tag:blogger.com,1999:blog-65959013513090616092024-03-19T03:16:45.741-04:00The One Behind The ApronChristinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-6595901351309061609.post-76677729547270013662014-08-08T01:00:00.000-04:002014-08-08T01:00:05.952-04:00Asian Chicken Lettuce WrapsI have recently become hooked on lettuce wraps of all kinds. Whether it be as simple as tuna fish salad or throwing together my tacos in a big lead of lettuce, they are all so refreshing and delicious. This recipe was inspired by my taco recipe, but with an Asian flare.<br />
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Recipe yields 4 servings</div>
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<i>Ingredients</i> </div>
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1 lb ground chicken</div>
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2 tsp sugar</div>
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Salt & black pepper, to taste</div>
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1/2 cup soy sauce<br />
1/4 cup sesame oil<br />
1/4 cup dry red wine</div>
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1 medium white onion</div>
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1 bag pre-cut broccoli slaw</div>
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1 can bean sprouts</div>
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1 can water chestnuts</div>
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1 head Boston lettuce, to use for the wraps</div>
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In a large bowl, add your ground chicken, sugar, salt, pepper, soy sauce, sesame oil and red wine. Use your hands to mix everything together and allow the chicken to absorb all of the ingredients. </div>
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Next, finely dice the onion and add to a large, heated skillet (with 1/2 tbsp sesame oil). Saute for 2-3 minutes until translucent. </div>
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Once the onion is done, toss in the chicken and saute until cooked through. </div>
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Once the chicken is no longer pink, toss in the broccoli slaw, bean sprouts and water chestnuts. I sliced my water chestnuts before hand so they would be easier to eat in the wraps. Mix everything together and let simmer over a medium-low heat. All the flavors are really getting to know each other know!</div>
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Prepare your 'wraps' by gently removing the leaves from the head of lettuce and rinsing each one with cold water. Pat them all to dry and set aside.</div>
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In my house, I serve one big plate of lettuce and a dish of chicken and allow everyone to dig in and make their own wraps, just the way they want them. Enjoy!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com27tag:blogger.com,1999:blog-6595901351309061609.post-69686289164594214832014-08-05T13:36:00.003-04:002014-08-05T13:51:06.564-04:00Peanut Butter & Oatmeal Chocolate Chip CookiesSo to say it's been a while is probably being nice. Its been just shy of two months since my last post and tons has happened since. I have started a new job which I am quickly growing to love. However, the transition period was a bit hectic at times. But there are no excuses and I am promising to try my best to get back to a set blogging schedule with lots of delicious new content. Also, I am shocked to announce I have surpassed the 100,000 views mark. I cannot even believe it! As for now, let's kick it back off with none other than a chocolate chip cookie recipe with a twist!<br />
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So here is what you will need to get you 2 dozen cookies<br />
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1/3 cup creamy peanut butter<br />
2 tbsp olive oil<br />
3/4 cup granulated sugar<br />
1/3 cup unsweetened almond milk<br />
1 tsp vanilla extract<br />
1 cup all purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp kosher salt<br />
1 cup oats (I had old fashioned on hand and chopped them up a bit)<br />
1/2 cup chocolate chips<br />
Extra salt, for sprinkling on top<br />
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First, make sure you preheat the oven to 425F degrees. Then start off by mixing together the peanut butter, olive oil, sugar, almond milk and vanilla in a large bowl. This would ideally be done in your stand mixer or with a hand mixer since the peanut butter can be very sticky.<br />
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Next, whisk together the flour, baking soda and salt so that it is all well combined.<br />
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Slowly but surely combine the dry ingredients into the wet using a mixing spoon. I found working with a rubber spatula/spoon was easiest, again due to the stickiness of the peanut butter.<br />
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Finally, toss in your oats and chocolate chips and give everything one more good stir.<br />
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You really want to make sure the chocolate chips are scattered all throughout the cookie dough.<br />
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Line your baking sheet with a piece of parchment paper and spoon out 1 tbsp scoops of dough.<br />
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Bake for 8-10 minutes. The cookies should still be soft, but the tops will begin to brown. Once you remove them from the oven, immediately sprinkle with extra salt. Let them rest for about 2 or 3 minutes and then transfer to a wire cooling rack.<br />
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Try to allow them to cool without eating them all so they stiffen up a bit. Then eat them all up to your heart's content. Enjoy!<br />
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<br />Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com10tag:blogger.com,1999:blog-6595901351309061609.post-52466352738309946232014-06-17T03:00:00.000-04:002014-06-17T03:00:00.995-04:00Quick Breakfast PotatoesOn the weekends, there is nothing better than a nice diner breakfast. Until you get to the diner, and it is packed with all the other people who had that same thought. Now your quick meal turned into a 45 minute wait and your breakfast is trying to take over lunch territory. With this quick recipe, you can whip up diner quality breakfast potatoes in no time, right from your own kitchen. (I know your still in your PJs, don't worry, I won't tell)<br />
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To have enough to serve 5, you are going to need...<br />
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3 lbs red or baking potatoes<br />
1 medium red pepper<br />
1 medium yellow onion<br />
4-5 cloves of garlic<br />
4 tbsp salted butter<br />
1/4 cup extra virgin olive oil<br />
Salt, black pepper & cayenne pepper, to taste<br />
Dash of paprika<br />
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Preheat your oven to 425F degrees. Start off by scrubbing your potatoes clean. I like to keep the skins on, so I make sure to get off any last traces of dirt from the farm. Dice the potatoes into 1/4" cubes. Next up, dice the pepper and onion to be evenly sized with the potatoes. We want everything to cook at the same time, so its important to keep everything relatively the same size. Finely mince the garlic and toss it in with the rest of your ingredients in a large bowl.<br />
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Add your oil and melted butter to the bowl and toss to evenly coat everything. Sprinkle on the salt, peppers and paprika. I like to go light on the salt here, you can always add more later on when they come out of the oven if you need to.<br />
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Arrange the potatoes in a single layer on a rimmed baking sheet. Bake for 35-40 minutes. After the first 20 minutes, give it a good toss. Once your potatoes are completely cooked through and soft, crank up the heat baby to get those potatoes nice and crispy for the last 10-15 minutes. 500F degrees should do the trick.<br />
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Give them a taste and you decide if you should add another sprinkle of salt or dash of peppers. Serve with a side of eggs, or serve on the side of eggs. Personally, I really like my potatoes to take front and center. Enjoy!Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com10tag:blogger.com,1999:blog-6595901351309061609.post-37296813670818718782014-06-13T14:36:00.001-04:002014-06-13T14:36:22.909-04:00Pesto Chicken & Peppers SkewersMany of you may remember from last year, but one of the highlights of my spring is when my CSA membership starts back up. If you aren't familiar with what a CSA is, check out this post: <a href="http://www.theonebehindtheapron.com/2013/06/golden-earthworm-organic-farm-csa.html" target="_blank">Golden Earthworm Organic Farm CSA</a><br />
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So its been two weeks already, and my refrigerator is filled to the brim with crispy and fresh greens from varieties of lettuce, spices and veggies. Today I chose to whip up a batch of my arugula pesto (see here for the full recipe: <a href="http://www.theonebehindtheapron.com/2013/06/arugula-pesto.html" target="_blank">Arugula Pesto</a>) and grill up some chicken skewers. So simple and delicious, a perfect week night meal.<br />
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To start off, get all of your ingredients together. To have enough to feed 5 people, you are going to need..<br />
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2 lbs chicken breast<br />
2 red bell peppers<br />
1 very large yellow onion<br />
1 cup of my arugula pesto<br />
Wood skewers<br />
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Clean off your peppers and cut into about 1 inch squares. Similarly, cut the onion into chunks about the same size of the peppers.<br />
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Prep the pesto according to the instructions I linked to above.<br />
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Next, cut your chicken cutlets into cubes. Try to cut them evenly so they will all cook at the same time.<br />
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Now for the assembly, I like to start and end with chicken and get all my veggies somewhere in between. How about chicken - pepper - onion - chicken - pepper - onion - chicken. Sounds like a good combo to me. Prep all of your skewers until your ingredients are gone. Now, with a basting brush, coat all sides, edges and crevices of each skewer with the pesto. Man these are going to be good.<br />
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Heat up the BBQ to medium high heat and arrange all of the skewers on the rack directly above the flames. If they don't all fit, keep them in the refrigerator and cook in batches. Cook for about 4-5 minutes on each side, being sure to rotate so all four sides of your chicken cube gets a nice BBQ char to it.<br />
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Once the chicken is cooked through, you can remove from BBQ and serve immediately with a fresh salad or some spring veggies. Enjoy!<br />
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<br />Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com13tag:blogger.com,1999:blog-6595901351309061609.post-76991322258711223382014-05-21T12:38:00.000-04:002014-05-21T12:38:11.811-04:00Midnight TrufflesSo I have decided to call these midnight truffles because of their smooth dark chocolate insides. I had 60% cocoa bars on hand so that's what I used, but I am dying to make these again with 70% or 80% for a real sweet indulgence.<br />
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For those of you that aren't so into dark chocolate, feel free to sub it out for milk chocolate, but keep the semi-sweet as this helps to add a bit of something extra.<br />
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The best part of these truffles is the time and effort it takes to get to the finished product (read: minimal). In 3 simple steps, your ready to roll (see what I did there?!) and add your toppings. These are such a great treat to bring to a party, as your friends are sure to be impressed while you sit back and laugh at what a breeze they are to make.<br />
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8 oz cream cheese (Philadelphia is really good because its so creamy)<br />
1 cup confectioners' sugar<br />
1 1/2 cups semi-sweet chocolate<br />
1 1/2 cups 60% cocoa chocolate (or darker if you prefer)<br />
Toppings: sprinkles, nonpareils, cocoa powder, chopped nuts, shredded coconut, you name it!<br />
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Let the cream cheese soften at room temperature and mix together with the confectioners' sugar until smooth.<br />
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Add your chocolate to a bowl resting over a simmering pot of water and melt the chocolate. Whisk every so often to make sure all the chunks are smooth and melted.<br />
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Pour the melted chocolate over the sweetened cream cheese and mix to fully combine. Place in the refrigerator for about 1 hour.<br />
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Using a cookie scoop (or a tablespoon), place evenly sized balls of chocolate onto a lined tray and place in the freezer for 15-20 minutes. By doing so, you will better be able to roll the balls into perfect spheres and shape them without the chocolate melting and sticking all over your hands.<br />
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Once they are firm, cover in the toppings of your choice, I went with the cocoa powder and nonpareils. Eat right away or keep refrigerated until it is time to serve. Let sit at room temperature for a bit before serving. Enjoy!<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com37tag:blogger.com,1999:blog-6595901351309061609.post-25582312319944957952014-05-16T11:10:00.001-04:002014-05-16T12:54:01.848-04:00A Week in PhillySo on Sunday night I took Amtrak down to Philadelphia for work for the week. Clearly I had one thing and one thing only on my mind from the second I arrived - track down the best Philly Cheesesteak! (But more on that to come later.) Aside from that, J & I roamed the streets and wondered the city taking in all it has to offer. Lucky for us, J's main squeeze back home hails from Philly, so we knew all the good eats that we had to check out. By the time you get to the end of the post, you will all know why I am not a lifestyle blogger! But I just had to share some of the fun we had.<br>
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As a reminder, this was a work trip (read: boring!) so other than dinner, we only had a few hours during the day to really explore. Seeing as I checked out the Liberty Bell and Independence Hall back when I was 10, I was on the hunt for some of Philly's hidden gems. This is what I found...<br>
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Our first night here we headed over to Monk's Cafe, who claims to serve up the best mussels in all of Philly. Considering this is what they delivered to the table..<br>
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...and this is what was left after roughly 7.5 minutes, you could say that we agree. The mussels were amazing and the juices were perfect for soaking up with your big loaf of sourdough bread.<br>
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Following our mussels app, I ordered the Stout Braised Lamb Shank. It was cooked perfectly, and served over a large pile of mashed potatoes and root veggies. It was massive and I did all I could to finish every last bit.<br>
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J went with the Grilled Atlantic Salmon with with white beer beurre blanc. She claims it was delicious and I sure do believe her.<br>
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The next day, we stopped over at the famous Reading Terminal Market, which is conveniently right across the street from our hotel. So you can bet we stopped over quite often during the week. This market is the quintessential farmer's market. Artisans from every craft are gathered in this large building serving up the best they have. Offerings range from homemade chocolate towers from Mueller's to America's best sandwich at DiNic's (I'm looking at you roast pork). As I am sure it will come to no one's surprise, my first stop was L.D. Bassets, otherwise known as America's oldest ice cream parlor. The market is bustling with energy and people gather here for lunch from tourists to businessmen and everywhere in between.<br>
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Yes, those are all deliciously fresh and homemade donuts. Clearly the smell in this place isn't doing anyone any favors, your taste buds kick into overdrive at every turn and corner.<br>
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That nice we headed over to El Vez for some Mexican flair. Naturally we started out with a huge bowl of fresh guac with homemade chips.<br>
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I opted for the carnitas tacos, and since J had trouble deciding, she got the sampler platter. The carnitas were to die for. The meat was so tender and flavorful and there was the perfect addition of toppings to keep it light but delicious. My compliments to the chef on this one!<br>
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Unable to back down just yet, we opted to share the churros with chocolate dipping sauce for dessert. We got so excited when they came over we quickly ate up and I almost forgot to capture the picture.<br>
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So now keep in mind, it is only Wednesday and we have done a whole lot of eating on this trip! But today was the day I had been waiting for. We got out of work early and we headed straight over to Pat's King of Steaks, for Philly's original (and best) cheesesteak on offer. Keeping with the tradition of the week to try and eat on the light side, I ordered mine with a large side of cheese fries. I mean, is there any other way to do it? Check out that deliciousness.<br>
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We made it to Thursday, having suffered through hours of long, boring training modules, but it was our last night for dinner, so we headed over to Parc, a French restaurant in the Rittenhouse Square area of the city. On our walk over, the buildings became quainter, there were more trees, and the whole atmosphere sort of changed. J & I decided Rittenhouse Square is the equivalent of NYC's UES and it was lovely. We sat down in a huge dining room, packed with families celebrating birthday's and businessmen celebrating the end to another good week. We both started off with a whistling hot bowl of French onion soup and it had more cheese than I could ever have dreamed of.<br>
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For our main round, J went with the French classic, Beef Bourguignon. I decided to go for the Rabbit Pappardelle. The meat was really tender and the sauce was light and refreshing. It might have not taken home top prizes after the week I had, but it was definitely something I would go back for.<br>
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To top of the night, J & I split a creme brulee.<br>
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All in all, Philly surprised me every night. I did not put high regards on this city, but after spending a week here, it is definitely a place I would visit again. The city has many nooks and crannies that can still be explored. It's size, cleanliness and overall charm was a delight in comparison to the big, bad NYC. Until next time, thanks Philly!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com5tag:blogger.com,1999:blog-6595901351309061609.post-51847072295566410792014-05-01T04:00:00.000-04:002014-05-01T04:00:04.225-04:00Nutella & Salted Pretzel Brownie BarsI've decided to call these guys brownie bars, you know, kind of like a cookie bar, because they are really so much more than just brownies. We start off with a sweet and salty pretzel crust, which lays the ground work for a Nutella infused brownie, frosted with even more Nutella and finally topped with chopped pretzels for a little something extra.<div>
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These brownie bars are sure to kick your next sweet & salty craving, in one fell swoop!</div>
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To make about 10 bars (or 20 small squares) (enough to feed roughly 4 people in my house - but 8-10 people in a normal house), you are going to need the following:</div>
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For the crust:</div>
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3/4 cup crushed pretzels</div>
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1/3 cup light brown sugar</div>
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3 tbsp salted butter</div>
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Brownies:</div>
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1/2 cup unsalted butter</div>
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1 cup granulated sugar</div>
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2 large eggs</div>
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1 tsp vanilla extract</div>
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1/3 cup Nutella</div>
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2/3 cup all-purpose flour</div>
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1/4 cup cocoa powder</div>
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1/4 tsp salt</div>
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Toppings:</div>
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1/2 cup Nutella, to frost the top</div>
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1/2 cup chopped pretzels, for decoration</div>
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Start off by pre-heating the oven to 350F degrees. Toss all your ingredients for the crust into a food processor and pulse until fully combined. You want the pretzels to be crushed.</div>
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In a glass or non-stick 8x8 baking dish, line the bottom with the crushed pretzel mixture. Bake for 15 minutes, just until golden brown and set.</div>
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While the crust is in the oven, start on the brownie batter. First, whip together the butter and sugar until smooth. Add in your eggs (one at a time, of course) then the vanilla extract. Once that is all fully combined, drop in the Nutella. Make sure everything is incorporated and there are no brown or white streaks.</div>
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In a small, separate bowl, whisk together the flour, cocoa powder and salt. In 3 batches, add to the wet ingredients and stir until just combined. As always, be careful not to overmix as we want smooth, fudgy brownies.</div>
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Once the batter is good to go, pour it over the already baked crust and back in the oven it goes, for about 35-40 minutes. The top of the brownie should be set and a toothpick inserted should come out clean. </div>
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Remove from the oven and let rest until completely cooled. Remove from the baking dish and set on a flat surface (I used a cutting board). Frost the top with Nutella and sprinkle with your chopped pretzels. Cut into small squares or rectangular bars and you are ready to enjoy! These are very rich, so all you need is a small taste to satisfy your sweet (and sometimes salty) tooth.</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com2tag:blogger.com,1999:blog-6595901351309061609.post-45663252792407255752014-04-29T04:00:00.000-04:002014-04-29T04:00:01.646-04:00All-in-One Breakfast MuffinsThese muffins are really taking my breakfast routine by storm. First of all, they are so easy to prepare ahead and freeze. When its time for breakfast, pop it in the microwave for a bit and you've got a fresh from the oven tasting muffin.<br />
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On top of all that, these muffins take the stars from all your favorite breakfast classics and roll them into one quick bite. You've got your eggs, some oatmeal, bananas and throw in some chocolate chips for good measure. I mean, who wouldn't want to start the day with some chocolate.<br />
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To make a dozen muffins, you are going to need<br />
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3 medium bananas, extra ripe<br />
1 cup milk (I've used both regular and almond milk and they both taste great)<br />
2 large eggs<br />
1 tbsp baking powder<br />
3 1/2 cups oats (see note below)<br />
1 tsp vanilla extract<br />
1/4 cup mini chocolate chips<br />
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Heat up your oven to 375F degrees and prepare a muffin tin by lining each cup with a muffin liner.<br />
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Now we can 'prepare' the oats. To do so, I use old fashioned oats and pulse them in a food processor until about half are shredded. Make sure to leave some of the oats whole as they add a nice texture to the muffin.<br />
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Ready for the really easy part? Put all of your ingredients in one bowl (EXCEPT the chocolate chips) and mix together using a hand mixer or your stand mixer. Yup, toss them all in there for one big party.<br />
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Toss in your chocolate chips and mix in with a spoon.<br />
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Scoop the mixture into your muffin liners so they are just filled, right to the top. These muffins do not have a big rise, so don't be afraid to fill them right to the top. Sprinkle some extra chocolate chips on top for good measure. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.<br />
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Let cool completely before you freeze, or enjoy them right away.<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com5tag:blogger.com,1999:blog-6595901351309061609.post-36653760723966211882014-04-24T08:36:00.000-04:002014-04-24T08:36:23.659-04:00Crispy, Crunchy Broccoli & AsparagusNow that spring is just about in full bloom, it is only a matter of time before the BBQs and picnics start rolling around. This simple side dish is going to be your favorite companion. Broccoli and asparagus are a match made in heaven when you toss in a little garlic and some breadcrumbs.<br />
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In order to make enough to share with 3 of your friends, your going to need:<br />
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2 heads of broccoli<br />
1 large bunch of asparagus<br />
1/4 cup olive oil<br />
1 head of garlic<br />
1/2 cup seasoned bread crumbs<br />
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Chop the asparagus into bite sized pieces and cut the stems off the broccoli. Toss together in a colander to rinse off.<br />
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Add half of the oil to a large skillet and toss in your finely chopped/minced garlic. I like my garlic to be chopped so I can really chunks of it in each bite, but feel free to mince it into a paste for a more subtle flavor.<br />
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Drop in the cleaned veggies and top with the other half of olive oil. Give everything a good stir. Lower the heat to medium and cover. Cook for 10 minutes or so with the cover on to soften up, especially the broccoli.<br />
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Remove the cover and bump up the heat. We want to get the veggies browned and slightly charred so they can be nice a crispy. Toss in the breadcrumbs and mix it around. Continue to cook so the breadcrumbs become toasted and crunchy.<br />
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Remove from the skillet into a large serving bowl. Enjoy!Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com4tag:blogger.com,1999:blog-6595901351309061609.post-71796384077878693452014-04-22T14:30:00.002-04:002014-04-22T14:30:57.132-04:00Extra Large, Super Moist Corn MuffinsAs promised, here is a great new recipe for those corn muffins that snuck into some photos last week. These muffins rise to high heights but still stay moist with the addition of yogurt. Plus there is a dash of cinnamon in there that adds the perfect taste to cut the heat in a bowl of spicy chili.<br />
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Ingredients (6 super large muffins)</div>
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1 cup corn kernels</div>
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1 1/4 cups all-purpose flour</div>
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1/2 cup yellow cornmeal</div>
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1/4 cup whole wheat flour</div>
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1/3 granulated sugar</div>
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1 tbsp baking powder</div>
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1 tsp baking soda</div>
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1/2 tsp cinnamon</div>
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1/2 tsp salt</div>
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1 cup low fat plain yogurt</div>
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1/4 cup low fat milk</div>
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1/4 canola oil</div>
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2 large eggs</div>
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Preheat the oven to 375F degrees and grease your muffin pan. Whisk together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Toss in the corn kernels.</div>
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Whisk yogurt, milk, oil and eggs. </div>
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Pour the mixture of wet ingredients into the dry ones and give it a good mix, but be sure not to over mix. </div>
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Spoon into the prepared muffin tin about 3/4 of the way full.</div>
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Cook until lightly brown and until a toothpick comes out clean, about 18-22 minutes. </div>
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These will keep fresh in a Ziploc bag for up to 3 days. Enjoy!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com3tag:blogger.com,1999:blog-6595901351309061609.post-28758312192833140732014-04-17T04:00:00.000-04:002014-04-17T04:00:00.452-04:00Quick & Dirty Turkey ChiliMan do I love chili! It's just so good.<div>
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So here in New York, good old Mother Nature has been giving us a bit of the run around. Monday was a sunny 75 degrees. A perfectly, lovely spring day if you ask me. Then Tuesday came and brought with it freezing rain. And to make matters worse, I woke up to snow on Wednesday. Yes, snow! I'm not sure what is going on around here, but this chili sure brightened me right up, regardless of all the rain and snow.</div>
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Chili is so great because of its many complex flavors, from various peppers to spices. Some people make their chili a scientific formula, with hours of slow cooking and getting the balance just right. That's great and all, but lets be honest, we don't always have 5+ hours to sit around and cook up a bowl of chili. That's where the quick & dirty turkey chili comes into play. Done in under 30 minutes, this is your go to chili recipe for a last minute weeknight meal.</div>
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30 minutes, you're asking? Yea, you heard right. Here's what your going to need for about 6 servings:</div>
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2 tbsp olive oil</div>
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1 small pepper (you chose the type based on your need for heat!)</div>
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2 lbs ground turkey (you can also use ground chicken or beef, whatever your heart desires)</div>
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2 tsp chili powder</div>
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29 oz can of pinto beans, rinsed and drained</div>
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2 cups water</div>
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16 oz jar of your favorite chunky salsa</div>
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In a large pan, heat your olive oil and throw in the pepper. Make sure to finely dice the pepper. No one wants a big chunk of jalapeno in their first scoop of chili. Saute for about 30 seconds, just to heat up and then add in the ground turkey. Cook on medium heat until turkey is cooked through and starting to brown.</div>
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Sprinkle the mixture with chili powder, toss in your beans and pour in the water and salsa. Make sure to drain and rinse your beans so they are not sticky or gooey. </div>
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Give everything a good stir and cover to bring to a boil. Once boiling, remove cover and let simmer, while continuously stirring. This is going to help the chili really thicken up. Also, using a potato masher, gently smash some of the beans to add extra thickness. Be sure to keep some whole, as this will give your chili some body.</div>
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Once you reach your desired thickness, about 15 minutes or so of simmering, cut the heat and transfer to a serving dish. Or if you are a savage like me, serve yourself straight from the pan. Now feel free to add some toppings, such as sour cream or shredded cheese. Me, I am good with just my chili and a corn muffin. </div>
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Now that's what I call a good bowl of chili. Enjoy!</div>
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PS - check back next week for a new recipe for the corn muffins. They have a special kick due to a few secret ingredients I think your going to love!</div>
Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com2tag:blogger.com,1999:blog-6595901351309061609.post-51560933723928743852014-04-16T04:00:00.000-04:002014-04-16T04:00:02.035-04:00Coconut & Vanilla Rice PuddingFor the past week or so, I have had a craving for rice pudding. Since a little girl, I've always loved rice pudding. I don't know what it is, but it is so different from most desserts I usually have my eye on. Additionally, it can be easy to customize with your own favorite flavors. After this batch, I am curious to try swapping out the coconut milk for almond milk and seeing how that goes. Don't worry, I will make sure to keep you posted.<br />
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To get started you will need the following for about 6 servings.<br />
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<i>Ingredients</i><br />
1 1/2 cups cold cooked white rice<br />
1 1/2 cups coconut milk<br />
2 cups milk<br />
1/3 cup granulated sugar<br />
1 vanilla bean<br />
1/4 tsp salt<br />
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Scrape out the insides of the vanilla bean into a large sauce pot and toss in the remaining ingredients. Cook on medium-low heat at a simmer. Cook for 40-45 minutes until liquid is soaked up and mixture is creamy.<br />
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Remove into a serving dish and let rest at room temperature for at least 20 minutes before cooling in the refrigerator. Serve cold. I like to sprinkle a little cinnamon on top too! Enjoy!<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com7tag:blogger.com,1999:blog-6595901351309061609.post-58926508647029946262014-04-15T09:08:00.000-04:002014-04-15T09:08:21.330-04:00The Patty MeltWho doesn't love a patty melt? The gooey, melted cheese on butter toasted bread that comes from a delicious grilled cheese, stuffed with a juicy burger and sweet, caramelized onions. My mouth is watering just thinking about it. These are extra delicious and so quick to whip up on short notice. I would give it 20 minutes tops!<br />
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To make 4 delicious patty melts, you will need:<br />
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4 sirloin burgers or about 1 lb of chopped meat<br />
Salt and pepper, for seasoning<br />
1 tsp Worcester sauce, optional<br />
1 large or 2 medium onions<br />
4-5 tbsp butter<br />
8 slices of bread, I used whole wheat<br />
8 slice of cheese, I went for good ol' American<br />
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Let's get started by slicing our onions and tossing them in a skillet with 1-1 1/2 tablespoons of melted butter. Keep the heat on medium-low and allow these to slowly caramelize for the best flavor. Keep these going while you start to prep your burgers.<br />
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Season your burgers with a dash of salt and a pinch of pepper on each side. Feel free to also add a drop of Worcester sauce to add some extra flavoring. Again, melt about 1 tablespoon of butter in your skillet and throw in the burgers. Cook for about 5 minutes on each side for medium well, making sure to only flip the burgers once so they get a nice char.<br />
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As your burgers are finishing up, we can start to get our bread ready for toasting. In a third skillet (I never said clean up would be easy), melt 1/2 tablespoon of butter. Place two pieces of bread on the melted butter and top each with a slice of cheese.<br />
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Next up, add a burger and top with a generous helping of your caramelized onions. Just look how delicious those onions look, so soft and sweet.<br />
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Another piece of cheese? Yes, please!<br />
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Top with the other slice of bread and flip to toast the other side. Why don't you toss in some more butter before the flip. It really wouldn't be fair if only one side got the special treatment. Cook on medium heat until the bread is toasty, the cheesy is gooey, and the smell is unbearable.<br />
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Remove from the skillet, slice and eat right away. Mmm, delicious!<br />
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As these can be quite heavy, best to serve with a side salad and some fresh veggies to lighten things up. Enjoy!Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com2tag:blogger.com,1999:blog-6595901351309061609.post-45064466684348080042014-04-10T20:11:00.002-04:002014-04-10T20:11:57.201-04:00Italian Chicken & Broccoli with GravyI'm backk! It has been a long (slightly painful) three months, of which I have neglected you. But now I am back and I am here with an easy weeknight dinner option that you are going to love.<br />
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As much as it pains me to admit, I have been practically living off junk food and take-out these past few months due to, lets call it, "job restrictions." This means, no cooking, no baking, no nothing! However, there was one little bright light in all of this - I found some very interesting inspiration for the blog in the never ending sea of take-out menus.<br />
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This dish here is great because it requires a lot of ingredients you would normally keep on hand (well at least we do in my house - as broccoli is just as much as a staple as salt and pepper!)<br />
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To get started you will need the following items to make 4 servings<br />
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<i>Ingredients</i><br />
1 1/2 lbs thinly sliced chicken breast (no skin and no bones)<br />
1/2 cup all-purpose flour<br />
Pinch of salt & fresh black pepper<br />
2 tsp garlic powder<br />
2 tbsp butter<br />
2 large heads of broccoli, keep those stems on nice and long<br />
1/4 lb mozzarella (fresh will work, but Polly-O just melts so nicely and is extra delicious)<br />
4 cloves garlic<br />
2 cups chicken stock<br />
1 hearty pour of your favorite red wine<br />
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Start off by 'flouring' the chicken breast. On a plate, mix together the flour, salt, pepper and garlic powder. Drop each piece of chicken into the mix being sure to coat both sides with the flour mixture. Repeat on all pieces.<br />
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In a large skillet (oven-proof is best, as this will make your job easier later on), gently melt your first tablespoon butter, being sure not to brown or burn it. Add the chicken and cook until browned on both sides and white through the middle, roughly 5 minutes each side (depending on how thick the chicken is). Remove the chicken to a dish and set aside.<br />
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In the meantime, bring a large pot of water to a rolling boil. Toss in your broccoli (cut long and thin). Cook for 8-10 minutes until broccoli is tender, but not too soft. You want to make sure it still has some bite to it! Once the broccoli is finished, set it to the side in a bowl or dish.<br />
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Now lets get back to our skillet because its time to make our gravy. Without cleaning out any of the bits left behind from the chicken, melt the second tablespoon of butter in the skillet. Throw in the minced garlic and let it lightly brown for about a minute, just until fragrant. It is very important here not to let the garlic burn or you could ruin the flavor of your gravy. Once browned, pour in your chicken stock and red wine and bring to a boil. Make sure to stir and scrape all the browned bits off the bottom of the pan. Let boil for 5 minutes or so, until the gravy starts to thicken.<br />
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If you can't get the gravy to thicken up, toss in about a teaspoon of flour and quickly stir it into the mixture so that it doesn't 'clump up.'<br />
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Once your gravy is in a good place, time to add the chicken back in the skillet. Make a small pile of broccoli on top of each chicken breast and then cover with a slice of cheese. Toss the skillet under the broiler for a minute or two to get the cheese to melt. Make sure to keep an eye on it so it doesn't burn.<br />
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There you have it, a delicious dish that covers off a bunch of your daily food group requirements in one. Plus, not sure if you were keeping track, but we only have to clean 1 pan and 1 pot. Not too bad if you ask me!<br />
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Also, as sneak peak, there are going to be some make-overs going on with the blog in the upcoming weeks, so be sure to keep an eye out for that! Enjoy!Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com7tag:blogger.com,1999:blog-6595901351309061609.post-42524342906282239952014-02-05T09:00:00.000-05:002014-02-05T09:00:10.294-05:00The Best Ever Brownies alla Julia ChildThese brownies are super gooey and extra fudgy. If a rich and decadent chocolate brownie sounds like something you might enjoy, this may be the recipe for you. They are just the treat to bake for your honey this Valentine's Day. These are, after all, the best ever brownies according to one of the worlds most well known chefs. Try them out and see if you agree with Julia's great insight.<br />
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Recipe yields 16 brownies<br />
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<i>Ingredients</i><br />
1 1/4 cup all-purpose flour<br />
1 tsp salt<br />
8 oz unsalted butter<br />
6 oz semisweet chocolate<br />
2 cups sugar<br />
1 tsp vanilla extract<br />
4 large eggs</div>
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Start out by preheating the oven to 350F degrees. Sift together the flour and the salt in a small bowl and set aside. Whisk together the eggs and 1 cup of sugar until smooth but thick.</div>
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In a double broiler, melt together the butter and chocolate. Once you get a smooth consistency, add the second cup of sugar and whisk for 30 seconds over the heat. Once the sugar is mixed in, remove the chocolate from the heat and stir in the vanilla extract.</div>
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Slowly pour half of the egg/sugar mixture into the chocolate, stirring constantly. It is important to keep stirring so that the eggs don't set from the heat of the chocolate. (No one wants scrambled eggs in their melted chocolate!)</div>
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Using a hand mixer, whip the other half of the egg/sugar mixture until pale and airy (such that they double in size).</div>
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Fold the airy eggs into the chocolate and then mix in the dry ingredients. Pour the batter into a greased baking dish. Place in the oven and bake for 40-45 minutes or until a tester comes out clean.</div>
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Once ready, remove from the oven and allow brownies to cool before cutting. (You can see below I got a little excited and the top layer of brownie started to crumble since I began cutting them too early!) Enjoy!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com5tag:blogger.com,1999:blog-6595901351309061609.post-24134733469374643212014-01-30T09:00:00.000-05:002014-01-30T09:00:07.740-05:00Triple Chocolate PuddingIf you are looking to conquer your chocolate craving, this should do the trick. This thick pudding is packed with rich, chocolaty flavor that is sure to please any chocolate lover. This pudding would also make a great filling to a layered cake or for the inside of a cupcake, as a nice surprise!<br />
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Recipe yields 8 servings<br />
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<i>Ingredients</i><br />
1 package cook-and-serve chocolate pudding<br />
1 large egg yolk<br />
4 cups chocolate milk (homemade with chocolate syrup is even better!)<br />
1 ounce semisweet chocolate<br />
1 tsp vanilla extract<br />
Whipped cream<br />
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Combine chocolate pudding mix, chocolate milk and egg yolk in a saucepan. Bring to a boil, whisking constantly. Boil for 2 minutes until pudding starts to thicken.</div>
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Chop chocolate and add to pudding once removed from the heat. Add in the vanilla extract. Whisk until all chocolate has melted.</div>
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Let pudding cool in the refrigerator until ready to serve. Top with whipped cream and chocolate shavings. Enjoy!</div>
Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com5tag:blogger.com,1999:blog-6595901351309061609.post-19238625235937328252013-12-17T09:00:00.000-05:002013-12-17T12:03:49.667-05:00Potato & Egg HeroPotatoes and eggs are such a great weeknight meal. They are quick and easy to prepare, it is super cheap and it is easy to throw together with items you normally keep in the pantry. Potatoes and eggs are a staple in any Italian kitchen for these reasons exactly.<br />
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Recipe yields 2 heroes<br />
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<i>Ingredients</i><br />
1 tbsp extra virgin olive oil <br />
3 14.5 oz cans new potatoes<br />
Salt & pepper, to taste<br />
12 jumbo eggs<br />
2 Italian bread heroes<br />
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Peel and slice the potatoes into 1/4" thick slices. Heat a large skillet with oil and place the potatoes in an even layer. If all the potatoes do not fit, you can cook them in batches.<br />
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Cook the potatoes until browned and crisp. Season with salt and black pepper, to your liking. Return all the cooked potatoes to the skillet (if you had to cook in multiple batches) and crack the eggs right into the cooked potatoes. Break the yolks and begin to scramble the eggs so they cover the potatoes.<br />
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Cook for 3-5 minutes until the eggs are cooked through. Slice the Italian bread and place under the broiler for 1-2 minutes so it is toasty. Pile high the potato and egg mixture. Serve with a side of ketchup, tomato sauce or any other sauce you may prefer. Enjoy!Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com124tag:blogger.com,1999:blog-6595901351309061609.post-35204601665004304422013-12-12T09:00:00.000-05:002013-12-12T09:00:03.991-05:00Cheesy Mashed PotatoesA simple side dish often goes unnoticed, but when it is as delicious as this one, it can make all the difference to your meal. Plain and ordinary mashed potatoes get a make-over with this cheesy upgrade.<br />
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Recipe yields 8 servings<br />
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<i>Ingredients</i><br />
2 lbs potatoes<br />
1/2 cup heavy cream<br />
1/4 cup Velveeta<br />
2-3 tbsp butter<br />
Salt & pepper, to taste</div>
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Peel potatoes and cut into cubes. Add to a large stock pot and cover with water. Bring water to a rolling boil and cook potatoes until soft throughout. Drain and return softened potatoes to the pot. Using a hand masher (or a fork) mash potatoes until most of the chunks are removed.</div>
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While the potatoes were cooking, prepare your cheese sauce. To a small sauce pot, add heavy cream and Velveeta. Stir until cheese is melted and you have a smooth mixture. Let simmer for 5-6 minutes to thicken.<br />
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Add cheese mixture and butter to the pot of mashed potatoes and stir in to combine well. The potatoes should become creamy. Add salt and pepper, to taste, and more butter, as needed to create a smooth texture.</div>
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Transfer potatoes to a large serving dish. Enjoy!</div>
Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com3tag:blogger.com,1999:blog-6595901351309061609.post-52651510955531176932013-12-10T09:00:00.000-05:002013-12-11T13:16:43.938-05:00Carrot & Zucchini Cake BarsDuring this time of year it is so easy to over indulge in all the sweets, cookies and cakes around the house. This a recipe for a great treat that fulfills the want for something sweet, but sneaks some healthy vegetables in, too. I have always been a lover of carrot cake and these little bars and the perfect size for that sweet (but not excessive) treat.<br />
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Recipe yields 16 bars<br />
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<i>Ingredients</i><br />
2 large eggs<br />
3/4 cup light brown sugar<br />
1/2 cup canola oil<br />
1/4 cup honey<br />
1 tsp vanilla extract<br />
1 1/2 cups shredded carrots<br />
1 cup shredded zucchini<br />
1/2 cup chopped walnuts<br />
1 1/2 cups all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp ground ginger<br />
1/4 tsp baking soda<br />
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Frosting:<br />
8 oz light cream cheese<br />
1 cup confectioners' sugar<br />
1 1/2 tsp lemon zest<br />
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Preheat the oven to 350F degrees. In the bowl of a stand mixer, mix together the eggs, brown sugar, oil, honey and vanilla extract.<br />
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Shred the carrots and zucchini. Fold them into the mixture along with the walnuts. In a separate bowl, whisk together flour, baking powder, ginger and baking soda. Slowly add the dry mixture to the wet ingredients and mix until just incorporated, being sure not to over mix.<br />
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Pour batter into a well greased baking pan (13X9). Bake for 25-28 minutes or until a tester comes out clean.<br />
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Remove from the oven and let cool completely in the pan. In the meantime, combine all ingredients for the frosting and mix together using a hand mixer or your stand mixer.<br />
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Cut into bars and top with the frosting. Enjoy!<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com1tag:blogger.com,1999:blog-6595901351309061609.post-51555494373087148262013-12-05T09:00:00.000-05:002013-12-05T09:00:07.401-05:00The Story on OatsSome of you may ask yourself what the deal is with oats. What are the different types? Does it really matter what the recipe calls for? Can't I just use what I have on hand? It all ultimately comes down to the way they are cut.<br />
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So these are all very valid and common questions, so I am hoping to shed some light onto the whole situation and let you in on a little secret (which will save you money and hassle in the end).<br />
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<u style="font-weight: bold;">Old Fashioned or Rolled Oats</u> (My personal favorite)<br />
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Old fashioned oats are the biggest of the oats. The key here is that the oats are rolled and not cut. They hold their shape and remain visible in your recipes and often result in a chewier product. My suggestion is to ONLY buy old fashioned oats when you are at the store. The reasoning for this is because you can quickly and painlessly turn old fashioned oats into quick oats with a few pulses in the food processor. As such, a batch of old fashioned oats will serve all of your baking and cooking needs.<br />
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<b><u>Quick Oats</u></b><br />
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These oats are similar to old fashioned oats but have been cut down into smaller pieces making them easier and quicker to cook. When using quick oats in a recipe, it provides for more substance but without a chewiness that comes from the larger oats.<br />
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<b><u>Steel Cut Oats</u></b><br />
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The key difference to steel cut oats is that they are actually groats. Groats are oats after they have been cleaned, toasted and hulled. The groats are then cut into pieces, instead of rolled. As a result, this type of oat is much chewier and takes a longer time to cook a break down. Steel cut oats are not ideal for baking as they do not break down during the cooking process as easily as the rolled oats.<br />
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I hope this helps you with your questions and you know exactly what to grab next time you are looking to make a batch of oatmeal cookies.Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com3tag:blogger.com,1999:blog-6595901351309061609.post-63882875434752099682013-12-03T10:45:00.001-05:002013-12-03T10:46:05.347-05:00Chicken Sausage & Lentil SaladSo I clearly let myself go during the month of November. I am sorry to all of you who were missing my posts. Life has been very busy and unfortunately has gotten in the way of my posting schedule. But no excuses! Due to some current changes, my posting will likely become less frequent then everyone is used to, but I am going to do my best to crank out at least two posts a week. With that in mind comes this dish of sausage with lentil salad. I love lentils anytime of the year, but there is something so warm and hearty about them for winter time. The salad is easy to whip up and you can either grill or pan fry the sausage to add on top. If you are at all health conscious, you can always substitute the sausage for some grilled chicken.<br />
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Recipe yields 6 servings<br />
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<i>Ingredients</i><br />
1 1/4 cup green lentils<br />
1 bay leaf<br />
3 tbsp olive oil<br />
1 cup fennel<br />
1 medium yellow onion<br />
1 large carrot<br />
1 rib celery<br />
4 cloves garlic<br />
2 tbsp red wine vinegar<br />
1 tbsp Dijon mustard<br />
12 chicken sausage<br />
Salt & pepper, to taste</div>
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Finely dice the onion, carrots and celery.</div>
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Thinly slice the fennel and mince the garlic.</div>
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Cook those sausage!</div>
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Saute all of your vegetables in a drop of oil to soften them up.</div>
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Cook your lentils in a large pot with the bay leaf and 6 cups of water. Bring to a boil and reduce heat to a simmer for 20-25 minutes.</div>
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Drain them when they are done and remove the bay leaf.</div>
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Now that your vegetables are cooked...</div>
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..toss in the lentils. Add in your seasonings and give it all a gentle stir (red wine vinegar, Dijon mustard, salt & pepper). You don't want to smoosh everything.</div>
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Remove to a serving dish and top with the sliced sausage. Enjoy!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com2tag:blogger.com,1999:blog-6595901351309061609.post-36757890364697583862013-11-04T09:00:00.000-05:002013-11-04T09:05:17.310-05:00Shredded Pork ChiliI love the idea of the crock pot, but I don't use it half as much as I should. This winter, I am determined to change that. It is so simple to set it and forget it - and you are rewarded with a delicious meal come dinner time.<br />
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Recipe yields 8 servings<br />
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<i>Ingredients</i><br />
3 lb pork shoulder<br />
28 oz can red kidney beans<br />
14 oz can black beans<br />
28 oz can crushed tomatoes<br />
1 1/2 cups chicken stock<br />
6 oz can tomato paste<br />
1 medium yellow onion<br />
3 cloves garlic<br />
2 tsp cumin<br />
2 tsp paprika<br />
1 tsp cayenne pepper<br />
1 tsp salt<br />
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Rinse and drain the beans and add to your crock pot.<br />
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Top with the tomatoes, stock and tomato paste. Chop the onion and garlic and add it to the crock pot with your spices. Give everything a good stir and add the pork.<br />
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Cook on low for 10 hours. When the time has come, remove the pork from the pot and shred into bite sized pieces using a fork. Return the shredded pork to the pot and mix together. Serve over rice or with tortilla chips. It would also be really good on top of a baked potato. Yum! Enjoy!<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com3tag:blogger.com,1999:blog-6595901351309061609.post-81511649696226962322013-11-01T09:00:00.000-04:002013-11-01T09:00:11.259-04:00Shrimp & Corn ChowderThis corn and shrimp chowder is made extra hearty by the use of potatoes and extra delicious by the flavor of bell pepper and leaks. The combination of flavors adds depth and will definitely impress all of your dinner mates. This is a great way to use up the last of the fall root vegetables coming through your kitchen.<br />
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Recipe yields 6 servings<br />
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<i>Ingredients</i><br />
2 tbsp unsalted butter<br />
2 small leeks<br />
1 large baking potato<br />
3 cups chicken broth<br />
4 cups corn kernels (I used 4 ears of corn)<br />
1 1/2 cups half-and-half<br />
2 tbsp cornstarch<br />
2 tsp Old Bay seasoning<br />
1 sweet orange pepper<br />
1 lb medium shrimp, cleaned with the tails off<br />
1 tbsp lemon juice<br />
Dash of hot sauce</div>
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Peel and dice the potato into small cubes. Thinly slice the leeks, removing the rough green part and discarding.</div>
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Remove the corn kernels from the ears of corn (if you are using fresh).</div>
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In a large stock pot, melt the butter and add the leeks. Cook, stirring occasionally, until leeks are fragrant and softened.</div>
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To the pot, add the potato, corn and chicken stock. Bring to a boil and then lower heat to a simmer, cooking for 15 minutes. Be sure to stir the pot occasionally! </div>
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Thinly slice the orange pepper.</div>
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Combine the half-and-half and cornstarch
in a small bowl and slowly add to the pot, stirring it in as you add it
to avoid clumping. Add the peppers and the Old Bay seasoning and return the pot to a simmer. </div>
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Add the shrimp and stir until cooked through, about 5 minutes. Cut the heat and stir in the lemon juice and hot sauce. Give it a taste and add another dash of hot sauce if you prefer a little more kick. Remove to serving bowls and enjoy!</div>
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com2tag:blogger.com,1999:blog-6595901351309061609.post-39074234833092716592013-10-31T09:00:00.000-04:002013-10-31T09:00:14.797-04:00Dirty Graveyard Pudding CupsHappy Halloween! This is one of my all-time favorite Halloween party treats from when I was a kid. It is super simple to make, and probably doesn't even count as an actual recipe, but I will take it. If anything on this blog deserves it's own post, this is definitely one of them. You can change and decorate these however you like. Get creative and make them extra spooky!<br />
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Recipe yields 10 cups<br />
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<i>Ingredients</i><br />
2 boxes Jell-O Instant chocolate pudding<br />
4 cups milk <br />
24 Oreo cookies<br />
1 bag gummy worms<br />
10 Nilla Wafers<br />
Chocolate icing or gel (for decorating)<br />
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Prepare the chocolate pudding as directed on the package using milk. Using a food processor, crush the Oreo cookies into crumbs. You can also arrange the cookies in a bag and go over them with a rolling pin. Line up your cups. In the bottom of each cup add a spoonful of pudding. Top with a layer of cookie crumbs and a worm. Repeat with another layer of pudding, some 'dirt' for the top and another worm peaking through. Decorate your Nilla wafers as tombstones and arrange in the top of each cup. Enjoy!<br />
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Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com8tag:blogger.com,1999:blog-6595901351309061609.post-39270692501874132832013-10-30T09:00:00.000-04:002013-10-30T09:00:05.754-04:00Kale & White Bean SoupAnother hearty and warming soup to add to your fall/winter arsenal. This soup is packed with nutrients from the kale and has plenty of protein to fill you up from the beans. The soup comes together in less than 30 minutes, so it is a perfect pick-me-up for a cold Sunday afternoon.<br />
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Recipe yields 8 servings<i> </i><br />
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<i>Ingredients</i><br />
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2 tbsp olive oil<br />
1 bay leaf<br />
1 medium yellow onion<br />
4 cloves garlic<br />
2 carrots<br />
8 cups chicken stock (or vegetable stock if you want to make this vegetarian)<br />
2 cans Cannellini beans <br />
1 large bunch kale<br />
4 medium tomatoes (I used a mix of red and orange for an array of colors)<br />
1/4 cup grated Parmesan cheese<br />
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Chop the onion and carrots and mince the garlic. Add to the pan with a drop of olive oil and cook until softened. Toss in the bay leaf. </div>
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Add the stock to the pot and bring to a boil. Roughly chop the kale and rinse the beans. Dice the tomatoes. Lower heat to a simmer and add kale, beans and tomatoes.</div>
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Simmer for 20 minutes to allow the kale to soften. Add salt and pepper, to taste. Cut the heat and stir in the grated cheese.</div>
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Ladle into serving bowls and serve with extra cheese for topping. Enjoy!</div>
Christinehttp://www.blogger.com/profile/16994013351033930207noreply@blogger.com5