tag:blogger.com,1999:blog-89297842395798832792024-03-13T12:53:52.539-07:00Cooking With LoveInspired by Abundant Harvest Organics. See what else I do - http://jennifischer.blogspot.com/jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8929784239579883279.post-544145268062574962012-02-21T14:19:00.001-08:002012-02-21T14:28:19.297-08:00Vegetables in Parchment - Lots of Flavor, No Dirty Dishes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUseRifTNr9ITjLtRt99Kbvx662aziHHhzHjFPQQaFfvIYeEwQrVGoQJL2WNeGmPM5PM6Bx9CjDH1z19KaJXyNlIcSPgLdBmz8xh6rJYXLa3_c1X0gYC_lA3uf-WwlUdZg69DRu1l-JXg/s1600/IMG_2953.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUseRifTNr9ITjLtRt99Kbvx662aziHHhzHjFPQQaFfvIYeEwQrVGoQJL2WNeGmPM5PM6Bx9CjDH1z19KaJXyNlIcSPgLdBmz8xh6rJYXLa3_c1X0gYC_lA3uf-WwlUdZg69DRu1l-JXg/s320/IMG_2953.JPG" alt="" id="BLOGGER_PHOTO_ID_5711718997873508114" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoARoQ8fuwc1Tu1LeckCDTk9yKgG41L8noOLbwvtJM4Mt18djGh68bVgnvES2rK7Uh4z-B0i7P_XEbPbm-bMTCYKn5IwO0_Wx8eiKxiNbHCAI53fxfNPC_IwdKqQsEB92jmYCsgY0iNU/s1600/IMG_2954.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoARoQ8fuwc1Tu1LeckCDTk9yKgG41L8noOLbwvtJM4Mt18djGh68bVgnvES2rK7Uh4z-B0i7P_XEbPbm-bMTCYKn5IwO0_Wx8eiKxiNbHCAI53fxfNPC_IwdKqQsEB92jmYCsgY0iNU/s320/IMG_2954.JPG" alt="" id="BLOGGER_PHOTO_ID_5711718901492593810" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2QDeIulH7Mwfz_4wOeLw492EDrE52ZN4pfvmtqXxVeNbg8ITuLscMkF_Eas5Ux2UvEca25herAIiphleivxIKkhoorHZ1GPgnil5E-xFVX3Sz5KYAwIM2cPPSoDcVtW9_0xV-_GAQ-E/s1600/IMG_2958.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2QDeIulH7Mwfz_4wOeLw492EDrE52ZN4pfvmtqXxVeNbg8ITuLscMkF_Eas5Ux2UvEca25herAIiphleivxIKkhoorHZ1GPgnil5E-xFVX3Sz5KYAwIM2cPPSoDcVtW9_0xV-_GAQ-E/s320/IMG_2958.JPG" alt="" id="BLOGGER_PHOTO_ID_5711718695380041186" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqpKPG_4xwzXYdExbpAZF8tq1rSTq93BZxp8dBFfXV0ryaSi5e5UDS8Q_xSUAlV8t3TUr69R7i_lX-atbQj6vCPq4-aVgIk7zUXqIOsZ_89LEMqChiAQCnCbOO3YItaYbM6-bxVVVFlw/s1600/IMG_2953.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YiZ8CUFAo_3OWaM0wHJhfZAjNI6nSOdzS1u8RXz2WihXUPxo-gcMaJWX6ALJMXPTdMbupen_a4P82lsqHKTTVygmZKLbWxWy8UD_6TwHjtyyBil6ayq3Vk25B3NQOKhyY6g5Eso37qM/s1600/IMG_2950.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpoEFYq1eieAnRdwYoe_1b0a1s_YEYUkndkWsXMIzcJ3ubqUnyWd_1XLG7uwztuF2EwIzPiq_DPyNihtQYothOheofgZHLKQwhmXXDLASTPV0AMqLE_Zq3HApDM9dkRFEdk8MRZ2t6Tw/s1600/IMG_2956.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpoEFYq1eieAnRdwYoe_1b0a1s_YEYUkndkWsXMIzcJ3ubqUnyWd_1XLG7uwztuF2EwIzPiq_DPyNihtQYothOheofgZHLKQwhmXXDLASTPV0AMqLE_Zq3HApDM9dkRFEdk8MRZ2t6Tw/s320/IMG_2956.JPG" alt="" id="BLOGGER_PHOTO_ID_5711717558178867170" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB6nQgP3VKoVFQjdEx6PSSranq7Dx5Dn-GtKsFpPe-XABpJdIKM1dw2JvxYLshdxy57e_Y1IivURHqRVV6ZbQEF1ZNrwfrlI5BSVcMCuhE-9XJd4fWJP8S53umTlt6mav4yq5gOZYjOQ/s1600/IMG_2960.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB6nQgP3VKoVFQjdEx6PSSranq7Dx5Dn-GtKsFpPe-XABpJdIKM1dw2JvxYLshdxy57e_Y1IivURHqRVV6ZbQEF1ZNrwfrlI5BSVcMCuhE-9XJd4fWJP8S53umTlt6mav4yq5gOZYjOQ/s320/IMG_2960.JPG" alt="" id="BLOGGER_PHOTO_ID_5711717973694974258" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0zzVNSj9hHzUn2oooPlMGu-1bODlrKrvYkYd9YqlwFzXXEIsPNZozjgouL2Weew_3IZ6R6gst9wg4fnvLdk1qzjqvCOI64Vj-NHovhpvrsUQx0lHdfMiiLhKyS4ziaqdHcVz2lS64dM/s1600/IMG_2961.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0zzVNSj9hHzUn2oooPlMGu-1bODlrKrvYkYd9YqlwFzXXEIsPNZozjgouL2Weew_3IZ6R6gst9wg4fnvLdk1qzjqvCOI64Vj-NHovhpvrsUQx0lHdfMiiLhKyS4ziaqdHcVz2lS64dM/s320/IMG_2961.JPG" alt="" id="BLOGGER_PHOTO_ID_5711718143653224834" border="0" /></a><br />You can mix up the vegetables, herbs and aromatics to match your preferences. Cook time will vary based on that as well. Root vegetables (like carrots, potatoes, etc.) require a longer cook time).jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-46000927496075328732012-02-16T16:34:00.000-08:002012-02-16T22:08:12.632-08:00DYI Baby FoodWith recent reports about arsenic in formula and baby food snacks, I decided to do a post on making baby food instead of grown up food.<br /><br />Not only does it save money, but it allows parents to control what their baby eats, and it really is not time consuming like many people think, especially if you have a food processor or even a blender (you don't need a special baby food maker, though I'm sure those are nice).<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9iQP0CBcSsNAHOa_dfEHbOqoLrWzMFysfJtRQ5zKAq3wVCEgjEE91ROfJrUcYm5gzBv2ld_Wa-7HvUrPNXAmKk93qxG8wdZzVYPre_LmGTzSUFFK2tCW4pMmmECOSFk2udALZ3nxNfA/s1600/IMG_2921.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9iQP0CBcSsNAHOa_dfEHbOqoLrWzMFysfJtRQ5zKAq3wVCEgjEE91ROfJrUcYm5gzBv2ld_Wa-7HvUrPNXAmKk93qxG8wdZzVYPre_LmGTzSUFFK2tCW4pMmmECOSFk2udALZ3nxNfA/s320/IMG_2921.JPG" alt="" id="BLOGGER_PHOTO_ID_5709979358682544338" border="0" /></a><span style="font-style: italic;font-size:85%;" >All this baby food, which will take awhile for him<br />to get through, was just recipe #3 below -<br />1 squash and 1 very small apple.</span><br /></div><br />The great reference site I use for making baby food (or getting ideas) and for checking when to introduce certain foods is <a href="http://wholesomebabyfood.momtastic.com/">http://wholesomebabyfood.momtastic.com/</a>.<br /><br />Here's 4 recipes and 4 tips:<br /><br />1. Mashed banana -- so easy and quick. I usually break it up with my hands first, into a bowl, and then mash it up with a fork. If you have pumped breast milk, it's nice to add that in a bit, but you don't have to. (Often grocery stores have really ripe bananas on sale for 29 cents/pound - great for baby food and muffins for mom and dad). You can also add in baby cereal, which takes me to #2.<br /><br />2. Baby oat cereal -- with my first son, I bought a box of rice cereal, but it didn't really work for him, so I bought a box of oat cereal, which he ate a bit more of. Basically, though, I spent about $8 on organic baby cereal and ended up with two almost full boxes. Even if your baby likes the stuff, a little goes a long way. For baby #2, I make it myself by taking 1 cup of rolled oats (I get 3 pounds for $3, organic) and grinding them up in a food processor.<br /><br />To turn the ground oats into baby oat "cereal" or oatmeal, put 1/4 cup ground oats in 1-1 1/4 cup boiling water and simmer until it reaches the correct consistency (or cook it in a rice cooker with the same water/oat ratio). Super simple, super cost-effective.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9ElQUyVjh5cSzXINYkKhzNmKtYZVqLgXQ8QOAscBboRLsbIH6OEaDm_OjVlVoiqxvQzPhAY-OklSOVWw_sqxBj5aXwwpb64D-Rn8oe6mNOFMCbBbyyYzykwxI8KOKYmRWrXr6UXyYEk/s1600/IMG_2925.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9ElQUyVjh5cSzXINYkKhzNmKtYZVqLgXQ8QOAscBboRLsbIH6OEaDm_OjVlVoiqxvQzPhAY-OklSOVWw_sqxBj5aXwwpb64D-Rn8oe6mNOFMCbBbyyYzykwxI8KOKYmRWrXr6UXyYEk/s320/IMG_2925.JPG" alt="" id="BLOGGER_PHOTO_ID_5709979946471768146" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Oatmeal on the left, apple-squash puree on the right.<br /></span></span></div><br />3. Squash/Apple Puree -- Cut your squash in half (I used acorn squash) and scoop out the seeds, fill the inside with diced (peeled) apple (organic is best). Place in a roasting pan filled with about 1/2 inch of water and roast in the oven for about 40-60 minutes (at 400 degrees), basically until the squash is soft and the skin will come off easily. (You can also just roast the squash, no apple). Peel the squash and puree the squash and apple together. You can add a dash of cinnamon if you like (and can also add a little breast milk or water to make it thinner, if you need to).<br /><br />4. Applesauce -- This is more work, but I like making homemade applesauce, and this is a food item that everyone in the family can enjoy. I recommend getting (or borrowing an apple peeler). I also recommend pink lady apples. (A smart way to get organic apples for applesauce at a great price is to talk to the apple vendor at your local farmer's market and ask for apples that are typically considered "ugly" and thus don't do as well in the marketplace. I recently got 10 pounds of organic apples for $3 from my farmshare because the apples looked ugly. They tasted great and just needed to be peeled and produced wonderful applesauce).<br /><br />Peel, core, and slice the apples (you'll need 5-8 if they are big apples, 12-15 if they are small -- this will make you about 4-6 adult servings of applesauce). Put the apples in a big pot filled with about 1 cup of water (almost covering the apples, but not quite) and simmer for 30-45 minutes (until apples are really soft). I recommend adding lemon juice and cinnamon to the pot. (Some people like to add nutmeg.) Mash with a potato masher or puree if for baby. I like to mix some oatmeal and applesauce together in the food processor for my little guy.<br /><br />Tips:<br /><br />1. Since even one squash can make a large batch of baby food, I like to sometimes double the recipe - using two squash and then use about 1/4-1/3 of the pureed vegetable for the baby and then spice up the rest for an adult vegetable side dish or soup (sometimes adding vegetable stock, herbs, etc.)<br /><br />2. If you are worried about the big portions of baby food you make and the small amount the baby eats, simply freeze the baby food (in muffin tins makes it easy for later).<br /><br />3. I know there are differing opinions about eggs and babies, but my first son was very underweight even though he breastfed often. I did not want to supplement with formula, and he was developmentally doing well, so our pediatrician recommended giving my son a hard boiled egg yolk. I had to mix it in with his mashed bananas to get him to eat it, but I appreciated this protein alternative. My son never had any reactions or problems with the egg and has grown and developed quite well. (He's now 2). I would ut se the hard-boiled egg white to make myself a healthier egg salad.<br /><br />4. The ground oats you use for the baby's oat cereal also provide you with oat flour, which I like to use in a lot of recipes (pancakes, cookies, etc.) because it is gluten-free and has more nutrients than traditional flour. So much more affordable to make it yourself then to spend more $$ on fancy glutem-free flour.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-14171847653924601262012-02-07T12:42:00.000-08:002012-02-07T13:43:47.067-08:00Seasonal Produce Menu Planning (Chard, Brussel Sprouts, Cabbage, Carrots, Potatoes, Leeks, Rutabaga, Oranges, Bay Leaves, Parsley, Baby Bok Choy.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB1KL9-URuq3lFkztD34Z_xHSv2beLLNjlNFJwyjc55NksWh2_ZJ53CT2AUX8R6vVvvcWdduo5CE56kzOE51bhHiK6hsYMn1qhtUJeagHUvIQrGt1e7ffCobo_MSvHe-Zj6Vn6V0uy0A/s1600/IMG_2882.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB1KL9-URuq3lFkztD34Z_xHSv2beLLNjlNFJwyjc55NksWh2_ZJ53CT2AUX8R6vVvvcWdduo5CE56kzOE51bhHiK6hsYMn1qhtUJeagHUvIQrGt1e7ffCobo_MSvHe-Zj6Vn6V0uy0A/s200/IMG_2882.JPG" alt="" id="BLOGGER_PHOTO_ID_5706510665986943730" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">I love Community Supported Agriculture. I get great organic produce for my family at an affordable price and increases the variety of produce that I eat. This week's box includes: Chard, Brussel Sprouts, Cabbage, Carrots, Potatoes, Leeks, Rutabaga, Oranges, Bay Leaves, Parsley, Baby Bok Choy. Plus, I added 10 pounds of apples for $3.<br /><br />Here's the menu items I'm planning.<br /></span></span><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-family:georgia;"> 1. Stir-fried Bok Choy & Chard (half of the chard) - I stir fry it with a little bit of ginger, garlic and a dash of soy sauce. It's so yummy (one of the few green things the toddler eats with me).</span></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoQ_49fE8fmFeo0hrEW7LErsnkozGmqgEKSZ4xiEGNqzBlJG0RcSZ8-BU474rs2CvgiEUSzECvrgZQtnGNDxkfUc-OBIPechTzJ1X7vtWVA_UyRVuJ8g2nvd97DWovQ9bOicOn7xcfMs/s1600/01112012228.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoQ_49fE8fmFeo0hrEW7LErsnkozGmqgEKSZ4xiEGNqzBlJG0RcSZ8-BU474rs2CvgiEUSzECvrgZQtnGNDxkfUc-OBIPechTzJ1X7vtWVA_UyRVuJ8g2nvd97DWovQ9bOicOn7xcfMs/s200/01112012228.jpg" alt="" id="BLOGGER_PHOTO_ID_5706510979099754322" border="0" /></a><br /></div><span style="font-size:85%;"><span style="font-family:georgia;"><br />2. Lemon-marinated brussel sprouts (probably to pair with a roasted chicken which I will roast with herbs, lemon, garlic and bay leaf stuffed inside). This is the biggest question mark for me, but I'm excited to try<a href="http://www.thekitchn.com/recipe-lemonmarinated-brussels-72588"> this recipe</a>. I will be using red onion instead of shallots and will be adding some pancetta. (Here's <a href="http://www.marthastewart.com/863972/shredded-brussels-sprouts-pancetta">another brussel sprout recipe</a> that looks good.)<br /><br />3. Mayo-free slaw. I usually do this with shredded carrots, cabbage and cilantro using lemon juice and vinegar for the dressing. This will be served alongside the popular grilled turkey burgers with mushrooms that are such a hit at our house.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOto0v8zUsFjemW-Wj_YN2aIL97ZcdpKgPI4FzB0p45mU-ERoKJ91KOk3zQVTlbxsQXl6PTlWPT-tz0Y2f9tRAWcbIlVblA_FbCrNSZO9hE8gehjXZhFG75_YjvdhMTyhC-m0LtNbsio/s1600/IMG_2874.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOto0v8zUsFjemW-Wj_YN2aIL97ZcdpKgPI4FzB0p45mU-ERoKJ91KOk3zQVTlbxsQXl6PTlWPT-tz0Y2f9tRAWcbIlVblA_FbCrNSZO9hE8gehjXZhFG75_YjvdhMTyhC-m0LtNbsio/s200/IMG_2874.JPG" alt="" id="BLOGGER_PHOTO_ID_5706511749999455906" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:georgia;">4. Swiss chard frittata - I made this last time we had chard and it was yummy. I referenced <a href="http://www.kalynskitchen.com/2008/02/recipes-for-swiss-chard-and-mushroom.html">this recipe</a>, but did not have any mushrooms, so I made it without and didn't miss them at all.<br /><br />5. Potato Leek Soup - I've featured my potato leek soup in a <a href="http://amateurcookingwithlove.blogspot.com/2010/02/potatoes.html">past blog</a>. It's really good. I think I'll be adding the rutabaga to it this time.<br /><br />6. <a href="http://thepioneerwoman.com/cooking/2009/11/carrot-and-squash-curry-soup/">Carrot & Squash Soup</a> - I love trying out different carrot soups. With this one, I'm going to use an acorn squash that I have instead of the summer squash.<br /><br />7. With the carrots, I also plan on making carrot muffins or bread and carrot-oatmeal cookies. (Recipes will be posted soon).<br /><br />8. White bean dip with parley and quinoa tabbouleh. (Will serve both with pita bread or pita chips and <a href="http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/">quinoa burgers</a>, in place of falafel). I love making white bean dip using dried white beans. After simmering them in veggie broth until they are soft, I puree them in the food processor with olive oil and add the herb of choice, in this case the chopped parsley. It's simple, but really yummy. (Here's a <a href="http://www.thekitchn.com/recipe-quinoa-tabbouleh-90136">good quinoa tabbouleh recipe</a> - given that really good tomatoes can be hard to find this time of year, I might just not include tomatoes or might use sun-dried tomatoes instead.)<br /><br />9. Finally, with my 10 pounds of apples, I shall try my hand at applesauce, apple butter and different apple baby food items. (Plus, my toddler will eat several of them as well as the oranges, so no menu planning needed for those).<br /><br />So, as I make different items on the list, I'll post updates on the recipes and how they went, but thought I would share these plans in the spirit of posting ideas for seasonal produce.<br /></span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-92190049509480559462012-01-22T17:27:00.000-08:002012-01-22T18:18:14.502-08:00Gluten-Free Sausage Mushroom Quiche with Hashbrown Crust<span style="font-family:courier new;"><span style="font-family:georgia;">I've decided to stop doing ingredient lists and to just cut to the chase with instructions, putting ingredients in bold. This recipe does not use many ingredients (though, of course, you can add as much meat or veggies as you want to the egg mixture).<br /><br /></span></span><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pVD5io8LnHRE71h-sVbwecV41kHL-brachvNGXnH5VvPg1sd6yp2hQdCuH_ZQUw5bOYorX0E8oP06A5t1VNaUyCOoyHi9Un0ad6x0j2iu5tGqJbU0Al5f8IMydsZ2tu8tmXbva2e22Y/s1600/01222012247.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pVD5io8LnHRE71h-sVbwecV41kHL-brachvNGXnH5VvPg1sd6yp2hQdCuH_ZQUw5bOYorX0E8oP06A5t1VNaUyCOoyHi9Un0ad6x0j2iu5tGqJbU0Al5f8IMydsZ2tu8tmXbva2e22Y/s200/01222012247.jpg" alt="" id="BLOGGER_PHOTO_ID_5700644952307533026" border="0" /></a></div><span style="font-family:courier new;"><span style="font-family:georgia;">Here's the How-To:<br /><br />1. Preheat oven to 450.<br /><br />2. Shred/grate <span style="font-weight: bold;">potatoes</span>, enough to line a pie pan. I had small red potatoes, so I needed about 10. If you had big Idaho or Russet potatoes, you probably just need 2, maybe 3. I don't like to peel my potatoes, so I didn't but you certainly could.<br /><br />3. Mix potatoes with <span style="font-weight: bold;">2-3 tablespoons melted better </span>and line pie-pan with hashbrowns. (You could also use frozen hashbrowns, just make sure you thaw them first).<br /><br />4. Put in oven and crisp the hashbrown crust (probably about 25 minutes).<br /><br />5. While hashbrown crust is in the oven, cook <span style="font-weight: bold;">breakfast sausage<span style="font-weight: bold;"><span style="font-weight: bold;"> <span style="font-weight: bold;"></span></span></span></span></span></span>(I cooked one roll of sausage and probably put 1/2-3/4 of it in with my egg mixture later). In a separate pan, cook <span style="font-weight: bold;">sliced mushrooms</span> (1 package).<br /><br />6. Beat <span style="font-weight: bold;">6 eggs. </span>Add <span style="font-weight: bold;">freshly ground pepper</span> (a few twists), a dash of <span style="font-weight: bold;">milk</span> (if you prefer, probably 1/4 cup) and <span style="font-weight: bold;">cheese</span> (I put in shredded parmesan, probably 1/4 cup - I just finished off what I had left in the fridge). I recommend using a decent parmesan, not the grated Kraft stuff that does not need to be refrigerated.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ1fH1zqGjWPvv7wO9cvAL5JfS87bREizvAxqV1yidkDmJMQ6Of4HAKZzrIBlnJBL8qgIyJnaKYV1Sk67Cu6E9LNYjkLJSPVsWca9JBIBZoKIXmJMCFrddZSgFAa7n4LFTYjkfMpuff0/s1600/01222012238.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ1fH1zqGjWPvv7wO9cvAL5JfS87bREizvAxqV1yidkDmJMQ6Of4HAKZzrIBlnJBL8qgIyJnaKYV1Sk67Cu6E9LNYjkLJSPVsWca9JBIBZoKIXmJMCFrddZSgFAa7n4LFTYjkfMpuff0/s200/01222012238.jpg" alt="" id="BLOGGER_PHOTO_ID_5700645812729834178" border="0" /></a><br />7. Mix <span style="font-weight: bold;">eggs, sausage and mushrooms </span>together and pour over hashbrown crust (once crust is crisp, but not overdone).<br /><br />8. Reduce oven to 350 and cook for 30-45 minutes (use a toothpick to check for the eggs to be done).<br /><br /><br />Of course, you can use whatever veggies or meats (or no meat) or cheeses (or no cheese) with your egg filling. Sausage and mushroom just happens to be one of my favorite combos for omelettes, so I thought they would be good in the quiche, and they were. I think this would be a great recipe for using up veggies you have in the fridge.<br /><br />My husband and I both really loved this quiche.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com2tag:blogger.com,1999:blog-8929784239579883279.post-63308336703863201992012-01-17T10:57:00.000-08:002012-01-17T11:16:50.105-08:00Baked Onion Rings - All the Goodness, None of the GuiltI made <span style="font-weight: bold;">Baked Onion Rings</span> last night, and they were really yummy!! Much better than I expected. I got the recipe from Everyday Food Light and made a few adjustments.<br /><br />With a new year, many of us are trying to eat better. These are a great item to feel like you are indulging without frying and grease.<br /><br />1. Preheat your oven to 450 degrees.<br /><br />2. In a food processor (or blender) combine <span style="font-weight: bold;">1 1/2 cups cornflakes and 1/2 cup dried breadcrumbs (plain or Italian). <span style="font-weight: bold;"></span></span>Transfer to a bowl.<br /><br />3. Mix the wet ingredients in another bowl: <span style="font-weight: bold;">1 egg, 1/2 cup buttermilk </span>(I used milk with a dash of vinegar in it, since I didn't have buttermilk. I never buy buttermilk. I just add the vinegar to regular milk), <span style="font-weight: bold;">1/4 flour</span> and seasonings (<span style="font-weight: bold;">salt, pepper</span> and then whatever you like: <span style="font-weight: bold;">cayenne, grill spice, creole seasoning. </span>I used grill spice to compliment the grilled chicken sausages I was making).<br /><br />4. Slice <span style="font-weight: bold;">1 medium onion (preferably Vidalia or brown) </span>- discard inner small rings (I put them in my freezer bag that I put veggie scraps in to make veggie broth).<br /><br />5. Dredge onion slices in egg mixture first (letting excess drip off), then dredge in cornflake mixture.<br /><br />6. Put on a cookie sheet lined with parchment paper that has been sprayed with cooking spray. Once all of the rings are on the cookie sheet - spray them with cooking spray, both sides. This helps them stay crispy.<br /><br />7. Cook for about 15 minutes (eyeball it), flipping them in the middle.<br /><br />Enjoy!!<br /><br />The book said they have 241 cals per serving, 9 g of fat, 7 g of protein, 33 carbs, and 2.4 fiber -- <br /><br />The recipe I posted should have less fat and calories because I used cooking spray rather than the 2 tablespoons of olive oil that was suggested.<br /><br />By using the cooking spray, I estimate it drops to about: 180 cals per serving and 3-4 g of fat, a big improvement.<br /><br />Also, if you used an egg substitute and fat-free milk, you could make them even lower in calories and fat without missing much.<br /><br />Wish I had a picture, but we ate them way too fast to get a photo.<br /><br />Most onion rings are around 300 g per serving (at least) with 16 g of fat. Same with a small order of fries typically - and how many of us ever eats a small order of fries? So, skip the fries and make onion rings at home.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-90829858981511712362011-12-26T18:48:00.000-08:002012-01-23T15:48:48.854-08:00Five Ingredients or Less (Not Counting S&P)<span style="font-weight: bold;">1. Oats and Eggs </span><span>(rolled oats, runny egg, avocado, shredded parmesan, pepper) </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQ342QnNSszTfqBPH6aoQZhvP5s8seXD_MzC_lohUGO_mQ93z60GN1gXMRjKp0TR7vC_eLaKTLgK52M-LcqSU-RmrSolK1lruNiLJnFUs_mzRrSpzxZSfhAa71LFEAQkrhRVlBBZq_A4/s1600/01202012235.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQ342QnNSszTfqBPH6aoQZhvP5s8seXD_MzC_lohUGO_mQ93z60GN1gXMRjKp0TR7vC_eLaKTLgK52M-LcqSU-RmrSolK1lruNiLJnFUs_mzRrSpzxZSfhAa71LFEAQkrhRVlBBZq_A4/s200/01202012235.jpg" alt="" id="BLOGGER_PHOTO_ID_5700646877468093650" border="0" /></a>This recipe is for a single serving, so you can always make more. I am a person who loves oats, but does not like oatmeal. I keep rolled oats on hand for granola, granola bars, pancakes, breads, muffins and cookies. But, the exception is a savory egg-y oatmeal that I really, really love.<br /><br />It's simple - cook 1/4 cup of <span style="font-weight: bold;">oats</span> in about 1 cup of water (I don't feel my cup all the way because I like mine really thick). Bring to a boil and simmer for about 10 minutes (or less) until oatmeal is done.<br /><br />When you're oatmeal is almost done, heat a pan with cooking spray and drop <span style="font-weight: bold;">one egg</span> in it. When the white starts to get cooked, flip over and cook for a little longer (only a 1-2 minutes more because this is best with a runny egg).<br /><br />Put the oatmeal in a bowl, top with the egg and some shredded <span style="font-weight: bold;">parmesan</span>, fresh cracked <span style="font-weight: bold;">pepper</span> and diced <span style="font-weight: bold;">avocado </span>(1/2 of an avocado is all I use). It is so good!!<br /><br /><span style="font-weight: bold;">2. Banana Nut Muffins </span><span>(bananas, sesame seeds, sugar, flour, butter - NO EGGS!! So, this could be vegan if you used margarine instead of butter and is a great muffin recipe for people with egg allergies).<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3ZaHrAKo25JI0Q8xrwHe1UAlEdQB7C72ObwzGDypDmYwDGg54HpQXDPTWjwyhDL40LKNK-RjgBaBLwcSBqtnBGo2ycrkgFF21ldVZ3sLkqtpCcY1PIPt_Gq_yIR5nt2XHcGBVX0Y254/s1600/01222012243.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3ZaHrAKo25JI0Q8xrwHe1UAlEdQB7C72ObwzGDypDmYwDGg54HpQXDPTWjwyhDL40LKNK-RjgBaBLwcSBqtnBGo2ycrkgFF21ldVZ3sLkqtpCcY1PIPt_Gq_yIR5nt2XHcGBVX0Y254/s200/01222012243.jpg" alt="" id="BLOGGER_PHOTO_ID_5700649920614685026" border="0" /></a><span><br />I had 2 very ripe bananas and no eggs, so I cruised the web, read some recipes and then made these muffins. This recipe makes 4-6 muffins, depending on size.<br /><br />Preheat oven to 350.<br /><br />Mash <span style="font-weight: bold;">two ripe bananas </span>and combine in a bowl with 1/2 cup <span style="font-weight: bold;">sugar</span>, 1/2 cup <span style="font-weight: bold;">flour</span>, 1/2 tsp <span style="font-weight: bold;">baking soda </span>and 1-2 tbs <span style="font-weight: bold;">melted butter</span>. Mix well and add <span style="font-weight: bold;">sunflower seeds</span>, per your discretion.<br /><br />Put in muffin tins and bake for 12-15 minutes (or until toothpick comes out clean).<br /></span><span style="font-weight: bold;"><br />3. Brown Rice Mushroom Pilaf </span>(brown rice, baby bella mushrooms, parmesan, chicken or veggie stock, grill spice)<br /><br />This rice turned out really well on Christmas and complimented the steaks we made. I always cook my <span style="font-weight: bold;">rice (1 cup)</span> in a rice cooker - so much easier. To have the rice really stand up to the steak, I cooked it in <span style="font-weight: bold;">chicken stock</span> instead of water. (You could always use veggie stock, if you prefer or are vegetarian).<br /><br />When your rice is almost done, begin to sautee the already <span style="font-weight: bold;">sliced mushrooms</span> (1 package) in your oil of choice. I added the same grill spice that we're using on the steaks. It's really nice to add the spices you are using for your main dish to the mushrooms to tie it together.<br /><br />I think <span style="font-weight: bold;">baby bella </span>are the best mushroom for this recipe. When they are almost done, break them up into smaller pieces (I just do this right in the pan with the wooden spatula I'm cooking with), then add the rice. Toss together really well and add the <span style="font-weight: bold;">s</span><span style="font-weight: bold;">hredded parmesan</span>.<br /><br /><span style="font-weight: bold;">4. Herbed Mashed Potatoes</span><br /><br />Chop 4 idaho <span style="font-weight: bold;">potatoes</span> (peel or no peel is up to you. I like skins in mine, so I rarely peel them). Cover with water and bring to boil (you can use vegetable or chicken broth in place of water).<br /><br />While you're potatoes are boiling, prep your herbs. I wanted to do a Southwest style mashed potatoes, so I was using <span style="font-weight: bold;">cilantro</span> and used about half of the bundle from the store. I pulled the leaves off of the stems and then threw the cilantro in the food processor to save me the chopping hassle.<br /><br />Once the potatoes are soft (typically 20-25 minutes), reserve about 1/2-3/4 cup of the <span style="font-weight: bold;">starchy water</span> (especially if used broth) and drain the rest. Mash the potatoes (in the pot you cooked in, now that the water is drained off) and add the chopped up herbs and the reserved water. I also recommended adding the <span style="font-weight: bold;">cheese</span> of your choice. I added about 1/2 a bag of a shredded colby/pepper jack cheese blend because I thought it would go nicely with the cilantro. I also added about 1/2 cup of <span style="font-weight: bold;">plain yogurt</span> (since I didn't have any sour cream) to make the potatoes more creamy and couple of pats of <span style="font-weight: bold;">margarine</span>. Mix it all up and enjoy. (I prefer to mash my potatoes by hand with a potato masher, but I know a lot of people use a mixer, which is great too. (Heavy cream or milk could be used to make the potatoes creamy as well, just add in small amounts because you don't want soupy potatoes - yikes).<br /><br />You can mix up your herb and cheese combinations based on what you have. I had cilantro left from a different recipe, so I went in the direction of Mexican/Southwestern for these potatoes, but basil with parmesan cheese would be great too -- that is actually the herbs and cheese the Ina Garten recipe that inspired these potatoes called for.<br /><br /><span style="font-weight: bold;">5. </span><span style="font-weight: bold;">Pita Pizza </span>(Pita, Cheese, Radicchio-or whatever other veggie you choose, Mushroom, Oil)<br /><br />When I have <span style="font-weight: bold;">pita</span> leftover, I often use it to make easy pizzas. A really, great and simple option is to use the pita for pizzas when you have veggies to use up. I always love <span style="font-weight: bold;">mushroom</span>s on pizza, so that tends to be always in the mix. This time, I added <span style="font-weight: bold;">radicchio</span> - the two veggies balanced well, but I also recommend spinach or wilted arugula (a good idea when you have either of those greens that are about to go bad).<br /><br />How I assembled my radicchio-mushroom pita pizza. I tossed the radicchio in<span style="font-weight: bold;"> olive oil</span> and <span style="font-weight: bold;">salt and pepper</span> and broiled it for about 7 minutes.<br /><br />While that was broiling, I sauteed the <span style="font-weight: bold;">mushroom</span> (in olive oil - you can add balsamic vinegar as well, if you want). I don't like to have the mushrooms cook only on the pizza, but like to sautee them ahead. If you are doing spinach or arugula, you just add them in with the mushrooms (after the mushrooms have been going for a few minutes).<br /><br />Once the radicchio was done, I put my pitas in the oven. I spray my pitas with whatever oil spray I have, then put the <span style="font-weight: bold;">shredded mozzarella</span> on it. Put it in the oven (I just used the end of the broil cycle on my oven) and watch them -- only put them in long enough to melt the cheese.<br /><br />Remove from oven, top with warm veggies and enjoy. Simple, but good. (You can always load on more veggies if you want).jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-49250499275402241212011-12-24T16:39:00.000-08:002011-12-24T16:49:46.756-08:00Festive Culinary Plans for the Last of 2011I find myself enjoying my culinary adventures more and more and am excited to go out with a bang as the final days of 2011 play out.<br /><br />For Christmas Eve, I'm making an Indian feast, so the recipes are all things I've never tried before. The tandoori chicken is marinating right now. To go with it, I'm making spiced potatoes and onions, cauliflower in masala sauce, garlic naan (okay, the naan is store bought) and cucumber raita.<br /><br />For Christmas Day, we're doing surf and turf (Steak and Scallops) along with a baby bella rice pilaf, garlic bread and Jamie Oliver's carrot ribbon salad with carrot cake (my husband's favorite) for dessert. It will be my first time making carrot cake, so I hope it turns out well.<br /><br />What I'm most excited about is the festive popcorn I'm making for a friend's movie night on the day after Christmas. I've decided to make standard popcorn (I love making popcorn on the stovetop), but also want to make a white chocolate popcorn with pistachios and dried cranberries (think a fancy, Christmas version of cracker jack). We'll see how it turns out. I was inspired by Chef Faulkner's popcorn she made on an Iron Chef America battle that I recently watched.<br /><br />Finally, I'm doing an Asian meal with a friend to close out 2011. Details on my first ever attempt to make tempura and panko prawns will be provided.<br /><br />Don't worry. I'll report back and post recipes and photos.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-72968607445275110232011-12-14T12:06:00.000-08:002011-12-14T12:48:35.219-08:00Got Turnips? Ethiopian Stew<span style="font-size:85%;"><span style="font-family:georgia;">The Ethiopian Stew smells AMAZING!! I also love the vibrant coloring the spices give it. Oh - and it tastes good. Instead of doing the puree step at the end, you could also simmer off some of the liquid a bit more and then serve it over brown rice.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk21ToQ4d9rOJWrXv6kOgVY-R3X7aTMXdBAnTl8udz89oK9wyLhljnSGaBkT49-6P_QU4pXRhESow_Kay8KMoU573h7ai2JdspwcmMjm_QafQ3YtaI7o7zQAMnpudvAogu9k5qR_6t7sg/s1600/12142011193.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 285px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk21ToQ4d9rOJWrXv6kOgVY-R3X7aTMXdBAnTl8udz89oK9wyLhljnSGaBkT49-6P_QU4pXRhESow_Kay8KMoU573h7ai2JdspwcmMjm_QafQ3YtaI7o7zQAMnpudvAogu9k5qR_6t7sg/s200/12142011193.jpg" alt="" id="BLOGGER_PHOTO_ID_5686087337788049106" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Here's the <a href="http://blog.fatfreevegan.com/2007/02/chickpea-and-turnip-stew-with-ethiopian.html">original recipe</a> that I adapted.<br /><br />I did not have leeks, several of the seasonings listed in the berbere mix, soymilk or vegetable stock (which I usually do I have - I make my own using <a href="http://www.poorgirleatswell.com/2011/03/guest-post-scrappy-veggie-stock.html">this technique</a>-love it!), so I adjusted accordingly.<br /></span></span><br /><span style="font-size:85%;"><span style="font-family:georgia;"><br /><br /><br />My berbere mix included:<br /><br />3/4 TBS of cinnamon<br />1 TBS paprika<br />a few dashes of cayenne<br />1 heaping TBS of turmeric<br />3/4 TBS of curry (all I had left) </span></span><br /><span style="font-size:85%;"><span style="font-family:georgia;">several dashes of black pepper</span> <span style="font-family:georgia;">a few dashes of cumin<br /><br />I had planned to include rutabaga, but the <span style="font-weight: bold;">3 turnips</span> I chopped looked like enough. So, here's what I did (with ingredients in bold).<br /></span></span><br /><span style="font-size:85%;"><span style="font-family:georgia;">Sauteed<span style="font-weight: bold;"> 1/2 onion (diced) in peanut oil </span>(in a large pot)<br />Added the <span style="font-weight: bold;">berbere mix. </span>I added all of the berbere mix that I made and didn't think it was too much.<br />Added <span style="font-weight: bold;">3 chopped turnips and 2 diced carrots</span>.<br />Covered with <span style="font-weight: bold;">free range, organic chicken stock. </span>(Probably 4-5 cups)<br />Added <span style="font-weight: bold;">1 can of garbanzo beans (drained well).</span><br />Simmered for about 20 minutes.<br />Then I took about 1 1/2 cups of the soup out to puree in a blender (I added a little bit of chicken stock to what I was pureeing as the stock and boiled down a lot).<br />Poured the puree back in with the soup and added <span style="font-weight: bold;">1/3 cup plain yogurt</span> (I used a Greek yogurt. This was my soymilk substitute). (When grabbing the yogurt, I also saw some Trader Joe's Masala Simmeri</span></span><span style="font-size:85%;"><span style="font-family:georgia;">ng Sauce that had been hiding in the fridge, so I added 1 TBS of that just for kicks).<br /><br />Feel free to add a dollop of yogurt or sour cream on top just before you eat.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjQVPE2G1NAyT10ZinkEnNqFj7lCGkYui747x6cQRXt4ply4wTs16S7j9EPYuZY9e0SnAg9ysQFuXAqzGVYzs5ECMdTzwvmuD9bKrvegCGN7_XQvtGYRhSBIC1X8Zmf8965fle_4wLnA/s1600/12142011196.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 277px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjQVPE2G1NAyT10ZinkEnNqFj7lCGkYui747x6cQRXt4ply4wTs16S7j9EPYuZY9e0SnAg9ysQFuXAqzGVYzs5ECMdTzwvmuD9bKrvegCGN7_XQvtGYRhSBIC1X8Zmf8965fle_4wLnA/s200/12142011196.jpg" alt="" id="BLOGGER_PHOTO_ID_5686087964306294338" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:georgia;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Special note: DON'T BE A</span></span><span style="font-size:85%;"><span style="font-family:georgia;">FRAID OF TURNIPS!! I used to be, but got over it and now enjoy all the root vegetables that winter brings.<br /></span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-42649884140225703362011-12-13T16:28:00.001-08:002011-12-14T09:13:01.342-08:00What I'm Eating Now<span style="font-size:85%;"><span style="font-family:georgia;">Even if you aren't a member of a CSA, the meal plans and written or linked recipes that will be the focus of my reinvigorated blog can still be of interest because the vegetables referenced will be seasonal and should be readily available at good prices at most grocery stores (though seasonal fruits and veggies do vary in accordance with geography).</span><span style="font-family:georgia;"><br /><br />Key items in this week's box (for those of you that don't also receive a box from </span><a style="font-family: georgia;" href="http://www.abundantharvestorganics.com/">Abundant Harvest Organics</a><span style="font-family:georgia;">) are: broccoli, cauliflower, arugula, spinach, carrots, potatoes (Idaho and Sweet). There were other goodies, too, but I'm just listing the stars that I'm focusing on this week. </span><span style="font-family:georgia;"><br /><br />Here's a list of the recipes on the menu for the next week or so. Subsequent blogs will provide more details (and maybe even photos) of recipes, particularly those without links.</span><span style="font-weight: bold; font-family:georgia;" ><br /><br />Cauliflower & Sausage Casserole</span><span style="font-family:georgia;"> (a blog on Cauliflower is definitely coming soon. It's a great ingredient - and a wonderful carb substitute.)</span><br /><br /><a style="font-family: georgia;" href="http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/">Sweet Potato and Kale Pizza</a><span style="font-family:georgia;"> - the recipe references kale, but given our box I'm going to do some with arugula and some with Spinach. I'm also making mine mini pizzas, instead of a big pizza, because I have pita that needs to get used. </span><br /><br /><a style="font-family: georgia;" href="http://www.thekitchn.com/thekitchn/side-dish/recipe-potato-salad-with-yogurt-arugula-and-herbs-118127">Potato Salad with Arugula and Herbs</a><span style="font-family:georgia;"> - I always have plain yogurt on hand, so this recipe was naturally attractive. I'm not using dill, but might use mint or just not include an herb. Sandwiches have been a common lunch meal in our house, so this potato salad will be a perfect side dish.</span><br /><br /><a style="font-family: georgia;" href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-spinach-sauce-recipe/index.html">Penne with Spinach Sauce</a><span style="font-family:georgia;"> - I was going to try Jaime Oliver's Creamed Spinach recipe, but then realized I had absentmindedly boiled some penne. Oops. So, I'm going to do this pasta dish instead, adjusting the sauce a lot based on the ingredients I have on hand. </span> <span style="font-weight: bold; font-family:georgia;" ><br /><br />White Bean and Radicchio Gratin</span><span style="font-family:georgia;"> (I still have radicchio leftover from a previous box) - details coming soon.</span><br /><br /><a style="font-family: georgia;" href="http://blog.fatfreevegan.com/2007/02/chickpea-and-turnip-stew-with-ethiopian.html">Ethiopian Stew</a><span style="font-family:georgia;"> - I still have turnips from a previous box and plan on adding my rutabaga in with this. I'll be making major spice adjustments to fit what I have on hand and won't be including the leeks, so I'll let you know how it turns out. </span> <span style="font-family:georgia;"> </span><span style="font-family:georgia;"><br /><br />I hope these recipes are helpful. I'm sure I'll also make stir fry one night as it is one my favorite ways to use broccoli. I'll also report back on which items the 2 year-old will actually eat. I know his favorite items from the box will be the pears and oranges. He LOVES fruit. I'll take it! </span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-70699738003363201202011-12-13T16:10:00.000-08:002011-12-13T16:27:14.035-08:00I'm in Heaven!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9lNM-03qbJFTOTkTt5IiIaISiBfSvWbbm7TCrmfe7sWMm13Ob6AbgkWyMTojD66A1h4UuBe_-UGW0kpb5dy_7QFmdev1SPUsMxkoC24HMr0-puCvoYhPvULdPRzal0DfSPnM-NA1Glc/s1600/DSCN0383.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9lNM-03qbJFTOTkTt5IiIaISiBfSvWbbm7TCrmfe7sWMm13Ob6AbgkWyMTojD66A1h4UuBe_-UGW0kpb5dy_7QFmdev1SPUsMxkoC24HMr0-puCvoYhPvULdPRzal0DfSPnM-NA1Glc/s200/DSCN0383.JPG" alt="" id="BLOGGER_PHOTO_ID_5685771609402210338" border="0" /></a>The main reason I can't ever seem to keep my blogs up as much as I would like these days is that I am a proud mother of two little, little boys!!<br /><br />I have a 2 year-old and a 4 month-old.<br /><br />And, since my husband and I run our own business, though I am technically at home with the little ones, there is still quite a bit to be done by me for work. Yet, I wouldn't have it any other way. I love that I get to spend so much time with them, and I LOVE not having to commute -- I live in Greater LA and used to commute - yuck!!<br /><br />For the New Year, I'm hoping to blog more frequently. I love cooking and am committed to not doing take out and frozen dinners regularly, despite the hectic life we live. I am also committed, despite a tight budget, to being a part of the local food movement, so I'm part of a CSA, <a href="http://www.abundantharvestorganics.com/">Abundant Harvest Organics.</a> I love it and would recommend it to anyone who lives within their service area in Central and Southern Cali - or see if there is a CSA near you!<br /><br />So, my plan for the New Year is to post meal plans, recipe links and actual recipes (and maybe even some photos) about this cooking journey.<br /><br />Today's post is called I'm in Heaven because, for a very brief moment, both boys were sleeping (I hear the baby waking right now) and I had prepped a simple and amazing salad and was indulging in quiet, deliciousness.<br /><br />It was a tomato cucumber salad with avocad0 (and the avocado was the most perfect and buttery avocado). It was so simple, but so magical. (Single serving size described below)<br /><br />1/2 cucumber - chopped<br />less than 1/4 of a red onion - diced<br />a handful cherry tomatoes - halved or quartered<br />1 avocado - diced<br /><br />I layered it in a bowl and drizzled with a little balsamic and olive oil and sprinkled some black pepper on.<br /><br />Heaven!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIAsTUxeOF6xzGSp0RiMg7-ddin4Y1ot-_pkhcqarIcrVkv2LKdxBwvgzvOl9hldzPcvRjnCKCIYt4-0S6kNfjr6hSsFoW2xgI6wFrsZVuhEwmfIMTMXLZ0l8qXQEW8zRqYJoK8vLZaE/s1600/Photo+103.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 244px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIAsTUxeOF6xzGSp0RiMg7-ddin4Y1ot-_pkhcqarIcrVkv2LKdxBwvgzvOl9hldzPcvRjnCKCIYt4-0S6kNfjr6hSsFoW2xgI6wFrsZVuhEwmfIMTMXLZ0l8qXQEW8zRqYJoK8vLZaE/s200/Photo+103.jpg" alt="" id="BLOGGER_PHOTO_ID_5685772832974422178" border="0" /></a><br /><br /><br /><br />(The photo was taken with my photobooth on my computer, so it doesn't do the salad justice).<br /><br /><br /><br /><br /><br />Here's to hoping the baby puts himself back to sleep. It's sounding as if he might. If so, the question becomes: to cook or nap!!jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-62435405743480205202011-11-15T21:12:00.001-08:002011-11-17T10:05:38.928-08:00A Better (Healthier) BurgerI love burgers -- in fact burgers were the thing I missed the most when I was a vegetarian for 10 years. However, as I try to get back in shape after the 2nd baby (with little time to exercise because of the 1st and 2nd baby), burgers are not a great menu item. So, I've been making some healthy alternatives and last night's mushroom swiss turkey burgers were a great alternate.<br /><br />This is the recipe I found online -<br />http://gastronomist.wordpress.com/2011/02/20/the-430-calorie-burger/<br /><br />I used our George Foreman grill to make the burgers, which is great for having the turkey burgers be as lean as possible, but the mushrooms are the key. The mushrooms add back in some moisture that the burger lacked. When you put the swiss on top of the warm burger and then pile the hot mushrooms on top of that, the cheese melts perfectly.<br /><br />I put mine on a whole grain roll with spicy mustard, red leaf lettuce, red onion and tomatoes. My husband prefers his no bun (so even less calories), so he ate just the patty topped with the swiss and the mushrooms. As for my toddler - he took a piece, licked it and gave it back (I did not eat it), so if you really wanted to cut calories and time, you could eat what he had for dinner: orange slices, raisins and whole grain goldfish.<br /><br />I really recommend making some mushroom swiss turkey burgers. It was so popular at our house, that my husband wants them again tonight.<br /><br />And while I'm on a mushroom kick, here's a preview of the recipe I'm going to try out tomorrow or Saturday. It was inspired by the sage that came in my farm share produce box and my love of mushrooms.<br /><br />http://simplyrecipes.com/recipes/chicken_breasts_with_mushroom_sage_sauce/ - or Friday night's dinner.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-71143494060423424942011-11-14T19:25:00.000-08:002011-11-16T10:13:26.439-08:00Healthy Cooking - Mac N'Cheese<span style="font-family:courier new;"><span style="font-family:georgia;"><span style="font-size:85%;">Here's a healthier and lighter take on homemade mac n'cheese (and much better than boxed mac n'cheese that is so processed). It was inspired by a recipe in Jamie Oliver's <span style="font-style: italic;">Meals in Minutes</span>. I also like this recipe because it is much easier than traditional homemade mac n'cheese, which I always find so labor intensive. Easier and healthier. Win. Win.<br /><br />A testament to how good this healthy mac n'cheese is that my husband even ate it (and had more than one serving, which means he liked it and wasn't just being polite). This is a big deal because he doesn't really like pasta and he never eats vegetables. With this, he ate both (and happily)!<br /><br />I used tri-colored rotini pasta, which is one of my favorite types of pasta. I usually make pasta salad with it, but it worked very nicely for this recipe.<br /><br />Ingredients:<br /><br />1 box (12 oz-16 oz) of pasta (rotinia, penne, elbow macaroni or something similar would work best)<br />1 head of cauliflower (cauliflower has been really cheap lately, so I'm using it a lot and love it!!)<br />1 bag (9 oz) of shredded cheese (I used sharp)<br />1/2 cup (about) of sour cream, cream fraiche or plain yogurt (I used sour cream because that's what I already had on hand)<br />4 slices of whole wheat italian bread (day old is fine)<br /><br /><br />Here's what you do:<br /><br />1. Quarter the cauliflower and put it in a large pot with your pasta<br />2. Cover with water and boil (for about 8 minutes - until pasta is cooked) - add some salt and olive oil to the water<br />3. Put the sliced bread (torn into pieces) in the food processor with the shredded cheese and some olive oil and pulse until you get a good breadcrumb consistency (you could also add herbs into the food process. Jaime recommends Rosemary, but I didn't have any fresh herbs, so I just made it without).<br />4. Drain the pasta and cauliflower with a bowl underneath your colander so that you can catch some of the pasta water.<br />5. In your roasting pan (mine was 9 x 9 because we have a small oven), put the pasta and cauliflower, mashing the soft cauliflower up a bit. Add about 1-1 1/2 cups of the pasta water and your sour cream/cream fraiche or yogurt. Taste and correct seasoning (you could add shredded cheese into this mixture as well if you want, but to keep it lighter, I didn't). You don't want it to be soupy, so keep that in mind when judging how much pasta water to add.<br />6. Top with breadcrumb/cheese mixture and cook at 425 degrees for about 8 minutes (until golden and bubbly).<br /><br />Some tips - if you have a tea kettle, put the kettle on while you're prepping your cauliflower (quartering and talking the stalks and tough base off) and then pour the boiled/hot tea kettle water over your cauliflower/pasta. This way your boil time is shorter. I use this Jaime tip when making potatoes as well (or anything that calls for bringing water to a boil). It's easy and speeds things up a bit, which is nice when you are trying to cook quickly because you have a baby and a 2 year-old vying for your attention.<br /><br />Also, I had a little bit of pancetta that needed to be used, so I put it in my 9X9 and threw it in the oven (top shelf) to cook up and then added it in the food processor with the bread and cheese, so you could add pancetta or bacon if you want (though, then it is less healthy). I only had one slice, so it didn't really add much bad. (Jaime recommends 8 slices of pancetta).<br /><br />You could also just use pre-made breadcrumbs if you don't have a food processor and don't want to hassle, but it definitely tastes better when you make them yourself.<br /></span></span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-84556406443689547872011-11-01T18:51:00.001-07:002011-11-02T07:50:08.054-07:00Learning to Cook Chicken<span style="font-size:85%;"><span style="font-family:courier new;"><span style="font-family:arial;">I never really was into chicken - eating it and certainly not cooking it. I was a vegetarian for ten years, from age 12 to 22, so when I really started cooking myself, I wasn't cooking meat. Even after I started eating meat , I still didn't cook it very often, and I almost never cooked chicken.<br /><br />However, I've been on a major cooking kick lately and have been cooking more and more for my family. My husband LOVES chicken. He eats it almost nightly, so I've been learning to cook chicken and have been glad to be able to feed us free range, organic chicken, rather than having him pick up take out chicken for himself on a nightly basis.<br /><br />So, I'm going to dedicate a few posts to chicken - the meat I used to fear (and not like very much) that I have discovered I do like - when I cook it.<br /><br />To start, I'm going to share an easy, oven-based chicken preparation inspired by the preparation used in <a href="http://www.foodnetwork.com/recipes/jamie-oliver/proper-chicken-caesar-salad-recipe/index.html">Jamie Oliver's Proper Chicken Caesar Salad</a>. This chicken is very good (and very easy) and there are basically just four ingredients. Instead of an ingredient list, I'm just going to put ingredients in all caps.<br /><br />1. Take 4-6 CHICKEN THIGHS (I used boneless, skinless thighs) and season, lightly, with sea salt and black pepper.<br /><br />2. Take SOURDOUGH, FRENCH BREAD OR CIABATTA (day old or fresh works fine) and tear into bite-sized pieces (enough to line your baking pan).<br /><br />3. Line a baking pan (that has been sprayed with cooking spray) with the torn bread and lay chicken thighs on top of the bread.<br /><br />4. Drizzle with OLIVE OIL and mix the olive oil around (so that it gets on the thighs and bread). After mixing the olive oil, make sure the thighs are resting back on top of the bread.<br /><br />5. Cook chicken (and bread underneath) at 400 degrees for 45 minutes.<br /><br />6. Top chicken with PANCETTA and cook for an additional 15-20 minutes.<br /><br />The result is delicious chicken. The bread is perfect as croutons tossed in a salad and the pancetta is great tossed in your salad as well (tear the pancetta into smaller pieces).<br /><br />I used this chicken in a Caesar salad (that I also put the bread/croutons and pancetta in).<br /><br />On another night, I prepared chicken the same way, but this time used chicken breast tenders and ended up cutting up the chicken and using it as a pizza topping (for delicious chicken pesto pizza) and I put the pancetta and croutons into a side garden salad to go with the pizza.<br /><br />Yum. Yum. Yum. Easy. Easy. Easy.<br /><br />I'm starting to think I don't have to hate chicken -- eating it or cooking it and love having control over the type of chicken our family eats.<br /><br /><br /></span></span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-37435974034191346052011-10-18T10:47:00.001-07:002011-10-18T21:43:05.476-07:00Soup Week - Soup #3 - TPP Soup (Turnips, Potatoes and Pears)<span style="font-family: arial;font-size:85%;" >I'm a few days past the official "week" of soup week, but I had to share today's soup inspiration. TPP soup may sound a bit odd to some, and I was a little worried about trying to make a soup with these key ingredients, but I also thought it just might work -- and it did. This soup is smooth and tasty. It is definitely one of my most creative and unusual recipes/soups, but was inspired by the items in my Farmshare box. I had lots of pears and some turnips, so I decided to try it all together in a soup.<br /><br />Ingredients:<br /><br />1 white onion (diced)<br />2 russet potatoes (diced, I didn't peel them, but you could)<br />3 pears (diced and peeled-make sure pears are ripe and soft)<br />4 turnips (diced, I didn't peel them, but you could)<br />1-2 pats of butter (or so)<br />About 4 cups of chicken stock (I used homemade, but you could use store bought or use vegetable stock to make it vegetarian).<br />1 tsp cinnamon<br />2-3 tsp thyme<br />2 tsp curry powder<br />Salt and pepper to taste<br /><br /></span><span style="font-size:85%;"><span style="font-family: arial;">1. In a large, heavy, thick-bottomed pot, melt the butter. then add the onions and cook until translucent about 5 minutes. Next, add the diced turnips and potatoes and stir to coat with the butter (add more butter, if necessary. I did).</span><span style="font-family: arial;"><br /><br />2. Pour in enough chicken stock to just cover potatoes, turnips and onions. Bring to a simmer, then reduce the heat to low - adding salt and pepper. Cook, stirring occasionally, until the turnips and potatoes are tender, about 15-20 minutes.</span><span style="font-family: arial;"><br /><br />3. Add pears and the rest of chicken stock and spices and stir. Bring to boil. Reduce heat, cover and simmer for 10-15 more minutes, until all vegetables are tender. (This is the part where the soup starts to smell amazing because of the spices).</span><span style="font-family: arial;"><br /><br />4. Puree in food processor or blender.</span><span style="font-family: arial;"><br /><br />5. Enjoy!!</span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-74271808726403944452011-10-13T08:56:00.001-07:002011-10-13T09:16:16.483-07:00Soup Week - Soup #2 - Taco Soup<span style="font-size:85%;"><span style="font-family: arial;">This Taco Soup is really,</span></span><span style="font-size:85%;"><span style="font-family: arial;"> really easy and really perfect for leftovers. It also takes very little dishes -- I make mine in my crockpo<span style="font-family: arial;">t. It can be made vegetarian or with meat. I'll give you the run down on what I dumped in my crockpot this time, and give examples for swap outs. It's great for a busy week because you can literally dump and turn the crockpot on and it will be done. Plus, the soup can be used as a great baked potato topper as well.<br /><br />So, my ingredients this time were:<br /><br />1 cup (about) of ground turkey (leftover from tacos a few nights before)<br />1 can of red beans<br />1/2 cup of black bean soup (or you could use 1 can of black beans)<br />1 cup or can of white beans (or whatever other bean you like - chili beans, garbanzo beans, etc. I had some white beans leftover from another recipe)<br />1-1 1/2 cups of corn (I used frozen corn that I had shaved off the cob when corn was in season and cheap. You could also use 1 can of corn, if you wanted).<br />1-2 cans of diced tomatoes (or fresh tomatoes, 1-2 cups, depending on how tomato-ey you want it).<br />1 packet of taco seasoning<br /><br />I just dump all of these items in the crockpot and a few hours later you really do have a great soup. Just add salt and pepper to taste.<br /><br />Garnishing with this soup is key - it's a great way to use up the crumbs at the bottom of a tortilla chip bag and anything you would top a taco with, is great on this soup, notably shredded cheese, avocado, sour cream, diced red onions, etc.<br /><br />I also topped a baked potato with the soup one night, which was also quite good.<br /><br />For swap outs, I recommend any ground beef you have or leftover fajita meat or even shredded chicken. It's also a great vegetarian soup in which I just up the amount of canned beans (usually putting two of kidney and two of black because those are my favorites. My mom usually adds frozen green beans as well.) You might also need to add more taco seasoning, if you make an extra full pot of it. <br /><br />Enjoy!!<br /></span></span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-91848774866860709962011-10-10T11:47:00.000-07:002011-10-11T09:41:49.290-07:00Soup Week - Soup #1 - Carrot Soup<span style="font-size:85%;"><span style="font-family: arial;">I've been making a lot of soups lately. It seems appropriate as it's finally starting to feel like Fall here in SoCal. What's interesting about soup is that I always used to think I didn't like soup, until I started making my own soups. I had really only eaten soup out of can, and that I don't like, but I love making my own soups (and eating them!).</span><span style="font-family: arial;"><br /><br />My latest new soup was created through a recipe blunder. My first attempt to make a carrot soup (motivated by a farmer selling me a bunch of carrots for basically $1) went awry, but my "fix" resulted in a soup that was rather delectable. I based my attempt on </span><a style="font-family: arial;" href="http://www.food52.com/recipes/9743_roasted_carrot_soup">this recipe</a><span style="font-family: arial;">. It was not the recipe's fault that my soup didn't turn out. The problem came when I decided to add my own choice of spices (mainly because I didn't have on hand the herbs/spices recommended in the recipe). I added cumin, curry powder, thyme and then put in some cayenne pepper (for a little kick, or so I thought). I wasn't really measuring any of these, but was just eyeballing.</span><span style="font-family: arial;"><br /><br />Apparently, I used too much cayenne because the soup was so spicy that it was not really edible. But, my "fix" led me to create a smooth carrot soup with a lot of depth of flavor and with protein. I added a white bean puree to it. So, here's how I did it. </span><span style="font-family: arial;"><br /><br />Ingredients:</span><br /><span style="font-family: arial;"><br />6 carrots (sliced)</span><span style="font-family: arial;"><br />Olive oil (or grapeseed or avocado oil), salt, black pepper</span><span style="font-family: arial;"><br />Vegetable Stock (probably 6-8 cups between the carrot and white bean puree - I always just eyeball my stock and don't measure)</span><span style="font-family: arial;"><br />1/2 white onion (diced)</span><span style="font-family: arial;"><br />6 garlic cloves (1/2 for carrot puree and 1/2 for white bean puree)</span><span style="font-family: arial;"><br />1 tsp each of cumin, curry powder, thyme</span><span style="font-family: arial;"><br />cayenne pepper to taste </span><span style="font-family: arial;"><br />1/2 cup dried white beans (or 1/2-1 can of white beans)</span><span style="font-family: arial;"><br /><br />1. If you don't use organic carrots, then I recommend peeling them. If you do use organic, then you don't really need to peel them. Slice them into rounds, then toss the carrots with olive oil, salt and black pepper and spread them out on a baking sheet. Add 2-4 cloves of garlic to roast with the carrots as well. Broil for about 15-20 minutes (I stirred them up and turned them about halfway through)</span><span style="font-family: arial;"><br /><br />2. Sautee onions in olive oil (I did this in my stock pot, so that I didn't dirty any extra dishes).</span><span style="font-family: arial;"><br /><br />3. Add stock (probably 3-6 cups, it will depend on your carrots - you want to make sure you have a nice ratio to puree it) to onions and bring to a boil. Add carrots and garlic from oven and simmer until carrots get soft. </span><span style="font-family: arial;"><br /><br />4. Put in food processor (or blender) and puree. Set aside and make white bean puree.</span><span style="font-family: arial;"><br /><br />Since I used dried beans, I'll include instructions here for using dried beans, but you can also use canned. (First, you need to soak the white beans in water overnight the night before. Then, I bring the beans to boil in vegetable stock and then simmer for a few hours until they are soft. It usually takes about 3-4 hours with the white beans. I do this in my cast iron dutch oven and think it works really well and that the beans taste much better than canned).</span><span style="font-family: arial;"><br /><br />5. Sautee garlic and add white beans with vegetable stock (make sure the white beans are covered with vegetable stock. You want to have enough stock to be able to puree them). Simmer for about 3-5 minutes. </span><span style="font-family: arial;"><br /><br />6. Puree white beans, streaming in olive oil as you do (to taste). </span><span style="font-family: arial;"><br /><br />7. Mix the two purees together. </span><span style="font-family: arial;"><br /><br />This soup really is delicious. I think it could be a good choice for Thanksgiving (you'd probably need to make more. This is really 4 servings, max). It's a nice soup that is not expensive at all to make, but is an enjoyable Fall-inspired dish. </span><span style="font-family: arial;"><br /><br />Wish I had pictures as it is a really pretty soup, but the friend I shared the soup with -- well, we enjoyed it so much that I forgot to take a picture.</span><span style="font-family: georgia;"><span style="font-family: arial;"><br /><br />Oh - I think it would be great to garnish it with diced avocado, caramelized onions or toasted almonds. </span><span style="font-family: arial;"><br /><br />Taco soup recipe coming soon!</span><br /></span><a style="font-family: georgia;" href="http://www.food52.com/recipes/9743_roasted_carrot_soup"><br /></a></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-43630013664796128112011-09-22T19:25:00.000-07:002011-09-22T19:35:30.854-07:00Cherry Tomato SalsaAt the end of summer (through September, if you live in California or some other parts of the country as well), cherry tomatoes are overflowing at farmer's markets and vegetable stands.<br /><br />At our Swapmeet this past Sunday, I got a huge bowlful for practically nothing (for $5 I got at least 2 pounds of grapes, 2 pounds of cherry tomatoes, 5 onions and probably 16 carrots) - what a deal.<br /><br />Of course, since I love tomatoes, I ate some of the cherry tomatoes by the handful, but I also made a sweet (and delicious) cherry tomato salsa.<br /><br />Ingredients:<br /><br />2 cups cherry tomatoes, sliced in half or quarters (depending on the size)<br />1/2 of a red onion (diced)<br />1/2 of a green bell pepper (diced)<br />1 small jalapeno pepper (diced)<br />black pepper and salt to taste<br /><br />I threw all of the ingredients in my food processor (a blender would work well) and that was that. I typically add cilantro to my salsa, but didn't have any. With a sweeter salsa, though, I found that I didn't miss the cilantro nor the fact that I used such a small jalapeno (it was super, duper tiny - wish I had a photo to prove it.)<br /><br />Simple, quick and delicious. The only negative to the salsa was that it caused me to eat way too many chips and that I devoured it before I got a good picture.<br /><br />Coming soon -- roasted carrot soup made with the abundance of carrots I got. I promise to take pictures, since I know that is one of the best parts of food blogs.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-80046124382923680942011-09-15T15:34:00.000-07:002011-09-15T16:30:23.531-07:00To Squash or Not To SquashThat is the question. It has been quite sometime since I've posted anything. Since my last post, over a year ago, I've gotten pregnant and had a second baby (my first son is almost two), and my husband and I spent last school year shooting and editing a documentary film (which we are still working on--watch a teaser at <a href="http://www.thinktenmediagroup.com/">www.thinktenmediagroup.com</a>). Plus, we shot a narrative feature film this past July, right before having our second baby in August.<br /><br />So, hopefully you will understand why I haven't been blogging or, frankly, cooking as much as I would have liked to. Now, even though I certainly have my hands full with productions, arts education (<a href="http://www.generationarts.org/">generationarts.org</a>) and the two little guys, I am able to primarily work from home and am making a commitment (a New Year's Resolution, if you will, just starting in September rather than January) to cook much, much more.<br /><br />My primary motivations: save money, be healthier, set a good example for my children. Hopefully, this commitment will find me sharing some good recipes and tips along the way.<br /><br />I've digressed. Back to the current question at hand - To Squash or Not To Squash. At the moment, I have some precious time where neither child has any immediate needs and my primary work objective for the day has already been completed. Plus, I already made a batch of homemade granola (adapted from this recipe: <a href="http://www.twopeasandtheirpod.com/maple-almond-granola-recipe/">http://www.twopeasandtheirpod.com/maple-almond-granola-recipe/</a> - I did not add any raisins, neither my husband or I like them, and used honey instead of agave nectar because we didn't have any agave nectar. I also, slightly, increased the amount of brown sugar and cinnamon to make it a tad sweeter, particularly since there was no dried fruit in the mix).<br /><br />Let me say, on the saving money tip, that making your own granola is definitely a great way to save money, especially if you can buy key ingredients (oats, nuts, dried fruit) at a grocery store with a bulk food section (for readers with a Sprouts nearby, all of their bulk stuff is 25% this week). Plus, you can make the granola the way you like it - adding or deleting ingredients as you like.<br /><br />With all of that said (since I digressed again), I am torn between two equally appealing options: write (well, I'm doing that right now), but I was thinking of doing some work-related writing for a new film project we're developing or get busy with some squash. In the summer and winter, my <span style="font-style: italic;">wonderful</span> produce box (http://<a href="http://www.abundantharvestorganics.com/">www.abundantharvestorganics.com/</a>) comes with lots of squash.<br /><br />Typically, I dice it and add it in when I make breakfast potatoes (which I believe I've posted a recipe for before) or throw squash in with a marinara sauce, since no one really notices. But, I've been researching some other recipes and am intrigued by Jamie Oliver squash ribbon salad, an herbed squash salad with a yogurt dressing or a vegetable dip that includes squash.<br /><br />The answer is To Squash and To Write, though I doubt my two little lovelies will grant me the opportunity to do both, but I am going to try going with the Herbed Squash Salad with Yogurt Dressing for two reasons: 1) it seems like the quickest choice and 2) I have plain yogurt that needs to be used.<br /><br />This is a key tip in the saving money category, simple, but often forgotten or overlooked: use what you got!! Don't run to the store to get some other ingredient. Adapt, adapt, adapt recipes and look at what you have and build meals/snacks around those ingredients. I really dove in and started doing this last month when I was housebound with the new baby and discovered that I could be way more creative in the kitchen than I thought and really did save money that month (plus, we ate a lot healthier).<br /><br /><span style="font-weight: bold;">So, here's the squash</span> (adapted from a Martha Stewart recipe in Everyday Food).<br /><br /><span style="font-weight: bold;">2 yellow squash, cut into half-moons (my 2 squash were small, so I adjusted the rest accordingly)</span><br /><span style="font-weight: bold;">1/4 red onion, slivered</span><br /><br /><span style="font-weight: bold;">Toss in a bowl with a squeeze of lemon juice, a drizzle of olive oil and a heaping tablespoon or two of plain yogurt. Add salt and pepper to taste and any fresh herbs you have on hand. Martha suggests parsley and mint</span>.<br /><br />This was my first experience with non-cooked squash and I enjoyed it. Simple and fresh -- a perfect, quick and healthy snack to hold me until dinner. Now, let's see if I can squeeze in some writing.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-60477890913341088892010-06-05T11:11:00.000-07:002010-06-05T12:16:17.758-07:00Breakfast - Entry #2 - Cinnamon Raisin French ToastYummy!!<br /><br />Cinnamon Raisin French Toast -- really good and can actually be not awful in terms of calories.<br /><br />Ingredients:<br /><ul><li>2 eggs - beaten</li><li>1/4 cup milk</li><li>Splash of vanilla extract</li><li>Dash (or two) of cinnamon<br /></li><li>Orange Zest (if you want)</li><li>Cinnamon Raisin Bread (I use the Sunmaid brand. It is very moist, which is key.)</li><li>2-3 pats of butter (for the pan)</li></ul>It's pretty simple and pretty delicious.<br /><br />1. Beat eggs in a pie dish (or something similar)<br />2. Add milk, vanilla, cinnamon and orange zest<br />3. Whisk/Beat until all ingredients are mixed in well together<br />4. Heat griddle pan over medium-high heat and melt better<br />5. Dip bread in batter, coat thoroughly on both sides<br />6. Cook bread on griddle pan/skillet (should only take 1-2 minutes on each side for batter to cook up)<br />7. Serve and eat -- delicious. (Add syrup, if you want)<br /><br />Bonus tip to keep yummy, but keep calories down -- I added a low sugar, all-fruit apricot spread to my batter (about 2 teaspoons) and mixed it in well. With the bread being so moist and sweet and this added touch on the batter, I didn't add in syrup, which is loaded with sugar and calories. (The bread I use is only 100 cals per slice.)<br /><br /><div style="text-align: center;"><br /></div>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-80683423050469003712010-05-09T10:39:00.000-07:002010-06-04T15:09:58.322-07:00Breakfast - Entry #1<span style="font-size:85%;"><span style="font-family: times new roman;">Thank goodness I don't eat the way I blog -- in binges!! Yikes. Finally, an update to my blog and this one is dedicated to an often overlooked, but highly enjoyed meal: breakfast.</span><br /><br /><span style="font-family: times new roman;">I used to not do breakfast on a regular basis, but having a baby has changed all of that. I love breakfast food (doesn't everyone?), but reserved breakfast for a weekend outing. Now, though, I must have breakfast and find that it has become one of my favorite parts of my morning. There's my quick fix breakfast, which is the most popular since I do have a baby. The quick fix is waffles from the freezer to the toaster and two Morningstar veggie sausages with my coffee and soymilk. Usually, instead of syrup, I have fruit on my waffles (berries or bananas). The bananas work great because I can slice up half of the banana for my waffles and mash the other half up for Sky.</span><br /><br /><span style="font-family: times new roman;">I have also become quite skilled at making omelets, so I'm sharing today the technique I use for beautiful omelets and my favorite, healthy goodies to go in the omelets.</span><br /><br /><span style="font-family: times new roman;">My omelet is a two egg omelet. I use butter (just a pat) and peanut oil (just a drizzle) to set the stage for the omelet. This prevents sticking and creates the perfect cooking set up for the omelet. Also, I use a smaller pan, since I only use 2 eggs in my omelet. If the oil/butter combo (after the butter has melted) is not just coating the pan, I drain off the excess.</span><br /><br /><span style="font-family: times new roman;">I whisk the eggs. I don't add salt, pepper, cheese, milk or anything at this stage. Then pour them into the pan (over medium-high heat). Once the omelet begins to set, lift the edge with a wooden spatula (or whatever spatula you prefer) and let the wet portion run under. Once the omelet seems pretty well cooked (to your liking), simply fold it over.</span><br /><br /><span style="font-family: times new roman;">If you want to add goodies, which I highly recommended, I add them when it seems that the egg is about to set -- still a bit wet (and always after I've done the lift up edge trick). My favorite additions are spinach and mushrooms (typically sauteed ahead of time with some garlic) with some good parmesan tossed in. Sometimes I just toss in the parm if I don't really have any great veggies on hand.</span><br /><br /><span style="font-family: times new roman;">As for salt and pepper, I think it is best to add after the egg is cooked -- along with, if you like, parsley or chives sprinkled on top.</span><br /><br /><span style="font-family: times new roman;">Check back tomorrow (and it will be tomorrow!!) for my follow up breakfast blog featuring a delicious Cinnamon-Raisin French Toast I made for myself for Mother's Day.</span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-65097385318129412282010-04-18T16:40:00.001-07:002010-04-18T16:40:56.158-07:00Lunch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OfXUTa8lkMU1dH9H67AHtE7P3np_5sis3Mqv-ojUtLrgzizJBaEcEXUPBpWLD75p0zlF9nT8jgM3kgvBovTesevoP-Wg7sXblgihu74zjB3McnShbsqpEc78D3RvHCqblf6JfjjzetY/s1600/Photo+336.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OfXUTa8lkMU1dH9H67AHtE7P3np_5sis3Mqv-ojUtLrgzizJBaEcEXUPBpWLD75p0zlF9nT8jgM3kgvBovTesevoP-Wg7sXblgihu74zjB3McnShbsqpEc78D3RvHCqblf6JfjjzetY/s400/Photo+336.jpg" alt="" id="BLOGGER_PHOTO_ID_5461626640695581538" border="0" /></a>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-26914089268368750652010-04-14T13:12:00.000-07:002010-04-14T13:35:44.509-07:00Avoiding Food Waste and Making Soup<span style="font-size:85%;"><span style="font-family: georgia;">According to some studies, on average, homes generate 474 pounds of food waste each year in America. That's a lot when people are starving here in America and in other countries. </span><br /><br /><span style="font-family: georgia;">I find that taking stock of the fridge, not going crazy at the grocery store, and cooking with what you have </span></span><span style="font-size:85%;"><span style="font-family: georgia;">make a big difference. </span></span><span style="font-size:85%;"><span style="font-family: georgia;">(My blog recipes are definitely based on what I have and I will make the same dish in different varieties based on what I need to use up). Sharing is also a great idea. I used to have a huge problem with produce going bad, but now I just share my produce if I think I won't be able to use it up. I've also discovered that when it comes to using up ingredients - soups are your best friend.</span><br /><br /><span style="font-family: georgia;">Here's my latest two soups both inspired by the contents of my fridge. Also, you don't have to eat all of the soup once you make it. You can freeze some for later, which I often do.</span><br /><br /><span style="font-family: georgia;">Soup #1 - Taco Soup</span><br /><br /><span style="font-family: georgia;">I had lots of leftovers from a taco bar we did at work, and I was leaving town and couldn't eat another taco, so I made taco soup using:</span><br /></span><ul style="font-family: georgia;"><li><span style="font-size:85%;">Ground Turkey (seasoned with taco seasoning) - probably had 1/2 a package of cooked ground turkey left</span></li><li><span style="font-size:85%;">Black beans (seasoned with taco seasoning) - probably had 1/2 a can left</span></li><li><span style="font-size:85%;">Diced tomatoes (probably 1/2 cup)</span></li><li><span style="font-size:85%;">Frozen corn (between 1/2 and 1 full cup)<br /></span></li><li><span style="font-size:85%;">Frozen tri-colored bell peppers (probably 1/2 cup)</span></li><li><span style="font-size:85%;">Canned tomatoes (with sauce) -- I diced them myself (I had used half of one large can of tomatoes in a soup the week before and the other half was in the fridge)</span></li><li><span style="font-size:85%;">1/4 of a jar of salsa</span></li><li><span style="font-size:85%;">Vegetable stock (as needed to get the soup consistency that you want) - you could use water, if you don't have vegetable stock (if you use water, you may want to add more seasoning, though mine was seasoned perfectly with the taco seasoning that was on the beans and meat and the salsa)</span></li></ul><span style="font-size:85%;"><span style="font-family: georgia;">Note: Of course you can omit meat and add more beans for a vegetarian version</span><br /><br /><span style="font-family: georgia;">The preparation was very simple -- aside from chopping the tomatoes, all I did was dump all of the leftovers into the crock pot along with the frozen items and turn the crock pot to high, stirring upon occasion. Perfect cooking style for someone with a 5 month old. </span><br /><br /><span style="font-family: georgia;">When you serve it, you can add shredded cheese, crushed chips, sour cream or avocado/guac if you have any left from your Mexican/Taco Fiesta.</span><br /><br /><span style="font-family: georgia;">This soup kicked ass! It was definitely one of my favorites. I didn't end up freezing any because I liked it so much that I ate it all before I left town. Thus, I avoided food waste and saved my self some money. Win. Win.</span><br /><br /><span style="font-family: georgia;">Soup #2 - "Miso" (sort of)</span><br /><br /><span style="font-family: georgia;">I made this soup this morning. I have a great miso paste that a friend gave me and I had some vegetable stock (that I had previously made) in the fridge, as well as some other veggies that were just taking up too much space, so I consolidated and my miso had:</span><br /></span><ul style="font-family: georgia;"><li><span style="font-size:85%;">Tofu (about 1/4 of a package browned in a pan with peanut oil and soy sauce)</span></li><li><span style="font-size:85%;">Edamame (1/4 cup)<br /></span></li><li><span style="font-size:85%;">Mushrooms (1/4 cup previously cooked with olive oil and garlic)</span></li><li><span style="font-size:85%;">Broccoli (I only had about 6 pieces of broccoli left and it was raw)</span></li></ul><span style="font-size:85%;"><span style="font-family: georgia;">That's it. If I had green onion, I definitely would have added it. The mistake was adding the edamame -- it didn't really work out so well. The mushrooms were great, though. </span><br /><br /><span style="font-family: georgia;">Preparation -- again, simple. I put the veg stock in a pot and dumped in all of the vegetables and add in two solid tablespoons of miso paste. While I was bringing that up to a boil, I browned the tofu, dumped it in and let everything simmer. Then, I enjoyed the soup for lunch.</span><br /><br /><span style="font-family: georgia;">With both soups, these are suggestions -- see what you need to use up and create your own soup. Let me know how it goes!</span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-26241299240044503792010-03-30T08:14:00.000-07:002010-03-30T11:21:45.268-07:00Butternut Squash Chili - Try It!!Chili - Yes, butternut squash "chili." This is a recipe that I love that I got from a friend, Laura. What I don't love is peeling and cutting the squash into small cubes. But, I suppose the chopping burns calories and makes me appreciate the meal even more.<br /><br />Ingredients<br /><ul><li>1 onion, chopped</li><li>2-4 cloves of garlic, chopped</li><li>1 butternut squash, peeled and cubed into bite-sized pieces</li><li>1 can of diced tomatoes</li><li>Vegetable broth or stock</li><li>1 can of black beans</li><li>chili, red pepper flakes, cayenne, cumin (to taste)</li><li>shredded cheese, sour cream, cilanto and/or avocado (for garnish/topping)<br /></li></ul><br /><div id="text_expose_id_4b7ac43d8a0a5508234ff" class="comment_actual_text text_exposed">1. Saute onion and garlic in olive oil for a few minutes<br />2. Add squash (peeled and cut into bites) and canned diced tomatoes with juice (I've used the Ro-Tel with diced chilis before. This latest time, I used Trader Joe's canned tomatoes that weren't diced, that's what I had, and just diced them myself. I've also made it without the tomatoes, which I also like)<br />3. Add water and veggie broth, as needed, to cover the squash with liquid.<br />4. Cook it until the squash is soft.<br />5. Add 1 can of black beans (no juice) and chili powder, red pepper<span class="text_exposed_hide"><span class="text_exposed_link"><a onclick="'CSS.addClass($("></a></span></span><span class="text_exposed_show">, cumin, and whatever you like to make it taste more like chili.<br />6. Enjoy! You can eat it with rice or top with cheddar, sour cream, cilantro, avocado.</span></div><br />You can also do this in a crockpot, which is what I typically do.<br /><br />It freezes well, in case you make a big pot and want to save some for later.jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com2tag:blogger.com,1999:blog-8929784239579883279.post-82647946017969766622010-03-12T09:21:00.000-08:002010-03-12T09:36:38.756-08:00Roasted Carrot Soup<span style="font-size:85%;"><span style="font-family: georgia;">Another vegetarian gem -- and this one I created purely on my own, no other recipes consulted or adjusted or used as inspiration. Instead, the inspiration was the veggies! </span><br /><br /><span style="font-family: georgia;">Ingredients</span><br /></span><ul style="font-family: georgia;"><li><span style="font-size:85%;">Carrots, three sliced for roasting</span></li><li><span style="font-size:85%;">1 Potato, cubed</span></li><li><span style="font-size:85%;">2 small turnips, cubed (if you don't have turnips or don't want to use them, you could probably add another potato and an additional carrot or two)</span></li><li><span style="font-size:85%;">2 shallots, diced<br /></span></li><li><span style="font-size:85%;">Vegetable stock or broth (1/2-1 quart, depending on how thick you want it)</span></li><li><span style="font-size:85%;">Cumin</span></li><li><span style="font-size:85%;">Olive Oil</span></li><li><span style="font-size:85%;">Curry powder</span></li><li><span style="font-size:85%;">Salt and pepper</span></li></ul><span style="font-size:85%;"><span style="font-family: georgia;">Preparation</span><br /></span><ol style="font-family: georgia;"><li><span style="font-size:85%;">Slice carrots for roasting - once sliced, place on a cookie sheet and drizzle with olive oil, then sprinkle salt, pepper and cumin (toss to coat evenly)</span></li><li><span style="font-size:85%;">Roast at 450 degrees for about 20 minutes (start checking it at 15)</span></li><li><span style="font-size:85%;">While the carrots are roasting, chop the other ingredients</span></li><li><span style="font-size:85%;">Sautee shallots in olive oil (for about 5 minutes)</span></li><li><span style="font-size:85%;">Add potatoes and turnips and cover with vegetable stock/broth - I only had 1/2 quart of stock, so it ended up being a thick puree, but I found I really liked it that way.</span></li><li><span style="font-size:85%;">Cook until tender (typically about 15)</span></li><li><span style="font-size:85%;">Combine ingredients in a food processor or blender (I use a blender, since I don't have a food processor) and puree. (You may need to stop and stir it around a bit to get everything to puree evenly). I recommend adding a bit more cumin as well as some curry powder during the puree process (I just add a little at a time and taste, instead of measuring).</span></li><li><span style="font-size:85%;">Enjoy!</span></li></ol><span style="font-size:85%;"><span style="font-family: georgia;">As you can see from my blog, I'm really getting into soups. They are easy and a great way to use a variety of vegetables (I had never used turnips before) and you can get several meals out of one batch or freeze some for later. This makes soups great for a new mom like me.</span><br /><br /><span style="font-family: georgia;">Coming soon -- my first attempt at making curry/Indian food and a blog about stock - making your own and store bought. </span></span>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0tag:blogger.com,1999:blog-8929784239579883279.post-17408253966621390992010-03-08T12:40:00.000-08:002010-03-08T19:50:31.836-08:00In This Week's Lunchbox: Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsn9-Uolc6YYieE1QDd8KJKb5unMJkK1_lRtfFl-bf2uIv1rjpbTTVFqf5wslaK2opZW3E4-PIeQs47-xFqMgZ8YFFl0cEbemIhHK0dQirb6X59Bit35NbNEBOfpePAK-eY9opJWwWlk/s1600-h/Photo+285.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsn9-Uolc6YYieE1QDd8KJKb5unMJkK1_lRtfFl-bf2uIv1rjpbTTVFqf5wslaK2opZW3E4-PIeQs47-xFqMgZ8YFFl0cEbemIhHK0dQirb6X59Bit35NbNEBOfpePAK-eY9opJWwWlk/s320/Photo+285.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5446476213925782066" /></a><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Coming soon - Roasted Carrot Soup (it's delicious. I made it this morning for tonight) and maybe another cookie recipe.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Those of you who follow or check in on this new blog frequently will notice that there was no lunchbox posting last week. That's because I didn't get around to making anything, but had a pre-made herb salad mix (with goat cheese, plum tomatoes and slices of salami added in), tuna (just straight out of the pouch with nothing added -- that was a busy day), and a subway veggie sub. </span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">This week, I'm back on track with one of my favorite pasta salads (of course one that doesn't use mayo -- I despise mayo). It may not be that pretty, but it is simple and good.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 box/package tri-colored rotini pasta</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Carrots, Broccoli and Cauliflower - I used one of those pre-made bags as there was an organic bag of these 3 veggies already chopped and packaged together on sale for $1.50 at my grocery store. (Of course you can always buy them separately and then chop -- if you do so, you need about 1/2 head of broccoli and 1/4 head of cauliflower plus some baby carrots, maybe 1/4 of a small bag or even a bit less)</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Parsley, chopped of course (just enough to add some flavor, but not overpower)</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Olive Oil</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ranch Dressing Dip Mix (just the mix or Italian Dressing Mix or put together your own Italian Spices/Seasonings together for it)</span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Preparation:</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1. Cook the pasta and immediately after run under cool water</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2. Chop vegetables (if needed)</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3. Mix together the pasta and vegetables</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4. Drizzle with olive oil, parsley and dressing mix of choice -- add the dressing mix in little by little and taste so that it doesn't overpower everything else. Toss together and enjoy. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Yep - it's that simple, but once the pasta salad chills, I always find it to be quite good. Some additions that I suggest from past experience include: tomatoes and mozzarella or parmesan cheese. You could also add basil instead of parsley.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">One another note -- the winter vegetable "chorizo" soup I made last week got more and more delicious and I think I ended up having it for dinner 3-4 nights and it was wonderful each time</span></span>. </div></div><div><br /></div><div><br /></div>jfischerhttp://www.blogger.com/profile/16823626198850821180noreply@blogger.com0