tag:blogger.com,1999:blog-17023399050364958312024-03-13T23:25:50.709-05:00MirepoixA trinity of recipes, reviews, and thoughts on all things food.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.comBlogger435125tag:blogger.com,1999:blog-1702339905036495831.post-11103526739475070902014-03-07T10:00:00.000-06:002014-03-07T10:00:03.106-06:00Recommended Recipe: Curried Coconut Soup w/ Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://img4-3.myrecipes.timeinc.net/i/recipes/ck/14/03/curried-coconut-soup-chicken-ck-l.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Curried Coconut Soup with Chicken Recipe" border="0" src="http://img4-3.myrecipes.timeinc.net/i/recipes/ck/14/03/curried-coconut-soup-chicken-ck-l.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image: Cooking Light</td></tr>
</tbody></table>
I don't cook from recipes, but I do love Cooking Light magazine. I just like to browse the pages and get inspired. <br />
<br />
On Monday, when we were iced in, I made<a href="http://www.myrecipes.com/recipe/curried-coconut-soup-chicken-50400000133648/" target="_blank"> curried coconut soup with chicken</a> for lunch. Well, it was almost this recipe. I deviated a little: I added a bit of fresh ginger, used vegetable broth instead of chicken, and used cilantro and green onions in place of basil. Also, I used brown rice noodles.<br />
<br />
It was the perfect healthy, warming thing for a snow day, and it only took about 25 min start to finish. If you are vegetarian/vegan or don't have any roasted chicken on hand, this soup would be just as tasty with some veggies like bell pepper and sugar snap peas.<br />
<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-11291780765557054612014-03-05T10:00:00.000-06:002014-03-05T10:00:07.477-06:00Shrimp Lettuce Wraps w/ Creamy Sriracha SauceThis has become one of my super quick go-tos on busy nights. It's easy to keep the ingredients on hand and it's really healthy. I love tacos, and lettuce wraps are basically just Asian flavored tacos. They are a great main dish, but would also make a nice appetizer to a multi-course meal. Another bonus with this dish, is that is just as easy to make 10 servings as it is 1 serving; it all depends on how much shrimp you thaw/buy.<br />
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<b><u>Shrimp Lettuce Wraps</u></b><br />
peeled deveined shrimp (I suggest 1/3 lb per person and I like 31-40 size for this)<br />
lettuce leaves, green leaf or bibb/Boston works best (2-3 per person)<br />
garlic teriyaki stir-fry sauce (1 Tbsp per serving; save some time and just use a good a bottled sauce)<br />
additions:<br />
radishes, bean sprouts, cucumbers, carrots, lime wedges, etc.<br />
<br />
Salt and pepper shrimp. Saute over med-high heat in a little bit of oil (I like to use coconut or avocado) for about 2 minutes per side. Toss with sauce and cook another minute so sauce glazes the shrimp and shrimp is cooked through.<br />
*I have also done this with strips of crispy tofu. Also seriously delicious.<br />
<br />
<b><u>Creamy Sriracha Sauce</u></b><br />
2 Tbsp fat free Greek yogurt<br />
1 Tbsp mayo (any fat content, I use olive oil mayo)<br />
2 tsp sriracha<br />
<br />
Combine. Makes 2 servings.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com1tag:blogger.com,1999:blog-1702339905036495831.post-17854605242042994202014-03-03T10:20:00.002-06:002014-03-03T10:20:55.210-06:00Butternut Squash & Kale Mac 'n' CheeseI guess this was my last hoorah of cheese for a some time. The hubs has a small scale IBJJF (International Brazilian Jui Jistu Federation) competition on Saturday in Atlanta and then the PanAms (large scale) in early March, and he needs to drop like 6-8 lbs for that. I volunteered to be in an X-Men costume group for DragonCon Labor Day weekend, so I am trying to get in superhero shape in the next 6 months.<br />
<br />
This macaroni and cheese is probably as healthy as you can get while still being 100% indulgent. I still used full fat cheese and a little bacon (it needed to be used up), but I made some adjustments so there is no need to feel guilty about eating this delicious concoction.<br />
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<b><u>Butternut Squash & Kale Mac 'n' Cheese</u></b><br />
12 oz whole wheat penne, cooked ~1 min shy of being done<br />
2 1/2 C peeled and cubed butternut squash<br />
3 C chopped kale or baby kale<br />
3 center cut bacon slices, chopped (or regular bacon, extra fat removed)<br />
1/2 C diced onion<br />
1 tsp minced garlic<br />
2 tsp butter<br />
1 Tbsp flour<br />
1 3/4 C low sodium veg broth (or water + 1 tsp vegetable base or bouillon cube)<br />
1/3 C fat free Greek Yogurt<br />
1/2 C shredded cheddar<br />
1/2 C shredded smoked Gouda<br />
1/2 tsp red pepper flake (optional)<br />
salt and pepper<br />
<br />
Toss squash with a little oil, salt and pepper. Roast at 375 deg F for 15-20 min, until cooked but still firm.<br />
Render bacon until almost crisp. Add chopped onion; cook 5-7 minutes until soft. Add garlic, cook 1 min. <br />
Melt butter into bacon mixture, then whisk in flour to create the roux. Slowly pour in vegetable broth, whisking the whole time so there are no lumps. Bring to bubble, cook 3-4 minutes until it starts to thicken. Remove from the heat and stir in yogurt. Salt and pepper to taste, and add red pepper flake.<br />
Fold in cheese, cooked pasta, roasted squash, and kale. Pour into a lightly greased 9 x 13 baking dish.<br />
Bake at 350 for ~20 minutes, until bubbly and slightly golden on top.<br />
Serves 6-8.<br />
<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-37926532302952418342014-02-06T11:32:00.000-06:002014-02-06T11:32:21.969-06:00Roasted Garlic & Feta Ranch<a href="http://1.bp.blogspot.com/-Lhfz-vWYNxs/UvPDxTrXc-I/AAAAAAAACa4/4fGjMwgQkwo/s1600/photo+(1).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Lhfz-vWYNxs/UvPDxTrXc-I/AAAAAAAACa4/4fGjMwgQkwo/s1600/photo+(1).JPG" height="320" width="320" /></a>For the cauliflower "wings" we had this past Sunday, I wanted bleu cheese dip because 1) match made in heaven and 2) bleu cheese is probably from heaven. Well, Louis isn't too keen on it; a little bit in something is ok, but that's it. So I decided to make a ranch. I still wanted cheese and feta seemed like a nice salty foil to the tangy spice of the cauliflower.<br />
<br />
<b><u>Roasted Garlic & Feta Ranch</u></b><br />
2 Tbsp mayo<br />
1/2 small container plain Greek yogurt (~2 oz)<br />
1/4 C buttermilk*<br />
1/4 C crumbled feta<br />
1 Tbsp freshly chopped dill<br />
2 tsp roasted garlic<br />
1/4 tsp onion powder<br />
salt and pepper to taste<br />
<br />
Combine ingredients.<br />
Makes about 1 C.<br />
<br />
*Use more or less buttermilk to get the constancy you would like. This is a relatively thick dressing as is; for a salad, I would add another splash to make pouring/drizzling easier.<br />
<b>Note</b>: It is perfectly acceptable to use lowfat versions of all these things. I used olive oil mayo, fat free greek yogurt (I wanted 2%, but the store was out of small containers), lowfat buttermilk, and full fat feta... I don't cut corners with cheese. But feta is one of the cheese that is ok as lowfat, just please, don't use fat-free cheese.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-10119774330845518392014-02-04T10:41:00.000-06:002014-02-04T10:41:16.603-06:00"Super Bowl" Sunday MenuWe don't like football. I actually kind of hate it; I have my whole life. I would rather watch 24 hours of Billy Mays infomercials than watch a football game. I've always been like this, I can't help it.<br />
<br />
I do love a "game day" menu though. A few weeks ago, when all the TV specials about game day food were on, and the internet started spewing food lists, I began to craaaave junk foods. I wanted all the fried mozzerella, wings, and dips my body could handle. Well, I decided to take a bit of a healthier approach, and try some recipes I'd been eyeing for a while for a <i>Firefly </i>marathon. It was entirely vegetarian, with several vegan dishes, but it was so hearty and delicious you couldn't possibly miss the meat.<br />
<br />
<a href="http://chubbyvegetarian.blogspot.com/2011/04/bbq-tofu-nachos-la-hawkins.html" target="_blank">BBQ Tofu Nachos</a>--I didn't follow this recipe exactly, because I didn't feel like making another trip to the grocery story. (vegan if you don't add cheese)<br />
<br />
<a href="http://www.memphisflyer.com/memphis/the-game-plan/Content?oid=3597581" target="_blank">Better Jalapeno Poppers</a>-- Again, improvised with what I had, so my version wasn't this exact recipe.<br />
<br />
<a href="http://chubbyvegetarian.blogspot.com/2014/01/baked-cauliflower-wings-with-black-and.html" target="_blank">Cauliflower "Wings"</a> w/ Roasted Garlic & Feta Ranch-- I may start eating all my vegetables buffalo style. I was leery about the ketchup addition to the wing sauce, but it somehow worked and is delicious. I don't think I broke my califlower into large enough pieces. They were really good, but a little overcooked following this recipe. I wanted some crunch left. Next time, I will probably do ten minutes and ten minutes (instead of 20 and 10.) Depending on your wing sauce, the cauliflower is vegan. (Ranch recipe tomorrow.)<br />
<br />
Baked Veggie Eggrolls--Super simple and easy, vegan as long as your wrappers don't have egg. (The ones I can find at my store all have egg, so it's just vegetarian.) Recipe later this week.<br />
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<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-48019305979553449652014-01-30T09:41:00.000-06:002014-01-30T09:41:19.359-06:00Slow Cooker BBQ Baked Beans<a href="http://3.bp.blogspot.com/-JLYUDFnUsi0/UukzBkm1SCI/AAAAAAAACZE/0LIqaiUlh2E/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JLYUDFnUsi0/UukzBkm1SCI/AAAAAAAACZE/0LIqaiUlh2E/s1600/photo+3.JPG" /></a>In the same meal that I served the caramel pecan bars, we had BBQ baked beans. Baked beans may just be this dude's favorite food ever. The rest of us aren't too keen on the strangely sweet, mushy canned beans. I decided to make my own and combine several styles of baked beans into one masterpiece. They are a little sweet, a little tangy, and tiny bit spicy. And this recipe is literally a crowd-pleaser for everyone. Leave out the bacon and it becomes vegan! If you are serving a mixed-diet group of people, just have the bacon on the side as a topper.<br />
<br />
<b><u>Slow Cooker BBQ Baked Beans</u></b><br />
1 1/2 C pinto beans, soaked overnight (or 2 14oz cans, drained and rinsed)<br />
3 slices thick cut bacon, chopped, cooked, drained<br />
1/2 C chopped onion<br />
1/2 C chopped green bell pepper<br />
1/4 C barbecue sauce<br />
1/4 C ketchup<br />
1/4 C brown mustard<br />
1/4 C water<br />
1/4 C loosely packed brown sugar<br />
2 Tbsp maple syrup (optional)<br />
2 Tbsp cider vinegar<br />
1/2 tsp hot sauce, more or less to taste<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
<br />
Combine all the ingredients in a slow cooker. Cook on high 4-5 hours or low 7-8 hours, until beans are tender. Adjust seasoning to taste<br />
If you are using canned beans: combine ingredients and cook on high for 1 1/2-2 hours. I also suggest sauteing the onion and bell pepper for about 5 minutes first; they may still be on the crunchy side if you don't.<br />
Serves 4-6<br />
<br />
Note: I used a little crock pot (like 2 or 1.5 qt) that doesn't have an temp control. It is literally, plugged in=on, not plugged in=off. So the cooking time for the dried bean version may not be totally accurate. But it's a slow cooker... they are very forgiving in cooking times.<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-36514321329453602532014-01-29T10:06:00.002-06:002014-01-29T10:06:58.638-06:00Caramel Pecan BarsIf you like pecan pie, you will love these! Think pecan pie cookie... with caramel. After the holidays, I didn't want to make pie. Also, I hate making pie crust. But it was a friend's birthday dinner and he loves pecan pie. I had just watched an episode of Barefoot Contessa where she made these raspberry streusel bars that looked delicious. The shortbread-esque cookie base was really easy; you could top it with just about anything. These are also great because you can easily cut them into any size you want: giant, indulgent squares or petite, bite-sized treats. You can easily make these the day before (<u>insert event</u>).<br />
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<u><b>Caramel Pecan Bars</b></u><br />
<i>Dough:</i><br />
1 stick softened unsalted butter<br />
1/3 C sugar<br />
1 1/4 C AP flour<br />
1/2 tsp vanilla<br />
1/4 tsp salt<br />
<i>Filling:</i><br />
3/4 C (heaping) chopped pecans<br />
1 egg<br />
2 Tbsp corn syrup<br />
1 Tbsp maple syrup (can be subbed with another Tbsp of corn syrup)<br />
2 Tbsp loosely packed brown sugar<br />
1/4 tsp cinnamon<br />
1/4 tsp salt<br />
2 Tbsp caramel, mine were probably generous Tbsp (plus more for after it is baked, optional)<br />
<i>Streusel (optional):</i><br />
2 Tbsp quick oats<br />
2 Tbsp flour<br />
2 Tbsp loosely packed brown sugar<br />
1/4 tsp cinnamon<br />
1/4 tsp salt (I suggest sea salt)<br />
1 Tbsp melted butter or vegetable oil<br />
<br />
Beat the butter and sugar together. Add vanilla and salt, combine. Add flour, incorporate. It probably will not form a solid mass of dough., but it will stick together when pressed. <br />
Line a 9x9 baking dish with foil or parchment paper. Lightly spray. Press dough into pan and form a very small lip around the edge to keep in the filling.<br />
Combine all the filling ingredients, except caramel. Spread over dough, but don't go all the way to the edge. Drizzle caramel over the filling.<br />
Combine streusel ingredients. Sprinkle evenly over the top.<br />
Bake at 350 deg F for 40-45 minutes. Allow to cool in pan. Remove from pan and cut. Drizzle with more caramel right before serving.<br />
Serves 9-16.<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-64344163411065733832014-01-22T12:10:00.000-06:002014-01-22T12:14:53.911-06:00Venison PierogiesA couple weeks ago, my mom and I went on a pierogi making spree. We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison. They were all definite winners. It's hard to pick a favorite because they are all unique. If I had a food truck, it might be a pierogi truck. Nashville would benefit from it.<br />
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<b><u>Dough</u></b><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">5 C flour</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">16 oz sour cream*</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2 whole eggs</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 egg yolk</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 Tbsp butter, melted </span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 tsp salt</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> Combine everything except flour. Add 4 1/2 C flour. Incorporate. (The dough probably will not form a ball on its own.) </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Sprinkle 1/4 C flour on surface. Turn out dough. Sprinkle the last 1/4 C over the dough. Knead dough until it comes together and is smooth (~3 minutes). Add more flour if needed. Divide dough into easily managed pieces (2-4). Let rest at least 10 min. in refrigerator.</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> On floured surface. Carefully roll out dough to 1/4 inch thick. Cut into 3 inch circles. </span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> *Reduced fat sour cream works, but do not use fat free.</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><b><u>Venison Filling</u></b></span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">~3/4 lb ground venison, cooked and seasoned with salt and pepper</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">8 oz porcini or button mushrooms, chopped</span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">1/2 C diced onion</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">2 tsp minced garlic</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">~1 1/4 C stiff mashed potatoes</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;">6 oz crumbled blue cheese</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"><br /></span></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> Saute onion and mushrooms until onions are translucent, 5-7 minutes. Combine all the filling ingredients. Season with salt and pepper to taste.</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> Fill pierogies with about 2 Tbsp of mixture. Seal into half moons.</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> Boil until they float. (At this point, you can freeze them.)</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> Makes about 4 dozen. (Serving size=4)</span></span><br />
<b style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.479999542236328px;">Finishing</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.479999542236328px;"> (for every 2 servings):</span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> 1 medium onion, sliced. </span></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.479999542236328px;">Saute in butter or oil until soft and sweet, about 10-12 minutes. Add pierogies, lightly brown on both sides and heat through. Add about 1/4 C water and 2 Tbsp sour cream to make a sauce. Sprinkle with parsley. </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.479999542236328px;"> </span><br />
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<span style="background-color: white;"><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18.479999542236328px;">Use<a href="http://tennesseemirepoix.blogspot.com/2010/11/pierogies.html" target="_blank"> this post</a> as a more detailed reference. </span></span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; line-height: 18.479999542236328px;"> </span></span>Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-32440767728355548062014-01-20T11:58:00.000-06:002014-01-20T11:58:40.303-06:00InstagramHey Guys!<br />
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I'm not even sure if I ever mentioned this.... you should follow me on Instagram! If you like pictures of food, animals, and other super important things like costumes, concerts, and my hair, it would be worth a couple seconds of your day to add me to your feed. @passiondiver<br />
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<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-30431896800698992902014-01-16T10:51:00.001-06:002014-01-16T10:51:16.988-06:00Beet Hummus w/ Ras El HanoutLast weekend, I saw Jeff Mauro make <a href="http://www.foodnetwork.com/recipes/jeff-mauro/roasted-beet-and-mint-hummus-recipe/index.html" target="_blank">mint and beet hummus</a> on <i>The Sandwich King</i>. At first it seemed odd, then it seemed like a really good idea! I have a huge jar of beets from my aunt's garden, and I am always on the lookout for different ways to use them. Well, the grocery store was out of mint, which forced me to redirect 3 of my planned recipes. While staring at my overly crowded spice/condiment cabinet, I realized I had ras el hanout. The earthy blend sounded like the perfect compliment to beets. I was right, beets and ras el hanout are an utterly dreamy pairing!<br />
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<b><u>Beet Hummus w/ Ras el Hanout</u></b><br />
1 14oz can drained and rinsed chick peas<br />
1/2 14oz can drained and rinsed white beans (optional, I added them for extra creaminess)<br />
1 C roughly chopped roasted (and peeled) beets (~2 med beets)<br />
1/3 C extra virgin olive oil<br />
1 Tbsp tahini<br />
2 tsp ras el hanout<br />
zest of 1/2 a large lemon<br />
juice of 1 large lemon (~2 Tbsp)<br />
1 large clove garlic<br />
salt to taste<br />
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Blend everything together: food processor, good blender, immersion blender. Salt to taste, the amount will you need to add with vary depending on your spice blend. I need about 1/4 tsp. (Add extra olive oil if you prefer a thinner hummus.)<br />
Makes about 3 C.<br />
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<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-11984585732165558312014-01-15T12:10:00.002-06:002014-01-15T12:10:48.470-06:00Spicy Thai Winter Squash Soup<a href="http://2.bp.blogspot.com/-5xd6ouOcBOs/UtbEMt3GjSI/AAAAAAAACWQ/VQe9KESGsxg/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5xd6ouOcBOs/UtbEMt3GjSI/AAAAAAAACWQ/VQe9KESGsxg/s320/photo+2.JPG" width="320" /></a>I'm going start by saying I'm extremely self conscious about calling anything "Thai". (Bruce, I know this isn't authentic in any way what so ever, but it is delicious!) <br />
<br />
Since I now have several good friends that are vegan, I think about the dishes I make that are animal-free a lot more frequently. It is more often than not completely unintentional. When I realize something is vegan, I get this strange elated feeling. It's hard to describe, but basically my brain screams, "EVERYONE CAN EAT THIS!" And yeah, this is even *shudder* grain free. I'm not a fan of that fad, but whatever. So unless you are on some absolutely crazy diet, you can eat this.<br />
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The ingredients may seem a bit odd, but I had to use what was in the house. The decision to put an Asian spin on my go-to squash soup was spur of the moment. (You can expect another variation in a few months.) This soup is really thick, creamy (but naturally creamy), and hearty. A bowl of this, maybe a hunk of bread or a salad is all you need. And there is no need to feel guilty about serving up seconds.<br />
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<b><u>Spicy Thai Winter Squash Soup</u></b><br />
1 med acorn squash, quartered and guts removed<br />
2 med sweet potatoes, peeled and halved<br />
1 tsp coconut oil (or any kind of oil)<br />
1/2 C diced onion<br />
2 tsp minced garlic<br />
1 tsp minced or grated ginger<br />
2 Tbsp <a href="http://www.seasonstaproom.com/vinegars/whitebalsamic-vinegars/" target="_blank">coconut vinegar</a> (sub w/ white wine vinegar)<br />
1 1/2 Tbsp <a href="http://www.spiceandtea.com/coconut-thai-blend-p-657.html" target="_blank">coconut Thai blend*</a><br />
1 T red curry paste<br />
2 tsp sriracha (more or less to taste)<br />
4-6 C low sodium vegetable broth (it will depend on the actual size of squash/sweet potatoes and how thick you want the soup to be)<br />
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Salt and pepper squash and sweet potatoes (you can brush them with oil if you would like). Roast at 350 deg F for 45-60 min, until very soft. When cool enough to handle, remove skin from squash. Roughly chop the squash and sweet potatoes so they are easier to blend.<br />
Heat coconut oil over medium heat. Saute onion until translucent, about 5 min. Add garlic and ginger. Cook 1 min. Deglaze with vinegar.<br />
Add squash, potatoes, seasoning blend, curry paste, sriracha, and 4 C veg broth. Use and immersion blender to puree (or carefully puree in batches in a blender.) Add more broth as necessary.<br />
Salt and pepper to taste. Heat, serve.<br />
Serves 6.<br />
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*My blend packet does not mention anything about milk products, but the website does. If you are vegan, I suggest contacting Spice and Tea Exchange customer service before purchasing.<br />
<b>Notes</b>: You can use any winter squash. Though, I suggest staying away from spaghetti squash for this one. OR use 3 more med sweet potatoes instead of a squash. I don't actually use vegetable broth. I use water then add vegetable base or bouillon because it is much cheaper and I can regulate the sodium and flavor strength better. Use any combination of broth/bouillon/water you like.<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com1tag:blogger.com,1999:blog-1702339905036495831.post-6105683868285665432014-01-07T11:36:00.000-06:002014-01-07T11:36:30.289-06:00Venison Stew over Barley<a href="http://2.bp.blogspot.com/-vnoe-mf_nd4/Usw054O8UFI/AAAAAAAACVg/i-o9-a6OBao/s1600/1528630_10102965731961405_141948419_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vnoe-mf_nd4/Usw054O8UFI/AAAAAAAACVg/i-o9-a6OBao/s1600/1528630_10102965731961405_141948419_n.jpg" height="320" width="320" /></a>Stew wasn't something I ate much growing up. (Or now, really.) However, it got cold here in Tennessee. Very cold. "Stupid cold," as many of us have taken to calling it. I realize that it may not seem that frigid to people who spend most of their time north of the Mason-Dixon line, but we are not used to single digit temperatures in the South. Stew was the obvious choice for an evening that threatened 1 degree. And we had received an unexpected gift of venison from my sister-in-law. We had just used up the last of our stash, and the deer have gone into hiding this year it seems.<br />
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I took a very, <i>very </i>simple approach to this. I wavered on the edge of making a fancy French braised roast with rosemary and herbs de provence, but extreme simplicity won. Sometimes I forget how delicious simple things can be.<br />
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This is also kind of surprisingly healthy. I personally think of stews as fatty, gravy laden things. Using venison (or bison, which is often more readily available) cuts out tons of fat! I did use a little bit of butter at the end, but that could easily be cut out. Then putting it over a whole grain instead of cream-heavy mashed potatoes or empty-calorie egg noodles boosts the nutrition and adds a really nice texture.<br />
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<b><u>Venison Stew over Barley</u></b><br />
~2 lb bone-in venison roast (or ~1.5 lb stew meat)<br />
2 large potatoes, peeled and cut into large chunks<br />
3 med carrots, cut into large chunks<br />
2 stalks celery, sliced<br />
1 pkt onion soup mix<br />
1 tsp minced, dehydrated garlic<br />
~4 C water<br />
1 Tbsp butter<br />
2 tsp flour<br />
~1/3 sweet vermouth (can be replaced with water or stock)<br />
salt, pepper, oil<br />
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Salt and pepper the roast. Over medium heat, sear the roast on all sides in a little bit of oil (~2 tsp). Deglaze the pan with sweet vermouth, scrap up all the stuck on bits.<br />
Place roast in slow cooker, add the deglazed pan drippings. Add vegetables, soup mix, garlic, and water to the slow cooker. (There should be enough water to not quite cover everything in the slow cooker).<br />
Cook on low for 10-12 hours. (If you are using stew meat, it will probably only take 6-8 hours.)<br />
An hour before serving, sprinkle in flour and add butter. Stir so there are no lumps of flour. (I take the meat off the bone and remove the bone at this point.)<br />
<b><u>Barley</u></b>: Bring 1 3/4 C water to a boil. Add 1 C barley and 1/2 tsp salt. Return water to a boil. Stir, cover, and reduce heat to med-low/low. Cook for ~40 minutes.<br />
Serves 4-6Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-74919841408180720622014-01-06T18:56:00.000-06:002014-01-06T18:56:31.978-06:00Super Simple Coconut PieI hope everyone's holidays were lovely! Mine were. It was pretty hectic, yet relaxing. I felt like we were all over the place but none of it was stressful. The Saturday before Christmas we threw a Ludachristmas party (I'm a big of 30 Rock.) We had an incredible spread of food: beer cheese & mac, salted caramel dark chocolate cookies, bourbon pecan cookies, buffalo chicken dip, candied kielbasa (so damn delicious), collard green gratin, and coconut pie. There was probably some other stuff too, but I don't remember. And there weren't any left overs to remind me the next day.<br />
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The hubs had been wanting a coconut pie for awhile. I feel no shame in saying that I basically followed Betty Crocker's "<a href="http://www.bettycrocker.com/recipes/impossibly-easy-coconut-pie/dca95b46-58a1-4253-81ae-6091f4abf47c" target="_blank">Impossibly Easy Coconut Pie</a>" recipe. It is crust free, you just combine everything in a bowl, dump and bake. I had to modify it a bit, using what I had on hand. It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor. And it used my favorite shortcut cooking ingredient--pancake mix. Follow my recipe or the original, if you like coconut pie, you will not be disappointed.<br />
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<b><u>Super Simple Coconut Pie</u></b><br />
1 1/4 C shredded coconut*<br />
3/4 C sugar<br />
1/2 C Bisquick Heart Smart Mix<br />
1/4 C coconut oil<br />
2 C unsweetened coconut almond milk<br />
1 tsp vanilla<br />
1/2 tsp cardamon<br />
4 eggs<br />
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Combine all the ingredients in a bowl. Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)<br />
Bake at 350 deg F for 45-50 minutes.<br />
Serves 8<br />
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*I used unsweetened coconut because I prefer things less sweet. If you like sweeter desserts, use sweetened coconut. You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.<br />
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<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-46457415946255999122013-12-19T09:24:00.003-06:002013-12-19T09:24:57.488-06:00New Orleans OverviewLast weekend was my birthday! Well, we were already planning a trip down to the gulf-ish area, so we decided to tie it into my birthday as well. We started our trip in Baton Rogue to see my aunt, she made us some fantastic gumbo for our arrival, then loaded me down with bacon for breakfast. Then we headed down to New Orleans.<br />
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It had been about 7-8 years since either of us had been there. So we were pretty damn excited to be able to carry adult beverages down the sidewalk. <br />
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<a href="http://www.saintlawrencenola.com/" target="_blank">St. Lawrence Bar & Restaurant</a>--Our first meal in New Orleans was chosen out of convenient location to the Aquarium. On the edge of the French Quarter (on N. Peters), we were drawn to it because it smelled like garlic. It ended up being a really great lunch! It was a little late so they were out of about 1/4 the menu while prepping for dinner, but there were still plenty of delicious sounding things to choose from. I had a crawfish "lobster" roll: sweet and spicy crawfish in a lite mayo dressing with celery and a tiny bit of red onion on a buttered hot dog bun. Louis had the fried oyster bahn mi po'boy: basically a po'boy with pickled radishes and carrots. And the hand cut fries, well, any good french fry can win over my heart. I also had their (incredibly strong) daiquiri of the day--pumpkin pie daiquiri. Yeah, you read that right. <br />
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<a href="http://www.cafeamelie.com/" target="_blank">Cafe Amelie</a>--Go here. Just do it! We chose this as my birthday dinner because the menu sounded good and it was about a block from our hotel. But, seriously, GO HERE! We couldn't decide what we wanted, so we got several appetizers to share. Satsuma chili glazed shrimp, shrimp and grits, and Cajun poutine. Oh! the cajun poutine--crispy oven roasted gold potatoes loaded with asiago and cochon (a highly seasoned roasted pork). Absolutely order the Cajun poutine!!! They make a really great tomato bisque as well (a little on the salty side, but I still ate every drop). For dessert we had the doberge cake of the day; it was a creamy 9 layer cake with strawberry cheesecake mousse. And I cant forget about the cocktails! They are a little on the expensive side, but worth it. Order any of the house cocktails--you will not be disappointed. (Reservations suggested, <i>especially </i>if weather doesn't permit courtyard seating. We just hung out and had a drink, we had no where to go.)<br />
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<a href="http://stanleyrestaurant.com/" target="_blank">Stanley</a>--Right on Jackson Square at the corner of St Ann and Chartres overlooking St. Louis Catherdral, this is at the "institution" level of dining. A place everyone seems to go. And for good reason. We were there on a Sunday... after church hours. But since there were only two of us and we were willing to sit at the bar or table (we got a table), we only had to wait about 20 minutes. Enough time to walk around the square and look at the art for sale displayed along all the fence lines. I had the Breaux Bridge Benedict; the eggs could have poached about 30-45 seconds longer for my taste, but the homemade boudin and hollandaise more than made up for that. Louis had the benedict po'boy that also looked divine. (There is an upscale sister restaurant called Stella... just needed to throw that in there.)<br />
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<a href="http://www.frenchmarketrestaurant.com/" target="_blank">French Market Restaurant</a>--The Central Grocery is closed on Sundays and Mondays. That was a huge bummer. This was just down the street so we assumed they had to have good muffalettas. Wrong. Don't order the Italian muffaletta here. The crawfish fritters were really good, so maybe we if we had ordered something else it would have been good, but the oily, hamburger bun muffaletta and frozen french fries were a gigantic let down.<br />
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<a href="http://www.felixs.com/" target="_blank">Felix's</a>--Chargrilled oysters. That is why you should go here. Fresh shucked oysters cooked over an open flame with parmesan, breadcrumbs, and butter. The crawfish etouffe and seafood gumbo are also really good. The roux for the gumbo was way darker than I am used to, and I make my roux pretty dark, so that is saying something. It threw me off at first, but the more I ate, the more sense it made. It's simple Louisiana food done right, what more could ask for?<br />
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The last day we made an obligatory stop at Cafe du Monde. It was Monday morning so it was only half full. I know it is the big place everyone goes. But let me just say that I've tried quite a few other beignets and I've had some that are as good, but none that have been better. (If you know of a place with beignets that surpass Cafe du Monde, please let me know!) <br />
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I feel I should mention a daiquiri that I had as well. Most people know of the 24 hour to go daiquiri stands in New Orleans. After Felix's, we walked down Bourbon St. to get back to our hotel on the other side of the French Quarter and decided we needed drinks to go. We stopped at one of the places that has a wall of frozen drink machines. (And they offer samples, so that was fun.) I settled on a thing called the Cajun Storm. It is dark rum, 151 rum, brandy, and grain alcohol (with some unknown fruit juices and sugar). And it is delicious. It is also a bargain at less than $9 for ~20oz.<br />
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<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-22479730471464083542013-12-10T11:40:00.002-06:002013-12-10T11:40:43.795-06:00Onion "Soup" Roasted Potatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0Or0imfBQkI/UqdQTdE_MKI/AAAAAAAACUY/C8qYv8dYTiw/s1600/knorrpotatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="http://4.bp.blogspot.com/-0Or0imfBQkI/UqdQTdE_MKI/AAAAAAAACUY/C8qYv8dYTiw/s320/knorrpotatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from knorr.com</td></tr>
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I'm cheating here. This isn't original, it is just seriously delicious. I'm pretty sure no one actually uses onion soup mix for soup. It isn't a thing a I usually have around my house. However, I happened to have a packet left form braising venison shanks. When the holiday coupon book for Kroger came out, I saw this. It seemed like the perfect, easy thing for the fingerling potatoes I had just bought. Honestly, I can't imagine anyone complaining about these for any dinner. And why not make the holiday feast a little less stressful by whipping these up? A thin skinned potato is best: new, yukon gold, fingerlings, etc.<br />
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<b><u>Onion "Soup" Roasted Potatoes</u></b><br />
1 pkt onion soup mix<br />
~2.5 lbs potatoes<br />
~3 Tbsp oil (olive, canola, etc.)<br />
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Wash potatoes and cut them into large bite-sized chunks, if needed. Toss with oil and soup mix.<br />
Roast at 400 deg F for 30-45 minutes (depending on the potato.) Toss every 15 min or so. When tender and golden, they are done.<br />
Serves 6.<br />
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<br />
OR just follow Knorr's recipe <a href="http://www.knorr.com/recipes/detail/8572/1/knorr-french-onion-roasted-potatoes" target="_blank">here</a>. I didn't use Knorr, so their packets may be a little smaller, but I found that you can use more potatoes than the suggested amount.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-26877293110687393622013-12-09T14:16:00.001-06:002013-12-09T14:16:46.665-06:00Three Cheese Mac & CheeseI feel like I make macaroni and cheese a lot. Truthfully, I don't. But I get so excited when I do, that is a big deal I remember. Usually it is a special occasion of some sort. I could eat mac 'n' cheese <i>many </i>times a week, but to save my weight/overall health, I try to refrain from that. This version is a simple, classic crowd-pleaser that I made the day after Thanksgiving for my mom's side of the family. It was quickly devoured, and they asked for this recipe (and bugged me about not keeping up with this thing better.) So here you go, guys!<div class="separator" style="clear: both; text-align: center;">
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<b><u>Three Cheese Mac & Cheese</u></b></div>
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1 lb pasta (large elbow, large shell, or penne are probably the best shapes)</div>
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1 1/2 Tbsp butter</div>
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1 1/2 Tbsp flour</div>
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3/4 C milk (I used 2%)</div>
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1/2 C half & half</div>
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1 C shredded smoked gouda (1 Tbsp reserved)</div>
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1 C shredded sharp cheddar (1 Tbsp reserved)</div>
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1/2 C shredded Monterrey jack (1 Tbsp reserved)</div>
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1/3 C panko bread crumbs</div>
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2 Tbsp olive oil (or melted butter)</div>
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1/4 tsp salt</div>
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1/8 tsp black pepper</div>
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In liberally salted water, cook pasta about 1 minute shy of being done. Drain, set aside.</div>
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Melt butter in a sauce pot. Add flour, stir so there are no lumps. Slowly whisk in milk and half & half, making sure no lumps form. Bring to a simmer, let cook about 3 minutes until it starts to thicken. Remove from heat. Add salt and pepper.</div>
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Combine cheeses, pasta, and milk mixture. Pour into a greased 13x9 baking dish.</div>
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Combine panko crumbs, reserved cheeses and olive oil. Sprinkle over the pasta.</div>
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Bake covered at 350 deg F for 20 minutes. Uncover, bake another 15 minutes</div>
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Serves 6-8</div>
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Note: Using high quality cheese is a good idea here. I used Boar's Head smoked gouda and Vermont sharp cheddar. The Monterrey Jack is almost a filler to give it gooey meltiness without masking the flavors of the other cheese so store brand is fine. And if you add a little extra cheese, I'm sure no one will complain. I'm fairly certain my cups of cheese were heaping cups.</div>
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Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-79908734990790281132013-11-22T09:17:00.000-06:002013-11-22T09:17:25.165-06:00Christmas Gifts: 2013 editionI was going to wait another week or so for this particular post, but one of my gift suggestions has free shipping through the weekend. Usually everyone on my list will get at least one food oriented gift a year. I think food gifts are perfect for everyone, especially those who are difficult to shop for. I like to find unique products that someone (like my parents) wouldn't buy for themselves on a regular basis. <br />
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Alright, lets get to the goodies.<br />
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<a href="http://3.bp.blogspot.com/-N6p53ckpwX4/Uo90gOgKPwI/AAAAAAAACSU/X1oWrMQT9Ww/s1600/southernveg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-N6p53ckpwX4/Uo90gOgKPwI/AAAAAAAACSU/X1oWrMQT9Ww/s200/southernveg.jpg" width="161" /></a>1. <i><a href="http://www.amazon.com/The-Southern-Vegetarian-Cookbook-Down-Home/dp/140160482X" target="_blank"><b>The Southern Vegetarian</b></a>--</i>You probably know my love of The Chubby Vegetarian's blog by now. earlier this year Justin Fox Burks released his first cookbook, and it is amazing. Sure it is vegetarian, but there are some simply fantastic recipes in here that are sure to please.<br />
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2. <b>Locally Roasted Coffee</b>--This has been a growing trend over the last few years. Micro-roasters have been popping up as fast as micro-breweries. Importing fresh coffee berries and roasting them on site can produce some truly terrible coffee. But it can also produce coffee that is probably magic. The Nashville area is clogging up with some <i>really </i>good roasters. I happen to live about a mile from <a href="https://justlovecoffee.com/" target="_blank">Just Love</a>, which is one of the best within an hour of me.<br />
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3. <b>Micro-brews, spirits, and local vineyards</b>--Speaking of micro-breweries.... Nashville also has some incredible beer: Blackstone, Yazoo, Fat-bottom, Mayday. <a href="http://maydaybrewery.com/" target="_blank">Mayday </a>is actually in Murfreesboro, a few miles from me. If you pick up a growler of Evil Octopus (a black-BLACK!-IPA), you will not be disappointed. Micro-stills are also poking their heads through the woodwork. Middle Tennessee clearly is home to Jack Daniels, but we also have <a href="http://www.shortmountaindistillery.com/" target="_blank">Short Mountain</a> (my favorite moonshine) and <a href="http://corsairartisan.com/" target="_blank">Corsair Distillery</a>. And let's not leave out <a href="http://www.arringtonvineyards.com/" target="_blank">Arrington Vineyards</a>. However, I suggest finding business local to you... I mean, unless you want to sample the awesomeness of Middle Tennessee (and we are pretty freaking awesome.)<br />
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4.<b> Oils and Vinegar</b>s--Upscale oil and vinegar "taprooms" are making appearances in many high end shopping centers. I am a big fan of <a href="http://www.seasonstaproom.com/" target="_blank">Seasons</a>. Every single oil and vinegar I tried (and I tried, like, 30) was delicious. The price per bottle may seem steep, but their premium products are worth every penny. And they have recently introduced gift boxes! Through Sunday (Nov 24) , they are offering free shipping on orders over $30.<br />
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5. <a href="http://www.cackalacky.com/" target="_blank">Cackalacky</a>--This is a North Carolina original. I met these guys at the bluegrass convention in Raleigh in September. This is hands down the best hot sauce I have tried this year. Maybe one of the best I've ever had. It isn't aggressively spicy, and it has a thicker consistency than many hot sauces which makes it perfect for dousing a chicken breast or piece of fish straight from the bottle. They have also started making a Cheerwine BBQ sauce that I'm sure is stupidly tasty.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-86176973109477843962013-11-19T16:28:00.000-06:002013-11-19T16:28:33.217-06:00Moroccan Spiced Chicken Fried TofuWe've been cooking more and more tofu over the last few months. I've gotten pretty good at cooking it, and it is cheap (less than $2/lb for organic.) The most difficult thing is giving it enough time to press/drain.<br />
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A few weeks ago after a late night Muay Thai class (not where we usually go), we stopped at Whole Foods for dinner. The nearest Whole Foods is 45 minutes away from us, so it was kind of a treat. I saw chicken fried tofu at the hot bar and clearly had to try it. Funny thing, I also had some simmered beef thing that was really good. The sauce from the beef on the tofu was deeeelicious. They should consider making it a new dish.<br />
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I became mildly obsessed with the idea of chicken fried tofu. I had to make it. And honestly, I think my version is better. If only because mine wasn't sitting on the hot bar so it was still freshly crispy. But the spice blend I used to season it is really good, so that helps too. I do think their version is vegan, whereas mine is vegetarian. Maybe I will come up with a vegan variation next time.<br />
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<b><u>Moroccan Spiced Chicken Fried Tofu</u></b></div>
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1-1 lb block extra firm tofu</div>
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<a href="http://www.spiceandtea.com/moroccan-spice-blend-p-182.html" target="_blank">Moroccan Spice Blend</a></div>
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1 large egg</div>
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1/2 C buttermilk</div>
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about 3/4 C flour</div>
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about 1/2 C coarse ground cornmeal</div>
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salt and pepper</div>
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oil for frying (I used vegetable)</div>
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Portion tofu into 4-6 slices, depending on how thick you want them. I think 4 is best, cut from the long side of the block. Place tofu between paper towels in a clean dish cloth. Put a cutting board and something to weigh it down on top, a 28oz can of something works well. Let press/drain for at least 45 minutes.*</div>
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Liberally season with Moroccan spice blend. The blend I have doesn't have a lot of salt, so I can coat things pretty well. Just be careful with different brands.</div>
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Combine egg and buttermilk.</div>
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Combine flour and cornmeal. Salt and pepper the flour mixture (about 1 tsp salt, 1/2 tsp black pepper).</div>
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Coat tofu slices with flour, then egg mixture, then flour, egg, flour.</div>
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Fry in a shallow pan w/ about 1/3 inch of oil heated over med/med-high heat for about 3 minutes on the first side and 2 on the second. Drain on paper towels.</div>
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Serves 4-6.</div>
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*Some people say it is better to press/drain the tofu, freeze it, then drain it again by placing it between paper towels while it is thawing. I tried this technique and it did dry out well, but I think just pressing/draining it well the first time is good enough.</div>
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Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-79205022124015028522013-11-18T12:38:00.001-06:002013-11-18T12:38:30.803-06:00RendezvousI'm not entirely sure where the last two months have gone. It was early September now it is only 10 days until Thanksgiving. Some crazy stuff went down in my life the last 8 weeks, all good mind you. I attended my first music convention/festival/awards show, The Americana Festival (AMAs). The following week I took a rather bizarre, but good, trip to Raleigh, NC for the IMBA conference and awards show (International Bluegrass Music Association.) My gym had a HUGE high level Brazilian Jiu Jitsu tournament, and we moved to a swanky new location. I busted my ass getting some amazing costumes together (Dany [blue tunic] and Jorah from Game of Thrones and Richard Harrow and Angela Darmody from Boardwalk Empire) for our first con, Wizard World Nashville. That was incredible! And I went to the CMA awards... that was the strangest, most uncomfortable live show I've ever attended. <br />
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Oh, and did I mention that next Tuesday I will be an aunt?!?! Utter insanity.<br />
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Being so busy, we've gotten into some serious food ruts. Stir fry is a staple. Chili, salads, tacos, roasted winter squash soup, and too much [delicious] take out often make regular appearances as well. Food ruts make me reminisce hard. Lately, I've been dreaming about sushi. But not just any sushi, we get American style sushi every few weeks here. This sushi is more authentic and so freakin' fresh is might just come back to life if you drop some water on it.<br />
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Rendezvous Sushi Cafe in West Bay, Roatan, Honduras is a tiny little place that is part sushi bar part art shop perched on the side of a hill. It is owned by an American and his French-Canadian wife. There are seats for about 10-15 people, so you have to make a reservation. Even if you end up being the only people, you need them. Don't plan for a quick meal, and bring plenty of cash. They have a menu with stuff that they usually have, but I recommend asking what is fresh and local. Those fishes will be the most delicious and won't be listed on the <a href="http://roatansushi.com/" target="_blank">menu</a>. One thing that they almost always have, but isn't listed is local tuna quickly seared with a sesame crust. Definitely order that.<br />
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<tr><td class="tr-caption" style="text-align: center;">That's a lion fish, if you didn't know.</td></tr>
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This past year, many restaurants on Roatan started serving up lion fish, a species that is invasive and has been attempting to wreak havoc on the local reefs. They've been doing a pretty good job of disrupting several species, but local divers and fisherman have banded together with special licensing to hunt these suckers. One of my top priorities of vacation was to eat lionfish. The first dish we had at Rendezvous was lion fish sashimi. It was so light and delicate with a sweet, mild flavor; the translucent flesh melts in your mouth. A light sprinkle of sesame seeds and a quick dip in soy made it perfection. <br />
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We ate quite a bit that night. I remember a conch something, it wasn't one that is on the menu, but the spicy conch that they regularly have is fantastic. The other stand out dish we had (which we ordered seconds of) was local marlin. It was super fresh, so it wasn't funky or oily (which can happen with marlin). It was meaty and assertive, similar to mahi mahi, and was dressed with a spicy sauce which complimented the heartiness well and didn't overpower the fish.<br />
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The wakame salad is always good, as is the coconut ginger soup. Order the house juice if they have it, it's wonderful. And all of the desserts are home made. There may not be a huge selection, especially if you are there in the summer which is low season, but you will not be disappointed in any dessert you order. Her fruit tarts are incredible, so it the chocolate cake. Last time, we had a key lime semifreddo that was perfect for a warm night with only the gentlest of breezes.<br />
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It was a last minute decision to go there 5 or 6 years ago, and has become one of the restaurants we absolutely have to go to now.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-85469928144462044432013-09-06T13:01:00.000-05:002013-09-06T13:01:40.138-05:00Summer, Meet FallEver so slowly we are creeping into more fall like weather. A couple weeks ago, Tennessee had a cold front come through and we some genuinely early fall-like weather. It was beautiful! It made me crave slow cooked meat and rich amber beer. Luckily, it was right about that week when grocery stores started busting out the pumpkin ales and oktoberfests. (We opted for the Sierra Nevada Tumbler... it was a good choice.) The vegetables are still decidedly summer though. That is how this dinner came about. Beer braised short ribs, a fresh summer salad, and some cooked down kale with garlic and red onions.<br />
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I didn't write down recipes, but the general concept for all of this is really easy.<br />
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The local grassfed beef: Trimmed off the (rather excessive) layer of fat--it was their cheap weekly special so I didn't complain. Liberally coat with sea salt and black pepper. Sear really well over med-high heat. Deglaze with some beer. Add a couple crushed cloves of garlic and a sprig of fresh rosemary. Add some more beer, maybe? Cover and cook over med-low for about an hour adding beer as necessary to keep it all moist; until the beef is tender and falling off the bone. Turn the heat up to med to cook off the liquid and form a glaze.<br />
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The summer salad: Fresh tomatoes, cucumbers, and corn. Fresh parsley and some lemon zest/juice. A little olive oil, some plain lowfat yogurt, and salt and pepper.<br />
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The kale: Caramelize about 1/2 an onion in extra virgin olive oil and/or butter. Throw in a little garlic and fresh thyme. Add washed, chopped kale and a splash of liquid (stock, wine, beer....) Cook until it is the desired texture. ( I cook mine 8-10 minutes usually.)Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-46978144209307794652013-08-12T14:55:00.001-05:002013-08-12T14:55:53.180-05:00Tomatoes Baked w/ Olives & Goat Cheese<div class="separator" style="clear: both; text-align: center;">
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It is tomato season. I have more tomatoes than I know what to do with. This little thing was quickly whipped up and so delicious! Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer. I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers. Firmer, fleshier tomatoes are best, but use whatever you have.<br />
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<b><u>Tomatoes w/ Olives and Goat Cheese</u></b><br />
1 lrg tomato<br />
2 Tbsp chopped mixed olives (I had a Greek blend)<br />
1 oz goat cheese<br />
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Slice off the top 1/4 of the tomato. Remove as much pulp as possible. Turn upside down on a paper towel to drain for a few minutes.<br />
Stuff the tomato with olives. Top with goat cheese.<br />
Broil, low, for 6-8 minutes about 8 inches from broiler (large ones). When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.<br /> Serves 1. (Obviously its a dish easy to multiply.)<br />
<br />Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-11568401989051370992013-07-29T14:52:00.001-05:002013-07-29T14:52:56.543-05:00Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish<div class="separator" style="clear: both; text-align: center;">
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This isn't as good as the Oasis original (see previous post), but it is absolutely delicious. The original dish was garnished with a tomato jalapeno jam. I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping. I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this. The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.<br />
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<b><u>Lentil Bake</u></b><br />
1 1/2 C sorted, washed brown lentils<br />
6 C water<br />
1 lrg clove garlic<br />
1 bay leaf<br />
1 vegetable bouillon cube<br />
2 med onions, thinly sliced<br />
1/4 C dry vermouth<br />
1 tsp minced garlic<br />
3-4 oz goat cheese<br />
2 tsp fresh thyme (1 tsp dried)<br />
1 1/2 tsp salt (or to taste)<br />
2 egg whites<br />
1/4 C shredded asiago or parmesan<br />
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In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil. Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft. Drain, discard garlic and bay leaf. Mash the lentils up a little.<br />
In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min). Add garlic, cook 1-2 min. Deglaze pan with dry vermouth (or white wine). Add to lentils.<br />
Add goat cheese, thyme, and salt to lentils. Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)<br />
Beat egg whites to stiff peaks. Fold into lentil mixture.<br />
Pour into greased baking dish. Top with asiago<br />
Bake 350 deg F covered for 15 minutes.<br />
Uncover, bake another 15 minutes, until cheese is browned.<br />
Serves 4 (main).<br />
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<b><u>Fresh Tomato & Mixed Olive Relish</u></b><br />
1/4 C chopped mixed olives<br />
1/4 C chopped fresh tomato<br />
2 tsp fresh chopped basil<br />
2 tsp balsamic vinegar<br />
(salt)<br />
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Combine ingredients, let sit together for at least 30 minutes. The mixture may or may not need salt depending on the brininess of the olives.<br />
Serves 4<br />
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Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-51170839553084229362013-07-22T14:09:00.002-05:002013-07-22T14:09:29.712-05:00Roatan OasisI started a new job last week. So far I love it, but it has a lot more lulls than the unnecessarily stressful environment of the grocery store. Today, is rainy and dreary and uniquely lovely, but I can't keep my mind from wandering back to Roatan. I keep reminiscing about the water, the sand, the people, and the food.<br />
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We were bummed when we found out Tong's was closed for the month due to ownership change. The plan had been to eat there two nights. So that was two nights we had to fill. We asked our dive instructor of the week (and trusted local connection) where we should eat. The first recommendation out of his mouth was, "<a href="http://www.roatanoasis.com/" target="_blank">Oasis!</a>"<br />
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It is a little difficult to find, especially at night, because many of the cab drivers don't know where it is, because it is fairly new and it is technically in some people's house, but it was worth the hassle! It is probably the most hipster joint on the island. This place would have fit in perfectly to Nashville, except that everyone was tan and music was not the main topic of conversation.<br />
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The menu is based on what is available (in a very sensible manner, no pretension.) When they are out of something, they are out. No excuses made, some dishes are just that popular. That was the case with the Szechuan pork (which we were all eyeing) the night we were there. But that is ok, they had Szechuan chicken and it was absolutely delicious. We also had a lentil, goat cheese, caramelized onion bake with jalapeno tomato jam that was heavenly! Soon, I will attempt to recreate the light, souffle-like bake. (They always have at least one vegetarian option, and will make vegan dishes when given prior notice.)<br />
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The atmosphere, like most island restaurants, is very relaxed. Borderline too relaxed which leads to slow (though not unpleasant) service. You learn to deal with that quickly though. It sucks when you are hungry (which were very much so), but we ordered the house-made olive tapenade on garlic crostini to tide us over.... And then we ordered it again.<br />
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If you find yourself on the Caribbean island of Roatan, definitely make it a point to stop in at Oasis. The setting is lovely, the portions are just the right size, and it is some of the most reasonably price food you could ask for.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-59122865103677816192013-07-02T10:40:00.001-05:002013-07-02T10:40:24.257-05:00Roast Chicken and Black Bean Baleada(Apologies for the blog neglect.)<br />
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Early in June I made my long awaited return vacation to Roatan, Honduras. It had been three years (two full summers!) since I had been on my beloved island. This trip was extra special because I got to share it with my dad and Louis. Damn, 4+ years of marriage and this was our first <i>real </i>vacation together! I was so nervous he wouldn't be as infatuated with it as I am. By the fourth day though, he was using the phrase, "The next time we come..." My heart nearly flew out of my chest!<br />
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In all the years we've been staying in West Bay, we had never tried <a href="http://www.westbaylodge.com/restaurant/" target="_blank">Celeste's</a>. It is literally just up the ally from the hotel we stay at, a 2 minute walk, but it just never happened. This year I was determined to go and eat a lobster baleada. Baleadas are sort of a free form burrito with a thick, fluffy flour tortilla. Traditionally, they are filled with refried red beans, scrambled eggs, and cheese, some times with ham, chicken, etc. They are probably the most iconic dish of Honduras, and some restaurants are elevating the humble food with fresher and more gourmet ingredients more suitable for lunch or dinner.<br />
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That lobster baleada was incredible. Fresh lobster and homemade tortilla. I'm not sure how to sell that better.<br />
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I don't have access to such tortillas here in Tennessee, and at the moment I don't have time to experiment with making my own. So regular tortillas have to substitute. You can make a good baleada with store bought tortillas at home, but it won't be the same, so clearly, you just have to go to Honduras at some point.<br />
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<b><u>Roast Chicken & Black Bean Baleada</u></b><br />
1/2 C diced onion<br />
1/2 C diced green bell pepper<br />
1/2 C diced (fresh) tomato<br />
1 15oz can black beans, drained and rinsed<br />
~1 1/4 C shredded, roast chicken<br />
1 tsp minced garlic<br />
1/2 tsp cumin<br />
2 tsp chopped cliantro<br />
4 large flour tortillas<br />
1 Tbsp salted butter<br />
1 C shredded monterey jack cheese<br />
salt and pepper to taste<br />
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In a little oil over medium heat, saute onion and bell pepper for 5-7 minutes, until tender. Add tomato, chicken, garlic, black beans, and cumin. Cook for ~5 minutes, just to heat through, really. Salt and pepper to taste. Toss in cilantro just before filling and serving.<br />
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Melt butter with a little oil over medium heat on a griddle or large skillet. Griddle tortillas for about 2 minutes, until they get some color and just barely start to crisp around the edges. Fill each tortilla with 1/4 of the filling, top with cheese, fold over, and serve.<br />
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Serves 4. Top with sour cream (or crema), cilantro, and hot sauce, if you like.Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0tag:blogger.com,1999:blog-1702339905036495831.post-12785003646927991482013-05-07T08:27:00.001-05:002013-05-07T08:27:11.287-05:00Quick Vegetarian PhoLately I've been doing really quick throw together meals that can be ready in under 30 minutes. That means I have been using a lot of store bought, short cut products. Normally I stay away from such things, but since I took over the manager position of the health food/organic section at my store, I've been trying some really great products. Currently, I am in live with Pacific's line of boxed soups! Last night I used the veg pho base for a fast, light dinner.<div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-uFnaD68Qnjo/UYkBLK9ihGI/AAAAAAAACGI/b-TmLOdsq2o/s640/blogger-image--907529515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-uFnaD68Qnjo/UYkBLK9ihGI/AAAAAAAACGI/b-TmLOdsq2o/s640/blogger-image--907529515.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Vegetarian</b> <b>Pho</b></div><div class="separator" style="clear: both;">1 box Pacific veg pho base</div><div class="separator" style="clear: both;">1/2 box Annie Chun's brown rice noodles, cooked</div><div class="separator" style="clear: both;">Fresh basil, cilantro, mint, and scallions</div><div class="separator" style="clear: both;">Bean sprouts</div><div class="separator" style="clear: both;">Crispy tofu</div><div class="separator" style="clear: both;">Sriracha</div><div class="separator" style="clear: both;">(Anything else you want)</div><div class="separator" style="clear: both;"><br></div><br></div>Lauren RZhttp://www.blogger.com/profile/07837748706284801900noreply@blogger.com0