tag:blogger.com,1999:blog-336729522024-03-13T03:26:41.459-05:00eat'n veg'n vegan food and recipesThe Food Adventures of a Gluten Free VeganaTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.comBlogger371125tag:blogger.com,1999:blog-33672952.post-5432433935792192012010-05-14T18:07:00.009-05:002010-05-14T18:26:10.037-05:00Daring Cooks Challenge – Stacked Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vEWRyiZFY_IYd-OZgu6Swqq9EM2JSzZgUOAEceN9gZ1svLYzrp4nBMeCOhKwB625z4CVVfXkAQZROWhwSpzG1YilJ8OjDHT3WENMnt4JUxAx9LO0oZQR_pThdClBNopU3fIFWQ/s1600/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5471267323799468050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vEWRyiZFY_IYd-OZgu6Swqq9EM2JSzZgUOAEceN9gZ1svLYzrp4nBMeCOhKwB625z4CVVfXkAQZROWhwSpzG1YilJ8OjDHT3WENMnt4JUxAx9LO0oZQR_pThdClBNopU3fIFWQ/s400/dbkitchen_w180x150.jpg" border="0" /></a><strong><em>Our hosts this month, Barbara of </em></strong><a href="http://www.barbarabakes.com/"><strong><em>Barbara Bakes</em></strong></a><strong><em> and Bunnee of </em></strong><a href="http://annafood.blogspot.com/"><strong><em>Anna+Food</em></strong></a><strong><em> have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on </em></strong><a href="http://www.finecooking.com/"><strong><em>www.finecooking.com</em></strong></a><strong><em> and written by Robb Walsh.<br /></em></strong><br />The required part of this challenge was to make a green sauce for enchiladas using tomatillos and roasted chiles. Fortunately for me, I had some Hatch chiles I had roasted, chopped, and frozen last summer.<br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKOnWRupOv6w1asF2g2kHodjlCjnRjRBR77gHe83uXMszomXRudX5NnC6ce_S6F9JPbIZOgLUTvo60p7PHIM5NzyeeqHL7Fo_1lDrJ2DGABzAfuDDV-dlh8WgSPmBc11j_AhWgw/s1600/DC+Ench+roasted+peppers.JPG"><img id="BLOGGER_PHOTO_ID_5471267263392703794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKOnWRupOv6w1asF2g2kHodjlCjnRjRBR77gHe83uXMszomXRudX5NnC6ce_S6F9JPbIZOgLUTvo60p7PHIM5NzyeeqHL7Fo_1lDrJ2DGABzAfuDDV-dlh8WgSPmBc11j_AhWgw/s400/DC+Ench+roasted+peppers.JPG" border="0" /></a> </div><br /><div>AND I have tomatillos year round at my neighborhood market. Some cooks were stumped by tomatillos, so if you are not familiar, tomatillos look like green tomatoes with a sticky paper over the skin. It’s hard to describe their flavor, but they taste rather green and definitely enhance Mexican style dishes.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmckGTzo_-Do74yx-jkY6lnSFhmDW6himpzP6chEUCsRxvMPmQ_fifKPoEgplhnUUw5ujdZ1_G5FOfG5L2cZ5ZPbwy-0Gmf0mJnjznPa8gWCtDIfAzEIEWsbwpcvcxq3LHMjIe6Q/s1600/DC+Ench+tomatillos.JPG"><img id="BLOGGER_PHOTO_ID_5471267170400916130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmckGTzo_-Do74yx-jkY6lnSFhmDW6himpzP6chEUCsRxvMPmQ_fifKPoEgplhnUUw5ujdZ1_G5FOfG5L2cZ5ZPbwy-0Gmf0mJnjznPa8gWCtDIfAzEIEWsbwpcvcxq3LHMjIe6Q/s400/DC+Ench+tomatillos.JPG" border="0" /></a><br />I just boiled my tomatillos to soften them, then pureed them in my food processor. The finished sauce was beautiful.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg5trMiYodVPGjBOy_XIX2yXwM22-J3M8p0s2cgcDoeU_Ri9Mr3vr4NZJ4WvjDv0J-Wyg4NDeJ6YHrHWCKsr9GJMzi0ZbAgqz1TgJ9WS2x4_ofzfTklIzTNfkQ_-RqiLQ9H0FAw/s1600/DC+Ench+green+sauce.JPG"><img id="BLOGGER_PHOTO_ID_5471267056029923938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg5trMiYodVPGjBOy_XIX2yXwM22-J3M8p0s2cgcDoeU_Ri9Mr3vr4NZJ4WvjDv0J-Wyg4NDeJ6YHrHWCKsr9GJMzi0ZbAgqz1TgJ9WS2x4_ofzfTklIzTNfkQ_-RqiLQ9H0FAw/s400/DC+Ench+green+sauce.JPG" border="0" /></a><br />These enchiladas were not served Cinco de Mayo, but were a gift to my mom on Mother’s Day; hence, the to-go container. This was also more of casserole than a stack. Here’s the first layer.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizB3iMfpDUDMRbqGW0vC3HsqrApH5FnndW6fu9wPl1taq3LnFU9j47vQ17UNIFZiC-6YMCno4HmKAUkwxI4daAmXTLUVNqg69Jbh4D9p5pIvi6Opy0fx1QLotofwDuvMXndG6hsw/s1600/DC+Ench+1st+layer.JPG"><img id="BLOGGER_PHOTO_ID_5471266876281459186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizB3iMfpDUDMRbqGW0vC3HsqrApH5FnndW6fu9wPl1taq3LnFU9j47vQ17UNIFZiC-6YMCno4HmKAUkwxI4daAmXTLUVNqg69Jbh4D9p5pIvi6Opy0fx1QLotofwDuvMXndG6hsw/s400/DC+Ench+1st+layer.JPG" border="0" /></a><br />Since this dish was for my mom, I used real chicken and real cheese. I bought prepared chicken breasts because I don’t remember how to cook chicken, which I shredded. (I would have used mushrooms if I had made a vegan version.) Here’s the completed casserole.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQnplnjYyEkmcpvTh3JYvZDzQRk0YdSU20HRcJOkQgjX2Qqt_U1A8iDIM4wz0T8LlsaEVgTzQFE-EJqrHiD-CtF_VOUW8-_Qc1zzIP33oTVSkqwecHj0Fv7YZRNOSQVKZ5p1v0w/s1600/DC+Ench+all+layered.JPG"><img id="BLOGGER_PHOTO_ID_5471266764458621938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 281px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQnplnjYyEkmcpvTh3JYvZDzQRk0YdSU20HRcJOkQgjX2Qqt_U1A8iDIM4wz0T8LlsaEVgTzQFE-EJqrHiD-CtF_VOUW8-_Qc1zzIP33oTVSkqwecHj0Fv7YZRNOSQVKZ5p1v0w/s400/DC+Ench+all+layered.JPG" border="0" /></a><br />I baked it for about 25 minutes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9iYrCAus5K-XrEJ8KfIC678FkD2yBwvany2HbOc2eh57JC7mVhwx7AwjduoC-79VA6HlQ_7iPZLun-_r5jOtnvEX-UD2ZAVriItqccQmzsoAJLjbJGXfL2gZWEDDgOMczeu9XQ/s1600/DC+Ench+baked.JPG"><img id="BLOGGER_PHOTO_ID_5471266624762539170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9iYrCAus5K-XrEJ8KfIC678FkD2yBwvany2HbOc2eh57JC7mVhwx7AwjduoC-79VA6HlQ_7iPZLun-_r5jOtnvEX-UD2ZAVriItqccQmzsoAJLjbJGXfL2gZWEDDgOMczeu9XQ/s400/DC+Ench+baked.JPG" border="0" /></a><br />Sorry I don’t have a picture of the enchiladas plated. My mom said the sauce was fantastic and enjoyed her casserole very much. Here’s the recipe for the wonderful sauce. It’s naturally vegan, using veggie broth instead of chicken broth.<br /><br /><strong>Green Chile Sauce for Enchiladas</strong><br /><br />1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. <em>I used Hatch chiles, but poblanos would work well too</em>. </div><div> 7-8 ounces Tomatillos (about 4-5 medium) 212 grams - peel, remove stems</div><div>4 cups broth (32 ounces/920 grams)</div><div>1 clove Garlic, minced</div><div>½ tsp Kosher salt (add more to taste)</div><div>¼ tsp Black Pepper (add more to taste)</div><div>2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)</div><div>Hot sauce, your favorite, optional<br /><br />Directions:<br />Roasting Fresh Chiles<br />1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.</div><div>2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.</div><div>3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.</div><div>4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.</div><div>5. DO NOT RINSE!<br /></div><div>Green Chile Sauce<br />1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.</div><div>2. Drain and puree in a blender or food processor.</div><div>3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.</div><div>4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.</div><div>5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.</div><div>6. Adjust seasonings and add hot sauce if you want a little more heat.<br /></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com21tag:blogger.com,1999:blog-33672952.post-32706814448838161772010-04-27T20:35:00.008-05:002010-04-27T20:48:30.367-05:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKGHv0EWAvJCttgFjGOY5jllXbvbkKKSpqsRy1LLKp2t7GyWsgDzlt8FjIG4X3AxsMC_QcgRuXcl0ec78ya3wK8I8O_bOhnyCxvW4P4sgvJlMbw-m6Fhisae3VSkBaaAIj3E_TQ/s1600/dbgroup_w180x130.jpg"><img id="BLOGGER_PHOTO_ID_5464996773215749922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKGHv0EWAvJCttgFjGOY5jllXbvbkKKSpqsRy1LLKp2t7GyWsgDzlt8FjIG4X3AxsMC_QcgRuXcl0ec78ya3wK8I8O_bOhnyCxvW4P4sgvJlMbw-m6Fhisae3VSkBaaAIj3E_TQ/s400/dbgroup_w180x130.jpg" border="0" /></a><strong><em>The April 2010 Daring Bakers’ challenge was hosted by Esther of </em></strong><a href="http://lilackitchen.blogspot.com/"><strong><em>The Lilac Kitchen</em></strong></a><strong><em>. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.<br /></em></strong><br />First things first - what is suet? It is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body.<br /><br />Okay, suet is an ingredient that is just tooooo daring for me! I’m sorry, but how a person could seek out this ingredient, bake with it, and knowingly eat it is more than I can comprehend. Needless to say, Smart Balance was my healthy vegan substitute.<br /><br />Another thing I don’t understand is why one would boil or steam a cake for hours when one could bake it in the oven in 20 minutes. But such was the challenge and I made a version of Spotted Dick, a boiled pudding, using chocolate chips instead of currants. <br /><br />I made a single serving recipe, which may be the reason my batter was rather wet. But I was able to dust it with a little flour and roll it easily in parchment paper. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo7wITzYVx1jC6wAlqaTM4fZ0ffxN5dKYKgb58ocYuAqdZwNUU0ftvHpn84ReICsDLse-Z6mhQDfOn8gAaFTbNEbld-tW6yRslIm6pAQwHsRuY6eFMOH-HjLplElgP9fMyjSzyg/s1600/Pudding+dough.JPG"><img id="BLOGGER_PHOTO_ID_5464996617751074066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 258px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo7wITzYVx1jC6wAlqaTM4fZ0ffxN5dKYKgb58ocYuAqdZwNUU0ftvHpn84ReICsDLse-Z6mhQDfOn8gAaFTbNEbld-tW6yRslIm6pAQwHsRuY6eFMOH-HjLplElgP9fMyjSzyg/s400/Pudding+dough.JPG" border="0" /></a><br />I didn’t have a traditional pudding cloth (why would I?) to wrap and boil the pudding in, so I wrapped it loosely in a double layer of foil.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuvVBZRPtecaqFPvfEhx_ETFuqgxjtAINE9AlGQAfdcT_MmCqjoUwQTh-JeBPgR2iPKOF0zebfG-DZnWopSYzzyLPKtE0j90sibKgx9BDagoqYzh0vqGp28_eCWTdUVSzj7Zmfw/s1600/pudding+wrapped.JPG"><img id="BLOGGER_PHOTO_ID_5464996511613791170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuvVBZRPtecaqFPvfEhx_ETFuqgxjtAINE9AlGQAfdcT_MmCqjoUwQTh-JeBPgR2iPKOF0zebfG-DZnWopSYzzyLPKtE0j90sibKgx9BDagoqYzh0vqGp28_eCWTdUVSzj7Zmfw/s400/pudding+wrapped.JPG" border="0" /></a><br />I placed it in a pot of gently boiling water and let it cook for about an hour.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oJUiNO6ifr9UCt5e9Sgc6TYoZlJXYpm7P-UHdZn4BZtd3msBspOmDYLu9CELW-5iwIC5aByI2W9XOJFw3POqIFEuoCS_L4Ftr9V848j_xxPHpiz0G_mP2IZ5z_GDA6UGIPqO-g/s1600/pudding+in+steamer.JPG"><img id="BLOGGER_PHOTO_ID_5464996297773834018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oJUiNO6ifr9UCt5e9Sgc6TYoZlJXYpm7P-UHdZn4BZtd3msBspOmDYLu9CELW-5iwIC5aByI2W9XOJFw3POqIFEuoCS_L4Ftr9V848j_xxPHpiz0G_mP2IZ5z_GDA6UGIPqO-g/s400/pudding+in+steamer.JPG" border="0" /></a><br />I unrolled it, let it cool, then cut it in two. The cake was firm with a moist crumb.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Vy3WRF5vN3w9MW9P1-_r4Iqx_0esUX2t61j7j_K6-qX4wcGQSRbg-el5EDIMs_Yo4NfQ9y2w7TcN9fs4XcBmWlAfg22G0kjsA_T_JQhIBxgj1A6Y42gkYtFlt6JI7P1ARYoxyQ/s1600/pudding+done.JPG"><img id="BLOGGER_PHOTO_ID_5464996200968948258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Vy3WRF5vN3w9MW9P1-_r4Iqx_0esUX2t61j7j_K6-qX4wcGQSRbg-el5EDIMs_Yo4NfQ9y2w7TcN9fs4XcBmWlAfg22G0kjsA_T_JQhIBxgj1A6Y42gkYtFlt6JI7P1ARYoxyQ/s400/pudding+done.JPG" border="0" /></a></div><div> </div><div>Yum, fresh strawberries to enjoy with my pudding. </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbnGk8aqILQP8ypHnKvhUJgpVJejlML3bU4v4FEptZapwuztQXXHnJJjW0fLzeejb58U5rMuEdft6ARxJhUO9YTgGsMCdgZH7IOShVkWTtF43CJUwV5jpFru_TvaD0zw46cVWQg/s1600/pudding+plated.JPG"><img id="BLOGGER_PHOTO_ID_5464996090416702962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 330px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbnGk8aqILQP8ypHnKvhUJgpVJejlML3bU4v4FEptZapwuztQXXHnJJjW0fLzeejb58U5rMuEdft6ARxJhUO9YTgGsMCdgZH7IOShVkWTtF43CJUwV5jpFru_TvaD0zw46cVWQg/s400/pudding+plated.JPG" border="0" /></a><br />Other than a slightly boiled flavor, it was a good dessert - 3 out of 5 stars.<br /><div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com16tag:blogger.com,1999:blog-33672952.post-6046399916666233392010-04-18T17:26:00.017-05:002010-04-18T17:44:26.544-05:00Potluck in the ParkLast weekend the Austin Food Bloggers got together for a potluck picnic. The food was all very veg-friendly, and perhaps these photos will give you some spring food inspiration.<br /><br />I usually take salads to these events, but this time I made my favorite savory muffins. Everyone seemed to enjoy them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeqX13HZPMFJv1ANgOJylZ2HCXQGKx1NQY4amsp3EC5f52I-LJh6XIJZv1nmunLptQiqY-0V8706ruS2C8RPFdDGwCbrkI1UD7_oQL7pJKzwATk13qHjDdHymvofXbM9PpnblKw/s1600/AFB+my+oat+nut+muffins.JPG"><img id="BLOGGER_PHOTO_ID_5461610118077122034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeqX13HZPMFJv1ANgOJylZ2HCXQGKx1NQY4amsp3EC5f52I-LJh6XIJZv1nmunLptQiqY-0V8706ruS2C8RPFdDGwCbrkI1UD7_oQL7pJKzwATk13qHjDdHymvofXbM9PpnblKw/s400/AFB+my+oat+nut+muffins.JPG" border="0" /></a><br />Oatmeal Walnut Muffins from <em>Vegan Soups for All Seasons</em>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kNpq0CTA3whZX1PJmBBbbqoiykuoFBiutmlAuiZOSoQQosLhIogqkUgBss8wz3hT0v50k_7Dp2UrORKEm-YHrxxLp_9Tezl6CTFScTA8HKtcqC_2I6-VloBnLv9UyhTWZ3825Q/s1600/AFB+fresh+fruit+%26+veg.JPG"><img id="BLOGGER_PHOTO_ID_5461610016202572818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kNpq0CTA3whZX1PJmBBbbqoiykuoFBiutmlAuiZOSoQQosLhIogqkUgBss8wz3hT0v50k_7Dp2UrORKEm-YHrxxLp_9Tezl6CTFScTA8HKtcqC_2I6-VloBnLv9UyhTWZ3825Q/s400/AFB+fresh+fruit+%26+veg.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lbnee4Azm1hykh6TjtX4WeBImXNulnpwGXfUN8alIVnpCBvlU13CwLZ8YoUwXPDs8TrwtIuJPpEhXnfKeg5q5_ULdlRPhQGmJGQ5NDl0ATgzUhiYMKm83RH3Du2Be_4YVMyR4Q/s1600/AFB+raw+veggies.JPG"><img id="BLOGGER_PHOTO_ID_5461609916273421042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lbnee4Azm1hykh6TjtX4WeBImXNulnpwGXfUN8alIVnpCBvlU13CwLZ8YoUwXPDs8TrwtIuJPpEhXnfKeg5q5_ULdlRPhQGmJGQ5NDl0ATgzUhiYMKm83RH3Du2Be_4YVMyR4Q/s400/AFB+raw+veggies.JPG" border="0" /></a>Always a favorite of mine, plain ol’ raw fresh fruits and veggies.<br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qEtJm-19uODzcgM_GPPdXWVOjGyHRt-is3Jz7hXUDboMbdpndPCH5NgfkB4kZh-MHr8sQn11OraM4YjNsZNQHVYYWVa6zl1Ls1GI-JRLCqWPVtGAXmBEnas4dua23UevW3ERRw/s1600/AFB+bruschetta.JPG"><img id="BLOGGER_PHOTO_ID_5461609793943087314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qEtJm-19uODzcgM_GPPdXWVOjGyHRt-is3Jz7hXUDboMbdpndPCH5NgfkB4kZh-MHr8sQn11OraM4YjNsZNQHVYYWVa6zl1Ls1GI-JRLCqWPVtGAXmBEnas4dua23UevW3ERRw/s400/AFB+bruschetta.JPG" border="0" /></a>Bruschetta<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRE6kZbWtgXX66QcAYUM7z4i-0MgkbdFKcxuBpldLhvvqWnLCa5PYneu_HkPZ3Ok0f2GJR5-OFob5oSkc3pIl8zB7SioOAf7LetBGttxKsiuqA8I9yje4vsa2VPYFXIvzWlfvKA/s1600/AFB+raw+shredded+brussels+n+fennel.JPG"><img id="BLOGGER_PHOTO_ID_5461609689133786994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 295px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRE6kZbWtgXX66QcAYUM7z4i-0MgkbdFKcxuBpldLhvvqWnLCa5PYneu_HkPZ3Ok0f2GJR5-OFob5oSkc3pIl8zB7SioOAf7LetBGttxKsiuqA8I9yje4vsa2VPYFXIvzWlfvKA/s400/AFB+raw+shredded+brussels+n+fennel.JPG" border="0" /></a>Shredded raw Brussels sprouts with fennel. My first raw Brussels and they were fantastic!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM3KhnT8XwzlhiWRUC0l8rt1qza-qqHh81gr7XOQaMhQ1F5_bhYL7wZ4_7oROmdonokHqzzc2SvLKnetcMBhkHTMgOrlHApQ1eWf7MZoAUePLdaeaKLtgPVjRoKzOTtJwincEwQ/s1600/AFB+mango+grapefruit+mint+honey.JPG"><img id="BLOGGER_PHOTO_ID_5461609563767513362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM3KhnT8XwzlhiWRUC0l8rt1qza-qqHh81gr7XOQaMhQ1F5_bhYL7wZ4_7oROmdonokHqzzc2SvLKnetcMBhkHTMgOrlHApQ1eWf7MZoAUePLdaeaKLtgPVjRoKzOTtJwincEwQ/s400/AFB+mango+grapefruit+mint+honey.JPG" border="0" /></a>Mango, Grapefruit, and Mint Salad – a delicious flavor combo.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ERXC7qdvLX9Zv8b4GSSzOZUCY26zfamYGr-VLKsVDNHY3vZm0Vrj-w7a7d-ZKMpHj7rSWwPLjv1yeVk9rd8kpRr4A7YMsCO4nefA6zBzQQ-rcYRDGRIkXdac8OWicJY76DfLFg/s1600/AFB+artichoke+pesto+tartlets.JPG"><img id="BLOGGER_PHOTO_ID_5461609417319955298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ERXC7qdvLX9Zv8b4GSSzOZUCY26zfamYGr-VLKsVDNHY3vZm0Vrj-w7a7d-ZKMpHj7rSWwPLjv1yeVk9rd8kpRr4A7YMsCO4nefA6zBzQQ-rcYRDGRIkXdac8OWicJY76DfLFg/s400/AFB+artichoke+pesto+tartlets.JPG" border="0" /></a>Artichoke Pesto Tartlets. Put a jar of artichoke hearts in the food pro, add your favorite pesto, and spoon into filo tarts. So simple and so fabulous.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1km-c-HAJMWDi2ApQy3P7jjQVw3epqGpKnZ7wUj68MpqoHvOd85rPnFYWHxRFgKRyX6LkuLdKdayOETWJvC3ajHIyS0PrpM6gc7dfZRC4FaLqfV7WKklIYt4Llhwj3dnKPxStw/s1600/AFB+blberry+cheesecake+bars.JPG"><img id="BLOGGER_PHOTO_ID_5461609315083328082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 287px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1km-c-HAJMWDi2ApQy3P7jjQVw3epqGpKnZ7wUj68MpqoHvOd85rPnFYWHxRFgKRyX6LkuLdKdayOETWJvC3ajHIyS0PrpM6gc7dfZRC4FaLqfV7WKklIYt4Llhwj3dnKPxStw/s400/AFB+blberry+cheesecake+bars.JPG" border="0" /></a><br />Blueberry Cheesecake Bars. I wish I had taken a picture of a plated single bar because it was the most amazing shade of purple.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxvEiuqB71FbtuVtTR5i8dona6bkQSulg2QnfTudjrH8MrDCbMCKGO5E7HpenQJcqANMFTSgvxmwRmII02Dm_425I7ci73fYHEy0SgYeYMNxBhI1PM5eQg71Nibrwd6ULqmTURA/s1600/AFB+quinoa+n+bl+bean+salad.JPG"><img id="BLOGGER_PHOTO_ID_5461609191837645458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxvEiuqB71FbtuVtTR5i8dona6bkQSulg2QnfTudjrH8MrDCbMCKGO5E7HpenQJcqANMFTSgvxmwRmII02Dm_425I7ci73fYHEy0SgYeYMNxBhI1PM5eQg71Nibrwd6ULqmTURA/s400/AFB+quinoa+n+bl+bean+salad.JPG" border="0" /></a>Quinoa and Black Bean Salad – yay!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaF3o6RPPRkrH9WWu5LrnNQtRH_mbpZXDQfuCQgdMic5qlDA2-zlGRn4er5Kx0Q6ZSZkdVonsPkI3vb8uLOGN_zsh7QYzeoQG4dN4GEdb7SK-MCfmX9AyDsmFVwz7cY0MvSWXAwg/s1600/AFB+avo+n+tuna.JPG"><img id="BLOGGER_PHOTO_ID_5461609063405010626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaF3o6RPPRkrH9WWu5LrnNQtRH_mbpZXDQfuCQgdMic5qlDA2-zlGRn4er5Kx0Q6ZSZkdVonsPkI3vb8uLOGN_zsh7QYzeoQG4dN4GEdb7SK-MCfmX9AyDsmFVwz7cY0MvSWXAwg/s400/AFB+avo+n+tuna.JPG" border="0" /></a>Avocado and raw tuna?<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4jbRwxfGfDfJn4iswYxkwRvnmeLPVaUhwjxBpjA48AZCPNg8acAeAeueo-ip-A56M6wSGZi_hytkcljpVBIDsD0wwaWd0whLcvSIraKuWOYb9zIh-xIaKzY0gHAxLLmGJNDe5w/s1600/AFB+beets+n+cream+cheese.JPG"><img id="BLOGGER_PHOTO_ID_5461608925435097170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 390px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4jbRwxfGfDfJn4iswYxkwRvnmeLPVaUhwjxBpjA48AZCPNg8acAeAeueo-ip-A56M6wSGZi_hytkcljpVBIDsD0wwaWd0whLcvSIraKuWOYb9zIh-xIaKzY0gHAxLLmGJNDe5w/s400/AFB+beets+n+cream+cheese.JPG" border="0" /></a><br />Multicolored beet slices stacked with goat cheese and topped with nuts and microgreens. Stunning presentation.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi219xwRWByFauUgGi-8PW22-VIt5L65TrnN0H_a2FyWCreehiYJCJ6xN-v7CV79JQhGyfTWqsaNxW7HdDvQO7u2vaUaxt9MrMyZtCsNBTU1oxvNeOEDWmqCgEjJm-Wdi7oIZ0ORQ/s1600/AFB+ww+bread.JPG"><img id="BLOGGER_PHOTO_ID_5461608761088842290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi219xwRWByFauUgGi-8PW22-VIt5L65TrnN0H_a2FyWCreehiYJCJ6xN-v7CV79JQhGyfTWqsaNxW7HdDvQO7u2vaUaxt9MrMyZtCsNBTU1oxvNeOEDWmqCgEjJm-Wdi7oIZ0ORQ/s400/AFB+ww+bread.JPG" border="0" /></a>Bread<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GuLYnKmWi2r2kpF8ShklJKC460tUIm4_SnbksNek8c62RRIJMwZ7EgBDnHpKdJ5EXtAeKo9C0u46GrYebKRtCATOQgCUYa-LwxIqIYspfMT2h_7EXmi_q8A5Im-g2AUMRDU9eQ/s1600/AFB+cc+cookies.JPG"><img id="BLOGGER_PHOTO_ID_5461608620780871554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GuLYnKmWi2r2kpF8ShklJKC460tUIm4_SnbksNek8c62RRIJMwZ7EgBDnHpKdJ5EXtAeKo9C0u46GrYebKRtCATOQgCUYa-LwxIqIYspfMT2h_7EXmi_q8A5Im-g2AUMRDU9eQ/s400/AFB+cc+cookies.JPG" border="0" /></a><br />Chocolate Chip Cookies – the big flat chewy kind.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5HfQ3ubM-Nh3wF6bWLojRzljhWQDkSQvrFF_YwFRU2LQYmKp0PV4sn4HuBGHSY4ydS775uLmR7eMWQmRyzwb245_0N1TOmEYiGopajA6QL16u22c-m0mcfbTF38mBtCdmSdCtg/s1600/AFB+chard+n+onions.JPG"><img id="BLOGGER_PHOTO_ID_5461608489700155746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5HfQ3ubM-Nh3wF6bWLojRzljhWQDkSQvrFF_YwFRU2LQYmKp0PV4sn4HuBGHSY4ydS775uLmR7eMWQmRyzwb245_0N1TOmEYiGopajA6QL16u22c-m0mcfbTF38mBtCdmSdCtg/s400/AFB+chard+n+onions.JPG" border="0" /></a>Swiss Chard with onions and garlic. This was my favorite dish. Chard fresh from the farmers market and perfectly sautéed.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnamWmjWVb7U4N7vSDkAbKLg3dC-tIGKtbZcfJDj2LDQnh4x0-A5twpYlm7h8U-QFWRlL6VEYQALy6qpdM0Qtix-TSeoJTkgIkpmNGw268anlFHl4HNi2HFXRGuRHoEompsKUfQ/s1600/AFB+group.JPG"><img id="BLOGGER_PHOTO_ID_5461607685640988690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnamWmjWVb7U4N7vSDkAbKLg3dC-tIGKtbZcfJDj2LDQnh4x0-A5twpYlm7h8U-QFWRlL6VEYQALy6qpdM0Qtix-TSeoJTkgIkpmNGw268anlFHl4HNi2HFXRGuRHoEompsKUfQ/s400/AFB+group.JPG" border="0" /></a><br />Austin Food Bloggers always rock!<br /><div> </div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com11tag:blogger.com,1999:blog-33672952.post-86607209565553594602010-04-04T20:06:00.009-05:002010-04-04T20:14:54.358-05:00I DO!!!I DO have pictures of Chase and Cat’s wedding. Last Saturday the weather was amazing, the ceremony was beautiful, and the reception was fabulous. Here’s a little recap of the perfect evening. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTTw7ER3fm9XOCuQ2-noPz48sJQDOW9sZ8s-RMtDmlQGB8irtBK3ONz4TuA0uBiCFNd6AW558WWnvHXUu9oFAOBVHGkrlkDJ5rqsOmyaZFdfsOvSc6QdS0SQO880RhLjoyiow-w/s1600/Chase+waiting.JPG"><img id="BLOGGER_PHOTO_ID_5456454908940896210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTTw7ER3fm9XOCuQ2-noPz48sJQDOW9sZ8s-RMtDmlQGB8irtBK3ONz4TuA0uBiCFNd6AW558WWnvHXUu9oFAOBVHGkrlkDJ5rqsOmyaZFdfsOvSc6QdS0SQO880RhLjoyiow-w/s400/Chase+waiting.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8QooBEzRxZsTDbgZwJcxkFP6-1BaTl9m-IQE4Ho8tvu2mWcx2odKdUpsy8xfRoMMcohQRhqKWOPame1jrKWFM6l4PEbvqACA7ZwGmgqfEIag8W87dLcW8I9uynir0QKGGNkjtg/s1600/I+do.jpg"><img id="BLOGGER_PHOTO_ID_5456454744846197186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8QooBEzRxZsTDbgZwJcxkFP6-1BaTl9m-IQE4Ho8tvu2mWcx2odKdUpsy8xfRoMMcohQRhqKWOPame1jrKWFM6l4PEbvqACA7ZwGmgqfEIag8W87dLcW8I9uynir0QKGGNkjtg/s400/I+do.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SW6bsfkIi3H0ZCPf_sUbTOp2bXejInemRHFzYgd1XFdNGb-H9uVqGkGQJZfRKtfsWPLu88zHLsrRJ_y03wQJtZlj6VUjkdaYfHN4J35nswD8F2WQM6Z7Sps6Hbwyn9uy9JpsXw/s1600/Cat+Chase+seated.jpg"><img id="BLOGGER_PHOTO_ID_5456454664152913666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 333px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SW6bsfkIi3H0ZCPf_sUbTOp2bXejInemRHFzYgd1XFdNGb-H9uVqGkGQJZfRKtfsWPLu88zHLsrRJ_y03wQJtZlj6VUjkdaYfHN4J35nswD8F2WQM6Z7Sps6Hbwyn9uy9JpsXw/s400/Cat+Chase+seated.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo-PAieFw7-vaWOF4_J3M-i_SNtGDdsXlVMYwKzA7SYHcT5oSi6d_ndNQ-TJecuCRmElWrUHniklBxsxEazL4LeH6umel1qY70O1EHfc9rrLAmWoAERDeXBgDnudviCVrSyQOWg/s1600/dining+room.JPG"><img id="BLOGGER_PHOTO_ID_5456454018547367906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo-PAieFw7-vaWOF4_J3M-i_SNtGDdsXlVMYwKzA7SYHcT5oSi6d_ndNQ-TJecuCRmElWrUHniklBxsxEazL4LeH6umel1qY70O1EHfc9rrLAmWoAERDeXBgDnudviCVrSyQOWg/s400/dining+room.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf6jc-0tJaaPpasJhri5N8lcPxIBFTOjTEXWMtcmvzY26akBFbuMfLeVfSMMHtviINvgcQ3jEez5rheKaMI03OpLBkWcWIKCkQdLlCXSHaim6vCcehPiGLCg_8-zwpm_dflPPjA/s1600/harolds+toast+2.JPG"><img id="BLOGGER_PHOTO_ID_5456453895615212754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf6jc-0tJaaPpasJhri5N8lcPxIBFTOjTEXWMtcmvzY26akBFbuMfLeVfSMMHtviINvgcQ3jEez5rheKaMI03OpLBkWcWIKCkQdLlCXSHaim6vCcehPiGLCg_8-zwpm_dflPPjA/s400/harolds+toast+2.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqeOusSN4nlhxvg2A8KRjRyphz-g6APwbc90Aw-SWN87jCFwR0KqXkZAxyBTpmDnw2FfAFcaMBSWyF6tF2aHpKgbe8giXp0YNy1MlmACQwpXA39xleQHI2q3eS03WZzXBqMd4mQ/s1600/mom+n+chase+2.jpg"><img id="BLOGGER_PHOTO_ID_5456453630057525394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqeOusSN4nlhxvg2A8KRjRyphz-g6APwbc90Aw-SWN87jCFwR0KqXkZAxyBTpmDnw2FfAFcaMBSWyF6tF2aHpKgbe8giXp0YNy1MlmACQwpXA39xleQHI2q3eS03WZzXBqMd4mQ/s400/mom+n+chase+2.jpg" border="0" /></a><br /><div>Yay!!!</div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com28tag:blogger.com,1999:blog-33672952.post-69436460729499778882010-03-14T22:27:00.010-05:002010-03-14T22:37:46.075-05:00Daring Cooks Challenge – Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYHLbVJ_L2SYJm5LGQSJWTtuCHJEOSIxUMHmGd-2cbLLZ1kR_OtK2OTO78Cvwp0Dp_a6whFHOWzxzRYWD_OuGPUXfiXTJsO7Flmdu4oa4L_iX-UaFJfPsrxyRNjexubTJRoR9hA/s1600-h/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5448698241904415138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYHLbVJ_L2SYJm5LGQSJWTtuCHJEOSIxUMHmGd-2cbLLZ1kR_OtK2OTO78Cvwp0Dp_a6whFHOWzxzRYWD_OuGPUXfiXTJsO7Flmdu4oa4L_iX-UaFJfPsrxyRNjexubTJRoR9hA/s400/dbkitchen_w180x150.jpg" border="0" /></a><br /><strong><em>The 2010 March Daring Cooks challenge was hosted by </em></strong><a href="http://geekdomaustralia.blogspot.com/"><strong><em>Eleanor of MelbournefoodGeek </em></strong></a><strong><em>and </em></strong><a href="http://jessthebaker.blogspot.com/"><strong><em>Jess of Jessthebaker</em></strong></a><strong><em>. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.</em></strong><br /><strong><em></em></strong><br />It’s been awhile since I’ve made risotto, and even longer since I’ve made my own broth. I made the broth last weekend, using the Roasted Vegetable Broth from my giant <em>Gourmet</em> cookbook. I chose onions, mushrooms, peppers, carrots, and garlic to roast, and seasoned the veggies with sage and parsley.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_FRqjntiRB-1etq3Bom1PfraJ-uMeFtThHcPa-0nj5OHb0DDxk8OqLm67MG6rR6MBOrAIpF7-koVJLIse-SrBZCcugrNJyhKnJi-bEdSpjzUv-3C1udPvyAp8h3PbSZphUZsw/s1600-h/risotto+veggies+to+roast.JPG"><img id="BLOGGER_PHOTO_ID_5448698159300121522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_FRqjntiRB-1etq3Bom1PfraJ-uMeFtThHcPa-0nj5OHb0DDxk8OqLm67MG6rR6MBOrAIpF7-koVJLIse-SrBZCcugrNJyhKnJi-bEdSpjzUv-3C1udPvyAp8h3PbSZphUZsw/s400/risotto+veggies+to+roast.JPG" border="0" /></a>When they were done, I added them to a pot with water, a can of tomatoes, and bay leaves. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9F-GWB7tdWQKjVWTvHS-gdkqzP5guKAwOWOv-TDJQU3kRPRhmQOHTYGg_ewkSmSC48yexBoJTMTO-5g6QXXnqpGVq2IKcLGdyYXdIE5kXcoDYrpS6uksKVUeMPBzpEM0gCTKrBg/s1600-h/risotto+broth+to+cook.JPG"><img id="BLOGGER_PHOTO_ID_5448697922748193042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9F-GWB7tdWQKjVWTvHS-gdkqzP5guKAwOWOv-TDJQU3kRPRhmQOHTYGg_ewkSmSC48yexBoJTMTO-5g6QXXnqpGVq2IKcLGdyYXdIE5kXcoDYrpS6uksKVUeMPBzpEM0gCTKrBg/s400/risotto+broth+to+cook.JPG" border="0" /></a></div><div> </div><div>After simmering 30 minutes or so, I was left with a rich tasting, delicious broth.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNshZGnJzAURKewnPjLnNBKIYT9sGE9HQdAxyXf6xTNMtwDEcgDUDRKdgoQc4sdEhNJVh6QNs6qBdsA2s4yhEkGrid5QMYLl5fwCzOrcu5s4JVRxVjxIV2xqrEOlCGqRq-fkm6A/s1600-h/risotto+broth.JPG"><img id="BLOGGER_PHOTO_ID_5448697780191699522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 398px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNshZGnJzAURKewnPjLnNBKIYT9sGE9HQdAxyXf6xTNMtwDEcgDUDRKdgoQc4sdEhNJVh6QNs6qBdsA2s4yhEkGrid5QMYLl5fwCzOrcu5s4JVRxVjxIV2xqrEOlCGqRq-fkm6A/s400/risotto+broth.JPG" border="0" /></a><br />Instead of discarding the veggies, I ate them for dinner! <br /><br />Today I made the risotto. I’m sure you know I wanted to make a mushroom risotto, but since I was taking it to share with my young nephews, I used only onions. I got the onions nice and golden.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdSAYkHXKsCYkyAdos13pJnOLNLiTbabRXc8UC_6f3TgmhXvNgv4AuaCu9DsUth5apQCAhBsFI8TXfZOarOpeGva17CmIi-sBFXDmUMf75XN53QccHnWwAro43RwDIlUFVaqlfA/s1600-h/risotto+onions.JPG"><img id="BLOGGER_PHOTO_ID_5448697655538051778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 321px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdSAYkHXKsCYkyAdos13pJnOLNLiTbabRXc8UC_6f3TgmhXvNgv4AuaCu9DsUth5apQCAhBsFI8TXfZOarOpeGva17CmIi-sBFXDmUMf75XN53QccHnWwAro43RwDIlUFVaqlfA/s400/risotto+onions.JPG" border="0" /></a><br />Then added in the rice, and the broth, about a half cup at a time.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXian84Bx3vIuaPpcpPO-QlrX6RHItAC05jdqcoWwKQpgJRz4fYy5j0EhKQmzsxFvW-4LIJDqD_WuhmXPakfSYaLc0kwExKuBbLiEc0hX0nAVQbavKxbhw6GqR_9rCDt0drNPMow/s1600-h/risotto+cooking.JPG"><img id="BLOGGER_PHOTO_ID_5448697516538622002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXian84Bx3vIuaPpcpPO-QlrX6RHItAC05jdqcoWwKQpgJRz4fYy5j0EhKQmzsxFvW-4LIJDqD_WuhmXPakfSYaLc0kwExKuBbLiEc0hX0nAVQbavKxbhw6GqR_9rCDt0drNPMow/s400/risotto+cooking.JPG" border="0" /></a><br />And done!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteUxsvH3JAYtsI2omIpAUoxPpwT2KtLePtWgS_la32M4_n7g-xzwTerJllPmB8FrO1zWrpwpINCrUU1QWDBfYZKczowHEGjtGWFKl9We934ScEXYjBV7EdUxx8vnVvo6P1MinMQ/s1600-h/risotto+done.JPG"><img id="BLOGGER_PHOTO_ID_5448697359152548626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteUxsvH3JAYtsI2omIpAUoxPpwT2KtLePtWgS_la32M4_n7g-xzwTerJllPmB8FrO1zWrpwpINCrUU1QWDBfYZKczowHEGjtGWFKl9We934ScEXYjBV7EdUxx8vnVvo6P1MinMQ/s400/risotto+done.JPG" border="0" /></a><br />Creamy, oniony deliciousness for everyone to enjoy. <br /><div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com20tag:blogger.com,1999:blog-33672952.post-87065842929716295632010-03-11T18:27:00.002-06:002010-03-11T18:44:40.771-06:00Curried Collards and ChickpeasI am trying to keep this blog alive while I prepare for Chase’s wedding. Please bear with me for a couple more weeks!<br /><br />I have only one food pic and recipe for you today, and it was so delicious I’ve made it twice. It’s super easy to prepare and you can use any greens you have on hand. I know it’s just beans ‘n greens, but it’s really yummy.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHqppeRfgUPRbpEyD91EDuoHITldulAHWvgwzzTM9erLJyy42SRp9NdzUZykYif7x9oiu1fv_JQ3m5py8GoEWmT7Mbpr0fUOMMwaf2WVF0Go-iuq8jfp-CGBulaoVWHwIOgdReA/s1600-h/collards+w+chickpeas+tomatoes.JPG"><img id="BLOGGER_PHOTO_ID_5447537661806705554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 347px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHqppeRfgUPRbpEyD91EDuoHITldulAHWvgwzzTM9erLJyy42SRp9NdzUZykYif7x9oiu1fv_JQ3m5py8GoEWmT7Mbpr0fUOMMwaf2WVF0Go-iuq8jfp-CGBulaoVWHwIOgdReA/s400/collards+w+chickpeas+tomatoes.JPG" border="0" /></a><br /><strong><em>Curried Collards and Chickpeas</em></strong><br /><br /><em>Ingredients</em>:<br />1 medium onion, chopped<br />3 cloves garlic, minced or pressed<br />¼ cup veggie broth<br />1 t. your favorite curry blend<br />½ t. turmeric<br />1 bunch greens, trimmed and chopped<br />1-15 ounce can diced tomatoes<br />1-15 ounce can chickpeas, drained and rinsed<br />S&P to taste<br /><br /><em>Directions</em>:<br />Cook the onion and garlic, then add in the broth and spices. Mix well. Add in the greens, tomatoes, and chickpeas and heat through. Season with salt and pepper.<br /><br />Enjoy! <br /><br />My sister from Alabama will be here for spring break week, and she will help me pick out my dress for the wedding. The invitations are out, and aside from some occasional drama, all the plans are in place and we should have a beautiful wedding. <br /><br />I apologize again for neglecting blogland. I promise to catch up as soon as I can!aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com25tag:blogger.com,1999:blog-33672952.post-24551517553859476712010-02-27T20:13:00.006-06:002010-02-27T20:19:06.674-06:00Daring Bakers Challenge - Tiramisu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VCo4EQw0PpDbfBoR9ZzliRlOxBoixuQQGWsXblY6eJKTJITjspcPfbP10uURAdLCZsBoYYx8-jujNaLudFYoiOQAlPSTZKwX9ibC5TspV72iQbH0LooJQiDlYPWGEHb-0rjNmQ/s1600-h/dbgroup_w180x130.jpg"><img id="BLOGGER_PHOTO_ID_5443112280285907714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VCo4EQw0PpDbfBoR9ZzliRlOxBoixuQQGWsXblY6eJKTJITjspcPfbP10uURAdLCZsBoYYx8-jujNaLudFYoiOQAlPSTZKwX9ibC5TspV72iQbH0LooJQiDlYPWGEHb-0rjNmQ/s400/dbgroup_w180x130.jpg" border="0" /></a><strong><em>The February 2010 Daring Bakers’ challenge was hosted by Aparna of </em></strong><a href="http://mydiversekitchen.blogspot.com/"><strong><em>My Diverse Kitchen</em></strong></a><strong><em> and Deeba of </em></strong><a href="http://www.passionateaboutbaking.com/"><strong><em>Passionate About Baking</em></strong></a><strong><em>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.<br /></em></strong><br />I have never eaten tiramisu. It must be because I’m not a fan of cheese, and tiramisu is all about the cream cheese. It’s also not the least bit healthy nor vegan friendly, and if you avoid soy as I do, it’s even more unfriendly. Nonetheless, I love these challenges and every month they are indeed a challenge!<br /><br />Another major component of tiramisu is the ladyfinger cookies. Even though I didn’t use the vegan friendly recipe provided in my version of tiramisu, I did make these cookies. I used applesauce instead of margarine to keep them low fat, and although they were not the melt-in-your-mouth ladyfingers of my memory, they did make a tasty cookie.<br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThV-qJImMBXCPv9pdiDGF0gWkYQW4XkU3Ip8ze5xJYoUKSRCq-PRCm90lzkLrVsWNluW5Xu2VXeCYneWepHEOxQGaPdyIF80uBfkrggV1u83fm_5HQrH7DshZJ8w1J1dsO76DcA/s1600-h/ladyfingers+open.JPG"><img id="BLOGGER_PHOTO_ID_5443112117765444034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 337px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThV-qJImMBXCPv9pdiDGF0gWkYQW4XkU3Ip8ze5xJYoUKSRCq-PRCm90lzkLrVsWNluW5Xu2VXeCYneWepHEOxQGaPdyIF80uBfkrggV1u83fm_5HQrH7DshZJ8w1J1dsO76DcA/s400/ladyfingers+open.JPG" border="0" /></a></div><div> </div><div>My healthy tiramisu was quick and easy – half a banana cut in half, layered with almond cream, and topped with cacao nibs.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgishRRm4aEXykeJOeu-UdGVSY_JBHgrZLynAPQr3S_pWBeBx85F4zrFDs4KP1pqMInVxY5WD0nT_TSQN6mPu4P0ctq_RfgPwa0b5s-2p-lHl5JbgTLnyUrUvaxxdIAIbjFzUTwWQ/s1600-h/tiramisu.JPG"><img id="BLOGGER_PHOTO_ID_5443111939922435186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 263px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgishRRm4aEXykeJOeu-UdGVSY_JBHgrZLynAPQr3S_pWBeBx85F4zrFDs4KP1pqMInVxY5WD0nT_TSQN6mPu4P0ctq_RfgPwa0b5s-2p-lHl5JbgTLnyUrUvaxxdIAIbjFzUTwWQ/s400/tiramisu.JPG" border="0" /></a>This is a delicious dessert I can enjoy and never feel guilty eating!<br /><br />Here’s the recipe for ladyfingers if you’d like to try a vegan or dairyfree version.</div><div><br /><strong>EGGLESS LADYFINGERS</strong> </div><div>(Source: Adapted from <a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=138967&sid=966db23685eb599d2295640805ac4f56">Recipezaar</a>. </div><div>This recipe makes about 4 long biscuits (3" long and 3/4" wide). </div><div><em>(I made a half batch and got 3 cookies.)</em></div><div><br />Ingredients:</div><div>4 tablespoons/ 55gms sugar</div><div>1 teaspoon/ 5ml vanilla extract</div><div>1 1/2 cups/ 340gms unsalted butter<em> (I used unsweetened applesauce)</em></div><div>2 cups/ 250gms all purpose flour</div><div>1/2 cup/ 40gms coarsely ground almonds</div><div>powdered sugar </div><div><br />Method:<br />Blend all the ingredients well and adding the coarsely ground nuts last. Scrape the batter into a piping bag with a ¾-inch plain tip and pipe into fingers about 3 inches long at 1-inch intervals onto an ungreased cookie sheet. Bake them in a 300 degree F (150 C) oven for 30 to 45 minutes till they start turning slightly brown at the edges. </div><div><br />Take them out of the oven and cool on tray for about 5 minutes and then move the biscuits to a cooling rack. When slightly cool, roll them in powdered sugar. Store in an airtight container till required.<br /></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com14tag:blogger.com,1999:blog-33672952.post-55042024347174372642010-02-23T18:30:00.013-06:002010-02-23T18:45:23.815-06:00Assorted Eats and Snow Day!<div>First things first – it snowed all day today! Of course it didn’t stick because it was 80 degrees on Sunday, but it was beautiful. Such a rare sight for Austin and a great pick-me-up after last week’s pilot suicide attack on one of our buildings.<br /><br />I’m so proud of myself for remembering to take my camera to work. Scenes from outside my office right in the heart of downtown.</div><div><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAB6PHR0sAz65rGNzmPu8cq-TpBEf3H9HMz3iAGJW8zghTsnACBeZXG6frzcYe2yzOer9xdkkQ8_ahYmmMnAyz-SbIDOUg4VVTfdT4pvm6X3YzVoitYfQwQvWFIrFT85sD_w9Bg/s1600-h/snow+5.JPG"><img id="BLOGGER_PHOTO_ID_5441602686511105986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAB6PHR0sAz65rGNzmPu8cq-TpBEf3H9HMz3iAGJW8zghTsnACBeZXG6frzcYe2yzOer9xdkkQ8_ahYmmMnAyz-SbIDOUg4VVTfdT4pvm6X3YzVoitYfQwQvWFIrFT85sD_w9Bg/s400/snow+5.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5441603108669474226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgwIXPKS1QhnCFJt22AskP4lMJsX4GU7uS4v2LlngtHAYICroEJBDmCeiyJQUF5Heuzb8TO_x3E0vI1e1k4Jbc6k0Z8NBRmw79opBudmiiAoSA7cJq0rjYL_PUMwYBG9pCjgFmQ/s400/snow+3.JPG" border="0" /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-itQ0HAhFtqZzuztxhpBO0mnSvMI2h71vxns2oW0eFyg-nitPTN8ofPA4nFiOUeLS1PnFWzU6Gj8RtbPIlsCtdIZbAn5qt7W7HbLr9He3M9sSRQazyAG1oP7tXLXiOc8wVvTBA/s1600-h/snow+8.JPG"><img id="BLOGGER_PHOTO_ID_5441602192353991170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-itQ0HAhFtqZzuztxhpBO0mnSvMI2h71vxns2oW0eFyg-nitPTN8ofPA4nFiOUeLS1PnFWzU6Gj8RtbPIlsCtdIZbAn5qt7W7HbLr9He3M9sSRQazyAG1oP7tXLXiOc8wVvTBA/s400/snow+8.JPG" border="0" /></a><br />I’m still eating and taking pictures, but with the wedding a month away I find myself away from home a lot and when home, on the phone. One of the best things I made myself was a veggie burger pita. I was extra hungry (what’s new) and put two Chipotle Gardenburgers in one of my homemade pita breads with some iceberg lettuce and tomatoes and onions.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3qBRms4WdPvI2lrUXMSmr_ZZcrW0OwPFChDYwmykSRLsloLDSa52DgPybESp924KvAy5TdOChHeAt5RNu6mdqbC1bISo_BJd5OBkdJszAFB1pv0V8XfYUI7if8wFjCRea4c3Bg/s1600-h/pita+n+veggie+burger.JPG"><img id="BLOGGER_PHOTO_ID_5441601881642818530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3qBRms4WdPvI2lrUXMSmr_ZZcrW0OwPFChDYwmykSRLsloLDSa52DgPybESp924KvAy5TdOChHeAt5RNu6mdqbC1bISo_BJd5OBkdJszAFB1pv0V8XfYUI7if8wFjCRea4c3Bg/s400/pita+n+veggie+burger.JPG" border="0" /></a></div><br /><div></div><div></div><div></div><div>I also made a homemade tomato and spinach soup. It’s not very pretty and it wasn’t all that good now that I think about it. </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5441603776781699090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJRBSHUyFep1mUwpMZhO3yopGkJau61m7GlHihpgwbIsiaEpfPSsb2Q3IkrzUi3iaZK3i6zKbQDjmeB8fNi7_-K5VtMnijI5XPa98gEpwod1Czlh1AGybkKP3QLps1FvcJjlniA/s400/tomato+spinach+soup.JPG" border="0" /><br /><div>Spaghetti squash with mushroom sauce.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnAu7ltJCHMjrpRT6WsLkcjWaYdv36NW0ww2NPznKb640ifHTCM6RRbXFleB4H94QpPAwemUZdzbE1mX3u2oQI4_JNv4682mEec6HgRg3zQRW0KAeTEFnT8XLgw1GP0W01xwADw/s1600-h/spag+squash+n+mushroom+sauce.JPG"><img id="BLOGGER_PHOTO_ID_5441601763002337426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnAu7ltJCHMjrpRT6WsLkcjWaYdv36NW0ww2NPznKb640ifHTCM6RRbXFleB4H94QpPAwemUZdzbE1mX3u2oQI4_JNv4682mEec6HgRg3zQRW0KAeTEFnT8XLgw1GP0W01xwADw/s400/spag+squash+n+mushroom+sauce.JPG" border="0" /></a><br />Leftover casserole of broccoli, spaghetti squash, and soup – the soup was good in this!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz15sgnLkwbs-kmgRKYwqeiGf9fJrQy2Luzw2_3tpsYU8r8DqrhGtWK1CLgYbZEvzmUgAtoYq5GWZ-9vaqAhG-RP-eZM33ur_kOXvvzbCq9xpd744o3OaWfDpEvq6QiMbpeLtpQ/s1600-h/leftover+casserole.JPG"><img id="BLOGGER_PHOTO_ID_5441601639778794418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz15sgnLkwbs-kmgRKYwqeiGf9fJrQy2Luzw2_3tpsYU8r8DqrhGtWK1CLgYbZEvzmUgAtoYq5GWZ-9vaqAhG-RP-eZM33ur_kOXvvzbCq9xpd744o3OaWfDpEvq6QiMbpeLtpQ/s400/leftover+casserole.JPG" border="0" /></a><br />Some greens from my farm box, lightly steamed with raw carrots and corn. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-39SLwpDbcro1eAFjh7sOZCH7VuAcLtRuR-vZrl9XdBOt9sJcK3BNL5PTdt_Dd1l9U9uJO1URLO_BEuRX734BoxamgGKKTlyQiPMpxEBjLaPwbeBRXSdqoN_rVHRBC8EZh1RSA/s1600-h/greens+w+carrots+n+corn.JPG"><img id="BLOGGER_PHOTO_ID_5441601514172174498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-39SLwpDbcro1eAFjh7sOZCH7VuAcLtRuR-vZrl9XdBOt9sJcK3BNL5PTdt_Dd1l9U9uJO1URLO_BEuRX734BoxamgGKKTlyQiPMpxEBjLaPwbeBRXSdqoN_rVHRBC8EZh1RSA/s400/greens+w+carrots+n+corn.JPG" border="0" /></a><br />Marinated raw veggies – purple cabbage, mushrooms, broccoli, daikon, red pepper, zucchini, and green onions – so yummy.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhIRZTjXV99CziqCj24DH3nqOSBWri1PxOhXfAweD6UvQgliq3S_WqYRnvdERuRcxQQkQpaeB83rgNw1kjW8Jtuy8MOTXMYbbOhGf7hyAV0x1i29opo4xHXR45XiN6S0898Fuww/s1600-h/marinated+raw+veggies.JPG"><img id="BLOGGER_PHOTO_ID_5441600993968504434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhIRZTjXV99CziqCj24DH3nqOSBWri1PxOhXfAweD6UvQgliq3S_WqYRnvdERuRcxQQkQpaeB83rgNw1kjW8Jtuy8MOTXMYbbOhGf7hyAV0x1i29opo4xHXR45XiN6S0898Fuww/s400/marinated+raw+veggies.JPG" border="0" /></a><br />And a spicy homemade slaw with carrots and cilantro.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZJ4nr2dIaWPnCjhY3RAScRs4JHZ-fon3U6EC8HZ7zMgCt-BzlkZ3o3WkYIFFeY031uTK8sWna1WJyZPV8pw2jF5iDnDKq4ccqxCfCOl9ApQcLKmmnUXX0Vb0r772sPlEB-oGdg/s1600-h/spicy+slaw.JPG"><img id="BLOGGER_PHOTO_ID_5441600889958720482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZJ4nr2dIaWPnCjhY3RAScRs4JHZ-fon3U6EC8HZ7zMgCt-BzlkZ3o3WkYIFFeY031uTK8sWna1WJyZPV8pw2jF5iDnDKq4ccqxCfCOl9ApQcLKmmnUXX0Vb0r772sPlEB-oGdg/s400/spicy+slaw.JPG" border="0" /></a><br />The wedding plans are all in place. Tomorrow Chase and I are going to pick up his suit and have dinner together. Chase and Cat are moving to their new place this weekend. I’m having so much fun. <br /><br />And it’s still snowing!<br /><div></div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com11tag:blogger.com,1999:blog-33672952.post-87296587257812314442010-02-14T21:19:00.007-06:002010-02-14T21:25:10.612-06:00Daring Cooks Challenge – Handmade Pita and Hummus<div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZso7GhPgT7MVvz6Mp5bxSVWEegDEHqmk7lTHCd-bnlSSPQOJ1LwnE17T28qihyJHklfZSET18Z-dlDSBV1-o5GwlKRzBjAZD6wobUpGw53KJlqqKc3GAgWmzN4uvvMIMtuj2Lg/s1600-h/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5438304904872278546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZso7GhPgT7MVvz6Mp5bxSVWEegDEHqmk7lTHCd-bnlSSPQOJ1LwnE17T28qihyJHklfZSET18Z-dlDSBV1-o5GwlKRzBjAZD6wobUpGw53KJlqqKc3GAgWmzN4uvvMIMtuj2Lg/s400/dbkitchen_w180x150.jpg" border="0" /></a><br /><div><strong><em>The 2010 February Daring COOKs challenge was hosted by </em></strong><a href="http://thedaringkitchen.com/forums/daring-cooks-challenges/www.thedaringkitchen.com/users/mdurante"><strong><em>Michele </em></strong></a><strong><em>of </em></strong><a href="http://thedaringkitchen.com/forums/daring-cooks-challenges/www.veggienumnums.com"><strong><em>Veggie Num Nums</em></strong></a><strong><em>. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.<br /></em></strong><br />I finally made pita bread, something I had wanted to try for a long time. I mixed the dough by hand and also kneaded for 10 minutes by hand. After the dough had risen, I rolled out eight flatbreads. I think I should have baked them a minute or two longer, but since this was my first attempt I stuck to the recipe instructions of three minutes.</div><br /><img id="BLOGGER_PHOTO_ID_5438305485075184818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpW-NFW5z6ZeadiFlj8Lxvlem5REMDgX4nJSvu6HEumbovH0CvA4EMu90JJB-C012CKIIw4bzw7ovL1jnhHYnsEWojwUNKDlpIhmmkhl7grZhevo4SY0SIVPo0FxOd3vD0IHguw/s400/pita+done.JPG" border="0" /></div><div> </div><div>I cut one in half to see if I had a pocket, and I did!<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5438305312725520674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahh2ao2YIM3EZulK7izKLguDA7-MQGfH-AutN6_KOV_MvWhC-3SjDp9RN7HIQTyuhKErdNVhHDpYLCJmXpvwV-caPRSFFBxwM3uJ8w8zusvVfyqPTrowZMdBbTLT0S0gxo6KXOQ/s400/pita+pocket.JPG" border="0" /><br />As I am so pressed for time these days, I made this recipe in two parts, making only the required elements of pita bread and hummus. I made the pita bread before I started <em>another</em> diet. (I have my eye on a tiny little dress for Chase and Cat’s wedding!) Since I’ve made hummus at least 20 times already, I decided to make a diet friendly, almost raw zucchini hummus. I followed the given recipe, but subbed in three zucchinis for the can of chickpeas and reduced the tahini to one tablespoon.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5438305156689843090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTRMvzHajsE24oy_J-VXoOaKYSgrjPJrGt1PsLBLJcmLwvb4JDniztWGMOJ22pQoJqCshQF9qED-y4EYR2Nbk0KbkMEvZQGiNGoPXDnFkY16GIZAflEdaRwmZGdfh5Hw-cUKLPg/s400/zucchini+hummus.JPG" border="0" /></div></div></div></div><br /><p>It’s not creamy like traditional hummus, but the flavor is good and it makes a fantastic salad topper. <br /><br />Thanks for all of your congratulations on my son’s wedding. It’s such a fun and busy and happy time. And Happy Valentine’s Day!</p><p> </p>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com17tag:blogger.com,1999:blog-33672952.post-16353195424059525422010-02-03T19:51:00.009-06:002010-02-03T20:15:57.143-06:00Lots of Mushrooms and Joyous News!There’s excitement in the eat’n veg’n family, but first let’s see how mushroom crazy I’ve been lately.<br /><br />Along with plenty of the fresh variety, I snagged a huge bunch of dried mushrooms from Costco in Alabama. I don’t love rehydrated mushrooms, but they’ll do in a pinch, especially when they’re rather exotic.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId-KieBhOKRFAn-uCMtY31SKqiKKRar4ja7JxDCA_jOh6GhGUnClnpB_RlJerb6NNK62TETbwvZeIUuJJrp46G-JkQ69pdCvDH7K23OPvFC1gvSDDfxtQzRArzIqhoDaS5J0oZg/s1600-h/dried+mushrooms.JPG"><img id="BLOGGER_PHOTO_ID_5434205299665656290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 370px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId-KieBhOKRFAn-uCMtY31SKqiKKRar4ja7JxDCA_jOh6GhGUnClnpB_RlJerb6NNK62TETbwvZeIUuJJrp46G-JkQ69pdCvDH7K23OPvFC1gvSDDfxtQzRArzIqhoDaS5J0oZg/s400/dried+mushrooms.JPG" border="0" /></a><br />I’ve made all these yummy dishes:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdR1YWLD81BF7zg-L5CzWq-wxlr99ZvE9IDC9-xhkCGjePX_LdB2_G7n1U0CU3OKOlkDspcZfKNqMNwGsIqiIcqKbHnB8HyJKTwTAxRq3vwqDNtLrm1vKtcSeNcSWEnzmuCBwlEw/s1600-h/broc+mush+stirfry.JPG"><img id="BLOGGER_PHOTO_ID_5434205178490639362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 260px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdR1YWLD81BF7zg-L5CzWq-wxlr99ZvE9IDC9-xhkCGjePX_LdB2_G7n1U0CU3OKOlkDspcZfKNqMNwGsIqiIcqKbHnB8HyJKTwTAxRq3vwqDNtLrm1vKtcSeNcSWEnzmuCBwlEw/s400/broc+mush+stirfry.JPG" border="0" /></a> Broccoli and Mushroom Stirfry</div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzjuTioX0T2hGriga3BXF_BdhJLSzTFhssr7PfQpvWs28mez6OvM9oBKciR0fpOopng7vVqn1l9OJwBTYiqpumVE04ehIl4nxNMTpn2mVk15vZeoMoWjp8piwAamXxGAGrRttIA/s1600-h/snap+peas+n+mushrooms.JPG"><img id="BLOGGER_PHOTO_ID_5434205080126428274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzjuTioX0T2hGriga3BXF_BdhJLSzTFhssr7PfQpvWs28mez6OvM9oBKciR0fpOopng7vVqn1l9OJwBTYiqpumVE04ehIl4nxNMTpn2mVk15vZeoMoWjp8piwAamXxGAGrRttIA/s400/snap+peas+n+mushrooms.JPG" border="0" /></a><br />Snap Peas and Mushrooms</div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EVuVh2kzfYwkGjFiXmV0GaRdEAgnkilDomkT82E5C_wwBMcbZx1OljzaxVoUOfxzjD0ZEdTANnMDK0wAiiV1hOiX2sWvsZLHpd-hYvN34Wv5mV7P6zmMBUSxW3Z-F3RnYJZcXA/s1600-h/mush+cabbage+ginger+stirfry.JPG"><img id="BLOGGER_PHOTO_ID_5434204996691667522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EVuVh2kzfYwkGjFiXmV0GaRdEAgnkilDomkT82E5C_wwBMcbZx1OljzaxVoUOfxzjD0ZEdTANnMDK0wAiiV1hOiX2sWvsZLHpd-hYvN34Wv5mV7P6zmMBUSxW3Z-F3RnYJZcXA/s400/mush+cabbage+ginger+stirfry.JPG" border="0" /></a><br />Purple Cabbage with Mushrooms and Pickled Ginger. Isn’t it colorful!!!</div><div> </div><div>In addition to all the mushrooms, I’ve really been enjoying the seasonal produce. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPs1w-3Lbg3Jv_j0QY7v2w-26D85yldQQbeBIprnNLe-VvsetXt_TGGcpxttbZ5sQz4odEe1txepdiN-sXIoISlRXCgJjbDgFnjLLh-doQUbvXkuEjetjnu8OwsARFULgmx92ww/s1600-h/roasted+caul+tandoori.JPG"><img id="BLOGGER_PHOTO_ID_5434204899679698754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPs1w-3Lbg3Jv_j0QY7v2w-26D85yldQQbeBIprnNLe-VvsetXt_TGGcpxttbZ5sQz4odEe1txepdiN-sXIoISlRXCgJjbDgFnjLLh-doQUbvXkuEjetjnu8OwsARFULgmx92ww/s400/roasted+caul+tandoori.JPG" border="0" /></a><br />Roasted Cauliflower with Tandoori Spices<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YwAJGomY9_QmTveYWzeKnJbDewWqmGOOseEiX9RTrMm1aNJWQSUzC_3zWrSremnwh2qyDnbmyIc6rEv_nOxSK6kgU71Jciiv0A5yKPrH-lcdxcbiH_uYqbCBfkbcVbJNHtRZpg/s1600-h/kale+local.JPG"><img id="BLOGGER_PHOTO_ID_5434204761999097650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YwAJGomY9_QmTveYWzeKnJbDewWqmGOOseEiX9RTrMm1aNJWQSUzC_3zWrSremnwh2qyDnbmyIc6rEv_nOxSK6kgU71Jciiv0A5yKPrH-lcdxcbiH_uYqbCBfkbcVbJNHtRZpg/s400/kale+local.JPG" border="0" /></a><br />I got this beautiful kale in my CSA box.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6u1WeYxRaUn18MRILGQMoEgBxfVMXsGd8Nhhvcuq7V1_ik6b0MLA6Mpng5r5QwMJb68lx_tNwYU5uW_bSZzK4pjhYyD9Cb22LFR92TPcOKag3r7uD8Gy2CqeZnNt7BNM2mNodpg/s1600-h/kale+w+green+garlic.JPG"><img id="BLOGGER_PHOTO_ID_5434204655579412018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6u1WeYxRaUn18MRILGQMoEgBxfVMXsGd8Nhhvcuq7V1_ik6b0MLA6Mpng5r5QwMJb68lx_tNwYU5uW_bSZzK4pjhYyD9Cb22LFR92TPcOKag3r7uD8Gy2CqeZnNt7BNM2mNodpg/s400/kale+w+green+garlic.JPG" border="0" /></a><br />I steamed it with some green garlic, also from my box.<br /></div><div><br />I’m eating clean these days, pretty much low fat high raw until at least March 27. What’s so special about March 27? That’s the day Chase gets married!!!!! I’m so excited I can hardly stand it! <br /><div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com33tag:blogger.com,1999:blog-33672952.post-69849831654077719552010-01-24T12:30:00.012-06:002010-01-24T12:41:04.033-06:00Vegan Dinner Party!Hi, everyone! I’m back from my wonderful week of vacation at my sister’s home in Alabama. The highlight of the trip was hosting a vegan dinner party. We spent the whole day cooking and had a blast. Thanks to all of you who offered recipe suggestions. We decided on a Mexican theme because we love it, and frankly, good Mexican food is hard to come by in Alabama. Your hosts/chefs:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6Mx_J1lyJ9YHn5Y2yXnO94rV9GVYYaFNtEEYqr484OOwEJ8aSnaKifuwOLHmGl5ApCvnu2qVHtTRwkNXQs-3_aZIHz7rBsCcdwn32Edv_gvGEdPQVLDIjRuiSYN6Jfy_rSEUww/s1600-h/mexican+dinner+cooks.JPG"><img id="BLOGGER_PHOTO_ID_5430376771768743202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6Mx_J1lyJ9YHn5Y2yXnO94rV9GVYYaFNtEEYqr484OOwEJ8aSnaKifuwOLHmGl5ApCvnu2qVHtTRwkNXQs-3_aZIHz7rBsCcdwn32Edv_gvGEdPQVLDIjRuiSYN6Jfy_rSEUww/s320/mexican+dinner+cooks.JPG" border="0" /></a>For our entrée, we chose the oh-so delicious <em>Bean & Corn Tortilla Lasagna with Avocado</em> from <em>Eat Drink & Be Vegan</em>. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qc9RNavwXdqGnUnd_ZQdlm5c4X6GoJFRdYXHr3um13LAk20sNe1EwlTeL3wSXGVJclQSMMk7rMWg3zVOEjnnBqghvT508eQZqE2Q2TbO_hnMSdMDRjo0_6mQ7Quu3b5pMn8QPQ/s1600-h/mexican+lasagna.JPG"><img id="BLOGGER_PHOTO_ID_5430376612605296418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qc9RNavwXdqGnUnd_ZQdlm5c4X6GoJFRdYXHr3um13LAk20sNe1EwlTeL3wSXGVJclQSMMk7rMWg3zVOEjnnBqghvT508eQZqE2Q2TbO_hnMSdMDRjo0_6mQ7Quu3b5pMn8QPQ/s400/mexican+lasagna.JPG" border="0" /></a></div><div>For our sides we made <em>Messy Rice</em> from <em>Vcon</em> and added in fresh cilantro for a Mexican flair, and a tossed green salad. We plated for our guests and the plates were beautiful.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaU5v45ITuPrmYhZQW3okzstZszKO7962VYvdjj1MdEX0ryJjheajLE0Dge3OpUpz7GzagB8O_jUigabD4QRke8G-aDuyPVAiSOH_LKPwOcdzq5oxktsUbndD_idpsZWnWP2W90w/s1600-h/mexican+lasagna+plate.JPG"><img id="BLOGGER_PHOTO_ID_5430376478180436962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaU5v45ITuPrmYhZQW3okzstZszKO7962VYvdjj1MdEX0ryJjheajLE0Dge3OpUpz7GzagB8O_jUigabD4QRke8G-aDuyPVAiSOH_LKPwOcdzq5oxktsUbndD_idpsZWnWP2W90w/s400/mexican+lasagna+plate.JPG" border="0" /></a><br />Here’s our table. You can tell which is my seat by the bowl of broccoli.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAYXKpFTxGGUXIq0KJ5JHAwHzFa4Uwt4AYQzOjmAN77_DY8h3VEziGDKunuk1uoXNNsIM1xyddVPpf01bxGKhxwegll3RABfWVvXwShE3J3ElqqWXzGAjMzFP3A8YWtw44HMwQg/s1600-h/mex+lasagna+table.JPG"><img id="BLOGGER_PHOTO_ID_5430376355393671074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAYXKpFTxGGUXIq0KJ5JHAwHzFa4Uwt4AYQzOjmAN77_DY8h3VEziGDKunuk1uoXNNsIM1xyddVPpf01bxGKhxwegll3RABfWVvXwShE3J3ElqqWXzGAjMzFP3A8YWtw44HMwQg/s400/mex+lasagna+table.JPG" border="0" /></a><br />Yes, those are margaritas next to some of the plates. The meal was fabulous and our guests loved their dinners.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5HJqw8JhAg1ugHzye4eTwB-T_b2IXPPjoU0ThBS8WxT7vV679-hGcLPjt2SYvZQ0X4TbPryiyOmbStXPwcPlXWvWYfw67yxctDTab3SAJo_eaLgphsYbrbCTYFd1VbRp1WWkcw/s1600-h/mex+lasagna+empty+plate.JPG"><img id="BLOGGER_PHOTO_ID_5430376241558406114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5HJqw8JhAg1ugHzye4eTwB-T_b2IXPPjoU0ThBS8WxT7vV679-hGcLPjt2SYvZQ0X4TbPryiyOmbStXPwcPlXWvWYfw67yxctDTab3SAJo_eaLgphsYbrbCTYFd1VbRp1WWkcw/s400/mex+lasagna+empty+plate.JPG" border="0" /></a><br />They also loved the TWO desserts we made. I selected recipes from <em>Vcon</em> which I had made before and knew would be a hit. One was my favorite, <em>Apple Peanut Caramel Bars</em>.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s90rsMw-uUNaNZWfNmxXiT_OZZ1Uhyphenhyphen3Fz0P3kaVpVZdZ1hR6lkn__f7r3i8B6-HT7SSveDqiwOJIhodYnqzirBqpuZIXVcJoZgbzrAUlBoh-30rN2hqdzJkVMcvEPDGYDY0RbA/s1600-h/apple+peanut+caramel.JPG"><img id="BLOGGER_PHOTO_ID_5430376133277726178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s90rsMw-uUNaNZWfNmxXiT_OZZ1Uhyphenhyphen3Fz0P3kaVpVZdZ1hR6lkn__f7r3i8B6-HT7SSveDqiwOJIhodYnqzirBqpuZIXVcJoZgbzrAUlBoh-30rN2hqdzJkVMcvEPDGYDY0RbA/s400/apple+peanut+caramel.JPG" border="0" /></a><br />The other was my sister’s favorite, <em>Banana Chocolate Chip Bread Pudding</em>.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdK01I9xPsy4QLKuc82xJx59-tgr8tRHyxSNhTkQPOd17TGEq0QPmNAoXfzpLazQVeLPtkS4uq64RiZvzrp2temMMWD0NfyhmhMzB09qX60NUJNJ2Gt64EIG4bR8CxxS5xq3rgwA/s1600-h/banana+choc+chip+bread+pudding.JPG"><img id="BLOGGER_PHOTO_ID_5430376008469198226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdK01I9xPsy4QLKuc82xJx59-tgr8tRHyxSNhTkQPOd17TGEq0QPmNAoXfzpLazQVeLPtkS4uq64RiZvzrp2temMMWD0NfyhmhMzB09qX60NUJNJ2Gt64EIG4bR8CxxS5xq3rgwA/s400/banana+choc+chip+bread+pudding.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0-Ab_rRFaPkMAUP8GvjKnUWOkDIUkN81nObri5fUx_nDkt0_BQjKF3DoL9HxSHkE-OLupg6YLi4zkwnQtqcnJAVqNSMaxHY7mWD74zao_JyvW4pdHyOqyt-wvqSxlYbwpd3ysg/s1600-h/banana+bread+pudding+slice.JPG"><img id="BLOGGER_PHOTO_ID_5430375919670421874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0-Ab_rRFaPkMAUP8GvjKnUWOkDIUkN81nObri5fUx_nDkt0_BQjKF3DoL9HxSHkE-OLupg6YLi4zkwnQtqcnJAVqNSMaxHY7mWD74zao_JyvW4pdHyOqyt-wvqSxlYbwpd3ysg/s400/banana+bread+pudding+slice.JPG" border="0" /></a><br />Needless to say, the desserts received rave reviews. After dinner the ladies asked for recipes, looked through the cookbooks I had brought with me, and asked me lots of questions about my diet. They said I inspired them to eat healthier, so I’m hopeful I truly did. <br /><br />My sister had recently bought a Blendtec blender and received a set of All Clad cookware for Christmas. We cooked and ate a LOT and had so much fun together in the kitchen. And my little nephews are enjoying green smoothies every day! During the week I also made <em>Hide the Lentils Spaghetti Sauce</em> from <em>ED&BV</em> (forgot to take a picture) which everyone liked. And we made two soups. Boy, that Blendtec really makes some creamy soup. One was a butternut squash (not vegan because it was made with chicken broth).<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgez0x1i63XS3_YVVo_Kz-fONtCF1i5MD5vz7yg0KnA3DX4AWkXLF8S9h1f0en0cYlYFy3RRHaVQ_3uwaNCW_Pkt9_VFx1NkHsAJ7S_P_5NqMWngG5yJx3Pk0Qnjj5KJxf5muoNXQ/s1600-h/butternut+squash+soup.JPG"><img id="BLOGGER_PHOTO_ID_5430375807658607058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgez0x1i63XS3_YVVo_Kz-fONtCF1i5MD5vz7yg0KnA3DX4AWkXLF8S9h1f0en0cYlYFy3RRHaVQ_3uwaNCW_Pkt9_VFx1NkHsAJ7S_P_5NqMWngG5yJx3Pk0Qnjj5KJxf5muoNXQ/s400/butternut+squash+soup.JPG" border="0" /></a><br />The other was <em>Potato Leek Soup</em> from <em>Urban Vegan</em>. (Sorry for the steamy picture.)<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUgDXPRlyzBAvdm353FUf0P0tZhq_lJpMn8MyXhuf6LSQGB6jmtDVZNSa75MTi5mDAjbr0PvV3zZnR5aTdLmRGopY5HmDZdFNv1sF5JZIa0TUlng6qVNZL5NBwJ8nxA_eEaKZPQ/s1600-h/potato+soup+steamy.JPG"><img id="BLOGGER_PHOTO_ID_5430375707653226722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUgDXPRlyzBAvdm353FUf0P0tZhq_lJpMn8MyXhuf6LSQGB6jmtDVZNSa75MTi5mDAjbr0PvV3zZnR5aTdLmRGopY5HmDZdFNv1sF5JZIa0TUlng6qVNZL5NBwJ8nxA_eEaKZPQ/s400/potato+soup+steamy.JPG" border="0" /></a><br />Now I need to get off the sweets and back on my diet… again!<br /><div></div></div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com24tag:blogger.com,1999:blog-33672952.post-72699443182084968932010-01-14T16:52:00.009-06:002010-01-14T17:04:51.513-06:00Daring Cooks Challenge - Satay<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7DLt-XEl0vpjD18j7_GB3qy8XQ0tG8jkUYbL8dO-H7QqVinQwWMxykZaFRFCR0qxrkYg283XrCQmIqRKmwm0mdE0orPahikYUxf9g3Jw_rTjeEB3mBZIFydCtP-VHsqfiqb_Pw/s1600-h/dbkitchen_w180x150.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 180px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7DLt-XEl0vpjD18j7_GB3qy8XQ0tG8jkUYbL8dO-H7QqVinQwWMxykZaFRFCR0qxrkYg283XrCQmIqRKmwm0mdE0orPahikYUxf9g3Jw_rTjeEB3mBZIFydCtP-VHsqfiqb_Pw/s400/dbkitchen_w180x150.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5426734235013035490" /></a><br /><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><b><i>The January 2010 DC challenge was hosted by </i></b><span style="text-decoration: underline ; color: #183df9"><b>Cuppy</b></span><b><i> of </i></b><span style="text-decoration: underline ; color: #183df9"><b>Cuppylicious</b></span><b><i> and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.</i></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><b><i></i></b><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">I made this challenge the day after coming off my detox. The only requirement to this challenge was to marinade, so I took that quite literally. I chose to prepare Portobello mushrooms in the marinade recipe given (without the oil). I put my mushroom in a big plastic bag.</p></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCjrd1XAWa_QJ966JrQFzj9B2FXFRscSblC-eHpVImgQL8-1uLhyEIzVdWNrK2jnH9tgELjUm53YUU0hfq1Xfkk6uqO0czSQ6kEZffN9mmLffzTGIsEH7Yl5kHTxEY-jSWRVv7w/s1600-h/satay+mushrooms.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCjrd1XAWa_QJ966JrQFzj9B2FXFRscSblC-eHpVImgQL8-1uLhyEIzVdWNrK2jnH9tgELjUm53YUU0hfq1Xfkk6uqO0czSQ6kEZffN9mmLffzTGIsEH7Yl5kHTxEY-jSWRVv7w/s400/satay+mushrooms.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426734118572345602" /></a><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">I made the marinade.</p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J85yHpfuisD59aCxA4-RUaSgK1UfxUZs2IlGAA9yZKWnZGzA3kmxBdn20oK2uC60uMLuDG2Xki8RwudbhF0oBsGZW-sChbpcwzD39LnF3kkjsAiJZM8J_aKgUBb_N7RIOhTirA/s1600-h/satay+marinade.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J85yHpfuisD59aCxA4-RUaSgK1UfxUZs2IlGAA9yZKWnZGzA3kmxBdn20oK2uC60uMLuDG2Xki8RwudbhF0oBsGZW-sChbpcwzD39LnF3kkjsAiJZM8J_aKgUBb_N7RIOhTirA/s400/satay+marinade.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426733805592358450" /></a><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">And then I poured the marinade into the bag and let it do its thing in the fridge for a couple of hours.</p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3RWLnVRiJQUGUHd7DVKPVdMkJTIkqpta_ND7B4gov0kZCwuV2q-57ETfZgRv4YerhI_PdhJbWTWFnUsdxI2LuqHBJTL7yH_rk_jwC8UKQ2HeatceWdclS_FGcs1c61wGr7dhTg/s1600-h/satay+mush+marinating.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3RWLnVRiJQUGUHd7DVKPVdMkJTIkqpta_ND7B4gov0kZCwuV2q-57ETfZgRv4YerhI_PdhJbWTWFnUsdxI2LuqHBJTL7yH_rk_jwC8UKQ2HeatceWdclS_FGcs1c61wGr7dhTg/s400/satay+mush+marinating.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426733537203715602" /></a><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">I didn’t skewer the mushrooms, just pan seared them.</p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi8hdW-M1B8c_9coCXMhraRzb_5jv0USHiRz1Pz-NJAvfS7CBJHCnuV_nUXyaeuFSJzLSNr6r0tDQ6euR1IT51WnQ6lTk4m4AqTvPXzlZl1yIJ6nq82CcIGfjNilDXtP92WzZgA/s1600-h/satay+mush+to+cook.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi8hdW-M1B8c_9coCXMhraRzb_5jv0USHiRz1Pz-NJAvfS7CBJHCnuV_nUXyaeuFSJzLSNr6r0tDQ6euR1IT51WnQ6lTk4m4AqTvPXzlZl1yIJ6nq82CcIGfjNilDXtP92WzZgA/s400/satay+mush+to+cook.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426733291272175794" /></a><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">Before I got the mushrooms in the pan, I made myself a side dish of Swiss chard. First I cooked the stems with a bunch of onion.</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqASTv2UYJwNHn9kFWHWSLZS4nHPtNAoftSomgTqaaRUp2KAvaQEjscObAECAk0W5kHR53DqO8JSzGgKIX8UP32Ny9_Pq6fg1xgjz51hdTCBm-sFmxqcKMVQ9gy3_qy8kGKtEzEA/s1600-h/satay+chard+stems.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqASTv2UYJwNHn9kFWHWSLZS4nHPtNAoftSomgTqaaRUp2KAvaQEjscObAECAk0W5kHR53DqO8JSzGgKIX8UP32Ny9_Pq6fg1xgjz51hdTCBm-sFmxqcKMVQ9gy3_qy8kGKtEzEA/s400/satay+chard+stems.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426733001275560850" /></a><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">Then I added in the whole bunch of greens.</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbu2iCyxUSroh6xDGoomETUiSLni8UTqoZ__UDSQ85yTuW2IHP6iIgD2lKmJGiEEbFY4ju3gFgs7xcMMq4nlsPeyS9xEs42-sQpapSrZ07wIuqfVaw564RlCreLk9c0JAbeuWPA/s1600-h/satay+chard.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbu2iCyxUSroh6xDGoomETUiSLni8UTqoZ__UDSQ85yTuW2IHP6iIgD2lKmJGiEEbFY4ju3gFgs7xcMMq4nlsPeyS9xEs42-sQpapSrZ07wIuqfVaw564RlCreLk9c0JAbeuWPA/s400/satay+chard.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426732746349549314" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">Those brown mushrooms needed some color. The final product was beautiful and delicious!</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQTHoaJjjPISJaHMjdmBDGvcrv2HKN3hx3UL0NqjL5Pj1844RoT8u5uCRmtzub_QkzrX_S8hxXcm9kyg6vt4o-AtAtAV4w6BtDNj7N35NuHdVg6QxrFRsIVC_u0kiBqSMh02RPA/s1600-h/satay+mush+on+chard.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQTHoaJjjPISJaHMjdmBDGvcrv2HKN3hx3UL0NqjL5Pj1844RoT8u5uCRmtzub_QkzrX_S8hxXcm9kyg6vt4o-AtAtAV4w6BtDNj7N35NuHdVg6QxrFRsIVC_u0kiBqSMh02RPA/s400/satay+mush+on+chard.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5426732510834299634" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'">I’m posting from my sister’s home in Alabama so if this format looks weird I apologize. I still want to hear your “must make” recipe ideas for our vegan dinner party!</p></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com21tag:blogger.com,1999:blog-33672952.post-17961268715815554592010-01-10T19:46:00.012-06:002010-01-10T19:58:07.240-06:00Detox SuccessThe 7-day detox went quite well. The goal was to shed a few pounds and get the sugar out of my system. The sugar cravings are gone, my appetite is down, and I lost 9 pounds. And I feel great! The first couple of days I was a little tired, but the rest of the time I had so much energy I could hardly sleep. The detox diet was strictly raw fruits and veggies. The hardest part was no salt. The next hardest part was no hot food during the coldest weather in 25 years. And I missed cooking. I really wasn’t ever hungry until the final day. Here’s what I ate in one form or another last week.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPEw96SLexEW5OWX7qpN2VrYG78lw4ZksLv4UCksoHxyfnpYuAg-Ny5_vXe_O9ihL48zW8bfuehuwVsocnfaETH-JdNK5gwz4xyRepC7W5AIPSp06yWl4Bt6P5YV_0NN-8xhPiw/s1600-h/detox+veggies.JPG"><img id="BLOGGER_PHOTO_ID_5425293497262255266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPEw96SLexEW5OWX7qpN2VrYG78lw4ZksLv4UCksoHxyfnpYuAg-Ny5_vXe_O9ihL48zW8bfuehuwVsocnfaETH-JdNK5gwz4xyRepC7W5AIPSp06yWl4Bt6P5YV_0NN-8xhPiw/s400/detox+veggies.JPG" border="0" /></a><br /><br /><br />The seasoning is Bragg's salt free blend. I alway tossed very well before digging in!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BzAW8Wa4mL32ig0qZWZprWK5nkBCtICp-Sj5QmLUOb0R_BONbPdPL-fT41FE2_uA4v6vUpAoauJnyvaRI_zf3pmeM23wH0TTIq2M-WFwJs-gBQKQxDvNd53bqH44frN6mrI5PQ/s1600-h/detox+zuc+n+tomatoes.JPG"><img id="BLOGGER_PHOTO_ID_5425293292207417298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BzAW8Wa4mL32ig0qZWZprWK5nkBCtICp-Sj5QmLUOb0R_BONbPdPL-fT41FE2_uA4v6vUpAoauJnyvaRI_zf3pmeM23wH0TTIq2M-WFwJs-gBQKQxDvNd53bqH44frN6mrI5PQ/s400/detox+zuc+n+tomatoes.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzATblbT_JNM8ESAmRQgBJqsllzgO9vXTnOZ2x00wc9llIFrw07gLjxPO5vmdQMeR9UJ5c1vvqPThUiYJImOwOMeUEHi94I1OWsKsMdjcUa8-H19CII5Zlna-IDF98OdUzAma2A/s1600-h/detox+berries.JPG"><img id="BLOGGER_PHOTO_ID_5425293141690511378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzATblbT_JNM8ESAmRQgBJqsllzgO9vXTnOZ2x00wc9llIFrw07gLjxPO5vmdQMeR9UJ5c1vvqPThUiYJImOwOMeUEHi94I1OWsKsMdjcUa8-H19CII5Zlna-IDF98OdUzAma2A/s400/detox+berries.JPG" border="0" /></a><br />These berries are defrosing and were delicious when ready. Some fresh fruits I ate were apples, pears, blueberries, and bananas.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XywwiXvLemEhSWs93fBuQNSvhac80mTaDsTh5n7ReIkiRR6N1Hc7iAEB6_WtsrTmTlb0oUFwJe74C_CHqrQ2qpoQ3bVJYDu8WorWj87-4a1ik8GVvT2ZSVCcbCl_WfKfQZ1sPA/s1600-h/detox+veggie+dinner.JPG"><img id="BLOGGER_PHOTO_ID_5425293038889742546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XywwiXvLemEhSWs93fBuQNSvhac80mTaDsTh5n7ReIkiRR6N1Hc7iAEB6_WtsrTmTlb0oUFwJe74C_CHqrQ2qpoQ3bVJYDu8WorWj87-4a1ik8GVvT2ZSVCcbCl_WfKfQZ1sPA/s400/detox+veggie+dinner.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n-JzcumnUtw7VahCgzcwXKjfsgI5alSX1lojUxkgIN8dz_00gZs79VyHaM9eax2Ra0Dp1kRaUfXJecuT793pLq1A1HNc6clOxqMrujdGqQ8WWdWiXuvYO9yXmBnviuSw9wGx_A/s1600-h/detox+zuc+tom+caul+mush.JPG"><img id="BLOGGER_PHOTO_ID_5425292906762951826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n-JzcumnUtw7VahCgzcwXKjfsgI5alSX1lojUxkgIN8dz_00gZs79VyHaM9eax2Ra0Dp1kRaUfXJecuT793pLq1A1HNc6clOxqMrujdGqQ8WWdWiXuvYO9yXmBnviuSw9wGx_A/s400/detox+zuc+tom+caul+mush.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLP3dUQDZXMaBP4QjM6wcuGpSAV7SyNB0a-tLp9jAIzvhGkChNT67BkxzUCFncQSPbzsCKjHlNuo_QzeTRiUBPauQt-E-PDWYwIVIihxbh4JCY6Km6yhy63HOXq0bItFnL7Uofg/s1600-h/detox+sprout+salad.JPG"><img id="BLOGGER_PHOTO_ID_5425292742655597330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLP3dUQDZXMaBP4QjM6wcuGpSAV7SyNB0a-tLp9jAIzvhGkChNT67BkxzUCFncQSPbzsCKjHlNuo_QzeTRiUBPauQt-E-PDWYwIVIihxbh4JCY6Km6yhy63HOXq0bItFnL7Uofg/s400/detox+sprout+salad.JPG" border="0" /></a><br />Wednesday my mom and I leave for Alabama to visit my sister and her family for a week. I will be in charge of healthy vegan dinners. I will also be cooking for at least one, but possibly two dinner parties for omni guests interested in becoming vegan. I would really appreciate your recommended recipes – your own or from cookbooks – to wow my family and friends. I’m packing <em>Vcon</em>, <em>Urban Vegan</em>, and Dreena’s books to take with me.<br /><br />PS: I’m still trying to catch up with all of your blogs. I’m doing the best I can while going to work and packing!<br /><br />PSS: I just clicked on the new Go Vegan blog in the Foodbuzz box and it crashed my computer. Did this happen to anyone else? </div><div> </div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com17tag:blogger.com,1999:blog-33672952.post-17823154788368485802010-01-05T20:50:00.014-06:002010-01-05T21:02:14.723-06:00Happy New Year! Time to DetoxHappy New Year, everyone! I hope you all enjoyed the holidays as much as I did. After finally finding some time to sit at my computer, I need to catch you up on my holiday eats, so here goes.<br /><br />Christmas Eve Chili with beans, butternut squash, carrots, corn, peppers. So good we even served leftovers for Christmas dinner.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_TXKvWbg-IGDJjr7F3MyYpcxPjOSFCNd0_H1bpRwfiU2OzVqytQJ-hKCZUFF7_28W4HxEMvZ03eNDymUDBVGk4iVL4BhoJTBBz5CzgKoCgG0oPi9MCTe4GmFseQfjtMwffiIbg/s1600-h/xmas+chili+1.JPG"><img id="BLOGGER_PHOTO_ID_5423455200995639954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_TXKvWbg-IGDJjr7F3MyYpcxPjOSFCNd0_H1bpRwfiU2OzVqytQJ-hKCZUFF7_28W4HxEMvZ03eNDymUDBVGk4iVL4BhoJTBBz5CzgKoCgG0oPi9MCTe4GmFseQfjtMwffiIbg/s400/xmas+chili+1.JPG" border="0" /></a><br />Christmas dinner contributions – mashed potatoes<br /><br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytS4vYL8wJcY-c5cj5QXI8RYgoAHs0mYTIjmzxvzEaCU5uwa4GvqarU3wiLXJAH_rftjKFMetsY208-PgU-sQ6UvBJDpQaUhJ9lnkeTcFdIaL9ZbTJYxYJPvBsW1xPjnCNsoHAw/s1600-h/xmas+mashed+potatoes.JPG"><img id="BLOGGER_PHOTO_ID_5423455083736018258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytS4vYL8wJcY-c5cj5QXI8RYgoAHs0mYTIjmzxvzEaCU5uwa4GvqarU3wiLXJAH_rftjKFMetsY208-PgU-sQ6UvBJDpQaUhJ9lnkeTcFdIaL9ZbTJYxYJPvBsW1xPjnCNsoHAw/s400/xmas+mashed+potatoes.JPG" border="0" /></a></div><div> </div><div>Shredded Brussels sprouts with cranberries and pecans (Alton Brown recipe)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJUtXOW8HgW52mtQvjrhY-xtn1o7ErctyQPaDgg4lcfjrJNEGAloZu2dPv0oq-fkFs7k5HMb_m5vPZT6cbPinWIOGzl1lnwhk3ddtell-2BQoCcy8C05f4qYxF2RfVN3OQC7Q4A/s1600-h/xmas+shredded+brussels.JPG"><img id="BLOGGER_PHOTO_ID_5423454991715769234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJUtXOW8HgW52mtQvjrhY-xtn1o7ErctyQPaDgg4lcfjrJNEGAloZu2dPv0oq-fkFs7k5HMb_m5vPZT6cbPinWIOGzl1lnwhk3ddtell-2BQoCcy8C05f4qYxF2RfVN3OQC7Q4A/s400/xmas+shredded+brussels.JPG" border="0" /></a><br />Tuscan Braised Beans from <em>Urban Vegan</em> (completely awesome)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDg1MZrsnDPlEhSKGuuq81G7oHEdvoReUR9PHuVd0PT1TAH_LPW6gs58xKqPTb_it-ebdKFxaB9usRaTGxDndN9prSPLUdkNQnJjLQW2yxeYilF1aS_zvQi9FCpzDz_kc2arDrw/s1600-h/xmas+tuscan+braised+beans.JPG"><img id="BLOGGER_PHOTO_ID_5423454838293258354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 399px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDg1MZrsnDPlEhSKGuuq81G7oHEdvoReUR9PHuVd0PT1TAH_LPW6gs58xKqPTb_it-ebdKFxaB9usRaTGxDndN9prSPLUdkNQnJjLQW2yxeYilF1aS_zvQi9FCpzDz_kc2arDrw/s400/xmas+tuscan+braised+beans.JPG" border="0" /></a><br />And treats – gingerbread men (from leftover house dough)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrOKsv_V2r9eVAqei-d-7hpdYnQVVmBRQdFLL7f_kslMJlqQTM1gbZQbd-vKKAuITKJsoenhm24jutTNHCIiSAGPXZWOsdxGTiHveUCxvO4bnNM6hWsfEIXqHV9iMS4WKvdItzg/s1600-h/xmas+gingerbread+men.JPG"><img id="BLOGGER_PHOTO_ID_5423454723591106882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 172px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrOKsv_V2r9eVAqei-d-7hpdYnQVVmBRQdFLL7f_kslMJlqQTM1gbZQbd-vKKAuITKJsoenhm24jutTNHCIiSAGPXZWOsdxGTiHveUCxvO4bnNM6hWsfEIXqHV9iMS4WKvdItzg/s400/xmas+gingerbread+men.JPG" border="0" /></a><br />Cherry and Pecan loaf<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWglz_bffPu8Q72pYfyLVhaNdxnmM6TtTnvXThpACtuQBzEdU4xmwt8z-p98hn5oMU5sq2vGpSDEjVnvw1XDKbwXaaxFjPH9kNCawmCFT91GDy6w8JlhA0wRzehMSIoIdZs6b4rA/s1600-h/xmas+cherry+bread.JPG"><img id="BLOGGER_PHOTO_ID_5423454646295572498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 223px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWglz_bffPu8Q72pYfyLVhaNdxnmM6TtTnvXThpACtuQBzEdU4xmwt8z-p98hn5oMU5sq2vGpSDEjVnvw1XDKbwXaaxFjPH9kNCawmCFT91GDy6w8JlhA0wRzehMSIoIdZs6b4rA/s400/xmas+cherry+bread.JPG" border="0" /></a><br />Mint chip cookies (obviously not vegan)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zWsxXk6Mz7yoW16A2hVFVEhw_Iv7bg_KqUSltcMIova3v2AJf1Ev6yRLGIttFjjkSYKsrY7JMg8oKUXbZJHdf2aR7Mrg3K81DT1NDaYZd7RgDhYCRln1YNIZnFFvPb4SeypLjw/s1600-h/xmas+mint+chip+cookies.JPG"><img id="BLOGGER_PHOTO_ID_5423454572654658786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zWsxXk6Mz7yoW16A2hVFVEhw_Iv7bg_KqUSltcMIova3v2AJf1Ev6yRLGIttFjjkSYKsrY7JMg8oKUXbZJHdf2aR7Mrg3K81DT1NDaYZd7RgDhYCRln1YNIZnFFvPb4SeypLjw/s400/xmas+mint+chip+cookies.JPG" border="0" /></a><br />Banana Oat Bundles (from <em>Vive</em>), half with dried cranberries, half with mini chocolate chips<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1rYbcktBbtPJbXENS_3QF020MCGDXHKr_R983JNfZy_VVnTcZU_rYwzZKwdq_pc7sO7dLo8v0wqCKZ5TiAcs5M_sMOkc5bOPENoevGdH2VMabgk1SMyK25378rLQKOcO_EJlQw/s1600-h/xmas+banana+oat+bundles.JPG"><img id="BLOGGER_PHOTO_ID_5423454477715857970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1rYbcktBbtPJbXENS_3QF020MCGDXHKr_R983JNfZy_VVnTcZU_rYwzZKwdq_pc7sO7dLo8v0wqCKZ5TiAcs5M_sMOkc5bOPENoevGdH2VMabgk1SMyK25378rLQKOcO_EJlQw/s400/xmas+banana+oat+bundles.JPG" border="0" /></a><br />And my New Year’s Day dinner – blackeyed peas with brown rice, bok choy for greens, and broccoli because I always eat broccoli for dinner.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxBdP3zHwmNXFSZjpLs0BzNbb128cte9_3erVePKu9KS9A_jNEkZoqsGOuqNIfkNxmze54Ny7_96mQ5wY9g-hlGdbERVzyyaKapNw5Fn6rq6gs5JTJkj_mkuePLpe4sXZxcuDNA/s1600-h/new+years+dinner.JPG"><img id="BLOGGER_PHOTO_ID_5423454339039643186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxBdP3zHwmNXFSZjpLs0BzNbb128cte9_3erVePKu9KS9A_jNEkZoqsGOuqNIfkNxmze54Ny7_96mQ5wY9g-hlGdbERVzyyaKapNw5Fn6rq6gs5JTJkj_mkuePLpe4sXZxcuDNA/s400/new+years+dinner.JPG" border="0" /></a><br />I enjoyed way too many treats during the holidays and found myself in serious need of a sugar detox. So I signed on for a <a href="http://www.therawdivas.com/">Seven Day Detox with The Raw Divas</a>. I began Saturday and feel so much better – yay! I’m eating only raw fruits and veggies. It’s not difficult, but I do miss cooking. I moved my mixer off the counter and replaced it with the blender to make green smoothies. Oh, and salt. I do miss a sprinkling of flavored sea salt on my veggies. I mentioned on my last post that I got a new camera for Christmas. Now even my boring salads can look yummy.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbejBItHjL4uLt9rTLKttjnywfSTNb0vcpWPWbX-GoXcX60oVz4ALsvbsUIe_Yhbh6mcmUCNqSORYFxPVclgH1t8w-6K6kqAC_YaOmLyfrDT8t7Q7UpV9s-k6E2oADTYCtmORS-g/s1600-h/lunch.JPG"><img id="BLOGGER_PHOTO_ID_5423454124264992178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbejBItHjL4uLt9rTLKttjnywfSTNb0vcpWPWbX-GoXcX60oVz4ALsvbsUIe_Yhbh6mcmUCNqSORYFxPVclgH1t8w-6K6kqAC_YaOmLyfrDT8t7Q7UpV9s-k6E2oADTYCtmORS-g/s400/lunch.JPG" border="0" /></a><br />Or a handful of almonds.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbumdARLuw4PfINP83M6vRhmJcF3_Qa5sC5ad1GVLsxmqfm2meWUn5qPnptN3cyKHxdGRmIibJobzPLhV2a9UiKcIfCYRpUgqRLbdysYFEbDeAkeEH2um8aWqNsc3-zmj6NZFoGA/s1600-h/almonds.JPG"><img id="BLOGGER_PHOTO_ID_5423454041971707730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbumdARLuw4PfINP83M6vRhmJcF3_Qa5sC5ad1GVLsxmqfm2meWUn5qPnptN3cyKHxdGRmIibJobzPLhV2a9UiKcIfCYRpUgqRLbdysYFEbDeAkeEH2um8aWqNsc3-zmj6NZFoGA/s400/almonds.JPG" border="0" /></a><br />See you next time with lots of salads….<br /><div></div></div></div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com21tag:blogger.com,1999:blog-33672952.post-73494458963263243752009-12-27T15:10:00.009-06:002009-12-27T15:17:09.455-06:00Daring Bakers Challenge – Gingerbread House<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfax8zaMdaSXcU23SIOfaxZM6PYZbM30-ZWZPEvj_rSpFGMzbpA3_ZG1QqVtpw20wOGKCDefonSKM3k4xF077wK4N9avnczmUH-WOR_u0FNyA1IIcqKXyArvfUP40i25wIsLsLPg/s1600-h/dbgroup_w180x130.jpg"><img id="BLOGGER_PHOTO_ID_5420027238735850034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfax8zaMdaSXcU23SIOfaxZM6PYZbM30-ZWZPEvj_rSpFGMzbpA3_ZG1QqVtpw20wOGKCDefonSKM3k4xF077wK4N9avnczmUH-WOR_u0FNyA1IIcqKXyArvfUP40i25wIsLsLPg/s400/dbgroup_w180x130.jpg" border="0" /></a><br /><br /><strong><em>The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.<br /></em></strong><br />All I can say about this challenge is I did it. I did it on a very small scale as I was short on time and as always, short on patience. I enjoyed making the dough and my tiny gingerbread house templates. I made a one-fourth recipe of dough as I was sure 9 cups of flour was more than I needed, and far more than my stand mixer could hold! <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_B0tr9A5yThVeButfFWSjrHII8_hVOe6XIXFQG-LklqdffFbqVwTLWy7GqcWt_exlDv6uIqAe_jv-O1Ywe4OuUZAU3bKJXPG3bOyaQ-Uwc3ok13I4ZNzFCD14Qulgzqwwa4U3A/s1600-h/db+gingerbread+dough.JPG"><img id="BLOGGER_PHOTO_ID_5420027043611184418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_B0tr9A5yThVeButfFWSjrHII8_hVOe6XIXFQG-LklqdffFbqVwTLWy7GqcWt_exlDv6uIqAe_jv-O1Ywe4OuUZAU3bKJXPG3bOyaQ-Uwc3ok13I4ZNzFCD14Qulgzqwwa4U3A/s400/db+gingerbread+dough.JPG" border="0" /></a></div><div> </div><div>None of my house (bungalow) pieces were more than three inches. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI0K5QkzAcKXUs0f23kzLw_2qBmdZQiNqDWHKRW3PjNtrqVS4YdrpKMMJFUcboTsaVvRRLzpJe8fuvzMV5i9bc57ll5vLu7yEcXGYPlCGBqHmIJr-LTvFbQ_LrpNYiC7GurQK7Q/s1600-h/db+gingerbread+templates.JPG"><img id="BLOGGER_PHOTO_ID_5420026939570118082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI0K5QkzAcKXUs0f23kzLw_2qBmdZQiNqDWHKRW3PjNtrqVS4YdrpKMMJFUcboTsaVvRRLzpJe8fuvzMV5i9bc57ll5vLu7yEcXGYPlCGBqHmIJr-LTvFbQ_LrpNYiC7GurQK7Q/s400/db+gingerbread+templates.JPG" border="0" /></a><br />Once cut, they baked for a few minutes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPagfCN8aLQkgv735ekhWAvb56HvLJdMvwc8asOEXJtTRH1oic8HeM10PAYAYcJRpVSNm0vD9w3L3pHjWgskERQU4Sx3cfUpdiOJ59q7yV9zepL2j2UD24UHyr5DehfMkCiYzbNA/s1600-h/db+gingerbread+cutouts.JPG"><img id="BLOGGER_PHOTO_ID_5420026838022731842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPagfCN8aLQkgv735ekhWAvb56HvLJdMvwc8asOEXJtTRH1oic8HeM10PAYAYcJRpVSNm0vD9w3L3pHjWgskERQU4Sx3cfUpdiOJ59q7yV9zepL2j2UD24UHyr5DehfMkCiYzbNA/s400/db+gingerbread+cutouts.JPG" border="0" /></a><br />The challenge was to build a house and get it to stand on its own. That much I accomplished. My frosting was quite stiff and gave me so much trouble as I was applying it to the walls. I did the best I could, summoning all my patience to hold the pieces until they became glued together. I bought a few different types of the typical gingerbread house decorations, and voila. Here you can see that my little house is smaller than a bottle of candy sprinkles.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErhQFxh2h95qw3EuuhE6WS9VCP4q14-y9btwXKT1kbW8_VLsObGuXOOKMdFGjFonB5BIphyphenhyphensNtnF5EGdcrDjmwx1fg4QZ170mm415j2oAExkOZZRHpTdrrqCNdP3UntzlXY0YkQ/s1600-h/db+gingerbread+house+1.JPG"><img id="BLOGGER_PHOTO_ID_5420026728026825602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErhQFxh2h95qw3EuuhE6WS9VCP4q14-y9btwXKT1kbW8_VLsObGuXOOKMdFGjFonB5BIphyphenhyphensNtnF5EGdcrDjmwx1fg4QZ170mm415j2oAExkOZZRHpTdrrqCNdP3UntzlXY0YkQ/s400/db+gingerbread+house+1.JPG" border="0" /></a><br />Like I said, I didn’t create a masterpiece, but I did it. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZHwykS3xrUy5qYTeli8u-DXuweNMDUNk8jFCeyHFENb6fS2JlkRFNUzdX0JtHyLpcX-MQ5Xc-rw1vaakNo7HD8Rsax9GjqLLx6m383Y4M9bytbhaTd1IyJw5RDoTQ44blNwPVA/s1600-h/db+gingerbread+house+3.JPG"><img id="BLOGGER_PHOTO_ID_5420026629806360914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 356px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZHwykS3xrUy5qYTeli8u-DXuweNMDUNk8jFCeyHFENb6fS2JlkRFNUzdX0JtHyLpcX-MQ5Xc-rw1vaakNo7HD8Rsax9GjqLLx6m383Y4M9bytbhaTd1IyJw5RDoTQ44blNwPVA/s400/db+gingerbread+house+3.JPG" border="0" /></a><br />You don’t have to leave a comment; I’m just posting cuz I gotta. I’m technically still on vacation a few more days, then I’ll be back with a vengeance showing off the new camera I got for Christmas!<br /><div> </div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com28tag:blogger.com,1999:blog-33672952.post-15789237890930037852009-12-17T19:47:00.005-06:002009-12-17T19:53:27.836-06:00Christmas TreatsI’ve been doing lots of Christmas baking lately and want to share a couple of recipes. The first recipe is for some most excellent <em>Ginger Cookies</em>. The recipe I found was almost vegan, except for the eggs, so it was easily adaptable. The recipe includes a little cocoa powder, and the method is different from any other cookies I’ve made in the past. They are rolled in coarse sugar, so they turn it out crispy on the outside and remain chewy in the middle. They are spiced just right. I think they’re the best I’ve ever made.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5GdFQ-b56eWy_f6VcKPdmcCo2ia7ZMTxChL4y-YfIkiKxcIPNE3yBHVd8Tpo5YYgUKBqNJVxe6cqs3jpxzEgXolG47jDikeDfICGbjtiiaM3XBEWGY91zzXUufiiYC83hZkiKg/s1600-h/ginger+cookies+2.JPG"><img id="BLOGGER_PHOTO_ID_5416387424619402194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5GdFQ-b56eWy_f6VcKPdmcCo2ia7ZMTxChL4y-YfIkiKxcIPNE3yBHVd8Tpo5YYgUKBqNJVxe6cqs3jpxzEgXolG47jDikeDfICGbjtiiaM3XBEWGY91zzXUufiiYC83hZkiKg/s400/ginger+cookies+2.JPG" border="0" /></a><br /><br /><strong><em>Ginger Cookies</em></strong><br />(adapted from Once Upon a Tart)<br /><br />Yield: 5 dozen cookies<br /><br /><em>Ingredients</em>:<br />2 cups sugar<br />2 eggs (I used EnerG egg replacer)<br />½ cup molasses<br />1-1/2 cups vegetable shortening, melted and cooled to room temperature<br />4 cups AP flour<br />1 T. cocoa powder<br />2 t. ground ginger<br />1 t. cinnamon<br />½ t. cloves<br />½ t. allspice<br />2 t. baking soda<br />1 t. salt<br />coarse sugar for rolling<br /><br /><em>Directions</em>:<br />Heat oven to 350º and position rack in center of oven. Line baking sheets with parchment paper.<br /><br />In a large mixing bowl, beat the sugar and eggs together, using the whisk attachment of an electric mixer on high speed until light and well incorporated. Turn mixer to low, beat in the molasses, then the shortening.<br /><br />In a separate bowl, whisk together the flour, cocoa powder, spices, baking soda, and salt. Gradually add to wet ingredients using the paddle attachment of your mixer on low speed until no flour is visible. (My mixture needed about 3 T. of water at this point to get the dough to come together. If you make the nonvegan version with 2 eggs, this won’t be necessary.)<br /><br />Pour a handful of coarse sugar onto a plate. Scoop up heaping teaspoons of dough and roll between your hands to form cookie balls (about 1-1/2 inches in diameter). Roll each cookie ball into the sugar, then place onto the baking sheet. (No need to flatten.) Bake for about 11 minutes or until almost set. <br /><br />Cool the cookies on a wire rack briefly, then transfer off the baking sheet to cool completely. <br /><br /><br />The next recipe is <em>Cherry Pecan Bread</em>. It’s my favorite bread to bake for Christmas because it’s pink! It’s really a cake baked in a loaf pan. It’s soft and light and perfect for Christmas morning. I made mini loaves to give as gifts (and had one left over for me!). <br /><br /><br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yqF9KlQP59sMxssM07UcNgV7N8ChlVOtRDanvALodHupfut9uG9ayAoYhpfshoEm5nH55ceD2Ot0LFHaKs8B-2g5fpLZqdze1p4LVY9r_30_puEnNhw8tVHGXTCilVnHnhV51Q/s1600-h/cherry+pecan+bread+2.JPG"><img id="BLOGGER_PHOTO_ID_5416387279998071330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yqF9KlQP59sMxssM07UcNgV7N8ChlVOtRDanvALodHupfut9uG9ayAoYhpfshoEm5nH55ceD2Ot0LFHaKs8B-2g5fpLZqdze1p4LVY9r_30_puEnNhw8tVHGXTCilVnHnhV51Q/s400/cherry+pecan+bread+2.JPG" border="0" /></a></div><div> </div><div><strong><em>Cherry Pecan Bread</em></strong><br /><br /><em>Ingredients</em>:<br />2 cups AP flour<br />2 t. baking powder<br />1 t. salt<br />¼ cup margarine, softened<br />¾ cup sugar<br />1 egg replacer<br />1 t. vanilla<br />1-1/4 cup cherry juice + nondairy milk<br />1 8-ounce jar maraschino cherries, juice drained and reserved<br />½ cup chopped pecans, preferably toasted<br /><br /><em>Directions</em>:<br />Heat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan. <br /><br />Drain the cherry juice into a 2-cup measure, then add enough milk to make 1-1/4 cups. Coarsely chop the cherries.<br /><br />Stir together the flour, baking powder, and salt in a medium bowl. <br /><br />In the bowl of your stand mixer, beat the margarine, sugar, egg replacer, and vanilla until light and well incorporated. Stir in dry ingredients alternately with cherry juice mixture, stirring just until combined after each addition. Stir in cherries and pecans. <br /><br />Pour into prepared pan and bake for 1 hour and 15 minutes or until tester comes out clean. (Bake mini loaves for about 35 minutes.) Cool in pan for 10 minutes, then remove to wire rack to cool completely.<br /></div><div>HAPPY HOLIDAYS!<br /></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com19tag:blogger.com,1999:blog-33672952.post-77026071468890160672009-12-14T17:28:00.007-06:002009-12-14T17:38:37.757-06:00Daring Cooks Challenge – Vegetable En Croute<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEJg3qa0uCNLa045XE_RMzuHHKWgdfrMjbgzoCsiUIc2o7FqmQHAKV886GNICC2Aea6Jgbt6m3VLDhF6dFyXR0wIoI4g_a8ySBaQNoCiv9A0_jhq8Qtdt0U8VdpiqoGGLVzNXeQ/s1600-h/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5415239118236753282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEJg3qa0uCNLa045XE_RMzuHHKWgdfrMjbgzoCsiUIc2o7FqmQHAKV886GNICC2Aea6Jgbt6m3VLDhF6dFyXR0wIoI4g_a8ySBaQNoCiv9A0_jhq8Qtdt0U8VdpiqoGGLVzNXeQ/s400/dbkitchen_w180x150.jpg" border="0" /></a><strong><em>The 2009 Daring Cooks challenge was hosted by Simone of </em></strong><a href="http://junglefrog-cooking.com/"><strong><em>Junglefrog Cooking</em></strong></a><strong><em>. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from </em></strong><a href="http://www.bbcgoodfood.com/"><strong><em>Good Food Online</em></strong></a><strong><em>.<br /></em></strong><br />This month’s challenge was super easy – bake something in puff pastry. My en croute was filled with a seared Portobello mushroom, pureed white beans seasoned with garlic and balsamic vinegar, and sundried tomatoes. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe-OUeIEyQBbIJi6Qj7kFbUf1sEDnY_8i_dwog4Ulp92tun906LsnriVnbVaVNfY5dFbXUVowgQWYqd9w3_0_IasDJp-W8aFIn_zCtgQ8_uEj5roBoY1JSyPSTILo83gdpGzstw/s1600-h/DC+portobello+to+wrap.JPG"><img id="BLOGGER_PHOTO_ID_5415239046883648834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe-OUeIEyQBbIJi6Qj7kFbUf1sEDnY_8i_dwog4Ulp92tun906LsnriVnbVaVNfY5dFbXUVowgQWYqd9w3_0_IasDJp-W8aFIn_zCtgQ8_uEj5roBoY1JSyPSTILo83gdpGzstw/s400/DC+portobello+to+wrap.JPG" border="0" /></a><br />I wrapped it up…</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zIZ27iM2CBGDFabe3NpzoRv9-wMc665-_TasT-P2jWR-Brf78eKo0s8h2r0qaAbyCvoxbGE6g9VpdfyRPgfkqcSxq1JdVjtesFKRYVPYdf9SmebYgkp66sCjDDaJcWybhXG9Qg/s1600-h/DC+portobello+wrapped.JPG"><img id="BLOGGER_PHOTO_ID_5415238798077729986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 342px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zIZ27iM2CBGDFabe3NpzoRv9-wMc665-_TasT-P2jWR-Brf78eKo0s8h2r0qaAbyCvoxbGE6g9VpdfyRPgfkqcSxq1JdVjtesFKRYVPYdf9SmebYgkp66sCjDDaJcWybhXG9Qg/s400/DC+portobello+wrapped.JPG" border="0" /></a><br />… and baked it at 375 degrees for 30 minutes. It puffed up beautifully.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUEm0V7L1JWV-8Fd47gedCohB5jSxfXlDNv6jkICzHrO9iAPG7HKTt1sGsUdsK9vcE19Eze7i5Ly2JGbBgi7Q2nq1eWokhJHXMUCs4ZJ4GVnBhqazrGVRBpf2edVQ1rxgZUrxew/s1600-h/DC+portobello+puffed.JPG"><img id="BLOGGER_PHOTO_ID_5415238604089740210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 237px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUEm0V7L1JWV-8Fd47gedCohB5jSxfXlDNv6jkICzHrO9iAPG7HKTt1sGsUdsK9vcE19Eze7i5Ly2JGbBgi7Q2nq1eWokhJHXMUCs4ZJ4GVnBhqazrGVRBpf2edVQ1rxgZUrxew/s400/DC+portobello+puffed.JPG" border="0" /></a><br />Here’s the inside shot. You’ll notice my upside down wrapping. The beans and tomatoes were on the bottom instead of the top!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVREjDO5V1yRmUOMJDej2hhOlfkETe6mqkK3WcxJlYKfjl6S_B8SfDWRJ68xS9W-4qNpv6GygUehySsO36Y2WSckh1DUer7aE3Puc9SWblkiaSI2JNLnM4zc4uwVQmYycPnWWSRw/s1600-h/DC+portobello+inside.JPG"><img id="BLOGGER_PHOTO_ID_5415238144087981618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 237px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVREjDO5V1yRmUOMJDej2hhOlfkETe6mqkK3WcxJlYKfjl6S_B8SfDWRJ68xS9W-4qNpv6GygUehySsO36Y2WSckh1DUer7aE3Puc9SWblkiaSI2JNLnM4zc4uwVQmYycPnWWSRw/s400/DC+portobello+inside.JPG" border="0" /></a><br />It was a nice combination of flavors and a delicious dinner. My favorite en croute preparation is whole cauliflower, which I made for <a href="http://eatnvegn.blogspot.com/2008/11/our-vegan-thanksgiving-2008.html">Thanksgiving dinner last year</a>.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQoWTYKtWTkc26t1cb8W6moxxIKXwf7QOziXfz_cdG93Syq4aFZ56xwzamAS3eC-JM7GPF1ZKKBxdx2FG7JsEfXf7Bvj5u1TrnpTbfjJW2YVfYL5Icyy53SWAgY4t89S50dRwRQ/s1600-h/DC+portobello+caul+ready+to+carve.jpg"><img id="BLOGGER_PHOTO_ID_5415238008237911682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQoWTYKtWTkc26t1cb8W6moxxIKXwf7QOziXfz_cdG93Syq4aFZ56xwzamAS3eC-JM7GPF1ZKKBxdx2FG7JsEfXf7Bvj5u1TrnpTbfjJW2YVfYL5Icyy53SWAgY4t89S50dRwRQ/s400/DC+portobello+caul+ready+to+carve.jpg" border="0" /></a><br />Puff pastry wrapped things are so festive and would be beautiful on any holiday table. It looks so fancy but couldn’t be easier. Roll out some dough and wrap something up!<br /><div> </div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com14tag:blogger.com,1999:blog-33672952.post-35985985714130344162009-12-09T19:50:00.006-06:002009-12-09T19:56:01.602-06:00More Greens!I’m sorry I’ve been such a lazy blogger. Guess I’ve also been a lazy cook. I’m just enjoying the greens that come in my CSA box. This past weekend I got a beautiful bunch of greens, including Romaine lettuce, mustard greens, Red Russian kale, Swiss chard, cilantro, and turnips with tops. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CV4b9wttxYdcMhnx2018OHcowboVLNExCleXwJoa3t7rn-t1HP5BOQfNMZcR0s2ZCz6RFV0j6jXWxK8CJIH_3oLefiv2y7AurgHQoL6iJEtl4-tyuO2P_sihwWpiUZJEMvDZ6A/s1600-h/csa+120509.JPG"><img id="BLOGGER_PHOTO_ID_5413419526603606818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CV4b9wttxYdcMhnx2018OHcowboVLNExCleXwJoa3t7rn-t1HP5BOQfNMZcR0s2ZCz6RFV0j6jXWxK8CJIH_3oLefiv2y7AurgHQoL6iJEtl4-tyuO2P_sihwWpiUZJEMvDZ6A/s400/csa+120509.JPG" border="0" /></a><br /><br />I also got this….<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmvO2ljbfexj0wbv_cu51W5LuEvJjVYlitgRltHSCWGNCFFxHdMDVylfmP21mSK0UBgKwMp1mWX9V3GDkjW55dbN4sb8LSD77yDZwZ31coqlL83TzLcfG9-S68t_jWBLB2OXhKQ/s1600-h/black+radish.JPG"><img id="BLOGGER_PHOTO_ID_5413419337953113858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 381px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmvO2ljbfexj0wbv_cu51W5LuEvJjVYlitgRltHSCWGNCFFxHdMDVylfmP21mSK0UBgKwMp1mWX9V3GDkjW55dbN4sb8LSD77yDZwZ31coqlL83TzLcfG9-S68t_jWBLB2OXhKQ/s400/black+radish.JPG" border="0" /></a></div><div><br />… which I think is a Black Spanish radish. It’s the biggest radish I’ve ever seen! I haven’t cut into yet. It’s still sitting in my kitchen waiting for me to decide when and how to use it.</div><div> </div><div>This particular dinner of greens was cooked with fresh onions and tomatoes and seasoned with a mustard sauce. Alongside is some lentils and rice. <br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcec5rDZT7AzKiZPcbXM2APF09m3ddOUbXimYPvagjX_v3iTIxmXMRcPVN32dJcNBsS_xDondt2uwkvpb1pgpTnEaf8PiXpeaOyHp27J2e0jQbQbqkFmwp6VuS5YgsD6nndtwNA/s1600-h/greens+dinner.JPG"><img id="BLOGGER_PHOTO_ID_5413419176392525762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcec5rDZT7AzKiZPcbXM2APF09m3ddOUbXimYPvagjX_v3iTIxmXMRcPVN32dJcNBsS_xDondt2uwkvpb1pgpTnEaf8PiXpeaOyHp27J2e0jQbQbqkFmwp6VuS5YgsD6nndtwNA/s400/greens+dinner.JPG" border="0" /></a><br />I’m sure you are all as busy as I am these days. I have a party and a cookie swap to bake for, and another Challenge coming up, so I will be posting some yummy treats soon!<br /></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com17tag:blogger.com,1999:blog-33672952.post-37450462569070244022009-12-02T18:36:00.010-06:002009-12-02T19:03:24.332-06:00Fresh Fall FoodAs I mentioned earlier, I’ve been eating rather simply lately, just enjoying the plain fresh taste of the season’s harvest. My past 2 farm boxes were most excellent.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2uqQwQF_Atj9A9cR1M1UgREyJC6pggKZkyhYdQr5gawQb4lwqX8tD_xfcTUfUd_2fGEpDhUvVCycEwSVKQn1RxkOQhYs4WkIuiTXUFVrji36Ii8zJefZpOfX7uW-Dxe6iO0DTg/s1600-h/csa+110709.JPG"><img id="BLOGGER_PHOTO_ID_5410808134000399186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2uqQwQF_Atj9A9cR1M1UgREyJC6pggKZkyhYdQr5gawQb4lwqX8tD_xfcTUfUd_2fGEpDhUvVCycEwSVKQn1RxkOQhYs4WkIuiTXUFVrji36Ii8zJefZpOfX7uW-Dxe6iO0DTg/s400/csa+110709.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc0iAVb6Atvs49rME1OKXXf31J0QMwjoUcWJHrqqGHFW6FWvjvz3SrsNTdDHCBq3lu0wXiDBv2aZaOprdpfO2lM_KvU-54ZSTFC08Kozfmctn50noF9pmwN5j2F7a0lVr8kDHLw/s1600-h/csa+111909.JPG"><img id="BLOGGER_PHOTO_ID_5410807976096582210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc0iAVb6Atvs49rME1OKXXf31J0QMwjoUcWJHrqqGHFW6FWvjvz3SrsNTdDHCBq3lu0wXiDBv2aZaOprdpfO2lM_KvU-54ZSTFC08Kozfmctn50noF9pmwN5j2F7a0lVr8kDHLw/s400/csa+111909.JPG" border="0" /></a></div><div> </div><div>Two things I adore this time of year are all the greens, and romano beans. If you’re not familiar with romanos, they are giant, flat green beans. In my last CSA box I got a 2 pound bag! I simply steam the beans about 5 minutes, then eat them like french fries. Sometimes just with sea salt.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgED_QXFmMkurBtzAwcqYHdei-qvspst81jDZYeshbLpQH8lfyc4gkCPC_vBErgwA5tQRNBSOdd81ZAfLQRV2GnOLZ_n65omw0F8jDIN_r1IYepbY0p5vfe2MGjsOecxz5h6X3R6A/s1600-h/romanos+done.JPG"><img id="BLOGGER_PHOTO_ID_5410807689899031474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgED_QXFmMkurBtzAwcqYHdei-qvspst81jDZYeshbLpQH8lfyc4gkCPC_vBErgwA5tQRNBSOdd81ZAfLQRV2GnOLZ_n65omw0F8jDIN_r1IYepbY0p5vfe2MGjsOecxz5h6X3R6A/s400/romanos+done.JPG" border="0" /></a><br />Sometimes with nooch.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheScNPX_PX6V0GaouL2YTN40rGPltbw9kKmDLglioQBHPUWfsacf1-qL8wufTqXU_YLDQ_fMkfWWFi1xN7bijYO5W81OpqLVsedoY0roQOZMsr2m63w9KfmywCgFqyPZIJ5IVpRw/s1600-h/romanos+n+nooch.JPG"><img id="BLOGGER_PHOTO_ID_5410807546442063330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheScNPX_PX6V0GaouL2YTN40rGPltbw9kKmDLglioQBHPUWfsacf1-qL8wufTqXU_YLDQ_fMkfWWFi1xN7bijYO5W81OpqLVsedoY0roQOZMsr2m63w9KfmywCgFqyPZIJ5IVpRw/s400/romanos+n+nooch.JPG" border="0" /></a></div><div> </div><div>And sometimes I dip them in marinara sauce.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSW4ewUdB2jcvfGIhyOgLB-rOpfpM6pOclvXcHRd7kOffSMaDTfoglCftsZ9nYgBtdIDDfOPNPMaUNtBzLx2gI7pV94LJkrgTh0voFxGr_1mXoNNJ8TdcOdsj9eW8p_vuTpWtwg/s1600-h/romanos+n+marinara+2.JPG"><img id="BLOGGER_PHOTO_ID_5410807387528432018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSW4ewUdB2jcvfGIhyOgLB-rOpfpM6pOclvXcHRd7kOffSMaDTfoglCftsZ9nYgBtdIDDfOPNPMaUNtBzLx2gI7pV94LJkrgTh0voFxGr_1mXoNNJ8TdcOdsj9eW8p_vuTpWtwg/s400/romanos+n+marinara+2.JPG" border="0" /></a><br /></div><div>With all the peppers and onions I’ve gotten, they make a tasty addition to whatever greens I cook. Plus they really add nice color.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvat6e_qfWgxtNnOkTvG_No7js-ivbTRVjAggl4YrPwRAfzmE0mWoMs2znvGX7D2w8YVrPYPJkbVAVC6u6VuNlYQE1ddMLSFPBcuG4AJ30roq6uUoGFNQ0LvRi0ZNXDJdDZNNOBw/s1600-h/greens.JPG"><img id="BLOGGER_PHOTO_ID_5410803270624885394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvat6e_qfWgxtNnOkTvG_No7js-ivbTRVjAggl4YrPwRAfzmE0mWoMs2znvGX7D2w8YVrPYPJkbVAVC6u6VuNlYQE1ddMLSFPBcuG4AJ30roq6uUoGFNQ0LvRi0ZNXDJdDZNNOBw/s400/greens.JPG" border="0" /></a><br />My favorite way to eat greens is with onions and mushrooms. I’ve just been crazy for mushrooms lately!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxardD6qgRmVE2acAY0HpOl8p-yFkUvT4udFMpqYDuLuNs_2S4DSQUx8mW_8vessoOd0dzDzXDor5WuuH-AJuoPy3tPvVvvdlIzQxkiPboz0nSAHmyRqb8oGNFufOgYoXWE3AmyA/s1600-h/greens+n+shrooms.JPG"><img id="BLOGGER_PHOTO_ID_5410802990738168866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxardD6qgRmVE2acAY0HpOl8p-yFkUvT4udFMpqYDuLuNs_2S4DSQUx8mW_8vessoOd0dzDzXDor5WuuH-AJuoPy3tPvVvvdlIzQxkiPboz0nSAHmyRqb8oGNFufOgYoXWE3AmyA/s400/greens+n+shrooms.JPG" border="0" /></a><br /></div><div>I splurged on a spaghetti squash and must say it turned out to be a fantastic purchase. I don’t know if my oven karma was just right or if I’ve finally learned to pick out good winter squashes, but this was hands down the sweetest, best spaghetti squash ever. I could have eaten it straight out of the shell. But I made it into a meal topped with spaghetti sauce and sides of greens and broccoli. Heavenly!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivro416ur-fpcFWq1hD411Ykzr2QqWaqiESp7RVU89LwIBXnGFqtLOUBiws9ycrLSqTqDUYgi23tOKJONWX3kI3nxaSwo3BE6JdX4HGXyl1za-iUw7UCQIvQ0hvrL5YBQUo2JjCA/s1600-h/spag+squash+dinner.JPG"><img id="BLOGGER_PHOTO_ID_5410802830267583218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivro416ur-fpcFWq1hD411Ykzr2QqWaqiESp7RVU89LwIBXnGFqtLOUBiws9ycrLSqTqDUYgi23tOKJONWX3kI3nxaSwo3BE6JdX4HGXyl1za-iUw7UCQIvQ0hvrL5YBQUo2JjCA/s400/spag+squash+dinner.JPG" border="0" /></a><br />I want to compliment all of you who prepared Thanksgiving dinners. No matter how elaborate or cozy, you all made some amazing meals - bravo!</div><div><br />PS – Try some romano beans!<br /><div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com19tag:blogger.com,1999:blog-33672952.post-88318300945148632802009-11-27T13:59:00.007-06:002009-11-27T14:10:28.660-06:00Daring Bakers Challenge – Cannoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlLs8ZZHyUTbJzPRH4Xl715UJB5IPPQGv3R-bKku3ITTZc6Bv0JWhZD3HIFTndiHEAvHosye72WlGnV_Q5p9ZS_3tns-A6jA99w1XipIsNI06kq1IucLlx03ZPajdpPFjpFEWqQ/s1600/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5408876535202829442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlLs8ZZHyUTbJzPRH4Xl715UJB5IPPQGv3R-bKku3ITTZc6Bv0JWhZD3HIFTndiHEAvHosye72WlGnV_Q5p9ZS_3tns-A6jA99w1XipIsNI06kq1IucLlx03ZPajdpPFjpFEWqQ/s400/dbkitchen_w180x150.jpg" border="0" /></a><br /><div></div><strong><em>The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of </em></strong><a href="http://www.lisamichele.wordpress.com/" target="_blank"><strong><em>Parsley, Sage, Desserts and Line Drives</em></strong></a><strong><em>. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.<br /></em></strong><div></div><br /><div>As you know cannoli are fried, tube-shaped pastry shells filled with sweetened ricotta cheese, pastry cream, mousse, whipped cream, ice cream, etc. Fortunately, we were given great latitude in this challenge. I have never eaten cannoli and have never wanted to. I don’t own cannoli forms, I don’t fry, and I don’t eat soy cheese or creams. But I do love these challenges! So you won’t see beautiful little pastries in this post. No, I went with a baked, savory, stacked variation with the clever name (and so fun to say) Cannolipolean. <br /><br />The only required element of this challenge was the dough. I love to make dough and this dough was fun to make. It had wine in it! I loved the smell of the wine as I was rolling out the dough and as it was baking. I made a one-fourth portion of the recipe, yielding a tiny little dough ball.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzFf4XEMtxPXVoQJ_o-DIIPOIOXz5_7cppI5KV0PqYaWnxiizNU0nCNbFyGt086IGhvCvvkcARoIjVF6W0JfBfI8Eb51Dvcb1n0lT146X5jtSu7zxDPRhX6EtuhqnW6byoPebVw/s1600/cannoli+dough.JPG"><img id="BLOGGER_PHOTO_ID_5408876335552777522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 201px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzFf4XEMtxPXVoQJ_o-DIIPOIOXz5_7cppI5KV0PqYaWnxiizNU0nCNbFyGt086IGhvCvvkcARoIjVF6W0JfBfI8Eb51Dvcb1n0lT146X5jtSu7zxDPRhX6EtuhqnW6byoPebVw/s400/cannoli+dough.JPG" border="0" /></a><br />It rested overnight, then I rolled out four 5-inch rounds.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr7edAvfKa1yHEY7tuXL1S9DE09NpijHGpnYsXJcEUbuJwwvUla-cVYxPb3q-djR2Ufha5_V1Pk6AlTb3xZuaN6oXKr_uHUtr4NdTGriG5Sf1w8VHm7C8Fbxia9ptiU2v9qNfNg/s1600/cannoli+dough+rolled.JPG"><img id="BLOGGER_PHOTO_ID_5408876242629883394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr7edAvfKa1yHEY7tuXL1S9DE09NpijHGpnYsXJcEUbuJwwvUla-cVYxPb3q-djR2Ufha5_V1Pk6AlTb3xZuaN6oXKr_uHUtr4NdTGriG5Sf1w8VHm7C8Fbxia9ptiU2v9qNfNg/s400/cannoli+dough+rolled.JPG" border="0" /></a><br />I popped them into mini tart pans to bake – they just happened to be the perfect size.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkmk0JvSyxv3m6OmzZOm7pxpw-u_BfuzK2f8SfS4ruA90hI6cuKWzh1UaULHF1PRRwLWUT63AjUEC01d1wN7zzqsiCTnIztyfPdGbAsETbPadv0UZShHBke3V57c_2y-gpTEr0A/s1600/cannoli+dough+to+bake.JPG"><img id="BLOGGER_PHOTO_ID_5408876110662739970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 327px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkmk0JvSyxv3m6OmzZOm7pxpw-u_BfuzK2f8SfS4ruA90hI6cuKWzh1UaULHF1PRRwLWUT63AjUEC01d1wN7zzqsiCTnIztyfPdGbAsETbPadv0UZShHBke3V57c_2y-gpTEr0A/s400/cannoli+dough+to+bake.JPG" border="0" /></a><br />A baked version is not as crispy as the fried, but these little discs browned nicely and were very crispy.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmDbw3ZxvMs7rsO7sAW5pR1CX093F4fu4rsTqVYg5CqIB8rzkPghqd-07wl7SDewfYUNLt_-ses6i4tBFDYDvksN-sdHz3rc1WW5AL8B9lw9VrSlMqVDXoKRwKltaPgqFsOxuVg/s1600/cannoli+dough+done.JPG"><img id="BLOGGER_PHOTO_ID_5408875952914798274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmDbw3ZxvMs7rsO7sAW5pR1CX093F4fu4rsTqVYg5CqIB8rzkPghqd-07wl7SDewfYUNLt_-ses6i4tBFDYDvksN-sdHz3rc1WW5AL8B9lw9VrSlMqVDXoKRwKltaPgqFsOxuVg/s400/cannoli+dough+done.JPG" border="0" /></a><br />For my Cannolipolean filling, I chose two of my favorite ingredients – mushrooms and broccoli. I sauteed them with onions, garlic, wine and lots of herbs. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TUPaJrA9HndwCkw6yy6lo40nAy4Ggp1zauhB3vONGPxsdP4RKMg6DcA8m7kBg3of9libG9nWt5K7GufPBUAaipgz0waMX1fnS2Og_w-39LCkhqvcy7GPfBSlDgz3osZCUn_btg/s1600/cannolipolean+1.JPG"><img id="BLOGGER_PHOTO_ID_5408875791070771618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TUPaJrA9HndwCkw6yy6lo40nAy4Ggp1zauhB3vONGPxsdP4RKMg6DcA8m7kBg3of9libG9nWt5K7GufPBUAaipgz0waMX1fnS2Og_w-39LCkhqvcy7GPfBSlDgz3osZCUn_btg/s400/cannolipolean+1.JPG" border="0" /></a><br />This turned out to be a very nice dinner. It was tasty and just the right size. And so I’ve still never eaten a traditional cannoli pastry, but that’s okay. I have a new favorite word, “Cannolipolean”!!<br /><br /><br /><br /><br /><div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com24tag:blogger.com,1999:blog-33672952.post-81314301686029515002009-11-24T19:02:00.001-06:002009-11-24T19:03:52.874-06:00Happy Thanksgiving!I won’t be cooking a feast this year. Chase is away and I will be dining out with my mom and brother. <br /><br />I hope you all have a fantastic holiday. Enjoy your family, food, and fellowship, and remember to take a moment to be thankful for the blessings you have received.aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com8tag:blogger.com,1999:blog-33672952.post-5796680851906240002009-11-18T20:18:00.003-06:002009-11-18T20:21:43.315-06:00Look CloselyI’ve been eating very simply lately, so this post is brought to you by my very talented and creative aunt. I believe she made these tricky treats for Halloween. <br /><br />TV Dinner for Two?<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9MRZmu-IKEhSDIbKNnoyPBIbrjwlc_FJlEnzAx8pBRGsox4BtrfzapRfuJeHAYGI5J0Acydm7DnkyrMg_bcZ3WMy0w5FGlBOFnsqLnX31CCJnvXxQsgXjcSYbBfxiUALvHV_Bg/s1600/tv+dinner+cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5405633626990368226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 271px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9MRZmu-IKEhSDIbKNnoyPBIbrjwlc_FJlEnzAx8pBRGsox4BtrfzapRfuJeHAYGI5J0Acydm7DnkyrMg_bcZ3WMy0w5FGlBOFnsqLnX31CCJnvXxQsgXjcSYbBfxiUALvHV_Bg/s400/tv+dinner+cupcakes.jpg" border="0" /></a><br /><br />These mashed potatoes, peas and carrots, and fried chicken are really cupcakes! Aren’t they the cutest things ever?!! The mashed potato cupcakes are topped with yellow starburst candy and caramel, the peas and carrots are m&m’s and starburst, and the fried chicken breading is crushed cornflakes. I think they are quite impressive. Her inspiration came from <a href="http://www.foodnetwork.com/recipes/tv-dinner-cupcakes-recipe/index.html">this recipe</a>. <br /><br />Anyone motivated to make a cupcake Thanksgiving buffet? <br /><div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com26tag:blogger.com,1999:blog-33672952.post-7210150968060537322009-11-14T11:11:00.011-06:002009-11-14T11:23:40.095-06:00Daring Cooks Challenge - Sushi!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEPYk-ntDaWZM6nbroVMLIwQuSg3gxlkUxppKxmw6VcSKdGzHqh2ro4WDdimU3Ihth5wcM4ftF0Kl8sMXUoM4b1D4cLwhyIR_GxTqoftfrOTfqeUQy8fFTvHP6YZpK2VPd1pQIw/s1600-h/dbkitchen_w180x150.jpg"><img id="BLOGGER_PHOTO_ID_5404009499486519586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEPYk-ntDaWZM6nbroVMLIwQuSg3gxlkUxppKxmw6VcSKdGzHqh2ro4WDdimU3Ihth5wcM4ftF0Kl8sMXUoM4b1D4cLwhyIR_GxTqoftfrOTfqeUQy8fFTvHP6YZpK2VPd1pQIw/s400/dbkitchen_w180x150.jpg" border="0" /></a><br /><strong><em>The November 2009 Daring Cooks challenge was brought to you by Audax of </em></strong><a href="http://audaxartifex.blogspot.com/"><strong><em>Audax Artifex</em></strong></a><strong><em> and Rose of</em></strong><a href="http://bitemekitchen.blogspot.com/"><strong><em> The Bite Me Kitchen</em></strong></a><strong><em>. They chose sushi as the challenge.</em></strong><br /><br />Hooray for a fun vegan challenge!<br /><br />The challenge was in four parts:-<br /><br />Part 1: Making proper sushi rice – wash, rinse, drain, soak, cook, dress, and cool short grain rice until each grain is sticky enough to hold toppings or bind ingredients. Then use the cooked rice to form three types of sushi.<br />Part 2: Dragon sushi roll – an avocado covered inside-out rice roll with a tasty surprise filling.<br />Part 3: Decorative sushi – a nori-coated rice roll which reveals a decorative pattern when cut.<br />Part 4: Nigiri sushi – hand-shaped rice rolls with toppings.<br /><br />I’ve mentioned many times how poor my rice making skills are. Part 1 was obviously my biggest challenge. I prepared the rice exactly as per the instructions. After all the rinsing and soaking, I put the rice in a big pot along with a piece of kombu. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglp3cyI5DvvmGuuLtwZdBqx_DnhuGluJeWNawgfOqtFXrbpSfkWUL7hbgp2vhGPjVMUyajt1nmdJmcr4O56l0RFPAN58k9J74S437TFk5_EL5VVGxrURZsJWNT0FW_Ygu3T0jElA/s1600-h/sushi+pot+with+kombu.JPG"><img id="BLOGGER_PHOTO_ID_5404009246635582514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 273px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglp3cyI5DvvmGuuLtwZdBqx_DnhuGluJeWNawgfOqtFXrbpSfkWUL7hbgp2vhGPjVMUyajt1nmdJmcr4O56l0RFPAN58k9J74S437TFk5_EL5VVGxrURZsJWNT0FW_Ygu3T0jElA/s400/sushi+pot+with+kombu.JPG" border="0" /></a>I am thrilled to report that my sushi rice turned out perfectly! Quite unlike my usual attempts at making a proper rice. Look at all those individual grains.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixH5Gze85rQyy9nVqjEwU2jyi3eUs-qSTjJ2bq7mHU9kdSQVCqo__GuflWVWbKhVuMBjj_4lmTf92P2wgqH1NC01b2HeEdBZKigJWvIbO4kr3ogNEh7fc8VsN5JPU7Cq7GWyLmg/s1600-h/sushi+rice+cooled.JPG"><img id="BLOGGER_PHOTO_ID_5404009129221492690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixH5Gze85rQyy9nVqjEwU2jyi3eUs-qSTjJ2bq7mHU9kdSQVCqo__GuflWVWbKhVuMBjj_4lmTf92P2wgqH1NC01b2HeEdBZKigJWvIbO4kr3ogNEh7fc8VsN5JPU7Cq7GWyLmg/s400/sushi+rice+cooled.JPG" border="0" /></a></div><div> </div><div>For the rest of the challenge I made a small batch of each type of roll. The inside out roll took me a couple of tries, but surprisingly I had a rather easy and fun time making all the sushi.<br /><br />TexMex sushi is quite popular here, so that was the inspiration for Part 2. My Inside-Out Dragon Roll was filled with spicy sweet potatoes and black beans.<br /><div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2CYIETI3c37DwZ6XJQH38Gsg2uxDoe4yAXxVqPV2NfG-TzZy4RdpwFJwb3w-0XbZY2SzVSQqQOT8AKnBfAP0JcHMN1k2aw_PbGlpEmH40R0dcIAAphL01HTLZY-VaExQxDJ9PQ/s1600-h/sushi+dragon+roll+prep.JPG"><img id="BLOGGER_PHOTO_ID_5404008699715550002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2CYIETI3c37DwZ6XJQH38Gsg2uxDoe4yAXxVqPV2NfG-TzZy4RdpwFJwb3w-0XbZY2SzVSQqQOT8AKnBfAP0JcHMN1k2aw_PbGlpEmH40R0dcIAAphL01HTLZY-VaExQxDJ9PQ/s400/sushi+dragon+roll+prep.JPG" border="0" /></a> </div><div>I topped him with avocado and then plated him with cilantro and sriracha legs, and a green onion tongue and head decoration. He was deeeeelicious!</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5404008824855426706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_Gc6C5HIJWAciAWH4xWDDgJvOYcImRO8P52V-nV3FMs4s8Rhs7SLBwYATcuYEAzSV4ow-dJ5zXV5BREGg_F9huaUdmdyeI7q13tUx6Q6FO4i1spWAcfc-kuzWWV7lKsavulrKA/s400/sushi+dragon+roll.JPG" border="0" /><br />Part 3, the Spiral Roll, was simply filled with colorful veggies – cabbage, carrots, cucumbers, and red bell peppers.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uy552sgcE9Jca6s7b66fEBiRSG1mB_jn4-BGg0K2nXR5pE8t9v99qYi9kvslY6fnY6WpqEFPC0m9KsHeyRDdWXcH8DXvs5tCEJdYinJNI0DznWFdEgSLz7wVqt7AB3lHhndH7w/s1600-h/sushi+spiral+prep.JPG"><img id="BLOGGER_PHOTO_ID_5404008578507492722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uy552sgcE9Jca6s7b66fEBiRSG1mB_jn4-BGg0K2nXR5pE8t9v99qYi9kvslY6fnY6WpqEFPC0m9KsHeyRDdWXcH8DXvs5tCEJdYinJNI0DznWFdEgSLz7wVqt7AB3lHhndH7w/s400/sushi+spiral+prep.JPG" border="0" /></a>Nothing fancy, but quite pretty and so fresh tasting.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwjwaujuFTQRoxxNRA1tGQKBlXkODoPpMbyJrUB_3aUmNcuKRbT4nGe4afEIJAbd5k6VXp9hhqUM8JMICQjorGPXLzOVxxEnxnapezCxJShIujf1wKQS72EtI9ghJTL6KOGzRnQ/s1600-h/sushi+spiral.JPG"><img id="BLOGGER_PHOTO_ID_5404008442221576562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 344px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwjwaujuFTQRoxxNRA1tGQKBlXkODoPpMbyJrUB_3aUmNcuKRbT4nGe4afEIJAbd5k6VXp9hhqUM8JMICQjorGPXLzOVxxEnxnapezCxJShIujf1wKQS72EtI9ghJTL6KOGzRnQ/s400/sushi+spiral.JPG" border="0" /></a><br />Finally, Part 4, the super easy Nigiri Rolls. Simply topped with a smear of wasabi paste and shitake mushrooms. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZknLsRkhK2S9EMS9fQPrH08EJyKhO2p0c96OuPrKk7j77wwVbPkDBFQ8FMTVJ88Zo4UnQxyt1HjEAQISRjVqxvu4lQX0vnPvQb9Shsc0nu-tysFA-c3EcXPC6fa9JqapwzXtc3Q/s1600-h/sushi+nigiri.JPG"><img id="BLOGGER_PHOTO_ID_5404008274466898098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZknLsRkhK2S9EMS9fQPrH08EJyKhO2p0c96OuPrKk7j77wwVbPkDBFQ8FMTVJ88Zo4UnQxyt1HjEAQISRjVqxvu4lQX0vnPvQb9Shsc0nu-tysFA-c3EcXPC6fa9JqapwzXtc3Q/s400/sushi+nigiri.JPG" border="0" /></a><br />Chase and I ate as much as we could for a fabulous late lunch. Thanks again to the hosts for providing such great instructions. Click <a href="http://audaxartifex.blogspot.com/2009/11/daring-cooks-sushi-challenge.html">here</a> for recipes, including the perfect sushi rice.<br /><div> </div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com24tag:blogger.com,1999:blog-33672952.post-72307847092171723492009-11-09T18:42:00.016-06:002009-11-09T19:16:20.836-06:00Beer FoodNot food you EAT with beer; food you MAKE with beer! Beer was the theme for our October Food Bloggers potluck. Now it may not seem like the season for cole slaw, but it’s still warm in Texas. I can even remember making a Christmas cole slaw one year with green cabbage and red peppers. Anyway, I brought <em>Cole Slaw with Beer Dr</em>essing to our potluck and got plenty of compliments on it. I admit I know nothing about beer and I don’t even drink beer, but I do keep Budweiser in my fridge for guests, so that’s what I used in this recipe. I would think whatever you have in your fridge would work just fine.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_cgR56OuPpyEl3CMqUkoAGK8xaN0zO4Ho94o-bxo2g9GDZH5IhZG19R8YA_2d0goVXBlzwqleU5ag0gjBmZCd6VXinyWrBLiRjOWgnIh7UYbgKArgRPjAbJKDwp9lhJkk_C6bA/s1600-h/slaw+w+beer+dressing.JPG"><img id="BLOGGER_PHOTO_ID_5402275961484357202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_cgR56OuPpyEl3CMqUkoAGK8xaN0zO4Ho94o-bxo2g9GDZH5IhZG19R8YA_2d0goVXBlzwqleU5ag0gjBmZCd6VXinyWrBLiRjOWgnIh7UYbgKArgRPjAbJKDwp9lhJkk_C6bA/s400/slaw+w+beer+dressing.JPG" border="0" /></a><br /><br /><strong><em>Cole Slaw with Beer Dressing</em></strong><br /><br />This recipe serves 12. I also made a tester half batch using exactly half of all ingredients.<br /><br /><em>Ingredients</em>:<br />1 pound red cabbage, finely shredded<br />1 pound green cabbage, finely shredded<br />1 pound carrots, shredded (I used a preshredded package)<br />1 yellow onion, thinly sliced<br />1 red bell pepper, thinly sliced<br />1/3 cup white sugar<br />1 t. celery seeds<br />1 – 12 ounce can beer<br />1/3 cup canola oil<br />¼ cup cider vinegar<br />3 t. prepared mustard<br />1 t. agave nectar<br />2 t. salt<br />½ t. black pepper<br />½ t. red pepper<br /><br /><em>Directions</em>:<br />In a very large bowl, toss together the cabbage, carrots, onion, and pepper. Sprinkle the sugar and celery seeds over the mixture and toss again.<br /><br />Pour beer into a saucepan and bring to a boil. Let boil for 5 minutes. Whisk in the oil, vinegar, mustard, agave nectar, and spices. Remove from heat and pour over slaw. Stir until well coated. Cover and refrigerate overnight. <br /><br />When ready to serve, drain in a colander. Taste for seasoning, toss again, and put into a serving bowl. <br /><br /><br />Our potluck was held at the 512 Brewery. Can you believe I had never been to a brewery before? 512 is a small business, more like a hobby for the proprietors. They had several beers available for sample and of course the head man was available to answer our questions.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IplrgpKJGbHJ4xXvjZYj-kgl6XZf_uUXT2phn_DYHZLvj607wlAKeD9jg_J5Q15F0kg9mpjx4mhmD10Oe5n4t6Umro_e6r8CAVLwajl8bYxI4WfYslHjPV1Du5ri822rZ-Mo3g/s1600-h/512+brewery.JPG"><img id="BLOGGER_PHOTO_ID_5402275831889103954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IplrgpKJGbHJ4xXvjZYj-kgl6XZf_uUXT2phn_DYHZLvj607wlAKeD9jg_J5Q15F0kg9mpjx4mhmD10Oe5n4t6Umro_e6r8CAVLwajl8bYxI4WfYslHjPV1Du5ri822rZ-Mo3g/s400/512+brewery.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmTNgWN93pXRDrPOkodE30LQ0N0Opm6F9gSOgSIQSe8FSQKE9KSakXyQLn3OCiwCAw_KHsVn0zQiatKCq96R46C8I79j6n3JxW8RUnUsUn5L37-zswNhn-AOketePmECExKPKKg/s1600-h/512+brewery+2.JPG"><img id="BLOGGER_PHOTO_ID_5402275754099085202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmTNgWN93pXRDrPOkodE30LQ0N0Opm6F9gSOgSIQSe8FSQKE9KSakXyQLn3OCiwCAw_KHsVn0zQiatKCq96R46C8I79j6n3JxW8RUnUsUn5L37-zswNhn-AOketePmECExKPKKg/s400/512+brewery+2.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRI9cKF5EIrrCzzaNwn6iSHUxQ_AIIOMaXkKxIW41ZENte1yBTJdMvf-CdeopcH5tIeWhPFFw_oynQS1M-s_hCcFvrIkiHK-qrrZ7nX7Z-pMBcQReeNQXuOtorPQNpiZ8t7FaGA/s1600-h/512+man.JPG"><img id="BLOGGER_PHOTO_ID_5402275673513175106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRI9cKF5EIrrCzzaNwn6iSHUxQ_AIIOMaXkKxIW41ZENte1yBTJdMvf-CdeopcH5tIeWhPFFw_oynQS1M-s_hCcFvrIkiHK-qrrZ7nX7Z-pMBcQReeNQXuOtorPQNpiZ8t7FaGA/s400/512+man.JPG" border="0" /></a>As always, the bloggers brought some very creative dishes to share. Some food I could eat:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaYXQfWiE8-xPZTn8fB3DRVKVc309-npiJBafDvflcTFHx09rlo33SEb0WUMDKoSAl_lShd2g0gVAJCw3iavi07LhWAQCTGPPgL2RZwVbOovrHW9nUysI37sXYazeX7pX04f9kg/s1600-h/beer+batter+avocado.JPG"><img id="BLOGGER_PHOTO_ID_5402275582685168930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaYXQfWiE8-xPZTn8fB3DRVKVc309-npiJBafDvflcTFHx09rlo33SEb0WUMDKoSAl_lShd2g0gVAJCw3iavi07LhWAQCTGPPgL2RZwVbOovrHW9nUysI37sXYazeX7pX04f9kg/s400/beer+batter+avocado.JPG" border="0" /></a>Beer Battered Fried Avocado<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeq68zqLf8XBtoimu6iioPtB01YQ8xCNsSuOl1gYV1jsdfm9FnXy-U-S5MLjtRrZlIsG-xC1l_raFsX-DsVR8lJdq1monosKtQrRzTCjcR0rBFw9PiQOCIuViraOqspU2Ybgq3w/s1600-h/beer+braised+brussels.JPG"><img id="BLOGGER_PHOTO_ID_5402275453099598370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeq68zqLf8XBtoimu6iioPtB01YQ8xCNsSuOl1gYV1jsdfm9FnXy-U-S5MLjtRrZlIsG-xC1l_raFsX-DsVR8lJdq1monosKtQrRzTCjcR0rBFw9PiQOCIuViraOqspU2Ybgq3w/s400/beer+braised+brussels.JPG" border="0" /></a>Beer Braised Brussels Sprouts<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRVnM7ihPQ63RYtJ6djMblK9H694yHfmwlNu0UyyltflIywetY-4b-xasymQiiKMtltpDwfzPsh-ieyPbjvaaV2mn-kCk8eZQL46D3cuGCUGnDc5BelNrm7eOIEteHN-SCKrjoQ/s1600-h/mine+n+sallys.JPG"><img id="BLOGGER_PHOTO_ID_5402275344778558178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 391px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRVnM7ihPQ63RYtJ6djMblK9H694yHfmwlNu0UyyltflIywetY-4b-xasymQiiKMtltpDwfzPsh-ieyPbjvaaV2mn-kCk8eZQL46D3cuGCUGnDc5BelNrm7eOIEteHN-SCKrjoQ/s400/mine+n+sallys.JPG" border="0" /></a><br />My slaw and my cousin’s beer braised black bean salad and homemade tortillas (My cousin makes what she calls *hybrid* tortillas, made with half white flour and half corn meal – corn flavored tortillas that don’t break!)<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirr2UIe_W7CNtg533xhN2hgeWutLiVl70azr6Mts4QbFinJm3OUI2UYbH3AujqxPeOkVd8SHioLvvMvBqQ9TpnBm9hOhwxqTFgfUxJJDC1WxWJYhN5rPc65XRyyRpCuS_VvbQylQ/s1600-h/rice.JPG"><img id="BLOGGER_PHOTO_ID_5402275205193923650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirr2UIe_W7CNtg533xhN2hgeWutLiVl70azr6Mts4QbFinJm3OUI2UYbH3AujqxPeOkVd8SHioLvvMvBqQ9TpnBm9hOhwxqTFgfUxJJDC1WxWJYhN5rPc65XRyyRpCuS_VvbQylQ/s400/rice.JPG" border="0" /></a><br />Some rice that went with a meaty stew!<br /><br /><br />Nonvegan foods that were a hit:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41VUKBaQMJ4mI-V3azi-q0YB_ERKmgVJnHWdYJwM1ydlgPhbZK31ft08knICbA-0JV8BTN5ZKIUfBDG6DmwoYoeR3veG0drljbX8cUuj_Qt9HOv4jnDfy5LkhCYJudY7JU-ImFQ/s1600-h/beer+crust+pizza.JPG"><img id="BLOGGER_PHOTO_ID_5402274972674443666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41VUKBaQMJ4mI-V3azi-q0YB_ERKmgVJnHWdYJwM1ydlgPhbZK31ft08knICbA-0JV8BTN5ZKIUfBDG6DmwoYoeR3veG0drljbX8cUuj_Qt9HOv4jnDfy5LkhCYJudY7JU-ImFQ/s400/beer+crust+pizza.JPG" border="0" /></a><br />Beer Crust Pizza<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldiDw4dZWCg5T8JJ_mn_wkaQUgIjIbxGarK60WQhfseb4Qq-ZcosMQgUbFthlj9J3La2mlvMR9hl4_JbAA9Ieztqvj2-AjG6w9SJSHMZUXELH2cdKa7UTzAE74mbTkdXaxWRpLw/s1600-h/kabocha+squash+pumpkin+ale+cakes.JPG"><img id="BLOGGER_PHOTO_ID_5402274854830892002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 223px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldiDw4dZWCg5T8JJ_mn_wkaQUgIjIbxGarK60WQhfseb4Qq-ZcosMQgUbFthlj9J3La2mlvMR9hl4_JbAA9Ieztqvj2-AjG6w9SJSHMZUXELH2cdKa7UTzAE74mbTkdXaxWRpLw/s400/kabocha+squash+pumpkin+ale+cakes.JPG" border="0" /></a>Kabocha Squash Pumpkin Ale Cakes; Roasted Cauliflower and Rice<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhd4Tsozo-XzvXazCnQQSTHiCfTaund_ST6g2JzkR-H7qKRLXx4RwIQG4FzfVxMeKMVeAV_S7U4g5WpPICdnc0cJZmm8aXHxO19nzTqo7FQoqJO0lX9CKCb1eyQzQw6vSEDF5PQ/s1600-h/pumpkin+ale+cheesecake.JPG"><img id="BLOGGER_PHOTO_ID_5402274748669283282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 369px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhd4Tsozo-XzvXazCnQQSTHiCfTaund_ST6g2JzkR-H7qKRLXx4RwIQG4FzfVxMeKMVeAV_S7U4g5WpPICdnc0cJZmm8aXHxO19nzTqo7FQoqJO0lX9CKCb1eyQzQw6vSEDF5PQ/s400/pumpkin+ale+cheesecake.JPG" border="0" /></a><br />Pumpkin Ale Cheesecake<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgaOOjaw90CYx5hsQZ1-Rv2qNaH3O5xYrYeS04YWTxSCSU2sE1LelTmM5OPQmmHSZ2j8UgQ0BCojgGKNL9jOUsHS8oMWNS6G3cakJ0-Uy4MhXqUPS0fTkU8BnPcN_LxfmtcLWiQ/s1600-h/beeramisu+n+beer+caramels.JPG"><img id="BLOGGER_PHOTO_ID_5402274048028069682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgaOOjaw90CYx5hsQZ1-Rv2qNaH3O5xYrYeS04YWTxSCSU2sE1LelTmM5OPQmmHSZ2j8UgQ0BCojgGKNL9jOUsHS8oMWNS6G3cakJ0-Uy4MhXqUPS0fTkU8BnPcN_LxfmtcLWiQ/s400/beeramisu+n+beer+caramels.JPG" border="0" /></a><br />And the crowd favorites – Beer-a-misu and Beer Caramels.<br /><br /><br /><div>Kind of a small crowd this month, but the weather was great and 512 was a great host. I look forward to the next event!<br /><div> </div></div></div></div></div></div></div></div></div></div></div></div></div>aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com18tag:blogger.com,1999:blog-33672952.post-74766382447350944562009-11-04T18:31:00.005-06:002009-11-04T18:38:22.137-06:00Favorite Pumpkin StewI made this stew Halloween night. It’s so yummy, much a like a chili but sweet with pumpkin and corn. I hope you enjoy it as much as I do.<br /><br /><strong><em>Pumpkin, Corn, and Bean Stew</em></strong><br />(Also known as <em>Three Sisters Stew</em>)<br />Adapted from <em>150 Vegan Favorites</em><br /><br />Yield: 4 large servings<br /><br /><em>Ingredients</em>:<br />1 T. vegetable or canola oil<br />1 medium yellow onion, diced<br />3 cloves garlic, minced or pressed<br />1 15 oz. can fire roasted tomatoes<br />1 T. sweet paprika<br />1 T. dried Mexican oregano<br />1 t. ground cumin<br />½ t. salt<br />½ t. crushed red pepper<br />½ t. black pepper<br />3 T. fresh parsley (or 1 T. dried)<br />4 cups diced pumpkin or winter squash<br />2 cups vegetable broth<br />2 cups frozen sweet corn kernels<br />1 15 oz. can red or pink beans, drained and rinsed<br /><br /><em>Directions</em>:<br />Heat oil over medium heat in a 3 quart sauce pan. Add the onions and garlic. Cook and stir until soft and fragrant, about 5 minutes. Add tomatoes and spices and cook a few more minutes. Add pumpkin and broth and bring to a simmer. Cook over medium low heat, stirring occasionally, for about 20 minutes, or until the pumpkin is tender. Add in the corn and beans and heat through, about 10 more minutes. Thicken the stew by mashing some of the pumpkin. Enjoy as is or over a bed of grains. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E0wZfyxWzBp_PeYiE4aesU_0Ywme3IwuOw1jR_RNWxOh5FlIl6nD8TyTZjWu0QRncwxyn1fY23YuaWnY17SRA4Flv_rbWvM4W4q-TpXoExEeIP6A34orwZwq17cDijyjK7Z32Q/s1600-h/pumpkin+stew.JPG"><img id="BLOGGER_PHOTO_ID_5400411807152452050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5E0wZfyxWzBp_PeYiE4aesU_0Ywme3IwuOw1jR_RNWxOh5FlIl6nD8TyTZjWu0QRncwxyn1fY23YuaWnY17SRA4Flv_rbWvM4W4q-TpXoExEeIP6A34orwZwq17cDijyjK7Z32Q/s400/pumpkin+stew.JPG" border="0" /></a><br /><br />There were so many outstanding MoFo posts this year! Congratulations to all of you who participated.<br /><br />If you want to wish me a Happy Veganiversary, November 1 was Year 4!aTxVegnhttp://www.blogger.com/profile/17949520229934543457noreply@blogger.com16