tag:blogger.com,1999:blog-44849352425054347652024-03-04T20:19:18.622-08:00The Finch's Nesta Finnish/French girl's exploration of the kitchen, living room and beyond.Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4484935242505434765.post-13839445492790057082014-02-02T10:16:00.000-08:002014-02-02T10:28:52.022-08:00Creamy Hash with Turkey Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXSclHeaNCN3IP6Rmt3JMalAuzeD2hO-QTQw4aAaCoq4pAw-GYs9MaE9oCjKRp2IRpFJtP3-H9ILhx5j0gxJ-LvN7Z4Ds9p1k7EIjdEwc8cvn-yfhYzJ6BhVjaT622WOKkolXuG_d2Bk/s1600/DSC03359.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXSclHeaNCN3IP6Rmt3JMalAuzeD2hO-QTQw4aAaCoq4pAw-GYs9MaE9oCjKRp2IRpFJtP3-H9ILhx5j0gxJ-LvN7Z4Ds9p1k7EIjdEwc8cvn-yfhYzJ6BhVjaT622WOKkolXuG_d2Bk/s1600/DSC03359.JPG" height="212" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">I'm back. Last year was nuts! I
honestly didn't do nearly as much cooking as the year before because
I joined a rock band...? Yup-seriously. And I have realized that my
time in the kitchen has shifted to big breakfasts on the weekend
while my wonderful hubby Kent cooks up most of the dinners while I am
rehearsing. (Many of his creations to come!) This morning, however, I
finally made something that pushed me over to the computer to share--a
super yummy hash for this super cold Sunday. How can it look so
beautiful out, yet be so awfully cold at the same time? It's just
cruel. So if you are inside surviving the sub-zero temperature dive
yet again, looking longingly out the sunny window, hoping for warmer
days so you can actually enjoy the snow, here is a little something
to warm your belly and settle your soul.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<b><u><span style="color: #134f5c; font-family: inherit;">Creamy Hash with Turkey Bacon</span></u></b></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">This is a lighter hash, but of course,
if you've got the “real” stuff on hand (or just don't give a
rip), substitute at will.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDm4pL2O-BZm7WCSOU266ict_tTdVcNs1WO4kULMIDxt5ZkeMueQS6kJt5UtIVvw7FIAFhZz6FE__kO1p00JrgHZPJTN80ZFE7Sgm6dkU1hwiNExfFn1mAuT8TLDeHrax__B0y0V75Tac/s1600/DSC03344.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDm4pL2O-BZm7WCSOU266ict_tTdVcNs1WO4kULMIDxt5ZkeMueQS6kJt5UtIVvw7FIAFhZz6FE__kO1p00JrgHZPJTN80ZFE7Sgm6dkU1hwiNExfFn1mAuT8TLDeHrax__B0y0V75Tac/s1600/DSC03344.JPG" height="212" width="320" /></a><span style="color: #134f5c; font-family: inherit;">Ingredients:
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">2-3 cups frozen hashbrowns (about an
inch deep in your skillet)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">3Tbsp canola oil</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">¼ cup onion, thinly sliced</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">¼ cup fat-free half-n-half</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">¼ cup light sharp cheddar cheese,
shredded</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">4 strips turkey bacon</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">2 eggs</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">salt/pepper</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">Preparation:</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">In your 12 inch skillet, heat the oil
and saute the onions until soft over medium-high heat. Remove the
onions (unless you like them super crispy) and add the frozen
hashbrowns. Put the onions on top of the potatoes and season up with
your desired amount of salt and pepper. Cover. (Covering is the key
to awesome hashbrowns. This may seem crazy, but you'll be so glad you
did it!)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">Cook hashbrowns for 5 minutes covered.
If it is your first time making hashbrowns, you may need to monitor
your heat and browning, but ideally you should just leave them alone.
Heat should be somewhere between medium and medium-high, and they may
seem like they are sticking a bit at first but that is a-OK.</span></div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6-o7G91PRX5r4YQ58qQtt-3LjUpHha1skoG5fVogsYF73GV4l0fBgI0a6xKffNcJ8M5xKshwjYwcKgNNMOmhoz7uZl7s8hYjadTFnbdK5CLzVjMYwxtP03x9rlWOhBkE5R4Wglb8zAY/s1600/DSC03353.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6-o7G91PRX5r4YQ58qQtt-3LjUpHha1skoG5fVogsYF73GV4l0fBgI0a6xKffNcJ8M5xKshwjYwcKgNNMOmhoz7uZl7s8hYjadTFnbdK5CLzVjMYwxtP03x9rlWOhBkE5R4Wglb8zAY/s1600/DSC03353.JPG" height="320" width="212" /></a><span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">In another pan cook up your turkey
bacon until it has reached your desired crispiness--for me that is
about 4 minutes. Remove the bacon, add a bit of oil, and make your
over-easy eggs.
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">Flip hashbrowns over in chunks. Don't
worry if this isn't a perfect pancake of hashbrowns. It is all going
to get mixed up anyway. Cook for another 3-4 minutes.
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">Turn off the heat. Slice your turkey
bacon into thin strips and sprinkle on the hash browns. Pour the
half-n-half over and mix in gently. Sprinkle with the cheese and fold
in. Remove to plates immediately and top with your egg.
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">Serves 2 hungry Minnesotans on a cold
winter's day.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;"><br />
</span></div>
<br />
<div style="margin-bottom: 0in;">
<span style="color: #134f5c; font-family: inherit;">-Nikki</span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-37059544180853596642013-03-05T09:43:00.001-08:002013-03-05T09:55:32.791-08:00Beef and Wild Rice Stroganoff Soup<br />
<div class="MsoNormal">
<span style="color: #134f5c;">I had all of the ingredients to make Beef Stroganoff except
the egg noodles, so I thought—why not soup?! This recipe is easy and though I made it in the crock pot, you could easily simmer on the stove as well. And another Budget Friendly Fix—the stew meat was on sale for $2.99/lb and the 8 oz mushroom package was $1.99! I hope you and your family enjoy this warm hearty
soup on yet another snowy Minnesota day…</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJTxWkrG1nUJELQY9_IaqG-EBYGbARTDG7aV6nPpXaFvQsmjCuskH5zdDxEThyfv8reZNEK9vFXYBZHlKTIRF2P9CtL8Hww2LF54h0kHziQEh0PX4vLmS1KO0bIOex6Go15fsfsUFEzI/s1600/DSC00206.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJTxWkrG1nUJELQY9_IaqG-EBYGbARTDG7aV6nPpXaFvQsmjCuskH5zdDxEThyfv8reZNEK9vFXYBZHlKTIRF2P9CtL8Hww2LF54h0kHziQEh0PX4vLmS1KO0bIOex6Go15fsfsUFEzI/s320/DSC00206.JPG" width="212" /></a><span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;"><b><u>Beef and Wild Rice Stroganoff Soup</u></b></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 lb stew meat, cut into small chunks</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">½ cup uncooked wild rice</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">8 oz baby bella, crimini mushrooms, chopped</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 large onion, chopped fine</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 shallot, minced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">½ cup carrot, chopped small</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">4 stalks celery, chopped small</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">4 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">6 cups beef or vegetable stock</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">¼ cup flour</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Salt and pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Fresh thyme, rosemary, oregano</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 cup half and half, or heavy cream</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Sour cream or yogurt to garnish, if desired</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Place your chopped vegetables and mushrooms in the crock pot
with 3 Tbsps of olive oil. Cover and cook on high while you prepare the other
ingredients. Mince the garlic and shallots and add to the crock. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Place the wild rice in a bowl and cover with 2 cups of warm
water. Stir and let rest for 5-10 minutes. Then drain and discard the water.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Cut your stew meat into small, finger tip sized chunks. Trim
fat as desired. In a small bowl, toss the meat with the flour and a generous
amount of salt and pepper. Continue to toss until all of meat is well coated
with the flour.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Add the meat to the vegetable mixture by the handful,
leaving any excess flour in the bowl to discard. Stir together and then pour in
the vegetable or beef stock. Stir in the drained wild rice. Add a sprig of
rosemary, and oregano and a small bunch of thyme, or a ½ tsp of each dried.
Cover and cook on LOW for 6-8 hours.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Now you have a couple of serving options: Uncover and allow
the soup to cool down for a while. (Pour into a big bowl for faster cooling.) Then
add 1 cup of half and half and 1 cup of sour cream. OR you can finish this at
the table as below:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Remove the cover and ladle into bowls. When the soup has
cooled slightly, stir 2 Tbsps of half and half into each serving. You may add more if you wish. Garnish with a
dollop of sour cream and serve with some crusty bread.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">This soup will serve a family of 6 for dinner or 8 for
lunch--and it makes great leftovers ;)</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Thanks for reading—</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Nikki</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-52936922796698327492013-02-07T13:03:00.000-08:002013-03-05T09:48:46.720-08:00Budget Friendly Fixes: Cheesy Broccoli Rice Casserole<br />
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Welcome to the first post in my new segment: <b>Budget Friendly Fixes</b>. I will be referring to these recipes as my
BFFs! These are the kinds of recipes for those end of the day “Oh yea…dinner…”
moments. Using things you can find at
the bottom of your refrigerator and back of your pantry, this recipe is quick,
cheap, and tasty. These recipes are also very substitute-able. Let me know what
you find to use in your fridge! </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;"><b>Cheesy Broccoli Rice Stove-top Casserole </b></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Have extra cheese? Use it! Spinach instead of broccoli?
Hooray! In my fridge, I found a turkey sausage link to use, but I think ham
would be delicious! Enjoy!</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Ingredients:</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb2BlthZeP4NBsRSFZXsB_HfmZA20QgsN7vBeHMkUSiX2F_w0YYFimVGWNf9fI1x9UVU_d4nUGLWV-IbS_LdCTvCU7lLbcM5z7AIyyacYTUt-vo9EPzwsL66c81orVBD4zVdZBOfoaOM/s1600/DSC09894.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb2BlthZeP4NBsRSFZXsB_HfmZA20QgsN7vBeHMkUSiX2F_w0YYFimVGWNf9fI1x9UVU_d4nUGLWV-IbS_LdCTvCU7lLbcM5z7AIyyacYTUt-vo9EPzwsL66c81orVBD4zVdZBOfoaOM/s320/DSC09894.JPG" width="320" /></a><span style="color: #134f5c; font-family: inherit;">1 cup uncooked rice</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 cups chicken stock</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">¾ cup skim milk</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2/3 cup shredded cheese</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">¼ cup light sour cream</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 green onions, chopped</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 cup broccoli, chopped</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 cooked sausage link, cubed small</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Pinch of garlic powder and black pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">In a saucepan, bring rice and broth to a boil. Cover, reduce
heat and cook following the package directions. Set your timer for 3 minutes less than the rice’s
instructed cooking time. In a microwave safe dish, steam chopped broccoli with
1 cup of water, covered for 2 minutes in the microwave. Drain the water and combine
the cubed cooked meat, broccoli and chopped green onions. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">When the timer goes off, quickly pour the broccoli meat
mixture on top of the cooking rice. Recover and cook for the remaining 3
minutes. No need to stir. When the rice
has finished cooking the three minutes, it may be a bit firm, but that is fine.
Pour in the milk. Increase the heat to medium high. Stir while the milk bubbles
and continue to cook until it thickens—about 1-2 minutes. Reduce the heat to
low and stir in the cheese. Add the
garlic powder and black pepper. Remove from the heat and stir in the light sour
cream. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Serve with fresh fruit and some crackers and you have a
quick and kid friendly meal for four! </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">As always, thanks for reading! </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Nikki</span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-61688468335836288842013-01-17T13:52:00.001-08:002013-01-17T13:52:10.745-08:00Year Two! <br />
<div class="MsoNormal">
Hello Readers!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This week was the second anniversary of The Finch’s Nest!
Thank you so much for your support! I took a little break this fall, but of
course, all the while I was cooking, eating and planning amazing fun recipes to post here. I can’t wait to share more recipes with
you! These are some of the things to come:<o:p></o:p></div>
<br />
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<br />
<br />
Thanks again!<br />
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<br /></div>
<div class="MsoNormal">
-Nikki</div>
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<br /></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-84404476109144118732012-10-17T15:03:00.000-07:002012-10-17T15:03:02.445-07:00Apples for Dinner Party<br />
<div class="MsoNormal">
We had a ton of apples and I decided to throw together a
quick apple themed dinner using the things we had around the house. And Noam
and Kristin brought a salad with a cider vinaigrette. Perfect! I decided it would be fun to share the menu with
you. Consider a theme for your next get-together! Happy Fall!</div>
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<b><br /></b></div>
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<b>Wine:</b> Hauser’s
Grand Reserve Apple Wine from Bayfield, WI</div>
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<b><br /></b></div>
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<b>Salad:</b> Noam’s
Toasted Almond Salad with Apple Cider Vinaigrette</div>
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<b><br /></b></div>
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<b>Appetizer:</b> Whiskey
Cheese Fondue</div>
<div class="MsoNormal">
1 cup
wine, 12 oz. shredded swiss and gruyere cheese, 1 Tbsp cornstarch, 1/4 cup whiskey</div>
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</div>
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In your fondue pot, heat the wine until it begins to bubble. Combine the cheese and cornstarch. Add the cheese
in four handfuls. Stir each handful in until it is completely melted. When all of the
cheese is melted and combined, stir in the whiskey. Keep over low heat while eating. Serve with chunked apples, and fresh sourdough
bread. Spice it up with cayenne pepper, parsley, or green chilis! </div>
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<b><br /></b></div>
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<b>Main Course:</b>
Caramelized Onion Butternut Squash Soup with Apples</div>
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2
Butternut squash, 6 small apples, 2 purple+1 yellow onion, garlic, 4 cups chicken
broth, spices, 1 bottle of Crispin hard cider</div>
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCpGXCRbOui802ouItXPxQcsQfkRi2GkT9PyH5Z3kA_t8Khyphenhyphenepr5w3QAmdoOYNsb3tVd2R3NuMF8ZaJ217YCl6xMiy6dbiFkxOIxcBU-CAElf3zOSWSBgzRxMdIw6jC4Zm3bnsL8vbjw/s1600/DSC09157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCpGXCRbOui802ouItXPxQcsQfkRi2GkT9PyH5Z3kA_t8Khyphenhyphenepr5w3QAmdoOYNsb3tVd2R3NuMF8ZaJ217YCl6xMiy6dbiFkxOIxcBU-CAElf3zOSWSBgzRxMdIw6jC4Zm3bnsL8vbjw/s200/DSC09157.JPG" width="200" /></a>Remove
the seeds and strings from two medium butternut squash. Roast the squash (4 halves)
for 40 minutes at 350 degrees. Caramelize 2 large purple and 1 large yellow
onion with 3 Tbsp of butter for 25 minutes. Add 3 cloves crushed garlic. Pour
in a 12oz bottle of Crispin cider and cook down for 3 minutes on high heat.
Peel, core and dice 6 small apples. Add 4 cups of chicken broth, pepper and
salt. Scoop the roasted squash into the soup and puree with an immersion
blender. Add a pinch of allspice and
curry powder. Top with cream, chopped fresh parsley and roasted pumpkin seeds.</div>
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<br /></div>
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<b>Dessert:</b>
Omenapiiraka- Finnish Apple Pie</div>
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<br /></div>
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Have a great Wednesday!</div>
<div class="MsoNormal">
-Nikki</div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com1tag:blogger.com,1999:blog-4484935242505434765.post-55288882126314539492012-10-17T14:06:00.000-07:002012-10-17T14:08:07.615-07:00Omenapiirakka: Finnish Apple Pie<br />
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<span style="color: #134f5c;">Apples, apples and more apples! After a successful day of
apple picking with Emily and Joe this weekend, we had apples to spare. Last
night we hosted Noam and Kristin for an apple themed dinner party to use some
up and for dessert I made this amazingly easy apple pie. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uvJqFZvC-q2hireBKWXAiMIJIgxPfmlv4wgtUSJrdQT9T5E0sZFzt9J-w0ndbgCezgLPwhWpZVFhOui1TZbEbt7VQD8pHOPm726xUBgEYHbmDllIfr9gFRJK1pW-5MI-wudcEGb0gwA/s1600/DSC09165.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uvJqFZvC-q2hireBKWXAiMIJIgxPfmlv4wgtUSJrdQT9T5E0sZFzt9J-w0ndbgCezgLPwhWpZVFhOui1TZbEbt7VQD8pHOPm726xUBgEYHbmDllIfr9gFRJK1pW-5MI-wudcEGb0gwA/s320/DSC09165.JPG" width="320" /></a><span style="color: #134f5c;">This is another rustic-style Finnish pie with a free-form
crust. Based on Bea Ojakangas’ recipe from <i><u>The</u></i><u>
<i>Great Scandinavian Baking Book</i><b>,</b></u> this pie whips together in about
15 minutes of prep and 30 minutes of baking! I hope you enjoy this easy Finnish
dessert.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<b><u><span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;">Omenapiirakka</span></u></b></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Crust:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 ¼ cup white whole-wheat flour</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 cup all-purpose flour</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">½ tsp baking powder</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Pinch of ground allspice and cardamon</span></div>
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<span style="color: #134f5c;">1 stick of cold butter, cubed</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 cup heavy cream</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Filling:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">5-6 small tart apples, peeled, cored and sliced ¼ inch thick</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">½ tsp cinnamon</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 Tbsp flour</span></div>
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<span style="color: #134f5c;">¼ cup cane sugar</span></div>
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<span style="color: #134f5c;">Dash of salt</span></div>
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<br /></div>
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<o:p><span style="color: #134f5c;">Preparation:</span></o:p></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preheat the oven to 425 degrees. </span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Combine the flours, baking powder and spices. Cut the cold
butter into the flour until it is well-combined and crumbly. Pour in the heavy
cream and form into a ball. Chill in the freezer for 10 minutes. Peel and slice
the apples and mix with the remaining ingredients.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Mqo40ABnSVfTPzRnf3RcLc0z4PxbnjNFz0YOcTOM65fDo-7Yk42jizZb8j7KUUbsKJuxSmymem4wz-x5OMYXkBsJoww4vA79m1ncr8oFBPAE4osfsJJuVtqWwzMY_3D1e0La6ewMJ2A/s1600/DSC09173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Mqo40ABnSVfTPzRnf3RcLc0z4PxbnjNFz0YOcTOM65fDo-7Yk42jizZb8j7KUUbsKJuxSmymem4wz-x5OMYXkBsJoww4vA79m1ncr8oFBPAE4osfsJJuVtqWwzMY_3D1e0La6ewMJ2A/s320/DSC09173.JPG" width="320" /></a><span style="color: #134f5c;">On a large greased baking sheet, roll out the dough into a
large square. Cut to straighten the edges. Pour the apples into the center of
the dough square and fold the sides up and over about 1 inch. Using the
scrapes, roll out and cut to make a lattice pattern on the top of the exposed
apples in the center of the pie.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Bake for 30-35 minutes. Make sure to let the pie cool. Then
cut into 9 squares. Top with fresh whipped cream and caramel sauce, or drop a
dollop of ice cream on the side! Enjoy!</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">-Nikki</span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-75803443826930540322012-10-08T10:33:00.000-07:002012-10-08T10:40:27.501-07:00A Squash Adventure: Acorn Squash PureeWhile visiting my buddy AnnaJean, I noticed she had some
local squash on her counter. So at her request,
I am posting this recipe for Acorn Squash Puree. It is super yummy for kids and
adults alike! Unfortunately I didn’t take any photos the last time I made it,
but we have all seen acorn squash before. So here is the next installment in
our Squash Adventure!<br />
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<br /></div>
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<b>Exhibit B:</b> <u>Acorn Squash</u>—shaped like an acorn, the rind is
thick and dark green and the inside is a soft orange color that deepens when it
is cooked. It has a very mild flavor, and the flesh is very similar in texture
to sweet potato that is slightly undercooked. It keeps on the counter for a LONG time. As
long as it is still firm and without mold you can cook it up! It is readily
available at most supermarkets and farmer’s markets.</div>
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<br /></div>
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I have had this squash a variety of ways. When I think of
fall squash, this is the one I picture on the plate—cut in half, bright orange
and beautiful, drizzled with maple syrup and sprinkle with pecans. But this is also really great mashed into a
puree as a side dish. It also makes this squash choice more friendly for those
who do not like the consistency of plain squash. So here is a really easy recipe
you can whip up in a flash!</div>
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<br /></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Acorn Squash Puree</span></u></b></div>
<div class="MsoNormal">
1 acorn squash</div>
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3 Tbsp maple syrup</div>
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¼ cup milk</div>
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1 Tbsp butter</div>
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Salt </div>
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Pinch of cinnamon</div>
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Brown sugar, to top with if desired</div>
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<br /></div>
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Preheat the oven to 350 degrees. Cut the squash in half and
scoop out the seeds and pulp. Score the squash with a knife into squares. Brush
the squash with maple syrup. Bake for 45min to 60 minutes, until the squash is
soft. </div>
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<br /></div>
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Scoop out the flesh into a glass bowl. With a handheld mixer
or immersion blender puree the flesh with the remaining ingredients. You may
need to add a bit more milk if it isn’t smoothing to your preference. Top with
brown sugar and more butter if desired. This puree may also be frozen and would
make a yummy baby food choice for your little one! </div>
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<br /></div>
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Enjoy!</div>
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-Nikki</div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-65631294644873455222012-10-01T10:42:00.000-07:002012-10-01T10:42:09.187-07:00A Squash Adventure: Spaghetti Squash Casserole with Pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxFp7urpAv5t29F7AnO3LYu7SYYPQL4ZqZKA6KWec0NSvkximPnNm5b79_bYilpqANQXOWc5wZHJPGYXyOXbMlapHhg2qR1vVfAsG5ZLmNDoSOHSF2Fb0Ei_z9nRZjzg-dnAgbPiY9EA/s1600/DSC08507.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxFp7urpAv5t29F7AnO3LYu7SYYPQL4ZqZKA6KWec0NSvkximPnNm5b79_bYilpqANQXOWc5wZHJPGYXyOXbMlapHhg2qR1vVfAsG5ZLmNDoSOHSF2Fb0Ei_z9nRZjzg-dnAgbPiY9EA/s320/DSC08507.JPG" width="212" /></a><span style="color: #134f5c;">At the farmer’s market this weekend you might have noticed
we are in squash heaven. Goodbye berries—hello winter foods. Growing up squash
was NOT something that my siblings or I looked forward to and mostly it was because
of the texture. </span><span style="color: #134f5c;"> </span><span style="color: #134f5c;">I have come to realize
that the joys of the squash are really in the preparation. </span><span style="color: #134f5c;"> </span><span style="color: #134f5c;">I’ve decided to try every squash I can get my
hands on this year—there are so many varieties to choose from!</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;"><b>Exhibit A</b>: <u>Spaghetti Squash</u>: a light yellow oval shaped
squash that is widely available. It has a yellow flesh that becomes stringy
when heated, with strings about the size of thin spaghetti pasta. It is mild in
flavor with just a bit of squashiness—slightly sweet with a mildly earthy
aftertaste. </span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Spaghetti squash is a really fun one and is so versatile! I’ve
actually been cooking this guy for about a year and find it can be subbed for
pasta in just about any dish, though I find its hint of sweetness pairs
perfectly with pesto sauce. This is a
very low-cal, healthy recipe I’ve converted to a casserole. You can whip this up
in a snap! I prefer to cook my squash in the microwave, but you can also roast
it in the oven as well. Let’s make
dinner!</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<br />
<br />
<br />
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<span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;"><b><u>Spaghetti Squash Casserole with Pesto</u></b></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Ingredients:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1kV_MPPHWHOMSEgi87761SC2rfbLcYbe5Qj8roGLR8B6ptQJyYy839f807l9k-st3Hzv8og5LW1TatAOO67lPP3VAjByhZQuTIDbCufQqAseYfF5hzY-ZLjcfzUyY8kzRg5at-8CPSk/s1600/DSC08508.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1kV_MPPHWHOMSEgi87761SC2rfbLcYbe5Qj8roGLR8B6ptQJyYy839f807l9k-st3Hzv8og5LW1TatAOO67lPP3VAjByhZQuTIDbCufQqAseYfF5hzY-ZLjcfzUyY8kzRg5at-8CPSk/s200/DSC08508.JPG" width="200" /></a><span style="color: #134f5c;">1 6-8 inch long spaghetti squash</span></div>
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<span style="color: #134f5c;">¼ cup fresh pesto sauce: Sweet Basil Pesto Recipe</span></div>
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<span style="color: #134f5c;">¾ cup 2% milk</span></div>
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<span style="color: #134f5c;">1 tsp Italian herb blend</span></div>
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<span style="color: #134f5c;">½ tsp salt</span></div>
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<span style="color: #134f5c;">Pepper to taste</span></div>
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<span style="color: #134f5c;">½ cup shredded asiago or parmesan cheese</span></div>
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<span style="color: #134f5c;">6 stalks kale, chopped or 2 cups baby spinach</span></div>
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<span style="color: #134f5c;">11/2 cup shredded part-skim mozzarella</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preheat oven to 350 degrees.
Cut the squash lengthwise and scoop out seeds and mushy pulp. Cooking
one half of the squash at a time, place the half cut-side down in I cup of
water in a microwave safe glass pie plate. Microwave on high for 4 minutes cut-side
down. Flip and microwave for 4 more minutes cut-side up, then turn over and
microwave for 1-2 minutes more until it is soft to the touch. This steams the
squash and it will be very hot when you remove it. Allow to sit until it is
cool enough to handle. Repeat with the second half of the squash.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedVWl3cnhBM8G9pCsw64S4xPOa_VekpFBOCdVtP3BQEDfIsV-LzZeDHck-lxlVgHUGgyYxG-ODBvFKu6G2wrErF1wqccLzxE5m0uhJIj4e-Isy2r9MMymF1qE0o53mwiod-iBFuQ5oko/s1600/DSC08498.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedVWl3cnhBM8G9pCsw64S4xPOa_VekpFBOCdVtP3BQEDfIsV-LzZeDHck-lxlVgHUGgyYxG-ODBvFKu6G2wrErF1wqccLzxE5m0uhJIj4e-Isy2r9MMymF1qE0o53mwiod-iBFuQ5oko/s320/DSC08498.JPG" width="320" /></a><span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Meanwhile, cook the kale or spinach in salted water. I used
kale today. I placed the kale in a sauce pan covered, and steamed with 1 cup of
water for 3-5 minutes. Drain.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgTCELsHEe0T1qgx2pRgupxLi2vVaC0I926MMtvVn1qzEsvuFssHSP8Ja3b1sQ7ukOKDxys76T3k3UPLv5TGf4VYY5pEsHHyxKmd83VGTNIx1r_rZdLoWLXIHoms3KWgXJrBy_wdtGHo/s1600/DSC08519.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgTCELsHEe0T1qgx2pRgupxLi2vVaC0I926MMtvVn1qzEsvuFssHSP8Ja3b1sQ7ukOKDxys76T3k3UPLv5TGf4VYY5pEsHHyxKmd83VGTNIx1r_rZdLoWLXIHoms3KWgXJrBy_wdtGHo/s320/DSC08519.JPG" width="320" /></a><span style="color: #134f5c;">Scoop the cooled squash flesh out with a spoon, gently
scraping the inside of the rind and dump into a glass bowl. Combine with the
pesto, herbs, salt, milk and shredded asiago/parmesan cheese. Stir in the
cooked chopped kale.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Scrap the squash mixture into a 9 x 13 glass or stone
casserole dish. Top with the shredded cheese.</span><span style="color: #134f5c;">Bake for 20-30 minutes until the sauce and cheese is bubbly.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">This dish makes amazing leftovers--in fact, mine are reheating right now.... Let me know if you like
it!</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Thanks for reading,</span></div>
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<span style="color: #134f5c;">-Nikki</span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-62166018821853962372012-09-25T14:41:00.001-07:002012-09-25T14:45:00.929-07:00Minnesota Tater Tot Hotdish with Turkey<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7phqmC4dVBojKRMiC39luGmBeYbX6TnRNfuJ3hpfW7JFpWfMahR3dIvFw9MC1M-wCgWfEn47zha6Q_6iGbSfn16Rmt6KJZrqCEVq081_DD3NOeB8pWMDQHV_eDg8OsEPc0i16Ox4Fac/s1600/DSC08304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7phqmC4dVBojKRMiC39luGmBeYbX6TnRNfuJ3hpfW7JFpWfMahR3dIvFw9MC1M-wCgWfEn47zha6Q_6iGbSfn16Rmt6KJZrqCEVq081_DD3NOeB8pWMDQHV_eDg8OsEPc0i16Ox4Fac/s320/DSC08304.JPG" width="212" /></a></div>
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<span style="color: #134f5c; font-family: inherit;">I have to be honest--growing up this was the dinner I feared
the most. I believe ours had a can of green beans, cream of mushroom soup,
ground beef and tater tots -- I </span><span style="color: #134f5c;">didn't</span><span style="color: #134f5c; font-family: inherit;"> think there could be a worse
combination. What was everyone thinking?? I avoided this potluck staple like
the plague!</span><span style="color: #134f5c; font-family: inherit;"> </span><span style="color: #134f5c; font-family: inherit;">But today I became a true
Minnesotan. </span><span style="color: #134f5c; font-family: inherit;"> </span><span style="color: #134f5c; font-family: inherit;">And I can’t believe what </span><span style="color: #134f5c;">I've</span><span style="color: #134f5c; font-family: inherit;"> been missing!</span><span style="color: #134f5c; font-family: inherit;"> </span></div>
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<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
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<span style="color: #134f5c; font-family: inherit;"></span><span style="color: #134f5c; font-family: inherit;">This recipe is based
on my dear friend Emily Galegher’s tater tot hotdish. Her recipe blew my socks
off! She skips the canned everything and uses ground turkey. My adaptation uses
2% milk for the sauce, but Emily uses real cream for her white sauce…delish and
dangerous. I also suggest par-cooking the tater tots so they keep their
crispiness when added to the hotdish. So now the hotdish to end all
hotdishes—</span></div>
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<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<br />
<br />
<b style="color: #134f5c;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Minnesota Tater Tot Hotdish with Turkey</span></u></b><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqstWc_p3j6tGc2mWrzSY4IVP5_1klF1FRKPT_pojfBkT4K0pFFlib1B6SNxKPnRFUjxzMcouXfmwP1EzcPzpV-KaW3ojBQJKSLA4DhpS1CdEYLq60bVDCrRQTcAKleD4ormB-nMTPuzA/s1600/DSC08318.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqstWc_p3j6tGc2mWrzSY4IVP5_1klF1FRKPT_pojfBkT4K0pFFlib1B6SNxKPnRFUjxzMcouXfmwP1EzcPzpV-KaW3ojBQJKSLA4DhpS1CdEYLq60bVDCrRQTcAKleD4ormB-nMTPuzA/s320/DSC08318.JPG" width="320" /></a><o:p><span style="color: #134f5c; font-family: inherit;"> Ingredients:</span></o:p></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1lb ground turkey
breast </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 small red onion, diced </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Salt and pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">3 Tbsp butter</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 cup diced baby bella
mushrooms</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 tsp worcestershire sauce</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">½ tsp ground oregano</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">½ tsp paprika</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">3 Tbsp flour</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 cups 2% milk</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">10oz bag mixed baby vegetables</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">16oz bag of tater tots</span></div>
<div class="MsoNormal">
<o:p><span style="color: #134f5c; font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<o:p><span style="color: #134f5c; font-family: inherit;">Preparation: </span></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3wg5gfP9hYHU6vWTws8KBkrrwfXjB4pVee6dm16SoWix9fzczHXQt71X6CzPrGyukNlVcFyGifwsiTdPzpVfAAsHDL7farY-cn7ajmbBu1X-3QNQaDDW-VSiU13QjYm0mM3ZB9kAlMc/s1600/DSC08331.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3wg5gfP9hYHU6vWTws8KBkrrwfXjB4pVee6dm16SoWix9fzczHXQt71X6CzPrGyukNlVcFyGifwsiTdPzpVfAAsHDL7farY-cn7ajmbBu1X-3QNQaDDW-VSiU13QjYm0mM3ZB9kAlMc/s320/DSC08331.JPG" width="320" /></a><span style="color: #134f5c; font-family: inherit;">Preheat oven to 400 degrees. Melt 1 Tbsp butter in
a cast iron skillet. Saute the onion for 5 minutes. Add the ground turkey and
spices and brown the turkey completely. Stir in the remaining 2 Tbsp of butter
and the mushrooms. Cook for 3 minutes.
Add the flour and cook for 1 minute. Add the milk and cook until
thickened to a gravy—about 5 minutes over medium heat. Stir in the
Worcestershire sauce. Salt and pepper to taste.</span></div>
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<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKJtCUf6DEwuN7GQ8zZa3VHIUPl1oeRegwFFOB2ovTlG_SAQDMpteAjd_aLbe1CwZ-nVvZlHl_7vLKXteTzZN_Uc3PfT68_SzZ6BDWAocD69OiVVzxpIMO0YljnLWf9ukg87hKsuXuxE/s1600/DSC08339.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKJtCUf6DEwuN7GQ8zZa3VHIUPl1oeRegwFFOB2ovTlG_SAQDMpteAjd_aLbe1CwZ-nVvZlHl_7vLKXteTzZN_Uc3PfT68_SzZ6BDWAocD69OiVVzxpIMO0YljnLWf9ukg87hKsuXuxE/s320/DSC08339.JPG" style="cursor: move;" width="320" /></a></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Meanwhile bake the tater tots for 15 minutes at 400 degrees.
Thaw and cook the vegetables in the microwave and drain completely. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Heat the oven to 450 degrees. Add the vegetables to the
cast-iron and stir. Top with the hot tater tots. Bake for 20-30 minutes until
the sauce bubbles and the tater tots are browned to your preference. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">I hope you enjoy this reinvented Minnesota legend!</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">-Nikki </span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-16184020903582685222012-08-31T13:45:00.001-07:002012-09-01T21:22:05.200-07:00Kitchen Sink Sweet Corn Soup with Bacon<span style="color: #134f5c;">What to make for dinner...Hmm… I’ve got some bacon,
questionable freezer corn, wilted cilantro, can of green chilis…Corn Soup! That
is about the thought that went into this supper. But what came out—SOUPER
DELICIOUS! I hope you enjoy this easy summer soup. I bet you have these things
lying in the back of your freezer and pantry somewhere. But if you have some fresh sweet
corn, please substitute!</span><br />
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<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_GjSxRhXH_RjZ-GTBubWImuAv-wn0oIPY3h0jNmVBZ4tIyBWvIaAvYS0iPrWEyNf0ulaYF9VCCMJhfeS52V_ycn6q5QI7rwTyFSa95dTKV3hcbUpnkjdmLt1YqbCKOcDgZxmfE35-4Q/s1600/DSC08244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_GjSxRhXH_RjZ-GTBubWImuAv-wn0oIPY3h0jNmVBZ4tIyBWvIaAvYS0iPrWEyNf0ulaYF9VCCMJhfeS52V_ycn6q5QI7rwTyFSa95dTKV3hcbUpnkjdmLt1YqbCKOcDgZxmfE35-4Q/s320/DSC08244.JPG" width="320" /></a><b><span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;"><u>Sweet Corn Soup with Bacon</u></span></b></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 large yellow onion, diced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">4 stalks of celery, diced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">6 thick strips (about 5 ounces) good bacon</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">3 cups low sodium chicken broth</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">12 oz can condensed cream of chicken soup, I use Pacific Organic</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">4oz can diced green chilis</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">16 oz bag frozen sweet corn</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">½ diced red pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Salt and pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Green onion, cilantro and sour cream</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Tortilla chips</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">In a bit of canola oil, saute onion with celery until translucent—about
10 minutes. Add bacon and continue to cook until the bacon is cooked
through. Empty the bag of sweet corn
into the pot and sauté for 5 minutes. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">(You'll notice I didn't drain the bacon...that was on purpose. Yum.)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT1lvCmkBWXS1Bk127ibrjDoriUxO0hUvgJWP88UivPK2Ehh2-GyTW-RiFErx0G9iob-9RVaVWrG-8OsMczkarLEcV7JXkW3IdpTtegGkQ1leGWLOYmw819MGSrFcBMa2CqnHkYce6bE/s1600/DSC08229.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT1lvCmkBWXS1Bk127ibrjDoriUxO0hUvgJWP88UivPK2Ehh2-GyTW-RiFErx0G9iob-9RVaVWrG-8OsMczkarLEcV7JXkW3IdpTtegGkQ1leGWLOYmw819MGSrFcBMa2CqnHkYce6bE/s200/DSC08229.JPG" width="200" /></a></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Stir in the broth, condensed soup and green chilis and bring
to a boil. Add the diced red pepper and reduce the heat. Simmer the soup for
15-20 minutes covered until the corn is cooked through and begins to break
down. Salt and pepper to taste.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Ladle the soup into bowls and allow to cool slightly. Stir
in a tablespoon of sour cream, and a bit of green onion and cilantro. Top with
crushed tortilla chips and serve. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Time to eat! Enjoy!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #134f5c;">-Nikki</span></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-64198557597690929202012-08-30T17:57:00.000-07:002012-08-30T17:57:18.291-07:00Banana Bran Muffins with Walnuts <br />
<div class="MsoNormal">
<span style="color: #134f5c;">I love banana bread, muffins—you name it. Last week it was
Banana Snack Cake, but this week with still more overripe bananas to spare, I’m all
about muffins. I’ve adapted this recipe
from Eating Well. If you haven’t heard of it, this magazine is definitely worth
checking out. It is one of my favorite food magazines because it has lots of
healthy ideas and each issue centers around what’s in season. </span></div>
<br />
<span style="color: #134f5c;">I've made these muffins Finn-style. Viili is a Finnish cultured
milk that is essentially a yogurt. If you would like to start culturing, I will
give you some starter! But if you are far away, or you can’t wait, you can
substitute the viili for plain fat-free yogurt. </span><br />
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCUHQGLXGEgIdU7XhzIxHREsRr_U4SyZDZikQlWt8VFXOY5e12aSUmRac46MTryjqhjg5-oU1a5VPDaVI8z40jgpP-oUDB7slMdwAef1x_Hy2FFDAN14n2B0bdclaeZ5mId2IVCnwIgs/s1600/DSC08181.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCUHQGLXGEgIdU7XhzIxHREsRr_U4SyZDZikQlWt8VFXOY5e12aSUmRac46MTryjqhjg5-oU1a5VPDaVI8z40jgpP-oUDB7slMdwAef1x_Hy2FFDAN14n2B0bdclaeZ5mId2IVCnwIgs/s320/DSC08181.JPG" width="320" /></a><span style="color: #134f5c; font-family: Arial, Helvetica, sans-serif;"><u><b>Banana Bran Muffins with Walnuts</b></u></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">2/3 cup brown sugar</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">2 large eggs</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">3 medium super-ripe bananas</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">2/3 cup viili or plain (not greek) yogurt + 1/3 cup skim
milk</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 cup wheat bran</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">3 Tbsp flax seed</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1/4 cup safflower oil</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 teaspoon vanilla or coconut extract</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Dry ingredients:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 3/4 cup white whole-wheat flour, such as Gold Medal</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1 1/2 tsp baking powder</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1/2 tsp baking soda</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1/2 tsp ground cinnamon</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1/2 cup mini chocolate chips</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">1/3 cup chopped walnuts</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Preheat the oven to 400. Grease your muffin tin (12) with
canola spray.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">In a large glass bowl, whisk together the egg, brown sugar,
milk and viili until well blended. Mash the ripe peeled bananas in a small
bowl. Add the bananas to the wet egg mixture along with the canola oil,
vanilla, flax seeds and wheat bran. Whisk until well combined. Set aside.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">In a separate bowl, toss the flour, baking soda, baking
powder, and cinnamon together with your fingers until fluffed and well
combined. Pour the dry ingredients on
top of the wet ingredients and add the chocolate chips. With a rubber scraper
gently fold the dry ingredients into the wet until they are just barely mixed.
The batter with be lumpy. Be careful not to over mix or the batter will become
tough.</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDxrh9YxA_rSBhVA3mJmRmivSXFW_YaTxIyG1uyFpKa2UxMCQblP3To09lPNlCUkAOyuMZJ_38cL5b-ReVAjArfZVuAtDM5sCQbg6lapt4mVuWMDmSB5DcndHldp4mCJSkbjvNamyxjs/s1600/DSC08196.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDxrh9YxA_rSBhVA3mJmRmivSXFW_YaTxIyG1uyFpKa2UxMCQblP3To09lPNlCUkAOyuMZJ_38cL5b-ReVAjArfZVuAtDM5sCQbg6lapt4mVuWMDmSB5DcndHldp4mCJSkbjvNamyxjs/s320/DSC08196.JPG" width="320" /></a><span style="color: #134f5c;">Spoon the batter into your muffin tins and fill until they
are just barely to the top. The batter is heavy with bran, so these will not
rise as high as typical muffins.
Sprinkle the chopped walnuts on top of the muffins. The walnuts will get
nice and toasted! Mmmm….</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Place the muffins on the center rack and bake for 15-25
minutes until they are golden brown and spring back when touched. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">I hope you enjoy this healthy treat! Go Bananas!</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">-Nikki</span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;">Tip: Ever wonder what to do with the left over muffin
batter?</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwS7HEt5hTBg160I2yuFL3ZQtNFDSWfEH5mAXuEIrw42M7j4gG5zkriWQcNVIEBynw0V7WDs8w2TCfn-9U8ZPjMEOCmb6H1cBN8BwC9LPjtEcMI6Ghk3TUA4oLWGF5Hqj3wBY7uG6mPg/s1600/DSC08210.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwS7HEt5hTBg160I2yuFL3ZQtNFDSWfEH5mAXuEIrw42M7j4gG5zkriWQcNVIEBynw0V7WDs8w2TCfn-9U8ZPjMEOCmb6H1cBN8BwC9LPjtEcMI6Ghk3TUA4oLWGF5Hqj3wBY7uG6mPg/s320/DSC08210.JPG" width="320" /></a><span style="color: #134f5c;">I have found that my
muffin tins are small enough that there is always some left over batter. Rather
than wait for the batch to cook and refill the tin, I found the thing for this
very problem: the mini-loaf pan. At a
thrift shop a bit ago I found this adorable mini loaf pan. I have a weakness
for anything milk glass, so I bought it and finally through this muffin making
have found its calling. If you have one lying around, here is one way to get
that thing dusted off and in use again! </span></div>
<div class="MsoNormal">
<br /></div>
Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-44416829027487922302012-07-22T18:10:00.002-07:002012-07-22T18:15:24.455-07:00Southwestern Pot-Pie<span style="background-color: white; color: #134f5c; font-family: inherit;">The last couple of months have been crazy busy, so I
apologize for the absence! I was playing in Thunder Bay, we moved to a new
apartment, we eradicated a pest problem, I taught in Salt Lake City, stayed in
Park City, and then I did a Suzuki training in Denver. Even though it was more
work than vacation, I do have lots of fun recipes, restaurants and vendors to tell
you about. Stay tuned for some fun posts in the coming weeks.</span><br />
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Now that I am home, it is time to make some good
old-fashioned comfort food. After
talking with my buddy Emily Galegher about pie crusts and how I always forget
to use them in my recipes, I decided tonight is the perfect night for a Utah
inspired pot-pie!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAuR666kwNHgTmvNkNz1m35e0nubNxXqkqVSJzXVQuzqLLhY2pclUrdeV7Jc1lZv6FeKqUAOXuVio6UVIkri1yBgrKAASFJbcg6J1DDvfNm-PMwkyCxo2m5VKxMIRMaRXBvSRuNWxKTE/s1600/DSC07676.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #134f5c;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAuR666kwNHgTmvNkNz1m35e0nubNxXqkqVSJzXVQuzqLLhY2pclUrdeV7Jc1lZv6FeKqUAOXuVio6UVIkri1yBgrKAASFJbcg6J1DDvfNm-PMwkyCxo2m5VKxMIRMaRXBvSRuNWxKTE/s320/DSC07676.JPG" width="320" /></span></a></div>
<span style="color: #134f5c;"><br /></span><br />
<b style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="color: #134f5c;">Southwestern Pot-Pie</span></b><br />
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 lb ground turkey breast</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 large onion, diced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 jalapenos, seeded and minced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 clove of garlic, minced</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">2 ears of corn, kernels removed</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 tsp dried oregano</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 ½ Tbsp ground cumin</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Dash black pepper, paprika, cayenne pepper</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 cup chicken broth</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCnWhgSiaDj740-QPlIhBAYC6yoOgrLDkxS8yG1q_lATeyT1Nt3aSE77K01lBfRWA50fNZ9n99_oQrd5hE0PEFrVS5RKqZfnNOrborQkm_YPwAG31X9tQ8L3MhLtLgLfOwGxu6V-RTtg/s1600/DSC07677.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #134f5c;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCnWhgSiaDj740-QPlIhBAYC6yoOgrLDkxS8yG1q_lATeyT1Nt3aSE77K01lBfRWA50fNZ9n99_oQrd5hE0PEFrVS5RKqZfnNOrborQkm_YPwAG31X9tQ8L3MhLtLgLfOwGxu6V-RTtg/s320/DSC07677.JPG" width="320" /></span></a><span style="color: #134f5c; font-family: inherit;">1 cup light sour cream</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">1 ½ cups Mexican melting cheese like enchilado, queso
quesadilla, or monterey jack</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">½ cup green onions, chopped</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">¼ cup fresh cilantro, chopped</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><b>Finnish Cottage Cheese Pie Crust</b></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"> (see previous post)</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Preparation:</span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">In a cast iron skillet or oven proof fry pan, cook onion in
1 tbsp of canola oil until it begins to soften, about 5 minutes over medium
heat. Add your minced green pepper, garlic and corn and sauté for 3 minutes.
Stir in ground turkey breast and cook completely. Pour in spices and chicken
broth and allow the mixture to reduce for about 3 minutes on high heat. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Remove from heat and stir in sour cream and cheese. Bring
back to the stove on medium-low and simmer 10-15 minutes stirring constantly
until the mixture bubbles and thickens --when you stir you can see the bottom
of the pan clearly, and your spoon makes a track. Remove from the heat again and
stir in green onion and cilantro.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwGRrHcI3QY8Yl6gw0cOHK-hFkBbvCQxDjJQt8ZVIlGqSjToDd6MgBfE6C4os8k97l8GzO98NurwQjCApYE7urDWxnQd98sDB7r3DIV6S2MaMV4cveqwKEf4zMgpxBEV-TlW_LozFwB8/s1600/DSC07685.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #134f5c;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwGRrHcI3QY8Yl6gw0cOHK-hFkBbvCQxDjJQt8ZVIlGqSjToDd6MgBfE6C4os8k97l8GzO98NurwQjCApYE7urDWxnQd98sDB7r3DIV6S2MaMV4cveqwKEf4zMgpxBEV-TlW_LozFwB8/s320/DSC07685.JPG" width="212" /></span></a><span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">Roll cottage cheese pie crust so that it is large enough to
rest ½ inch up the side of the pan. Vent with a knife and spray the top of the
crust with canola oil. </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c;"><span style="font-family: inherit;">Bake at 400 degrees until the pie crust is golden brown,
about 30 minutes.</span><span style="background-color: white; font-family: inherit;">Let the pie cool 10 minutes before serving. Top with chopped
cilantro, salsa, avocado and sour cream. </span></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: #134f5c; font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">I hope you enjoy! </span></div>
<div class="MsoNormal">
<span style="color: #134f5c; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-4146916931135560832012-04-18T19:03:00.000-07:002012-04-18T19:03:30.543-07:00Sweet Basil Walnut Pesto<div class="MsoNormal"><span style="color: #073763; font-family: inherit;">It’s springtime and time for everything green! One of our most favorite spreads and sauces is pesto. Store-bought pesto is pretty pricey, and making your own can be too (especially if you use pine nuts). We came up with a thrifty recipe that uses less oil and walnuts. It is just as good. This recipe makes <i>LOTS</i> but it freezes really well. </span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">In fact, we had pesto tonight from last September. This is a recipe you will want to have on hand when your garden is bursting with basil this summer.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Sweet Basil Walnut Pesto</u></b></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCf9EWm-ayIh3dLo59IJ2pG3FDJxyD-LAGdxJEge3ni4SwijcTNrGJi4bcjD8FuQz8H7W0svc9BLdHLmlpp4bhA42ZJK0KvgB6VeGzPP4yMebHX56NPfMSN_I_Hp-qDBnJCGTkCXLhPw/s1600/DSC06095.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCf9EWm-ayIh3dLo59IJ2pG3FDJxyD-LAGdxJEge3ni4SwijcTNrGJi4bcjD8FuQz8H7W0svc9BLdHLmlpp4bhA42ZJK0KvgB6VeGzPP4yMebHX56NPfMSN_I_Hp-qDBnJCGTkCXLhPw/s320/DSC06095.JPG" width="320" /></a><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">6 cups loosely-packed, washed basil leaves</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 cup of your favorite hard cheese, shredded </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"> (like aged gouda, parmesan, asiago...)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1/3 cup walnuts</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">3 Tbsp herbed white wine vinegar</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2 -3 cloves of garlic, minced</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup olive oil</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Salt and pepper to taste</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a small fry pan, toast walnuts over medium -heat until fragrant and beginning to brown. Remove from the pan to cool.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a food processor, chop the basil, walnuts, cheese and garlic. Add the white wine vinegar and gradually add the oil. Puree until it reaches your desired consistency, scraping the sides of the bowl as necessary. We like ours a little chunkier, so we only pulse, but you can make this as smooth as you like. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Pesto will keep in the refrigerator for a week, or you can freeze for about 3-4 months. It has been 5 months for our pesto and it was still good! You will only use about ¼ cup for 4 people. You can also freeze in an ice-cube tray and then put in a zippy for single servings.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Got other herbs/greens in your garden? You can make pesto out of anything-- even a combination of herbs and greens. It is a great way to experiment and use up every bit of whatever in your garden. I have even seen recipes that use jalapeno and anaheim peppers, too. Yum! Got a favorite pesto combination? I would love to hear it! </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Creamy Pesto Pasta with Chicken</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Here is a fun and tasty way to enjoy your pesto sauce using ingredients you probably have around the house. You can substitute chickpeas or cannellini beans for your protein if you like. Enjoy!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">6 oz whole-wheat pasta</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ cup pesto</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ cup half and half (can be fat-free)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">4 Tbsp low-fat cream cheese or Neufchatel</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup reserved pasta water</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Combine the noodles with the cream cheese and ½ cup of reserved pasta water. Toss in the pesto and the half and half. Serve with chickpeas or chicken breast and a green salad. Serves 4.</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-16830743159147902692012-04-12T12:32:00.000-07:002012-04-12T12:32:41.713-07:00Perfect Hard-Boiled Eggs & Healthy Egg Salad<div class="MsoNormal"><span style="color: #073763; font-family: inherit;">I haven’t always been a fan of hard-boiled eggs. Actually, it was really the yolks that were a turn off as a kid—I didn’t like the texture (unless it was blended into something like mayo!). But when I started having them in restaurants, I came to love them! The whites weren’t rubbery, there wasn’t an ugly green ring around the yolk and the yolk was so delicate and creamy. Yum! I’ve tried making my own, but they were never as good as the ones I ordered…until now. After a lot of trial and error, I believe this is secret to the perfect restaurant-worthy hard-boiled egg.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
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<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirE5C705nVY4FE7L41P3t_kk6FV8qk8n0qBZFqLrHw64X98YTEWQQyA6-EPqdN8fe8nAbDXdeh3gIRX-nkbJ8YeTy6HItpAHt8HS3xKjUL2NMeq3xeI_nhEjJIhLlaOeG26DIcC2DCa0Q/s1600/DSC06064.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirE5C705nVY4FE7L41P3t_kk6FV8qk8n0qBZFqLrHw64X98YTEWQQyA6-EPqdN8fe8nAbDXdeh3gIRX-nkbJ8YeTy6HItpAHt8HS3xKjUL2NMeq3xeI_nhEjJIhLlaOeG26DIcC2DCa0Q/s200/DSC06064.JPG" width="200" /></a><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Perfect Hard-Boiled Eggs</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">12 fresh large eggs</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Cold water</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a large saucepan, cover the eggs with cold water until there is an inch of water above the tops of the eggs. Bring the eggs to a boil and cook exactly one minute. Remove from the heat and cover immediately. Let them sit for exactly 12 minutes. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"> Immediately drain the hot water gently into the sink. Place the saucepan until the water faucet and run the coldest water possible over the eggs, stirring the water gently with your hands. When the eggs are completely chilled remove from the water and enjoy! If you like, you can shell them immediately, or if you need them, later here is a trick:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"> Bring a large pot to boil and drop each egg in for one second. Remove and peel immediately.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Healthy Egg Salad</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Now that I finally discovered how to make eggs without having a complete disaster on my hands, I like to make this egg salad-- It’s a recipe inspired by Eating Well’s Deviled Egg recipe. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">5 hard-boiled eggs, peeled</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3ru-HzMBMCgu94qvT_7QVsMsEuuSJ5DsxJC9ABK9mHCIbjR-qS4fMl2x9jeeijsy8BkwzjTp_e4i2NBMj0OW-ktCsCHUMFBTyfwztE_s85ywb_T2LHimo1p9fPaPD46dblTVfGKvGxI/s1600/DSC06069.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3ru-HzMBMCgu94qvT_7QVsMsEuuSJ5DsxJC9ABK9mHCIbjR-qS4fMl2x9jeeijsy8BkwzjTp_e4i2NBMj0OW-ktCsCHUMFBTyfwztE_s85ywb_T2LHimo1p9fPaPD46dblTVfGKvGxI/s200/DSC06069.JPG" width="200" /></a><span style="color: #073763; font-family: inherit;">2 Tbsp light mayo</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1/3 cup cottage cheese</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 stalk of celery, finely diced</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 green onion, chopped</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ tsp onion powder</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ tsp garlic powder</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ tsp prepared yellow mustard</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Dash black pepper and cayenne</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a food processor, combine the cottage cheese, mayo and mustard. Remove the yolks from two of the eggs and add to the cottage cheese mixture. Process until smooth and creamy. Discard the other three yolks and chop the whites from the 5 eggs. In a small bowl combine the celery, green onion and the cottage cheese mixture. Season to taste with pepper and cayenne, garnish with paprika if desired and serve! This makes 3 sandwiches. Yum! Hope this helps you use up some of those Easter eggs!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Egg Salad per serving (3): 110 calories 6grams fat 11grams protein</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-88911038147900515522012-04-10T09:32:00.000-07:002012-04-10T09:32:12.495-07:00Mustikkapiiraka<span style="color: #073763; font-family: inherit;">Mustikkapiiraka is the Finnish word for Blueberry Pie: mustikka=blueberry and piiraka=pie. Traditionally this pie is made on a flat baking sheet rather than in a pie plate. This gives you lots of room to be artistic with the dough, shape and design. </span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">I made it in this traditional, rustic style for Easter—but I couldn’t resist spicing it up with a drizzle of Lavender Cream.</span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">Here is the recipe I created after lots of research:</span><br />
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</span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIsphEcXIvWvCx2GRnP7NKTwwk3yrARCS7dAMkwK0tv3oCrxkF76Pm1PbdfcU8tK6W2AZ6Kk6c7-WFW4wRk384OJ_V0xAI1wXm3XIPSw5VslEoaQUV5DUxtqUjvrioeR1OcsfKnrrvXc/s1600/DSC06027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIsphEcXIvWvCx2GRnP7NKTwwk3yrARCS7dAMkwK0tv3oCrxkF76Pm1PbdfcU8tK6W2AZ6Kk6c7-WFW4wRk384OJ_V0xAI1wXm3XIPSw5VslEoaQUV5DUxtqUjvrioeR1OcsfKnrrvXc/s320/DSC06027.JPG" width="320" /></a><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Mustikkapiiraka</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b>Finnish Blueberry Pie</b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><b>Crust:</b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 cup whole-wheat flour</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 ¼ cup all-purpose flour</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Pinch of cardamom</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 ½ sticks cold salted butter, cubed</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1/3 cup sugar</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 large egg</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ cup heavy cream</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><b>Filling:</b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">3 cups frozen wild blueberries</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1/3 cup sugar (I like raw cane sugar for this one:)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2 Tbsp + 1 tsp corn starch</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Combine the cardamom, flours and sugar in a medium glass bowl. Using a pastry blender, work the butter into the flour until only pea-sized chunks remain. Gently beat the egg and cream together and add to the flour mixture. Once combined, knead gently and make into a ball. Cover with plastic wrap and chill for 5 minutes. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In another bowl, gently toss the blueberries in the sugar and cornstarch until they are well coated. </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiComTQ_lKh9McF5it9dxoIL10mcLXON9mgT51nMeJZdBdHkxM3KuYb1GQa-cXbbux5MTK0C-gH6l_H6c81ORb_g-GpRJdFUhPuCWVNBlfRoM2Qy6vhY-K8W5GWUi6K6s5CcUZp403Mw5Y/s1600/DSC05959.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiComTQ_lKh9McF5it9dxoIL10mcLXON9mgT51nMeJZdBdHkxM3KuYb1GQa-cXbbux5MTK0C-gH6l_H6c81ORb_g-GpRJdFUhPuCWVNBlfRoM2Qy6vhY-K8W5GWUi6K6s5CcUZp403Mw5Y/s320/DSC05959.JPG" width="320" /></a><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Using a generous amount of flour, turn the dough out onto the counter and roll out into large circle about 1/4 inch thick. Lay a large dinner plate (about 12 inches) on the rolled dough and using as your guide, cut two inches out from the edge to form a clean 14 inch circle. Keep scraps for decorating the top later. Roll the dough onto the rolling pin and unroll onto a large baking sheet with an edge. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Mound the blueberries into the center of the circle and spread to fill about 12 inches. Fold in the outside edge of the dough on top of the blueberries to make about 1 to 1 1/2 inches around, pinching on the folds as necessary. Roll and cut the remaining dough scraps to make your desired pattern on top of the pie. You can sprinkle the dough with sugar, or use an egg wash if you like. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Bake for 30-40 minutes at 400 degrees until the crust is golden brown and the blueberries are thick and bubbly. Serves 8.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYmDylv0MSJjn_xX8jVJeujKUNrpJOmNTfyBN7uXYLPydmmDlpO9rb3gxKW_RW3fomieoac39CcR3VUet3GV_evQW5TejwL1NMS2BWE964QNHcz5SVaICfLY7Q1xmYTw4aI196IwfcAg/s1600/DSC05950.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYmDylv0MSJjn_xX8jVJeujKUNrpJOmNTfyBN7uXYLPydmmDlpO9rb3gxKW_RW3fomieoac39CcR3VUet3GV_evQW5TejwL1NMS2BWE964QNHcz5SVaICfLY7Q1xmYTw4aI196IwfcAg/s200/DSC05950.JPG" width="200" /></a></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><b>Lavender Cream</b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a saucepan combine 1 1/2 cups heavy cream, ¼ cup honey and 1 tsp lavender or 1 TBSP earl grey tea with lavender. Over medium low heat, bring to a bubble and reduce to simmer for 10 minutes, stirring constantly. Using cheese cloth or a tea bag, strain into a glass bowl and refrigerate until ready to serve. Best served cold over the warm pie. This would also be a great base for ice cream or whipped cream;) </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">I hope you enjoy this Finnish delight!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-64076429127307714602012-04-07T11:49:00.000-07:002012-04-07T11:49:21.944-07:00Finnish Cottage Cheese Pastry Crust<div class="MsoNormal"><span style="color: #073763;"><b>Rahkakuori</b> is a traditional cottage cheese pastry that is used for everything from quiche to blueberry tarts. I </span><span style="color: #073763; font-family: inherit;">was inspired by the one in Bea Ojakangas’ <i> <u>Scandinavian Cooking</u> </i>book and have adapted it to use less butter, more cottage cheese and whole-wheat flour. Whole wheat crusts are known for being a bit more dry, but with the cottage cheese, this crust is deliciously moist and flaky—and I think better than traditional pie crust! It makes for a very flexible dough that is easy to work with AND it’s quick and healthy! Try it with your favorite filling. This is scaled for a single 9-inch crust. Yum!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPE5bUDlZJb0atRKOhd9qUKF8roKY0JmvF139UGvCopt_Qq3s5YfW15pdBILg2UakLge9cS6ngySBSK6KRv5VmD3niscJqYPoYG9uCIniBtbvbfOWUwwceN6AyNpNuHhKQzu1xaRrd8s/s1600/DSC05934.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPE5bUDlZJb0atRKOhd9qUKF8roKY0JmvF139UGvCopt_Qq3s5YfW15pdBILg2UakLge9cS6ngySBSK6KRv5VmD3niscJqYPoYG9uCIniBtbvbfOWUwwceN6AyNpNuHhKQzu1xaRrd8s/s320/DSC05934.JPG" width="212" /></a><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Whole-Wheat Rahkakuori </u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup whole-wheat flour</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup all-purpose flour</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¾ cup low-fat cottage cheese</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">5 Tbsp salted butter, cold</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">In a medium glass bowl combine the flours. Cut cold butter into cubes and using a pastry blender, work into the dough until you see pea-sized crumbles. Add the cottage cheese and combine—the dough will be crumbly. Gently work the dough into a ball. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><u>Tips:</u> If the ball is just barely sticking to your hands it's perfect! I did not need to add anything to mine, but some cottage cheeses are very wet. Use your instincts. If the dough is wet and not holding its shape, you may need to add a Tbsp or 2 more of whole-wheat flour. If is dough is very dry and does not form a ball, add a Tbsp or 2 of ice cold water. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlbceuEBnX5aukTM1o6F0UdCTPVkW5cberI8o7L7nDDm_K4zxtrpQ-XakFF1QvAcUWosJh1PIEt_JrbnCdGW12422l_oqAUvEOcNj2Qnsj_b562dhDuTtvgiGSF5WbBBpTRLECsDckFo/s1600/DSC05944.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlbceuEBnX5aukTM1o6F0UdCTPVkW5cberI8o7L7nDDm_K4zxtrpQ-XakFF1QvAcUWosJh1PIEt_JrbnCdGW12422l_oqAUvEOcNj2Qnsj_b562dhDuTtvgiGSF5WbBBpTRLECsDckFo/s200/DSC05944.JPG" width="200" /></a><span style="color: #073763; font-family: inherit;">Wrap the ball in plastic wrap and place in the freezer for 10 minutes. Dust a board or the counter generously with whole-wheat flour and roll out, flipping and dusting as necessary. Gently roll the dough onto the rolling pin and unroll over your glass or stone pie plate. Crimp the edges, and prick with a fork. Fill according to your favorite recipe! (If it is a long baking pie, consider foiling over the crimped edge and removing towards the end of cooking.)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">I used this recipe to make my Spring Quiche! I hope you enjoy this recipe as you begin your holiday baking!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-35676643786529358832012-04-05T13:02:00.000-07:002012-04-05T13:02:34.193-07:00Tuna Sandwich for One<div class="MsoNormal"><span style="font-family: inherit;"><span style="color: #073763;">I’ve been trying to eat more fish and so tuna for lunch it is! Here is a simple tuna salad sandwich that I like to make. If you haven’t tried the no-drain tuna pouches, do! (Especially if you think you don’t like tuna…) The flavor is much fresher than the traditional canned variety that may have turned you off in the past. They have pouches available in many sizes, but the 2.6 ounce ones are the equivalent of one serving which is perfect for this recipe. Give it a try!</span></span></div><div class="MsoNormal"><span style="font-family: inherit;"><span style="color: #073763;"><br />
</span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9samH8fFVnwq4diQv6FS0yZopokziqpw5Ky40zRrG5JAeXzW6qy9u2ylGoCDj4QQ3zxJggkmD2FFdds97b7WOXTgx8N_zQqJLvqtz5zvTSZ1RW6TSCUA83kOOFDkJ1oMv8C25zVUvsZU/s1600/DSC05238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9samH8fFVnwq4diQv6FS0yZopokziqpw5Ky40zRrG5JAeXzW6qy9u2ylGoCDj4QQ3zxJggkmD2FFdds97b7WOXTgx8N_zQqJLvqtz5zvTSZ1RW6TSCUA83kOOFDkJ1oMv8C25zVUvsZU/s320/DSC05238.JPG" width="320" /></a><b><u><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;">Tuna Sandwich for One</span></u></b></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2.6 oz pouch chunk light tuna</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2 Tbsp plain greek yogurt</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 Tbsp low-fat canola or olive oil mayo</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 Tbsp fresh cilantro, chopped</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 green onion, chopped</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ tsp garlic powder</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ tsp onion powder</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Dash of pepper, cayenne and paprika</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Combine all of the ingredients in a small bowl until well mixed. Toast a piece of multi-grain bread or half of a bagel and top with mixed greens. Spoon the tuna over the greens and enjoy!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-48196934472064850552012-04-05T09:26:00.000-07:002012-04-05T09:26:54.558-07:00Strawberry-Spinach Smoothie<div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Spinach in a smoothie? Really?! Yes. Really.</span><span style="color: #073763; font-family: inherit;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBIg6-b0A3PUeKFHYu-yLpcMVto_V8En-Xkl2qEoGDE6Dlby3dsewQXtLcz6l4O1FdBQSZPJx-jB4t-1nhsmwI4FQqlGE7u6T_25t_GxHVDooJajv8anZme1iTW8Ljhu2231aRLnk-xY/s1600/DSC05188.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBIg6-b0A3PUeKFHYu-yLpcMVto_V8En-Xkl2qEoGDE6Dlby3dsewQXtLcz6l4O1FdBQSZPJx-jB4t-1nhsmwI4FQqlGE7u6T_25t_GxHVDooJajv8anZme1iTW8Ljhu2231aRLnk-xY/s320/DSC05188.JPG" width="212" /></a></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">This fruity treat is so tasty you will not even notice that hint of healthy green. It’s an easy drink to whip up for a snack or quick breakfast using items you already have on hand. </span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">Also great with blueberries! If you don’t have protein powder, add a bit of your favorite sweetener or use some sweetened yogurt. </span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">Enjoy!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Strawberry-Spinach Smoothie</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 cup frozen strawberries</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 medium banana</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 cup fresh baby spinach, loosely packed</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup plain greek yogurt ( I use 0% Fage)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2/3 cup skim milk</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 tsp vanilla extract</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 scoop favorite protein powder (like Biochem’s 100%Whey)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">6 ice cubes</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Combine all ingredients except the baby spinach in a blender until smooth. Add the spinach and blend until just incorporated. (Otherwise you will end up a brown smoothie;). Pour and enjoy. This recipe serves one for breakfast or two for a snack. </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">I have been traveling, but now I’m back and have lots of great recipes and ideas to share. Keep checking for more fun entries this week!</span> </div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-38541861064522737642012-03-08T16:12:00.000-08:002012-03-08T16:12:06.855-08:00Fried Rice with Beef<div class="MsoNormal"><span style="color: #073763;">Fried Rice—the ancient one pot wonder. While grocery shopping I found some cheap pre-cut lean beef meant for “oriental” dishes. I wasn’t sure what to do with it until I came up with this! Here is a super easy recipe for fried rice that you can scale to any number of diners. This serves about four, but Kent and I follow it as is because it makes for sensational leftovers. Don’t be scared away by the number of ingredients—you likely have most of these in your fridge already. Time for some chow!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Fried Rice with Beef</u></b></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPYfR-vHekJ3PS-8fD6yuQK7yK-2OUjO__VBAgyKkfUgO0ghBmGNN0Fh1jsazg0ANdS2OyVBWYEIeknptGUv3lb1diBRMxG09y7RiIN-li1XoMfGc497WfAlizBG2HsUGHp10rIf6rwU/s1600/DSC04218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPYfR-vHekJ3PS-8fD6yuQK7yK-2OUjO__VBAgyKkfUgO0ghBmGNN0Fh1jsazg0ANdS2OyVBWYEIeknptGUv3lb1diBRMxG09y7RiIN-li1XoMfGc497WfAlizBG2HsUGHp10rIf6rwU/s320/DSC04218.JPG" width="320" /></a><span style="color: #073763;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763;">1 lb lean stir-fry beef, cut into thin strips</span></div><div class="MsoNormal"><span style="color: #073763;">1 small red onion, diced</span></div><div class="MsoNormal"><span style="color: #073763;">2/3 cup low-sodium soy sauce</span></div><div class="MsoNormal"><span style="color: #073763;">2 Tbsp fresh grated ginger</span></div><div class="MsoNormal"><span style="color: #073763;">3 garlic cloves, minced</span></div><div class="MsoNormal"><span style="color: #073763;">1 cup beef broth</span></div><div class="MsoNormal"><span style="color: #073763;">1 tsp corn starch</span></div><div class="MsoNormal"><span style="color: #073763;">1 head of broccoli, chopped</span></div><div class="MsoNormal"><span style="color: #073763;">2 small sweet peppers, diced</span></div><div class="MsoNormal"><span style="color: #073763;">1 egg</span></div><div class="MsoNormal"><span style="color: #073763;">1 ½ cups uncooked brown basmati rice</span></div><div class="MsoNormal"><span style="color: #073763;">Fresh cilantro for garnish</span></div><div class="MsoNormal"><span style="color: #073763;">2 Tbsp seasame oil</span></div><div class="MsoNormal"><span style="color: #073763;">Chili oil or red pepper flakes, optional</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763;">In a small mixing bowl, create a marinade using 1/3 cup soy sauce, 1 Tbsp fresh grated ginger and 1 clove of garlic. Add the beef and cover with plastic wrap. Refrigerate for at least 1 hour.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">While the beef is marinating, combine 3 cups water and the brown rice with a pinch of salt. Bring to a boil, then reduce the heat to low, cover and cook for 50-60 minutes. Test for doneness and fluff with a fork. When the rice is completely cooked, remove the cover, and take off the heat to stop the cooking process.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763;">*You will notice I specified brown basmati rice. I think this rice works great and is worth the extra $. It is a firmer and nuttier variety and holds up well to the dark flavors of the beef and soy sauce. Plus is it high in fiber! Look for it in the bulk grocery section where you can buy exactly as much as you need.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">In a wok or deep-sided frying pan, heat 1 Tbsp of sesame oil. Spoon the beef into the hot pan allowing most of the marinade to stay in the bowl and discard. Over high heat, cook the beef to desired doneness and remove from the pan.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Add a second tablespoon of oil to the wok and sauté the onions and broccoli in any remaining juices. When the broccoli has browned, add the peppers, and rest of the ginger and garlic. Working over medium-high heat, saute 2 -3 minutes until the peppers are cooked. Pour in the beef broth. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">In a small bowl, mix the remaining 1/3 cup soy sauce with the 1 tsp of corn starch to make a slurry. Pour into the hot wok with the veggies. Cook for 2 minutes until the sauce begins to thicken. If spice is desired add red pepper flakes now, or better yet chili oil if you have it. Mmm.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Move to veggies over to find the bottom of the pan and crack in the egg. Scramble the egg and cook for 1 minute and then mix into the veggies. Add the cooked rice and stir until well combined. Then remove from the heat.</span><span style="color: #073763;">Serve immediately garnished with a bit of cilantro and more chili oil if you like it REALLY spicy. Time to eat!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Once you have the rice cooked and your veggies prepped, it only takes about 5 minutes to make this dish. This really comes together fast! If you have a rice cooker, this is a great time to dig it out so you have one less thing to think about. The recipe works great with any veggies, so feel free to substitute anything you have in your crisper bin!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">I hope have fun making this dish! Enjoy!</span></div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-10698830354737389092012-03-07T18:57:00.000-08:002012-03-07T18:57:17.613-08:00Chunky Choco-Butter Bars<div class="MsoNormal"><span style="color: #073763;"><span style="font-family: inherit;"><b>Confession</b>: I’m not much of a baker. I used to make cookies all the time in college, but have kind of gotten out of it. Maybe it is because in cooking you never have to admit defeat—you can always add a little of this and a dash of that to fix it. It isn’t that way with baking. If you don’t measure properly you can expect an epic failure. Or worse you make it exactly as it says in <u>The (insert church’s name here) Cookbook from 1989</u> and it just flops. Urggg.</span></span></div><div class="MsoNormal"><span style="color: #073763;"><span style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">But recently I was at my friend Sarah’s house and she made these AMAZING bars. She said they were easy and wasn’t kidding—they only take about 20 minutes to make. Plus they only use 1 egg! How many times have you opened the refrigerator after whipping butter and sugar only to find you have one egg when the recipe calls for two? (If your name is Nikki, too many times…)</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Chunky Choco-Butter Bars</u></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMYgj7BxCPcQpN2LcC2uFbyojRAfccFykWL8YNYnAyKpGyesKW-2EEBcuWaiQUOXZVdBVLfEe9XMQK-Ug7JjyIiJn0skiLjPfoQJpx7OWyYbZG-7TocQvpiIVr6lHBsDqVuI8F2feRvc/s1600/DSC03953.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMYgj7BxCPcQpN2LcC2uFbyojRAfccFykWL8YNYnAyKpGyesKW-2EEBcuWaiQUOXZVdBVLfEe9XMQK-Ug7JjyIiJn0skiLjPfoQJpx7OWyYbZG-7TocQvpiIVr6lHBsDqVuI8F2feRvc/s320/DSC03953.JPG" width="320" /></a></div><div class="MsoNormal"><span style="color: #073763;">Easy and oh –so-peanut buttery, this is what every baker (or non-baker) needs in their recipe file: a quick crowd-pleaser.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763;">1 ½ cups all-purpose flour</span></div><div class="MsoNormal"><span style="color: #073763;">½ tsp baking powder</span></div><div class="MsoNormal"><span style="color: #073763;">¾ cup brown sugar, packed</span></div><div class="MsoNormal"><span style="color: #073763;">½ cup granulated sugar</span></div><div class="MsoNormal"><span style="color: #073763;">¾ cup creamy peanut butter</span></div><div class="MsoNormal"><span style="color: #073763;">½ cup (1 stick) butter, softened</span></div><div class="MsoNormal"><span style="color: #073763;">1 egg!</span></div><div class="MsoNormal"><span style="color: #073763;">1 tsp vanilla</span></div><div class="MsoNormal"><span style="color: #073763;">2 cups of your favorite chocolate chips, dark, semi-sweet or milk*</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763;">Preheat oven to 350 degrees.</span></div><div class="MsoNormal"><span style="color: #073763;">Combine the flour and baking powder in a small bowl and set aside.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">In a medium sized bowl, beat both sugars, peanut butter, and butter until fluffy. Add the egg and vanilla and mix well. Gradually add the flour mixture until mixed. Stir in the chocolate chips. The mixture will be a bit crumbly. That is part of what makes these tasty!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Press firmly into an ungreased glass or metal 9 x 13 baking pan.</span></div><div class="MsoNormal"><span style="color: #073763;">Bake for 18-22 minutes until the center is set. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Allow to cool 10 minutes and serve immediately. Or later cut into bars and microwave for 10 seconds until warm. Pour a glass of milk and enjoy!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">*I often have partial bags of a variety of chocolate chips around either left over from recipes or because I couldn’t resist eating them out of the bag! I now keep a jar in my fridge where I empty the remnants for snacking or to collect until I get two cups. This recipe my jar was about half milk and half dark chocolate chunks. It was perfect!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">More baking recipes to come! Let me know what you‘d like to see :)</span></div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-18920596061732713332012-03-02T10:52:00.000-08:002012-03-02T10:52:02.616-08:00Mexi-cado Dip<div class="MsoNormal"><span style="color: #073763;">I was all set to enter this recipe in a local contest when I found I’d missed the submission date! So here it is-- Let me know what you think!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">This is a modern take on guacamole using the cheese I keep raving about: <b>cotija</b>. </span></div><div class="MsoNormal"><span style="color: #073763;">It is such a perfect cheese, truly! It is the kind of addition that just keeps making you want more…and more...Sized for a large crowd, this is the perfect friend to bring to your next party. Enjoy!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Mexi-cado Dip</u></b></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6V8w16Uzj98UgkNeGlYtE88e7FCAd5CudtrpmlZVRufvGxiMFgLIXcSYMC4k5mBMxovRfnUeuLBPp7AMeTCE35MYiwXQ5LO13fnDj74EYBlZg-v-tGdqyYE5TLHCxQgO7Ao09O5XXVs/s1600/DSC03922.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6V8w16Uzj98UgkNeGlYtE88e7FCAd5CudtrpmlZVRufvGxiMFgLIXcSYMC4k5mBMxovRfnUeuLBPp7AMeTCE35MYiwXQ5LO13fnDj74EYBlZg-v-tGdqyYE5TLHCxQgO7Ao09O5XXVs/s320/DSC03922.JPG" width="320" /></a><span style="color: #073763;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763;">3 roma tomatoes, seeded and diced</span></div><div class="MsoNormal"><span style="color: #073763;">1 jalapeno pepper, minced</span></div><div class="MsoNormal"><span style="color: #073763;">1 clove of garlic, minced</span></div><div class="MsoNormal"><span style="color: #073763;">2 green onions, chopped</span></div><div class="MsoNormal"><span style="color: #073763;">1/3 cup fresh cilantro, chopped</span></div><div class="MsoNormal"><span style="color: #073763;">1 lime</span></div><div class="MsoNormal"><span style="color: #073763;">1 cup black beans, rinsed and drained</span></div><div class="MsoNormal"><span style="color: #073763;">1 Tbsp olive oil</span></div><div class="MsoNormal"><span style="color: #073763;">3 large hass avocados</span></div><div class="MsoNormal"><span style="color: #073763;">6 oz fresh cotija cheese</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763;">In a medium glass mixing bowl, combine the tiny diced tomatoes, jalapeno (with the seeds this time—spicy!), garlic, green onion and cilantro. Squeeze half of the lime over the mixture and allow to marinate at room temperature for 15 minutes. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">In a separate mixing bowl, combine the seeded and peeled avocados, olive oil and the rest of the lime’s juice. Whip until the avocado is smooth and a bit fluffy. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Return to the medium bowl with the tomato mixture. Crumble and shred the cotija cheese into the bowl. Add the beans. Stir until well combined. Gently fold the avocado mixture into the tomato cheese relish. Taste and season with salt and pepper as desired. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">*If bringing to share at a party, gently press a piece of cling wrap down onto the dip to seal it from the air so it doesn’t brown as quickly. Stir and serve!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Delicious with chips, but also on top of burritos, tacos, salad—whatever!</span></div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-61318361952999245402012-03-01T14:56:00.000-08:002012-03-01T14:56:04.346-08:00Cheesy Broccoli Soup<div class="MsoNormal"><span style="color: #073763;">I often crave a dinner filled with delicious fresh vegetables—crisp salad, steamed asparagus…just kidding. I very rarely crave that, and especially not in the dead of winter. So soup it is! You can have your veggies without batting an eye in this yummy, creamy and low-fat soup adapted from Cooking Light.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Cheesy Broccoli Soup</u></b></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GurgInFB1uKlTLYE5BqovPEycq2_6sqy5qVGs2UIOWYLPnujuH6vNAcT0aBx6dCGJNwtcWI79_F2p-AdVqy2LJClntuxeuwIsavNi8cnlcMFMlAofyMycNn6Vy-NurV8k4ZikwPzYsg/s1600/DSC03910.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GurgInFB1uKlTLYE5BqovPEycq2_6sqy5qVGs2UIOWYLPnujuH6vNAcT0aBx6dCGJNwtcWI79_F2p-AdVqy2LJClntuxeuwIsavNi8cnlcMFMlAofyMycNn6Vy-NurV8k4ZikwPzYsg/s320/DSC03910.JPG" width="320" /></a><span style="color: #073763;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763;">16oz bag frozen broccoli florets</span></div><div class="MsoNormal"><span style="color: #073763;">1 medium yellow onion, diced</span></div><div class="MsoNormal"><span style="color: #073763;">2 stalks celery, diced</span></div><div class="MsoNormal"><span style="color: #073763;">3 small cloves of garlic, minced</span></div><div class="MsoNormal"><span style="color: #073763;">4 Tbsp flour (optional)*</span></div><div class="MsoNormal"><span style="color: #073763;">3 cups of low-sodium chicken broth</span></div><div class="MsoNormal"><span style="color: #073763;">3 cups 2% milk</span></div><div class="MsoNormal"><span style="color: #073763;">8oz light Velveeta Cheese (2%)</span></div><div class="MsoNormal"><span style="color: #073763;">½ cup sharp cheddar cheese, shredded</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763;">In a large sauce pan, sauté the diced onion and celery in a tablespoon of olive oil until soft. Add the garlic (and flour--optional) and cook for 1 minute. Pour in the chicken broth and add the frozen broccoli. Bring to a boil and cook for 10-15 minutes, or until the broccoli is soft. If there are any extra large pieces of broccoli, break apart with the stirring spoon or remove and chop. Cut the Velveeta cheese into 1 inch cubes.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Reduce the heat to low and pour in the milk. Carefully add in the cheeses and stir constantly until completely melted. With your immersion blender, puree the soup until half of the broccoli is blended. You can also remove half of the soup and puree in a blender or food processor. Season with pepper and salt, if desired.</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">*If you like your soup really thick, you can add flour when you add the garlic to the onions and celery. As you cook it for one minute, it will bind with the oil/juices and act as a thickener with the broth. You could also add a potato or cauliflower as a thickener. This recipe reflects my tastes: a little less cheesy and a little less thick than your typical restaurant variety. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">I have been making this soup for a long time and hope it becomes an easy weeknight staple in your kitchen. Using fresh or frozen broccoli works just as well so use up whatever you’ve got and enjoy!</span></div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-60437461267419494672012-02-25T07:16:00.000-08:002012-02-25T07:16:39.480-08:00Wild Blueberry and Pecan Oatmeal<div class="MsoNormal"><span style="color: #073763;"><span style="font-family: inherit;">Kent and I</span><i><b><span style="font-family: inherit;"> love</span></b></i><span style="font-family: inherit;"> a steaming bowl of oatmeal in the morning—especially on a cold winter’s day. Traditional rolled oats cooked over the stove are amazing and much superior to the instant variety. And they are still a quick breakfast taking only about 5 minutes to cook! You can usually find them in the bulk section of the grocery store. Then pop over to the freezer and try my latest obsession: <b>Wyman’s Wild Blueberries</b>. I eat these little guys straight from the bag! They are so sweet and make a great midday (or midnight :) snack. These wild blueberries are really quite affordable and the perfect addition to yogurt, muffins, waffles—and of course, Oatmeal!</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEc7EFGt9WipHuM_W8ljtV-eFOs_yjs0A3Der1DnXE0qwgHeY9Y2zszPNgWSxilYJwZYEgr8HzBZvoSxq5RV-NsDBhtWtZMDibD1UW3P_GI_QqHnBHpV7Cp6Ou5hlm17jjLfL3tE9f-k/s1600/DSC03701.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEc7EFGt9WipHuM_W8ljtV-eFOs_yjs0A3Der1DnXE0qwgHeY9Y2zszPNgWSxilYJwZYEgr8HzBZvoSxq5RV-NsDBhtWtZMDibD1UW3P_GI_QqHnBHpV7Cp6Ou5hlm17jjLfL3tE9f-k/s320/DSC03701.JPG" width="320" /></a></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Wild Blueberry Pecan Oatmeal</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2 cups cooked old-fashioned rolled oats</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">2 Tbsp brown sugar</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">¼ cup chopped pecans</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">½ cup frozen wild blueberries</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Pinch of cinnamon</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Steamed milk</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Cook oats according to package directions and </span><span style="color: #073763;">to desired </span><span style="color: #073763;">consistency</span><span style="color: #073763; font-family: inherit;">. Stir in the brown sugar, cinnamon and pecans. Remove from heat once the sugar has dissolved. Gently fold in the wild blueberries, being careful not to puncture their delicate skin (or you will have purple oatmeal:) Spoon into two bowls and pour the steamed milk over the top. </span><span style="color: #073763; font-family: inherit;"> </span><span style="color: #073763; font-family: inherit;">Yum!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">A note: If you like your oats a little more firm, decrease the water by ¼ cup and add more towards the end of the cooking time as needed. When the berries stay whole, they kind of burst in your mouth as you eat, releasing all of their delicious juice. So fun! Keep them frozen, so they are less likely to break. The heat of the oatmeal will thaw them completely.</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><b><a href="http://www.wymans.com/" target="_blank">Wyman’s Wild Blueberries</a></b> are produced in Maine and Prince Edward Island, Canada. A family owned company, they are available in many grocery stores and now also online! They are committed to sustainability and healthy farm practices. Read about them here: http://www.wymans.com/about/sustainability.php</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">I hope you enjoy this delicious, and healthy, breakfast treat!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-81988803749831176222012-02-24T09:13:00.000-08:002012-02-24T09:13:24.638-08:00Italian Joes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RIdTMesigFm471F2YVpCxx6kdvPtfub0hEvNDk0noLA6pvnho7vKReNrgzvVuIbJejMUXuAOuv-hEwgjHch_J_tTjR2igzArzH_BuwLCc8IPia8R0gl3DxaCEyqhmLFTxOIlKW3CHkQ/s1600/DSC03715.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RIdTMesigFm471F2YVpCxx6kdvPtfub0hEvNDk0noLA6pvnho7vKReNrgzvVuIbJejMUXuAOuv-hEwgjHch_J_tTjR2igzArzH_BuwLCc8IPia8R0gl3DxaCEyqhmLFTxOIlKW3CHkQ/s320/DSC03715.JPG" width="320" /></a></div><div class="MsoNormal"><span style="color: #073763;">Ah Sloppy Joes-- the potluck standby. Kent is not a big fan of traditional sloppy joes, but every once in a while I just get a craving for something meaty with a lot of memories. This recipe is an adaptation of one that my sister-in-law Katie makes in her crockpot. I’ve lightened it up a bit, using ground turkey and low-fat cheese. </span><span style="color: #073763;"> </span><span style="color: #073763;">You can use any sauce you like-- 1 ½ cups is about half of a large jar of pasta sauce. If you have leftovers, go ahead and use them up!</span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Italian Joes</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763;">1.25 lb pkg lean ground turkey</span></div><div class="MsoNormal"><span style="color: #073763;">1 ½ cups tomato-basil pasta sauce </span></div><div class="MsoNormal"><span style="color: #073763;">½ medium onion, minced</span></div><div class="MsoNormal"><span style="color: #073763;">1 clove garlic, minced</span></div><div class="MsoNormal"><span style="color: #073763;">¼ cup ketchup</span></div><div class="MsoNormal"><span style="color: #073763;">1 cup low-fat Italian or mozzarella shredded cheese</span></div><div class="MsoNormal"><span style="color: #073763;">1 tsp dried basil</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #073763;">Preparation:</span></div><div class="MsoNormal"><span style="color: #073763;">In a fry pan with high sides, sauté minced onion in a tsp of olive oil over medium-high heat until soft. Add ground turkey and cook thoroughly. Put in the minced garlic and stir for 1 minute. Reduce the heat to low and add the sauce, ketchup, cheese and basil. Stir until well mixed. The cheese will melt and incorporate into the sauce. Cover and cook for 10 minutes on low, stirring occasionally or remove to a crock-pot of sharing. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">You can serve this dish in a lot of ways: on pizza, over green salad, on toast, with chips, or traditionally in a bun. Since it is pretty heavy, I like a green salad with this one. </span></div><div class="MsoNormal"><span style="color: #073763;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763;">Go-Share- Potluck!</span></div><div class="MsoNormal"><span style="color: #073763;">-Nikki</span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0tag:blogger.com,1999:blog-4484935242505434765.post-15451604837139634452012-02-17T12:27:00.000-08:002012-02-17T12:27:58.949-08:00Caesar Wrap for One<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjVw_NzdR1iFslSMroCZt3WScyGloJtUVeJTiKOIvN65t8QQxUtDfyr0AV5DgkRlQ0hQnnfvsSaI4QUWX5XO3uyq3tO78eVZ7zgx7xT_Eu8KWwKFIniPvZjl4yqz24Iiq73ZOAn48aYg/s1600/DSC03691.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjVw_NzdR1iFslSMroCZt3WScyGloJtUVeJTiKOIvN65t8QQxUtDfyr0AV5DgkRlQ0hQnnfvsSaI4QUWX5XO3uyq3tO78eVZ7zgx7xT_Eu8KWwKFIniPvZjl4yqz24Iiq73ZOAn48aYg/s320/DSC03691.JPG" width="320" /></a></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Every restaurant seems to have chicken caesar salad, a chicken caesar wrap, or chicken caesar something on their menu—and I am almost always tempted to get it! Why?! This is the easiest thing to make at home! And it is a lot healthier (and cheaper) if you do. Here is my version of a healthy wrap I like to make for lunch:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: Arial, Helvetica, sans-serif;"><b><u>Caesar Wrap for One</u></b></span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Ingredients:</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 whole wheat/ multigrain tortilla*</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">3 oz sliced deli turkey breast</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 oz Neufchatel or light cream cheese</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 Tbsp shredded parmesan cheese</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 cup chopped romaine lettuce</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Tomato or assorted sandwich veggies (optional)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">1 Tbsp of your favorite Caesar dressing</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Preparation: </span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Spread the cream cheese in a 2 inch stripe down the center of the tortilla. Top with the sliced turkey and sprinkle with parmesan cheese. Microwave the tortilla for 30 seconds on high until the turkey is warm and cream cheese begins to melt. In a small bowl, toss the lettuce with the dressing. Top the turkey with the lettuce, and add tomatoes or other veggies you like as garnish. Wrap and enjoy!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">*There are two different wraps that I would recommend for this: If you like a really hearty tortilla, <b>French Meadow Bakery’s Fat Flush</b> spelt tortillas are great for sandwich wraps and high in fiber. Otherwise if you usually like a plain flour tortilla and want to try something healthier, I’d definitely recommend <b>Joseph’s </b>tortillas. They are made with oat bran, flax, and whole-wheat flour and are really tasty with a great “just like regular wrap” texture. Plus they are only 70 calories and a good source of omega-3s! You can find both of these in the refrigerated section of the grocery store.( Try Lunds and Byerlys, or Kowalski's.)</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">Time for a quick lunch! Yum!</span></div><div class="MsoNormal"><span style="color: #073763; font-family: inherit;">-Nikki </span></div>Nikkihttp://www.blogger.com/profile/14364497747367708080noreply@blogger.com0