tag:blogger.com,1999:blog-58526743687319358642024-03-04T23:49:59.102-08:00Friendly RecipesBrittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5852674368731935864.post-57400511895422215352013-12-06T12:17:00.001-08:002013-12-06T12:40:14.512-08:00High Altitude Whole Wheat Vegan Brownies (7000 ft)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKBCjhyphenhyphenpLaRXaIRLBt8aT7V9qI_6r9fvUtlXHV55ik6ohirX6aLm9YJ_2dBOKJFJLxm5Q8uE7qzpj9q0KGAE9YiQHafFDM_zmH_kRjMTmg9t309oSYIigwjRmnwUEd4Ted4xRH_3PWQWG/s1600/IMG_20131206_133437_474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKBCjhyphenhyphenpLaRXaIRLBt8aT7V9qI_6r9fvUtlXHV55ik6ohirX6aLm9YJ_2dBOKJFJLxm5Q8uE7qzpj9q0KGAE9YiQHafFDM_zmH_kRjMTmg9t309oSYIigwjRmnwUEd4Ted4xRH_3PWQWG/s640/IMG_20131206_133437_474.jpg" width="640" /></a></div>
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My little sister went vegan so I have been experimenting. These were actually much better than I expected.<br />
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<h2>
<span style="color: #073763; font-size: x-large;">High Altitude Whole Wheat Vegan Brownies</span></h2>
<div>
Serves 12</div>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 cup plus 2 tbsp vanilla soy milk</li>
<li>5 tbsp Earth Balance Vegan Buttery Stick</li>
<li>1 tsp vanilla extract</li>
<li>2 1/4 cups whole wheat flour</li>
<li>1 cup raw sugar</li>
<li>3/4 cup plus 1 tbsp cocoa powder</li>
<li>1 tsp baking powder</li>
<li>1 tsp salt</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
</div>
<div>
<ol>
<li>Preheat oven to 350º. Spray a 9x13 pan with non stick cooking spray. (I didn't have a 9x13 pan available so I just used a 9" pie pan and cooked it for a few minutes more.)</li>
<li>Place soy milk and "butter" in a microwave safe bowl and heat until the milk is warmed and the "butter" melts. Add vanilla and stir to mix.</li>
<li>Mix all dry ingredients in a large bowl. Pour in milk mixture and mix until just incorporated.</li>
<li>Spread evenly into prepared pan. Bake for 25 - 30 minutes until the top is no longer shiny and a toothpick comes out clean when inserted in the center of the pan. Cool for at least 10 minutes and then enjoy.</li>
</ol>
</div>
<div>
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Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-5435203073789789362013-11-20T18:02:00.003-08:002013-12-06T12:19:41.363-08:00Vegetarian Stuffing <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYij-YAX31y9GSY-Pg9GTGhE6RFIJHN6ylyUe9VzlWw6Xjut7MtH_tqBd22K0XufPhliTxnFYFOAmtntc-jSbYioc-EEyKXflNTEZba5lGsyosehjL6BNtoxsKVL_sVkNbynHl3D59xOuq/s1600/IMG_20131120_182454_626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYij-YAX31y9GSY-Pg9GTGhE6RFIJHN6ylyUe9VzlWw6Xjut7MtH_tqBd22K0XufPhliTxnFYFOAmtntc-jSbYioc-EEyKXflNTEZba5lGsyosehjL6BNtoxsKVL_sVkNbynHl3D59xOuq/s640/IMG_20131120_182454_626.jpg" width="640" /></a></div>
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I am trying out some recipes for Thanksgiving. Here is the stuffing we made tonight.<br />
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<h2>
<span style="color: #073763; font-size: x-large;">Vegetarian Stuffing</span></h2>
<div>
<span style="color: #073763;">Makes 12 servings</span></div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>14 oz dried stuffing cubes </li>
<li>1 cup Craisins</li>
<li>1 cup water</li>
<li>2 sticks butter</li>
<li>3 tbsp chopped fresh sage</li>
<li>2 large onions, diced</li>
<li>1 large carrot, grated</li>
<li>1 apple, diced</li>
<li>3 cloves garlic, minced</li>
<li>2 1/4 cups water</li>
<li>2 bouillon cubes</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
</div>
<div>
<ol>
<li>Preheat oven to 350º. Spray a 9x13 baking dish with cooking spray and set aside. Place dried bread cubes in a large bowl.</li>
<li>Place Craisins and 1 cup water in a microwave safe bowl and microwave for about 2 minutes. You want the Craisins to plump and hydrate so they don't burn.</li>
<li>Melt butter in a large pan over medium heat. Add sage, onions, carrots and apples. Cook until onion is tender. Add garlic and cook for another minute, until garlic is fragrant. Add bouillon and water and bring to a boil. Remove from heat. Add Craisins and the water they were plumped in.</li>
<li>Pour over bread cubes and stir to mix well. Put stuffing in prepared baking pan and cover with aluminum foil.</li>
<li>Place in preheated oven and cook for 45 to 60 minutes. You can remove the foil for the last 10 minutes to get the top crispy.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-31854149515640965962013-10-14T10:55:00.003-07:002013-10-16T18:43:30.730-07:00Yoghurt BombYoghurt Bomb<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xCeNJfQOk2vJ9brCUrBlFYLXOPGdDo7ut46KO_IPTYklFxtDcdStt_haRfSmz-KSFkxgwQROIg5xaNvw-XYK_3PLnCaDm_5eJ4kJtGuueI_vumdordRU7eUkKuqSW0o_yCVPftITgG4/s1600/703937_10152278119960654_723210565_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xCeNJfQOk2vJ9brCUrBlFYLXOPGdDo7ut46KO_IPTYklFxtDcdStt_haRfSmz-KSFkxgwQROIg5xaNvw-XYK_3PLnCaDm_5eJ4kJtGuueI_vumdordRU7eUkKuqSW0o_yCVPftITgG4/s640/703937_10152278119960654_723210565_o.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAKp71hCDuZmlkMW3BBwSGjd22KTG1MFl4PXIWiuwdzjDaa_nLmwWE_zwrjaskco5y-v_B7lRam5p8kWX6ETDOsTVr_Kxpnnf7_WDwVGY3C4rGmXJzjoggeTSBl2GSSJmYmUIydExbHo/s1600/Yoghurt+Bomb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAKp71hCDuZmlkMW3BBwSGjd22KTG1MFl4PXIWiuwdzjDaa_nLmwWE_zwrjaskco5y-v_B7lRam5p8kWX6ETDOsTVr_Kxpnnf7_WDwVGY3C4rGmXJzjoggeTSBl2GSSJmYmUIydExbHo/s1600/Yoghurt+Bomb.jpg" width="480" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10737352769509505920noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-15149651988925433302013-10-13T13:22:00.000-07:002013-10-13T13:24:52.577-07:00High Altitude Chocolate Chip Cupcakes (7000 ft)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIP6T9JhPROTgZdD3b1dJbMcoxVNOWRjswt6RAskH5smlq7rkGK5TZXUZXzQBTAiZG9ZWwS9Fdgkt3XoTYK4xMH78iT1rKzWCnSspkgD7f86VkcqV8uQCcbSpK2uxSbNvpsjRm53MXz2O/s1600/photo-65.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIP6T9JhPROTgZdD3b1dJbMcoxVNOWRjswt6RAskH5smlq7rkGK5TZXUZXzQBTAiZG9ZWwS9Fdgkt3XoTYK4xMH78iT1rKzWCnSspkgD7f86VkcqV8uQCcbSpK2uxSbNvpsjRm53MXz2O/s640/photo-65.JPG" width="640" /></a></div>
I made these for a cook out we are hosting this evening. The first batch was a miserable failure because I didn't wait 'til the butter was soft enough. Make sure it is nice and mushy before you whip up the batter.<br />
<div>
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<div>
<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;">High Altitude Chocolate Chip Cupcakes (7000 ft)</span></h2>
</div>
<div>
<br />
Makes 12 servings<br />
<br /></div>
<div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
</div>
<div>
<ul>
<li>1 1/2 cup + 3tbsp whole wheat flour</li>
<li>3/4 cup sugar</li>
<li>1 1/4 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 stick butter at room temperature</li>
<li>1/2 cup + 2 tbsp buttermilk</li>
<li>2 eggs plus 1 egg yolk, at room temperature</li>
<li>1 1/2 tsp vanilla extract</li>
<li>1 cup chocolate chips</li>
<li>Chocolate frosting</li>
</ul>
<div>
<br /></div>
<div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
</div>
</div>
<div>
<ol>
<li>Preheat oven to 350º. Place muffin liners in a 12 cup muffin pan.</li>
<li>Mix flour, sugar, baking powder and salt together in the bowl of a stand mixer. Add butter, buttermilk, eggs and vanilla. Beat on high for about 30 seconds until the batter is smooth. Scrape down the bowl and make sure everything is fully incorporated. Gently stir in the chocolate chips.</li>
<li>Divide evenly among the 12 baking cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.</li>
<li>Remove from oven and carefully take the cupcakes out of the pan. Place on a cooling rack to cool for about an hour. Ice with chocolate frosting. Enjoy!</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com1tag:blogger.com,1999:blog-5852674368731935864.post-57135009056803006452013-10-04T19:27:00.000-07:002013-10-04T19:27:13.469-07:00High Altitude Zucchini Coconut Bread (7000 ft)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1JoFNU2rfRW8fO6Mqte4L0U798MmhdMUrWzTTw2g8wu8n5RO7McDvUrC_pOrgpFq0zLNBajK8zb-5Hh40T8oNZ-fVV_O8u9ZU_AEmkNuJApx8OisMgLzNGuJwwLlJHLFwqbSoMVhs4GV/s1600/IMG_20131004_200536_263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1JoFNU2rfRW8fO6Mqte4L0U798MmhdMUrWzTTw2g8wu8n5RO7McDvUrC_pOrgpFq0zLNBajK8zb-5Hh40T8oNZ-fVV_O8u9ZU_AEmkNuJApx8OisMgLzNGuJwwLlJHLFwqbSoMVhs4GV/s640/IMG_20131004_200536_263.jpg" width="640" /></a></div>
<br />
I didn't feel like eating anything in my kitchen. This is about all I had ingredients for.<br />
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<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;">High Altitude Zucchini Coconut Bread</span></h2>
Serves 8<br />
<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 1/2 cup + 3 tbsp whole wheat flour</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>2 eggs</li>
<li>1/2 cup melted butter</li>
<li>1/2 cup brown sugar</li>
<li>1 1/2 tsps vanilla extract</li>
<li>1/3 cup whole milk</li>
<li>1 cup grated zucchini</li>
<li>1/2 cup unsweetened grated coconut</li>
</ul>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
</div>
<div>
<ol>
<li>Preheat oven to 325º. Spray an 8"x4" baking pan and set aside.</li>
<li>Whisk flour, salt, baking soda and baking powder in a medium bowl.</li>
<li>Beat eggs, butter, sugar, vanilla extract and milk. Mix wet with dry and stir until just incorporated. Gently stir in zucchini and coconut.</li>
<li>Bake in preheated oven for 45 - 55 minutes or until a skewer comes out clean. Remove from oven and cool on rack for 15 minutes. Remove from pan and finish cooling on the rack.</li>
<li>Serve with vanilla ice cream. </li>
</ol>
</div>
<br />Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-23317670875566731592013-10-04T06:36:00.000-07:002013-10-04T06:36:45.984-07:00Slow Cooker Indian(ish) Curry <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvEnY0SN-bziexWiomUAAQ1cCmuhg6nHVfWmLsZ2wHOnjh1hKKniWx-RdujX4DqBMzG43MVjaggg-LTYTtpCmEZsfFhs7kG6frgTKFUYq2CT2aSooFdOhNm69N8qk7H3E2FUUsxFChcPd/s1600/IMG_20131003_163434_555-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvEnY0SN-bziexWiomUAAQ1cCmuhg6nHVfWmLsZ2wHOnjh1hKKniWx-RdujX4DqBMzG43MVjaggg-LTYTtpCmEZsfFhs7kG6frgTKFUYq2CT2aSooFdOhNm69N8qk7H3E2FUUsxFChcPd/s640/IMG_20131003_163434_555-1.jpg" width="640" /></a></div>
<br />
I know baby corn and bamboo shoots aren't really Indian ingredients but I love them and put them in everything.<br />
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<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;">Slow Cooker Indian(ish) Curry</span></h2>
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Serves 8<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<br />
<ul>
<li>3 cups peeled and diced butternut squash</li>
<li>1 cup dried chickpeas</li>
<li>1 medium onion, chopped</li>
<li>3 cloves garlic, minced</li>
<li>1 can regular coconut milk</li>
<li>1 can diced tomatoes</li>
<li>3 cups vegetable broth</li>
<li>1 tbsp yellow curry powder</li>
<li>2 tbsp garam masala</li>
<li>1 1/2 tsp salt</li>
<li>1 cup frozen peas</li>
<li>1 (8 oz) can bamboo shoots, drained</li>
<li>1 (15 oz) can baby corn, drained</li>
</ul>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Place all ingredients except peas, bamboo shoots and corn in the slow cooker. Cook on high for 6 hours until the chickpeas are tender. Add peas, bamboo and corn. Cook for another half hour until heated through. Serve with brown rice.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-41489263693516662812013-09-28T12:07:00.000-07:002013-09-30T06:03:44.612-07:00Indian Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2poVUuofgVvFKTNF3LnLjAo6zSk2YLoApTyrCkyT536RtimhsRAtjyCsP2rYCnVKpDR8M4MKHCe5sOsS43Qn54B_mIhpewGMLnplUA1QApeAddCNQpMVyBRkcu202ZeVr82dm8IoFY2a/s1600/photo-60.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2poVUuofgVvFKTNF3LnLjAo6zSk2YLoApTyrCkyT536RtimhsRAtjyCsP2rYCnVKpDR8M4MKHCe5sOsS43Qn54B_mIhpewGMLnplUA1QApeAddCNQpMVyBRkcu202ZeVr82dm8IoFY2a/s640/photo-60.JPG" width="640" /></a></div>
Easy to make and tastes wonderful!<br />
<a name='more'></a><br />
<h2>
<span style="color: #0c343d; font-size: x-large;">Saag Paneer In the Crock Pot</span></h2>
Serves 6<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>2 lb frozen spinach, thawed</li>
<li>3 small onions, chopped</li>
<li>1 can petite diced potatoes</li>
<li>3 tbsp crystallized ginger</li>
<li>1 head garlic, cloves peeled</li>
<li>1 jalapeño, diced</li>
<li>1/5 cup ground cumin</li>
<li>1 1/2 tbsp chile powder</li>
<li>1 1/2 tbsp garam masala</li>
<li>2 tsps turmeric</li>
<li>2 "Not Beef" Broth cubes (or 1 tbsp salt)</li>
<li>1/2 cup water</li>
<li>1/2 cup heavy whipping cream</li>
<li>8 oz paneer, cubed</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Place all ingredients except cream in the crockpot. Cook on low for 3 hours.</li>
<li>Puree with an immersion blender until smooth. Cook another 2-3 hours for the flavors to meld.</li>
<li>Add heavy whipping cream and stir until incorporated. Add paneer and gently stir.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<h2>
<span style="color: #073763; font-size: x-large;">Aloo Chaat (Spiced Indian Potatoes)</span></h2>
<div>
Serves 4</div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 lb russet potatoes, scrubbed and cut into 1" cubes</li>
<li>1 tbsp cumin</li>
<li>1/2 tsp ground coriander seed</li>
<li>1/2 tsp amchur (mango powder)</li>
<li>1/8 tsp cayenne pepper</li>
<li>1 tsp salt</li>
<li>fresh lemon juice</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Boil potatoes in salted water until tender, about 20 minutes. Drain and place in a serving bowl.</li>
<li>Combine spices in a small bowl. Pour over potatoes and stir to coat. Add a splash of lemon juice and stir to mix well.</li>
<li>Serve hot or at room temperature.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<h2>
<span style="color: #0c343d; font-size: x-large;">Cauliflower Curry</span></h2>
<div>
Serves 4</div>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>2 tbsp olive oil</li>
<li>3 cloves garlic, minced</li>
<li>1 tsp ground ginger</li>
<li>1 tsp salt</li>
<li>1 tsp cumin</li>
<li>1/2 tsp turmeric</li>
<li>1 head cauliflower, cut in 1" chunks</li>
<li>1/4 cup vegetable broth</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil in a large skillet over medium eat. Add ginger, salt, cumin, turmeric and garlic. Cook until fragrant, about 30 seconds. Be careful not to burn the garlic.</li>
<li>Add cauliflower and broth. Cover and reduce heat to a simmer. Cook about 15 minutes, until cauliflower is tender. Serve immediately with rice.</li>
</ol>
</div>
<div>
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<br />Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-56364324899457175012013-09-24T18:56:00.000-07:002013-09-25T06:04:58.899-07:00Vegetarian Buffalo "Chicken" Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNY04cdRabuYQ_7qJS6CmCb4OgNMf4w-NiEIxiymlBLAz7F0z4_Ghz9A17OSW33mBKaCSOtF2nwLms6r5aP6PaUGF7jcBh5x1rv-a98cW8HAcO8uItxHpyUAvbr4-cllvr19bu8o5QMtX/s1600/IMG_20130924_182655_804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNY04cdRabuYQ_7qJS6CmCb4OgNMf4w-NiEIxiymlBLAz7F0z4_Ghz9A17OSW33mBKaCSOtF2nwLms6r5aP6PaUGF7jcBh5x1rv-a98cW8HAcO8uItxHpyUAvbr4-cllvr19bu8o5QMtX/s640/IMG_20130924_182655_804.jpg" width="640" /></a></div>
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Good and spicy!<br />
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<a name='more'></a><h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<ul>
<li>2 <a href="https://www.morningstarfarms.com/products/chikn/buffalo-chik-patties" target="_blank">Morningstar Farms Buffalo Chick Patties</a>, Cooked and diced</li>
<li>1 tbsp butter</li>
<li>1/2 cup diced onions</li>
<li>1 prepared pie shell</li>
<li>1/2 cup shredded cheddar</li>
<li>1/4 cup grated parmesan</li>
<li>4 tsps all purpose flour</li>
<li>3 eggs</li>
<li>1 cup milk</li>
<li>1/2 tsp salt</li>
<li>1/4 cup blue cheese dressing</li>
<li>Additional hot sauce (optional)</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<ol>
<li>Preheat oven to 400º. </li>
<li>Melt butter in a pan over medium heat. Add onion and cook until softened, about 10 minutes. Remove from heat.</li>
<li>In medium bowl, toss 4 teaspoons flour with the cheese. Sprinkle cheese mixture into the pie shell. Add chopped "chicken".</li>
<li>Mix eggs, milk, salt, blue cheese dressing and optional hot sauce. Pour into pie pan.</li>
<li>Bake for 45 minutes, or until filling is set and crust is golden brown</li>
</ol>
<br />
<br />
<ol><br /></ol>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-53806830201910809592013-09-22T00:00:00.000-07:002013-09-22T00:00:04.951-07:00High Altitude Corn Bread Recipe (7000 ft)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tMz2r06Qh12bTLWFOF4coVdjYxYsLBG4V8BcfKEFgtd-0fDCE9_mdT3Of72MEpHcrsUtPJRe5coSJd9I7yE_kRoqiKDOU3zugLQznfaWOb8V71EMC58Ns0u9KUZNFMbt5vqI5FAWJgrl/s1600/photo-56.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tMz2r06Qh12bTLWFOF4coVdjYxYsLBG4V8BcfKEFgtd-0fDCE9_mdT3Of72MEpHcrsUtPJRe5coSJd9I7yE_kRoqiKDOU3zugLQznfaWOb8V71EMC58Ns0u9KUZNFMbt5vqI5FAWJgrl/s640/photo-56.JPG" width="640" /></a></div>
<br />
Here is a quick and easy recipe that comes out moist and doesn't fall apart like many cornbread recipes.<br />
<br />
<a name='more'></a><br />
<h2>
<span style="color: #073763; font-size: x-large;">High Altitude Corn Bread (7000 ft)</span></h2>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1/4 cup unsalted butter, melted</li>
<li>1 large egg</li>
<li>1 cup milk</li>
<li>2 tbsp orange juice</li>
<li>1/4 cup plain yogurt</li>
<li>1/4 cup sugar</li>
<li>1 cup cornmeal</li>
<li>1 cup whole wheat flour</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp salt</li>
</ul>
</div>
<div>
<span style="color: #cc0000;"><br /></span></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 425. Spray an 8"x 8" glass pan with cooking spray.</li>
<li>Place all wet ingredients in a bowl and whisk to mix well.</li>
<li>Place all dry ingredients in a large bowl and stir until well mixed.</li>
<li>Pour wet into dry and mix until just incorporated. Pour into baking dish and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-29027135408985310572013-09-21T08:16:00.001-07:002013-09-21T09:07:23.832-07:00High Altitude Blueberry Corn Cake (7000 ft)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrc03BrCV_46ESnocUD-wSQ_oDKjGN1LFcdR8ua8fs48GCrqjOhbjAbxQmVOEd45ay-BnQtqI89e5garl_41iMynwiOYOSK9OadpkPYBFXENj2J3S3FM9kWvhPOlmSBNwVDKcM72w3D1X/s1600/photo-54.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrc03BrCV_46ESnocUD-wSQ_oDKjGN1LFcdR8ua8fs48GCrqjOhbjAbxQmVOEd45ay-BnQtqI89e5garl_41iMynwiOYOSK9OadpkPYBFXENj2J3S3FM9kWvhPOlmSBNwVDKcM72w3D1X/s640/photo-54.JPG" width="640" /></a></div>
<br />
Tasty and not much guilt. It is all whole grain (if you get corn meal that is not de-germinated) and doesn't have to much added sugar.<br />
<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;"><br /></span></h2>
<h2>
<span style="color: #073763; font-size: x-large;">High Blueberry Corn Cake (7000 ft)</span></h2>
Serves 9<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1/4 cup unsalted butter, melted</li>
<li>1 large egg</li>
<li>1 cup milk</li>
<li>2 tbsp orange juice</li>
<li>1/4 cup plain yogurt</li>
<li>1/3 cup raw sugar</li>
<li>1 cup cornmeal</li>
<li>1 cup whole wheat flour</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp salt</li>
<li>3/4 cup fresh blueberries, washed and stems removed</li>
</ul>
</div>
<div>
<span style="color: #cc0000;"><br /></span></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 425. Spray an 8"x 8" glass pan with cooking spray.</li>
<li>Place all wet ingredients in a bowl and whisk to mix well.</li>
<li>Place all dry ingredients in a large bowl and stir until well mixed.</li>
<li>Pour wet into dry and mix until just incorporated. Pour into baking dish. Pour blueberries over the top of the batter. (If you stir them in, they all just sink to the bottom of the pan.) Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-27713340314213547542013-09-06T06:03:00.000-07:002013-09-07T09:19:34.448-07:00Asparagus Stuffed Manicotti and Sautéed Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoxDFEsWL6E33ZMc6WLO3gBST10zDaSb9gFt-lJrJJvZHTS3l5NyzV2mWpIc0Lg-KByq1JYolzYPrYveCyCGkkJFE7dQ_wSmFUJR1LdfRnY0JPRdKvzj_o44FpPvbWvdZlTbJfj1jPG5A/s1600/IMG_20130906_172951_839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoxDFEsWL6E33ZMc6WLO3gBST10zDaSb9gFt-lJrJJvZHTS3l5NyzV2mWpIc0Lg-KByq1JYolzYPrYveCyCGkkJFE7dQ_wSmFUJR1LdfRnY0JPRdKvzj_o44FpPvbWvdZlTbJfj1jPG5A/s640/IMG_20130906_172951_839.jpg" width="640" /></a></div>
<br />
Delicious and a bit lighter than most manicotti recipes I have come across.<br />
<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;"><br /></span></h2>
<h2>
<span style="color: #073763; font-size: x-large;">Asparagus Stuffed Manicotti</span></h2>
<div>
Serves 6</div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 lb asparagus, washed and trimmed</li>
<li>olive oil</li>
<li>1 (8 oz) box manicotti</li>
<li>3 cups <a href="http://recipesforourfriends.blogspot.com/2013/07/baked-polenta-cakes-with-tomato-sauce.html" target="_blank">quick tomato sauce</a></li>
<li>1 1/2 cup <a href="http://recipesforourfriends.blogspot.com/2013/06/roasted-cauliflower.html" target="_blank">roasted cauliflower</a>, diced</li>
<li>12 oz ricotta cheese</li>
<li>1 cup freshly grated parmesan</li>
<li>Salt and pepper to taste</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
</div>
<div>
<ol>
<li>Place top oven rack about 4 inches from broiler. Preheat broiler. Spray a baking sheet with cooking spray. Spray a 9" x 13" baking pan and set aside.</li>
<li>Toss asparagus with olive oil, salt and pepper. Place in a single layer on baking sheet. </li>
<li>Place in oven and cook for about 4-8 minutes until tender. Be careful not to burn them. They can go from done to burned in a minute.</li>
<li>Remove from oven and set aside to cool. Chop into 1/2 inch chunks. Change oven heat from broiler to 400º.</li>
<li>Meanwhile, bring water to a boil. Cook shells for about 7 minutes or as package directs. Drain and set aside to cool until you can handle them.</li>
<li>Mix ricotta, 1/2 cup parmesan, salt, pepper, and vegetables. Stuff into cooked manicotti shells. Place in baking pan and cover with sauce. Sprinkle with remaining parmesan.</li>
<li>Cover with foil and bake for 30 minutes. I take the foil off for the last 10 minutes or so to let the cheese brown.</li>
</ol>
<div>
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTeazQa_nlEm43myG0x0D4RCwdz70yq5eDs8HMWY7qQZktFvPwMDzw7zvj0CUVs-1wSpR8h9baCjcU81d4ZCbp8jsLgjqF_vfqT6a9XbGrbr2Vbd0E8PaZtki2barUSGqx1A-E8ipvNIt/s1600/IMG_20130906_171812_783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTeazQa_nlEm43myG0x0D4RCwdz70yq5eDs8HMWY7qQZktFvPwMDzw7zvj0CUVs-1wSpR8h9baCjcU81d4ZCbp8jsLgjqF_vfqT6a9XbGrbr2Vbd0E8PaZtki2barUSGqx1A-E8ipvNIt/s640/IMG_20130906_171812_783.jpg" width="640" /></a></div>
<h2>
<span style="color: #073763; font-size: x-large;">Sautéed Brussels Sprouts with Parmesan</span></h2>
Serves 4<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 lb brussels sprouts, washed and cup into quarters lengthwise</li>
<li>2 tbsp olive oil</li>
<li>salt and pepper</li>
<li>1/4 cup freshly grated Parmesan cheese</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil over medium heat. Add brussels sprouts and stir to coat. Cover and cook for about 20 minutes, stirring occasionally. If they look like they are getting to browned, turn down the heat a bit. They are done when they are browned and tender crisp.</li>
<li>Season with salt and pepper and serve immediately. They are very good sprinkled with freshly grated parmesan cheese.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-88950944737791540462013-09-02T05:27:00.000-07:002013-09-02T05:27:29.926-07:00Roasted Turnips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi-z5wSFpzeQBqqiCIm0I9Q1l6vaAhgBiO_xFLd-bnbPeM9b47KvCZX5oZRect6RQF81W4CIroXY-tEt3fmTILWrLzhaJX9mUihZRqjkc-LBYJ-I5cejd7QULaz0ls2OCwWYQa4lmbz8m/s1600/photo-50.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi-z5wSFpzeQBqqiCIm0I9Q1l6vaAhgBiO_xFLd-bnbPeM9b47KvCZX5oZRect6RQF81W4CIroXY-tEt3fmTILWrLzhaJX9mUihZRqjkc-LBYJ-I5cejd7QULaz0ls2OCwWYQa4lmbz8m/s640/photo-50.JPG" width="640" /></a></div>
<br />
At this point I feel like it is my goal in life to roast every vegetable known to woman. I just can't get enough roasted veggies!<br />
<a name='more'></a><br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>cooking spray</li>
<li>4 medium turnips, peeled and chopped in 3/4" chunks</li>
<li>olive oil</li>
<li>salt and pepper</li>
<li>pinch paprika</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 400º. Spray a baking sheet with cooking spray.</li>
<li>Toss turnips with olive oil, salt and pepper and paprika.</li>
<li>Place on baking sheet in a single layer. </li>
<li>Bake in preheated oven until brown and tender. </li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-67322364894969603012013-08-31T05:16:00.001-07:002013-08-31T05:19:35.015-07:00Colcannon 2 and Leftover Colcannon Rösti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2BMLbLhzLtUN2iKro3rMGqTAQ7aJvhrg1e5QRZ2uUXA4TCdaZQZI9lbAGnCiri_i70qL5FLtkyjK7u8x8BmFmxKCn8WMP69Q4RkU_ltsD0NO63cAbNPOd9UurrtKnEskMbCL2ybDiks_/s1600/photo-43.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2BMLbLhzLtUN2iKro3rMGqTAQ7aJvhrg1e5QRZ2uUXA4TCdaZQZI9lbAGnCiri_i70qL5FLtkyjK7u8x8BmFmxKCn8WMP69Q4RkU_ltsD0NO63cAbNPOd9UurrtKnEskMbCL2ybDiks_/s640/photo-43.JPG" width="640" /></a></div>
The other night I made some colcannon for dinner. It was wonderful. Just a heads up, this is not a healthy recipe. The next morning I wanted to make something different for breakfast so I tried to make some colcannon cakes and it actually worked!<br />
<br />
<a name='more'></a><h2>
<span style="color: #073763; font-size: x-large;">Irish Colcannon II</span></h2>
<div>
Serves 4</div>
<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>5 medium red potatoes, washed and chopped</li>
<li>2 tbsp butter</li>
<li>1 cup finely chopped cabbage</li>
<li>1 cup onions</li>
<li>splash of heavy cream</li>
<li>salt and pepper to taste</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Place potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and mash.</li>
<li>Meanwhile, melt butter over medium heat. Add cabbage and onions. Cover and cook until softened, about 10 minutes. </li>
<li>Mix potatoes and onion mixture. Loosen a bit with a splash of heavy cream. (Don't add to much because you really want this to be thick and stick together.) Add salt and pepper to taste.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<h2>
<span style="color: #073763; font-size: x-large;">Colcannon Rosti</span></h2>
<div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
</div>
<div>
<ul>
<li>leftover colcannon</li>
<li>flour</li>
<li>cooking spray</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Spray a pan with cooking spray and place over medium heat.</li>
<li>Take about 1/3 cup of the colcannon and shape it into a thick patty. Dredge in flour. Make sure the whole surface is covered.</li>
<li>Cook over medium heat until browned and heated through, about 5 minutes/side. Serve with scrambled eggs for breakfast. They can also serve as a side dish for dinner.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-76499270984745523152013-08-27T05:38:00.000-07:002013-08-27T17:36:30.617-07:00Broccoli Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WWkc0uaOTQTiUQGQNCQkvA_JMN3jMNhWY8h0auoy2ZjAZmP6ibsPAJ4HnAwvjCSmLTNLt9wo9oaKTppJkC_aYHdMlo3IxyqCspoIpWrdRPiuq3Rh778Zy47mbBiYR69mSvz4DRkcPbGE/s1600/IMG_20130827_182458_618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WWkc0uaOTQTiUQGQNCQkvA_JMN3jMNhWY8h0auoy2ZjAZmP6ibsPAJ4HnAwvjCSmLTNLt9wo9oaKTppJkC_aYHdMlo3IxyqCspoIpWrdRPiuq3Rh778Zy47mbBiYR69mSvz4DRkcPbGE/s640/IMG_20130827_182458_618.jpg" width="640" /></a></div>
<br />
Quick and tasty and everything is already in the fridge. Throw it together and enjoy!<br />
<br />
<a name='more'></a><br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup finely chopped broccoli</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup water</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp butter</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup finely chopped cabbage</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 medium onion, sliced very thin</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 prepared pie crust</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup shredded cheddar cheese</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup crumbled Feta cheese</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup grated parmesan</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 tsps all purpose flour</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 eggs</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup milk</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 tsp salt</li>
</ul>
<ul style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 tsp ground mustard</li>
</ul>
<br />
<div>
<span style="color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span></div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat oven to 400º. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place water and broccoli in a small pan. Add some salt and bring to a boil. Cover and cook until tender crisp. Drain and set aside.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Melt butter in a pan over medium heat. Add cabbage and onion and cook until softened, about 10 minutes. Remove from heat.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In medium bowl, toss 4 teaspoons flour with the cheese. Sprinkle cheese mixture into the pie shell. Add onion mixture. Be careful not to get any of the liquid from the pan into the quiche, it will make the crust soggy.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In medium bowl, combine eggs, milk, salt and mustard. Whisk until smooth and pour over cheese and veggies. Sprinkle broccoli over the top.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place foil around edge of crust to protect it.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake for 1 hour to 1 hour 15 minutes, or until filling is set and crust is golden brown. If it looks like it is getting to browned, cover loosely with foil to prevent burning. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Garnish with parsley and serve.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-42591402714181611362013-08-25T02:27:00.000-07:002013-08-26T06:47:55.508-07:00Vegetarian French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI52qjAx2rcogzrd68Q2-5BKbtSbIpyC5Pr6eRSAJ-V2lW0VJfFOsxynLKeG-0jmyDvumRvMmRR6qjhEBTiNW7FEvjN54_JIBl9_g1OYgc84BnzUrAjaRYPtr5RzYg2wfxgp8QSFfKRcY/s1600/photo-42.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI52qjAx2rcogzrd68Q2-5BKbtSbIpyC5Pr6eRSAJ-V2lW0VJfFOsxynLKeG-0jmyDvumRvMmRR6qjhEBTiNW7FEvjN54_JIBl9_g1OYgc84BnzUrAjaRYPtr5RzYg2wfxgp8QSFfKRcY/s640/photo-42.JPG" width="640" /></a></div>
<br />
I had a bunch of onions sliced in the fridge that needed to get used. Since I was feeling particularly lazy, I decided to made something that required almost no prep work.<br />
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<a name='more'></a><br />
<h2>
<span style="color: #073763; font-size: x-large;">Vegetarian French Onion Soup</span></h2>
Serves 2<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 tbsp olive oil</li>
<li>3 large onions sliced thin</li>
<li>3 cups veggie broth (I use 2 <a href="http://www.amazon.com/Edward-Sons-Not-Beef-Bouillon-3-1-Ounce/dp/B00113SKZW/ref=sr_1_1?s=grocery&ie=UTF8&qid=1377422051&sr=1-1&keywords=not+beef+bouillon" target="_blank">Edward & Sons No Beef Bouillon</a> cubes + 3 cups water)</li>
<li>crusty bread</li>
<li>Soft, melting cheese (provolone, swiss, american, etc.)</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil over medium/low heat. Add onions and sauté until golden brown and sweet, about 45 minutes to one hour. Make sure to stir once in a while, especially at the end of cooking time so they don't burn and stick.</li>
<li>Add broth and bring to a simmer. Make sure to scrape up any browned bits that are stuck to the bottom.</li>
<li>Preheat broiler.</li>
<li>Place a piece of crusty bread in a small bowl or ramekin and ladle hot soup over it. Let it sit a minute and pour a bit more broth over once the bread soaks it up. Cover with a slice of cheese and place under broiler. Cook for a few minuted until cheese is brown and bubbly. Enjoy!</li>
</ol>
</div>
<div>
<br /></div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-55926005799866123472013-08-24T21:00:00.000-07:002013-08-25T02:11:16.757-07:00Herb Roasted Potatoes and Sautéed Broccoli with Walnuts and Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4uV-siLAsru3hisImjTWyK6KDu12KV-HrlJnVX5M_QnXvuN4fFxElUSrlJR0dtzRlAgGQFm6ezVDFKXqq-JkIlX_1YXbKoW820JbIma5ZacwWVk-29RLtfjII4XPvs27vGeHcr7OBTlh/s1600/photo-40.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4uV-siLAsru3hisImjTWyK6KDu12KV-HrlJnVX5M_QnXvuN4fFxElUSrlJR0dtzRlAgGQFm6ezVDFKXqq-JkIlX_1YXbKoW820JbIma5ZacwWVk-29RLtfjII4XPvs27vGeHcr7OBTlh/s640/photo-40.JPG" width="640" /></a></div>
<br />
I currently have a ton of veggies in the crisper that need to get used. I guess that is what happens when I go to the grocery store hungry. Dinner consisted of a bunch of side dishes because I was to lazy to cook a main dish and we already had the green beans and the rice cooked in the fridge.<br />
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<a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJc5S4iYF-T4CiWF9mSwa-SXxzv0ugIFi6jMJfaSrmbhw_9AxWQ0liWYaj4CZu-xPmtjUpX-H_bFvw0EK3XqG-0euFf4Z5Uo_7m4ntfATAwhwl9_xSLTSTjoZXnDCu3d5bPl8Wht3o22G/s1600/photo-38.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJc5S4iYF-T4CiWF9mSwa-SXxzv0ugIFi6jMJfaSrmbhw_9AxWQ0liWYaj4CZu-xPmtjUpX-H_bFvw0EK3XqG-0euFf4Z5Uo_7m4ntfATAwhwl9_xSLTSTjoZXnDCu3d5bPl8Wht3o22G/s320/photo-38.JPG" width="320" /></a></div>
<br />
<h2>
<span style="color: #073763; font-size: x-large;">Roasted Potatoes with Fresh Herbs</span></h2>
<div>
Serves 4</div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>4 cloves garlic, minced</li>
<li>2 tbsp butter, optoinal</li>
<li>Cooking spray</li>
<li>1 1/2 lb new potatoes, cut in 1/2" chunks</li>
<li>salt and pepper to taste</li>
<li>1/4 cup Fresh herbs, minced - I used tarragon, sage, chives, rosemary and parsley</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 325º. Spray sheet pan or shallow baking dish with cooking spray. </li>
<li>Place minced garlic and butter in a serving dish big enough to hold the potatoes.</li>
<li>Place potatoes in a single layer in pan. Spray potatoes generously with cooking spray. Season with salt and pepper.</li>
<li>Bake in preheated oven for 20 minutes. Remove and stir in fresh herbs except for rosemary.</li>
<li>Bake 20 minutes more and add the rosemary. Bake for about 10 minutes more or until the potatoes are tender and lightly browned. </li>
<li>Stir into garlic and butter and let sit for a few minutes for the garlic to mellow. Serve immediately.</li>
</ol>
<div>
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCe3NZokqswnija2U5YvKq0A6nILFzTy_jNZe8M68k28jAPO0ZKvleYdbpL_XjrbSJSFLhdmak-DHY46qHalr7RvmW012EEqxN8LvUajCBDA7GlYGclMYFRzfActzwtpebI3FICbuSVJk/s1600/photo-39.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCe3NZokqswnija2U5YvKq0A6nILFzTy_jNZe8M68k28jAPO0ZKvleYdbpL_XjrbSJSFLhdmak-DHY46qHalr7RvmW012EEqxN8LvUajCBDA7GlYGclMYFRzfActzwtpebI3FICbuSVJk/s320/photo-39.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3>
<span style="color: #073763; font-size: x-large;">Sautéed Broccoli with Walnuts and Parmesan</span></h3>
<div>
Serves 4</div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1/2 cup water</li>
<li>salt</li>
<li>2 cups chopped broccoli florets</li>
<li>1/4 cup chopped walnuts or pine nuts</li>
<li>1/4 cup freshly grated parmesan cheese</li>
</ul>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
</div>
<div>
<ol>
<li>Place salted water and broccoli in a sauté pan large enough to lay broccoli in a single layer.</li>
<li>Cover and bring to a simmer. Cook until the broccoli is bright green and the stems are tender-crisp, about 10 minutes. (If you are not going to eat it immediately, run it under cold water to stop cooking and retain the bright color. Reheat by briefly dropping in boiling water right before serving.)</li>
<li>Drain off any excess water and stir in parmesan and walnuts. Add salt and pepper if necessary. Serve immediately. </li>
</ol>
</div>
<div>
<br /></div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-51012766494699320862013-08-20T04:33:00.001-07:002013-08-23T05:48:39.558-07:00Cabbage Soup With Caramelized Onion Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBFh3nmRyHBn-FX5Bj43S7f127xEWPaSxPL1FqtJ_mxyTNseVXdMr-CCfoz4_JwdJy6TCxRzqKqzi8Yq2uodDDxbUXNbG_qLhI2WmcldMgm3nMgU_Ek3w_LdT9zxKJ5l8Y2SNyHiAlBVv/s1600/IMG_20130822_182953_272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBFh3nmRyHBn-FX5Bj43S7f127xEWPaSxPL1FqtJ_mxyTNseVXdMr-CCfoz4_JwdJy6TCxRzqKqzi8Yq2uodDDxbUXNbG_qLhI2WmcldMgm3nMgU_Ek3w_LdT9zxKJ5l8Y2SNyHiAlBVv/s640/IMG_20130822_182953_272.jpg" width="640" /></a></div>
<br />
I have been having really bad allergies lately. Since it makes me feel like I constantly have a cold, I have been making a lot of soup. Here is another.<br />
<a name='more'></a><br />
<br />
<h2>
<span style="color: #073763; font-size: x-large;">Cabbage Soup</span></h2>
<h3>
<span style="font-size: small; font-weight: normal;">Serves 4</span></h3>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 tbsp olive oil</li>
<li>1 medium red onion, sliced thin</li>
<li>4 cloves garlic, minced</li>
<li>4 cups vegetable broth</li>
<li>3 (14.5 oz) cans petite diced tomatoes</li>
<li>1 medium carrot, sliced 1/2"</li>
<li>2 medium celery stalks, washed and sliced 1/4"</li>
<li>1 lb red potatoes, washed and cut into 3/4" cubes</li>
<li>2 cups sliced white cabbage</li>
<li>2 tbsp horseradish</li>
<li>2 tbsp balsamic vinegar</li>
<li>Freshly grated Parmesan</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil in pot over medium heat. Add onions and cook until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute more.</li>
<li>Add broth, tomatoes and carrots and bring to a boil. Add potatoes and celery. Cover, reduce heat to a simmer and cook about 10 minutes. Add cabbage and bring to a boil, uncovered for 10 more minutes. Add horseradish and vinegar and cook for 2 more minutes. </li>
<li>Serve with fresh parmesan and caramelized onion toast.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<h2>
<span style="color: #073763; font-size: x-large;">Caramelized Onion Toast</span></h2>
</div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>2 tsps olive oil</li>
<li>1/2 lb (2 cups) onions, thinly sliced </li>
<li>salt to taste</li>
<li>8 medium cloves garlic, crushed</li>
<li>1 loaf french bread</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil in a wide, shallow pan over medium-low heat. Add onions and stir well to coat. Cover and cook over low heat for 45 minutes to an hour, stirring occasionally so they don't burn. If they are getting to dry, add some broth or water.</li>
<li>When the onions are browned to your liking, add salt to taste and garlic. Cook one minute until fragrant. </li>
<li>Spread over thick slices of french bread and toast for 1-2 minutes under broiler.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-91184558278570778492013-08-15T06:30:00.001-07:002013-08-15T12:12:48.729-07:00Slow Cooker Veggies and DumplingsNeeds work... Don't try...<br />
<br />
Tonight I want good home cooking for dinner. Lots of veggies, like usual.<br />
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<a name='more'></a><br />
<br />
<h3>
<span style="background-color: white; color: #cc0000; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Ingredients</span></h3>
<div style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 onion, minced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 cloves garlic, minced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tbsp butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp dried oregano</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 medium potatoes, cut in 1/2" cubes</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">6 cups vegetable broth</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp soy sauce</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 (15 oz) can petite diced tomatoes</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 carrot, peeled and sliced 1/2"</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 stalk celery, sliced 1/2"</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup chopped fresh green beans</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Salt and pepper to taste</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; line-height: 1.4;">2 cups whole wheat flour</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp baking powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup whole milk</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 tbsp unsalted butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 tbsp fresh chopped parsley</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup frozen corn kernels</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup frozen peas</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 (15 oz) can great northern beans</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
</div>
<h3 style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;">
<span style="color: #cc0000;">Instructions</span></h3>
<div style="background-color: white; color: #373737; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Microwave onion, garlic, butter, oregano and potatoes until onion is softened, about 5 minutes. Stir occasionally. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place onion and potato mixture, broth, soy sauce, tomatoes, carrots, celery and green beans in the slow cooker. Cover and cook on high until carrots are tender, 5-7 hours. Season with salt and pepper to taste.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">For the dumplings, mix flour, baking soda and salt in a medium bowl. Microwave milk and butter to warm then whisk to melt butter completely. Stir milk, butter and parsley into dry ingredients until just incorporated.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add corn, peas and beans to slow cooker. Stir to mix in. Drop golf ball sized pieces of dough on top, leaving about 1/4 inch between. Cover and cook 25 - 35 minutes until dumplings have doubled in size.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-63141270299344778862013-08-13T06:27:00.002-07:002013-08-13T07:01:46.199-07:00Roasted Veggie Thai Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgTpsl4jQwOvF1aWalBeDOihuwWPHAyHwR-ogx2E_QO8LIqY0j6PBR6F84sTXYqKwjmdLvu__gz2O7sU_qQhG3Y1No1Gi9rFKgObKcJfQAOwziPojHr_oj1i_aDA4LBf51UZtTK7QjaGb/s1600/IMG_20130812_194743_902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgTpsl4jQwOvF1aWalBeDOihuwWPHAyHwR-ogx2E_QO8LIqY0j6PBR6F84sTXYqKwjmdLvu__gz2O7sU_qQhG3Y1No1Gi9rFKgObKcJfQAOwziPojHr_oj1i_aDA4LBf51UZtTK7QjaGb/s640/IMG_20130812_194743_902.jpg" width="640" /></a></div>
<br />
Delicious and quick to throw together if you already have roasted vegetables in the fridge! If you don't have veggies already roasted you can still make this quickly by simmering the cauliflower and zucchini for about 10 minutes in the sauce at the end of step 2.<br />
<a name='more'></a><h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>2 cups <a href="http://recipesforourfriends.blogspot.com/2013/06/roasted-cauliflower.html" target="_blank">roasted cauliflower</a></li>
<li>2 small <a href="http://recipesforourfriends.blogspot.com/2013/06/roasted-zucchini.html" target="_blank">roasted zucchini</a></li>
<li>1 tbsp vegetable oil</li>
<li>1 small onion, diced</li>
<li>4 cloves garlic, minced</li>
<li>2 tsps grated fresh ginger</li>
<li>2 1/2 tbsp Thai Kitchen Red Curry Paste (if you use a spicier brand, use less)</li>
<li>1 (8 oz) jar tomato sauce</li>
<li>1 tbsp lemon juice</li>
<li>1/2 tsp salt</li>
<li>1 (15 oz) can coconut milk</li>
<li>1 (15 oz) can baby corn, drained</li>
<li>1 (8 oz) can sliced bamboo shoots, drained</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Heat oil in a large pan over medium heat. Add onions and sauté until softened, about 10 minutes. Add garlic, ginger, and curry paste and stir fry about 1 minute until fragrant. Add tomato sauce, lemon juice, salt and coconut milk. Bring to a simmer and let cook for a few minutes, stirring occasionally.</li>
<li>Add roasted vegetables, baby corn and bamboo shoots. Cook until heated through.</li>
<li>Serve with rice and enjoy.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-88096418096686314952013-08-09T05:47:00.000-07:002013-08-15T06:20:15.849-07:00Slow Cooker Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD8lCi6XFbYrtGyIA37x-CaI2cIayEmRLKDWxARlFbMX3nzyezld8K2IZGSIqPNkaZWiDhCiX73s87Bv7OWm2TuuYG1TSUrrYgeqjOGM1lcnp7IdhtuPTU6SAdXz8gdptR-IfcV0e0LZ5/s1600/photo-30.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD8lCi6XFbYrtGyIA37x-CaI2cIayEmRLKDWxARlFbMX3nzyezld8K2IZGSIqPNkaZWiDhCiX73s87Bv7OWm2TuuYG1TSUrrYgeqjOGM1lcnp7IdhtuPTU6SAdXz8gdptR-IfcV0e0LZ5/s640/photo-30.JPG" width="640" /></a></div>
<br />
Tonight calls for something easy and also light and healthy. When I feel like I need a vegetable fix, I always go for Minestrone.<br />
<br />
<a name='more'></a>Serves 8<br />
<h2>
<span style="color: #0b5394; font-size: x-large;">Slow Cooker Minestrone</span></h2>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1 onion, minced</li>
<li>4 cloves garlic, minced</li>
<li>1 tbsp olive oil</li>
<li>1/2 tsp dried oregano</li>
<li>6 cups vegetable broth</li>
<li>1 (15 oz) can petite diced tomatoes</li>
<li>1 carrot, peeled and sliced 1/2"</li>
<li>1 stalk celery, sliced 1/2"</li>
<li>1/2 cup chopped fresh green beans</li>
<li>1 zucchini, chopped</li>
<li>1/2 cup small pasta</li>
<li>1/4 cup frozen corn kernels</li>
<li>1/4 cup frozen peas</li>
<li>1 (15 oz) can great northern beans</li>
<li>1 tbsp dark brown sugar</li>
<li>grated parmesan</li>
<li>crusty bread</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Microwave onion, garlic, oil and oregano until onion is softened, about 5 minutes. Stir occasionally. </li>
<li>Place onion mixture, broth, tomatoes, carrots and green beans in the slow cooker. Cover and cook on high until carrots are tender, 5-7 hours.</li>
<li>Add zucchini, pasta and corn. Cover and cook until pasta is tender, another 20 minutes. Add corn, peas, beans and brown sugar, cover and cook another 10 minutes until heated through. </li>
<li>Season with salt and pepper to taste. Serve with crusty bread and a sprinkle of freshly grated Parmesan.</li>
</ol>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-90936111572551496512013-08-09T05:17:00.000-07:002013-08-27T05:41:15.030-07:00Michael & Craig's Birthday Dinner MenuWe missed some birthdays while we were in Hawaii so we are going to try to make it up to our friends now that we are back. First on the list are Michael and Craig. They are coming over tomorrow night.<br />
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<a name='more'></a><br /><br />
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<h2>
<span style="color: #0b5394; font-size: x-large;">Roasted Cauliflower Stuffed Zucchini</span></h2>
Serves 8<br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<br />
<ul>
<li>8 medium zucchini, scrubbed clean</li>
<li>1/4 cup + 2 tbsp extra virgin olive oil</li>
<li>1 medium onion, minced</li>
<li>6 garlic cloves, minced</li>
<li>1 cup ricotta cheese</li>
<li>1/4 cup grated Pecorino-Romano or Parmesan</li>
<li>2 cups, finely chopped <a href="http://recipesforourfriends.blogspot.com/2013/06/roasted-cauliflower.html" target="_blank">roasted cauliflower</a></li>
<li>2 large eggs, lightly beaten</li>
<li>salt and pepper to taste</li>
<li>2 tsps fresh oregano leaves</li>
<li>1/3 cup plain bread crumbs</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 375º. Spray a large baking sheet with cooking spray.</li>
<li>Bring a large pot of salted water to a boil. Add zucchini and simmer for about 6 minutes. There should only be slight resistance when poked with a fork. Drain and set aside until cool enough to handle. Cut off the ends and cut in half lengthwise. Scoop out the centers leaving at least 1/2" thick shell.</li>
<li>Heat 1/4 oil in pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. </li>
<li>Mix onions, cheeses, cauliflower, eggs, salt and pepper, and oregano together in a large bowl. </li>
<li>Divide filling evenly between zucchini shells. Place on baking sheet and sprinkle with breadcrumbs. </li>
<li>Bake 45-50 minutes or until the filling is golden. </li>
</ol>
<div>
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<h2>
<span style="color: #0b5394; font-size: x-large;">Boiled Potatoes with Herbs and Shallots</span></h2>
</div>
</div>
<div>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>5 tbsp butter</li>
<li>2 medium shallots, minced</li>
<li>1 1/2 tbsp minced fresh sage leaves</li>
<li>3 lbs small new potatoes (about 1" - 1 1/2" across)</li>
<li>4 tbsp minced fresh chives</li>
</ul>
<div>
<br /></div>
</div>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Melt butter in a small pan. Once it stops foaming, add minced shallots and cook until golden, about 3 minutes. Add sage leaves and cook about one more minute until fragrant. Scrape into the serving bowl and set aside.</li>
<li>Place potatoes in a pan with 1 1/2 tbsp salt and enough water to cover. Bring to boil over high heat and cover. Reduce to a simmer and cook until just tender, about 10 - 12 minutes. Drain.</li>
<li>Cut potatoes in half and place in serving bowl with butter, shallots and herbs. Add minced chives and salt and pepper. Enjoy!</li>
</ol>
</div>
<br /></div>
<div>
Serve with <a href="http://recipesforourfriends.blogspot.com/2013/06/fathers-day-menu-2013.html" target="_blank">Roasted Beet Salad</a> and Crusty Bread.<br />
<br />
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<h2>
<span style="color: #0b5394; font-size: x-large;">High Altitude (7000 ft) Oreo Pound Cake</span></h2>
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
<ul>
<li>1/2 cup butter, softened</li>
<li>1 1/4 cups granulated sugar</li>
<li>3 large eggs</li>
<li>2 tbsp orange juice</li>
<li>2 tbsp milk</li>
<li>2 tsps vanilla extract</li>
<li>1/2 cup sour cream </li>
<li>1 3/4 cups whole wheat flour</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon baking soda</li>
<li>1 cup crushed Oreo cookies</li>
<li>whipped cream</li>
<li>whole Oreo cookies</li>
</ul>
<h3>
<span style="color: #cc0000;">Instructions</span></h3>
<div>
<ol>
<li>Preheat oven to 325º. Spray a 9"x5" loaf pan and set aside.</li>
<li>Beat butter until creamy. Slowly add sugar and beat until light and fluffy. Add eggs, one at a time and beat until just incorporated. Add orange juice, milk, vanilla and sour cream and beat until just incorporated.</li>
<li>In a separate bowl, stir together flour, salt and baking soda. Add to wet ingredients and mix on low speed until completely mixed. stir in Oreo pieces.</li>
<li>Bake for 1 hour to 1 hour and 10 minutes or until a skewer poked in the center comes out clean. Cool on rack for 10-15 minutes then remove from pan and cool to room temperature.</li>
<li>Top with some vanilla frosting and more Oreos.</li>
</ol>
</div>
<div>
<br /></div>
</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com1tag:blogger.com,1999:blog-5852674368731935864.post-81167883829573739492013-08-04T06:12:00.000-07:002013-08-04T14:12:26.624-07:00Tofu Tikka MasalaI LOVE Chicken Tikka Masala. It is the only meat dish that ever tempts me. Sometimes when we go to the Indian buffet, I scoop a tiny bit of the delicious, creamy sauce over some rice and hope that I didn't accidentally eat a bit of chicken. Then, I had the genius idea: Tofu Tikka Masala. Here is my first attempt. I have actually been dreaming about this so much, I typed up the recipe and I am going to make it as soon as I get back to Santa Fe. I am going to make my shopping list and have it all ready for when I get home.<br />
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<a name='more'></a><br />
<h3>
<span style="color: #cc0000;">Ingredients</span></h3>
<div>
Marinade</div>
<div>
<ul>
<li>8 oz plain yogurt</li>
<li>2 cloves garlic, crushed</li>
<li>1 tsp grated ginger</li>
<li>½ tsp turmeric</li>
<li>½ tsp chilli powder</li>
<li>½ tsp garam masala</li>
<li>2 tbsp vegetable oil</li>
<li>1 1/2 tbsp lemon juice</li>
<li>1 block firm tofu, pressed and cut into cubes</li>
</ul>
<div>
<br />
Sauce</div>
</div>
<ul>
<li>1 medium onion, peeled and sliced</li>
<li>1 tsp grated ginger</li>
<li>1 small hot pepper, deseeded and minced</li>
<li>1/2 tsp turmeric</li>
<li>1/2 tsp ground coriander</li>
<li>1/2 tsp garam masala</li>
<li>1/2 tsp chilli powder</li>
<li>5 oz plain yogurt</li>
<li>1 15 oz can petite diced tomatoes</li>
<li>2 tbsp brown sugar</li>
</ul>
<div>
<br /></div>
<h3>
<span style="color: #cc0000;">
Instructions</span></h3>
<div>
<ol>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mix all marinade ingredients except tofu. Gently stir in tofu, making sure all sides are covered. Cover and refrigerate over night or at least 2 hours.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake at 375º for 30 minutes, checking every 5-10 minutes and basting with the pan sauce. Be careful not to burn. Cover if it looks like it is getting to browned.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Meanwhile, cook onions and ginger over medium heat until softened. Add peppers and cook for another 10 minutes. Place can of tomatoes and cooked onion mixture to blender to puree. Return to pan when smooth. Add spices and brown sugar and cook about 10 minutes to blend flavors. Stir in yogurt. When your tofu is ready, add to the sauce and serve with rice.</li>
</ol>
<div>
<br /></div>
</div>
<div>
Based on <a href="http://www.veggierunners.com/2013/05/20/tofu-tikka-masala/" target="_blank">Tofu Tikka Masala</a>.</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-90126459686398342992013-07-28T15:21:00.000-07:002013-07-29T09:28:43.519-07:00Chocolate Chip Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
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Our friends here in Hawaii are hosting a going away party for us tonight. I can't show up empty handed so I am going to bring along a dessert. For some strange reason I have been in the mood for pumpkin lately so I am making some Chocolate Chip Pumpkin Bread to take along. It is perfectly sweet, so if you use sweetened shredded coconut, make sure to reduce the brown sugar.<br />
<br />
<a name='more'></a>Yield: One 9"x5" loaf, 8 servings<br />
<br />
<h3>
Ingredients</h3>
<div>
<ul>
<li>1 cup pumpkin puree</li>
<li>1 cup brown sugar</li>
<li>1/3 cup vegetable oil</li>
<li>1 tsp vanilla extract</li>
<li>2 large eggs</li>
<li>1 1/2 cups whole wheat flour</li>
<li>1/2 tsp baking powder</li>
<li>1/2 baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp ground cinnamon</li>
<li>1/3 cup chopped walnuts</li>
<li>1/3 cup miniature semisweet chocolate chips</li>
<li>1/3 cup unsweetened shredded coconut </li>
</ul>
<div>
<br /></div>
<h3>
Instructions</h3>
</div>
<ol>
<li>Preheat the oven to 350º. Spray a 9"x5" loaf pan.</li>
<li>In a large bowl, mix together the pumpkin, sugar, oil, vanilla extract and eggs. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix the dry ingredients into the pumpkin mixture until just incorporated. Stir in walnuts, chocolate chips and coconut.</li>
<li>Pour the batter into the prepared pan. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.</li>
</ol>
<div>
<br /></div>
<div>
Based loosely on <a href="http://allrecipes.com/Recipe/Pumpkin-Bread-IV/Detail.aspx?event8=1&prop24=SR_Title&e11=pumpkin%20bread&e8=Quick%20Search&event10=1&e7=Recipe&scale=12&ismetric=0" target="_blank">Pumpkin Bread IV</a>.</div>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-80317541086210026522013-07-27T16:23:00.004-07:002013-09-21T09:11:27.780-07:00Mexican Quiche<br />
<br />
<h3>
Ingredients</h3>
<div>
<ul>
<li>1 tbsp butter</li>
<li>1/2 cup diced onion</li>
<li>1/4 cup cooked corn kernels, thawed if frozen</li>
<li>1/4 cup cooked black beans</li>
<li>1/2 cup roasted green chile</li>
<li>1 prepared pie shell</li>
<li>1/2 cup shredded cheddar</li>
<li>1/4 cup grated queso fresco (you can find it by the cream cheese in the grocery store)</li>
<li>4 tsps all purpose flour</li>
<li>3 eggs</li>
<li>1 cup milk</li>
<li>1/4 tsp salt</li>
</ul>
<div>
<br /></div>
</div>
<h3>
Instructions</h3>
<ol>
<li>Preheat oven to 400º. </li>
<li>Melt butter in a pan over medium heat. Add onion and cook until softened, about 10 minutes. Remove from heat.</li>
<li>In medium bowl, toss 4 teaspoons flour with the cheese. Sprinkle cheese mixture into the pie shell. Add the corn, beans, green chile and onions. Be careful not to get any of the liquid from the pan into the quiche, it will make the crust soggy.</li>
<li>In medium bowl, combine eggs, milk and salt. Whisk until smooth and pour over cheese and veggies.</li>
<li>Place foil around edge of crust to protect it. Bake for 45 minutes, or until filling is set and crust is golden brown.</li>
</ol>
Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0tag:blogger.com,1999:blog-5852674368731935864.post-5323409193825660862013-07-14T22:05:00.000-07:002013-07-16T08:34:09.244-07:00Baked Polenta Cakes with Tomato Sauce and Roasted Vegetables<div class="separator" style="clear: both; text-align: center;">
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<br />
Tonight we are having company for dinner. I want to make something easy and delicious. Baked polenta cakes with tomato sauce are filling and quick and easy to make. They can even be made ahead and served at room temperature with the rest of dinner. I am going to serve them with <a href="http://thehealthyhandmadehome.blogspot.com/2013/06/roasted-cauliflower.html" target="_blank">Roasted Cauliflower</a> and <a href="http://thehealthyhandmadehome.blogspot.com/2013/06/roasted-zucchini.html" target="_blank">Roasted Zucchini</a> and Roasted Onions (recipe below).<br />
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<br />
<h2>
<span style="font-size: x-large;">Baked Polenta Cakes</span></h2>
<div>
Serves 4</div>
<h3>
Ingredients</h3>
<ul>
<li>3 cups vegetable broth</li>
<li>1 cup + 2 tbsp dried polenta</li>
<li>2 tbsp grated Parmesan</li>
<li>1 cup sweet corn kernels</li>
<li>3/4 cup sauteed onions</li>
</ul>
<div>
<br /></div>
<h3>
Instructions</h3>
<ol>
<li>Preheat oven to 450°. Spray an 8x8 baking pan (or ramekins) and set aside.</li>
<li>In a medium bowl, combine 1 1/2 cups milk and the cornmeal.</li>
<li>Heat the remaining 1 1/2 cups milk over medium heat until just simmering. Add milk/cornmeal mixture and cook, stirring constantly until very thick and it leaves the sides of the pan. Remove from heat.</li>
<li>Add cheese, stir well and then season to taste with salt and pepper. Add vegetables and stir until combined.</li>
<li>Scrape cornmeal mixture into the pan and smooth with a spatula. </li>
<li>Bake in preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven and let sit for at least 10 minutes before cutting.</li>
<li>Top with tomato sauce and roasted vegetables. Enjoy!</li>
</ol>
<div>
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<div>
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<h2>
<span style="font-size: x-large;">Quick Tomato Sauce</span></h2>
<div>
Serves 4</div>
<h3>
Ingredients</h3>
<ul>
<li>1 tbsp olive oil</li>
<li>1 small onion, diced</li>
<li>6 cloves garlic, minced</li>
<li>28 oz can crushed tomatoes</li>
<li>14.5 oz can petite diced tomatoes</li>
<li>2 tbsp dark brown sugar</li>
</ul>
<div>
<br /></div>
<h3>
Instructions</h3>
<ol>
<li>Heat olive oil in large pan over medium heat. Add onions and saute until tender. Add garlic and cook for about 1 more minute, until garlic is fragrant.</li>
<li>Add crushed tomatoes and diced tomatoes. Turn heat down to a simmer and cook for another 20 minutes until the sauce has thickened. Add sugar to taste. Enjoy!</li>
</ol>
<div>
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<h2>
<span style="font-size: x-large;">Roasted Onions</span></h2>
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Serves 4</div>
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<span style="font-size: large;">Ingredients</span></h3>
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<li>4 medium onions, sliced 3/4" thick: Keep rings attached</li>
<li>olive oil</li>
<li>salt and pepper to taste</li>
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<h3>
Instructions</h3>
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<ol>
<li>Preheat oven to 425º. Place rack on lowest level. Spray baking sheet.</li>
<li>Gently brush both sides of onions with olive oil. Place on baking sheet.</li>
<li>Roast for about 25 minutes, until browned and tender. </li>
<li>Allow to cool about 10 minutes before serving. </li>
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Brittanyhttp://www.blogger.com/profile/12111342053781707895noreply@blogger.com0