tag:blogger.com,1999:blog-42729389056997849252024-03-12T16:44:05.056-07:00Live, Laugh, Love Food Inc.A blog for those who are passionate about life and who love everything to do with food.Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4272938905699784925.post-82564037312761902192014-09-23T07:07:00.001-07:002014-09-23T07:08:26.986-07:00First Day of Fall!! / Butternut Squash & Apple SoupAhhh! Late September...One of My Favourite Seasons (I'd say Summer and Fall are tied for 1st!) Love everything about Autumn - makes me very happy.<br />
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We tend to get the best weather in September and October...bright sunny blue skies and crisp mornings and evenings. A great time for soup....<br />
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Butternut Squash/ Apple Soup </div>
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I usually tend to roast my squash in the oven for an hour before I use it in my soup... gives it a lovely deep earthy flavour. But for this soup, I wanted it to be lighter with a tiny kiss of sweetness from Ontario's delicious apple harvest. </div>
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1 butternut squash, seeds removed and diced into chunks</div>
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2 apples, peeled and diced (I used Idareds from the Leslieville Farmer's Mkt)</div>
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2 tbl olive oil</div>
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1 medium onion, diced</div>
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splash of white wine for deglazing</div>
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1 can of coconut milk</div>
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spice mixture: 11/2 tsp coriander seeds, 1 1/2tsp cumin - toasted and then crushed in a pestle and morter</div>
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5 cups of chicken stock</div>
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s and p</div>
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Method: In a dutch oven, heat olive oil over med high heat and add diced onions. Soften for 3 mins or until translucent. Add the spice mixture to the onions and saute for a minute or so until spices are aromatic and onions are browning. Deglaze the pan with a splash of white wine and scrape any browned bits from the pans surface. Add the squash and apple. Stir for a minute to combine and then add the coconut milk. After another miute, add the chicken stock, bring to soft boil, cover and lower heat to simmer for 45 mins. Use a hand blender to blend the soup and then season with salt and pepper.</div>
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ENJOY!!</div>
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Save a wee bit of the spice mixture to sprinkle on the top of the soup to serve. :)<br />
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I like to use the lower fat version of the coconut milk which can often be super high in fat/calories.</div>
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Bon Appetit! and Happy Fall!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-62254385409294575102014-03-05T11:50:00.002-08:002014-03-05T11:53:08.186-08:00Friday Night Thai/ Pad Thai and Green Chicken CurryI was craving Thai food big time. I have made Pad Thai in the past, but some of the recipes I have used have been very labour intensive. My plan was to find a not-too-intense recipe to follow to make Pad Thai and then create my own Green Chicken Curry.<br />
I ended up finding an easy to follow recipe on Joanna Goddard's Blog <a href="http://www.joannagoddard.blogspot.ca/" target="_blank">A Cup of Jo</a><b> LOVE HER BLOG BTW!!!!</b> The recipe actually originally came from another great blog called <a href="http://www.cooksmarts.com/" target="_blank">Cook Smarts</a>.<br />
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Friday morning, I took a trip to my local Asian food mart <a href="http://www.fuyaosupermarket.com/" target="_blank">Fu Yao Supermarket</a>. Fu Yao has a huge selection of foods from a variety of different cultures. If you are looking to cook something ethnic and fabulous (like these recipes!!)<br />
, try hitting an Asian store like Fu Yao for spices, curry pastes, sauces, and fresh produce ingredients like lemon grass, fresh thai basil and green thai chillies. Very cool.<br />
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Plentiful fresh produce at Fu Yao.</div>
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<span style="font-size: large;">Shrimp Pad Thai and Green Chicken Curry</span></div>
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<b><span style="font-size: large;">Recipe for Great Shrimp Pad Thai (</span>adapted from Cook Smart<span style="font-size: large;">)....</span></b></div>
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8 ounces of Pad Thai rice noodles</div>
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3 tbl vegetable oil</div>
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1 tbl sesame oil</div>
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1 lb of shrimp deveined, tail on ( for flavour)</div>
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1 bunch of green onions, chopped</div>
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3 cloves of garlic, chrushed</div>
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3 eggs, whisked</div>
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1/2 cup chicken stock</div>
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2 tbl. brown sugar</div>
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2 tbl fish sauce</div>
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2 tbl soya sauce</div>
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2 tbl tamarind paste</div>
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1 lime</div>
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1 bunch of fresh cilantro</div>
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s and p</div>
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Method:</div>
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1. In a large bowl completely cover the noodles with boiling hot water for 6-8 minutes until soft and chewy. Drain and then toss with a little sesame oil so that they don't go clumpy.</div>
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2. Mix together the chicken stock, fish sauce, soya sauce, tamarind paste, sugar and garlic.</div>
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3. Add a couple of tablespoons of this marinade to the shrimp and let sit for a few minutes.</div>
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4. Over medium high heat, add 1 tsp of the vegetable oil and saute shrimp for a minute until just cooked. Set aside.</div>
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5. Return wok to medium-high heat and add the white parts of the chopped green onions and the whisked egg, scramble lightly for about 30 seconds. Add the rice noodles and the remaining sauce. Toss for a few minutes until completely coated and the noodles absorb the sauce.<br />
6. Now add the shrimp, green parts of the chopped onion, chopped cilantro and a squeeze of lime juice.<br />
7. Toss and taste...if it needs anything, add a dash or two of the above ingredients until it is spectacular and amazing!!! So so good!!!<br />
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<span style="font-size: large;">Green Chicken Curry</span> (recipe by Me)<br />
4 boneless skinless chicken breasts<br />
2 yellow peppers, sliced thinly<br />
1 large onion, diced<br />
1 bunch of cilantro<br />
2 tbl of green curry paste<br />
1 can of coconut milk<br />
1 cup chicken stock<br />
1 lime<br />
s and p<br />
1 tbl cumin<br />
2tbl canola oil<br />
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Method:<br />
1. Slice chicken into bite size pieces and marinate for 15 mins. in a bowl with some of the chopped cilantro, cumin, s and p, and lime juice.<br />
2. In a smaller dutch oven, heat 1 tbl of the oil on medium-high heat and add the sliced onions and sliced peppers. Saute for a few minutes until softened and then set aside.<br />
3. In the same pan, heat another tbl of oil and brown the chicken for a minute or two on all sides.<br />
4. Add the onions, and peppers, green curry paste, coconut milk and chicken stock. Bring to a boil and then turn heat to simmer. Cover and cook for 20 mins. Delish!!!!<br />
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Give it a shot!! Happy March Break!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-15204854505404163112014-03-05T10:53:00.001-08:002014-03-05T12:00:10.343-08:00Been Dealing w/ Computer Issues!!!My laptop has been sick....very very sick. I blame my son's Minecraft game...BUT, I digress... I am over it...the bugs have been fixed, viruses dealt with and ALL IS WELL.<br />
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March Break is next week and we are heading north to Haliburton.<br />
I plan to cook my way through the week and I am so looking forward to doing so and just hanging with my family...my teens are less than thrilled, but they'll have fun!!!<br />
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Watch for my post later today on last Friday's Thai Night!!!!<br />
I'll be back with lots of great recipe ideas....<br />
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Winter is ALMOST over!!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-91323993888027464542014-02-18T12:53:00.002-08:002014-02-27T08:23:14.528-08:00Family Day Weekend : Mini Blueberry Pies in Mini Mason Jars<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We spent Family Day Weekend in Haliburton. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was sunny and cold and so winter beautiful. Lots of snow!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I spent my weekend with my family...cross country skiing, tobogganing, knitting and cooking...total bliss!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">On Sunday night we had a big family dinner and I decided to replicate a recipe that I had seen on Pinterest. Mini Blueberry Pies in Mini Mason Jars!!! So cute!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">The recipe that I used called for not cooking the berries and just tossing them with some citrus zest, cinnamon, flour, topping with a little butter, and then covering with puff pastry. The little pies did not turn out as well as I had anticipated, they were good, but not amazing...so I changed things up and came up with this</span><b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"> much better </b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">recipe!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7oX2hKiuA95WSMh4KmkWXt2plb_-tslaPKCFX5ja0dmAQDFeAY7m9JXeDyq53uTHxyZ6zzLM5XehyKDXYY51BZAgfGcFNvDZoab5Vb_RElw-rz6eC92WguvbWh9ODU2PtRnJ4SwYn1w/s1600/pie9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7oX2hKiuA95WSMh4KmkWXt2plb_-tslaPKCFX5ja0dmAQDFeAY7m9JXeDyq53uTHxyZ6zzLM5XehyKDXYY51BZAgfGcFNvDZoab5Vb_RElw-rz6eC92WguvbWh9ODU2PtRnJ4SwYn1w/s1600/pie9.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Recipe for Mini Mason Jar Blueberry Pies</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">12 Mason Jars 125ml</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 bags of frozen wild blueberries ( approx. 5 cups )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">zest of 1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup of brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tablespoons of cornstarch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tablespoons of butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Frozen Puff Pastry</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">melted butter and brown sugar sprinkles for topping</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Method:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1. Combine 1/2 the blueberries with the brown sugar in a pot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2. Simmer on low heat for a few mins. until sugar is melted.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3. Add the cornstarch mixed with a little water and add it to the pot. Cook for a few minutes on medium heat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4. Fold in remaining berries,lemon zest, cinnamon and butter, and let cool for a few minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5. Lay out the mini jars onto a cookie sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 6. Carefully pour the blueberry filling into the jars.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7. Follow the instructions on the frozen puff pastry box and then roll out the puff pastry on a floured surface until it's an 1/8 of an inch thick.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 8.Cut out circles that are a wee bit larger than the rim of the jars.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">9. Place a pastry lid on each jar, press down to lightly seal the edges, poke steam holes and baste with a little butter and a sprinkling of brown sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10. Bake in a 375 degree oven for 35-40 mins. until bubbly and golden brown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBfqXH0lqbf1-3MTyFI0F11r6qkWG7p35L-JHFxKYo562cvOieCOP-mxXx0rK8YmGfaWb5qk43xxE8PKhG2b-L-O8FJre91Iw_p1jw1xFxQ7mM9aY2_UlFrDHwTyMejcyCT7aVrYjVv0/s1600/pie3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBfqXH0lqbf1-3MTyFI0F11r6qkWG7p35L-JHFxKYo562cvOieCOP-mxXx0rK8YmGfaWb5qk43xxE8PKhG2b-L-O8FJre91Iw_p1jw1xFxQ7mM9aY2_UlFrDHwTyMejcyCT7aVrYjVv0/s1600/pie3.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2Q71gNKPueu3VEmAuiis4jqdbr69pA7Hh-Jct6A3NQCq0phZd1u_q7nyLGX2B9Ev7L-oPr5Tq8L9w8_E-RXOAO9GyNU0nnXx6tcjfzJfzqIh-RJSzIjQwd_K7ftzyUOJNmZVAETpByc/s1600/pie1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2Q71gNKPueu3VEmAuiis4jqdbr69pA7Hh-Jct6A3NQCq0phZd1u_q7nyLGX2B9Ev7L-oPr5Tq8L9w8_E-RXOAO9GyNU0nnXx6tcjfzJfzqIh-RJSzIjQwd_K7ftzyUOJNmZVAETpByc/s1600/pie1.jpg" height="320" width="240" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Here are some pics from the first batch that I made on Sunday.....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3SllTBKwKRrjqPwbL0ilIG3_yCf81DGG3rhwFNmQ4CntjJFLfIn8ltHkIp0JvwV2DW4NMnxVvmRNWI0TXoXVycbsC_-KFikiaP229DC7ph0nfEHWwHx4QYc9VTx2m44A0jqeyzQtxI4/s1600/pie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3SllTBKwKRrjqPwbL0ilIG3_yCf81DGG3rhwFNmQ4CntjJFLfIn8ltHkIp0JvwV2DW4NMnxVvmRNWI0TXoXVycbsC_-KFikiaP229DC7ph0nfEHWwHx4QYc9VTx2m44A0jqeyzQtxI4/s1600/pie4.jpg" height="640" width="480" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJZc6qgNCK6wFia4iaCB6nPvZXc0XF6eUSzugvKnJ_4TydRiGoVhzFQsoeitlAYxSG4safn5XGC_2c3_FwY9cmp12UM-mL3tnvexyxluNKSiQmzPzl9Ya8NOtceDvbEp87c7AgseGi78/s1600/pie8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJZc6qgNCK6wFia4iaCB6nPvZXc0XF6eUSzugvKnJ_4TydRiGoVhzFQsoeitlAYxSG4safn5XGC_2c3_FwY9cmp12UM-mL3tnvexyxluNKSiQmzPzl9Ya8NOtceDvbEp87c7AgseGi78/s1600/pie8.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuK1uqJHUrOUb0s4aGPCJ8efH81RYtmHbWbtrmTLPBqKPnChAMAw26wl2TPLLBvpxN399-oZ1DYbLBw0rIvVNxrG0fs5MAUCf6hNObOS-W43s0JHGrFLjjKk8ljITHQze0lhAJ2T31T0/s1600/pie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuK1uqJHUrOUb0s4aGPCJ8efH81RYtmHbWbtrmTLPBqKPnChAMAw26wl2TPLLBvpxN399-oZ1DYbLBw0rIvVNxrG0fs5MAUCf6hNObOS-W43s0JHGrFLjjKk8ljITHQze0lhAJ2T31T0/s1600/pie7.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Tip: Make sure you fill the jars up to the top. While they are baking, the pastry will puff up and will then settle back down...my first batch could've used a little more filling. :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve with some vanilla ice cream, or a dollop of whipped cream.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Enjoy!</span></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-16234678179762556392014-02-05T12:44:00.001-08:002014-02-05T14:32:20.245-08:00Warmest Winter Veggie and Herb SoupHappy February....It's snowing!!! AGAIN!!!<br />
Today is a good day, for going to the fridge and pulling out all those veggies that I bought at the beginning of the week with the best of intentions ("Gonna eat so GREEN this week!!"....ya, well not as much as I had planned !!!)....<br />
My veggie drawer was pretty full... spinach, zucchini, leeks, carrots, celery...Time to make soup.<br />
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This recipe is my own. It's basically a use whatever you have on hand in your fridge, add an assortment of herbs, simmer blend and serve. Quick. Easy. Yummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgjPrN3894j9j5JHjtcASdYnP6c1J4uLyUvJRA9J6q85HH5sarc9drcQX-rTz6YegEvYhXjF4ZFVAx8ULIqpnNhkWh6g5zGZ_NONdI8DjRU1MHm3IjUgwt6kL-79quPJiwnKEJUV_3ss/s1600/veggie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgjPrN3894j9j5JHjtcASdYnP6c1J4uLyUvJRA9J6q85HH5sarc9drcQX-rTz6YegEvYhXjF4ZFVAx8ULIqpnNhkWh6g5zGZ_NONdI8DjRU1MHm3IjUgwt6kL-79quPJiwnKEJUV_3ss/s1600/veggie.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfadV86jTISq3GB5irVrUJnXaX3hqlax3mKgIIy-0Jk_LG13aEPpwuzE-7xK99jmJmzhukt4TheNUL46sDWBQTjqccWSg7tF57v8tXTTuw9ZJAIdkSzHuPiWFPyS1nAvsvr1uUW-8Gm7E/s1600/veggie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfadV86jTISq3GB5irVrUJnXaX3hqlax3mKgIIy-0Jk_LG13aEPpwuzE-7xK99jmJmzhukt4TheNUL46sDWBQTjqccWSg7tF57v8tXTTuw9ZJAIdkSzHuPiWFPyS1nAvsvr1uUW-8Gm7E/s1600/veggie1.jpg" height="361" width="640" /></a></div>
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Recipe for Veggie Soup w/ Herbs</div>
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This is what I had on hand, so I used....</div>
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2 zucchini, diced</div>
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2 carrots, diced</div>
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1 large leek, diced</div>
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2 stalks of celery, diced</div>
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1 med onion, diced</div>
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1 medium potato, diced</div>
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1 big bunch of spinach, julienned</div>
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2 tbl spoons of olive oil</div>
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Saute the leeks, onion, celery and carrots in the the olive oil for 5 mins.</div>
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Then, add whatever herbs you'd like...For this soup, I used dried herbs, and I added 1 tsp each of the following;</div>
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Marjoram, Dill, Summer Savoury, Tarragon, Thyme and then seasoned with S and P.</div>
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Add the zucchini and potato, saute for a few minutes to blend the herbs.</div>
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Finally, add the spinach and 6-8 cups of chicken stock. Bring to a boil, then cover and simmer for 30 mins.</div>
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Once the veggies are softened and the soup is smelling good, use a hand blender (Love my GREEN Cuisinart Smart Stick!!) to blend your veggies into a creamy (sans cream!...the potato gives it its fullness), delicious, healthy, herbed winter soup. </div>
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And voila! This soup is so perfect to have after an hour spent shoveling the driveway! I love this soup because it's really healthy and it tastes great. Hope you LOVE it too. </div>
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If you don't have homemade stock on hand (not many of us do!), be sure to use a great flavour base like BETTER THAN BOULLION for your stock. It's got NO MSG and is super handy. I keep a jar of beef base and chicken base in the fridge at all times.</div>
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How many more weeks of winter????</div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-39948114999102877282014-01-25T10:51:00.001-08:002014-01-25T10:57:09.113-08:00Chef Love-In #2 : Ina Garten -The Barefoot Contessa / Apple Crisp<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsfujNlX9RQA5fEz4cfEpgJsX8pvqTC1EO1ML-WnI6WRwHD3g4-jT-a8igPysDh1djTv5wtr4qYb3iAojo0b76oL26Hm1NqF8SGyKYPZ35qiLq9NAOyvvF-ZiATqkcowwIs63kRsr9S0/s1600/original_barefoot_contessa_ina_garten.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsfujNlX9RQA5fEz4cfEpgJsX8pvqTC1EO1ML-WnI6WRwHD3g4-jT-a8igPysDh1djTv5wtr4qYb3iAojo0b76oL26Hm1NqF8SGyKYPZ35qiLq9NAOyvvF-ZiATqkcowwIs63kRsr9S0/s1600/original_barefoot_contessa_ina_garten.jpg" height="220" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I'm a BIG fan of Ina Garten. Best selling cookbook author, and star of the Food Network's The Barefoot Contessa. Ina lives a pretty spectacular life in East Hampton, New York with her husband Jeffrey. She once owned a specialty food shop in the Hamptons and then moved on to books and her own tv show. What I like most about her books/show is that she shares her stylish recipe ideas with great energy and a sense of fun. Her passion for food and for creating special meals for family and friends shines through. Her recipes are foolproof, unique and delicious and I adore her!!! I have 5 of her 8 books...my sister has the other 3!!! :) Check out the Barefoot Contessa <a href="http://www.barefootcontessa.com/">here</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVwpvVKio_6E0DSi1WGubpbQ4N-GBYMYJl_62mLF9Hq38o5BZKq6ygYZX2ForK-bj6Y0vA4U-T-HT50onq6AJ1134wpPo2AA8BsbkDK26hWsXcD1xFDmlNNOdtGSjmMxQs-i22ZamiTI/s1600/ina1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVwpvVKio_6E0DSi1WGubpbQ4N-GBYMYJl_62mLF9Hq38o5BZKq6ygYZX2ForK-bj6Y0vA4U-T-HT50onq6AJ1134wpPo2AA8BsbkDK26hWsXcD1xFDmlNNOdtGSjmMxQs-i22ZamiTI/s1600/ina1.jpg" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht26xDHPSagQetb6aCV2IjO1EFNZ-wl_9qhRCN7Fmfc7qXx5ua0r5mCvnGAvQDxbhIW52MduotyUr3OnoznknDq_2eGGB1boiMjPfhrUhZLr56moupHQ0IbfmSyF2ySFT5fyRKwHijIDI/s1600/ina.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74SA3uPcwVOiYywFMkr6BYO9wSt9_1-eLQhyphenhyphenpprRo0AmwBg64kUVm9aVmLeg_dui8gcxvpNbejUJw1_gPcGldE0thib9ouMa509SifWFIfIFc6qc1r-4ow3GEd1AE8nDwQk_xe4Xrs48/s1600/ina2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74SA3uPcwVOiYywFMkr6BYO9wSt9_1-eLQhyphenhyphenpprRo0AmwBg64kUVm9aVmLeg_dui8gcxvpNbejUJw1_gPcGldE0thib9ouMa509SifWFIfIFc6qc1r-4ow3GEd1AE8nDwQk_xe4Xrs48/s1600/ina2.jpg" height="200" width="149" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht26xDHPSagQetb6aCV2IjO1EFNZ-wl_9qhRCN7Fmfc7qXx5ua0r5mCvnGAvQDxbhIW52MduotyUr3OnoznknDq_2eGGB1boiMjPfhrUhZLr56moupHQ0IbfmSyF2ySFT5fyRKwHijIDI/s1600/ina.jpg" /></div>
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<span style="font-size: large;">The Barefoot Contessa's Apple Crisp (adapted)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">T</span><span style="font-family: Verdana, sans-serif;">his apple crisp is SPECTACULAR!! When I made it, my husband said...'keep this in your regular repertoire!!!'...You will LOVE this!!! It is one of the best I have ever had...and that is saying a LOT!!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5 lbs of Macintosh apples<br />Grated zest of 1 lemon and 1 orange<br />2 tablespoons freshly squeezed orange juice<br />2 tablespoons freshly squeezed lemon juice<br />1/2 cup granulated sugar<br />2 teaspoons ground cinnamon<br /><br />For the crisp topping:<br />1 1/2 cups all-purpose flour<br />3/4 cup granulated sugar<br />3/4 cup light brown sugar, packed<br />1/2 teaspoon kosher salt<br />1 cup oatmeal<br />1/2 pound cold unsalted butter, diced </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees. Generously butter a 9 x 14 x 2-inch baking dish. Peel,and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and cinnamon. Pour into the dish.<br />To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas (this can also be done by hand, but it's a little more work). Scatter evenly over the apples.<br />Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Wedges of apples waiting to be topped with the crisp mixture...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The topping...Sugar and butter...is there anything better???</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AbfVUo_HVqhztAggfkqXsv4aU4W60tnDUcu2a9ZVycDziZfxrj0pLXsjBSXZk2MaxC3UqY8rD2iOYySrH85syOBv5k96FWjHXqUwSk0dHdN5Z6LHsf42rSmeL0YujhhFHPt2P1T3VJ8/s1600/apple2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AbfVUo_HVqhztAggfkqXsv4aU4W60tnDUcu2a9ZVycDziZfxrj0pLXsjBSXZk2MaxC3UqY8rD2iOYySrH85syOBv5k96FWjHXqUwSk0dHdN5Z6LHsf42rSmeL0YujhhFHPt2P1T3VJ8/s1600/apple2.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After an hour in the oven, bubbling and brown and SO SO Good!!!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Weekend! Make some apple crisp!!! You'll be VERY happy you did!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As Ina would say... "How easy was that?"....</span></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-1117618539544819042014-01-21T09:08:00.000-08:002014-01-21T09:08:13.010-08:00A Birthday Dinner - Part 2 Carrot Cake w/ Cream Cheese Icing.<div class="separator" style="clear: both; text-align: center;">
The Best Carrot Cake....adapted from Canadian Living</div>
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Bake one today, for someone you love....</div>
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<b>Cream Cheese Icing - Adapted from Canadian Living</b></div>
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8oz cream cheese</div>
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1/4 cup of softened butter</div>
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2 tsp of vanilla</div>
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1- 1/2 cups of icing sugar</div>
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squeeze of lemon juice</div>
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Whip this together in the stand mixer or beat by hand until light and creamy. Frost once cake has cooled and sprinkle with chopped walnuts.</div>
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<span style="font-size: large;">Happiest of Birthdays Mr. McComb!....xo</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-91333122486052762192014-01-17T12:17:00.000-08:002014-01-17T14:33:28.637-08:00A Birthday Dinner - Part 1: Carrot Cake w/ Cream Cheese Icing <span style="font-size: large;">My husband celebrated his 48th Birthday on Thursday.</span><br />
<span style="font-size: large;">We are having some dear old friends over for dinner on Saturday night and I am making an Italian Feast.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I am chilling out this afternoon with the CBC, the dog, a cup of chai tea and the wonderful task of making CARROT CAKE for my sweetie...it's his favourite.</span><br />
<span style="font-size: large;">The recipe for this Carrot Cake is adapted from Canadian Living Magazine. It's an oldie, but a goodie and it's tried and true.</span><br />
<span style="font-size: large;">The Carrot Cake comes out <strong>moist</strong> and not overly spicy. The icing, made with cream cheese and icing sugar is yummy, and not too sweet.</span><br />
<span style="font-size: large;">Two secrets to this cake....1) Finely grate the carrot, and 2) the key ingredient in the cake is...crushed pineapple! Brilliant!</span><br />
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<img alt="Wet" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3oBxUYtHj6w5eGRyxdRkXi0cAa-tDk7_qTnd3nzYOpaBMEL5da4K6S35Fe6TA-hSVEt1R7UwHwE9xFUup2GAz-M045EHU8TeOswMAGx6SrzMUUltTllVKcJyyxUBdXXltI-HO0LV3qY/s1600/carr.jpg" height="640" title="" width="480" /></div>
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<span style="font-size: large;"><strong>CARROT CAKE RECIPE - Adapted from Canadian Living</strong></span></div>
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<span style="font-size: large;">2 cups all purpose flour</span></div>
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<span style="font-size: large;">2 tsp baking powder\</span></div>
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<span style="font-size: large;">1tsp baking soda</span></div>
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<span style="font-size: large;">2 tsp cinnamon</span></div>
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<span style="font-size: large;">3/4 tsp salt</span></div>
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<span style="font-size: large;">1/2 tsp nutmeg</span></div>
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<span style="font-size: large;">3/4 cup of brown sugar</span></div>
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<span style="font-size: large;">3/4 cup granulated sugar</span></div>
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<span style="font-size: large;">3 eggs</span></div>
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<span style="font-size: large;">3/4 cup vegetable oil</span></div>
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<span style="font-size: large;">1 1/2 tsp vanilla</span></div>
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<span style="font-size: large;">2 cups finely grated carrots</span></div>
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<span style="font-size: large;">1 cup drained canned crushed pineapple</span></div>
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<span style="font-size: large;">1/2 cup chopped walnuts</span><br />
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<span style="font-size: large;">Pre-heat oven to 350. Grease and flour two round cake pans; set aside. In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a stand mixer bowl, beat together the eggs, oil, vanilla and sugars until smooth; pour over the dry mixture and mix until just blended. add in carrots, pineapple and walnuts. Divide into prepared pans and bake for 35-40 mins. until done. </span></div>
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<span style="font-size: large;">House smells so good...and Drake is in full relax mode...Time for a walk!</span></div>
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<span style="font-size: large;">Happy Friday!</span></div>
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<span style="font-size: large;">Will ice this cake tomorrow...check back in!</span></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-23001765076792398082014-01-06T15:33:00.002-08:002014-01-06T15:33:18.426-08:00 Happy New Year! Split Pea Soup<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><span style="font-size: x-large;">May 2014 be your best year yet!</span></span></div>
<span style="font-family: Verdana, sans-serif;">I've missed my blog. </span><br />
<span style="font-family: Verdana, sans-serif;">We've been away....3 glorious weeks of holidays and now it's back to business, back to school, back to regular life, eating well and exercise and yoga!!! Hope your holidays were joyful, restful and spent surrounded by friends and family.</span><br />
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<span style="font-family: Georgia; font-size: x-large;">How cold is this winter???</span></div>
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<span style="font-family: Georgia;"><span style="font-size: x-large;">It's so ICY and SUPER COLD OUTSIDE (seems like all the time)!</span> </span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">So Today......</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">A crowd-pleasing, soul-warming <strong><span style="font-size: large;">Split Pea Soup</span>.</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrC03U68lJT1I-9-Rg2GX0Kxb9CkP9DKWVEOsVwTkBgVwrqnRdZ52omoxQb7wWejED1673Bx28FXR4u58roQvJ62Ggtvv1Bf7kWqUzm2kD7quIUgakWCA5x_obMhvThfjygVTGPtyPzc/s1600/soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrC03U68lJT1I-9-Rg2GX0Kxb9CkP9DKWVEOsVwTkBgVwrqnRdZ52omoxQb7wWejED1673Bx28FXR4u58roQvJ62Ggtvv1Bf7kWqUzm2kD7quIUgakWCA5x_obMhvThfjygVTGPtyPzc/s1600/soup1.jpg" height="253" width="320" /></span></a></div>
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<span style="font-family: Georgia;">I started with these ingredients:</span></div>
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<span style="font-family: Georgia;">2 medium onions chopped</span></div>
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<span style="font-family: Georgia;">3 cloves of garlic, minced</span></div>
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<span style="font-family: Georgia;">3 tbl of olive oil</span></div>
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<span style="font-family: Georgia;">3/4 tbl of dried oregano</span></div>
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<span style="font-family: Georgia;">3 carrots, diced</span></div>
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<span style="font-family: Georgia;">1 small potato, diced</span></div>
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<span style="font-family: Georgia;">1 small sweet potato, diced</span></div>
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<span style="font-family: Georgia;">8 cups of chicken stock *</span></div>
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<span style="font-family: Georgia;">750g bag of dried mixed legumes or dried split peas **</span></div>
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<span style="font-family: Georgia;">( OPTIONAL: I also had a ham bone that I had frozen from Christmas Eve dinner which I added to the soup)</span> </div>
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<span style="font-family: Georgia;">* When I need chicken stock in a pinch, and don't have time to make it (yes, homemade chicken stock IS the very best, and truthfully, I don't make it very often!!) I use BETTER THAN BOUILLON....Fabulous!!!</span></div>
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<span style="font-family: Georgia;">** The dried mixed legumes I used was SURAJ brand.</span></div>
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<span style="font-family: Georgia;">Combined mixture of lentils, green split peas and yellow split peas.</span></div>
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<span style="font-size: large;">Method: In a large dutch oven or heavy-bottomed soup pot, sauté the onions and garlic in the olive oil until onions are softened. Add in the diced sweet and white potatoes, and oregano. After several minutes, add the mixed legumes and then pour in your stock. Cover and simmer for 40 minutes making sure to stir often to make sure soup is not sticking on the bottom. Again, if you have a smoked ham hock or ham bone, then add it in for additional smoky flavour.</span></div>
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<span style="font-size: large;">The soup will simmer-up lovely and thick. ENJOY!!! and STAY WARM!</span></div>
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<span style="font-family: Georgia; font-size: large;"></span>Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-84472874262698816582013-12-09T14:31:00.000-08:002013-12-09T15:04:18.453-08:00Restaurant Pick #2: XOLA -222A Queen St E. / McComb Mexican Salad BowlsOh Xola...you had me at 'ola'!!!<br />
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This sweet 17-seat authentic Mexican restaurant has been open in the Beach since the summer and I for one couldn't be happier. The place is really small (getting a table can be challenging during the dinner hour) but vibrant, cozy and colourful.<br />
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I absolutely love the ambience of the space. Whenever I am there I feel like I am a guest of the chef and I am waiting in her apartment while she cooks me something yummy and authentic. The wall does say 110% Mexican!!!.The owners and chefs are passionate about what they do...and to their credit, they do it SO well.<br />
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What I also really like is that they buy their meat from <a href="http://www.royalbeef.ca/">Royal Beef</a> up on the Danforth. Royal Beef is one of my ' go-tos' ...artisanal butchers, who have been serving Toronto for 25 years selling naturally-raised meats sourced from local traditional farms.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8Y7Htopsu0gibMqR202_1oMlYsfD5C2OiOuvj9XiffhJVizlaDsG39TxuBxdJrssvK8XBS5GmxtWeQeZKSoxJd_0MIx8_afCewATcl_YUBuzMW2Bz6x0O-1TjWlWYeWn4TYMTIl5tE0/s1600/xola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8Y7Htopsu0gibMqR202_1oMlYsfD5C2OiOuvj9XiffhJVizlaDsG39TxuBxdJrssvK8XBS5GmxtWeQeZKSoxJd_0MIx8_afCewATcl_YUBuzMW2Bz6x0O-1TjWlWYeWn4TYMTIl5tE0/s1600/xola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8Y7Htopsu0gibMqR202_1oMlYsfD5C2OiOuvj9XiffhJVizlaDsG39TxuBxdJrssvK8XBS5GmxtWeQeZKSoxJd_0MIx8_afCewATcl_YUBuzMW2Bz6x0O-1TjWlWYeWn4TYMTIl5tE0/s1600/xola.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8Y7Htopsu0gibMqR202_1oMlYsfD5C2OiOuvj9XiffhJVizlaDsG39TxuBxdJrssvK8XBS5GmxtWeQeZKSoxJd_0MIx8_afCewATcl_YUBuzMW2Bz6x0O-1TjWlWYeWn4TYMTIl5tE0/s1600/xola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"></span> </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibTNJSclVOsFhkkqZrbFLJQ1m5wsm4uUpxQPIMfLb24JlnVOeGHdaOlAZ4KbmH7ycG5OJgovBdhhPEYE3w65OLhSFBIN0xT28Ngbe0tMHou6uxwo87FYvcOPl8UWb77dH2oDb83czXDQ/s1600/xola1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibTNJSclVOsFhkkqZrbFLJQ1m5wsm4uUpxQPIMfLb24JlnVOeGHdaOlAZ4KbmH7ycG5OJgovBdhhPEYE3w65OLhSFBIN0xT28Ngbe0tMHou6uxwo87FYvcOPl8UWb77dH2oDb83czXDQ/s1600/xola1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87Orfho3bPA99snFrEuy2HVt5-JGS3t5Q6HvAdDuvsSayHmVZmCGM-pz4aIEf-4STwdnONHfWMrZcETZscIVlVV6JgBrCpxaKt0_stSScLn5tQU4h6jDdm29-tfdaEhEw2eDxMONIf0g/s1600/food.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87Orfho3bPA99snFrEuy2HVt5-JGS3t5Q6HvAdDuvsSayHmVZmCGM-pz4aIEf-4STwdnONHfWMrZcETZscIVlVV6JgBrCpxaKt0_stSScLn5tQU4h6jDdm29-tfdaEhEw2eDxMONIf0g/s1600/food.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a> Check out the amazing graffiti art wall - love it!</div>
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Ok, now for the food! It is so great!!! The chef/owner, Mali Fernandez (formerly of Embrujo Flamenco), originally hails from the Xalapa region of Veracruz on the gulf coast. She opened this restaurant to showcase the flavours of the 'Mexican motherland'.<br />
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Taquitos estilo Baja - Fish Tacos are a personal favourite!!! Three tacos are served with lightly battered pieces of fried fish. They're topped with a crunchy coleslaw, avocado, jalapeño salsa and a lovely habanero mayo is drizzled over for an amazing taste sensation. <br />
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<img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC4pngmq59qWp_bDI1JdFc92LTBD9nIqNloqtFfvDJ3AyOnErhLGhTpOsXKTfb6JChe4UPhLZBzi37cqBTxHSW9wfjLxpjcNl3Oe5DDFsXC-mH0OtQ9D3nq2kuFX3kFteiFtXOmN6K_o/s320/fish.jpg" width="320" /></div>
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Chorizo and Scrambled Eggs served with a side of black beans and queso fresco (a light Mexican cheese similar to feta). Lightly scrambled eggs over a spiced diced chorizo.....delish.</div>
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The Xola Beef Burrito is a very popular item (at least one person per table had ordered it on the day I was there for lunch!), it is served with guacamole and is one of the best burritos in town. It is authentic through and through and tastes so delicious. Make sure you are hungry when you order it...it's huge!</div>
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In honour of my new favourite Mexican restaurant, I made my own McComb Mexican Salad Bowls for the family. </div>
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<span style="font-size: x-large;">McComb Mexican Salad Bowls (serves 6)</span></div>
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This is a delicious full meal deal in a bowl. It has lettuce, spiced grilled chicken, black bean paste, salsa (home-made or bottled), diced avocado, diced tomatoes, grated cheese and a dollop of sour cream. Super yummy!</div>
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For the Chicken:</div>
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6 Boneless skinless chicken breasts</div>
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1 tbl cumin</div>
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1tbl chilli powder</div>
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cilantro chopped</div>
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2 garlic cloves chopped</div>
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lime juice and zest</div>
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1 tbl of chipotle peppers in adobo sauce (check out the Mexican section of your grocery store...you'll find it!)</div>
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salt and pepper</div>
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Marinate the chicken in the ingredients listed above, overnight or for a few hours in the fridge. On a grill or in a grill pan, sauté the chicken until cooked through. Set aside to rest for 10 minutes, then slice into strips.</div>
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Black Bean Paste</div>
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1 can of drained black beans</div>
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3 green onions diced </div>
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2 garlic cloves chopped</div>
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1 small onion diced</div>
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1 tomato diced</div>
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1 tsp cumin</div>
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s and p</div>
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dash of hot sauce</div>
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(Saute onions, garlic and tomatoes until onions are soft, add in the can of drained black beans, cumin, green onion, s and p and a splash of hot sauce....simmer for 15mins and use a potato masher to turn it into a lovely paste. )</div>
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Remaining ingredients:</div>
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2 small heads of lettuce</div>
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2-3 tomatoes diced</div>
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2 avocadoes diced</div>
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chopped cilantro</div>
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2 limes</div>
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grated cheddar cheese</div>
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sour cream</div>
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salsa - your favourite bottled brand</div>
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a splash of balsamic vinegar</div>
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Fill 6 larger sized bowls with fresh green boston or romaine lettuce. Top with the sliced chicken. Add a spoonful of black bean paste, a large spoonful of salsa, and sprinkle diced tomatoes and avocadoes over the top. Finally add a dollop of sour cream, grate some cheddar cheese over the salad and top with some chopped cilantro and a squeeze of lime juice...I also like mine with a little balsamic vinegar.</div>
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Super healthy and super good. Try it!</div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-50462783031991782792013-12-03T18:19:00.003-08:002013-12-03T18:19:56.185-08:00Chocolate Chip Banana Muffins<div class="separator" style="clear: both; text-align: center;">
My mom is a great mom for many reasons. She has many talents, but one thing my kids love is that she`s fabulous at baking desserts and has always been the Queen when it comes to her homemade Banana Bread. I never thought that I`d stray from her tried and true recipe, but I believe that I have found a recipe that could definitely be considered stiff competition for my mom`s fabulous loaves and muffins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpZ7w-2WYttld8JrURHrHzrX3ddUG9FcNFTnWKDos2SfYB4eq0dIFw6RPuejW3HIoCxmhw4ycNSlqMlt9aMwJ5J2eEGY-FLQG5ByAo3W6YVV2Bw85Z1jq8_fyTH-vwO888nAsuT5U0A8/s1600/muff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpZ7w-2WYttld8JrURHrHzrX3ddUG9FcNFTnWKDos2SfYB4eq0dIFw6RPuejW3HIoCxmhw4ycNSlqMlt9aMwJ5J2eEGY-FLQG5ByAo3W6YVV2Bw85Z1jq8_fyTH-vwO888nAsuT5U0A8/s640/muff.jpg" width="480" /></a></div>
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These muffins have a lovely consistency...not too dry, and not overly moist. The extra 1/2 cup of chocolate chips helps to make them absolutely decadent and the only other thing you will be in need of, is an ice cold glass of milk or a steaming hot cup of coffee ( with cream and a tiny bit of honey....just the way I like it!).</div>
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<strong><span style="font-size: large;">Recipe:</span></strong></div>
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2 cups cake and pastry flour (salt and baking powder pre-mixed)</div>
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1/4 cup brown sugar</div>
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1 tsp baking soda</div>
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1 and 1/2 cups chocolate chips</div>
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2 large very ripe bananas , mashed</div>
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1/2 cup melted butter, cooled</div>
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1/4 cup milk</div>
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2 eggs </div>
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Preheat oven to 350 degrees.</div>
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In a large bowl, whisk flour, baking soda and chocolate chips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq660AX4OLKIj-SEHecaAEwmt-51eT1f-wZBcnnhH5tUTAj36LtZu2sRf1UTy-sU9JmkIY6R0r8TdVkBqjQ63K8BWLArigUr67kM0GZo2_vPzvsC_3qIGpeb6XFIWx9z9YgbsldatmOZA/s1600/chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq660AX4OLKIj-SEHecaAEwmt-51eT1f-wZBcnnhH5tUTAj36LtZu2sRf1UTy-sU9JmkIY6R0r8TdVkBqjQ63K8BWLArigUr67kM0GZo2_vPzvsC_3qIGpeb6XFIWx9z9YgbsldatmOZA/s320/chips.jpg" width="240" /></a></div>
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In a separate bowl, whisk together the bananas, butter, milk and eggs until well blended and no big banana chunks remain (I used my new, vintage egg beater to make the wet batter nice and creamy - worked like a dream - Thanks D and T!!) </div>
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Pour the wet batter into the dry batter and mix until just blended. Do not over mix your dough. Grease muffin tins or 9x5 inch loaf pan. </div>
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Bake in the center of the oven for approx. 25 mins for the muffins and approx. 55 mins for the loaf. Loaves and muffins should be a nice golden brown in colour when ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHUvXsq331axuobDkBqbZ7XKOJft6mZZlXapzqWTFCeJFg5FOG5ibtfN9kYXidq_zizKVaYs9iOQ_UQt9T0YCuGzLdPagx1Kp7Nh1EikIQa5KjxGp0Tn8LfdlCj2amARH8szZiRnqt-s/s1600/loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHUvXsq331axuobDkBqbZ7XKOJft6mZZlXapzqWTFCeJFg5FOG5ibtfN9kYXidq_zizKVaYs9iOQ_UQt9T0YCuGzLdPagx1Kp7Nh1EikIQa5KjxGp0Tn8LfdlCj2amARH8szZiRnqt-s/s320/loaf.jpg" width="240" /></a></div>
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Let muffins cool for 15 mins. and then remove from the tins.</div>
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Home-made Goodness! </div>
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Have one, and then go to YOGA! Namaste!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_9fepnwH8d1E4MXAvtc91ahj3IulUgZKkVPOwWpbbaRvaBC95tOmhYP38zCHQjg4G0WsvWGMFBNgjj1vMFSp-1-BtGBk_q1ofgv26DIspYTPINATqJoCFx7m_lejqVWCPWI4nKeE9w0/s1600/choc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_9fepnwH8d1E4MXAvtc91ahj3IulUgZKkVPOwWpbbaRvaBC95tOmhYP38zCHQjg4G0WsvWGMFBNgjj1vMFSp-1-BtGBk_q1ofgv26DIspYTPINATqJoCFx7m_lejqVWCPWI4nKeE9w0/s320/choc.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-32899565371426378592013-11-29T04:24:00.000-08:002013-11-29T06:18:27.400-08:00A Night @ PC Cooking School / Chipotle Chicken & Pecan SquaresThis past Tuesday evening, I had the pleasure of attending a cooking class with a few friends at the @<a href="http://www.pccookingschool.ca/LCLOnline/cookingSchool_home.jsp?province=ON&city=Toronto">Loblaws PC Cooking School</a>. The class, led by Executive chef Jeffrey Marshall was very entertaining and informative. It was a <a href="http://www.pccookingschool.ca/LCLOnline/cookingSchool.jsp?province=ON&city=Toronto&type=details&sortOrder=byDate&numPerPage=24&tags=100030&catId=cat180013&productId=csaprod13510277&">Southern Spices</a> themed class, and during the 2 hour class, we watched him make 6 courses!!! The lovely thing is, you get to eat everything he makes...the food was so good, we were absolutely stuffed by the time we hit the pecan squares with vanilla ice cream!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlH4TC-4GQTuS7CQixOafv4ga4fy4KbZSDm6FgxV1TpkDdW9AnxrT_EB6zOwiPjClROqSKM8uLhH_egX1Z6NtSkI8VolpkD9Jvws0TgYzhbeqlcPstDsPfpBIiIe8M9PjoeGcgfiduwA/s1600/school.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlH4TC-4GQTuS7CQixOafv4ga4fy4KbZSDm6FgxV1TpkDdW9AnxrT_EB6zOwiPjClROqSKM8uLhH_egX1Z6NtSkI8VolpkD9Jvws0TgYzhbeqlcPstDsPfpBIiIe8M9PjoeGcgfiduwA/s320/school.jpg" width="240" /></a><strong>PC Cooking Class MENU</strong></div>
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Chili Garlic Peanuts</div>
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Shrimp Jambalaya Soup</div>
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Spoonbread</div>
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Tomato and Black Bean Salad</div>
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Chipotle Chicken</div>
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Pecan Squares</div>
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</strong>Last night I made a Mexican themed dinner for my family using a few of Chef Jeffrey's recipes and a few of my own!</div>
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<strong>Chipotle Chicken ( serves 8 )</strong></div>
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<strong>3 tbl of olive oil</strong></div>
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<strong>6 cloves garlic, chopped</strong></div>
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<strong>2 med onions, peeled and sliced</strong></div>
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<strong>1 can of diced tomatoes (28oz)</strong></div>
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<strong>1/4 cup ketchup</strong></div>
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<strong>2 tbl of Dijon</strong></div>
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<strong>3 tbl of brown sugar</strong></div>
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<strong>2 tbl of chipotles in adobo</strong></div>
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<strong>3 tbl of cider vinegar</strong></div>
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<strong>3/4 tsp of cinnamon</strong></div>
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<strong>s and p</strong></div>
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<strong>16 boneless, skinless chicken thighs</strong></div>
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<strong>1 tbl of honey</strong></div>
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<strong>squeeze of lime juice</strong></div>
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<strong>chopped fresh cilantro</strong></div>
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Use a small can of chipotles in adobo sauce, reserve 2 tbl and freeze the remaining for another use. In a large dutch oven, heat the oil and sauté the garlic and onions for 3-4 mins. Add in tomatoes, ketchup, Dijon, sugar, chipotles, vinegar, cinnamon and s & p. Bring to a boil. Brown the chicken thighs in another pan and then add to the sauce. Reduce the heat to medium and simmer for 30 mins. Squeeze in the honey, lime juice and sprinkle with freshly chopped cilantro.</div>
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Served this over brown rice with Smashed Black Beans and Guacamole. </div>
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Made the<strong> Pecan Squares</strong> too...<br />
350 degree oven temp.<br />
2/3 cup icing sugar<br />
2 cups flour<br />
1 cup butter unsalted<br />
2/3 cup melted butter unsalted<br />
1/2 cup honey<br />
1/4 cup cream<br />
1 tsp vanilla<br />
1/2 cup brown sugar<br />
4 cups chopped pecans<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZBxBfKi0Y77qOEVdsfnRyo13v5tgB_gOoVhXQO9reFYh2Fov-dgWQiCLtYnYZEOGTbVwigt317YtsDV8_YaXK9Ux3-Mo9CKJRpYrVq4fzgy-0183QNHTUuUTPt-AV204ye5V08ZLp48/s1600/pecan2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZBxBfKi0Y77qOEVdsfnRyo13v5tgB_gOoVhXQO9reFYh2Fov-dgWQiCLtYnYZEOGTbVwigt317YtsDV8_YaXK9Ux3-Mo9CKJRpYrVq4fzgy-0183QNHTUuUTPt-AV204ye5V08ZLp48/s1600/pecan2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu6yEeuqU3b_-5IpGwWHjHc96TK2DEPm1VcXOqFJyQbLeHgNCYIVAHzkYmIor8ydmI8_ju6t57aLJvY-JgiUF27FV1hbcolu-WZyPnIzloPt_xLtDD28lrD_2KcuRcWaERVSZER3YzAI/s1600/pecan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu6yEeuqU3b_-5IpGwWHjHc96TK2DEPm1VcXOqFJyQbLeHgNCYIVAHzkYmIor8ydmI8_ju6t57aLJvY-JgiUF27FV1hbcolu-WZyPnIzloPt_xLtDD28lrD_2KcuRcWaERVSZER3YzAI/s1600/pecan1.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr9m58tiiB3l29sGVUtLr5Xh8MPXIxfLMfWAWgnyfbL88JPh0wpDNPLrafSA0U8qBHsg25tJyV33OPnyewQJvUAKm8c-esJpmVuwk0mwim1ch2IuAq8xTyNmUip81vLdyTOd8eQ3GNdE/s1600/pecan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr9m58tiiB3l29sGVUtLr5Xh8MPXIxfLMfWAWgnyfbL88JPh0wpDNPLrafSA0U8qBHsg25tJyV33OPnyewQJvUAKm8c-esJpmVuwk0mwim1ch2IuAq8xTyNmUip81vLdyTOd8eQ3GNdE/s1600/pecan.jpg" /></a></div>
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Line a 9x13 inch cake pan with parchment. In the bowl of a food processor, pulse together the icing sugar, flour and 1 cup of butter and pulse until crumbly. Press gently into the prepared baking dish and bake in the oven for 20-25 mins. While the crust is baking: In a large bowl, mix the melted butter, honey, cream, vanilla and brown sugar. Stir in the pecans. Spread this mixture over the baked crust, then return to the oven for 20-25 more mins. Cool completely and cut into squares. <br />
SO SO GOOD!!!!!! (Especially with a cup of tea....or vanilla ice cream.....or both!!)</div>
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Happy Friday!</div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-20284990494460928512013-11-25T10:43:00.000-08:002013-11-25T10:43:41.249-08:00'Sunday Grey Cup' Fried Chicken / Apple Raspberry CakeSnowy and cold late November day.<br />
Grey Cup weekend here in Canada (exciting?.....not really, but everyone loves Sunday Football Food from time to time).<br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Decided to make some FRIED CHICKEN.....</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">M</span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">y kids have been requesting it for quite awhile.</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Making Fried Chicken is really not hard.. it just takes a bit of extra effort and so worth it if you are ready to go the extra mile!</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">I put a log on the fire and turned the oven on to start my Sunday by making a cake for dessert.....Apple Cranberry Cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPPaVksIWdAts3sVuRgexToPhB5eWjwy383ZPKXgCC-kPfB2DR7rEAEYQJKZ45kpsB65Ngej1Jn25Pu73nbzE_ojsQ3fyOIVMModZPLUsHEISzxJFWw33Y-XVTBM8cMPuYvgk8-GUFpU/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPPaVksIWdAts3sVuRgexToPhB5eWjwy383ZPKXgCC-kPfB2DR7rEAEYQJKZ45kpsB65Ngej1Jn25Pu73nbzE_ojsQ3fyOIVMModZPLUsHEISzxJFWw33Y-XVTBM8cMPuYvgk8-GUFpU/s320/pie.jpg" width="320" /></a></div>
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Super Easy. </div>
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Recipe adapted from Ina Gartner's Barefoot Contessa<em> how easy is that?</em></div>
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EASY CRANBERRY(RASPBERRY) & APPLE CAKE</div>
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Could not find fresh cranberries so I improvised with raspberries....</div>
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12 ounces of raspberries, 1 Granny Smith apple, peeled and diced, 1/2 cup of brown sugar, grated orange zest from 2 oranges, 1/4 cup of freshly squeezed orange juice.</div>
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Combine the above ingredients in a bowl - set aside.</div>
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In a stand mixer w/ paddle attachment beat 2 eggs for 2 mins. Add 1 cup of granulated sugar, 1/2 cup of unsalted butter (melted and cooled), 1 tsp of vanilla, and 1/4 cup of greek yogurt. Then on low speed, add 1 cup of all-purpose flour and 1/4 tsp of salt.</div>
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Pour the fruit mixture into a 10" fluted tart pan, or use a glass pie dish> pour the batter over the fruit and bake in a 325 degree oven for 55-60 mins.</div>
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Delish!</div>
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OK, next, the Fried Chicken...</div>
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The recipe for this chicken results in a super crunchy and delicious coating . I used lovely boneless, skinless breasts, and sliced them into thick strips, then seasoned with some salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhAGsnxC9xjFBs8qj-27Qq6RiNdUrjMHizbLbtt9axhG_khDEwGFC590SxW_oljYEEsKNK9uMql8U2PJ3WwyPdyIrj4IpZjfV6HPF2NCY59FvEt1lFdS5RdxypBlj-bM7W1BsRe8BvUg/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhAGsnxC9xjFBs8qj-27Qq6RiNdUrjMHizbLbtt9axhG_khDEwGFC590SxW_oljYEEsKNK9uMql8U2PJ3WwyPdyIrj4IpZjfV6HPF2NCY59FvEt1lFdS5RdxypBlj-bM7W1BsRe8BvUg/s1600/chicken.jpg" /></a></div>
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The strips are then dipped in both a dry and a wet batter. </div>
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The batter is made up of the following: 2 cups of all-purpose flour, 1 cup of panko bread crumbs, and then the seasonings can be completely up to you....If you are feeling Cajun, use some Cajun spices, or perhaps Italian with Italian seasonings such as garlic powder, oregano, basil etc. For mine, I used some garlic powder, paprika, roasted red pepper seasoning, and salt and pepper . OLD BAY seasoning salt would be great to use as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7gac_yl1fBM1u3-bbhM_W97dtkSE_lI_mvGQihf80vPHBONScOvvwBC43EsbRcJUajETNATZAEuDUJu86uUMh9vT3pJPefYhDw8KqQYOIx3ARx-cp-xs2uBhaPdpJVOzMgIMSezZqRw/s1600/chicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7gac_yl1fBM1u3-bbhM_W97dtkSE_lI_mvGQihf80vPHBONScOvvwBC43EsbRcJUajETNATZAEuDUJu86uUMh9vT3pJPefYhDw8KqQYOIx3ARx-cp-xs2uBhaPdpJVOzMgIMSezZqRw/s1600/chicken1.jpg" /></a></div>
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Toss the chicken in the dry batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8TshBcBRx_V4QaZBk1zzi3SK_ohMslWVo_ze883jZqZH02q6cp59RoawfJxZ9qIlmRCJJjX7NRZHDkAk6NWPN_CwSjb5H0PM9b6VoPuvchDPg1t0M0Nh36i2FrxxpsQoEwDT9wHSHqg/s1600/chicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8TshBcBRx_V4QaZBk1zzi3SK_ohMslWVo_ze883jZqZH02q6cp59RoawfJxZ9qIlmRCJJjX7NRZHDkAk6NWPN_CwSjb5H0PM9b6VoPuvchDPg1t0M0Nh36i2FrxxpsQoEwDT9wHSHqg/s1600/chicken2.jpg" /></a></div>
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The wet batter is exactly the same as the dry, but you just need to add water (or milk, or flat beer - I used buttermilk because I had some to use up in the fridge). The consistency will look like a thick oatmeal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtewEM_PsWVmFJ92unTmkNbVkf8GjV3JH1UEAgaGqxXUqiX7weiAVbAluasP3BRXA4aZoBHtIS3IdPxrfe6hsOjUZvrDZn_SegIDt9OtiJpgtgwNZ4JMSyWdSamEZF0nBZhLOgdP97eY/s1600/chicken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtewEM_PsWVmFJ92unTmkNbVkf8GjV3JH1UEAgaGqxXUqiX7weiAVbAluasP3BRXA4aZoBHtIS3IdPxrfe6hsOjUZvrDZn_SegIDt9OtiJpgtgwNZ4JMSyWdSamEZF0nBZhLOgdP97eY/s1600/chicken4.jpg" /></a></div>
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Coat the chicken pieces well, and gently place them into the hot oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y2hjzbBTfR9AAro1tu7bJ10v1BGwZw_h5UvG2nUlJiyo6Wy3jVuaEBFPZJv_xImg3S7BnbqFAbX21Imh4mtjEZdn9aJuvwauYRaJ5zNz_r_iu0moSItb12J4xTnfEu3LJC3Jpqds_kc/s1600/chicken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y2hjzbBTfR9AAro1tu7bJ10v1BGwZw_h5UvG2nUlJiyo6Wy3jVuaEBFPZJv_xImg3S7BnbqFAbX21Imh4mtjEZdn9aJuvwauYRaJ5zNz_r_iu0moSItb12J4xTnfEu3LJC3Jpqds_kc/s1600/chicken3.jpg" /></a></div>
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Be very careful with the oil. I used a large stock pot and filled it so that when the chicken was placed in, it was almost completely immersed. Peanut oil is one of the best frying oils, but I used Vegetable oil and it turned out great!. </div>
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Flip the chicken after 2 minutes and continue to cook until it is crispy and golden brown (about 5-6 min. in total, depending on the thickness of your chicken). After cooking your first batch, check to make sure chicken is cooked through and no longer pink inside, then you'll know for sure how long to cook the remaining strips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5XHIJ9eVnp7DJOm6W9dzsLyly-S5idfEmechKpYqstTFxP6tNO1cOzAI47HZzQf2t87WZgIUcoELI0CcPnrVlPbgohOtEW5sTXVkgkh5yhBMehoEzBFiM7e6jyykIYYkWFKWL_zqFo8/s1600/chick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5XHIJ9eVnp7DJOm6W9dzsLyly-S5idfEmechKpYqstTFxP6tNO1cOzAI47HZzQf2t87WZgIUcoELI0CcPnrVlPbgohOtEW5sTXVkgkh5yhBMehoEzBFiM7e6jyykIYYkWFKWL_zqFo8/s1600/chick.jpg" /></a></div>
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Keep the strips warm in a 200 degree oven while you finish frying.</div>
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Hurry up....set the table!!!!! :)</div>
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To serve with the chicken I whipped up a BUTTERMILK RANCH DRESSING. Again, super easy...</div>
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In a blender (or with your trusty hand blender), blend 1 cup of buttermilk and 1/2 cup of mayonnaise, with the following... 1 tsp of lemon juice, and 1/4 tsp of paprika, mustard powder, salt, pepper, and some dill. Also threw in some roughly chopped green onions. Give it a whiz and serve with the strips. So GOOD!!!!!!!</div>
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This is a great recipe! Major success with the family....Give it a go!!!!</div>
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And now for dessert....</div>
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Have a great week!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJ16dbqzqlD1Mub7EAvsboBYcFptT6jtrC0JqMgJ-yeUbWnaVjmKCCG1xKLoY3ntaxeaFBdaCSkZSnklKkVxpQ2skb6tNZEOXczGTjFn_5IBWnCQ6Jo9zP4md7zubApKZZpR6suWvuc0/s1600/chick1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJ16dbqzqlD1Mub7EAvsboBYcFptT6jtrC0JqMgJ-yeUbWnaVjmKCCG1xKLoY3ntaxeaFBdaCSkZSnklKkVxpQ2skb6tNZEOXczGTjFn_5IBWnCQ6Jo9zP4md7zubApKZZpR6suWvuc0/s1600/chick1.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6577bCCwcu4hsZzAFCN_LJpJk8OjNMJN9ktz78X70uFKauAAFI4LEGbs11AHrwLj9Ve0rk3E21Jm-qgKk4LHNaoX9kN6T5cSmpMucLLFU6r776wUNJ3vgNrLZJ2ZJK8SRjBzoJ6ANzKg/s1600/chick2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6577bCCwcu4hsZzAFCN_LJpJk8OjNMJN9ktz78X70uFKauAAFI4LEGbs11AHrwLj9Ve0rk3E21Jm-qgKk4LHNaoX9kN6T5cSmpMucLLFU6r776wUNJ3vgNrLZJ2ZJK8SRjBzoJ6ANzKg/s1600/chick2.jpg" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-26264861793471855982013-11-21T12:57:00.001-08:002013-11-21T17:23:09.051-08:00Grocery Store Love-In #1 MASELLIS Supermarket- 906 Danforth Ave. Toronto / Home-Made PizzasWhen you have a bunch of kids, it is absolutely necessary for you to be a regular visitor to big-box grocery stores like Loblaws, Fresh-Co, Metro or Sobeys. I go reluctantly to these places, because it is always a huge heavy grocery shop and carrying out and putting groceries away ranks super low on the 'things I like to do ' list..<br />
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What I do love, is going to smaller family owned specialty grocery stores. I love perusing the aisles for things that you often don't see in the big box stores. One of my favourites at the moment, especially when I am 'feeling Italian' is <a href="https://plus.google.com/101692542453968275142/about?gl=ca&hl=en">Masellis Supermarket.</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qo86uBDCahuyaWSJOUxTgklH7HCEL0e6aU_ExEjQz_5stRPxrs5yynwOd6LeafzIMt8FnbVuiHUE63xgGv7Cyi_z8L23MLmePrjFyv2nc0ONrAm-7zNNtaB-zvBpmiO0KQNv_9gAQ_Y/s1600/store5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qo86uBDCahuyaWSJOUxTgklH7HCEL0e6aU_ExEjQz_5stRPxrs5yynwOd6LeafzIMt8FnbVuiHUE63xgGv7Cyi_z8L23MLmePrjFyv2nc0ONrAm-7zNNtaB-zvBpmiO0KQNv_9gAQ_Y/s1600/store5.jpg" /></a></div>
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Fresh breads, fantastic fresh meat and deli and cheese counter, many imported goods from Italy and friendly customer service. Family owned since 1959.<br />
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3 of my Favourite items in the store....Home-made-in-Store, Italian Sausage and Prosciutto AND <a href="http://www.sicilianicecream.com/">Sicilian Ice Cream</a> in yummy Italian flavours like Pistachio Nut, Hazelnut Coffee, and Torrone Nougat. </div>
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<span style="color: black;"> </span><span style="color: white;">I was in the mood for PIZZA.....</span></div>
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<span style="color: white;">I never used to make my own pizza dough...would always buy those bags of dough from the deli and then top them with my own toppings. But that was then....making your own dough is SO EASY and tastes INFINITELY better than store-bought!!! I'll show you how....</span></div>
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<span style="color: white;">Number one thing you need when making amazing pizza dough is a lovely soft flour. All-purpose bread flour works...BUT, if you use this....Farina Tipo 00</span></div>
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<span style="color: white;">Your pizza crust will be OUTTA-THIS-WORLD and your family will adore you for-eva!!! You can find this at specialty shops (like Masellis) and sometimes at big box grocers.</span></div>
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<span style="color: white;">PIZZA DOUGH RECIPE: In your stand mixer (or bowl) Add 1 and a half cups of warm water, 2 tbl of olive oil, 1 tsp of salt and 1 tbl. of honey. Add 1 and a half packets of instant yeast. Let sit for a few minutes till the action starts happening (ie: the yeast begins to bloom)`.</span></div>
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<span style="color: white;">After a few minutes add approx. 4 and a half cups of flour to the yeast mixture, and with the hook attachment (or big wooden spoon) mix until just combined.</span></div>
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<span style="color: black;"></span><strong> If the dough is too sticky, add more flour, if it is too dry, add more water.</strong></div>
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Knead the dough for about 30 seconds (don't be afraid of it...again, if it's sticky, add more flour, if it's dry and crumbly add a little water!) and form it into a round ball. Then take a large bowl and grease the inside with olive oil. Place the dough ball in the bowl, cover with a damp towel and keep it in a warm place for an hour so that the dough can rise. </div>
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After it has risen, cut off small pieces which will become the individual pizzas and flatten with your hands or a rolling pin...thinness depends on preference. </div>
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<span style="color: black;"><span style="color: white;">Now, the fun part...the toppings!!!! Our selection included: Italian sausage, prosciutto, caramalized onions (sauted onions in a bit of olive oil, a pinch of salt and a tsp of brown sugar), spinach, goat cheese, hot pepper flakes, mushrooms, zucchini, baby grape tomatoes and mozzarella,</span></span></div>
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<span style="color: black;"><span style="color: white;">Bake in a super hot oven -450 degrees for about 10 mins!!!</span></span></div>
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<span style="color: black;"><span style="color: white;"> You will LOVE LOVE LOVE this!!</span></span></div>
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<span style="color: white;">Try It!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com0tag:blogger.com,1999:blog-4272938905699784925.post-32078301861605554242013-11-17T16:53:00.000-08:002013-11-17T17:04:27.228-08:00A Sunday Family Birthday Celebration / The Very Very Best Chocolate Cake Ever!My 44th birthday was 2 days ago. Celebrated with some buddies on Friday night and now on this rainy Santa Clause Parade Sunday, my parents are coming over later for a family dinner celebration. <br />
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I decided that for a change, I was not going to cook up a storm for Sunday dinner. I decided to make it EASY and order in one of my favourite foods from one of my favourite places....Roti from the <a href="https://plus.google.com/110870575905151125357/about?gl=ca&hl=en">Danforth Roti Shop.</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1OsG68EQFtFIh50UzBwdsNh1zPZC483wZKTO9zQeqlpWCJWP8xo4-WCM4JgUuHiNgpdBSo7fjma7orCW10xUCBYl4HX952qT06dAjMFYRfN097Qzdg9xIQwwuBv7h1jBSBInKHT7Eq0/s1600/roti.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1OsG68EQFtFIh50UzBwdsNh1zPZC483wZKTO9zQeqlpWCJWP8xo4-WCM4JgUuHiNgpdBSo7fjma7orCW10xUCBYl4HX952qT06dAjMFYRfN097Qzdg9xIQwwuBv7h1jBSBInKHT7Eq0/s1600/roti.png" /></a></div>
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Roti is an Indo-Caribbean dish, wonderfully spiced chicken curry (or beef, lamb etc) lovingly enveloped in a soft tortilla-like wrap. It is so delicious and will be the topic of a future blog post!!!</div>
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I still wanted to make something, so I decided to make a Chocolate Cake for dessert. I have an incredible recipe and I have made this cake a few times for friend's birthdays... it always gets rave reviews!! This cake really is The Very Very Best Chocolate Cake and here is the recipe:<br />
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2 cups of self rising flour, 2cups of sugar, 1 cup cocoa, 1 and 1/2 tsp baking soda, 1 tsp salt, 1 tsp of instant coffee powder, 1 cup of milk, 1/2 cup vegetable oil, 2tsp of vanilla, 1 cup of boiling water.<br />
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This is so easy! Add your flour, sugar, cocoa, baking soda, salt and coffee to your stand mixer or into a big bowl. Blend well with a whisk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7F-tVMNYAuixYpJyhprLNn9G7NJmHekNNQxVTChyphenhyphenCVynff-KwKUlgUMniui31svjve6xlZEGm2J8h3dKRWpFfg8GVsU-TXCGN7rmgLxkPOrJLbg5sjCkj2CaGR-krqjeGQeEHuojnFk/s1600/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7F-tVMNYAuixYpJyhprLNn9G7NJmHekNNQxVTChyphenhyphenCVynff-KwKUlgUMniui31svjve6xlZEGm2J8h3dKRWpFfg8GVsU-TXCGN7rmgLxkPOrJLbg5sjCkj2CaGR-krqjeGQeEHuojnFk/s1600/cake2.jpg" /></a></div>
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Add the milk, vegetable oil, vanilla and blend until fully incorporated. See?? So Simple!!</div>
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|Then, carefully pour in 1 cup of boiling water and mix on high for 1 minute to add air bubbles to the batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO12anKXT94ZtnN95-nHzQb5cT93-s_X5qcqROcdAtISWpcdX3CG4hP_LVi3lr1mR2zGC4-oZrQd6BE4QNcn5miL1M8RDV5HV66BLXR5roDGpFPkN1kHXOSZZ8gPFdJIKEHsFqlu67wzw/s1600/cakea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO12anKXT94ZtnN95-nHzQb5cT93-s_X5qcqROcdAtISWpcdX3CG4hP_LVi3lr1mR2zGC4-oZrQd6BE4QNcn5miL1M8RDV5HV66BLXR5roDGpFPkN1kHXOSZZ8gPFdJIKEHsFqlu67wzw/s1600/cakea.jpg" /></a></div>
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Pour batter into 2 greased and floured 9" round cake pans and bake in the oven for 30-35 mins. @ 350 degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZP24dV2sIc5OP5FIVc5u1sqtkx84v_DUMCVRMKvJwo8euTMyV4NFMKb5afSf0Rnduc_NunU6d6VszEifo8jCB6FRrcxW_ZfRKoaE_33blX53djOlwkbAhV4pDslAewLn0mdtUquUk0s/s1600/cakeb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZP24dV2sIc5OP5FIVc5u1sqtkx84v_DUMCVRMKvJwo8euTMyV4NFMKb5afSf0Rnduc_NunU6d6VszEifo8jCB6FRrcxW_ZfRKoaE_33blX53djOlwkbAhV4pDslAewLn0mdtUquUk0s/s1600/cakeb.jpg" /></a></div>
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Allow to cool and remove from pans.</div>
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When the cakes are completely cooled, frost them. </div>
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The frosting: 1 cup of softened butter, 4 cups of icing sugar, 1/3 cup of milk, 1 tsp of vanilla, and 1/2 tsp of instant coffee. Blend well by hand or with a stand mixer.</div>
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Moist, Rich and So So Good! </div>
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Happy Sunday.</div>
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Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com2tag:blogger.com,1999:blog-4272938905699784925.post-40063174406498731972013-11-12T17:13:00.001-08:002013-11-12T18:58:45.237-08:00Chef Love-in #1 - Jamie Oliver / Butternut Brown Rice Laksa SoupI am a HUGE Jamie Oliver fan!!! Have been since the very first time I saw his show the Naked Chef on the Food Network. I fell in love with his sense of originality immediately...<br />
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<strong><u>The Naked Chef</u></strong>. <br />
It was his first book, definitely not his best...but I remember being uber impressed when I first bought it, and I made many things from it. The Basic Risotto recipe is still my 'Go-To.'<br />
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My Hands-Down Favourite Recipe from this book: <a href="http://www.jamieoliver.com/forum/viewtopic.php?id=30442">Spiced Slow-Cooked Lamb Shanks</a> -I have made this numerous times for special occasions like Christmas Eve...It is SO Good!!<br />
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Years later, he's still my fave. <br />
I have almost all of his cookbooks (half are currently at the cottage) and I use them regularly (I really do!)<br />
He's a phenomenon of food and loved the world over.<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> He's an all-round adorable foodie, fun-loving family guy and good-food revolutionary. He dreams big and he's done much.</span><br />
I admire the heck out of him.<br />
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I have so many favourite Jamie Oliver recipes...but today, it is such a bitterly cold November day, so I decided to make a lovely soul-warming soup from the book Jamie's Dinners....<a href="http://www.penguin.co.uk/static/cs/uk/0/minisites/jamieoliver/jamiesdinners_recipes_pumpkin.html">Pumpkin Rice Laksa Soup</a>. Couldn't find any pumpkin this morning so instead, I used Butternut Squash and Brown Rice instead of Basmati.<br />
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This soup is Asian-inspired and somewhat exotic so some of the ingredients may not be readily available. Luckily, I live very close to a huge Asian Grocery Store that carried everything I needed. What an incredible selection! <a href="http://www.fuyaosupermarket.com/">Fu Yao Supermarket</a> is a blog post unto itself.</div>
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I started by blending the lemon grass, ginger, garlic, chilli peppers, cilantro, lime leaves, cumin and Chinese 5-spice....It was somewhat pulpy so I added a little water and olive oil to the mix to soften it and help it blend. Make sure it blends really well until it's a bright green, highly aromatic paste.</div>
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Next, I added the paste to my big red Le Creuset dutch oven and sauted the paste for a few minutes to intensify the flavours. Then, I added the butternut squash and chicken stock and simmered for 20 mins. Once the squash was soft, I added the rice and simmered until rice was tender (about 45 min- brown rice always takes a long time). Next, I added the coconut milk and seasoned with s and p and a big squeeze of fresh lime juice. </div>
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This soup is so lovely. Try it out.</div>
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Thanks Jamie Oliver!</div>
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BTW....these are what Lime Leaves look like....</div>
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com3tag:blogger.com,1999:blog-4272938905699784925.post-31398175470646054802013-11-10T16:46:00.000-08:002013-11-11T18:44:11.449-08:00Huntsville Weekend w/ the girls!<div style="text-align: center;">
Fabulous weekend in Huntsville! It was cold and snowy/rainy for the entire weekend - perfect for watching movies, knitting, hanging out spending quality time together, and eating great meals with your buddies.</div>
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Friday night arrival...Amazing cheese board selection and some wine is all </div>
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you need to make everyone happy...</div>
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Saturday morning... windy and cold outside with a little touch of snow.</div>
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Inside, it was toasty and warm. My turn to make breakfast! I started by making my friends fresh percolated coffee. These stove top 10/12 cup percs are the bomb....they make the greatest coffee....hearty and hot. <a href="http://www.fallingbrookmarket.ca/">Fallingbrook Market's</a> house blend of rich dark roasted coffee did the trick.</div>
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For the <a href="http://www.torontolife.com/daily-dish/dish-recipes/2013/02/13/recipe-huevos-migas/">Huevos Migas</a>, I had prepped the smashed blackbeans the day before at home. So all I needed to do was make the </div>
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<strong>PICO DE GALLO SALSA</strong> 4 Roma tomatoes, finely diced</div>
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½ small red onion, finely diced</div>
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1½ tbsp canola oil</div>
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1½ tbsp freshly squeezed lime juice</div>
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2 tbsp fresh cilantro, chopped</div>
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½ tsp each salt and pepper</div>
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<strong> CILANTRO CRÈMA</strong> ¼ cup sour cream</div>
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2 tbsp fresh cilantro, finely chopped</div>
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1 tbsp 10 per cent cream</div>
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Salt and pepper</div>
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<strong>HUEVOS MIGAS</strong> 1 cup cooked brown rice</div>
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12 large free-run eggs</div>
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2 tbsp canola oil</div>
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2 cooked spicy chorizo sausages, chopped</div>
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1 tsp chili flakes</div>
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1 cup shredded, aged white cheddar</div>
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4 scallions, julienned</div>
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4 handfuls of tortilla chips</div>
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8 sprigs of cilantro for garnish</div>
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I also added some guacamole on the side. My version is simple, avocados, fresh lime juice, chopped cilantro and sea salt.</div>
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Huevos Migas made with love for 8 lovely ladies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvN09hzD_jpcAR08UqiFfstvu9ajZEikvyHkXR85xHdUrP0cFbKtJghpz4c-uyMWdLgPF4DIrMgb38QY3oGXgdmRJP7G_OndDVe5j1O5qcGmCyMjMBJXWl3cBE99aC4NM5gbIt0sBUY8/s1600/yum1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvN09hzD_jpcAR08UqiFfstvu9ajZEikvyHkXR85xHdUrP0cFbKtJghpz4c-uyMWdLgPF4DIrMgb38QY3oGXgdmRJP7G_OndDVe5j1O5qcGmCyMjMBJXWl3cBE99aC4NM5gbIt0sBUY8/s1600/yum1.jpg" /></a></div>
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Sure fire crowd pleaser! Takes a bit of extra effort...but well worth it. Give it a try!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com2tag:blogger.com,1999:blog-4272938905699784925.post-9945144206468356872013-11-04T16:01:00.000-08:002013-11-04T16:04:05.835-08:00Huevos Migas for my Girlfriends/ Restaurant Pick #1: Lady MarmaladeThis weekend, I've got a weekend away up in Huntsville with a few of my girlfriends and I am very excited! There are few things in life that are as great as a weekend away with your gal pals. <br />
My friend who is hosting the event sent out an email to ask what everyone might like to contribute meal-wise to the weekend. I knew immediately what I wanted to make for my buddies.....Lady Marmalade inspired Huevos Migas!<br />
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<strong>LADY MARMALADE:898 Queen Street East, Toronto</strong><br />
Lady Marmalade is a hip and very cool little restaurant smack dab in the middle of Leslieville. It is bright and cozy and its retro seats and tables and avocado green walls with bold artwork lend well to its charms. It is only open for breakfast and lunch and it is always packed because the food is so damn good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiimXr6paEuM5gR3JiCXqFD77MgLz769QnE82pqsE4g8nhQF4PdRyvaUZmDlgtBECoTIDNcLwys0FtenSBPPaIWECKm1H4j3b2A6bbDUjbxxPrIu85LnA3VAKwKI1EML01o4lIOwgKDQo/s1600/IMG_4923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiimXr6paEuM5gR3JiCXqFD77MgLz769QnE82pqsE4g8nhQF4PdRyvaUZmDlgtBECoTIDNcLwys0FtenSBPPaIWECKm1H4j3b2A6bbDUjbxxPrIu85LnA3VAKwKI1EML01o4lIOwgKDQo/s320/IMG_4923.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMTgqHnR-4PQzUferA-A2Isr8GQss_coQEuqRsZDUkNgwo6ij6909VwG6DfqBm5lRxrTYlM_RBxGIe8idXo3mmuo7o3Xle3K7Th4fisndjCaryxv8J1T7lHoFb6mLKSmTLqUSrkFGgxk/s1600/us-ascii''utf-8''IMG_4992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMTgqHnR-4PQzUferA-A2Isr8GQss_coQEuqRsZDUkNgwo6ij6909VwG6DfqBm5lRxrTYlM_RBxGIe8idXo3mmuo7o3Xle3K7Th4fisndjCaryxv8J1T7lHoFb6mLKSmTLqUSrkFGgxk/s320/us-ascii''utf-8''IMG_4992.jpg" width="320" /></a></div>
For breakfast, they do amazing versions of Eggs Benny, French toast, Waffles, Oatmeal, and my favourites, the Mexican inspired egg dishes, including Huevos Migas which is one super fantastic and memorable dish. For lunch, they have yummy soups and sandwiches, unique salads and lovely 'Bowls' which are heavenly! You MUST go!<br />
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OK, back to the meal that I will be making for my friends on Saturday morning... HUEVOS MIGAS....<br />
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How great does that look? Soft-scrambled eggs with cheese, chorizo sausage, tomatoes and green onions served with brown rice, smashed black beans, sour cream, pico de gallo and tortilla chips?<br />
The recipe for this glorious dish (c/o Toronto Life Magazine) is <a href="http://www.torontolife.com/daily-dish/dish-recipes/2013/02/13/recipe-huevos-migas/">here</a>.<br />
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I will do most of the prepping in advance so that the morning of, it won't be a major production. Details to follow....<br />
<span style="font-size: x-small;"></span><br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com3tag:blogger.com,1999:blog-4272938905699784925.post-36003179435654913392013-11-04T10:21:00.000-08:002013-11-04T17:04:47.118-08:00Welcome to my new blog!<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span style="font-family: Georgia, "Times New Roman", serif;">So it begins....a</span><span style="font-family: Georgia;">nd I am just going to jump right in with both feet.</span></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">My name is Sarah McComb. I live in the Beaches area of Toronto and I am a wife and mother of four kids - 3 teenage boys and a pre-teen girl, and a big black Lab named Drake. Our household is busy and often chaotic, but my husband assures me that years from now, we will laugh out loud at all of the stressful moments we have experienced with our little darlings. :) Taking care of my family and feeding them well is my number one priority.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I have a strong desire to live life to the fullest and I love to celebrate milestones big and small.</span><br />
<span style="font-family: Georgia;">I decided to write this blog because I also love to share ideas with others. I certainly do not claim to be a Martha Stewart or Gwyneth Paltrow, but I do love and I am very passionate about all things to do with food. Great restaurants, chefs, cookbooks, recipes, farmer's markets, cheese shops and charcuteries, bakeries and herb gardens. These things make me happy. Oh and wine too, a lovely cold California Chardonnay really makes me smile. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Spend a little time with me....I am honoured you are here, and I am sure we will learn from each other.</span><br />
<span style="font-family: Georgia; font-size: xx-small;"></span><br />Anonymoushttp://www.blogger.com/profile/16142761524775947257noreply@blogger.com3