tag:blogger.com,1999:blog-53343031020238542242024-03-18T21:02:58.877-07:00Knights In The KitchenMen may have invented fire, but the Knight women know how to play with it!Knight Familyhttp://www.blogger.com/profile/06183152594359565949noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5334303102023854224.post-62923159872940155752024-03-18T19:59:00.000-07:002024-03-18T20:10:16.178-07:00<p> </p><p><b><u><br /></u></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYNJN0cQalfpyqWHVcB4k_mAHF0L7zyH73W-X1yIL7Kc2k9Pes0Rl0_JIBvDy1ws_asVZyEFLlWzDmk7cpPerx96LynrK20JMxMSWcmqhtezc1Ty-oU3W-mDIsQn84b3YXxavd1v6NaAc-eYecEWOH_0IJQpeyyxz2nU94iTBxz6geO_rRHXZkIgT-r4/s1268/Old-Fashioned-Lemon-Squares-Recipe-WM-1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1268" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYNJN0cQalfpyqWHVcB4k_mAHF0L7zyH73W-X1yIL7Kc2k9Pes0Rl0_JIBvDy1ws_asVZyEFLlWzDmk7cpPerx96LynrK20JMxMSWcmqhtezc1Ty-oU3W-mDIsQn84b3YXxavd1v6NaAc-eYecEWOH_0IJQpeyyxz2nU94iTBxz6geO_rRHXZkIgT-r4/s320/Old-Fashioned-Lemon-Squares-Recipe-WM-1.jpeg" width="252" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b>LUSCIOUS LEMON SQUARES</b></span></div><b><br /></b><p></p><p><b><u>CRUST</u></b></p><p>3/4 cups butter</p><p>1 1/2 cups flour</p><p>1 cup powdered sugar</p><p><b><u>FILLING</u></b></p><p>3 eggs</p><p>1 1/2 cups sugar</p><p>3 Tbs flour</p><p>1/3 cups lemon juice</p><p>grated zest of 1 lemon</p><p><b><u>FROSTING</u></b></p><p>1 cup powdered sugar</p><p>2 Tbs melted butter</p><p>juice and zest of 1 lemon</p><p><br /></p><p>Mix all ingredients for crust and pat into a 9x13 inch pan. Bake at 350 degrees for 15 minutes.</p><p>Combine filling ingredients in mixer and pour over hot crust. Bake for 15 minutes, until set but not browned.</p><p>Mix frosting ingredients and spread over the cooled bars.</p><p><br /></p><p><br /></p>Trevlynhttp://www.blogger.com/profile/11072079516619521943noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-38098152949260373332019-01-14T14:33:00.000-08:002019-01-14T14:33:09.134-08:00Black Treacle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VMlUlhNaAak/XD0LAZ9fq0I/AAAAAAAAV2I/J7eaB3NYc04WutWax3qMB81xP5jtUhJswCLcBGAs/s1600/20190113_182915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="400" src="https://1.bp.blogspot.com/-VMlUlhNaAak/XD0LAZ9fq0I/AAAAAAAAV2I/J7eaB3NYc04WutWax3qMB81xP5jtUhJswCLcBGAs/s400/20190113_182915.jpg" width="194" /></a></div>
I feel the need to issue a disclaimer: I do not particularly like cookies. I'll pass on them every time they're offered and I thoroughly dislike making them. Until now. These black treacle cookies are quite possibly my favorite cookie, ever, and I will keep a constant supply of black treacle in my cabinets so I can make these.<br />
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You're probably wondering what treacle is, right? Well, it's an extremely close relative to molasses, just a bit darker and less bitter. It's still made by refining cane sugar and comes in a few color grades.<br />
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You can likely find treacle in a fancy schmancy import store like World Market, but I didn't find it in even my fanciest of grocery stores. So I bought mine on <a href="https://www.amazon.com/Lyles-Black-Treacle-16-Ounce-Containers/dp/B001EO5R7C">Amazon</a>. It took a while to get here as it shipped from the UK, but I was in such a rush that I didn't pay attention to the shipping location. You can probably find it easier than I did and get it shipped faster.<br />
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I will <b>strongly</b> urge you to either follow this recipe 100% with no variations OR to not make the recipe at all. If something is worth doing, it's worth doing right. Trust me.<br />
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<br />
<br />
Ingredients<br />
155 grams butter<br />
200 grams white sugar<br />
60 grams black treacle<br />
1 egg<br />
250 grams flour, sifted<br />
2 teaspoons baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon freshly ground cloves<br />
1 pinch salt<br />
additional sugar for rolling/coating<br />
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<br />
Melt the butter and set aside to slightly cool. Once cooled, add sugar, egg, treacle, and stir well to combine. The treacle will be sticky but just stick with it and it'll come together well.<br />
<br />
After sifting your flour, add it and your other dry ingredients to the wet mixture. Trust me, freshly and finely ground cloves are a must. You can buy a cheap coffee/spice grinder and it'll completely transform and change your spice game in cooking and baking. Get one!!!!!!<br />
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Stir the dough until well combined. Cover in an air-tight container and chill for three hours or even overnight.<br />
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Once ready to back, preheat oven to 375 degrees, and line a cookie sheet with parchment paper or a silpat.<br />
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I weighed each of my cookies to ensure even baking time and I really liked the size they grew into at 25 grams. Measure yours out evenly, roll to coat in sugar, and place on cookie sheet.<br />
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I baked mine for 8 minutes and 30 seconds, but that's just my oven. You don't want these to be too dry or crisp, but if they look way too wet, give them at most a total of 9 minutes.<br />
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Allow them to cool on a wire rack before storing in an airtight container. They'll be just ever so slightly chewy if you serve them the next day, but I think they're best warm, out of the oven, with a cold glass of milk.<br />
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Tell me what you think once you've tried them!!!!!!!Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-82114218979469412572019-01-07T09:04:00.000-08:002019-10-19T17:18:08.383-07:00Swedish Pepperkake<img alt="Image result for pepperkake" height="460" src="https://www.lifeinnorway.net/wp-content/uploads/2017/12/norwegian-gingerbread-cookies.jpg" width="640" /><br />
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Once again, Scandinavia hits a home run with baked goods and they anhilate any and all gingerbread recipes you may have liked with these pepperkake. In fact, I've been known to fill my checked luggage with tubs of these, from Iceland. They break. They shatter. They taste just as good.<br />
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Commonly eaten at Christmas, these spiced and aromatic cookies are just as easy to make as they are delicious to eat. You could easily buy packages of these at IKEA (they're cute little flower shapes) but I find the fresh flavor is just a million times better.<br />
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Ingredients<br />
400 grams sugar<br />
200 grams butter<br />
1/3 cup light syrup (use Lyle's Golden Syrup or dark corn syrup)<br />
3/5 cup heavy cream<br />
4 teaspoons ginger<br />
4 teaspoons cinnamon<br />
2 teaspoons black pepper (freshly ground is best, trust me)<br />
4 teaspoons ground cloves<br />
1 tablespoon baking soda<br />
750 - 850 grams flour<br />
<br />
In a large saucepan, add the sugar, butter, and syrup. Stir together and heat until melted. Set aside to cool.<br />
<br />
Once the mixture has cooled down a bit, stir in the heavy cream. Add the spices, baking soda, and a little flour at a time to the mixture. You want a smooth and relatively firm dough, so you may not use all 850 grams.<br />
<br />
Take the dough out of the pan and wrap in pastic wrap. Refrigerate for a couple of hours or even overnight.<br />
<br />
After chilling, remove dough and allow to stand at room temperature to make rolling out a little bit easier.<br />
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Preheat your oven to 350 degrees.<br />
<br />
On a lightly floured surface, roll out pieces of the dough to a thickness of about .5 cm, or even less. Cut into desired shapes and place on a prepared baking sheet.<br />
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Bake in the center of the oven for about 10-12 minutes. I tried various baking times and found that 10 minutes was the perfect time for my oven. Cool on a wire rack.<br />
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You can decorate them with icing, but I honestly love mine without. My coworkers were dunking them in their tea and coffe and I....well....I eat them by the handfulls.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-37477730439329440662018-12-26T15:07:00.002-08:002018-12-26T15:07:42.977-08:00Spinach, Chicken, and Pasta Salad<img alt="Image result for spinach salad with chicken and pasta" height="426" src="https://1.bp.blogspot.com/_Wbhjg9hZfDg/TAQRtUyR7GI/AAAAAAAAJ3k/wvlATGZcFaA/s640/10+05+31+034003.jpg" width="640" /><br />
<b>Dressing</b><br />
2/3 cups soy sauce<br />
6 tablespoons sugar<br />
2/3 cups rice vinegar<br />
1/2 cup canola oil<br />
1/2 teaspoon pepper<br />
1/2 cup chopped fresh parsley<br />
<br />
Mix vigorously together.<br />
<br />
<b>Salad</b><br />
1 bag baby spinach<br />
12 oz. bow tie pasta (cooked and cooled)<br />
1/4 cup sunflower seeds<br />
4 chicken breasts (boiled, cooled, and shredded)<br />
3 green onions (chopped)<br />
<br />
Marinate the shredded chicken in dressing for at least 2 hours.<br />
<br />
Cook pasta and cool. Chop onions. 1/2 hour before serving, mix all ingredients together and refrigerate.<br />
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<br />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-79869349261478270292018-12-24T10:48:00.000-08:002018-12-26T15:05:32.406-08:00Kanelbullar<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-2FRvOzE5458/XCEpXYCXdqI/AAAAAAAAVvI/Tv5RvXLotDEtwMNC3JQsAOIbQRaMnK2bwCLcBGAs/s1600/snurrade-kanelbullar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="730" height="320" src="https://2.bp.blogspot.com/-2FRvOzE5458/XCEpXYCXdqI/AAAAAAAAVvI/Tv5RvXLotDEtwMNC3JQsAOIbQRaMnK2bwCLcBGAs/s320/snurrade-kanelbullar.jpg" width="256" /></a></div>
I spend more time in bakeries than just about anywhere else in my travels. Museums are great. Getting lost on foreign named streets is actually a blast. But bakeries are my jam!<br />
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Nearly every scandinavian bakery has a cinnamon roll in one form or another, but even in their differences they're equally delicious and amazing.<br />
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My favorite is the kanelbullar, a simple sweet bread dough with cardamon, filled with a blend of butter, sugar, and cinnamon. Curley up and topped with pearl sugar, they're bound to be your favorite, too.<br />
<br />
Here's everything you'll need to make the sweet bun dough<br />
<br />
5 oz butter<br />
17 fl oz milk<br />
4 1/2 teaspoons yeast<br />
1 teaspoon salt<br />
90 g granulated sugar<br />
1 tablespoon cardamom<br />
800 g flour<br />
<br />
Melt the butter in a pan, add the milk, and heat to 98.6 degrees. Dissolve the yeast in the milk and butter mixture in the bowl of a stand mixture. Add the salt, sugar, and cardamom, and then add the flour little by little while you knead the dough with the dough hook. Keep kneading for about 10 minutes until it comes off clean from the side of the bowl. Cover the bowl with a dish towel and leave for 30-40 minutes or until proofed to double the size.<br />
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If you're making this in a bread machine, follow nearly all of the same steps as above with melting the butter, adding the milk, and bringing to temperature. Add that mixture to the bread machine bow. Add the salt, sugar, and cardamom, and then turn the bread machine on to the dough cycle. Add the flour one cup at a time. Allow the machine to do its magic, mixing, kneading and proofing.<br />
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While the bread is rising, allow 200 grams of butter to soften on the countertop. To the softened butter, add 100 grams of sugar and 2 teaspoons ground cinnamon and mix well.<br />
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Roll the dough out on a lightly floured surface to 24"x16".<br />
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Use an offset spatula to spread on an even layer of the butter mixture. Leave a 1" boder, and fold the dough in thirds as you would a business letter. Roll the dough out evenly into a long rectangle.<br />
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With a sharp knife, cut ribbons 2" wide. In the middle of each, make a lengthwise cut almost to the end. It will look like a pair of pants. Pick up the "pants" using your thumb and index finger and twist them into a spiral using your other hand. Keep twisting the "pants" as you start twisting it also around the tips of your index finger and thumb holding the other end. It should twist it into a know. When you start to run out of ribbon, let go of the end inside the knot and tuck the other end under the bun an place on a baking sheet.<br />
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<a href="https://4.bp.blogspot.com/-Fn-B5Tbnu-A/XCEo4GynV4I/AAAAAAAAVu4/0snD6EwABE8ics4zvescpebbEFuADAVYwCLcBGAs/s1600/20181223_212313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://4.bp.blogspot.com/-Fn-B5Tbnu-A/XCEo4GynV4I/AAAAAAAAVu4/0snD6EwABE8ics4zvescpebbEFuADAVYwCLcBGAs/s320/20181223_212313.jpg" width="155" /></a></div>
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Let proof for 15-20 minutes in a warm spot until the buns double in size. Cover with a simple egg wash and top with pearl sugar. Bake at 400 degrees for 10-15 minutes until golden brown.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-5651742621537734542018-11-14T11:44:00.001-08:002019-11-07T12:39:03.559-08:00Mushroom SoupSay what you will about the canned cream of mushroom soups, but I love them. It was my favorite soup as a child and I thought I was so fancy being able to make by myself at such a young age. Thankfully my palate has evolved, as has my cooking ability, and this recipe is quite possibly some of the best mushroom soup I've ever had.<br />
<br />
Ingredients<br />
1/2 cup butter<br />
1 sweet onion, chopped<br />
1 clove garlic, minced<br />
2 lbs mushrooms, chopped<br />
1 teaspoon fresh thyme (do not use dried - use fresh)<br />
3 cups stock (chicken or vegetable)<br />
1 cup half & half<br />
salt and pepper to taste<br />
<br />
Directions<br />
In a large pot, cook onion and garlic in butter for 5-7 minutes.<br />
Add chopped mushrooms, stirring occasionally, for 10-12 minutes, uncovered, to allow mushrooms to release liquid, AKA flavor.<br />
Add stock and thyme, stir occasionally, for about 10 minutes, uncovered.<br />
In a blender, puree half of the mixture and add back to pot and stir. If using a hand held immersion blender, my weapon of choice, puree the entire mixture for 30-60 seconds and stir.<br />
Add half & half, salt and pepper, and simmer uncovered for another 5-10 minutes.<br />
I like to add more thyme at the end as a garnish.<br />
<br />
Recipe adapted from one LKC makes.<br />
Picture from LKC's original recipe.<br />
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<img src="https://4.bp.blogspot.com/_Krd__HUfBBA/TNMuQnJ0dCI/AAAAAAAAA-E/8gXPY3fB23Y/s1600/IMG_1544.jpg" />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-35088887431318696932018-10-15T08:40:00.001-07:002021-01-20T19:22:21.649-08:00Tom Kha Gai<br>
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<img alt="Image result for thai coconut soup" height="400" src="https://www.makingthymeforhealth.com/wp-content/uploads/2016/08/Tom-Ka-Gai-04.jpg" width="279"></div>
<br><div>You are going to love me sooooo much for sharing this recipe....</div><div>1/4 c. chopped fresh lemon grass, tough outer leaves removed</div><div>
2 Tbs. peeled and sliced fresh ginger<br>
5 small Thai chilies, stemmed and lightly crushed (add to taste-I used 1 tsp. dried chili flakes)<br>
¼ c. lime juice<br>
3 c. stock - fish, chicken or veggie<br>
1 c. fresh mushrooms, sliced<br>
3 Tbs. Vietnamese fish sauce, or more to taste<br>
2-3 chopped green onions<br>
1 lb. cooked chicken, other meat, or raw shrimp (if using shrimp, add raw shrimp to hot broth)<br>
12-14 oz. coconut milk<br>
1 Tbs. chopped cilantro<br>
Salt<br>
Steamed jasmine rice, for accompaniment<br>
<br>
In the center of a piece of cheesecloth, place lemongrass, ginger, & chilies. Draw up sides to form a pouch and tie with kitchen twine. I highly recommend that you do this as lemongrass is inedible.<br>
In a large pot combine stock, mushrooms, fish sauce, onions and spices or spice packet. Bring to a boil. Reduce heat and simmer 5 minutes.<br>
Add lime juice, meat, coconut milk and cilantro. Simmer 3-4 minutes (until shrimp is cooked).<br>
Remove from heat, discard spice packet if used. Season to taste with salt or additional fish sauce.<br>
Serve with jasmine rice.</div>Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-27680314921949643572018-10-10T12:38:00.000-07:002018-10-10T12:38:04.231-07:00Everything Spice Scones<div class="separator" style="clear: both; text-align: center;">
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<div style="background-color: white; border: 0px; box-sizing: border-box; color: #444444; font-family: "Gotham SSm A", "Gotham SSm B", sans-serif; font-size: 17px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 30px; margin-bottom: 30px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Makes: 10 scones</strong></div>
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<ul class="recipe-list" style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: rgb(240, 240, 240); border-left-style: solid; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 0px 4px; box-sizing: border-box; display: table; float: left; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 30px; list-style: none; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline; width: 842px;">
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">450</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">grams all-purpose flour</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">3</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons baking powder</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">3 1/2</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons kosher salt, divided into 2 teaspoons and 1 1/2 teaspoons</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">2</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">eggs</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">8</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">tablespoons milk or heavy cream</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">4</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons dried onion</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">2</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons garlic powder (or 4 teaspoons dried garlic)</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">4</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons sesame seeds</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">4</span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">teaspoons poppy seeds</span></li>
<li style="border: 0px; box-sizing: border-box; display: table-row; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 838px;"><span class="recipe-list-quantity" style="border: 0px; box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: -0.25px; line-height: inherit; margin: 0px; min-width: 50px; padding: 5px 8px 5px 10px; text-align: right; vertical-align: baseline; white-space: nowrap;">1 </span><span class="recipe-list-item-name" style="border: 0px; box-sizing: border-box; display: table-cell; font: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 776px;">cup very cold butter </span></li>
</ul>
<ol style="border: 0px; box-sizing: border-box; clear: both; float: left; font-size: 17px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 30px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 20px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">In a small bowl, mix together the dried onion, garlic powder (or dried garlic), sesame seeds, poppy seeds, and 2 teaspoons of kosher salt. Taste the blend! If you prefer one flavor, you can easily adjust the ratios to your liking. Set your spice blend aside.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Preheat your oven to 400 degrees F.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">In a large bowl, whisk together the flour, baking powder, and remaining 1 1/2 teaspoons salt. (NB: If you find your scones are not moist enough for your liking, add 1 teaspoon of sugar here. It won't make them sweet at all but will help keep them moist.)</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Add 2 tablespoons of your spice blend and whisk to combine.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Cut your cold butter into the flour mixture using a fork, pastry cutter, or your fingers. Continue until the butter is in small lumps, the size of peas or smaller. Be careful not to overwork the dough; you don't want to touch it more than you need to or the heat of your hands will warm the butter too much.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Whisk together the eggs with the milk or cream and add this to your flour mixture. Stir with a fork or wooden spoon until the dough comes together. It will be dry, but it should stick together when you pinch it. If it's too dry, add a drizzle of milk or cream.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Turn the dough out and knead it very gently with your hands to bring it together into a cohesive ball. Flatten the dough into a disc about 1 1/2" high. Using a 2" (or slightly larger) biscuit cutter or sharp glass, press down firmly into the dough (do not twist!).</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Place your dough circles onto a parchment-lined baking sheet. Brush the tops of each scone lightly with water or milk and sprinkle a generous amount of spice blend on top of each one.</li>
<li style="border: 0px; box-sizing: border-box; clear: both; float: left; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Bake the scones for 10-15 minutes, or until golden brown on the edges. Remove from the oven, let cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.</li>
</ol>
</div>
<br />
<br />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-54939615651343128342018-10-10T12:34:00.002-07:002018-10-10T12:34:33.221-07:00Homemade Mustard<img alt="Homemade-Mustard_Infographic" src="https://i.pinimg.com/564x/49/8d/61/498d61bba4fa52062b3216b66af6fa19.jpg" />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-77587567164885063282018-10-10T12:33:00.001-07:002018-10-10T12:33:36.793-07:00Crock Pot Apple Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-YF6dGPXYMOA/W75TaWovdbI/AAAAAAAAUOM/-R-HHWDcs8gi3u8YJFGmnC0P7iNSev7KgCLcBGAs/s1600/easy-crockpot-apple-butter-recipe-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="700" height="213" src="https://2.bp.blogspot.com/-YF6dGPXYMOA/W75TaWovdbI/AAAAAAAAUOM/-R-HHWDcs8gi3u8YJFGmnC0P7iNSev7KgCLcBGAs/s320/easy-crockpot-apple-butter-recipe-4.jpg" width="320" /></a></div>
Ingredients<br />
4 lbs honey crisp apples, peeled, cored, and roughly chopped<br />
1 cup honey<br />
1 1/2 teaspoons ground cinnamon<br />
1 teaspoon ground ginger<br />
3/4 teaspoon ground cardamom<br />
1/2 teaspoon ground cloves<br />
<br />
Directions<br />
Combine honey and spices in a cold crock pot. Add apples and stir.<br />
<br />
Set temperature to low, cover, and let cook for 7 hours or until the apples are completely softened.<br />
<br />
Remove cover and allow to cook for one more hour uncovered to thicken.<br />
<br />
Using an immersion blender, puree mixture and put into sterilized jars.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-8591570522194093772018-07-26T12:17:00.000-07:002018-07-26T12:17:18.949-07:00Seven Layer Bar Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ILHiRHBZriA/W1odn5mpBbI/AAAAAAAATQQ/EX9IverwcFsHE1sUkIwZwNI8IUMoMIpcwCLcBGAs/s1600/BeFunky%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="1600" height="159" src="https://2.bp.blogspot.com/-ILHiRHBZriA/W1odn5mpBbI/AAAAAAAATQQ/EX9IverwcFsHE1sUkIwZwNI8IUMoMIpcwCLcBGAs/s640/BeFunky%2BCollage.jpg" width="640" /></a></div>
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</div>
<br />
Ingredients<br />
<br />
1 1/3 cups flaked coconut<br />
1/3 cup sugar<br />
2 egg whites<br />
2 tablespoons all purpose or gluten free flour<br />
1/8 teaspoon salt<br />
1/4 teaspoon vanilla extract<br />
1/4 cup milk chocolate chips<br />
1/3 cup butterscotch chips<br />
1/3 cup chopped pecans<br />
<br />
Directions<br />
<br />
Line a baking sheet with parchment paper or a silpat and preheat your oven to 325 degrees.<br />
In a medium bowl, combine coconut, sugar, flour, and salt.<br />
Stir in egg whites and vanilla - mix well.<br />
Add chocolate chips, butterscotch chips, and pecans - mis well.<br />
I used a tablespoon measuring spoon to get consistent sized cookies, and I pressed them into tight moundst to keep as much air out as possible.<br />
Bake for 18-20 minutes or until golden brown.<br />
Cool on a wire rack.<br />
This recipe makes about a dozen cookies.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-26815365945730108892018-07-17T13:22:00.001-07:002018-07-17T13:22:31.620-07:00Little Dori Oatmeal Cream Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hBQrhQ60RjI/W05PdGXMmgI/AAAAAAAATO4/Eo16_llOXbIFQSazWNbzuax2gM1xzfW0wCLcBGAs/s1600/88bae689_homemadeoatmealcreampies.xxxlarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="567" height="320" src="https://1.bp.blogspot.com/-hBQrhQ60RjI/W05PdGXMmgI/AAAAAAAATO4/Eo16_llOXbIFQSazWNbzuax2gM1xzfW0wCLcBGAs/s320/88bae689_homemadeoatmealcreampies.xxxlarge.jpg" width="213" /></a></div>
<div>
<i>Cookies</i></div>
<div>
<span style="font-family: "georgia";">3/4 cup (1 1/2 sticks) unsalted butter, softened</span></div>
<div>
</div>
<div>
<span style="font-family: "georgia";">2 cups packed brown sugar</span></div>
<div>
<span style="font-family: "georgia";">2 large eggs</span></div>
<div>
<span style="font-family: "georgia";">1/2 teaspoon salt</span></div>
<div>
<span style="font-family: "georgia";">2 cups all-purpose flour</span></div>
<div>
<span style="font-family: "georgia";">1 teaspoon baking powder</span></div>
<div>
<span style="font-family: "georgia";">1 teaspoon ground cinnamon</span></div>
<div>
1/4 teaspoon freshly ground nutmeg</div>
<div>
<span style="font-family: "georgia";">2 cups quick-cooking rolled oats</span></div>
<div>
<span style="font-family: "georgia";">2 teaspoons baking soda</span></div>
<div>
<span style="font-family: "georgia";">3 tablespoons boiling water</span></div>
<br />
<div>
<span style="font-family: "georgia";"><i>Filling (adapted from <a href="http://search.barnesandnoble.com/books/product.aspx?r=1&isbn=9780618240005&cm_mmc=Google%20Product%20Search-_-Q000000630-_-The%20All%20American%20Dessert%20Book-_-9780618240005">“The All-American Dessert Book”)</a></i></span></div>
<div>
<span style="font-family: "georgia";">1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)</span></div>
<div>
<span style="font-family: "georgia";">1/3 cup plus 1/4 cup water (divided)</span></div>
<div>
<span style="font-family: "georgia";">3/4 cup granulated sugar</span></div>
<div>
<span style="font-family: "georgia";">1/2 cup light corn syrup</span></div>
<div>
<span style="font-family: "georgia";">2 teaspoons vanilla extract</span></div>
<div>
<span style="font-family: "georgia";">1 cup powdered sugar</span></div>
<div>
<span style="font-family: "georgia";">8 ounces vegetable shortening</span></div>
<br />
<span style="font-family: georgia;">Preheat the oven to 425 degrees F.</span><br />
<div>
<span style="font-family: "georgia";"><br /></span></div>
<div>
<span style="font-family: "georgia";">Lightly grease a baking sheet and set aside (I prefer to use parchment paper as it saves me from doing even more dishes!).</span><br />
<span style="font-family: "georgia";"><br /></span></div>
<div>
<span style="font-family: "georgia";">Cream the butter, sugar, and eggs in a large bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon, nutmeg and oats. Mix well.</span><br />
<span style="font-family: "georgia";"><br /></span></div>
<div>
<span style="font-family: "georgia";">In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.</span></div>
<br />
<div>
<span style="font-family: "georgia";">Drop by the tablespoon (I did 1 tablespoon) onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 8-10 minutes.</span></div>
<br />
<div>
<span style="font-family: "georgia";">Cool the cookies on a wire rack or a plate.</span><br />
<span style="font-family: "georgia";"><br /></span></div>
<div>
<span style="font-family: "georgia";">For the filling, in a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.</span><br />
<br /></div>
<div>
<span style="font-family: "georgia";">In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.</span></div>
<br />
<div>
<span style="font-family: "georgia";">Transfer the mixture to a <strong>large</strong> bowl. (I used an 8 cup Pyrex and wish I would have used a <strong>large</strong> bowl. The bigger the better!) Add the vanilla. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth.</span></div>
<div>
<span style="font-family: "georgia";"></span></div>
<br />
<div>
<span style="font-family: "georgia";">The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.</span><br />
<span style="font-family: "georgia";"><br /></span></div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<span style="font-family: "georgia";"></span></div>
<div>
<span style="font-family: "georgia";">I wrapped them, individually, in plastic wrap, and stored in an air-tight container. 3 days later, they were gone...so I know that they last at least that long!</span></div>
Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-12527081068162773652018-07-17T13:18:00.003-07:002018-07-17T13:19:05.507-07:00ButterbeerThis recipe should be called Type II Diabetes In A Glass.....<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ly_DDrLnFmY/W05PCTtRukI/AAAAAAAATOw/QZYig3-Ud90NQrZ3TVfpf-Tgi-FEEEpzQCLcBGAs/s1600/harry-potter-world-butterbeer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1200" height="180" src="https://3.bp.blogspot.com/-ly_DDrLnFmY/W05PCTtRukI/AAAAAAAATOw/QZYig3-Ud90NQrZ3TVfpf-Tgi-FEEEpzQCLcBGAs/s320/harry-potter-world-butterbeer.jpg" width="320" /></a></div>
<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Butterbeer</span><br />
16 oz. cream soda (per person)<br />
1/2 teaspoon imitation butter (per person)<br />
<br />
In a glass, pour 1/2 teaspoon imitation butter and 15 oz cream soda<br />
<br />
<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Butterbeer</span> Foam<br />
1 cup heavy whipping cream<br />
3 Tablespoons white sugar<br />
1 teaspoon vanilla extract<br />
3/4 teaspoon imitation butter<br />
<br />
In a medium sized bowl, whip heavy whipping cream and sugar either by hand or with hand mixer until mixture thickens, 1-2 minutes. You do not want soft peaks to form.<br />
<br />
Stir in vanilla extract and imitation butter. Continue mixing by hand or by mixer for another 2-3 minutes.<br />
<br />
Add <span class="blsp-spelling-error" id="SPELLING_ERROR_5">spoonfulls</span> of the mixture on top of the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">butterbeer</span>.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-15952600704632166542018-07-17T13:16:00.004-07:002018-07-17T13:16:47.179-07:00Butternut Squash Soup w/ Cinnamon Croutons<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-hs4WEkyle0g/W05Of5wEpdI/AAAAAAAATOo/IXUgfKE_fQEw3UjnFRxxcYm71XU2PXyfQCLcBGAs/s1600/WVXCs9F8T4CdtJdBzdyN_butternut-squash-soup-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="896" height="180" src="https://3.bp.blogspot.com/-hs4WEkyle0g/W05Of5wEpdI/AAAAAAAATOo/IXUgfKE_fQEw3UjnFRxxcYm71XU2PXyfQCLcBGAs/s320/WVXCs9F8T4CdtJdBzdyN_butternut-squash-soup-5.jpg" width="320" /></a></div>
<br />
<i>Ingredients</i><br />
<br />
4 Tablespoon unsalted butter<br />
2 medium shallots, minced<br />
3 pounds butternut squash (about 1 large), unpeeled, quartered, seeds and stringy fibers removed and reserved (about 1/4 cup)<br />
salt<br />
1/2 cup heavy cream<br />
1 teaspoon dark brown sugar<br />
6 cups water<br />
<br />
Heat butter in large Dutch over over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings/seeds and cook, stirring occasionally, until fragrant and butter turns a saffron color, about 4 minutes.<br />
<br />
Add water and 1 1/2 teaspoon salt to Dutch oven and bring to a boil over high heat; reduce heat to medium-low. Place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.<br />
<br />
Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium sized bowl; discard skin.<br />
<br />
Pour reserved steaming liquid through a mesh strainer into a separate bowl; discard solids in strainer. Rinse and dry Dutch oven.<br />
<br />
In a blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.<br />
<br />
When I made this, I garnished the bowls with an extra swirl of cream on top, and a hefty hand-full of homemade cinnamon and sugar croutons.<br />
<br />
<b>Cinnamon Croutons</b><br />
<br />
<i>Ingredients</i><br />
<br />
2 Tablespoons softened butter<br />
4 slices white bread<br />
2 tablespoons cinnamon sugar<br />
<br />
Preheat the oven to 375 degrees.<br />
<br />
Spread butter onto both sides of each slice of bread, and cut into cubes. Place them in a bag or bowl, and pour the cinnamon sugar over them. Shake or stir to coat. Arrange the cubes in a single layer on a baking sheet.<br />
<br />
Bake for 10 minutes in the preheated oven, then stir and continue baking for an additional 10 minutes or until toasted.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-22320938062191760812018-07-13T08:38:00.001-07:002018-07-13T08:38:14.929-07:00Apple & Fig Custard<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-lSY3wRUzU60/W0jF3KPLQ6I/AAAAAAAATN4/s_eRPvFDcwsOjfWdMe-K3i9kf5_VAI7HwCLcBGAs/s1600/apple-and-fig-custard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://3.bp.blogspot.com/-lSY3wRUzU60/W0jF3KPLQ6I/AAAAAAAATN4/s_eRPvFDcwsOjfWdMe-K3i9kf5_VAI7HwCLcBGAs/s320/apple-and-fig-custard.jpg" width="320" /></a></div>
<br />
INGREDIENTS<br />
4 tablespoons unsalted butter, plus more for dish<br />
2 tablespoons demerara sugar, plus more for sprinkling<br />
1/2 cup granulated sugar<br />
2 teaspoons finely grated lemon zest<br />
1 vanilla bean, halved lengthwise<br />
3 large eggs, room temperature<br />
2/3 cup whole milk, room temperature<br />
2 tablespoons apple brandy or dark rum<br />
3/4 cup creme fraiche, room temperature<br />
1/2 cup all-purpose flour<br />
1 teaspoon salt, plus more<br />
2 pounds firm baking apples (about 4 large apples), peeled, cored, sliced into 1/2-inch-thick rings<br />
6 ounces fresh mission figs, halved lengthwise<br />
<br />
INSTRUCTIONS<br />
Place rack in top third of oven; preheat to 450 degrees. Butter a shallow 2-quart baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until the mix is very fragrant.<br />
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Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, creme fraiche, flour, and 1 teaspoon salt and blend just until smooth. Let custard rest while you roast the apples.<br />
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Cook remaining 4 tablespoons of butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 tablespoons of demerara sugar and toss to coat.<br />
<br />
Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until carmelized and tender, 25-30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they'll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for placing on top. Place dish on a rimmed baking sheet and carefully pour custart over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375 degrees and bake custard until golden and center is firm, 30-35 minutes. Let cool before serving.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-69972716716102554182018-07-13T06:56:00.000-07:002018-07-13T06:56:39.074-07:00Roasted Mushrooms with Herbed & Cheesy Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CGgerLcaVBw/W0ivayEbxfI/AAAAAAAATNM/0py-Ku-Cn9cJqebfDsZMTa7tMKqoLeAaACLcBGAs/s1600/Screenshot_20180713-075129_Instagram.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1336" data-original-width="1061" height="320" src="https://1.bp.blogspot.com/-CGgerLcaVBw/W0ivayEbxfI/AAAAAAAATNM/0py-Ku-Cn9cJqebfDsZMTa7tMKqoLeAaACLcBGAs/s320/Screenshot_20180713-075129_Instagram.jpg" width="254" /></a></div>
<a href="https://4.bp.blogspot.com/-UVxIDeQZsR4/W0ivcB6KP5I/AAAAAAAATNQ/s-ixRtCLzwoYEKlKRL9Ybajd5c80sgpnQCLcBGAs/s1600/Screenshot_20180713-075140_Instagram.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1326" data-original-width="1072" height="320" src="https://4.bp.blogspot.com/-UVxIDeQZsR4/W0ivcB6KP5I/AAAAAAAATNQ/s-ixRtCLzwoYEKlKRL9Ybajd5c80sgpnQCLcBGAs/s320/Screenshot_20180713-075140_Instagram.jpg" width="258" /></a><br />
<br />
INGREDIENTS<br />
<i>Roasted Mushrooms</i><br />
16 ounces baby bella mushrooms<br />
1 tablespoon extra virgin olive oil<br />
1/4 teaspoon salt<br />
3 sprigs thyme, leaves only<br />
zest of one lemon<br />
<br />
<i>Herbed & Cheesy Quinoa</i><br />
1 cup quinoa<br />
2 cups water<br />
1/2 cup parmesan cheese, grated<br />
1/4 cup chopped parsley<br />
1/4 cup green onions, thinly sliced<br />
1 clove garlic, pressed, grated, or minced<br />
1/4 teaspoon salt<br />
2 tablespoons extra virgin olive oil<br />
juice of one lemon<br />
black pepper to taste<br />
2 tablespoons pepitas, toasted or raw<br />
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INSTRUCTIONS<br />
<br />
To prepare your mushrooms, preheat your oven to 425 degrees and line a large rimmed baking sheet with parchment paper or foil for easy clean up.<br />
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Cut the mushrooms in quarters (leave small ones whole), and place them on the prepared baking sheet. Drizzle the olive oil, sprinkly salt, thyme leaves, and lemon zest, and toss until the mushrooms are evenly coated. Roast the mushrooms until tender, about 15-16 minutes, tossing halway through.<br />
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Meanwhile, prepare the quinoa. Combined the quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer. Cook until the quinoa has absorbed all of the water, about 15-20 minutes.<br />
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Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Add the parmesan, half the parsley, onions, garlic, salt, and olive oil. Stir to combine. Mix in lemon juice and black pepper, to taste.<br />
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Pour the quinoa into a small serving platter. Top with roasted mushrooms and their extra juices, then sprinkle pepitas and parsley. Drizzle with olive oil or even add more parmesan cheese. Enjoy!Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com4tag:blogger.com,1999:blog-5334303102023854224.post-44771566309984901552018-07-10T14:39:00.000-07:002018-07-10T14:40:00.043-07:00Chicken Enchiladas with Cilantro Lime RiceI normally make this recipe on a much larger scale, even making about 7 batches of this one Sunday in college for a group of hungry boy visitors, so I'll try to scale it down. Heck, there isn't even a real recipe, just a mixture of goodness stored in my head. This recipe will easily work with Turkey, and I'll also used shredded carnitas. So here it goes! I don't have any pictures, but a lot of the family has eaten this and can vouch for just how good it is.<br />
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<a href="https://3.bp.blogspot.com/-FHHvCafRxMQ/W0UnnTcEtoI/AAAAAAAATMw/AwKpcUalOwo5opddZ9WgOaxd4Nyuu2Q6ACLcBGAs/s1600/2EJ6x5riSLeN69zswxrD_IMG_7038%2Bchicken%2Benchiladas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="896" height="180" src="https://3.bp.blogspot.com/-FHHvCafRxMQ/W0UnnTcEtoI/AAAAAAAATMw/AwKpcUalOwo5opddZ9WgOaxd4Nyuu2Q6ACLcBGAs/s320/2EJ6x5riSLeN69zswxrD_IMG_7038%2Bchicken%2Benchiladas.jpg" width="320" /></a></div>
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Trust me, you'll never go back to that gross canned enchilada sauce once you try these.<br />
<br />
<strong>Enchiladas</strong><br />
3 cups shredded chicken<br />
1 can refried black beans<br />
1 large jar of salsa<br />
1 can corn<br />
4 green onions, chopped (reserve a small amount for a garnish)<br />
1 small can diced green chiles<br />
4 cups shredded Mexican cheese blend<br />
1 package medium sized corn tortillas, room temperature<br />
<br />
Preheat your oven to 350 degrees.<br />
In a large pan, pour 1/3 jar of salsa on the bottom.<br />
In a large bowl, combine chicken, refried black beans, 1/3 jar salsa, corn, onions, chiles, and 3 cups cheese. Mix well. I mix by hand. It's more fun that way.<br />
Fill individual tortillas with small handfulls of chicken mixture.<br />
Roll the tortillas around the mixture, and place rolled side down in the pan. If you find that the tortillas are breaking, make sure they aren't cold from the refrigerator. Microwave for a few seconds.<br />
Once the pan is filled with enchiladas, cover with remaining salsa and top with cheese.<br />
Cover with aluminum foil and bake for 30 minutes or until bubble.<br />
Remove aluminum foil cover and allow to bake for another 10 minutes or until the cheese starts to brown a little.<br />
Sprinkle chopped green onions over the top before serving.<br />
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<strong>Cilantro Lime Rice</strong><br />
1/2 yellow onion, chopped<br />
1/3 bunch cilantro, chopped<br />
zest of 1 lime<br />
Juice of 3 limes<br />
3 T. butter<br />
2 cups rice<br />
2 cups water (You'll need more or less, depending on how much juice you get from the limes)<br />
Salt to taste<br />
<br />
In a sauce pan, melt butter and add chopped onion.<br />
When the onion is half-way cooked, add rice, and coat with butter. Let the rice start to absorb the butter and onion flavor for just about a minute.<br />
To the lime juice, add enough water to equal 3 cups. Add to rice.<br />
Cover and cook until all of the liquid is absorbed by the rice.<br />
Before serving, add the lime zest, and chopped cilantro.<br />
Salt to taste. I like to salt it afterwards to check the flavor contrast with the citrus and cilantro.<br />
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<br />
*If you don't want to do a traditional rolled enchilada, this recipe works great for an enchilada casserole. Layer salsa, tortillas, chicken mixture, and cheese on top of one another, like a lasagna. Follow the same baking directions.Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com1tag:blogger.com,1999:blog-5334303102023854224.post-86356338554307614862018-07-10T14:38:00.000-07:002018-07-10T14:38:10.955-07:00Faux Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IvstZCo_Yw4/W0UnPDYvCFI/AAAAAAAATMk/nYDGJnh2wO8LFoZZuGsowJTrI_s5Zu38wCLcBGAs/s1600/1f24a335bb5854369d9614aa46d7df86911242c6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="620" height="213" src="https://1.bp.blogspot.com/-IvstZCo_Yw4/W0UnPDYvCFI/AAAAAAAATMk/nYDGJnh2wO8LFoZZuGsowJTrI_s5Zu38wCLcBGAs/s320/1f24a335bb5854369d9614aa46d7df86911242c6.jpg" width="320" /></a></div>
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The carb lover in me is trying to cut back with some fun alternatives. I got my inspiration from <a href="http://cuisinenie.blogspot.com/2010/06/spaghetti-squash-confetti.html">CuisineNie</a> and added my own Dori flare to it.<br />
<br />
Faux Spaghetti<br />
2 spaghetti squash<br />
2 zucchini, cut in half, lengthwise, and then thinly sliced<br />
½ yellow onion, chopped<br />
½ Roma tomato, chopped<br />
1 package Jenny-O Ground Turkey<br />
Olive oil<br />
Salt<br />
Pepper<br />
Italian Seasoning<br />
Rosemary<br />
Basil<br />
Parmesan Cheese<br />
<br />
Preheat oven to 400 degrees.<br />
Cut the spaghetti squash in half, lengthwise, and scoop out seeds.<br />
Drizzle with olive oil and sprinkle with salt and pepper.<br />
Place cut side down on baking sheet. Cover skin with aluminum foil, and bake for 45-60 minutes, or until squash is tender to the touch.<br />
Chop onion and sauté until partially cooked.<br />
Add package of turkey and add salt, pepper, Italian Seasoning, rosemary, and basil. Cook over medium heat until meat is no longer pink. Add zucchini, cover, and cook on medium low until zucchini is cooked through.<br />
Once squash is cooked, use two forks to shred the interior into long strands. Sprinkle with a little more salt and parmesan cheese.<br />
Serve turkey and veggie mixture hot over squash. Top with chopped fresh tomato and parmesan cheese.<br />
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This will probably make 4 1-cup servings.</div>
Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com2tag:blogger.com,1999:blog-5334303102023854224.post-69164545710778188512018-07-10T14:37:00.001-07:002018-07-10T14:37:16.946-07:00ColeslawI absolutely LOVE coleslaw. Besides watermelon, there's nothing that screams "SUMMER!!!!" more than coleslaw at a picnic. This recipe...well...it rocks. <br />
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<a href="https://4.bp.blogspot.com/-6aj9DAGMTo4/W0UnCO8TL7I/AAAAAAAATMg/9rVZmcyeVRgjpfJYF4lsREHFmyRLPE3vACLcBGAs/s1600/Healthy-Coleslaw-Image-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1007" data-original-width="735" height="320" src="https://4.bp.blogspot.com/-6aj9DAGMTo4/W0UnCO8TL7I/AAAAAAAATMg/9rVZmcyeVRgjpfJYF4lsREHFmyRLPE3vACLcBGAs/s320/Healthy-Coleslaw-Image-3.jpg" width="233" /></a></div>
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<div>
1/2 cup mayonnaise </div>
<div>
2 Tbsp sugar</div>
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1 Tbsp Dijon Mustard</div>
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1 tsp honey</div>
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16 oz bag of coleslaw mix</div>
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In a small bowl, combine all of the ingredients except the coleslaw mix. (This can be done in advance, simply cover and refrigerate until ready to use).Place the coleslaw mix in a large bowl. Pour the dressing over the coleslaw mix. Stir to combine and serve immediately or refrigerate until ready to serve. Serves 8-10.</div>
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*I found that I liked it better the second day. Next time I make this, I think I'll make the coleslaw the day before I serve it. I've also made this with a grainy mustard. Instead of 2 Tbsp, use 3-4 Tbsp.</div>
Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com4tag:blogger.com,1999:blog-5334303102023854224.post-90144236790769355192018-07-10T14:34:00.001-07:002018-07-10T14:34:05.244-07:00Tomato Jam<span style="font-family: Times, Times New Roman, serif;"> </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://4.bp.blogspot.com/-cBIxD1LBE_c/W0UmQfY-GgI/AAAAAAAATMQ/WGVZ7EPPiR0UL9XvvPncLq-tS2JZSg12gCLcBGAs/s1600/tomatojam-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-cBIxD1LBE_c/W0UmQfY-GgI/AAAAAAAATMQ/WGVZ7EPPiR0UL9XvvPncLq-tS2JZSg12gCLcBGAs/s320/tomatojam-21.jpg" width="320" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"> Ingredients</span><br />
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">2 lb. ripe red tomatoes</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">2 medium green apples (like Ginger Gold or Granny Smith), peeled and finely diced</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;"><sup style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">1</sup>⁄<sub style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">2</sub> tsp. red chile flakes</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">6 large garlic cloves, peeled and minced</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">1 (2") piece fresh ginger, peeled and grated</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">2 <sup style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">1</sup>⁄<sub style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">2</sub> cups superfine sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><sup style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">1</sup>⁄<sub style="bottom: 0px; font-size: 12px; line-height: 0; position: relative; top: 0px;">2</sub> cup balsamic vinegar</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">Peel the tomatoes: Bring a large pot of water to a boil over high heat. Meanwhile, fill a separate bowl with cold water and several ice cubes. Score the bottom of each tomato with an X. Once water is boiling, drop tomatoes in for 15-30 seconds; remove with tongs and immediately plunge into ice water. Slip off the peels with your hands, then roughly chop the peeled tomatoes.</span></div>
<div class="ingredient" property="ingredients" style="background-color: white; color: #231f20; font-size: 16px; line-height: 1.25; padding: 0px 0px 10px 20px; position: relative;">
<span style="font-family: Times, Times New Roman, serif;">Add the tomatoes, apple, chile flakes, garlic, ginger, sugar and balsamic vinegar to a medium saucepan set over medium heat and stir to combine. Bring mixture to a boil very slowly, then lower heat and gently cook, uncovered, for about 40 minutes, stirring occasionally to prevent scorching, until the mixture is thick and jammy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dishtowel.When the jam is ready, remove from heat and, if desired, use a potato masher or fork to break down tomato and apple chunks to your preferred consistency. Fill each jar with hot jam, seal and leave to cool. Stored in a dark, cool place, jam will keep indefinitely; once opened, a jar will keep for about a week in the fridge.</span></div>
Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-77682550870471217222018-07-10T09:11:00.000-07:002018-07-13T06:57:22.673-07:00Vegetarian Quinoa Stew<div class="tasty-recipe-ingredients" style="background-color: white; box-sizing: border-box; font-size: 17px;">
<div class="separator" style="clear: both; font-family: Georgia, serif; text-align: center;">
<a href="https://1.bp.blogspot.com/-3XBXpuovglA/W0TXvjZ6YVI/AAAAAAAATIs/0iE2czkpHYEbTkuwNyFpGNTA2kpH-JTCgCEwYBhgL/s1600/mexican-quinoa-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="1100" height="320" src="https://1.bp.blogspot.com/-3XBXpuovglA/W0TXvjZ6YVI/AAAAAAAATIs/0iE2czkpHYEbTkuwNyFpGNTA2kpH-JTCgCEwYBhgL/s320/mexican-quinoa-soup.jpg" width="232" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">INGREDIENTS</span></h3>
<ul style="box-sizing: border-box; margin: 0px 0px 2.6rem 4rem; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon coconut oil (you can also use olive oil)</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">1 medium yellow onion, chopped</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">2 celery stalks, chopped</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">3 carrots, chopped</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">4 cloves garlic, pressed or minced</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">2 jalapeños, seeded and chopped</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">3 ½ cups water</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">1 large can (28 ounces) diced tomatoes</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">1 ½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">1 ½ teaspoons ground cumin</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">2 teaspoons fine sea salt</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">½ cup quinoa (dry/uncooked)</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">¼ cup chopped fresh cilantro</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">⅛ teaspoon cayenne pepper (for extra heat, optional)</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">Freshly ground black pepper</span></li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;"><span style="font-family: "times" , "times new roman" , serif;">Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…</span></li>
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<a href="https://2.bp.blogspot.com/-25igYwF21NI/W0ivq6KO4nI/AAAAAAAATNY/I3Cp_z3G2goLzOi8aN-1R1XSbdSIHC7WACLcBGAs/s1600/Screenshot_20180713-075150_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="1079" height="175" src="https://2.bp.blogspot.com/-25igYwF21NI/W0ivq6KO4nI/AAAAAAAATNY/I3Cp_z3G2goLzOi8aN-1R1XSbdSIHC7WACLcBGAs/s320/Screenshot_20180713-075150_Instagram.jpg" width="320" /></a></div>
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<h3 style="box-sizing: border-box; color: #222222; font-size: 18px; line-height: 1.2; margin: 0.2rem 0px 18px; padding: 5px 0px 0px; text-transform: uppercase;">
<span style="font-family: "times" , "times new roman" , serif;">INSTRUCTIONS</span></h3>
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<a href="https://2.bp.blogspot.com/-FIiq7eIoDxA/W0TXu-NqvjI/AAAAAAAATIo/HraMxqBLb_460Y5l_orkBt6M84YLQSwrwCLcBGAs/s1600/soup-ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="756" data-original-width="1100" height="136" src="https://2.bp.blogspot.com/-FIiq7eIoDxA/W0TXu-NqvjI/AAAAAAAATIo/HraMxqBLb_460Y5l_orkBt6M84YLQSwrwCLcBGAs/s200/soup-ingredients.jpg" width="200" /></span></a></div>
<ol style="box-sizing: border-box; margin: 0px 0px 2.6rem 4rem; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;"><span style="font-family: "times" , "times new roman" , serif;">In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.</span></li>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;"><span style="font-family: "times" , "times new roman" , serif;">Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a </span><br />
<span style="font-family: "times" , "times new roman" , serif;">boil.</span></li>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;"><span style="font-family: "times" , "times new roman" , serif;">Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).</span></li>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;"><span style="font-family: "times" , "times new roman" , serif;">Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.</span></li>
</ol>
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Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-1073386523605842602018-07-10T08:54:00.002-07:002018-07-13T06:58:38.328-07:00Spicy Vegan Black Bean Soup<h3 style="background-color: white; box-sizing: border-box; color: #222222; font-family: "Playfair Display", Georgia, serif !important; font-size: 18px; line-height: 1.2; margin: 0.2rem 0px 18px; padding: 5px 0px 0px; text-transform: uppercase;">
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INGREDIENTS<div class="separator" style="clear: both; text-align: center;">
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</h3>
<ul style="background-color: white; box-sizing: border-box; font-family: Georgia, serif; font-size: 17px; margin: 0px 0px 2.6rem 4rem; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">2 tablespoons olive oil</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">2 medium yellow onions, chopped</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">3 celery ribs, chopped fine</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">1 large carrot, peeled and sliced into thin rounds</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">6 garlic cloves, pressed or minced</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">4 ½ teaspoons ground cumin</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">4 (15-ounce) cans of black beans, rinsed and drained</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">4 cups low-sodium vegetable broth</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">¼ cup chopped fresh cilantro (optional)</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">Sea salt and freshly ground black pepper, to taste</li>
<li style="box-sizing: border-box; list-style-type: disc; padding-bottom: 6px;">Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…</li>
</ul>
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<a href="https://3.bp.blogspot.com/-FgtO2_0bWLo/W0TWeAiPU8I/AAAAAAAATIM/k1PRgSbZ2L8gsO5j1VX0cu0SJ6pdyv19gCLcBGAs/s1600/black-bean-soup-ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="1100" height="219" src="https://3.bp.blogspot.com/-FgtO2_0bWLo/W0TWeAiPU8I/AAAAAAAATIM/k1PRgSbZ2L8gsO5j1VX0cu0SJ6pdyv19gCLcBGAs/s320/black-bean-soup-ingredients.jpg" width="320" /></a></div>
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<h3 style="background-color: white; box-sizing: border-box; color: #222222; font-family: "Playfair Display", Georgia, serif !important; font-size: 18px; line-height: 1.2; margin: 0.2rem 0px 18px; padding: 5px 0px 0px; text-transform: uppercase;">
INSTRUCTIONS</h3>
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<ol style="background-color: white; box-sizing: border-box; font-family: Georgia, serif; font-size: 17px; margin: 0px 0px 2.6rem 4rem; padding: 0px;">
<a href="https://1.bp.blogspot.com/-YQYjd0Ax-1k/W0TWgMXkHaI/AAAAAAAATIQ/rX0DsKjxkY4k_P12jAtbg3lqNYr9gEPogCLcBGAs/s1600/vegan-black-bean-soup-recipe.webp" imageanchor="1" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1513" data-original-width="1100" height="320" src="https://1.bp.blogspot.com/-YQYjd0Ax-1k/W0TWgMXkHaI/AAAAAAAATIQ/rX0DsKjxkY4k_P12jAtbg3lqNYr9gEPogCLcBGAs/s320/vegan-black-bean-soup-recipe.webp" width="232" /></a>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;">Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.</li>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;">Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.</li>
<li style="box-sizing: border-box; list-style-type: decimal; padding-bottom: 12px;">Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.</li>
</ol>
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<span style="font-family: "georgia" , serif;"><span style="font-size: 17px;"><br /></span></span></div>
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Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-83515672529704393782018-06-26T14:28:00.002-07:002018-06-26T14:28:28.307-07:00Meyer Lemon & Rosemary Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #333333; font-family: "Courier New"; font-size: 10pt; letter-spacing: 0.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="color: #333333; font-family: "Century Gothic", sans-serif; letter-spacing: 0.25pt; text-indent: -0.25in;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-left: 7.5pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 cups all-purpose
flour I recommend King Arthur brand<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 7.5pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon active
dry yeast not quick-rise<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
3/4 teaspoon Kosher salt<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 teaspoons chopped
fresh rosemary<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 teaspoons of
Meyer lemon zest (you will need 2-3 lemons<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
1/3 cups room temperature or lukewarm water<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cornmeal
as needed white or yellow is fine<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="color: #484241; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Instructions<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Day 1:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 22.5pt; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Combine
the flour, yeast, salt, rosemary and lemon zest in a large bowl by stirring
with a wooden spoon. Add the water and stir until the dry ingredients are
well-moistened and a shaggy, sticky dough has formed (I sometimes have to use
my hands to lightly knead and work all the ingredients into a loose mass).
Transfer the dough to a clean bowl coated with cooking spray. Cover the top of
the bowl with plastic wrap. Let the dough sit at room temperature (about 70
degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become
dotted with bubbles - that’s a sign that ingredients are fermenting and flavor
is developing!<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Day 2:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Transfer
the dough to a lightly floured work surface. Sprinkle the top of the dough with
a little flour and lightly knead it with you hands for about a minute. Cover
the dough with plastic wrap on your counter and let it rest for 15 minutes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Generously
coat a cotton towel (do not use terry cloth!) with cornmeal. Gently and quickly
shape the dough into a ball with floured hands and place seam-side-down onto
the center of the towel. Dust the top of the dough with more cornmeal and wrap
the towel loosely around the dough. Place the towel with the dough in a large
bowl and let it rise until the dough has double in size and does not quickly
spring back when you poke at it. This should take 1 ½-2 hours.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Thirty
minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron
pot in the oven and preheat the oven to 450°F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 22.5pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Once
your oven is preheated, carefully remove the pot from the oven. Open the towel
and slide your hand underneath so that you can turn the dough mound
seam-side-up into the pot. Give the pot a little shake to make sure the dough
is even on the bottom and put the lid on top of the pot. Bake for 30 minutes,
then uncover and bake an additional 15-30 minutes until the boule is golden
brown all over and sounds hollow when you tap it with a wooden spoon. Your
kitchen will smell absolutely amazing!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 22.5pt; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Courier New"; font-size: 10.0pt; letter-spacing: .25pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; font-family: "Century Gothic",sans-serif; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove
the pot from the oven and transfer to a wire rack to cool for 15 minutes.
Carefully remove the bread from the pot and let cool completely on a wire rack
before slicing. You will then have one 1 ½ pound bread loaf to enjoy!<o:p></o:p></span></div>
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<br />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-31901332131309883232018-06-26T14:24:00.000-07:002018-06-26T14:24:26.831-07:00Meyer Lemon Marmalade<br />
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<span style="background: white; color: #6e6c6c; font-family: "Century Gothic",sans-serif;">Meyer Lemon Marmalade<o:p></o:p></span></div>
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<span style="background: white; color: #6e6c6c; font-family: "Century Gothic",sans-serif;">4 cups sliced Meyer lemons</span><span style="color: #6e6c6c; font-family: "Century Gothic",sans-serif;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">6 cups water</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">7 1/2 cups sugar</span><o:p></o:p></span></span></div>
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<span style="background: white; color: #6e6c6c; font-family: "Century Gothic",sans-serif;">Start by preparing your lemons. Slice each in
half, from end to end. Use a sharp knife to cut out the core. Run your fingers
along the missing core to remove all seeds. Save the cores and seeds in a
double-thick piece of cheese cloth. You will be cooking that satchel of core
and seeds with your marmalade to provide pectin which you need to firm up your
delicious brew. Take each lemon half and slice it into half rounds. The
thickness of your slices are a matter of taste. How big do you like your peels
to be in the marmalade? I like to keep my slices irregular so that I get all
sorts of peels in my marmalade. Take all your lemon slices, your satchel of
pits and cores, and put them in a glass or ceramic bowl. Add the water, cover
with parchment paper and put in the refrigerator overnight.</span><span style="color: #6e6c6c; font-family: "Century Gothic",sans-serif;"><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Next day, take out your yummy concoction and pour it into
your jamming pot. Bring the mixture to a boil and cook on high heat until your
sliced peels get soft, about 20 minutes. Take out the satchel and set it aside
to cool. Before returning the mixture to a boil, you are going to want to
squeeze out as much of the pectin as you can from the satchel. Then discard it
to the compost. Now, add your sugar. When I made my second batch, I started
with six cups of sugar and kept adding half cup portions until I reached the
flavor I wanted, at 7 1/2 cups. The marmalade is sweet, but there is still
plenty of lemony tang. I think the marmalade now sits at a perfect equilibrium,
but I am guessing these are subjective matters. Once all the sugar is in,
return the mixture to a boil and cook at high heat until you bring the
marmalade to a temperature of 221 degrees, to insure a good set. This last part
took me about 10 minutes.</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">While your marmalade is going through its final boil, prepare
your half-pint jars to receive the golden gift. I used the oven this time,
cooking my jars at 250 degrees for 10 minutes, and washing the lids with hot
soapy water.</span></span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">When the marmalade reaches 221 degrees, transfer it
immediately into jars and seal. I got a bit more than 8 half-pint jars.</span></span></span><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></div>
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<br />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0tag:blogger.com,1999:blog-5334303102023854224.post-17763800701565220752018-06-26T14:17:00.000-07:002018-06-26T14:17:31.069-07:00Butterscotch Fluffernutter Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Butterscotch Fluffernutter Bars<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I made these, having never tasted them before, for the gang at
work the other day and I may have created some monsters in the process.
Because of the toasted marshmallow center, I thought they would be best
transported if I wrapped them, individually, in plastic wrap. I made my
rounds to the offices, handing them out, and telling people to save them for
lunch. Several people immediately pressed them to their noses and died
right there on the spot at the amazing scent combination to peanut butter,
chocolate, toasted marshmallow, and butterscotch. Funeral services will
be announced, later. One person had the nerve to ask where I bought them.
The rest consumed them, immediately, causing what I'm sure is an
incredibly unhealthy and unnatural spike in blood sugar. One by one they
drifted into my office commenting on how good they were and that they wanted to
eat more if I had them. It's like The Walking Dead up here but instead of
human flesh, they want Butterscotch Fluffernutter Bars. I'm telling you
this as a warning that you may encounter such a reaction if/when you make
these. Consider yourself warned.<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 package peanut butter cookie dough<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5 cups rice krispie cereal<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 bag of mini marshmallows<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon vanilla extract<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 tablespoons butter, room temperature<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2/3 cup corn syrup<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 bag butterscotch chips<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">generous pinch of salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Coat a 9"x11" pan with a non-stick spray (or use
parchment paper) and press cookie dough into a thin/level layer. My
cookie dough came in little bricks. I pressed them, by hand, individually
to a thin layer. Bake according to package directions. Once baked,
immediately add mini marshmallows to the top of the dough and let continue to
bake approximately 5-7 minutes or until the marshmallows have begun to puff up
and slightly brown. Remove from oven and let cool.<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Meanwhile, in a big sauce pan, melt butterscotch chips, corn
syrup, butter, pinch of salt, and vanilla extract. Keep stirring so
nothing burns on the bottom. Once smooth and all contents have melted
together, add cereal and stir until well coated. Spoon cereal mixture on
top of marshmallows and try to create a solid layer. This is difficult
because they do not spread. Rather, they flop and stay put. When I
made them, I put one big spoonful down and then, with hands sprayed with
non-stick spray, tried to smooth it out. Spoonful. Smooth.
Repeat.<o:p></o:p></span></div>
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<span style="color: black; font-family: "century gothic" , sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let cool until well hardened, cut into individual portions.<o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-fQt-HD6YQZQ/WzKtMCYuUZI/AAAAAAAATHA/X4q9PlVU424rGgeTDJl4-GVSuSqt6TFawCEwYBhgL/s1600/fluffernutter-layer-bars-tablefortwoblog-1-480x270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="229" data-original-width="478" height="153" src="https://3.bp.blogspot.com/-fQt-HD6YQZQ/WzKtMCYuUZI/AAAAAAAATHA/X4q9PlVU424rGgeTDJl4-GVSuSqt6TFawCEwYBhgL/s320/fluffernutter-layer-bars-tablefortwoblog-1-480x270.jpg" width="320" /></a></div>
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<br />Dory Knighthttp://www.blogger.com/profile/10039686633511913911noreply@blogger.com0