hide things from my kids, so they all watched as I grabbed a bunch of spinach and threw it in the food processor. And the looks and comments were quick and skeptical. "No way that's going to taste good, Mom." "I don't think I even want to know...or try..." "Maybe not spinach."<br />
<br />
Everyone's a critic.<br />
<br />
Until I got the batter mixed and let them have a lick...after which it was, "Wow, I can't wait for these to be baked!" and "Baked? How about we just eat the batter?"<br />
<br />
As we poured the batter into the muffin cups, my middle child suggested that we sprinkle just a little sugar on top...just in case. And because we like the crunch it gives.<br />
<br />
After they were baked, they didn't disappoint. They were really green, but tasted bright and citrusy. The kids all ate them with gusto, and before long, they was nothing left but a few tiny green crumbs on the plates.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaPDzw4sHQUo42oh4-FGPQu-nii2RpFH8BGiCSv_aQMOGX6pxODVQQ_vEoMkiaZZr3cGPTebHx-FRujmvyFCNJuXZkaf4ai0v6XdqYOuGPFbusuip4CX5gW00P_AKLJdhRGkBnHkcZdy7/s1600/DSC_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaPDzw4sHQUo42oh4-FGPQu-nii2RpFH8BGiCSv_aQMOGX6pxODVQQ_vEoMkiaZZr3cGPTebHx-FRujmvyFCNJuXZkaf4ai0v6XdqYOuGPFbusuip4CX5gW00P_AKLJdhRGkBnHkcZdy7/s1600/DSC_0452.JPG" height="212" width="320" /></a></div>
<br />
So, here you are: Orange-Spinach Muffins!<br />
<br />
Preheat your oven to 400 degrees and prep a muffin pan either by greasing it or putting in liners.<br />
<br />
In a food processor, put in about 2 cups loosely packed spinach, and the juice and zest or 2 oranges. Blend it until it's well chopped and blended.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocNsqO2X27EStCvnbi9saXDQfNn8HG2xYWEMPieYyYqBLuJYIS2kYbkgB_7GwtrpsySX6mfgztl3ouSflxA8XMbJwC31-j-1PcfEVvo-630D7F8BTNaaXvcNgI09gML8fwr2Lf9r3U9Hn/s1600/DSC_0441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocNsqO2X27EStCvnbi9saXDQfNn8HG2xYWEMPieYyYqBLuJYIS2kYbkgB_7GwtrpsySX6mfgztl3ouSflxA8XMbJwC31-j-1PcfEVvo-630D7F8BTNaaXvcNgI09gML8fwr2Lf9r3U9Hn/s1600/DSC_0441.JPG" height="212" width="320" /></a></div>
<br />
In a large mixing bowl, combine 2 cups of flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 3/4 cup of sugar. Set aside.<br />
<br />
In a medium bowl or 4 cup measuring cup, mix the spinach mixture, 1 egg, 1/4 cup oil, and just shy of 1 cup of milk. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zPtID-etFX_cM2ga_UnGZ0A06V2pQHWqGtHSZo_3L9Uz5TopXsh0D8wGPsmADfhNzxphP9-9v4qsgfzpAZxqApBvAVrsh0gHiKgvDxuzfWy5iQXSG6b_1eCFhHzCyqZqxlDLBLyUBBvX/s1600/DSC_0442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zPtID-etFX_cM2ga_UnGZ0A06V2pQHWqGtHSZo_3L9Uz5TopXsh0D8wGPsmADfhNzxphP9-9v4qsgfzpAZxqApBvAVrsh0gHiKgvDxuzfWy5iQXSG6b_1eCFhHzCyqZqxlDLBLyUBBvX/s1600/DSC_0442.JPG" height="212" width="320" /></a></div>
<br />
Pour the wet mix into the dry mix, and stir until just combined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaEAABfpD0GDj_bDseA4AWuvpqjugwWvXzBGNFU5tKaBaCe_25-OvqX_yTq4iT6G7uGQaM2wFAscdDFt6bpX9NfR2_b33aK_0hS42gvGT8CZC97qA0qvbnMabUZeuX_vBUKo5_gBEQj63/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaEAABfpD0GDj_bDseA4AWuvpqjugwWvXzBGNFU5tKaBaCe_25-OvqX_yTq4iT6G7uGQaM2wFAscdDFt6bpX9NfR2_b33aK_0hS42gvGT8CZC97qA0qvbnMabUZeuX_vBUKo5_gBEQj63/s1600/DSC_0445.JPG" height="212" width="320" /></a></div>
<br />
Scoop or pour into muffin cups, 3/4 full. Sprinkle lightly with a large grain sugar and bake for 25 minutes, until starting to turn golden and a toothpick will come out clean.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLhrbjA8OHFGQKxhC0YP-tZ8mxQY_tl5htVbCDR2_EMCQ6P3H3lLsV0Y-4i3FCOXGyWqphQOOl-4nTONE2Or5FGf-Zl4ZXvSmjUlGZ6MaJkowGosaIkAH_sS2JAsG6S305JgpvpHn82LO/s1600/DSC_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLhrbjA8OHFGQKxhC0YP-tZ8mxQY_tl5htVbCDR2_EMCQ6P3H3lLsV0Y-4i3FCOXGyWqphQOOl-4nTONE2Or5FGf-Zl4ZXvSmjUlGZ6MaJkowGosaIkAH_sS2JAsG6S305JgpvpHn82LO/s1600/DSC_0453.JPG" height="320" width="212" /></a></div>
<br />
<br />
Enjoy on their own, or with butter or cream cheese. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0_8ORbkONQTnEYVqw76Nf1nyQoDSFVMg3xq367YvVUD13b-fgRWseIPdNZXq3mbK2V49x5xFImmDXAovrZnYgmattlEB-I1MLUO__F7xT_p_HxjwnhUssHR032jA7VajbGNNXBuaw06b/s1600/DSC_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0_8ORbkONQTnEYVqw76Nf1nyQoDSFVMg3xq367YvVUD13b-fgRWseIPdNZXq3mbK2V49x5xFImmDXAovrZnYgmattlEB-I1MLUO__F7xT_p_HxjwnhUssHR032jA7VajbGNNXBuaw06b/s1600/DSC_0459.JPG" height="212" width="320" /></a></div>
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-84590197160590249362015-03-02T07:01:00.000-06:002015-03-02T07:01:18.751-06:00Ooh-La-La LentilsI'm not sure if it's something that comes with age or what, but I'm totally finding new love for simple foods. A decade ago, I would have found bread and butter dull and lifeless. I wouldn't have thought that a good broth could be an experience. I would have told you that lentils were bland and boring. And I would have been wrong on all three counts. Quality ingredients prepared with a patient hand and a seasoned palate can elevate even the simplest of dishes.<br />
<br />
Let's go back to those lentils. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHNHJdwZKwikKWRAcAuu2K1j8LdSiwZDleRxtjSXzQEYo0zZI0pMwnW4AhzwuluNxG2jYwLGjS244A5ZQ_PxfmXbd4MJy6i9qhn4zMmNsb_sSN54poivs3RYhYuQK-dBxgs_vyqyOZW1X/s1600/DSC_0437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHNHJdwZKwikKWRAcAuu2K1j8LdSiwZDleRxtjSXzQEYo0zZI0pMwnW4AhzwuluNxG2jYwLGjS244A5ZQ_PxfmXbd4MJy6i9qhn4zMmNsb_sSN54poivs3RYhYuQK-dBxgs_vyqyOZW1X/s1600/DSC_0437.JPG" height="320" width="212" /></a></div>
<br />
Lentils have iron, protein, folate, fiber...they're pretty much a super food. They've been cultivated and eaten by cultures around the world for pretty much forever, providing nourishment to our ancestors. They are plentiful and affordable. And, on top of all that, they are delicious.<br />
<br />
There are many different types of lentils, but for this dish, I go for French green lentils. They're a little harder to find than brown or even red lentils, but they have a great size and texture, and their flavor has a little something extra that I just can't get enough of. This is basically my version of what I call "Stanley Tucci's Lentils", because his lentil recipe in <a href="http://www.amazon.com/The-Tucci-Table-Cooking-Friends/dp/1476738564/ref=cm_cr_pr_product_top" target="_blank">The Tucci Table</a> inspired me to enjoy them more often. You can serve this dish over rice or with a nice baguette on the side, or just eat them as is on their own. I like the baguette route, because it mentally transports me to a European countryside, where I can sit enjoy the fresh air as I eat a rustic bowl of lentils.<br />
<br />
First, chop up an onion, 2 cloves of garlic, a stalk of celery, and a carrot. Heat a good couple of glugs of olive oil in a large pan, then saute the veggies over medium heat until they are soft. Try not to let them brown at all. Lower the heat if needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwlJ_iJtjLrKaO8uO0qAqH35x3tkIbX7If2CTr3BVP1jnN4i4Z7dZwBD0sj7mFZthWfhweHdSJAoJzh1nRmeMawUGmymRjTH16szUOuUrc8EZNmU8x3SN_VpKFGFWCt_IW85k3C4pdD89/s1600/DSC_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwlJ_iJtjLrKaO8uO0qAqH35x3tkIbX7If2CTr3BVP1jnN4i4Z7dZwBD0sj7mFZthWfhweHdSJAoJzh1nRmeMawUGmymRjTH16szUOuUrc8EZNmU8x3SN_VpKFGFWCt_IW85k3C4pdD89/s1600/DSC_0424.JPG" height="212" width="320" /></a></div>
<br />
Rinse 3 cups of lentils, then add them to the pan, tossing so the the olive oil covers them. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JrQll0XXbXBVeev3TJ3ZqsKrTZ3vXg_dp3ZU6w7qwQyi-yamE2aYdBDJpzHu0Ysw1mrB4GuoCV7Cs9x8_vmZY1tJRM6bZladcsonfpSg-rDPCZAf-L7roCLed_njOgu5fhAiWm9d9QNm/s1600/DSC_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JrQll0XXbXBVeev3TJ3ZqsKrTZ3vXg_dp3ZU6w7qwQyi-yamE2aYdBDJpzHu0Ysw1mrB4GuoCV7Cs9x8_vmZY1tJRM6bZladcsonfpSg-rDPCZAf-L7roCLed_njOgu5fhAiWm9d9QNm/s1600/DSC_0427.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Cover the lentils with chicken stock until they are fully covered by at least 1/4 inch. You can use water too, but I like the flavor that the stock adds. Sprinkle in a bit of cumin, some fresh ground pepper, about a teaspoon of salt, and a bay leaf. Give it a stir and bring it all to a boil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A5dDPrq8xOB4jMT6UT66r2T2aNZUNryOKbkC_5hbf6dQ69RHFtiJxjhy9iwrDV3zFZ7Ntvny9yJmSJuVbk5YbZ4NgIEUozW_W4MjMiEHBgD435YhqUNJPD-qnml5lceniilz23OXHhU3/s1600/DSC_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A5dDPrq8xOB4jMT6UT66r2T2aNZUNryOKbkC_5hbf6dQ69RHFtiJxjhy9iwrDV3zFZ7Ntvny9yJmSJuVbk5YbZ4NgIEUozW_W4MjMiEHBgD435YhqUNJPD-qnml5lceniilz23OXHhU3/s1600/DSC_0428.JPG" height="212" width="320" /></a></div>
<br />
Once the lentils are boiling, reduce the heat to a simmer, cover, and cook for about 30 minutes, until the lentils are the texture that you want. I prefer a bit al dente, but not crunchy. Check the lentils to make sure that the liquid has not all boiled out, and add water if necessary.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAfhSCReaPbunPYazbOfj3TB2ylsP5klgwCx3R-2Rbs_wUqlxMlmBTZcnaIb_3qA6kM6t0H7VvbF6-rFNJPXNnONP_jJ5FTm7LbSKLp9Mll0qKzHaptnRgeYDKrFMcb2cnnRMZeCJWa6T/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAfhSCReaPbunPYazbOfj3TB2ylsP5klgwCx3R-2Rbs_wUqlxMlmBTZcnaIb_3qA6kM6t0H7VvbF6-rFNJPXNnONP_jJ5FTm7LbSKLp9Mll0qKzHaptnRgeYDKrFMcb2cnnRMZeCJWa6T/s1600/DSC_0433.JPG" height="212" width="320" /></a></div>
<br />
Chop up some parsley and zest a lemon, and toss all that into the cooked lentils. Take out the bay leaf. Taste and season as necessary. I like to squeeze a wedge or two of lemon in mine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzYU-OaA-bZjyn8xK4IBDm1UF1cPzt6t5cvKOo6QLVZVQf1jR19Wgk2w0d2nzWXDgUFvkiVeV5E9JHQSFATjVEa2bdaykvDORpQdjjFTJ-00OwAZ6Bt-9s14gccAtSYnZrF0wGqLSjIVC/s1600/DSC_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzYU-OaA-bZjyn8xK4IBDm1UF1cPzt6t5cvKOo6QLVZVQf1jR19Wgk2w0d2nzWXDgUFvkiVeV5E9JHQSFATjVEa2bdaykvDORpQdjjFTJ-00OwAZ6Bt-9s14gccAtSYnZrF0wGqLSjIVC/s1600/DSC_0438.JPG" height="212" width="320" /></a></div>
<br />
This is a hearty side dish, a great nutritious small meal, or even a healthy snack. It reheats like a dream, so if you make plenty, it can last you a while. You can also take leftovers and simmer them up in some more broth with some chopped tomatoes for a fantastic lentil soup. Looking for something with a little more crunch? Mix leftovers with some seasoned breadcrumbs and an egg and then pan fry spoonfuls in olive oil to make lentil fritters.<br />
<br />
So...how do you feel about lentils?Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-2155378138140151582015-02-05T06:42:00.000-06:002015-02-05T06:42:28.522-06:00Honey Poached PineappleSome things are too good not to share. But then again, some things are so good that you want to hoard them all to yourself, and hide in a closet eating a whole bowl of them without sharing with anyone else. I'll let you decide where this one falls, but I will say this: Honey Poached Pineapple is a revelation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK4na1UvfehaSUqdfO9klRRCsynKY3uhMR0L-CO1MzYLrx1qD6bCNztNNHHeLZbDSL5gHtezhADfTyaird56ZYRgh0iMYDIhnOFBfmHO3pCqvFdv7yBacjLzOHUFga53So1jabY1Xe_vD/s1600/DSC_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK4na1UvfehaSUqdfO9klRRCsynKY3uhMR0L-CO1MzYLrx1qD6bCNztNNHHeLZbDSL5gHtezhADfTyaird56ZYRgh0iMYDIhnOFBfmHO3pCqvFdv7yBacjLzOHUFga53So1jabY1Xe_vD/s1600/DSC_0183.JPG" height="212" width="320" /></a></div>
<br />
I feel extremely lucky to have a library that appears to appreciate good cookbooks, and I recently checked out <a href="http://smile.amazon.com/Fresh-Happy-Tasty-Adventure-Recipes/dp/0062125400/ref=cm_cr_pr_product_top?ie=UTF8" target="_blank">Fresh Happy Tasty</a>, an amazing cookbook by Jane Coxwell. It's a great source for flavor-packed recipes and gorgeous food-porn type photos. On first skim, there were at least a dozen recipes that I couldn't imagine not trying, but this one stuck in my head the hardest. The honey poached pineapple recipe looked simple, but my foodie senses were tingling, especially when she mentioned serving it with fresh mint, because mint and pineapple are one of those flavor combinations that make me absolutely swoon with happiness. So, I grabbed a fresh pineapple and gave it a go!<br />
<br />
It doesn't take long, and I know that a lot of people will scoff at the idea of cooking a pineapple in any way, but I'm telling you right now, this stuff is magical. It's sweet, but has such great depth of flavor. Your tongue and your belly will both be happy. Happier than happy. Ecstatic! <br />
<br />
The original recipe called for half a pineapple, but really, what are you going to do with that other half? Plus, once you taste the poached pineapple, you're immediately going to regret not making more, so why not just go all out and poach the whole thing?<br />
<br />
Now, I'm not sure that I can pull off this first prep paragraph without sounding like a spoiled, pretentious snob, so please note the sarcastic tone in which I'm going to throw it all out there like Martha or Gwyneth, and please bear with me.<br />
<br />
When preparing pineapple, I find it best to use the method of Hawaiian natives (or a girl who lived in Hawaii that I met once). During my time on the islands (honeymoon, over a decade ago), our wonderful guide (on one river kayak tour) demonstrated this traditional (or not) method of slicing a fresh pineapple straight from the pineapple fields (or her knapsack), and I was enticed both by her skill and by the deliciousness of the pineapple (probably because I was starving from all the paddling and that was the first food we'd had in an hour or two). As the scent of plumeria (which it turns out I am highly allergic too and spent a couple of days with a swollen face from sinus issues) filled the air, I knew that I had found my true Ohana (which means family...I learned that from Lilo and Stitch).<br />
<br />
But seriously, that woman did wonders with a knife, and I have used her pineapple prep method ever since. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEmb-4ip-wb6vFn2EUvRzVYOvAYV7Tbbi3vCAlJFLBMs0QstUxF6Fp9HQEh6xFDMsDJbiO40BCrrLcQ74SCCQVDSotptCAE3ZIjXr9Q2iPLBhEebxEqcNu-4vByUZiU8xqnV3eUeDeSrN/s1600/DSC_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEmb-4ip-wb6vFn2EUvRzVYOvAYV7Tbbi3vCAlJFLBMs0QstUxF6Fp9HQEh6xFDMsDJbiO40BCrrLcQ74SCCQVDSotptCAE3ZIjXr9Q2iPLBhEebxEqcNu-4vByUZiU8xqnV3eUeDeSrN/s1600/DSC_0159.JPG" height="320" width="212" /></a></div>
<br />
Cut off the top and the bottom of the pineapple. Then cut it into quarters. Slice the outside rind off in strips. Then take out the hard core with an angled slice. After that, you can cut it however you need for what you're making. For this recipe, cut it into cubes, about an inch big.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiei_vKQA94V7Hf9pQQjSH5etGyxtYorT-0ZJNDLcYibkVWBW8P5g5GgF9uCHJQeMMjsjtN3qw4UEJHk_afpq8HsAkGqVUTBKGknSExQdLsvTMq2D2OvwiwF6LXamRCGjUnSwXsc-px2BTK/s1600/DSC_0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiei_vKQA94V7Hf9pQQjSH5etGyxtYorT-0ZJNDLcYibkVWBW8P5g5GgF9uCHJQeMMjsjtN3qw4UEJHk_afpq8HsAkGqVUTBKGknSExQdLsvTMq2D2OvwiwF6LXamRCGjUnSwXsc-px2BTK/s1600/DSC_0165.JPG" height="212" width="320" /></a></div>
<br />
In a large pan, stir together 2 cups of water and 1 cup of good honey. Someday I'll write a post all about honey and bees, but for now, suffice it to say that my stance is to get your honey locally. Bring that to a boil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjycKthiEutZYq6Y57C-GIHYH_rIbAfFqqf1nFfAz_-awdq-GZTEge5sJcaWSgi_SyQzOyx8KwdIw-tb3xF5q2k6OuA90RQ4pkKT4FsjNZYZMObwsrzxmgI2tCNPdUopJW0t9Vt44_q5GA/s1600/DSC_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjycKthiEutZYq6Y57C-GIHYH_rIbAfFqqf1nFfAz_-awdq-GZTEge5sJcaWSgi_SyQzOyx8KwdIw-tb3xF5q2k6OuA90RQ4pkKT4FsjNZYZMObwsrzxmgI2tCNPdUopJW0t9Vt44_q5GA/s1600/DSC_0154.JPG" height="212" width="320" /></a></div>
<br />
Add 2 cinnamon sticks, one vanilla bean that has been sliced lengthwise and had the seeds scraped into the mix, and the zest of an orange.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipY_YXQvLeEsyK0UNr7DqUHYKFuFY31NHKgvnMxTAgT5d9STnunsBNzM1tU85Xe3NMzuKdU4p6RYRSrETb5DetGTfG_cEDGp8cbDw6UAMozPIDuZT49POv0EZGbRyo2Oiwq0bGF3XEK0tI/s1600/DSC_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipY_YXQvLeEsyK0UNr7DqUHYKFuFY31NHKgvnMxTAgT5d9STnunsBNzM1tU85Xe3NMzuKdU4p6RYRSrETb5DetGTfG_cEDGp8cbDw6UAMozPIDuZT49POv0EZGbRyo2Oiwq0bGF3XEK0tI/s1600/DSC_0160.JPG" height="212" width="320" /></a></div>
<br />
Reduce the heat and add the pineapple. Give it all a stir. The next trick is to take a sheet of parchment paper (the book calls for waxed paper, but you know how I love parchment paper) the size of your pan and crumple it up. Then uncrumple it and place it on top of the pineapple brew in the pan. It helps keep more of the liquid in the pan, which, believe you me, is a very good thing. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO44QE4W-kdNIq3A0Jm8PpvPMwjCWarSiKK6sjlCJmawViUObSd-V8dog9Mg-BoaHqsyORBLfV8KbQkQ4oApxmU14xOAT11iUCkQMc8QbFHZ8gZGV0Kb3t_ZMPYu2EValEyPjombC1LlS0/s1600/DSC_0170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO44QE4W-kdNIq3A0Jm8PpvPMwjCWarSiKK6sjlCJmawViUObSd-V8dog9Mg-BoaHqsyORBLfV8KbQkQ4oApxmU14xOAT11iUCkQMc8QbFHZ8gZGV0Kb3t_ZMPYu2EValEyPjombC1LlS0/s1600/DSC_0170.JPG" height="212" width="320" /></a></div>
<br />
Simmer it gently for 12-15 minutes. Check it once in a while to make sure that the simmer is not too vigorous. The pineapple will deepen it's yellow color, and it should be tender. And it will smell fantastic!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKOVjIr5SaXcmidmHovXoQMWQN7HqVtm-eSvECTJzuv-kivgb9qALGWhRTYO71uk4Kyp2qV7eWCthB8cbpp8iE-3pKiU4pbRFM_nhsUKH3G3cBpSbOiwBYgELNSd_36IB-WsIKkgudRBl/s1600/DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKOVjIr5SaXcmidmHovXoQMWQN7HqVtm-eSvECTJzuv-kivgb9qALGWhRTYO71uk4Kyp2qV7eWCthB8cbpp8iE-3pKiU4pbRFM_nhsUKH3G3cBpSbOiwBYgELNSd_36IB-WsIKkgudRBl/s1600/DSC_0172.JPG" height="212" width="320" /></a></div>
<br />
Take out the cinnamon stick and let it cool slightly before serving. If you want, you can store it in the fridge for several days. I took a couple of jars to a friend's house for brunch, and it was a hit with everyone who tried it.<br />
<br />
The suggestions in the book are to try it over yogurt with a little granola. Mine never made it that far. My preferred method is to spoon it into a bowl and then eat every last morsel, including sipping the poaching liquid. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj7-UndlqdULW05lRgVfvnL7VbIaF562KBUYiCR3525jKUiJ50FLWlkfP_w0kMfvlPvRDDVDouppdPPLGCr24nt6vggg7F9ISGS0QDrPIoQfs_oYyWX_UxTZUYsGKUiMXeNTr9WB-FpPf/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj7-UndlqdULW05lRgVfvnL7VbIaF562KBUYiCR3525jKUiJ50FLWlkfP_w0kMfvlPvRDDVDouppdPPLGCr24nt6vggg7F9ISGS0QDrPIoQfs_oYyWX_UxTZUYsGKUiMXeNTr9WB-FpPf/s1600/DSC_0181.JPG" height="320" width="212" /></a></div>
<br />
This dish is sweet enough to stand as a dessert as well, and would be great as a healthy end to a meal. It's full of flavor, and feels like a real treat, but without a ton of added ingredients. Truly phenomenal.<br />
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-46247536027584430482015-01-28T02:00:00.000-06:002015-01-28T02:00:05.716-06:00Honey Cardamom Dutch BabyIf you've been reading my blog for a while, you might already know that I am big on breakfasts. Bacon is a close friend of mine. Muffins and I are tight. Waffles practically stood up for me in my wedding. You get the idea. I just love breakfast foods!<br />
<br />
So, one of the breakfast foods that I think everyone should make at least once in their life is a good Dutch baby. And I'm not just saying that because I'm half Dutch. They are simple, gorgeous, and delicious. Everything I adore in a breakfast food!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oWvefTJYlMyXMckcxvOrJC10MfYWEko8UMmmXPSCJzrh3qDgjT4X8CAqxNXdD9MfhXv4rp9MzYX_aTzn0DcJ4IOvBhz0D0TAiau89w1AgxK0zIc8kUcl_3wvEvsJCH7ale5wkMD69Nxj/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oWvefTJYlMyXMckcxvOrJC10MfYWEko8UMmmXPSCJzrh3qDgjT4X8CAqxNXdD9MfhXv4rp9MzYX_aTzn0DcJ4IOvBhz0D0TAiau89w1AgxK0zIc8kUcl_3wvEvsJCH7ale5wkMD69Nxj/s1600/DSC_0430.JPG" height="320" width="212" /></a></div>
<br />
<a name='more'></a><br /><br />
Now, you'll need a pan that's oven-safe, and while I usually don't encourage specific cookware, I will tell you that I have made Dutch babies in many types of pan, and a cast iron skillet is unmatched in its success with this recipe. It's not essential, but if you have one, that's the pan that you want to use.<br />
<br />
So, heat your oven to 400 degrees, and grab out your pan and your blender.<br />
<br />
Yes, your blender.<br />
<br />
Crack 2 eggs into the blender and give them a good 10 second blend to whip them up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fWjZPkiWZr109C1yps-J0E9ibpPRsLlNtxQGVSA7fkX2JhM9m6oVb2rWuOURpOLz1oxKA2dBDiFTzZuTSVwx1qo_PHzAmw3FObyQ3GvXZ9w8NN9qNy5L5yTtBs_rd5z9yEO4CyQS13gL/s1600/DSC_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fWjZPkiWZr109C1yps-J0E9ibpPRsLlNtxQGVSA7fkX2JhM9m6oVb2rWuOURpOLz1oxKA2dBDiFTzZuTSVwx1qo_PHzAmw3FObyQ3GvXZ9w8NN9qNy5L5yTtBs_rd5z9yEO4CyQS13gL/s1600/DSC_0422.JPG" height="212" width="320" /></a></div>
<br />
Add in 1/3 cup milk, 1 tablespoon of honey, 1 teaspoon ground cardamom, 1/3 cup flour, and a pinch of salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfsFiwFkKU3SZVKXbJCiRSoT3dH9om_xePFfqI5RHZNi8uwFPpMyUNtG-wFg82BCUnzV3neZ94tw32XtlLn6Y_3N1oWiUf0dQeJfnRJqmF2qfTtTZ-LjWi5oZ0bjDbsExlf8WPRfP__m_/s1600/DSC_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfsFiwFkKU3SZVKXbJCiRSoT3dH9om_xePFfqI5RHZNi8uwFPpMyUNtG-wFg82BCUnzV3neZ94tw32XtlLn6Y_3N1oWiUf0dQeJfnRJqmF2qfTtTZ-LjWi5oZ0bjDbsExlf8WPRfP__m_/s1600/DSC_0423.JPG" height="212" width="320" /></a></div>
<br />
Blend it all until the mixture is smooth.<br />
<br />
Melt 2 tablespoons of butter in your skillet, and swirl it so that it spreads around the whole pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q2lBc6WrM14kT0mV4F3Dy2l3kykmuIlUhkiAGBkwehFmn9YA3ie1eV3RtRo4fMtlZ-EpFvAIKr8VUU3tYTEULzFMDnEQWCK9odVzarcuW9N85XvdAxvATutoLAD_Z7vJ4OhR-ZgttSQM/s1600/DSC_0421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q2lBc6WrM14kT0mV4F3Dy2l3kykmuIlUhkiAGBkwehFmn9YA3ie1eV3RtRo4fMtlZ-EpFvAIKr8VUU3tYTEULzFMDnEQWCK9odVzarcuW9N85XvdAxvATutoLAD_Z7vJ4OhR-ZgttSQM/s1600/DSC_0421.JPG" height="212" width="320" /></a></div>
<br />
Pour the batter into the pan on top of the butter, then pop it into the oven for about 18 minutes, until it's all set and the edges, which might start to curl up, are nicely browned.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxG_3eg2jMq0Drf9C8qZjsEIhWPmZxRBf6mumP8FvPrrYBA-fQpqrB9DLF-dnmgomYLLKC8X4OsmPW_rnyC9-J1svWemC7iMPT7z2I5aXCFYEVZKGis4vXlHln-Ckzk87-5xw2kGz9wtV/s1600/DSC_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxG_3eg2jMq0Drf9C8qZjsEIhWPmZxRBf6mumP8FvPrrYBA-fQpqrB9DLF-dnmgomYLLKC8X4OsmPW_rnyC9-J1svWemC7iMPT7z2I5aXCFYEVZKGis4vXlHln-Ckzk87-5xw2kGz9wtV/s1600/DSC_0425.JPG" height="212" width="320" /></a></div>
<br />
Lift or slide it onto a platter or cutting board, then sprinkle it with powdered sugar and slice and serve. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ms9uGBsU8pxNXuFoy05PusOv-ct58qLgWWgkIAYdLYw5oYhImXttaSLbb2EcQoxps0NEAaynTtAXnzrdNwytgrjRrLqhwwzYQasbed2ptP47mdpGR-7luMF7YFT1KK_PMb796MB8me4g/s1600/DSC_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ms9uGBsU8pxNXuFoy05PusOv-ct58qLgWWgkIAYdLYw5oYhImXttaSLbb2EcQoxps0NEAaynTtAXnzrdNwytgrjRrLqhwwzYQasbed2ptP47mdpGR-7luMF7YFT1KK_PMb796MB8me4g/s1600/DSC_0427.JPG" height="212" width="320" /></a></div>
<br />
At my house, we enjoy our Dutch babies with fruit on the side, and occasionally some bacon or sausage as well. And if I fix myself a cup of chai on the side, I'm just about in heaven. And that, my friends...that's what breakfasts should be all about.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOhbXcTna4n93qDbsDQ0HshkewlM9bExzcby9F55vMxt0SP_kt_bSJj_VM6CRbBlcorA7ScHhntRykdXIjWSzJn5L9dzEscgxoy9qkwOhCxwf7d5znVSnJmug1XybB91XPggSEsCW2d1e/s1600/DSC_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOhbXcTna4n93qDbsDQ0HshkewlM9bExzcby9F55vMxt0SP_kt_bSJj_VM6CRbBlcorA7ScHhntRykdXIjWSzJn5L9dzEscgxoy9qkwOhCxwf7d5znVSnJmug1XybB91XPggSEsCW2d1e/s1600/DSC_0428.JPG" height="212" width="320" /></a></div>
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-5557016698384412692015-01-26T02:00:00.000-06:002015-01-26T07:22:57.412-06:00Decadent Hot Cocoa with Coconut MilkIt's still cold outside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMNxmayJdlFa8M8IyGMG8gaS4GeNwQeM6arx1C9W5qneQskM4tDdJG6uOW2RM1BLVkGdPLMtzWR-CZkk-lymZclezkwwpt0_KJXxW148zNEg3O1iEBrmO9v3_qVxY4HDukR6WKrvig1uY/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMNxmayJdlFa8M8IyGMG8gaS4GeNwQeM6arx1C9W5qneQskM4tDdJG6uOW2RM1BLVkGdPLMtzWR-CZkk-lymZclezkwwpt0_KJXxW148zNEg3O1iEBrmO9v3_qVxY4HDukR6WKrvig1uY/s1600/DSC_0140.JPG" height="265" width="400" /></a></div>
<br />
I am one of those extra-annoying people who love winter. I love all the seasons, in their own time, but my love for winter seems to especially annoy my friends. I can't help it. Snow is like a magical covering that makes everything beautiful and sparkly. Plus, what better excuse is there to stay in by a fire and eat all the delicious warming foods and drink amazing hot drinks...like hot cocoa!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZdPWTWy9_Xu-y_1VzX_CZ8TLYsWNr8gPQE2nL0KnOnBgpKk-8_3LM32wTZnJdmqziP8I5cX3_tWdSq_BGP9igTxeTZ2SXLGT_wDR9SaqzpV1sd6oIiepjDt5jXq9Z2Qgq-7SLhJYPgAa/s1600/DSC_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZdPWTWy9_Xu-y_1VzX_CZ8TLYsWNr8gPQE2nL0KnOnBgpKk-8_3LM32wTZnJdmqziP8I5cX3_tWdSq_BGP9igTxeTZ2SXLGT_wDR9SaqzpV1sd6oIiepjDt5jXq9Z2Qgq-7SLhJYPgAa/s1600/DSC_0147.JPG" height="320" width="212" /></a></div>
<br />
<a name='more'></a><br />
<br />
Now, it is true that you can get some pretty decent dried hot cocoa mixes these days, or make your own, and I'm not going to knock any of that. But for a mug of cocoa that is a true indulgence, a real treat, and might actually have some health benefits, you should give my method a go.<br />
<br />
Because I make this for 3 growing children and myself, I'm going to say that this, as written and pictured, will serve 4-6 people. It's very thick and rich, so you don't need a huge cup of it to be satisfied, but I tend to over pour as a religion. You can easily reduce everything by half and make it for 2-3 people.<br />
<br />
So, first get some coconut milk. For my brood, we use two cans of it. Unsweetened, because it's sweet enough on it's own. And none of that reduced fat coconut milk...the fat in coconut milk is the good kind! Glossy hair, strong nails, active brain synapses. You need some fat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTeVgRw3j00YEHKFj-Ju1UkJfvPsPcX_JqTNQB3rIgVzMvS3HvwDDmQGnoyhXhrGJKCP4s6XNUpqH0PlC1R4bgbgPohG6fTZIuyQphKQM9pphPNG_VRQKqPYTyWFpknxz41uw4acOdiYb/s1600/DSC_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTeVgRw3j00YEHKFj-Ju1UkJfvPsPcX_JqTNQB3rIgVzMvS3HvwDDmQGnoyhXhrGJKCP4s6XNUpqH0PlC1R4bgbgPohG6fTZIuyQphKQM9pphPNG_VRQKqPYTyWFpknxz41uw4acOdiYb/s1600/DSC_0142.JPG" height="212" width="320" /></a></div>
<br />
Anyhow, warm the coconut milk in a small pot over medium low heat. You don't need it to boil, but just slightly simmer. <br />
<br />
While that's heating, grate up some chocolate, the darker the better for you. Antioxidants, you know. Delicious, delicious antioxidants. I would go with at least 70% cocoa, but I myself use full-out 100% cocoa. You get to make your own choices. You could also go with some good cocoa powder. Dutch cocoa is great here. Or, if you want, just use chocolate chips. It's really up to you. But for me, 2 ounces of 100% cocoa, grated, is perfect.<br />
<br />
Mix the chocolate into the heated coconut milk to melt it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfL_t90i1jNckLrtGmkBSIehEsRYjpTe7aU3lq-H-ah6WwEsCXTPqod2311ILuDVKLxpz7D7xYMZwXjUhLThgT-4arr8fwq5nOR_MDR1nPRe-BQC2TY45KF3OXVX2E7ka43oYMZdJmwLc_/s1600/DSC_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfL_t90i1jNckLrtGmkBSIehEsRYjpTe7aU3lq-H-ah6WwEsCXTPqod2311ILuDVKLxpz7D7xYMZwXjUhLThgT-4arr8fwq5nOR_MDR1nPRe-BQC2TY45KF3OXVX2E7ka43oYMZdJmwLc_/s1600/DSC_0144.JPG" height="212" width="320" /></a></div>
<br />
To sweeten up the cocoa a bit, add in some honey. For my 100% cocoa or powdered cocoa, I usually use a tablespoon of good honey. If you use a sweeter chocolate, adjust the honey down, and don't forget that the coconut milk is sweet on it's own. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhNyFVnAg8FSgDLQeiiBLSN6KNzyWtKLKgLg4qOqqsVWgVoG0uyiPX8ekS4oqAGj1DGz193NkRWo_U4oIVGcHwpfCbtLuRmjnqtWt77TgbWWNuC-Edx589_AzMBKSZ7SIyrDwa5CTivP9/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhNyFVnAg8FSgDLQeiiBLSN6KNzyWtKLKgLg4qOqqsVWgVoG0uyiPX8ekS4oqAGj1DGz193NkRWo_U4oIVGcHwpfCbtLuRmjnqtWt77TgbWWNuC-Edx589_AzMBKSZ7SIyrDwa5CTivP9/s1600/DSC_0146.JPG" height="212" width="320" /></a></div>
<br />
Warm the whole mixture through until it is frothy and consistent and you can't wait any longer to dive in. Pour it carefully into mugs, and enjoy responsibly. You can top it with a marshmallow or some whipped cream, but I'm telling you, this stuff is so good that it needs no gussying up. Drink it straight, and be transported to a winter wonderland respite full of warm snuggly blankets and crackling fireplaces. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpWk4eaD0W045FBtjFB6sIl0cT2A0wVpSsPctqWJpZYknkZMmFhQvFjA1QwTAUZb-vg3t3GMAS8TJrlF-NB5ECeQkUJj7wAc1G-jsZoFqMzlBy6aHcWIBkyDXwUkzAdyQIDWVIRFKHH2W/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpWk4eaD0W045FBtjFB6sIl0cT2A0wVpSsPctqWJpZYknkZMmFhQvFjA1QwTAUZb-vg3t3GMAS8TJrlF-NB5ECeQkUJj7wAc1G-jsZoFqMzlBy6aHcWIBkyDXwUkzAdyQIDWVIRFKHH2W/s1600/DSC_0149.JPG" height="400" width="265" /></a></div>
<br />
If the good fats and antioxidants weren't big enough nutritional buzzwords to convince you, I'll also add that this is all natural, gluten-free, and vegetarian...vegan, if you go with a sweeter chocolate and skip the honey. All that, plus it tastes way too indulgent to have any right to be good for you. Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-40185903848950735932015-01-07T20:13:00.000-06:002015-01-25T22:59:46.337-06:00Hot Buttered Rum - Hot Buttered YUM!*Warning*<br />
This recipe is full of things that are not great for you in excess that taste delicious together. I will make no health claims, but I will anecdotally tell you that when I feel myself getting the chills and possibly coming down with something, a hot buttered rum tends to chase it off. Use judiciously.<br />
<br />
In all seriousness, our highs this week are barely in the positive single digits. The world is covered with a blanket of sparkling icy snow, and school has been cancelled because wind chills today are supposed to hit -30. So the kids and I are bundling up and heading over to have a no-school playdate with friends. And, well, mom friends need a little fun and warmth too, so I'm bringing the fixings for hot buttered rum!<br />
<br />
<a name='more'></a><br /><br />
So, you can make this several ways, but I'm going to stick to 2: for a group, or for one.<br />
<br />
For one, grab a mug. Boil some water in a kettle. While that's coming to a boil, put 2 tablespoons butter in your mug. Use a fork to mix in 1 tablespoon each powdered sugar and brown sugar. Sprinkle in a dash of cinnamon and a touch of nutmeg. Pour in a generous shot of rum. Add a tablespoon of vanilla ice cream. Pour boiling water over the top and mix with a fork until everything is melted in and there's a light froth on top. Enjoy.<br />
<br />
To make this for a group, or to just save yourself trouble and have it ready all season long, take equal parts butter, powdered sugar, brown sugar, and vanilla ice cream. I usually go with a cup of each. Melt the butter and then mix in the sugars until they pretty much dissolve. Stir in the ice cream to melt it. Mix in 2 teaspoons of cinnamon and a half teaspoon of ground nutmeg. Pour into a container that is easy to spoon from, and stick it in the freezer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV24XfV7869eO75dvmmKl1Hk-CfEAUS5hjLTiZqHKF7oT49bo0b_RUw0eRurTb9JQqMqpveWqbunsll4O14A1RjndbezN3pWXdPF4KlWXMIRoF5mcOKm5VYhWehjuRTFEk3kqjW5AbTGT6/s1600/DSC_0105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV24XfV7869eO75dvmmKl1Hk-CfEAUS5hjLTiZqHKF7oT49bo0b_RUw0eRurTb9JQqMqpveWqbunsll4O14A1RjndbezN3pWXdPF4KlWXMIRoF5mcOKm5VYhWehjuRTFEk3kqjW5AbTGT6/s1600/DSC_0105.JPG" height="212" width="320" /></a></div>
<br />
When it comes time to make your Hot Buttered Rum, take a tablespoon of your magical mix in a mug, pour a shot of rum over it, and then add boiling water to fill the mug. Stir to combine. Sit back, sip, and enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuhydZ4vigt60liCG1O_fe7dbOpbt0HsBxARunxa22976H34H76lkTGslTZK176i93luv7gkUGK0z5_0U7tjG3brDxLeWQMUr5qiWngc17DC-RQz-BpOvyhQyobjvV5jd_1aSmDrAEO1X/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuhydZ4vigt60liCG1O_fe7dbOpbt0HsBxARunxa22976H34H76lkTGslTZK176i93luv7gkUGK0z5_0U7tjG3brDxLeWQMUr5qiWngc17DC-RQz-BpOvyhQyobjvV5jd_1aSmDrAEO1X/s1600/DSC_0106.JPG" height="212" width="320" /></a></div>
<br />
If your kids are jealous, I see nothing wrong with taking out the rum and giving them buttered spiced sugar water. Then again...maybe we shouldn't think too hard about that one...<br />
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-51879348952591609622015-01-07T06:24:00.001-06:002015-01-07T06:30:51.929-06:00Risotto SoupIt's so cold out right now.<br />
<br />
Seriously. Our highs this week barely hit the double digits. On weeks like this, it's hard to avoid soups. Delicious, delicious soups. I could definitely live on soup.<br />
<br />
One of my favorite soups to whip up for myself for lunch is Risotto Soup. It's simple, takes very few ingredients, and is quick to throw together. It's also decadent, rich, and filling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJNGMx1DHyy97FQViYDhCuvOmvEA8xk9JzLYSk9ZEJ1RAB0iIgs8ezoXvEVLMTae0z6eYjs31EkkIxLzBfYSlRnbypmSkuDgVe-5unIU_rb__T1U0Bf37XXD3nB5o6TtLTJzZQSL7xozW/s1600/DSC_0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJNGMx1DHyy97FQViYDhCuvOmvEA8xk9JzLYSk9ZEJ1RAB0iIgs8ezoXvEVLMTae0z6eYjs31EkkIxLzBfYSlRnbypmSkuDgVe-5unIU_rb__T1U0Bf37XXD3nB5o6TtLTJzZQSL7xozW/s1600/DSC_0104.JPG" height="212" width="320" /></a></div>
<br />
<a name='more'></a><br />
<br />
First, chop one onion into fine dice. Melt 2 tablespoons of butter (there's going to be a lot of butter in here...be prepared...) in a large pot over medium heat and saute the onions in them until they are nice and soft, but not browned. By the end of the soup, you want the onions to just kind of melt into the risotto. So yummy. I'm already drooling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbgYwwICUB3BdNbh00TcHyx9UtbC06N5DPV6LOUC0OE-leDHommXNKO8XatzBZr_8Flc0hQuHg4WplZlrDlmD5srdRAlpblmjFb2fwVEf0Oma_a7yy_HnV2GtM7MgCvu8Rug9bBp3faLS/s1600/DSC_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbgYwwICUB3BdNbh00TcHyx9UtbC06N5DPV6LOUC0OE-leDHommXNKO8XatzBZr_8Flc0hQuHg4WplZlrDlmD5srdRAlpblmjFb2fwVEf0Oma_a7yy_HnV2GtM7MgCvu8Rug9bBp3faLS/s1600/DSC_0081.JPG" height="212" width="320" /></a></div>
<br />
Anyways, after the onion has softened, pour in a cup of risotto rice. It should be a short grain, creamy type rice. Arborio is usually easy to find and works well. Saute the rice and onions for another couple of minutes, stirring it often.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDY0CEvkhuooW4gbN70ElfIEDOTq-V-OvayKJKTQlKJB6oHQzq7Kb6i5zJZRc0lWo02BbrtDeSH9V_5Rbu7PQgYylZOBqxtjhDSIuElJoltAvlIDHMKnkQJGbSFcgu1a2NVdQ8vHm6M_V/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDY0CEvkhuooW4gbN70ElfIEDOTq-V-OvayKJKTQlKJB6oHQzq7Kb6i5zJZRc0lWo02BbrtDeSH9V_5Rbu7PQgYylZOBqxtjhDSIuElJoltAvlIDHMKnkQJGbSFcgu1a2NVdQ8vHm6M_V/s1600/DSC_0084.JPG" height="212" width="320" /></a></div>
<br />
Pour in a cup of beef broth and a half cup of white wine and continue to simmer and stir until the liquid is pretty much all absorbed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxj88N7lrkO0aAN8N-AJ99TNNyQFM090wcgPn8HC2E_k7psJ1hb2NzSEzJJVZPisLT6wy2g4JERHVEeSCEb1-bmOw3wtXNubQAqMgt_4LgtP_e1UnM3cBrupkoHIlNTQPvggPJMQi6uX9/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxj88N7lrkO0aAN8N-AJ99TNNyQFM090wcgPn8HC2E_k7psJ1hb2NzSEzJJVZPisLT6wy2g4JERHVEeSCEb1-bmOw3wtXNubQAqMgt_4LgtP_e1UnM3cBrupkoHIlNTQPvggPJMQi6uX9/s1600/DSC_0085.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Pour in 5 more cups of broth and add a pinch of saffron threads. Bring to a simmer, then cover and simmer for 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD8aISqGqkwm2JK1Ewpf6LGvNekIFqBKUJM1tl1wixdWxuwkDZtGfiGR2UJgb4aQsKbEelBfZYAtNRAcdZIJ4Aawzw3JAG3bQa3CqhbCN61FbmlxeKfg0-HAufKsf04hmxIQ9CgZmaqw2/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD8aISqGqkwm2JK1Ewpf6LGvNekIFqBKUJM1tl1wixdWxuwkDZtGfiGR2UJgb4aQsKbEelBfZYAtNRAcdZIJ4Aawzw3JAG3bQa3CqhbCN61FbmlxeKfg0-HAufKsf04hmxIQ9CgZmaqw2/s1600/DSC_0088.JPG" height="212" width="320" /></a></div>
<br />
While the soup is simmering, finely grate a good amount (1-2 cups) of fresh Parmesan cheese. This should also just melt into the soup, so don't try a thick grate. You don't want it to be the ricey version of French onion soup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2f3RyoaXoK3NnhQa13EGNMR_b0rjJPDc521mEe3-xd9JhuMTZG3G_MYZnv4OpsmhzyvXE5Bl3g7XBv6d6RW4wRIryo_tR7o-W-Nf_eB4kmMg2eZpnLYaa-EoKOSJEYR6DxqBQCYJgmU3/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2f3RyoaXoK3NnhQa13EGNMR_b0rjJPDc521mEe3-xd9JhuMTZG3G_MYZnv4OpsmhzyvXE5Bl3g7XBv6d6RW4wRIryo_tR7o-W-Nf_eB4kmMg2eZpnLYaa-EoKOSJEYR6DxqBQCYJgmU3/s1600/DSC_0091.JPG" height="320" width="212" /></a></div>
<br />
After the 15 minutes, toss the cheese and 6 tablespoons more butter into the soup. Stir it in until everything melts together. Season with salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qwa7_gHYePIvd8ONLXzcksjw6jBuxMnlRSL-QhUs1tUAjr6mkzEywcwYmWvMxLqKYYY58feEV5fEc6gmRiIyJuiFv5QYY5DVgOJuzOkXuNoUVPtaFaYGelAwoks3LV0h_C5JbdevRORt/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qwa7_gHYePIvd8ONLXzcksjw6jBuxMnlRSL-QhUs1tUAjr6mkzEywcwYmWvMxLqKYYY58feEV5fEc6gmRiIyJuiFv5QYY5DVgOJuzOkXuNoUVPtaFaYGelAwoks3LV0h_C5JbdevRORt/s1600/DSC_0093.JPG" height="212" width="320" /></a></div>
<br />
Ladle out the soup into bowls and enjoy hot. This should make 4 servings. 2 if you're starving. It's not the best soup reheated, so it's best to enjoy it when you first make it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rlvbxm8r_QJ9Np1JFXvv-RHOidb_7zIGB27sb-DvRt1d9SoPtLabq_9NNg6zLSkfOuwINhjl2Sm0Hsqvv88s02pUDFGs0zz8vWOYxwguq_guN0LYBX_6nX-cc8B73QI8Cu9yeogqM7cX/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rlvbxm8r_QJ9Np1JFXvv-RHOidb_7zIGB27sb-DvRt1d9SoPtLabq_9NNg6zLSkfOuwINhjl2Sm0Hsqvv88s02pUDFGs0zz8vWOYxwguq_guN0LYBX_6nX-cc8B73QI8Cu9yeogqM7cX/s1600/DSC_0095.JPG" height="320" width="212" /></a></div>
<br />
Yum. That's all I have to say on that. Just...yum.<br />
<br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-43995335290442575182015-01-06T07:09:00.003-06:002015-01-07T06:24:59.140-06:00Potato Leek PancakesChicago has a great holiday tradition of holding a Chriskindlmarket downtown, and, of course, I go there for the food. I have to grab my tiny ceramic boot of mulled wine (more for the boot than the wine), the bite-sized nibbles of glazed gingerbread, the aromatic candied nuts, and a plate full of the crispy hot latkes. My family has learned the routine, minus the wine for the kiddios, and we look forward to heading down and gorging ourselves through the market.<br />
<br />
But there are times when you want a good latke and there doesn't happen to be a handy Old World German market around. Then, you have to take matters into your own hands.<br />
One of the things I love about doing the CSA and my garden is being able to stretch the veggies out into the winter. I had a bed full of leeks in my garden, and they have kept pretty well in my fridge for months! And the CSA brought us plenty of potatoes that keep very well in the pantry. And leeks and potatoes happen to be an awesome combination! <br />
<br />
Potato leek soup is pretty much a given, but once in a while, I like to stretch and make some Potato Leek Pancakes. Same great combo of the oniony flavor of the leeks and the starchy potatoes, but in snackable bites!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV92WupwrR_j6xgppWFftAhiIPKWVg7YmKbPHVPsxJ9VSzN6UYSAuK3sBXcGPbqZVHrciLpMhDgcKXaUxG_ALGqp8sv5nFzonTA1xcXJbnMVwLVkUJsZ-Cuu2tTOVaVnMuvxiKlY8U15m9/s1600/DSC_0723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV92WupwrR_j6xgppWFftAhiIPKWVg7YmKbPHVPsxJ9VSzN6UYSAuK3sBXcGPbqZVHrciLpMhDgcKXaUxG_ALGqp8sv5nFzonTA1xcXJbnMVwLVkUJsZ-Cuu2tTOVaVnMuvxiKlY8U15m9/s1600/DSC_0723.JPG" height="320" width="212" /></a></div>
<br />
<a name='more'></a><br /><br />
Potato pancakes, latkes, and the like all take a little work, but they aren't hard to make. Start by peeling potatoes. You'll need about 2 cups shredded potatoes for this recipe, so around 2-5 potatoes, depending on the size of them. After they're peeled, shred them on a large grate or in your food processor. <br />
<br />
Clean and chop 1 cup of leeks, sticking to mainly the white and lightest green parts.<br />
<br />
Mix your potatoes and leeks with 2 eggs and 1/4 cup of flour. Feel free to use wheat or einkorn flour, or if you'd like a different texture, you could sub in panko for the flour. Season the mix with salt and pepper to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxOUcq0bbqEBhm8sY8CB3fMZUd3eRUcoaW2OotL4z0ZctgcsPFaco1UYGazii4L3V9jkvFty1CLu7DYNiDLKL7QVC9s5Nvv-TaZO6IVu09PYQGq15WIqk3N5f68KK8bf8iBvnI0h7EcBO/s1600/DSC_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxOUcq0bbqEBhm8sY8CB3fMZUd3eRUcoaW2OotL4z0ZctgcsPFaco1UYGazii4L3V9jkvFty1CLu7DYNiDLKL7QVC9s5Nvv-TaZO6IVu09PYQGq15WIqk3N5f68KK8bf8iBvnI0h7EcBO/s1600/DSC_0714.JPG" height="212" width="320" /></a></div>
<br />
Heat some of your favorite oil in a large skillet over medium high heat. I tend to lean towards olive oil for this one, but have had decent results with coconut oil as well. Spoon mixture to form small cakes of the potato leek concoction in the skillet. They should be no bigger than about 6 inches, but I like to make mine around 3 inches in diameter. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8evg7jtOaLSw23HQ5EdLJwZ8n6SV8VayL1MGM5Xpd7hYthPML3H31PzCeMS-NmM3_1ZKoJSEzVe-1cqkkVEP4CP3moa0EpnBRoxtRyzf4xHf8OaiTfvP8KcPB7CJiRC3NmUvvpgGSXDa/s1600/DSC_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8evg7jtOaLSw23HQ5EdLJwZ8n6SV8VayL1MGM5Xpd7hYthPML3H31PzCeMS-NmM3_1ZKoJSEzVe-1cqkkVEP4CP3moa0EpnBRoxtRyzf4xHf8OaiTfvP8KcPB7CJiRC3NmUvvpgGSXDa/s1600/DSC_0718.JPG" height="212" width="320" /></a></div>
<br />
Cook them until the edges and bottoms are golden, then flip carefully with a spatula and repeat on the other side. <br />
<br />
Remove them carefully from the skillet with a slotted spatula to a towel-lined plate to absorb any extra oil. Give them a quick sprinkle with kosher salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7ZTtVZB3vhULumMjEhScr4V3V7mbsmf6WF03D0VaQKC8bT3yu7sDaZyjJAVkiIVlwCBzp-ml_o1GVl3fuI1QNNO_2Rs97ReF7O9qnH98FeypMQzysAYQGllwFfgOaSGOq8L73I3Mxp8D/s1600/DSC_0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7ZTtVZB3vhULumMjEhScr4V3V7mbsmf6WF03D0VaQKC8bT3yu7sDaZyjJAVkiIVlwCBzp-ml_o1GVl3fuI1QNNO_2Rs97ReF7O9qnH98FeypMQzysAYQGllwFfgOaSGOq8L73I3Mxp8D/s1600/DSC_0719.JPG" height="212" width="320" /></a></div>
<br />
Repeat the process as needed with the rest of the potato leek mixture. <br />
<br />
You can serve these as you would any potato pancake, with sides of sour cream and applesauce, or go a little wild and serve them with a good chutney. Or you can just enjoy them as is, what usually is what happens around here, as certain people at my house always snitch the pancakes as soon as they are cool enough to snitch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtKN6JNqMJSsWMfC4Tsso-B_CguChjoCLURv0uJkUYMCOjKuO8o7Spisqo5NiCV4HDcKvl6C7IE6GoeVeeeaSJPOnHK57K7ZAPav4a1u_xC9OTlg4ROslVGhlvGIDU9fSuzUMZqkQ8uw2/s1600/DSC_0727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtKN6JNqMJSsWMfC4Tsso-B_CguChjoCLURv0uJkUYMCOjKuO8o7Spisqo5NiCV4HDcKvl6C7IE6GoeVeeeaSJPOnHK57K7ZAPav4a1u_xC9OTlg4ROslVGhlvGIDU9fSuzUMZqkQ8uw2/s1600/DSC_0727.JPG" height="212" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
These also make a great side for roast chicken, pork chops, or steaks. The slight onion flavor of the leeks is a great addition to the potato without it taking over the flavor. Feel free to experiment with potato pancakes on your own too! I'm thinking fresh fennel would make for an interesting latke as well!Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-8517095267889937672015-01-02T07:33:00.000-06:002015-01-02T07:34:44.605-06:00From Scratch's Top 10 Recipes from 2014!As we kick off 2015, there's a lot great things on the horizon! But today, I'm looking back, to the top 10 most popular posts from last year. And let me tell you, you readers have got good taste! There's a year's worth of tastiness summed up in these 10 posts!<br />
<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/01/cinnamix-and-cinnaminis-reinventing.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdzpbnAy4uJKNQsiT-kgVaVTjyKyT1wyhupQFEnpG0SjxGSF__GzLx7i7Qw5Pcq9IV5AIO0B7d6UALcPH_pJfNTSAsO2nZf6OXBvUKBQuTqLhvz80CQZIuvQB5c_csAOSl-En4FAV-hH4/s1600/cinn.JPG" height="212" width="320" /></a></div>
<br />
January, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/01/cinnamix-and-cinnaminis-reinventing.html" target="_blank">Cinnamix and Cinnaminis</a><br />
<br />
Apparently, I'm not the only one who misses PC's blend of sweet cinnamon goodness, because it's one of the most searched for recipes on my blog. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/03/sham-shamrock-shake.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpIxfM4KmBnR4A1WXbJkyw8F_Ci4M-cm6u1Ao7-me42H4_Vce8-HO1sdHlitt1H5xbJ0EQ2qQryarp1TwISEmJUpxzoaWgLYAw9od7-5BKyKZb-IdkKasjqKlPuaJBIiBAPDAAF_aaPhv/s1600/sham.JPG" height="320" width="212" /></a></div>
<br />
March, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/03/sham-shamrock-shake.html" target="_blank">Sham-Shamrock Shake</a><br />
<br />
This boozy (or not, for the kiddios) concoction is still one of my favorites. It's so full of minty goodness that you won't miss the green at all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/05/mays-preserve-trifecta-part-two.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC49VNWe_YgMfCE6AxBF9OdKM8MmhuMeb4rXjpa5evGYoXUeYDZPDSfIstr0kFd5fUyGU_PcgRI6CAfG1Cy2JwAf4XFZRJlp7mVR7h9kCPDR40FopzcccQlIyHPkBlXCS74_BgQbjqofB/s1600/jelly.JPG" height="212" width="320" /></a></div>
<br />
May, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/05/mays-preserve-trifecta-part-two.html" target="_blank">Rosemary Rhubarb Jelly</a><br />
<br />
Thanks to a shout out from Marisa McClellan, the author of Preserving By the Pint, on her own blog, this post skyrocketed to be not only one of the most popular posts of 2014, but in the history of From Scratch! And the jelly is absolutely gorgeous and tastes divine!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/05/garden-mint-honey-caramels.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlBVnhRKdD1DgEIwsNJ88KJ9PK9Vh5M2NPMscWm1GfZ3ij73kHM24h-WHstm0DnM6GGQwJMR8TfPcfemLoMRVaI0jYrBalk5YdtRr059lF6EipmDwWx4Y1GCS5lX8pmE-fxyLbFvZVU8t/s1600/carm.JPG" height="320" width="212" /></a></div>
<br />
May, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/05/garden-mint-honey-caramels.html" target="_blank">Garden Mint Honey Caramels</a><br />
<br />
This recipe for caramels is amazing! It really kicked me off on a caramel-creating kick that included wonderful spin-offs like my Browned Butter Basil Caramels. The sweet, the mint...these easy-to-make caramels have everything you could ask for.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/06/red-white-and-blue-zabaglione-love-story.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AoHn9vdNQkwqG-Wh-ZMBUQK3yVAIYhBBqOZJYqHny1Oee_MceI66CcvCcA7vcv1GZoMdirr1rqyk7oSHfjqFzrv2BoGpAYrRygpl7-Kn974aOLXzVaZho3qJTMgjyEveZXtwr7aSeI9P/s1600/zab.JPG" height="212" width="320" /></a></div>
<br />
June, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/06/red-white-and-blue-zabaglione-love-story.html" target="_blank">Zabaglione</a><br />
<br />
My entire fairytale romance with the hubs in one simple dessert. It's so, so good! I really should make this more often. Like maybe twice a week. ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/07/slow-cooker-blueberry-pulled-pork.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuJOifeRvOatLn687GVVZii3KdrWRk1wYZeagSy2kXbffJb-9ljDs-SSuSocxZ18uY2QM-V_OmnqcNQH6vby2n-K1zOmE-GP2qw8jEPSum3E3Cfl5hUFXZDz4Kj2MAsjxF5NKUF6n5l0s/s1600/blue.JPG" height="320" width="212" /></a></div>
<br />
July, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/07/slow-cooker-blueberry-pulled-pork.html" target="_blank">Slow Cooker Blueberry Pulled Pork</a><br />
<br />
I'm so glad that this one was a hit! It took a lot of tweaking to get this recipe to work in the slow cooker, but it was totally worth it. Fruit and pork are a great combination, and this recipe knocks it out of the park! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/10/no-tricks-just-treats-homemade-candy.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4HJoaW3vh59yAT0CN4Yl569FX06i5pYjzq_Uho15Y9zVH4dtTsnAae9GlTDpyJVAWsxDkOqVw7ezel5eih4O3JJ27LBYdwuF7ESpwfpP9xYKx4lICfbysSrRxkdzDY6yG87IzQ7kFp1M/s1600/caco.JPG" height="212" width="320" /></a></div>
<br />
October, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/10/no-tricks-just-treats-homemade-candy.html" target="_blank">Homemade Candy Corn</a><br />
<br />
This one is a family tradition for my kids, and I'm sure it will be one that stands the test of time. It's so much tastier than the stuff you buy in the store, and you can have fun playing with the flavors and colors to make it your own!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/11/posole-verde-ancient-comfort-food.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOqkeRmTXBqaq5wtQkNGXdbCBOcS05s-QGm7cTDyoy_6BH4q6I9UWwEDW5fWEHilz-smXUjHvLT7Qp_F3j3L0_VV7KGXe3mWK0mOaOLVCo_-oFCGn0ZqvY-w-WM8E6a8E4_A5i4gTnwg7/s1600/pos.JPG" height="320" width="212" /></a></div>
<br />
November, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/11/posole-verde-ancient-comfort-food.html" target="_blank">Posole Verde</a><br />
<br />
One of my favorite stews of all time. Fresh tasting and satisfying, full of interesting flavors. Comfort food, for real.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/11/are-you-guys-sick-of-blondies-yet-i.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvvbohPakaw__E66JDp8NK-7mfmaGDdqaHTsh2dVGYyyIlLHFCbfkrnbGDTXir4tEV2WT_6BvayaWdI1FxD-0smEeI-1lJXiolykwJ_JvSmeX1tFVpEZQHcGi-HJtrnfSpO-6RpZJF-wf/s1600/beet.JPG" /></a></div>
<br />
November, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/11/are-you-guys-sick-of-blondies-yet-i.html" target="_blank">Beet Blondies</a><br />
<br />
These eye-catching treats are rich and sweet, and one of the most unique variations in my blondie streak. For someone who's not a big beet fan, I'm sure learning how to find ways that I enjoy chowing on them!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.mylifeandfamilyfromscratch.com/2014/11/turkey-gumbo.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSHA1OxKByJzS6UA_qayZqf55B8wBiammtp1r801CfctEOI1fM6eUbG6I0LdyHnm3p3VHAteW5vGmwQbzkhuSCCsGkn9VziQ193NFewhT1P6dvPNCyINWAUSIPnEbtpum7yX2aM30doaQ/s1600/gumbo.JPG" height="320" width="212" /></a></div>
<br />
November, 2014: <a href="http://www.mylifeandfamilyfromscratch.com/2014/11/turkey-gumbo.html" target="_blank">Turkey Gumbo</a><br />
<br />
My father-in-law's method for making our traditional turkey gumbo was a huge hit on the blog, and that just makes me grin from ear to ear! It's a family favorite, and I'm so glad that others are getting the chance to enjoy it as well.<br />
<br />
So, there you have it! The top 10 most popular posts on From Scratch from 2014! I can't wait to see what's in store for 2015, because there are great things on the horizon! Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-71306239824786584702014-12-20T07:07:00.002-06:002014-12-21T20:27:49.869-06:00Cookie Making Day!It's been a hectic month. Year, for that matter. And that all seems to culminate in December. To top that, the weather here has been dreary for the last month or more, which zaps motivation and makes it much harder to get good lighting for pretty pictures. So posts have been sparse lately, and I'm sorry about that. Anyways, this weekend, we actually ended up with no plans except for that we are scheduled to teach Sunday School on Sunday morning. NO plans. The weekend before Christmas. <br />
<br />
At first, the hubs and I discussed heading downtown to see the store windows and lights and visit the market...but honestly, I didn't want to deal with the crowds. And when I asked the kids, they didn't seem that into it at all either. So then we changed our plan to maybe go to a more local Christmas market. But the more I thought about it, the less I wanted to drag everyone out of the house. Then, my brilliant husband had a fantastic idea:<br />
<br />
Family Cookie Day.<br />
<br />
<a name='more'></a><br />
<br />
Things like this make me know that I married the right guy for me. <br />
<br />
We used to do a big cookie day with my in-laws when the minions and their cousins were teeny, but that kind of faded away as everyone got into school and got busy with life. I do miss it. Taking some time at home to work and bake together seems like a good project, especially if we are surrounded with dozens of cookies at the end of it!<br />
<br />
So, I made a list of cookies, made a list of ingredients that I needed to shop for, and headed out to shop for what I needed. But not before throwing a pic of the list of cookies up on <a href="http://instagram.com/krasimom/" target="_blank">Instagram</a>, because I realized how ridiculously ambitious it was, <br />
<br />
Take a look:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTntDCvX9pakjCrlhwT_rJBtb0wmvmtpKkpAlUcfn33Lq669VX3JdCkPjQrZkMVHdFZ760JyTiHS5iDdeX3k3-nHomPUBHtflGads-t1L6uZHd_64b6unbfs3YU5JDzpEhvNhiQtHjgATq/s1600/cookie+list.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTntDCvX9pakjCrlhwT_rJBtb0wmvmtpKkpAlUcfn33Lq669VX3JdCkPjQrZkMVHdFZ760JyTiHS5iDdeX3k3-nHomPUBHtflGads-t1L6uZHd_64b6unbfs3YU5JDzpEhvNhiQtHjgATq/s1600/cookie+list.jpg" height="320" width="320" /></a></div>
<br />
Long story short, when I got back from the store, I had about thirty comments and messages between Facebook and Instagram asking about the recipes. So I'm going to link up what I can here, and then get the rest to you as I can...I'm not sure how easy it will be to photograph during this cookie chaos!<br />
<br />
Gingerbread: This is one of my family recipes, and it for sure is on my list to blog. It's a roll-out cookie that's packed with flavor and we have a lot of fun decorating them. Although the hubs always puts inappropriate cinnamon candies on the moose cookies...<br />
<br />
Macaroons: These are new this year. We all adore authentic,good macaroons, and because of that, I've been terrified to even attempt to make them. Seeing the recipe from Flour Bakery's cookbook gave me a gentle nudge, because I know they use French techniques and these should be spot on. Closest I could find to link you to is <a href="http://www.ezrapoundcake.com/archives/26605" target="_blank">HERE</a>.<br />
<br />
Jello Cookies: Guilty pleasure, and another family recipe of mine. I know there is nothing natural about a bright green cookie, but you would be surprised by how well the flavors of lime Jello and red hot cinnamon candies meld. Plus, we get to use a cookie gun. Awwww yeah.<br />
<br />
PB Kiss cookies: Remember the Friends episode where Phoebe had the recipe for cookies passed down for generations...from some guy named Nestle Tollhouse? This one's on the bag of kisses. Or you can find it <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=5191" target="_blank">HERE</a>.<br />
<br />
PB Balls (aka PB Bonbons): This is a recipe from the hubs' side. It's basically crunchy peanut butter, upped with powdered sugar, with rice krispies added for texture, rolled into balls and dipped in chocolate. Dipped. In. Chocolate. It's like a homemade, crunchy, Reese's ball. I eat them until I see sounds.<br />
<br />
Grandpa's fudge: It is exactly what it sounds like. My grandpa always would make fudge. I have his recipe card. I haven't made it since he passed away almost 7 years ago. It's time.<br />
<br />
Banket: Another gem from my family that I will probably leak a few tears while making. My mom's cousin blessed me with the actual recipe that my great-grandma wrote down for her. It's a delicious pastry loaf filled with an almond paste confection. My great-grandma would always have plenty, and my uncle took up the task for a while after she passed away, but it's been a while since I've had the homemade stuff. We pick up some occasionally at the Dutch market, but it's just not the same thing. I'm looking forward to showing my family what real Banket is like.<br />
<br />
Sugar Cookies: This one is one of the most authentic cookie recipes I have. It comes straight from the man himself: Cookie Monster. No joke, I have been making these since I was a child. I had the recipe in my Sesame Street Encyclopedia set. Volume C. They are so good and so buttery! Om nom nom nom nom nom!!!! You can find Cookie's recipe <a href="http://abcnews.go.com/blogs/lifestyle/2012/08/cookie-monsters-original-cookie-recipe-recovered/" target="_blank">HERE</a>.<br />
<br />
Jan Hagels: This is one from the hubs family, which seems funny because it sounds much more Dutch than his Italian/Russian/Irish/German blend. It's a delicious cinnamon and walnut crispy cookie. You can Google it and find a ton of recipes. (Turns out, it IS Dutch, but they usually use almonds...of course. We Dutch are a little almond obsessed.) But I couldn't find one the same as my mother-in-laws, so I'm not going to post a link, in case it's not as good. I will, however, ask her for permission to write them up for the blog sometime.<br />
<br />
Cherry Jems: These are my Christmas cookie obsession this year! They are from Pioneer Woman, and is anything she makes ever bad? I love the festive colors, and they are so easy to throw together! It also makes me happy that, while the recipe only uses the yolks of the eggs, I can use the whites to make meringue cookies afterwards! You can find the Cherry Jems recipe <a href="http://thepioneerwoman.com/cooking/2010/11/christmas-cherries/" target="_blank">HERE</a>.<br />
<br />
Forgotten Cookies: These are my meringue cookies, another family recipe. Fantastic, airy, crisp, sweet...and you just throw them in at the end of the baking day and wake up in the morning to beautiful, delicious cookies. I blogged about them <a href="http://www.mylifeandfamilyfromscratch.com/2013/12/a-cookie-you-wont-forget.html" target="_blank">HERE</a>.<br />
<br />
Popcorn Cookies: These are from the Smitten Kitchen cookbook, and I'm just too curious about them not to give them a try. Salty and sweet is my heaven. Find the recipe <a href="http://thedirtyoven.blogspot.com/2012/11/buttered-popcorn-cookies.html" target="_blank">HERE</a>.<br />
<br />
Vamino Bars: These may be my most favorite thing my grandma ever made. They are layers of chocolatey minty deliciousness. I'm sure the recipe is not original, and I've also heard people call them "namino bars", but I haven't found her version of the recipe online. Hopefully I'll change that with a blog post in the near future.<br />
<br />
Rosemary Shortbread: Another new addition this year. Sounds too Christmasy to pass up! It's a recipe that can be changed up many ways, and it's from Melissa Clark, one of my favorite food authors. You can find her recipe and some fun variations <a href="http://www.melissaclark.net/blog/2006/01/for-perfect-cookies-add-a-big-dollop-of-blithe-abandon.html" target="_blank">HERE</a>.<br />
<br />
Pizzelles: This comes from my dad's side of the family, specifically my Dutch/Italian uncle. Who is actually my Godfather. I love it. And him. And these cookies. I bought a pizzelle iron just to make these. You can Google up and get a ton of pizzelle recipes, but his uses both anise flavoring and anise seed. Which may sound like they are going to smack you over the head with licorice flavor, but they don't at all. It's so subtle that even people who hate licorice fall for these. I've already made 4 batches this year, but we are out of them...so hopefully we'll sneak in a batch or two more today.<br />
<br />
Rum Balls: I just realized that I totally forgot to get Nilla wafers for these. So they might not happen. I might just have to pour the rum into a glass at the end of all this cookie chaos. Anyways, Emeril Lagasse's recipe is supposed to be divine. You can find it <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/rum-balls-recipe3.html" target="_blank">HERE</a>.<br />
<br />
Also, not listed is my mother-in-laws pecan balls, which are a must-make for us. My family made pretty much the same thing with walnuts when I was growing up. Last year, I made them with chestnuts, and I drool just thinking about those cookies. Nut balls. Yum. Seems like everyone has this one in their recipe box.<br />
<br />
So, that's the plan. Ambitious? Yes. Crazy? Probably. Delicious? Absolutely.<br />
<br />
What cookies make your list? <br />
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-52588216611670098002014-12-08T08:44:00.000-06:002014-12-18T08:05:08.029-06:00An Evening with A Hollow LegI recently had an opportunity that I just couldn't pass up. If you follow From Scratch on <a href="http://www.facebook.com/mylifeandfamilyfromscratch" target="_blank">Facebook</a>, you might remember that this past summer, I was asking people to vote for a local Chicago drink slinger, Devin Kidner, in <a href="https://www.slowfoodusa.org/" target="_blank">Slow Food's</a> Ark of Taste Cocktail Competition. At that point, I was just happy to be supporting someone who used <a href="http://www.koval-distillery.com/newsite/" target="_blank">KOVAL</a> liquor, <a href="http://www.seedlingfruit.com/" target="_blank">Seedling</a> cider, <a href="http://www.ellisfamilyfarm.com/" target="_blank">Ellis Farms</a> honey, and other local ingredients to make what sounded like a pretty great drink. Devin contacted me, and we were able to meet up in person. It didn't take long for me to realize that we shared a lot of the same interests and beliefs about local food, about heritage strains of plants, and about supporting local farmers, and I felt like we could have chatted for days. Turns out, Devin's drink took first place, earning her a trip to Italy to be a USA delegate at Terra Madre and Salone del Gusto! And that kicked off a boozy whirlwind of exciting opportunities for her, including being invited to moderate the Speakeasy workshop of Terra Madre, becoming head mixologist at KOVAL distillery, being invited to design drinks for an event in NYC, teaching classes for <a href="http://www.rhinehall.com/" target="_blank">Rhine Hall </a>(another Chicago distillery) and starting up <a href="http://www.ahollowleg.com/" target="_blank">Hollow Leg</a>. Hollow Leg is Devin's way of packaging all her passion and knowledge about local drinks and presenting it to people who want to learn. She offers classes on mixology, some basic and some more in-depth, but all meant to give the students the confidence to experiment with their drinks with Julia Child-like curiosity and conviction. She has a line of classes called Hep Hops, that focuses on the up-and-coming trend of beer cocktails, and offers services to corporations looking to impress their clients. She also has what I think is one of the coolest ideas ever: Cocktail Whispering, where she will talk to you, find out a bit about you and what you like to drink, and then design you your own personalized cocktail. You get to name it and everything! How cool is that?!?!<br />
<br />
<a name='more'></a><br /><br />
Anyhow, it was this venture with Hollow Leg that Devin reached out to me about. And I've got be to honest about you, when I saw her message, I totally squealed. And I'm pretty sure that after catching up on the phone with her and talking all about Hollow Leg, I didn't come down off of my cloud for weeks. It was one of those moments that I just kind of took a step back and went, "Whose life is this?"...having someone who I admire as much as Devin Kidner contact me about checking out such an amazing new venture...I mean, I life around here is about the most suburban you can imagine. It's pretty Stepford some days, albeit with a dash more swearing and several more fart jokes. So having an award winning mixologist call me up and see if I wanted to check out her classes was more than a bit surreal! Needless to say, I was all in. All in.<br />
<br />
The hubs and I found accommodations for the minions and got all set to take a holiday cocktails class that included some of the basic Cocktail 101 stuff, but also making your own bitters, which really intrigued me. Devin holds some classes at both KOVAL and Rhine Hall, but this one was held at her Ukrainian Village loft in the city. Again, not ashamed to say that I was totally geeking out about it. <br />
<br />
Devin greeted us with her usual cheery enthusiasm and showed us around her kitchen as we waited for another couple who was taking the class to arrive. I'm pretty sure my husband thought we were both crazy as I oohed and ahhed while Devin showed me the yummy frozen fruits in her freezer, the stacks of mason jars filled with homemade jams and jellies in her pantry, and her farmers' market haul from earlier that day spread out across her back counter. Truly, we may be cut from the same delicious food-loving mold.<br />
<br />
The class started, like all classes should, with introductions and a good drink. Devin mixed us an amazing concoction that included homemade cranberry syrup, rosehip liqueur, vodka, homemade apple cider vinegar, and egg whites. Besides tasting delicious, this drink immediately opened the door to several interesting points of conversation. For one, the fact that Devin is committed to using local ingredients in her drinks means that she has to think outside the box in many ways. Citrus is not a food that grows naturally here in the Midwest, so popular cocktail flourishes like a squeeze of lime or a twist of lemon are out of the picture. Things like homemade vinegars can bring that tartness, and add a bit more character to the flavor profile. Plus, you've got to admit, making your own vinegar is pretty impressive, especially if you have the skills to use it in making a fantastic drink. Using the egg whites in the drink is a move that always catches my eye, because it really shows that you're confident in your booze knowledge. Most people get a little freaked out by the idea, but I love what egg whites can bring to the party. Visually, a nice float of foaminess on top. Taste-wise, a little extra richness and a fullness in the texture that makes drinks almost creamy. I love that Devin started out the night with a drink that wasn't afraid to challenge us. It totally got me excited about what the rest of the evening would have in store.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVUEqZgggILlpsM0YAtw6w95U26vOlWYYYndaLzhNnSjMLudNQxW7eY8Vkl7M2aPHH9YAzpKroS42bY7_MSBDqiLV4dYL8IrVv-qPWQMbOgv6oLdBggNDdOQRuc4J3hGYO-L4lc0uv8e7/s1600/DSC_0655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVUEqZgggILlpsM0YAtw6w95U26vOlWYYYndaLzhNnSjMLudNQxW7eY8Vkl7M2aPHH9YAzpKroS42bY7_MSBDqiLV4dYL8IrVv-qPWQMbOgv6oLdBggNDdOQRuc4J3hGYO-L4lc0uv8e7/s1600/DSC_0655.JPG" height="320" width="212" /></a></div>
<br />
Oh, and a side note: Devin mixes her drinks in...wait for it...mason jars! Brilliant for several reason, including that it has it's own measuring marks, you can see how your drink is looking, feel how cold it is, and the jar seals tightly so that you can really get your shake on. Plus, you already know how I feel about jars. I heart them.<br />
<br /></div>
<div>
After mixing our drinks, we relaxed and talked about some of the basic science behind making a good drink. Being a bit of a science geek, I loved it. I knew some of the things that we discussed, but also found that there was a lot more that I didn't know. Trigeminal effects, for example, were fascinating to me...kind of one of those things that you know how it makes you feel, but have no idea about the reasons behind it, or what it's actually called. We talked about how temperature actually has an effect on flavors, and why certain types of drinks should be served at fairly specific temperatures. Devin walked a nice balance between giving us plenty of complex information without making it overwhelming, and keeping it all very easy to understand. My favorite quote of the evening? When we were told that good drink mixing was "like science and art had an alcoholic baby". :)</div>
<div>
<br /></div>
<div>
Armed with all this new and fantastic knowledge, we headed to the kitchen to mix up our own drinks. There was a great spread of liquor, mostly local, homemade syrups and a caramel sauce that was to die for, and various homemade bitters. We were able to taste and smell everything, and Devin taught us about proportions and ratios to build a cocktail. She also mixed up our second drink of the night, a delicious pumpkin drink that she calls the "Bad Bitch", because it's so not basic. Made with KOVAL rye whiskey, local pumpkin, maple syrup, and homemade cinnamon mace bitters, it's nothing short of heavenly. Like a hard pumpkin pie in a glass. When one of the other students asked what mace was, Devin was happy to hop over to her spice rack and pull some out for us to smell, explaining that it was similar to allspice and related to nutmeg. One of the best parts of taking this class was that you could tell that not only does Devin Kidner really know her stuff when it comes to food and drinks, she's not hesitant at all to share what she knows with others.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNq6CFADp2QzD8pCLzWx0Lk7H2MGJPezN8t4fI97WZ0QJLCOLa1wqz6kqUGWV8hipdI9mxBnrkMdV9sYSf_TPKh0i5NYz9e8FHJm3jYC5DAI6y09uIPlaPmMbQ8tUzjNA2Jlbwt4ckEPZ/s1600/DSC_0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNq6CFADp2QzD8pCLzWx0Lk7H2MGJPezN8t4fI97WZ0QJLCOLa1wqz6kqUGWV8hipdI9mxBnrkMdV9sYSf_TPKh0i5NYz9e8FHJm3jYC5DAI6y09uIPlaPmMbQ8tUzjNA2Jlbwt4ckEPZ/s1600/DSC_0671.JPG" height="212" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Each of us made up a drink on our own, to our own liking. My husband went straight for the smooth, almost creamy, KOVAL Oat Whiskey. The other man in the group created his drink around a lavender simple syrup that caught his fancy. His date wasn't into whiskey, so she reached for the vodka and livened things up with rose water. I went for gin, that caramel sauce, and some caraway liqueur that I have a slight addiction to. It was interesting to see what we each came up with when left to our own devices. Everyone loved their own drink, and you could feel a mix of pride and astonishment in the air. <br />
<br />
As we sipped on our personalized concoctions, we moved on over to making our own bitters. Once again, Devin had done it up right with a huge array of spices, flavors, and aromatics. My husband went for rosemary and peppercorns in his, so I went a different direction and used dried cherries, cinnamon, and rosewater. We carefully filled the apothecary vials that we were given, and I had to snicker a little as I tucked them into my purse to take home. Purse Full of Bitters would be an awesome new band name.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8s0iyLTts44m6OGuxbbx27XhdcpOttQIbRXxo_5poEC-2leATko4wt5DB9MP-vyiGpzIGKPyYVUzwS-BsRe8kedL4L5cjCezo4kJcPSr8q5EGXHqBy54rOfBw_Cl5oJOzLHfH6t37vzlq/s1600/DSC_0657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8s0iyLTts44m6OGuxbbx27XhdcpOttQIbRXxo_5poEC-2leATko4wt5DB9MP-vyiGpzIGKPyYVUzwS-BsRe8kedL4L5cjCezo4kJcPSr8q5EGXHqBy54rOfBw_Cl5oJOzLHfH6t37vzlq/s1600/DSC_0657.JPG" height="320" width="212" /></a></div>
<br />
After the bitter making, Devin mixed up her last concoction of the evening. She used Rhine Hall grappa and brandy and something else that must have been magical, because the whole thing ended up with a coconutty flavor that was completely unexpected! Oh, and we were all totally impressed by the contraption that Devin pulled out that took blocks of ice and melted them into prefect ice spheres almost the size of a baseball!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNzqz4nIhcshIaa-nAtrl7lVo8FDmQjVf9cbM1h0D6DVxKACFcRAXs87mh5z6lizLfCTDNXZDxW1YzUku2RmAPKmwj5Rhn7VkxLxLPct5VUlPgk1x8piKvPVI9tzf94Wl1SBVilt-K1sE/s1600/DSC_0660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNzqz4nIhcshIaa-nAtrl7lVo8FDmQjVf9cbM1h0D6DVxKACFcRAXs87mh5z6lizLfCTDNXZDxW1YzUku2RmAPKmwj5Rhn7VkxLxLPct5VUlPgk1x8piKvPVI9tzf94Wl1SBVilt-K1sE/s1600/DSC_0660.JPG" height="200" width="132" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTtFTrDUFCGTrYLUogNouUt-gai3TtTCFDgJqCEalkhxap2qgNDsxGgq05dckT-qJYfeJj3WQmlfUygwveNNu8szVf-L0IXr2RU4XYvMXBDhyVqy8CikcvAq-puRHDuN_T5HI3DXhNeQq/s1600/DSC_0664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTtFTrDUFCGTrYLUogNouUt-gai3TtTCFDgJqCEalkhxap2qgNDsxGgq05dckT-qJYfeJj3WQmlfUygwveNNu8szVf-L0IXr2RU4XYvMXBDhyVqy8CikcvAq-puRHDuN_T5HI3DXhNeQq/s1600/DSC_0664.JPG" height="200" width="132" /></a></div>
<br />
To end the night, we took a little peek up on the roof of Devin's building and were treated to a spectacular view of the Chicago night skyline. It was chilly, but so worth it. In warmer weather, Devin says she tries to use the roof for her classes as much as possible, and I have to say, I can't wait to take a class up there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizh5wy_V-puH4Qe5kvYla_TSa7oyFez3LhCK_e-Vskxp95DMOIec7V8oCQgZ4FwPDPF6nr2BzefwEEfkNPqg73iGWWzZeglHilqFW1nSFUXLdjvwoP4U37cu_wr1t7mC9-qtQp19Lrd5Lk/s1600/DSC_0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizh5wy_V-puH4Qe5kvYla_TSa7oyFez3LhCK_e-Vskxp95DMOIec7V8oCQgZ4FwPDPF6nr2BzefwEEfkNPqg73iGWWzZeglHilqFW1nSFUXLdjvwoP4U37cu_wr1t7mC9-qtQp19Lrd5Lk/s1600/DSC_0669.JPG" height="212" width="320" /></a></div>
<br />
Does it sound like I'm gushing yet? It was an amazing experience! I really loved every minute of it. It was right up my alley. Devin's drinks are thoughtful and delicious, and they prove that using fresh, local, seasonal ingredients can be a great approach to mixing cocktails. You really leave the class inspired to go out and create your own concoctions, a "liquid confidence" of sorts. Without being as intimidating as a bartending class, the Hollow Leg classes give you the information and the hands-on practice to make your drinks amazing, sure to impress your guests! I would highly recommend it to anyone in, around, or just stopping by the Chicagoland area. Talk about a taste of Chicago...what could be better than booze from local distilleries mixed with produce from local farms? <br />
<br />
Oh, wait...I know what could be better...getting a special discount on the classes! How about $10 off a Hollow Leg class? It would make a fantastic holiday gift for the foodie (or drinkie!) in your life, even if that foodie happens to be you! Just send an e-mail to <a href="mailto:hollowlegproductions@gmail.com">hollowlegproductions@gmail.com</a>, let them know that you heard about them on From Scratch, and you'll get hooked up! There are plenty of classes scheduled, but if you don't see one that fits your needs, send Devin a message, and she'll be more than happy to find something that will work for you. I'm telling you, you don't want to miss out on this!<br />
<br />
Find Hollow Leg on the web at <a href="http://www.ahollowleg.com/">www.ahollowleg.com</a>, and on <a href="https://www.facebook.com/aHollowLeg" target="_blank">Facebook</a>! Be sure to check out the drink gallery and the upcoming events, and give Hollow Leg a follow on Facebook to stay in-the-know on what's going on.<br />
<br />
Cheers! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpahkYemZ8VaiYbW4hzLgFIVoC9mULqCzcOHNe7raGkFeVFQlNMQcVwd5KXg0d9lRTGcnJdPeCMGj-wUasChrPsvZMGhmRhaoE7p4HFavfZ5p5OooTB5VMtkXPZ-S6amMvYJOaD6Jy_CY/s1600/DSC_0666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpahkYemZ8VaiYbW4hzLgFIVoC9mULqCzcOHNe7raGkFeVFQlNMQcVwd5KXg0d9lRTGcnJdPeCMGj-wUasChrPsvZMGhmRhaoE7p4HFavfZ5p5OooTB5VMtkXPZ-S6amMvYJOaD6Jy_CY/s1600/DSC_0666.JPG" height="320" width="212" /></a></div>
<br />
<br /></div>
Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com0tag:blogger.com,1999:blog-1054178412326339321.post-5172486540923471262014-11-26T08:17:00.000-06:002014-12-18T08:04:30.709-06:00Turkey GumboThanksgiving is almost upon us, and my friends are already teasing me, because I've been stocking up on turkeys. Right now, I baked one last week, have one thawing in my fridge, and have 4 more in the garage freezer. Crazy about turkey? Meh. More like crazy about turkey gumbo!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBprjw1hLaiNXb9YYSfcNuLEPc5VXJJKonWEQVHXeHPb2hDxb1O-qNI-ogVSBRY2lKlPv1raxtc4xM2dd-NoWlYxLEfi5GdxkfzRViXrkhmCyHjCwvtqNRz5NKbZnM0myq3era5cT6skZm/s1600/DSC_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBprjw1hLaiNXb9YYSfcNuLEPc5VXJJKonWEQVHXeHPb2hDxb1O-qNI-ogVSBRY2lKlPv1raxtc4xM2dd-NoWlYxLEfi5GdxkfzRViXrkhmCyHjCwvtqNRz5NKbZnM0myq3era5cT6skZm/s1600/DSC_0673.JPG" height="320" width="212" /></a></div>
<br />
<a name='more'></a><br /><br />
Turkey gumbo is my family's favorite dish. By far. Even the little picky man loves it. It's in their blood. My husband's father passed down he technique that he learned from his family, who came from a small town in Louisiana called Morgan City. The town should technically be underwater, that's how far south it is. They know their gumbo around there. And around here, we're thankful that they do, and that the method was passed on to us!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf9I58u-IE0lwCsubwPed-o-CS0NWFgqvfc-9jmKJ-Ict6MHPWEXoJ8LyyJPvtbhzqOWxLIbBw7sFHy_19ebkv-P-2w-G_3Gl6kPXhOwTy0hkQHvS5bgIDBdctBr40KRuFuFhEC6gy7H5/s1600/DSC_0689.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf9I58u-IE0lwCsubwPed-o-CS0NWFgqvfc-9jmKJ-Ict6MHPWEXoJ8LyyJPvtbhzqOWxLIbBw7sFHy_19ebkv-P-2w-G_3Gl6kPXhOwTy0hkQHvS5bgIDBdctBr40KRuFuFhEC6gy7H5/s1600/DSC_0689.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The gumbo bowls were also passed down to us. :)</td></tr>
</tbody></table>
<br />
I got permission from my wonderful father-in-law to share our family's gumbo with you, so, if you give it a try, be sure to let us know how much you love it too! <br />
<br />
Gumbo is the perfect cold-weather dish, and a great way to put your holiday bird to good use after the feast. It's a process, and takes patience, but I promise you, it's so worth the effort. And if you plan it right, you can do some steps ahead and fit them into your schedule as you need.<br />
<br />
The other thing about gumbo is that, even following the same steps, you will come out with something a little different every time, Some of my gumbos have been better than others. Some are thicker, some are thin. Some have more of a kick, some taste smokier. That said, I'm not sure there's such a thing as bad gumbo. I mean, that's not a challenge or anything, but if you follow the general method, every time generally tastes pretty yummy.<br />
<br />
So, I'm going to break it up into steps. The first step is the stock. If you want to cheat and skip all this, you could use store bought turkey stock. I've done it in desperation before. It's not bad, but homemade stock adds depths of flavor that you will be missing out on.<br />
<br />
When you're done with your turkey, you need to break it down for this recipe. Save all the edible meat you can off of it, even tiny scraps, and put that in one container or Ziploc bag. Refrigerate that for later. Then, take the turkey carcass and break it down more. This is what you will use to make the stock. You can either throw all of this into a large pot (large large...huge...the biggest you have, short of a canning bath), or throw it into another container and refrigerate or freeze for later. When you break down the turkey, you want to break the large bones up into smaller pieces if you can. This will help it fit in your pot better, but it will also help the bones release more marrow and gelatin into the stock. Include some of the turkey skin and scraps in here too, for flavor. Basically, anything that you wouldn't eat as the meat, you can put in for the stock. Stock is the essence of turkey. <br />
<br />
With your broken down carcass, throw in several onions, quartered, about a half of a head of celery, chopped into large pieces, 6 or more cloves of garlic, crushed with the side of a knife, a small handful of kosher salt, a couple of tablespoons of whole peppercorns, and a few dashes of Tabasco sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPh8DMAByfiQ75IyYz9AN3b83jw9UV4PN3M4g0O2orXGKOnh3DkpIdYrULBOdU4PC4MaLxVwJqOM49uge4zpU5FwJGyEZENLW-r8P_vD6NKDhEgJR6E0Lt1Uu1wmmhR5j5KRZFJUY92Sv/s1600/DSC_0583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPh8DMAByfiQ75IyYz9AN3b83jw9UV4PN3M4g0O2orXGKOnh3DkpIdYrULBOdU4PC4MaLxVwJqOM49uge4zpU5FwJGyEZENLW-r8P_vD6NKDhEgJR6E0Lt1Uu1wmmhR5j5KRZFJUY92Sv/s1600/DSC_0583.JPG" height="212" width="320" /></a></div>
<br />
Cover that all with water, enough so that the water level is about an inch above the solids. Then bring it to a boil and simmer for as long as you've got time to. 2-3 hours would be the minimum, I'd say, but I've let it go for 6 with a large pot, and it's been great. Just make sure the water doesn't all boil away. Add more if you need. You'll want at least 8 cups of stock to come out of it in the end, but more than that is fine too...just means more gumbo to share!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEzJrJu83hTH0VhdwridAGpB6DedPU0lSatDvRQ3wITbVh8Qpnno6HORxkgtjNctoq7PyVohUEAeFQaF2D9GTJfM5eg3E4a091xA6oMk1DY-3jln_kBhw5s5FYwECMWk4igy8N52-gcT9/s1600/DSC_0587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEzJrJu83hTH0VhdwridAGpB6DedPU0lSatDvRQ3wITbVh8Qpnno6HORxkgtjNctoq7PyVohUEAeFQaF2D9GTJfM5eg3E4a091xA6oMk1DY-3jln_kBhw5s5FYwECMWk4igy8N52-gcT9/s1600/DSC_0587.JPG" height="212" width="320" /></a></div>
<br />
One of the nice things about making this in the Midwest Novembers is that it's generally cold enough that my garage becomes an extra fridge, and I can just throw my stock on after Thanksgiving dinner, then walk the stock pot out to the garage to cool overnight. If you don't have that option, or if it's one of those 70 degree Thanksgivings, you'll want to allow time for the stock to cool before you put it in the fridge. Or, if you're making it earlier in the day, just go on to the next steps with the warm stock.<br />
<br />
Carefully strain your stock through a strainer, catching out all of the bones, soggy veg, and small bits. If you have a second huge pot, pour the stock into that, otherwise, wash out the stock pot and use that again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYmtNfl3uSGDZY04uNo9BVKCmsmt0wYgak6gnhXILg3yL36fRauOcAxYxw_bo7W2eAYT6FrY0ZIV4_jMwGTvJ2P6s5duOs1DhNQLAzJehg60lxwPnf6fwOvsN3rGXr0PXa2Vx6Nx71KjF/s1600/DSC_0591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYmtNfl3uSGDZY04uNo9BVKCmsmt0wYgak6gnhXILg3yL36fRauOcAxYxw_bo7W2eAYT6FrY0ZIV4_jMwGTvJ2P6s5duOs1DhNQLAzJehg60lxwPnf6fwOvsN3rGXr0PXa2Vx6Nx71KjF/s1600/DSC_0591.JPG" height="212" width="320" /></a></div>
<br />
The second part of the gumbo is the roux. It's essential to your final product. My father-in-law makes his on the stovetop, with just about an hour of constant stirring and attention. The hubs and I "cheat" and use Alton Brown's scientific method. Either way, you'll need a cup of white flour and a cup of vegetable oil. Yes, I know...but think end product here. Have faith.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu5x6Hj8tE2cglUE5NXsQhhfVWFV6tvuwkXmoiAUGpmxh4bm4ajJoBoO2YLdFn5W2WiRNISO8oc4PZ5AGgBiMFqgMdcYXzR9ZmHhNMw74vc_XzFrug1nzmkW-DOUJa0-Ic40SrN79doTc/s1600/DSC_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu5x6Hj8tE2cglUE5NXsQhhfVWFV6tvuwkXmoiAUGpmxh4bm4ajJoBoO2YLdFn5W2WiRNISO8oc4PZ5AGgBiMFqgMdcYXzR9ZmHhNMw74vc_XzFrug1nzmkW-DOUJa0-Ic40SrN79doTc/s1600/DSC_0584.JPG" height="212" width="320" /></a></div>
<br />
Heat your oven to 350. Whisk together the flour and the oil in a glass or ceramic dish. (Fair warning - this one is a bear to clean after.) Pop it into the oven, and give it a stir with the whisk every 30 minutes or so. In 60-90 minutes, you should have a nice, dark, nutty smelling roux. Let that cool a bit. Again, you could use the fridge or "outdoor fridge" and save this for another day, or use it on the same day. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOk7fW8RH2Q-NhlJxgBCg0rwS8gpOwtN0vX2P9IcPKyxEhXRYIsIb_eQY6Fkr835H4SeKTfG0wynJ4cJHgf1G_ezhhpZ54PT7cn7cWuYLgi_Vb6swWf1HmI3lbDLib654xEbCX1gJjdg1e/s1600/DSC_0585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOk7fW8RH2Q-NhlJxgBCg0rwS8gpOwtN0vX2P9IcPKyxEhXRYIsIb_eQY6Fkr835H4SeKTfG0wynJ4cJHgf1G_ezhhpZ54PT7cn7cWuYLgi_Vb6swWf1HmI3lbDLib654xEbCX1gJjdg1e/s1600/DSC_0585.JPG" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxPG0qemkg-18nOWKxPh5Fl_tfBvy0p-AJlALCmzphlr7-EE55QAEQem9_blL1KSmpeBGdmsc7vXt9VNMlBquxYxcQs5EgIUR2q1ApCVQVrxv30vCCplwGV48B1Dh3ZhCE-WPBj0Vu7RG/s1600/DSC_0592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxPG0qemkg-18nOWKxPh5Fl_tfBvy0p-AJlALCmzphlr7-EE55QAEQem9_blL1KSmpeBGdmsc7vXt9VNMlBquxYxcQs5EgIUR2q1ApCVQVrxv30vCCplwGV48B1Dh3ZhCE-WPBj0Vu7RG/s1600/DSC_0592.JPG" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...Finish.</td></tr>
</tbody></table>
Next, you'll need to make your veggie base. Chop up several onions, until you have about 3 cups in small dice. Chop up celery in small dice to make about the same amount. Crush up 6-8 cloves of garlic. In a large pan, melt a stick of butter and then add the onion, celery, garlic, some salt and fresh ground pepper, and a few dashes of Tabasco. Cook it down until it is tender and translucent, but don't let it brown. Save it for later, or move right on into the final product.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaFmP5wXWcivhP78rApTb1s6Snxq5LtmMoqewjbPDZYU6sRacXvuMQ3G9i2igyYPs3bUO6GdLbqZ0Fg30MPuSy_LDJq25ELGpuTQBkgU0a5pmPJv00TfPOhL4CCMz7USIP6u2dY2_6FXI/s1600/DSC_0593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaFmP5wXWcivhP78rApTb1s6Snxq5LtmMoqewjbPDZYU6sRacXvuMQ3G9i2igyYPs3bUO6GdLbqZ0Fg30MPuSy_LDJq25ELGpuTQBkgU0a5pmPJv00TfPOhL4CCMz7USIP6u2dY2_6FXI/s1600/DSC_0593.JPG" height="212" width="320" /></a></div>
<br />
Now, the last step is bringing the gumbo together. For this you'll need the turkey stock, the onion/celery mix, crushed tomatoes (a large can, or some preserved from your garden), a small can or tube of tomato paste, chopped okra (about a pound, fresh, or a bag, frozen), a little salt, pepper, and Tabasco for seasoning. Bring that all up to a boil together and then add your roux in carefully. You can drain and discard the oil off the top, if you'd like, but you don't have to. If you are adding a hot roux to hot stock, be very careful, as it will sputter a lot when you add it. Stir as it simmers.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dFBV9aF6H8K3-652lQZMm_N9aP-delESFS7ENLIzfB-xWOOFzYNJnuDqPGD2tumYvJjuTyf0T1_jK6VLuKNXO_Vk3SfT6uYZrxDZPY5ax-Vj_RUsUuGbLHKtv5Ujs3rgJr-0D3fhG_MK/s1600/DSC_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dFBV9aF6H8K3-652lQZMm_N9aP-delESFS7ENLIzfB-xWOOFzYNJnuDqPGD2tumYvJjuTyf0T1_jK6VLuKNXO_Vk3SfT6uYZrxDZPY5ax-Vj_RUsUuGbLHKtv5Ujs3rgJr-0D3fhG_MK/s1600/DSC_0601.JPG" height="212" width="320" /></a></div>
<br />
Take the leftover turkey meat and cut it into bite-sized pieces. Add that to the pot and simmer, stirring constantly. You don't want anything to burn at the bottom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rUSbwrSaV9K5BudsyBF4tpIbLoxN1yzPOfQZuJYI5EGcnwrbOojEnPL47KZENb0pwGZXL2cgaC6TBPo5WB6vsNlbv5MUSJPctHlTg2gSzH8VkWGkD2r6dGenHqhaEu354MsF1NcPzSx-/s1600/DSC_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rUSbwrSaV9K5BudsyBF4tpIbLoxN1yzPOfQZuJYI5EGcnwrbOojEnPL47KZENb0pwGZXL2cgaC6TBPo5WB6vsNlbv5MUSJPctHlTg2gSzH8VkWGkD2r6dGenHqhaEu354MsF1NcPzSx-/s1600/DSC_0603.JPG" height="212" width="320" /></a></div>
<br />
Cook up some white or basmati rice according to the package directions, and then serve the gumbo over rice. You can season your bowl with more salt, pepper, or Tabasco, as needed, but our favorite seasoning for gumbo is File (say it "fee-lay"). It's a green powder, made from the leaves of sassafras, and you can find it in the spice or Cajun section of most big grocery stores. It thickens up the gumbo and adds an interesting touch of flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sVbrtfQwc1oAJNt2KfhSsaLmH70ZZteZGUmfr2RQePW666f8AF1u2T5b2SHo6CQni0PH-27wfNKv3L65JoocL4FzffbdI5c9Fsm-nwmG68zeiQmUXMg1rlLOq6I3g18x9cs3o3W0ts_-/s1600/DSC_0685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sVbrtfQwc1oAJNt2KfhSsaLmH70ZZteZGUmfr2RQePW666f8AF1u2T5b2SHo6CQni0PH-27wfNKv3L65JoocL4FzffbdI5c9Fsm-nwmG68zeiQmUXMg1rlLOq6I3g18x9cs3o3W0ts_-/s1600/DSC_0685.JPG" height="320" width="212" /></a></div>
<br />
Leftover gumbo keeps for several days in the fridge, and freezes very well. A good-sized pot of gumbo can make for 4-5 meals for my gumbo-loving family, so it's really a great way to stretch your leftover turkey. And, let's face it...I cook turkey just so that I can make gumbo. It's just that good. :)<br />
<br />
You can make your gumbo all in one day, or break it up into parts and spread it out. I usually bake my roux and make my onion saute while the stock is boiling so that I can throw it together and knock it out in a long afternoon, but on Thanksgiving, I usually spread it out into the next day. I've even been known to freeze the turkey meat and carcass and make it up weeks later. It's all up to you! You can also play around with the ingredients. Add some seafood, or some andouille, throw in some other veggies, if you'd like. This is just the way my family makes and enjoys it. Gumbo's a personal thing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_B93_hKJO9Ywk9IrHW1U258nMc1WPZNJxKGuHnytkorKflSQyGCle4XG_OxkBkKV3mEgB2pwkOeaGLPeehUnXVmCXJZJ5WEdadsVyU11uuj1VP0ex1AN0WIvpUrVLssx9A04SZy-eTAZu/s1600/DSC_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_B93_hKJO9Ywk9IrHW1U258nMc1WPZNJxKGuHnytkorKflSQyGCle4XG_OxkBkKV3mEgB2pwkOeaGLPeehUnXVmCXJZJ5WEdadsVyU11uuj1VP0ex1AN0WIvpUrVLssx9A04SZy-eTAZu/s1600/DSC_0681.JPG" height="212" width="320" /></a></div>
<br />Krasimomhttp://www.blogger.com/profile/13202842746416697551noreply@blogger.com1