tag:blogger.com,1999:blog-32019958296457125232024-03-05T09:25:44.828-05:00Earthly EpicureanNavigating the world of fresh, natural, fine food, wine
and all things environmentally friendly.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-3201995829645712523.post-75331491937283690092015-04-19T00:33:00.000-04:002015-04-19T00:33:17.026-04:00Paleo Grain-Free "Nut-Nola"<div class="separator" style="clear: both; text-align: center;">
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A) It's been eons since I posted last. Why?<div>
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Where to begin? Grad school, traveling, up and moving myself cross country. Then settling into a new job in a new state... and house hunting... House buying. House maintaining. With a kitchen that just does not inspire me to do anything but assemble and crack open wine. </div>
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We're working on that (perhaps this blog may turn into a blow-by-blow tale of a 1928 English-Style/Tudor cottage renovation)...</div>
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B) In the meantime, I've gone strict no corn or grains or wheat - just rice and a tad of potato. If you don't know me, then you don't know the weakness I have for the wavy thick-cut sea salt Kettle Chips. I may keep them in business.</div>
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Since I live in Utah, and my favorite granola substitute (yes, because I don't eat oats) is produced with love in little ol' Rhode Island (<a href="http://www.paleonola.com/" target="_blank"><b>Paleonola</b></a> is the best!), I've resorted to attempting to make it at home to reduce my carbon footprint... This is my first attempt, and it's SO good. While I will try to save it only for breakfast, it did come out at dinner tonight.<br /><div>
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<u><b>Nut-Nola</b></u></div>
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I prefer mine with maple and sour dried cherries, with a dash of cinnamon, but start with this basic recipe and experiment as you desire.<br /><br />1 1/2 cups raw walnuts<br /> 2 cups raw, whole cup almonds<br /> 1 cup hazelnuts or pistachios<br /> 1 cup pumpkin seeds, shelled<br /> 2 cups sunflower seeds, shelled<br /> 1/2 cup raw coconut oil<br /> 1/3 cup maple syrup<br /> 2 tsp vanilla<br /> 1 tsp cinnamon<br /> 1-2 tsp salt, as you desire<br /> 2 cups dried fruit (I like blueberries, sour cherries, cranberries)<br /><br />Preheat oven to 325 degrees F. Line a baking sheet a silpat or parchment. Place the walnuts, almonds, other nuts, and pumpkin seeds into a food processor and pulse to break the mixture into a large “meal” consistency.<br /><br />In a small saucepan, melt the coconut oil, syrup, vanilla, salt, and cinnamon together until smooth. Pour liquids into the food processor and top with the sunflower seeds, and pulse to combine.<br /><br />Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Let cool, breaking up the mixture to prevent it from sticking from the silpat. <br /><br />Once cool, stir in the dried fruit. Store in an airtight container or resealable bag in the refrigerator or freezer.</div>
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Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-33093491795597349742014-03-25T21:42:00.000-04:002014-03-25T21:42:14.648-04:00Muhammara (Say WHAAT?!)<div class="separator" style="clear: both; text-align: center;">
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Repeat after me... Moo-Ha-Mar-A!<br />
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What might you ask is this? It is basically a red pepper dip from Aleppo, Syria. My first encounter with muhammara was when I was working in the test kitchen at <a href="http://www.saveur.com/article/Recipes/Red-Pepper-and-Walnut-Dip-Muhammara" target="_blank"><b>Saveur Magazine, and I got to lo and behold first test a recipe</b></a> for this concoction I knew nothing about -- nor what it tasted like.<br />
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Holy taste bud delight!<br />
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Think bright roasted red peppers with syrupy pomegranate sweetness, add the smoothness of walnuts and breadcrumbs blitzed with olive oil... and a good dose of cumin for depth? <i>Yeah</i> - basically that is what this is. Hungry yet?<br />
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I forgot about muhammara until I was shopping the Whole Foods Market in Salt Lake City, desperately looking for anything that would excite my baby food/soft mush diet (the joys of a broken jaw). In the hummus aisle (who says you can't eat hummus with a spoon?!), I found a little slice of heaven in a container. Needless to say, I devoured a half pint solo in four days.<br />
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Back East, I knew I couldn't find the same product. So I decided to whip out the old Saveur recipe and tweak it for my ease and what was available. The end result that night was delicious. A day or two later? Still amazing, even though the subtle heat from the red pepper flakes has deepened and become a bit smokier. Given it is 20 degrees colder where I am in VT than home in UT or RI, I gladly welcome some heat in my life!!! Should you not share my penchance for heat, by all means reduce/eliminate the red pepper flakes all together!<br />
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<b>Muhammara</b><br />
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13 ounces roasted red peppers, drained<br />
2/3 cup pistachio crumbs (this is basically 50/50 breadcrumbs and ground pistachios - sub in all breadcrumbs if you like, just be sure to taste the dip so it's to your liking)<br />
1 cup shelled walnuts<br />
5 cloves garlic, peeled<br />
6 teaspoons pomegranate molasses<br />
1 teaspoon cumin<br />
Salt, to taste<br />
1/2 to 1 teaspoon red pepper flakes<br />
1 cup olive oil<br />
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Combine peppers through cumin in a blender or Cusinart and puree. Add salt, red pepper flakes, and half of the oil. Blend well. Add the remaining oil as desired, tasting for seasoning, heat, and sweetness.<br />
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Serve with pita points -- or for those with a broken jaw, a spoon!<br />
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Makes... a LOT!Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-58322079780357327792014-02-26T21:33:00.000-05:002014-02-26T21:33:19.590-05:00Banana-Peanut Butter-Almond-Coconut Smoothie<div class="separator" style="clear: both; text-align: center;">
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This should be a crime. It's relatively healthy, but so calorie packed with substance (rather than those sugar- and dairy-filled milkshakes you might get at your local fast food joint). And SO good.<br />
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I've recently been restricted to a liquid diet. Not all as fun as you might think. No booze, and I've recently resumed coffee to get me through finals. It's not running through my system all too well.<br />
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After 36 hours no food, I could hardly walk by myself without lunging for something (or opting for the wheelchair). I'm usually a stair-taker -- I couldn't even do that (albeit two flights at 8,500 feet isn't a piece of pie). Some may stay in the hospital in that condition, thinking they were too weak to go home. I've been through surgery before -- you only heal as fast as the quality sleep and rest you get, the remedies your mom gives you (OK, for me...), and the quality, nutrient-packed foods that I only seem to get at home. So, what did I make as soon as I got home Sunday night, still groggy from anesthesia? A calorie-packed smoothie full of good fats that would quell my hunger, soothe my throat, go down smoothly, and enable me to sleep through the night.<br />
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I hit the nail on the head.<br />
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**I use this as a post-op, low volume, calorie-dense treat. It would also be good for those in a refeeding stage eager to minimize simple sugars.<br />
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<u><b>Banana-Peanut Butter-Almond-Coconut Smoothie</b></u><br />
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1 banana, frozen<br />
1/4 cup smooth, organic peanut butter<br />
Liquid probiotics, if desired<br />
Cinnamon, if desired<br />
1 teaspoon coconut oil<br />
1/2 cup Coconut Bliss Vanilla Island frozen dessert<br />
1/2 cup, plus more if desired, sweetened almond milk<br />
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Combine all ingredients in a Vitamix and puree on high until smooth and velvety. Enjoy in a mug or with a spoon.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-2215520326614605632014-02-16T07:00:00.000-05:002014-02-16T07:00:05.198-05:00Roasted Cauliflower Salad<div class="separator" style="clear: both; text-align: center;">
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It's been one of those weekends where Friday couldn't come soon enough, and you wish Friday (with it's 18" of snow) was just a darn SNOW day so you could frolic in the field and enjoy it all.<div>
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Ha. </div>
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While the car and stairs are dug out, I've decided to spend my evening inside cooking up a storm - namely this dish below, inspired by <b><a href="http://www.foodandwine.com/recipes/roasted-cauliflower-salad-with-lentils-and-dates" target="_blank">this recipe</a></b> from Food & Wine magazine.</div>
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Some notes. I can't tolerate lentils, and I was craving something more simple and tasty... So I used the spice blend in the F&W recipe, and then roasted my little chunks of cauliflower, and added a slew of kale. SCORE! </div>
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This is SO good. Enjoy it alone, with some marcona almonds for a light lunch, or toss with some kale ribbons, rice pasta, and a bit more olive oil or butter and you've got a delicious and nutritious dinner!</div>
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<u><b>Roast Cauliflower Salad</b></u></div>
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1 head cauliflower, cut into bite-sized chunks</div>
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Olive oil, to coat</div>
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Salt, as desired</div>
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1 shallot, thinly sliced</div>
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10 dates, chopped</div>
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1-2 tablespoons honey</div>
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1/4-1/2 teaspoon cinnamon</div>
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1/4 teaspoon cayenne</div>
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1/4-1/2 teaspoon cumin</div>
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8 small Lacinato kale leaves, finely chiffonaded</div>
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Preheat oven to 350 degrees F. Toss cauliflower florets with olive oil and a bit of salt. Place in oven and roast until deeply colored, about 30 minutes.</div>
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Meanwhile, combine 1 tablespoon olive oil, shallot, dates, honey, cinnamon, cayenne, cumin, and a pinch of salt. Stir to combine. Add kale. Set aside.</div>
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Once the cauliflower is done, immediately toss hot cauliflower with the spice mixture, toss well, and let rest for 5 minutes. Stir well again, taste for salt, then serve.</div>
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Serves 2 as a main dish, 4 as a side dish.</div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-48460803645902665092014-02-12T20:33:00.000-05:002014-02-12T20:33:00.419-05:00Gluten Free Waffles<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_557510545"></span><span id="goog_557510546"></span>I. LOVE. WAFFLES!<br />
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Last year, banana-nut almond flour pancakes were my go-to. This year? I actually haven't made pancakes, french toast, or waffles since... this summer? The morning I went mountain biking and did THIS to my legs? <br />
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(Yeah, I was complimented on my war wounds shopping in one of the SLC Whole Foods. I kind of liked it).<br />
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This summer, there were a few occasions when I slept in, made a big lazy breakfast, and sat out on the sunny deck. It currently looks like this:<br />
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French toast (with Udi's GF bread) was my first go-to. Then I realized I had the little waffles makers. Personally, I prefer Belgian-style (the thick kind) waffles, but these were oh so tasty. Topped with salted nuts, sliced bananas, coconut flakes, cinnamon, and LOTS of hot maple syrup from VT...? AMAZING!<br />
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<b>Gluten-Free Almond Flour Waffles</b><br />
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1/2 cup almond flour<br />
1/3 teaspoon baking soda<br />
1/3 teaspoon baking powder<br />
1/4 teaspoon cinnamon<br />
2 tablespoons sugar<br />
Pinch of salt<br />
2 eggs, separated<br />
2 tablespoons grapeseed oil<br />
1/2 teaspoon vanilla<br />
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In a large bowl, whisk together dry ingredients. Add egg yolks in a well in the middle. Whisk together. Add oil and vanilla and combine well. Whip egg whites until stiff peaks, and add to batter gently, folding in until just mixed.<br />
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Pour into a heated, lightly greased waffle iron. Cook according to the timer on the waffle maker. Top with your choice of toppings, perhaps blueberries and maple syrup, peanuts and fruity syrup, or my favorite, bananas, salted nuts, and LOTS of maple syrup!<br />
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<br />Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-31971806233036040862014-02-10T19:50:00.000-05:002014-02-10T19:50:00.275-05:00Almond Flour Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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These have been a go-to of mine over the past year. Filled with blood sugar-stabilizing almond flour and antioxidant-rich blueberries, I like to think these are a virtuous breakfast treat. The reality is, they're amazing because they never fail in keeping me full and satiated until lunch... a good thing when you're always on the move.<br />
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<b>Gluten-Free Almond Flour Blueberry Muffins</b></div>
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<i>Loosely adapted from <a href="http://www.elanaspantry.com/ratio-rally-quick-breads/" target="_blank">Elana's Pantry</a></i><br />
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4 ounces almond meal or flour (I like Bob's Red Mill)</div>
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2 large eggs, beaten well</div>
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1 ounce honey or maple syrup</div>
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1/4 teaspoon baking soda</div>
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1/2 teaspoon apple cider vinegar</div>
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2 cups frozen blueberries (you can also choose another fruit in a similar chunk size)</div>
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Combine dry ingredients in a small bowl. In a medium bowl, combine wet ingredients. Stir dry ingredients into wet ingredients. Stir in blueberries. Pour into prepared muffin tins, about 2/3 full. Bake at 350 F for 15-20 minutes, or until a tester comes out clean. Let cool completely. Serve within 24 hours or freeze to enjoy at a later date.</div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-54078256826738551952014-02-04T10:01:00.002-05:002014-02-04T10:01:31.096-05:00Banana-Nut Vanilla Chia Breakfast Pudding<div class="separator" style="clear: both; text-align: center;">
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As a child, I LOVED 'fish eyes and glue' - tapioca pudding for the rest of you...<br />
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Fast forward 28 years, and I'm dairy-free (for the most part). So tapioca pudding and I haven't partied together in quite a while. Luckily, I discovered chia seeds.<br />
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I've been looking for raw chia seeds for a while - ended up finding a package at my local TJ Maxx (along with the best Marmot furry vest EVER, score!) this past fall. I'm hooked!<br />
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Chia pudding is the perfect healthy breakfast for me. Easy to make, healthy, filling, readily packable in a Mason jar. And topped with bananas, salted macadamia nuts (or <b><a href="http://earthlyepicurean.blogspot.com/2014/02/candied-spiced-macadamias.html" target="_blank">these crazy ones</a></b>), and some <b><a href="http://earthlyepicurean.blogspot.com/2011/02/perfect-bar-snack-rhode-island-style.html" target="_blank">candied nuts</a></b>, like you see below, it'll keep me going all morning!<br />
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Here's my recipe for a basic breakfast pudding that you can dress up with your choice of toppings. What is your favorite way to dress up your chia pudding?<br />
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Basic Vanilla Chia Pudding<br />
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1/2 cup chia seeds<br />
2 cups vanilla almond milk<br />
1/2 tsp vanilla<br />
2 tbsp maple syrup (brown rice syrup also works well)<br />
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In a small bowl, combine all the ingredients well. Let sit, refridgerated, overnight. Scoop into mason jars and top with your favorite toppings! I like chopped bananas, nuts, and cinnamon.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com1tag:blogger.com,1999:blog-3201995829645712523.post-82253389432601979782014-02-04T07:39:00.000-05:002014-02-04T07:39:00.723-05:00Banana Ice Cream<div class="separator" style="clear: both; text-align: center;">
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What to you do when you have six over-ripened bananas?<br />
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Make banana bread you say? Well yes, if you do gluten...<br />
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But if not? Why not make "healthy" banana ice cream?<br />
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I'd seen this recipe many times prior, but never got my act around to execute it. One hot day this summer, nothing sufficed for breakfast before a mellow hike. I was hot. Thirsty. This was the perfect breakfast. Nutritious, yet could be dressed up with power foods like macadamias, coconut, and dried cranberries for added oomph to power me up hill.<br />
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How do you like to dress up your banana "ice cream?"<br />
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<b>Banana "Ice Cream"</b><br />
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6 bananas, diced, and frozen<br />
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In a Cuisinart, blend frozen bananas until creamy. Serve immediately.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-24561116602957541602014-02-02T14:32:00.000-05:002014-02-03T08:33:39.733-05:00 Eat Your Colors<div class="separator" style="clear: both; text-align: center;">
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So where have I been? The past, oh, 4 months have been a blur. Like putting your life on fast-forward xx4? Yeah. Welcome to mine. Life really should come with a pause button.<br />
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While I have been cooking, there isn't anything wild and crazy you haven't seen yet... so I'm going through some of the posts I should have posted back, oh, WHEN I TOOK THESE SHOTS?!?! But there are times when you gotta hunker down and work hard.<br />
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So, this is the second installment in a series of "Remember When" food shots from when the grass was green and the temperatures were consistently above 30 degrees F. I had just ridden 60-70ish miles with a dear friend from Vermont to raise money for the <a href="http://www.krempelscenter.org/" target="_blank"><b>Krempels Center</b></a> for those who have suffered from brain trauma. We were so gung-ho on getting a beer (or two...) that by the time the ride was over, there was no more food! Armed with some chocolates, I decided to forget meandering around southern New Hampshire seeking food and beelined it home, where I promptly cleaned off all the road grime, poured myself a large glass of wine, some salty macadamias and apricots, then napped until dinner time.<br />
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This is what I awoke to, to go along with another much needed glass of wine. A brilliant salad, full of color. Cherry tomatoes. Avocadoes. Orange segments. Cucumber. Sweet red pepper. Leafy Boston lettuce and baby greens. And, of course, brilliantly purple edible flowers. Dressed with a light maple-champagne vinaigrette, it was the perfect thing to round out a busy day.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-81626997632894015962014-02-01T20:07:00.000-05:002014-02-01T20:07:56.850-05:00Remember When? Grilled Pizzas<div class="separator" style="clear: both; text-align: center;">
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It's been ages since I've posted... I decided to go through my culinary adventures since June 2013 and share some of the highlights....<br />
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This was one of my favorite summer meals. I spent the summer in Utah, living up in my little slice of heaven at Alta Ski Area and working in downtown Salt Lake City on environmental remediation and compliance contracts -- my dream job.<br />
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As it was just me, I spent a lot of time cooking up fresh vegetables from my share from<a href="https://libertyheightsfresh.com/" target="_blank"> Liberty Heights Fresh</a> and grilling chicken sausages or my favorite Canyon Meadows Ribeye from <a href="http://www.caputosdeli.com/" target="_blank">Caputo's</a>. This meal was an impromptu attempt to feed myself when nature released her fury.<br />
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Flash back to July 4th. I had spent the morning hiking with friends and napping up at Cecret Lake solo. Walking home, a good friend convinced me to join him for a drink at a BBQ. Three drinks later, I rolled home and collapsed into bed... only to be woken up at 12 midnight to a rainstorm the likes of which I'd never heard.<br />
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The next morning, I awoke at 5:30 to make my way down Little Cottonwood to the gym. But, I was quickly thwarted at avalanche gate B. It was down (and there was no snow). I was so confused. The power didn't go out - what was wrong?<br />
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After calling good friends in the know, I saw the UDot announcement that we'd had rockslides and mudalanches... and the road was closed. So, no work for me. Hiking it will be! Worse, I was in desperate need of food...<br />
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Lucky for me, that night, I had frozen pizza dough and a fresh bunch of figs and arugula from a shop earlier in the week at my disposal... the rest, they say, is history.<br />
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<b>Grilled Pizzas</b><br />
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1 frozen pizza crust<br />
Brown rice flour, as needed<br />
Cheese, for topping (I like mozzarella, tallegio, goat cheese, Brie)<br />
Toppings of your choosing<br />
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Preheat the grill to 500 degrees F. Roll out the dough into two small rounds. Coat lightly with brown rice flour. Place on hot grill for 2-3 minutes, flip. Cook 2 minutes longer. Take the crust inside and top with your choice of sauce and toppings, first cooked side up. Place the pizza, second side down, back on grill (with the top closed) until the cheese is just melted. Let cool 1-2 minutes and serve.<br />
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Some combinations I like:<br />
Arugula, grilled figs, pesto, proscuitto<br />
Pesto, pignola nuts, raisins<br />
Pesto, tomato sauce, caramelized onions, and zucchini<br />
<br />Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-62093326598911646032014-02-01T19:17:00.000-05:002014-02-02T08:44:26.470-05:00Candied Spiced Macadamias<div class="separator" style="clear: both; text-align: center;">
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These are one of my all-time favorite snacks... slash glam cheese platter accompaniments, plus a great gift for the holidays. And they're easy to make -- healthy -- AND easy to eat!<br />
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I make two versions of these -- one with herbs de Provence. The other with a spicy cayenne-cumin-curry mix.<br />
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The spice mix, I feel, goes best with some salted macadamias as a base. The herbs de Provence go well with salted mixed nuts. But the fun here is being creative with making up a combination that suits you!<br />
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Here's the basic recipe -- feel free to experiment and try new combinations as you see fit<br />
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<b>Spiced Candied Nuts</b><br />
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2 cups salted mixed nuts (if you don't use salted nuts, then add salt to taste, well)<br />
1/2 cup honey, plus more if desired<br />
2-3 tablespoons spice mix (herbs de Provence or 1/3-1/3-1/3 cayenne-cumin-curry)<br />
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In a large (10-12") skillet, heat up nuts over medium high heat. Add honey and cook until liquid and nuts are all coated. Add seasonings, distributing well. Stir well and cook 1-2 minutes longer, until honey starts to caramelize. Pour onto silpat or parchment paper, and cool completely.<br />
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Serve with an array of cheeses (Fromager D'Affinois and Humboldt Fog), fig jam, and fruit... or with a hearty kale or arugula salad... or snack plain alone!Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-24920346306325594592013-10-02T21:16:00.000-04:002013-10-02T21:16:00.942-04:00Summer Squash Pudding<div class="separator" style="clear: both; text-align: center;">
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This recipe is one of those favorites I grew up with, and this summer, presented with a bounty of yellow squash, I couldn't resist modifying this family favorite to my (mostly) gluten-free lifestyle.<br />
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First, I substituted the sour cream with goat cheese, as I had that from my CSA, and as I'm supposed to avoid dairy in general, I opted for the lesser of two evils (plus that goaty-ness from the cheese added depth of flavor). I then subbed gluten-free breadcrumbs in for traditional ones (these are readily available at Whole Foods. I'm still on the hunt in the Upper Valley). </div>
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In general, I grew up with this dish baked in a large custard dish, so the egginess was more tender than I presented it. I wanted something a little firmer that wouldn't "ooze" when I transported it to work for lunch. I did something similar tonight here in VT, albeit baking it in a springform for more of a tart/flan than... custardy "bar??"</div>
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Either way -- this was delicious. So much I've been craving that comfort this week.</div>
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(If you're gluten free and don't have breadcrumbs, I tried mashing rice crackers -- like those Asian Seaweed ones -- into crumbs and topping it with those. It worked surprisingly well!).<br />
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<u><b>Gluten-Free Summer Squash Pudding</b></u><br />
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5 small yellow squash, sliced thick and steamed until mushable<br />
2 eggs<br />
1 tbsp sugar<br />
1 tbsp butter<br />
2 tbsp garlic and herb soft goat cheese<br />
Salt, to taste<br />
GF breadcrumbs, for topping<br />
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Bake 10-15 minutes at 350 degrees if in big pan, longer if deeper, until the egg is just set. (With about 1.75-2 inches, I baked this for 20 minutes. Perfect!)</div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-61838402480396329812013-09-30T20:26:00.002-04:002013-09-30T20:26:55.099-04:00Marcella Hazan - Comfort Food for All<br />
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<img alt="" class="alignleft size-medium wp-image-146" height="300" src="http://www.foodinitaly.org/wp-content/uploads/2010/10/marcella-hazan.jpg?w=300" title="marcella hazan" width="400" /></div>
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<i><span style="font-size: xx-small;">From FoodinItaly.org</span></i><br />
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The world lost a magnificent woman yesterday.<br />
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Marcella Hazan was a woman after my own heart. A biologist by training (like me, er, ecologist here?), she forever changed how we all at home cooked, and cooked Italian dishes, for sure.<br />
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She was bold and confident enough to admonish Mario Batali for his risotto cooking technique. And her patience, simplicity, and passion for Italian cooking could never be overlooked.<br />
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Marcella has left a rather large impression on me. I grew up devouring her tomato sauce, laden with the most tender, sweet sofrito ever (I became a sofrito believer because of her). And while her bolognese is a labor of love, made with milk and slowly cooked for hours, it has never let me down (and to this day, is the dish I turn to when feeling under the weather and in need of some TLC). I will always refer to her recipes for delicious, flavorful, and precise recipes, and can't wait to cook them (and pass them along) to the next generation.<br />
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If you've never <a href="http://www.nytimes.com/recipes/1015181/bolognese-meat-sauce.html" target="_blank"><b>tried her Bolognese</b></a>, I implore you to do so this week. You'll thank me.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-22178350853852228142013-09-27T11:30:00.000-04:002013-09-27T11:30:01.289-04:00Summer Rolls with Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
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This was one of the highlights of my summer adventures in the kitchen. Being back in a (another?) land-locked state, this time I had access to tons of super-fresh fish flown in daily from AK. And I had a mad hankering for salmon.<div>
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One night salmon, the next night leftovers. At 8,550, cold salmon salads don't have the same appeal as they do in hot and steamy NYC. Rather, where it's easily 50 degrees at night on the hottest summer days, this girl needs a little heat (spice?!) in her life. </div>
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<a href="http://4.bp.blogspot.com/-DbQPycRRBFg/Uce0ieYa-JI/AAAAAAAAOzc/-M6kSOWzHY0/s1600/IMG_1741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-DbQPycRRBFg/Uce0ieYa-JI/AAAAAAAAOzc/-M6kSOWzHY0/s640/IMG_1741.jpg" width="480" /></a>Summer rolls are super easy to make, and, when you have a glass of wine at hand, kind of therapeutic to make after a long day in the office. Plus, these are great for a party any day!<br /><br /><u><b>Spicy Peanut Sauce</b></u><br /><br />1 tbsp ginger, chopped<br />2 cloves garlic<br />2 serrano chiles, chopped<br />Salt, as needed<br />Less than ¼ honey<br />½ teaspoon crush red pepper flakes<br />2/3 cups unsweetened peanut butter (smooth)<br />2 tbsp Worcestershire sauce<br />1 tbsp rice wine vinegar<br />2 tablespoons toasted sesame oil<br />1/3 cup water, as needed<br /><br />In a food processor, blend the first four ingredients until finely minced. Scrape down sides and add the remaining ingredients, through sesame oil. Puree well. Season to taste, thinning out the mixture as needed. Feel free to balance out the flavors. Let sit at room temperature for a couple hours for the flavors to blend and mellow.</div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-42266229671004755982013-09-25T20:50:00.000-04:002013-09-25T20:50:59.215-04:00Easy Roasted Tomatillo SalsaAnd... more radio silence from me. It's been a busy month! I returned from an epic summer along the Wasatch Front and decompressed along the South Coast of Massachusetts for a couple of weeks before returning to one of my favorite places in New England: The Upper Valley. <div>
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While the recipes may wane with classes underway, I'll try to post a couple of times a month. First up is one of the wild, new flavors I encountered this summer: Roasted Tomatillo Salsa. I should preface this with a) I've never willingly bought tomatillos and b) never really cooked with them. So when they come my way via a CSA not once, but TWICE, I knew some ingenuity would have to be mustered up.</div>
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First up, the one result I DID document digitally, oh and then LOSE: Roasted Tomatillo Salsa. It was a few days before I hosted a bunch of friends for a casual potluck-movie night at 8,550 feet. Roasting anything at that altitude takes some patience and additional moisture. But the thought of just blitzing raw tomatillos in a Cuisinart didn't appeal to me. I've said this a million times over: Everything is better roasted. And with some heat. </div>
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For ease, and to add depth of flavor, I roasted the tomatillos, chiles, and garlic together (bathed in some water to keep them moist while completely roasting through - it's dry at altitude!). This is a mindlessly easy recipe, and delicious -- I think one guest (assisted by another) downed the entire bowl!</div>
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Another motivating factor for posting this today: It's a GREAT football Sunday snack!</div>
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<br /><u><b>Roasted Tomatillo Salsa </b></u><br /> Makes about 1 1/2 cups <br /><br />5 medium tomatillos<br /> 2-3 serrano chiles <br />3 cloves garlic <br /> 1/4 teaspoon salt <br /><br />Peel and wash the tomatillos. Split and seed the chiles. Peel garlic. Roast the ingredients together in a foil package at 350 degrees until tender (time depends on altitude; I roasted mine for 45 minutes). <br /><br />Add the roasted vegetables, cilantro, and salt to a blender. Process until smooth, thinning out with a bit of water if necessary. Season to taste, adding a bit of cilantro, cumin or lime, if you like. Serve with corn chips.</div>
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Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-7800489990336712832013-09-03T12:55:00.000-04:002013-09-03T12:55:08.794-04:00How to Find the Perfect Bottle of WineVino is my go-to tippler of choice. I used to be a whites girl (Riesling, Vidal Blanc, Sauv Blanc, CA Chardonnays) but now am more of a big red girl (CA Cabs, GSM blends, Zinfandels...).<br />
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I know so many people -- really, gentlemen, I'm talking to you here -- who don't know there way around wine simply because beer, for a single guy, is often easier. And I'm not saying that's bad. But one way to impress the next lady you take out to dinner is know the basics around a wine list via what you're looking for. Know what words to use when engaging the sommelier in conversation.<br />
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I just came across this and love it. Tasting wine should be an adventure. Consider this the first tool to master use of for your toolbox.<br />
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<div class="visually_embed" data-category="Food" rel="infographic">
<img alt="A Beginner" class="visually_embed_infographic" guide="" rel="http://thumbnails.visually.netdna-cdn.com/ABeginnersGuidetoWine_520cb09b20b4b.jpg" s="" src="http://thumbnails.visually.netdna-cdn.com/ABeginnersGuidetoWine_520cb09b20b4b_w587.jpg" to="" wine="" />
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<span class="visually_embed_cycle">Explore more <a href="http://visual.ly/">infographics</a> like this one on the web's largest information design community - <a href="http://visual.ly/">Visually</a>.</span>
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Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-57122881621951408792013-08-12T23:03:00.000-04:002013-08-11T23:04:55.614-04:00Healthy Chocolate Krispy Treats<div class="separator" style="clear: both; text-align: center;">
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I first made these this past spring, in an attempt to use up various odds and ends in the pantry, namely crispy rice cereal, a key ingredient in these go-to breakfast bars. Interestingly enough, I found myself in a similar position this past weekend with two weeks to go left in my stint out in Utah.<br />
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I've been trying to stay away from chocolate, as I have, generally, an insatiable sweet tooth. Famous last words. I'd have to say, these are pretty virtuous -- no processed sugars (save what's in the Nestle chips I opted for this time; I usually use/have on hand Ghiradelli and/or Green & Black's) and all wholesome, minimally processed ingredients.<br />
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The best part? They're super easy to make and very satisfying. Just watch out for chocolate-covered fingers. Don't blame me if chocolate ends up dribbling down your front. Evidence of a tasty treat!<br />
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<u><b>Healthy Chocolate Krispy Treats</b></u><br />
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The bars:<br />
3/4 cup brown rice syrup (can also try half maple, half brown rice)<br />
1/2 cup almond butter<br />
3/4 cup chopped bittersweet (70%) chocolate<br />
2 tablespoons extra-virgin coconut oil<br />
1/4 teaspoon fine sea salt<br />
4 cups crisp rice cereal<br />
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The topping:<br />
2 tablespoons extra-virgin coconut oil<br />
1/2 cup chopped bittersweet (70%) chocolate, plus more if desired<br />
1/4 teaspoon flaky salt (such as Maldon)<br />
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Line an 8x8 square pan with a sling of parchment paper. In a large saucepan, bring the syrups to a rolling boil for 1 minute, stirring frequently with a heatproof spatula. Remove from the heat and stir in the nut butter, chocolate, coconut oil, and fine salt until everything is smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).<br />
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In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining chocolate and coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle the flaky salt over the top.<br />
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Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.<br />
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Makes 16 two-inch bars</div>
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Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-197489210119764142013-08-11T12:21:00.002-04:002013-08-11T12:22:16.608-04:00Perfect Soft-Boiled Eggs with Toast Soldiers<div class="separator" style="clear: both; text-align: center;">
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It's been eons since I've posted. Why?<br />
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Finishing up my third term at engineering school. Finals. Moving in with a (now) ex-boyfriend. Moving out of his place. Packing and unpacking and repacking for a summer out west all in 24 hours. Driving cross-country. Re-falling in love with my happy place in the summer. And doing more hiking and playing outdoors and making new friends than I ever could have imagined.<br />
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It's been the best summer, putting myself first and cooking lots of good, fresh food -- but I've failed in writing recipes (as I sit here scrambling to find a recipe for these bars I made this spring). I'll try and make good in the next two weeks, though, and catch up!<br />
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Here's one of my favorites, and something I may have this morning myself.... ENJOY!<br />
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Growing up, whenever my sisters and I were feeling under the weather, my mom would always make soft-boiled eggs, which she'd scoop on top of little cubes of buttered toast, so the molten center would soften each crispy piece. It was the best kind of comfort food — easy to prepare, satisfying, and, unlike a rich mac 'n' cheese, healthy!<br />
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Nowadays, I prefer to dip buttered toast soldiers into my egg, lightly seasoned with flakes of sea salt, rather than pour the egg on top. It's a simple and easy breakfast or snack, any time of day.<br />
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<u><b>Soft-Boiled Eggs with Toast Soldiers</b></u><br />
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2 eggs, preferably heirloom varieties, at room temperature<br />
2 tablespoons salted butter<br />
2 slices toast, toasted<br />
Sea salt, to taste <br />
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Submerge eggs in a small saucepan covered with 1 inch of water. Remove the eggs and bring the water to a boil over high heat and immediately add the eggs. Turn the heat down to medium-low, keeping the water at a gentle simmer (about 180 degrees). Once simmering, cook for about 3 minutes. Immediately remove the eggs and plunge into an ice bath for about 2 minutes, or until eggs are cool to the touch. <br />
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Meanwhile, spread still warm toast with butter to melt. Cut into ½-¾ inch spears.<br />
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Place each egg in a small cup and crack the pointy end with the end of a knife or spoon to crack shell. Gently peel skin away. Sprinkle with salt and use toast to dunk into molten yolk. Enjoy.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-29222417970000517612013-05-21T08:54:00.000-04:002013-05-21T08:54:00.347-04:00Merguez, Kale, and Sweet Potato Frittata<div class="separator" style="clear: both; text-align: center;">
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Whether you're entertaining two or 10 around the holidays, it's hard to beat a frittata when it comes to serving up a hearty and healthy breakfast.<br />
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Akin to a large, flat (i.e. unrolled) omelette, frittatas are the perfect brunch item, in my book. It's a vehicle for all sorts of toppings, here salty and spicy merguez sausage, rich green winter kale, chunks of roasted <a href="http://earthlyepicurean.blogspot.com/2011/03/healthy-and-easy-dinner-sweet-potato.html">sweet potato</a>, and delicate caramelized onions. All of the ingredients can be prepped in advance, so all you need to do is mix the eggs and add the ingredients about 20 minutes before you want to eat.<br />
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This recipe serves two, but it can be easily doubled or tripled to feed your group. Just use a larger sauté pan and be sure to cook the frittata until the center is just set — it will certainly take longer in the oven. Serve with toasted slices of hearty farm bread (I liked Zingerman's and Wave Hill pre-no-gluten), fresh butter, and jam. <br />
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<a href="http://3.bp.blogspot.com/-JafRKEQDugo/TvtSXnzNt6I/AAAAAAAAIW0/uJUVMsJfdsM/s1600/IMG_1820.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-JafRKEQDugo/TvtSXnzNt6I/AAAAAAAAIW0/uJUVMsJfdsM/s400/IMG_1820.JPG" width="400" /></a><u><b>Merguez, Kale, and Sweet Potato Frittata</b></u><br />
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1 Sweet potato, chopped into 1/4-by-1/2-inch chunks<br />
Olive oil, for roasting<br />
Salt, to taste<br />
2 links Merguez sausage, casings removed<br />
6 ounces baby kale, washed and torn into 3-inch pieces<br />
4 eggs<br />
2 ounces grated cheese, preferably fontina or Gruyère, if desired<br />
2 yellow onions, finely sliced <br />
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Preheat oven to 400 degrees. In a 8-by-8-inch baking pan, combine the sweet potato with just enough oil to coat and a sprinkling of salt. Toss well. Roast in oven for about 20-30 minutes, stirring every 10 minutes, or until the largest chunks are fork tender. Set aside. <br />
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While potatoes cook, heat a large saute pan over high heat. Add about a tablespoon of oil and then the onions. Cook for about 5 minutes, or until the onions release their moisture, then turn heat down to medium-high. Cook for another 10-15 minutes, or until the onions are translucent and are lightly caramelized. Transfer to a bowl and set aside. <br />
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In the same pan, add the sausage and cook over high heat. Break the meat into small chunks and cook until brown, about 3-5 minutes. Set the meat aside, making sure to reserve the juices in the pan.<br />
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In the same, still-hot pan, add the kale and cover with a lid. Cook over medium heat for about 3 minutes, then stir. If there isn't a lot of moisture at the bottom of the pan, add a couple of tablespoons of water to help wilt the greens. Set the kale aside, uncovered, once tender, about 3 minutes more. <br />
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Turn oven down to 350 degrees. In a mixing bowl, combine the eggs well and lightly season. Heat a 10-inch skillet over high heat. Add 3 tablespoons oil and turn heat to medium-high. Add in the sweet potato, onions, sausage, and kale. Stir well and immediately pour into pan. Cook about 5 minutes on the stovetop, or until the sides begin to set, then transfer to the oven for about 5-10 minutes longer, or until the center of the frittata is just set. Remove from the oven and let sit for 5-10 minutes. Serve.<br />
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Recipe Details:<br />
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Can be made in advance and gently reheated in a 350 degree oven for about 10 minutes, or until warm. <br />
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Servings: 2<br />
Total time: 1 hourAlliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-16131230218702821832013-05-19T08:30:00.000-04:002013-05-19T08:30:00.095-04:00Easy Gluten-Free Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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My friend MEC took a picture recently of some cookies she'd made. I initially thought they were regular -- only to my delight did I see her note that they were gluten-free. <i>'They look like that and they're gluten-free?!' </i>I thought... I HAD to try the recipe.<br />
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I've had a hankering for cookies, ever since being back at school. Blame it on the stress of 16-18 hour days. And no Italian Hot Chocolate from Watson's Shelter to keep it in check. I whipped these up late at night over MLK weekend after driving (suffering?) through Boston-area traffic from NH. Warning, be sure to have a full-tummy when making them. Or, you'll definitely be nibbling on the dough before the cookies emerge from the oven. Best yet? Serve sandwiching some vanilla ice cream, perhaps swirled with some salted burnt caramel sauce...<br />
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<u>Gluten-Free Chocolate Chip Cookies</u> </b><br />
<i>Recipe derived from Bob’s Red Mill </i><br />
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1-1/3 cups King Arthur GF flour<br />
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1/2 tsp baking soda<br />
1 tsp xanthan gum<br />
1/3 tsp sea salt<br />
1/4 cup butter <br />
3/4 cup packed brown sugar <br />
1/4 cup sugar <br />
2 tsp vanilla <br />
1 large egg <br />
1 1/2 cups chocolate chips <br />
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Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside. <br />
Stir together the GF flour, baking soda, xanthan gum, and salt; set aside. </div>
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In a large mixer bowl, cream together butter (room temperature, not melted), granulated sugar, brown sugar, vanilla, and egg; scrape sides of bowl frequently. Stir in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips<br />
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Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with. Bake 1 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 16 cookies. </div>
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Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-5959469999758337082013-05-16T20:46:00.000-04:002013-07-06T10:37:33.597-04:00Easy Pinto Bean Hummus<div class="separator" style="clear: both; text-align: center;">
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No game day celebration, cocktail party, or even casual gathering with friends is complete without a snack, and I have to say, cheese and crackers aside, nothing quite beats hummus. It's perfect for us gluten-free folk, and equally as fabulous for vegetarians and vegans.<br />
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When I discovered a myriad of food sensitivities nearly two years ago, some made sense (Gluten. Oats. Dairy. Shrimp. CORN!). Others didn't, but after eating them again (Lentils. Chickpeas. Quinoa), I realized I couldn't fool my body.<br />
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So commenced a hummus dry spell in my life. Quite sad and unfortunate. Until I started experimenting with the two kinds of beans that didn't leave me doubled over in pain and my tummy frozen for days: Pinto Beans and Black Beans.<br />
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There are a number of ways of dressing up this blend. I kept it simple, with lots of garlic and ample seasoning, along with some cumin and cayenne for a kick. PERFECT with carrots, and awfully tasty with potato chips (hey, I can't do pita chips anymore) -- and fabulous with melted cheese on rice tortillas or in burritos.<br />
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For those of us allergic to chickpeas and sensitive to tahini, now you won't be deprived!<br />
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<u><b>Easy Homemade Pinto Bean Hummus</b></u><br />
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12 ounces cups dried organic pinto beans (I used Laurel Hill's Heirloom beans) *preferred over canned<br />
3 cloves garlic<br />
Salt, to taste<br />
Cumin, to taste<br />
Cayenne, to taste<br />
Paprika, to taste<br />
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Soak beans overnight. Rinse twice, agitating with hands each time. Cover beans with 2x their depth of water. Bring to a boil and reduce to a simmer. Cook until tender and beans can be smushed with a fork easily.<br />
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Blitz garlic and 1/2 cup of beans, and 1/4+ of cooking water, in Cuisinart (I had to do mine in batches as all I have is a mini-prep). Place in bowl. Repeat with more beans, water, and seasonings. Repeat until all beans have been blended. Check for seasonings, adding more cumin, salt, or cayenne as desired.<br />
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Serve warm with pita chips and/or carrots -- or save as a spread for lunches. The sky is the limit!Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com2tag:blogger.com,1999:blog-3201995829645712523.post-5328938333319929722013-05-14T20:39:00.000-04:002013-05-14T20:39:00.155-04:00Healthy Fudgy Brownies (Perfect for a Birthday)<div class="separator" style="clear: both; text-align: center;">
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I remember my first bean brownie experience. It was in Westport, CT, at this little natural foods store called Food for Thought. Everything and anything in there was virtuous and healthy. And flavorless and dull, or so I thought. Until my mom brought these home. Super moist, chocolaty, and a bit fudgy, I figured there had to be tons of butter and sugar in them…<br /><br />Not black beans. Yeah, THOSE black beans. <br /><br /><div>
Now that I’m gluten-free, these are the perfect, easy, chocolaty fix I often crave. Plus, I don’t feel all too bad knowing they contain black beans, packed with protein, nutrients, and other goodness. It’s like a super food sweet.<br /><br />I recently made these for a friend for her birthday. Topped with one of my favorite Talenti flavors, and homemade whipped cream. Later this week, they’ll likely be served for a late-night, study-break/schoolwork snack infused with some peanut butter, perhaps – ‘cause we killed the caramel last week… <br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK6PgnNha_pDtYc_VfqvNXli4kDBY3LZCRDvGMgZifhiaINYG5-I91WRhXGBl9myjKGw0o7QvN0wQ0E1KtCmrszUqvVO6Nr9265mA_h9reufMKKCDutq4qokad9OcBXZeTB7q7VW9rz4/s1600/IMG_1545.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK6PgnNha_pDtYc_VfqvNXli4kDBY3LZCRDvGMgZifhiaINYG5-I91WRhXGBl9myjKGw0o7QvN0wQ0E1KtCmrszUqvVO6Nr9265mA_h9reufMKKCDutq4qokad9OcBXZeTB7q7VW9rz4/s640/IMG_1545.jpg" width="480" /></a><br /><u><b>Birthday Black Bean Brownies </b></u></div>
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1 (15 ounce) can no-salt-added black beans, drained and rinsed, and pureed until smooth<br />3 large eggs <br />1/3 cup melted butter, more for the baking dish <br />1/3 cup cocoa powder plus 2 tablespoons dark hot chocolate mix <br />1/8 teaspoons salt <br />2 teaspoons vanilla extract <br />1/3 cup brown sugar <br />1/2 cup semi-sweet chocolate chips <br /><br />Preheat oven to 350°F. <br /> <br /> Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract, and sugar in the bowl of a food processor, or with an immersion blender in a medium bowl, and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan. Bake the brownies for 30 or so, or until just set in the center. Cool before cutting into squares. <br /> </div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-48837523852405904482013-05-10T13:21:00.000-04:002013-05-10T13:21:24.609-04:00Easy Carrot Top Pesto<div class="separator" style="clear: both; text-align: center;">
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I'm a huge fan of trying to use every little bit of a vegetable I have when cooking. I'll saute beet greens when I'm roasting beets for dinner. Celery leaves are a delicious salad ingredient, when accompanied by some herbs, a light vinaigrette, and some sweet dried fruit, salty roasted almonds, and perhaps some pungent blue cheese.<br />
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But I never quite figured out something tasty to make with carrot tops. And given that I try to purchase only fresh carrots, with their leafy tops intact, when at the market, I've tossed my fair share of carrot tops over the years.<br />
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Not anymore. When life gives you carrot tops, why not make pesto?<br />
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Really, part of me views this concoction as a vehicle for the tasty garlic-nut-cheese combination. I've been obsessed with roasting carrots for the past month of so, and this is a good accompaniment to serve along with steak (and those roasted carrots). Or in pasta. Or on toast, under a fried egg. Or alone. You really can't go wrong.<br />
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<b>Carrot Top Pesto</b><br />
2 cloves garlic<br />
1/2 cup roasted almonds<br />
1 bunch of carrot tops, washed and trimmed<br />
Freshly grated Parmigiano, to taste<br />
Salt<br />
Olive oil<br />
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In a Cuisinart, blend the garlic and almonds until a paste. Add the carrot greens and mix again. Add a bit of Parmigiano and salt, and a bit of oil. Blend. Continue adding oil until the pesto reaches a consistency you like. Check the seasoning and serve.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-23043548021813875412013-04-27T20:34:00.000-04:002013-07-06T10:39:32.141-04:00An Easy Spring Lunch: Coconut-Spinach Rice Salad<div class="separator" style="clear: both; text-align: center;">
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I'll be honest here: I don't remember where the original inspiration for this recipe came from. Thinking back, it must have been somewhere in the Creamed Spinach realm, but for us gluten/dairy-free-tards (Shh, don't tell those-who-be that I sometimes indulge in my favorite cheeses...) there HAD to be another substitute. And then I remember seeing a recipe for something green-plus-coconut rice salad. SCORE! Sounds kinda tasty, no?<br />
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So in a moment of laziness, I swapped lacinato kale (because my local market didn't have anything organic/up-to-snuff) out for frozen spinach (aka a time-crunched-cooks-best-friend). I upped the coconut factor with coconut milk <i>and</i> coconut flakes. A bit of cayenne for heat (I love!). Salt. Cilantro (for fun). And a mix of primarily wild rice, but because I had the space (and fellow-ingredient-capacity...) added some brown rice for kicks. Warning: It turned out more like a risotto-like salad than a grainy salad. Given my craving for "comfort" food during the stressful parts of the term, it's a good thing. But, I'll give you due warning. (Not a fan of "creamyish" rice? Swap out full-fat coconut milk for low-fat, and don't stir the rice. Let it cook low and slow until done as you like). </div>
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To be honest, I didn't expect this recipe to taste as indulgent as it turned out! I've been in a bit of a (stress-induced) funk, and this (and a glass of red wine) served as my midweek remedy. And it was quite an effective one. It's perfect for a portable lunch, a dinner accompaniment for the perfect roast rack of lamb, or if you're really missing your western home (like I am at times), delicious with truffle salami from Salt Lake City and dried cherries... FOR BREAKFAST. I suggest trying a fried egg on top... perhaps a grating of Parm too. Then let me know how it goes :)</div>
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<u><b>Easy Spinach-Coconut Wild Rice Salad</b></u><br />
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1 large shallot, sliced fine <br />
3 tbsp olive oil <br />
2 cups rice (I used 1.5 cups wild, .5 cups brown rice) <br />
2 boxes Cascadian Farms frozen spinach (not drained, defrosted) <br />
Salt <br />
1 can coconut milk <br />
½ cup (more if needed) water </div>
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Paprika and cayenne pepper, to taste<br />
1 cup dried coconut flakes <br />
2/3 cup chopped cilantro <br />
Tamari almonds, chopped, for garnish</div>
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In a large dutch oven or stock pot, combine shallot and olive oil, sauteing over medium-high heat until tender. Add the rice and cook for about 2 minutes, until the grains are toasted. Add the spinach and cook until the moisture is reduced to nearly nothing. Season a bit and add the coconut milk. Cook, stirring frequently, until the grains are done to your preference, about 40 minutes, over low-medium heat. Add more water if needed. Season to taste with cayenne and paprika.</div>
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Once the rice is nearly done, add the coconut flakes. Cook 5 minutes. Then add the cilantro and season to taste. Serve with chopped Tamari almonds on top. </div>
Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0tag:blogger.com,1999:blog-3201995829645712523.post-91648093548945994812013-04-16T09:46:00.001-04:002013-04-16T09:46:16.991-04:00Lunchbox-Friendly Asian-Inspired Meatballs <div class="separator" style="clear: both; text-align: center;">
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Who doesn't love meatballs?<br />
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This is a rift on a recipe I spotted on <i>Tasting Table</i>. Being a student, I try to make and pack lunch each day (key word: <i>TRY</i>). So I’m always on the lookout for packable meal-makings that are versatile, low-carb (I can’t fall asleep in my afternoon classes!), and flavorful.<br />
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These fit the bill.<br />
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The original recipe calls for gochujang, a Korean chili sauce, and pork. Now, in the Upper Valley, I have yet to discover an Asian market. Moreover, most Asian sauces have modified food starch or gluten of some sorts that I’m to avoid. So screw the chili sauce. I swapped in my favorite ground turkey from a local farm, and added a bunch more garlic, ginger, scallion, and soy to boost flavor. Mirin gives the meatballs a delicate sweetness to go along with the much-needed umami and seasoning from the tamari (and now that I write this, I think back to my <b><a href="http://earthlyepicurean.blogspot.com/2011/02/sicilian-style-turkey-meatballs.html" target="_blank">other sweet-savory meatball concoction</a></b> starring spinach, currants, and pine nuts…mmm).<br />
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I don’t know why I didn’t make meatballs more often in DUMBO. Oh, right. I was in a studio and I don’t know about you, but I’d rather not have my bed smelling like what I made for dinner the night before. Yeah. Not cool, says my inner OCD person. Anyways, making these here in my 4-bedroom house? SO easy.<br />
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The recipe below yields about 40 meatballs (about 1-1 ½ inches in diameter), more than a little me can eat in a week. So I kept 15 out for lunch, and froze the rest. Be sure to cook off a little meatball before you cook them all so you can taste for seasoning. <br />
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They’re great served with rice noodles, peppers, and peanut sauce – or, as I do, over roasted vegetables. My go-to lunch these days. Perfect for lunchboxes (no one is ever too old for a lunchbox). Oh, and they’re completely gluten-free!<br />
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<u><b>Asian-Inspired Meatballs</b></u><br />
Adapted from a recipe by Rachel Yang of Joule in Seattle, WA, published on Tasting Table<br />
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1 pound ground turkey (half regular meat, half dark meat - you could also use ground beef)<br />
6 scallions, finely chopped<br />
¼ cup mirin rice wine<br />
2 tablespoons soy sauce, plus more as desired<br />
5 medium garlic cloves, finely chopped<br />
2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped or grated<br />
2 tablespoons olive oil <br />
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Preheat the oven to 375°. In a large bowl, stir together the meat, scallions, mirin, soy sauce, garlic and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½-inch meatballs. Place on foil-lined baking sheet.<br />
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In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 2-3 minutes. Turn the meatballs over and brown the other side, 2 to 3 minutes longer, and then transfer them to a rimmed baking sheet.<br />
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Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes. Transfer to a paper towel to drain and serve hot if possible.Alliehttp://www.blogger.com/profile/03221908484883396365noreply@blogger.com0