tag:blogger.com,1999:blog-30734780451726074502024-03-10T04:41:52.278-04:00Kali: Food GoddessBlog companion to the cookbook series, the #KaliFoodGoddess weekend Twitter feed, and the Pinterest boards. Curating recipes for your kitchen adventures!KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-3073478045172607450.post-40362967158730237762020-01-25T18:42:00.006-05:002020-01-25T19:08:39.251-05:00Mélange: Indigenous America—Yucatán Peninsula Cuisine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpsqly8f1llVR1K1IWgMqBL-ok7RKMZ50y6zvMoo5kn9Tf5MYPtrznmU8gSaXFfZGqk0iwFwwm7IYUvJPdByLOEs0tHC52drFr-KwYxzN1_PRrG_hUAvYdP1KQoN5RW-jYNQhwqIece4/s1600/melange+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="300" data-original-width="1500" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpsqly8f1llVR1K1IWgMqBL-ok7RKMZ50y6zvMoo5kn9Tf5MYPtrznmU8gSaXFfZGqk0iwFwwm7IYUvJPdByLOEs0tHC52drFr-KwYxzN1_PRrG_hUAvYdP1KQoN5RW-jYNQhwqIece4/s320/melange+logo.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<b><span lang="ES-PR" style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">5. Yucatecan Cuisine</span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<span style="background-color: transparent; font-family: georgia, serif;">When I was a child,
maybe 5 or 6, I fell in love one of Mom’s purses. She loved it too, and had it
for decades. It was a luscious dark red—the color of blood, if you please. The
leather was rich and soft all at once. And etched in the leather were Mayan
hieroglyphs that spoke to me. I remember spending as much time as I could, when
near that purse, tracing each symbol with my little fingers, mesmerized by
their elegant beauty. It was my obsession with her purse that resulted in Mom
getting me a silver Maya calendar medallion. I still have it.</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBrrRf18Q4htfvCux3yFBPdAcGtcLfkgTs1uf9tAtabzEfagMrb5gg4oNwAAB5v01jXwxcpbGvqs4YFpMEOMDwDzkQkec_c8_EdDPguSOV6IPN72MXLeldOLm87_NQWNIfpCNaa1E_2I/s1600/Slide6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBrrRf18Q4htfvCux3yFBPdAcGtcLfkgTs1uf9tAtabzEfagMrb5gg4oNwAAB5v01jXwxcpbGvqs4YFpMEOMDwDzkQkec_c8_EdDPguSOV6IPN72MXLeldOLm87_NQWNIfpCNaa1E_2I/s320/Slide6.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">This summer, as Ancestry
performed an update on their ethnicity maps, Mom’s was expanded to include—to our
surprise—a trace of Indigenous Americans from the Yucatán Peninsula. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">Of course, the
trace of Ta</span><span style="font-family: "tahoma" , "sans-serif";">í</span><span style="font-family: "georgia" , "serif";">no made perfect sense because it is a
part of almost every living Puerto Rican . . . but Mayas? <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayfYT3y2IK1YeuuOhJu6y-rO8XiATFQ_057eALygn30tVPZZEvS4N0xH3wLc7iUIqmE1K2nk9eF7s8VBCwzDjTbxztHC0dScV20OmGAMUoo2kyN4rmFLtM3l35TVUiIXLr7A4kaLGcnc/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayfYT3y2IK1YeuuOhJu6y-rO8XiATFQ_057eALygn30tVPZZEvS4N0xH3wLc7iUIqmE1K2nk9eF7s8VBCwzDjTbxztHC0dScV20OmGAMUoo2kyN4rmFLtM3l35TVUiIXLr7A4kaLGcnc/s320/Slide1.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">But as I thought
about it, it occurred to me that I’d read a piece a few years ago from some
archeological journal that there was evidence that the Ta</span><span style="font-family: "tahoma" , "sans-serif";">í</span><span style="font-family: "georgia" , "serif";">no originated from the Orinoco Valley (in present-day
Venezuela). Expert sea farers, they are said to have traveled in their handmade
canoes from the continent into the Caribbean islands.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">The importance
of that article was that there was a theory making the rounds in academia that
the Ta</span><span style="font-family: "tahoma" , "sans-serif";">í</span><span style="font-family: "georgia" , "serif";">no and Mayas had contact. And it tickled
me to think that even in pre-Columbian times, my family was already engaging in
interracial and intercultural marriage. It’s really a family tradition!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">The Maya grew
most of their food (and their staples survive in many Latin American cuisines
and exported the world over). They planted beans (black, pinto and red), maize
(corn), cassava (yucca), squash, and chili peppers. They also cultivated other
crops, such as avocado, chayote, guava, papaya, pineapple, pumpkin, tomatoes, and
sweet potatoes. The Maya also grew herbs that still dominate many cuisines to
this day: achiote (annatto), cinnamon, epazote, garlic, oregano, naranja agria
(sour oranges), and vanilla. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">And this
deserves a separate paragraph: the Maya are responsible for the cultivation of
cocoa and bringing chocolate to the world. Chocolate was sacred. The food of the gods... <i style="mso-bidi-font-style: normal;">These
are definitely our people!</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mY-cb7mkK_HbFqJ1hfeXwhDA3RBsx_JD-dzQAk0Yb55xBW4_qKlOxsrSkkjN7AEhwb8_bfqBgzoXWaIJaf2BXfCMY4dYSZ8mobj47wb4YxfexDkJ-k4Ld_Rq_1L7kEf5wGqRTUbAWJw/s1600/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mY-cb7mkK_HbFqJ1hfeXwhDA3RBsx_JD-dzQAk0Yb55xBW4_qKlOxsrSkkjN7AEhwb8_bfqBgzoXWaIJaf2BXfCMY4dYSZ8mobj47wb4YxfexDkJ-k4Ld_Rq_1L7kEf5wGqRTUbAWJw/s320/Slide2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">Foods that
persist in our cultural zeitgeist include guacamole, corn tortillas, and
tamales. Yucatan-style ceviche is probably one of the most delicious things
that you’ll taste—with its depth of flavor and variety of textures and colors
with fish, avocado, onions, jalape</span><span style="font-family: "tahoma" , "sans-serif";">ñ</span><span style="font-family: "georgia" , "serif";">os, tomatoes and lime juice. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSMNrjOyHKzg437N7ous5FqiMSzlPJkC3NfePJOkwHKYaROuK8NDEwBD8vArlP1iqzoHNUAjyOCwnoJsbQxfOdU3y3ZONkAirWRd0cKzKCRPQfIaEaMOWb6hcuF1XEj1aaj0MkE5zdTY/s1600/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSMNrjOyHKzg437N7ous5FqiMSzlPJkC3NfePJOkwHKYaROuK8NDEwBD8vArlP1iqzoHNUAjyOCwnoJsbQxfOdU3y3ZONkAirWRd0cKzKCRPQfIaEaMOWb6hcuF1XEj1aaj0MkE5zdTY/s320/Slide4.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">The Yucatecans’
most famous dish, though, is <i style="mso-bidi-font-style: normal;">cochinita
pibil</i>, a slow-roasted suckling pig that marinates in sour orange, is
seasoned with annatto, and roasts wrapped in banana leaves. Traditionally, this
dish is cooked buried in a pit, but that’s not really practical for most home
cooks… Substitutions include pork shoulder (butt roast) or pork loin; if sour
oranges are not available, you may use sweet oranges combined with lemons,
lime, or vinegar for the marinade; and you may cook in the oven, slow-cooker,
or grill. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFrPkv76ve-DTZscPzMcmqixQn5Z2lOPkMB0ymUBmrrzGjeHRGaWGQ5CWHQ2wHt9C7VR-CigWXGV5J5P6WcGGFmRhaiZzoKm9abkRuH_nOWDxpqat1wwVP2v4IBtlM7Rp2Tz3a9FWSek/s1600/Slide3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFrPkv76ve-DTZscPzMcmqixQn5Z2lOPkMB0ymUBmrrzGjeHRGaWGQ5CWHQ2wHt9C7VR-CigWXGV5J5P6WcGGFmRhaiZzoKm9abkRuH_nOWDxpqat1wwVP2v4IBtlM7Rp2Tz3a9FWSek/s320/Slide3.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif";">The meat is shredded
(pulled pork) or cubed bite size and served with pickled red onions, roasted
habanero salsa, guacamole, and tortillas. <o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "tahoma" , "sans-serif";"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "tahoma" , "sans-serif";">¡</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";">Mi raza!<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><span style="font-size: x-small;">Rick Bayless has a great recipe here: <a href="https://www.rickbayless.com/recipe/cochinita-pibil/">https://www.rickbayless.com/recipe/cochinita-pibil/</a><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><span style="font-size: x-small;"><br /></span></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><span style="font-size: x-small;">There is an InstaPot/CrockPot recipe
here: <a href="https://www.gimmesomeoven.com/cochinita-pibil/">https://www.gimmesomeoven.com/cochinita-pibil/</a><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><span style="font-size: x-small;"><br /></span></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif";"><span style="font-size: x-small;">And for a simple (more accessible) oven
version, there is a fabulous recipe here: <a href="https://www.mexicoinmykitchen.com/cochinita-pibil-recipe/">https://www.mexicoinmykitchen.com/cochinita-pibil-recipe/</a></span><o:p></o:p></span></i></div>
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com3tag:blogger.com,1999:blog-3073478045172607450.post-29827001532103660282019-12-30T16:37:00.000-05:002019-12-30T16:37:05.610-05:00Happy New Year: Eat Well!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is the time of year many start making resolutions (plenty of which end up in the cutting room of life before the end of January). I have to make changes, but not resolutions--actionable things that cannot be negotiated. But I do resolve to do better with the blog because I know I have neglected it terribly this past year.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's hoping that your celebrations include friends and family and great food. And here's hoping that next year brings you health, merriment, and many forms of success, and good food--lots of good food!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsv9D2_QO3BZYkrQ8-Z__VVuAGin5X4B_LGIrpyoAuCxFv6Lu4Sy30Jq7oOeNgE5o9AVuOj8X7LgjAN6h2hca3Wg0gTJRCalDrf01ApbltvArx9bScFvvGu98AKkHBNTaTEMH8n97rA8/s1600/tapenade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsv9D2_QO3BZYkrQ8-Z__VVuAGin5X4B_LGIrpyoAuCxFv6Lu4Sy30Jq7oOeNgE5o9AVuOj8X7LgjAN6h2hca3Wg0gTJRCalDrf01ApbltvArx9bScFvvGu98AKkHBNTaTEMH8n97rA8/s320/tapenade.jpg" width="320" /></a></div>
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-75473910050000162532019-12-21T02:18:00.002-05:002019-12-21T02:18:34.994-05:00Turkey Drumsticks in About 30 Minutes <br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;"><i>When
we make turkey wings or legs, we sometimes end up adding cooking time to make
sure we reach the safe standards for internal temperature. I don’t mind longer
cooking times, but with the Air Fryer, because it is a smaller appliance, this
may affect browning (and tenting isn’t always a deterrent to slightly scorched
meats). I like crunchy, but golden brown always beats slightly burnt.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinI_JqVWqaYztKy3zTUtcE1ij849NPJ_rdd1j0-ofn9S4-6_w7jnHelU3dDHvtKplZcUYG75De3QfhIi7dQDUl1LkQxuPS7E21Sr2BEFC86KxJOOLVJUZwsMDjXu6hPJWfIRH_CluTUzM/s1600/crunchy-turkey-leg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinI_JqVWqaYztKy3zTUtcE1ij849NPJ_rdd1j0-ofn9S4-6_w7jnHelU3dDHvtKplZcUYG75De3QfhIi7dQDUl1LkQxuPS7E21Sr2BEFC86KxJOOLVJUZwsMDjXu6hPJWfIRH_CluTUzM/s320/crunchy-turkey-leg.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;"><i><br /></i></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;"><i>And
while I love slow cooking for many things (stews, sauces, soups), sometimes you
want a quickie that only tastes like you spent hours working on a delicate
balance of tastes and textures. This is a good weeknight quick meal. </i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Turkey Drumsticks in About 30 Minutes <o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1
tablespoon each (see note):<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Penzey’s
Poultry Seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Penzey’s
Justice Seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Penzey’s
Forward Seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">2
tablespoons garlic powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">½
tablespoon Goya powdered chicken bouillon <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Extra
virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">In a small bowl, mix the
seasoning and then add olive oil (about ¼ cup) a little at a time and stir
until it forms a loose paste. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Loosen the skin on the
drumsticks and place about a teaspoon or two under the skin, and then rub the
rest on the legs to season every inch of the surface.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I did something different
this time because a few other times I made turkey legs on the Air Fryer, I’ve
have to cook longer than I intended because the inside is not fully cooked and
we won’t eat pink turkey. So to prep the legs, I cooked in the microwave for
about 10 minutes at 80% power – and covered in a dome of plastic wrap so that
it steams in its own juices. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">At this point, you can
transfer directly to the Air Fryer, or refrigerate for later cooking (think of
it as electronic blanching). Make sure to add the cooking juices collected from
the microwave dish over the drumsticks and into the Air Fryer.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">To finish cooking, I left it
in the Air Fryer for 20 minutes on one side at 375°F on one side, flipped them
and cooked for another 10 minutes at 400°F. The juices collect on the bottom of
the basket, brown and savory. The skin is golden and crispy and the meat is
tender and juicy.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I served with sliced sweet
potatoes, which I find cook perfectly on our microwave—in under 10 minutes
while I let the drumsticks sit and collect its juices. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I made a simple Ranch
dressing to dip the turkey in (mayo, dill, crushed garlic, lemon juice, and
vinegar). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;">Note:
The Penzey’s seasonings are all salt-free mixes with a variety of herbs and
spices. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;">1.
Poultry Seasoning—</span></i><em><span style="background: white; color: black; font-family: "Georgia","serif"; font-size: 10.0pt; font-style: normal; line-height: 115%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-themecolor: text1;">sage, white pepper, bell peppers, lemon peel, savory, rosemary, dill
weed, allspice, thyme, marjoram and ginger.</span></em><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;">2.
Justice Seasoning—</span></i><em><span style="background: white; color: black; font-family: "Georgia","serif"; font-size: 10.0pt; font-style: normal; line-height: 115%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-themecolor: text1;">shallots, garlic, onion, green peppercorns, chives, and green onion.</span></em><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 67.5pt; tab-stops: .5in; text-indent: -31.5pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;">3.
Forward Seasoning—</span></i><em><span style="background: white; color: black; font-family: "Georgia","serif"; font-size: 10.0pt; font-style: normal; line-height: 115%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-themecolor: text1;">extra bold black pepper, onion, paprika, garlic, turmeric, spice
extractives (including oleoresin of celery, rosemary, black pepper, thyme,
basil and paprika).</span></em><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-themecolor: text1;"><o:p></o:p></span></i></div>
<br /><br />
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-91138763280932113732019-12-11T20:59:00.000-05:002019-12-11T21:00:44.002-05:00Chicken Gizzards in Garlic Sauce<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Some of my friends cringe at the thought of eating “innards”
– any internal organs—which I find peculiar if they are willing to eat meats of
any kind. Having lived with grandparents and a great grandmother who lived
through the Great Depression, I can tell you that it was deeply ingrained in my
psyche that you wasted not a single shred of resources (be it food or anything
else).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">But I also guess that it is a peasant tradition to make
use of every bit of a sacrificed beast—it gave its life and every bit of it
should have purpose, whether to feed, clothe, or create other tools or
materials. It is only the privileged that allow for the idea that foods may be
considered inferior and therefore waste, because only people who live with abundance
see no problem discarding food they wouldn’t eat because it’s not a choice cut.<o:p></o:p></span><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4imTTs_LlwpT2u6-riONxz-YvEpcxEVCJIUNRUXt4g4ry9sb71e0I8BGMMbD-naTrk8YsuSmPHAaK3cIljv4rxUlhnYlJzzCwbysRlE5cu_iArXAlhoLzDMV5hQuxPmnZweWkuBOFRnw/s1600/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4imTTs_LlwpT2u6-riONxz-YvEpcxEVCJIUNRUXt4g4ry9sb71e0I8BGMMbD-naTrk8YsuSmPHAaK3cIljv4rxUlhnYlJzzCwbysRlE5cu_iArXAlhoLzDMV5hQuxPmnZweWkuBOFRnw/s320/Slide4.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">That bothers me, but I cannot control people’s prejudice
when it comes to food. All I can do is try to share my enthusiasm and hope that
I am not just preaching to the choir.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I remember a friend telling me once that she thought the
stuff that came in the little packet inside the chicken was garbage. She always
threw it out because she had no idea what to do with it. She wasn’t even sure
what that stuff was. She could identify the neck, though I think she was just
guessing; but the rest left her confused and cold. “A heart, gizzard, and
liver,” I pointed out the parts to her. She turned three shades whiter, making
her almost translucent, and she pushed the tiny plate away. “Gross!”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">“Bullshit,” I said. This was a woman who would not skimp
on buying the most expensive pâté she could buy at Balducci’s just to impress
some of her more affected friends. “What do you think pâté is made out of?” Apparently
the cooking of the innards is chic only if the French do it, but they certainly
did not invent the concept.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Gizzards are the victims of such prejudice and it’s a
shame that most Americans ignore them—although in the last decade or so, people
like Anthony Bourdain and other celebrity chefs have elevated the status of
innards as edibles. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gxD4Jv5N84UdmrzS7w4qDN-aRlY3NLotHzUJ_EbEpxGS5RECQxrgghRUw2QatFzSNXZ9giF1tmpCyR63PYyBElAu2KJjEptHEewzmYttU6JHp6oMunBAwQdRk8E3Src_Mzynx6J4jQI/s1600/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gxD4Jv5N84UdmrzS7w4qDN-aRlY3NLotHzUJ_EbEpxGS5RECQxrgghRUw2QatFzSNXZ9giF1tmpCyR63PYyBElAu2KJjEptHEewzmYttU6JHp6oMunBAwQdRk8E3Src_Mzynx6J4jQI/s320/Slide2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Poultry produces delicious gizzards and they are
available in a variety of world cuisines: the Portuguese stew them, Koreans
stir-fry them, Indians curry it, Ghanaians boil them, the Japanese grill and
fry them… And according to Wikipedia, it is eaten in some parts of the
Midwestern US and parts of the South (mostly fried, or boiled and added to
gumbo).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Both my maternal grandmother as well as my great
grandmother, prepared <i style="mso-bidi-font-style: normal;">mollejitas</i>
(little gizzards) in three different dishes: pickled with onions and green
bananas (<a href="http://kalifoodgoddess.blogspot.com/2014/08/puerto-rican-escabeche.html">escabeche</a>
is made for Christmas), stewed, or boiled in soup.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">They’re cheap, they freeze well, are rich in vitamins
and they are flexible enough you can have them as snacks or part of a complete
meal. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The secret is to “clean” them, by removing the layer of
thick skin on them (it makes them bitter and once cooked it turns into a chewy,
inedible mess), and boil them at least half an hour to make them tender.
Gizzards are flexible and very tasty once you perform these two actions.<o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt04zbZLtiyIW83FJ7tAPEYyo6QYkBLtTuN0tMp6oS87d2An_kqIgHW65OT1XVMRiNY87tBepmSAHNEYP95BehmB6yrLhMvd3QhXWO5V0nPLv-qbmBx5tRY_svrNdypduC2CNLySFfdU/s1600/Slide1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt04zbZLtiyIW83FJ7tAPEYyo6QYkBLtTuN0tMp6oS87d2An_kqIgHW65OT1XVMRiNY87tBepmSAHNEYP95BehmB6yrLhMvd3QhXWO5V0nPLv-qbmBx5tRY_svrNdypduC2CNLySFfdU/s320/Slide1.JPG" width="320" /></a><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Preparing Chicken Gizzards<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1. Run gizzards through a cold water bath or some
vinegar and scrub to make sure there are no extraneous materials (this may
include sediment).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2. You may cut in half or quarters (some people prefer
to cut after cooked as they are tender and easier to handle). If there is a
yellowish, thick membrane attached, you can use a paring knife to pull it back
and discard. Remove any grease and discard.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">3. Fill a pot with water and lightly salt (don’t overdo it
because you will season the gizzards later for cooking). Add gizzards and bring
water to a boil. Boil gizzards for a minimum of 30 minutes or until gizzards
become tender. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">For safety, you want to cook them to 165F (74C). There
are various ways to get there, I tend to bring water to a boil and let it cook
for 15 minutes, and then I let it simmer at a medium low flame for an additional
30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Some cooks boil gizzards for up to two hours, but that’s
really overkill. You may add a bay leaf, if you have any.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Once cooked, remove from the liquid and allow them to
cool. If you did not cut them and need to, chop to taste. Trim and discard any
leftover grease or membrane not disposed of before boiling.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">When cool, you may freeze for later use. I drop them in
chicken stock for soup, and it adds a wonderful dimension to the dish. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgro9if4Pzz1SPD8xng2lGtzxSVWCkrZCMlECRZNgjeXDFBIn4Rp7TPjiJbQ-RcqIdVqJiah4a27snNFmxG6kT-fYMUhD7etLD7wiT4pMMxbtUzxlE4IcLo2T8pfRDajVXH27HPezpVIYk/s1600/Slide3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgro9if4Pzz1SPD8xng2lGtzxSVWCkrZCMlECRZNgjeXDFBIn4Rp7TPjiJbQ-RcqIdVqJiah4a27snNFmxG6kT-fYMUhD7etLD7wiT4pMMxbtUzxlE4IcLo2T8pfRDajVXH27HPezpVIYk/s320/Slide3.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Mollejas
al Ajillo (Gizzards in Garlic Sauce)</span></b><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">16-20 oz prepared chicken gizzards <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">4-6 cloves of garlic, crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">6 oz white wine*<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Saffron strands, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">White pepper, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Salt, to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">1. Gently heat olive oil at medium heat and sauté
gizzards for 10-15 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">2. Season gizzards with salt and pepper, and add a few
strands to saffron to the oil. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">3. Add garlic and sauté for another 5 minutes, and add
wine (you may substitute with Vermouth, vinegar, lemon juice, or apple or
orange juice—each will render a slightly different flavor and give you a
nuanced dish).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">4. Stir ingredients together and cook until wine is
almost completely reduced and garlic is golden and softened.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Serve immediately with rice, polenta, mashed potatoes,
or fried green plantains. Garnish with parsley or cilantro.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-12965029386451722902019-10-23T19:08:00.001-04:002019-10-23T19:08:45.643-04:00Air Fryer Sandwich Bread<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Mom found a book of healthy
recipes for the Air Fryer. Coincidentally, it is by the author of the Air Fryer
cookbook I bought after we got our little magical appliance. This prompted some
research—because I’m a nerd and I research for fun. After some reading, it
became clear that anything made in a conventional oven can be recreated in an
Air Fryer. There are limitations, of course, because our Air Fryer is a small
model—though perfect for us.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">So far, one of the things I
love the most about it is that I can have roasted chicken in the summer without
having to turn the oven on—we have no AC and turning the oven on in summer is
suicidal. A 2 ½ to 3 pound chicken fits the little basket and it generally
means dinner, lunch, and a soup (so about three meals from one chicken).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Of course, </span><span style="font-family: Tahoma, sans-serif; font-size: 16px;">the faster cooking times are a great plus too!</span><span style="font-family: Tahoma, sans-serif; font-size: 16px;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma, sans-serif; font-size: 16px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">So far, we’ve also made </span><span style="font-family: Tahoma, sans-serif; font-size: 16px;">lemon chicken (breast),</span><span style="font-family: Tahoma, sans-serif; font-size: 16px;"> </span><span style="font-family: Tahoma, sans-serif; font-size: 12pt;">turkey breast, turkey legs and turkey wings, pork
tenderloin, and a small pork shoulder. There are at least
two dozen other things we want to try out—including cupcakes.</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHPlpkhLZoGi3Jhxr9HCpKpmPV-H51xuvDFAQElKH_RXcy0Gvomvrt-CvjH0TqkMferG9gkcyEGIhfFn9Ta5C1KkL4Cybt_0d3tV4N2OjptgFzTJWC6zIBkAgUHQrd5DDqRRHrtamWh0/s1600/turkey-wing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHPlpkhLZoGi3Jhxr9HCpKpmPV-H51xuvDFAQElKH_RXcy0Gvomvrt-CvjH0TqkMferG9gkcyEGIhfFn9Ta5C1KkL4Cybt_0d3tV4N2OjptgFzTJWC6zIBkAgUHQrd5DDqRRHrtamWh0/s320/turkey-wing.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>A turkey wing is almost a meal in itself.</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A few weeks back I was toying
with the idea of making a tiny pizza in the Air Fryer. My plan was to make a tomato sauce with
lamb and topping it with Feta cheese. We ended up making lamb burgers instead,
but the idea danced in my head for days.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Then we hit a couple of
days when we were rained in and had run out of rolls. I’d just made a pernil in
the Air Fryer and was looking forward to the leftover sandwiches. And I got it
in my head that I should be able to make rolls in the Air Fryer. None of the
books had bread recipes and trying to find one in the Internet turned into a
comedy of errors. I found a video and a recipe for dinner rolls. Neither was
quite right but they helped guide my choices.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I wanted a substantial roll,
crusty but airy and soft inside. And the solution was fairly simple: ciabatta!
I made a basic pizza dough but added powdered garlic and Greek seasoning. I let
it rise for 45 minutes to an hour and it doubled in size. I cut the dough in
half and divided again so that I ended up with four rolls.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OdAZ55SV3S-G_kRykphCw_ptSImgOeAsU9RrN7dI_-TXO3gF3Q_17Gdu-eAAErBrVXb0q0WmKoryJc8vLiN7lvVi7-VXDeEYnnESp0YSLNwQz_AUD8JnwUBC3HBw6fY4m6-mzDZrvqQ/s1600/ciabatta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OdAZ55SV3S-G_kRykphCw_ptSImgOeAsU9RrN7dI_-TXO3gF3Q_17Gdu-eAAErBrVXb0q0WmKoryJc8vLiN7lvVi7-VXDeEYnnESp0YSLNwQz_AUD8JnwUBC3HBw6fY4m6-mzDZrvqQ/s320/ciabatta.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>More blonde than golden, but for emergency bread it was perfect!</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I shaped two as baguettes
and the second batch as rectangles. I scored them differently too—the baguettes
got scored twice along the width and the rectangles got a vertical score across
its length. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">After preheating the Air
Fryer, I placed two rolls in the basket and cooked at 360-degrees from 15
minutes on one side and 7 minutes on the other side (it could have stayed in
for 9 or 10 minutes for a darker crust). The interior temperature should reach
between 190-200 degrees. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B5zLyYHMqZGFq3qPrB1FkFz_WfH4pebFYKtUup0eGKevrdfbv_X79A48x1PEfWg7q796eWTD5xqVf07hBzqHePu6CBf_KMUNUCaUFhT0mNseadhYIWBZv9tfWfXPz3K1DYVIP89jC-s/s1600/sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B5zLyYHMqZGFq3qPrB1FkFz_WfH4pebFYKtUup0eGKevrdfbv_X79A48x1PEfWg7q796eWTD5xqVf07hBzqHePu6CBf_KMUNUCaUFhT0mNseadhYIWBZv9tfWfXPz3K1DYVIP89jC-s/s320/sandwich.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><span style="background: rgb(242, 243, 245); font-size: 10pt; line-height: 115%;">Photos
of my first attempt. I’ll do it again!</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></i></span></div>
<div style="text-align: center;">
<br /></div>
<br />
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com1tag:blogger.com,1999:blog-3073478045172607450.post-50792291092176181892019-08-09T00:09:00.001-04:002020-01-25T19:07:37.905-05:00Mélange: Basque Cuisine<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAslVzZgaXCXyoxlCJC2DfgfIFIl3OwO_51cSVLXUKsLdnAULbq1ZXM0R-NDsYtj26Z8NhhQ1UdHqDev_lAqPh3waozmC75D8OBvrTxEKIhPdsd_REY7WA-lIWCtwFVArVpw-e2BXxbO4/s1600/melange+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="1500" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAslVzZgaXCXyoxlCJC2DfgfIFIl3OwO_51cSVLXUKsLdnAULbq1ZXM0R-NDsYtj26Z8NhhQ1UdHqDev_lAqPh3waozmC75D8OBvrTxEKIhPdsd_REY7WA-lIWCtwFVArVpw-e2BXxbO4/s320/melange+logo.jpg" width="320" /></a></div>
<b><span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></b>
<b><span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">4. Basque Cuisine</span></b><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Mom and I share some
Basque heritage. The likelihood is that it comes from her maternal side. From
there, it is a crap shoot whether it is from my great grandmother’s family or
my great grandfather’s. And then again it could come from her paternal grandmother’s
side. We don’t know. We may never know, and that’s okay. We like a good
mystery!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocMv-ueBfh1NMGTDsx0ZYVkIj_1lHW6KH8conqsTUHu9XjEyerCP_f2L7Djv7E7OoGyjgx98ch-ZYq27oiY29zzQjAEgdDxGtd0DfixieLUM7Oskqsjt1D3PFjnyYMnb0G-HnrowFQVs/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocMv-ueBfh1NMGTDsx0ZYVkIj_1lHW6KH8conqsTUHu9XjEyerCP_f2L7Djv7E7OoGyjgx98ch-ZYq27oiY29zzQjAEgdDxGtd0DfixieLUM7Oskqsjt1D3PFjnyYMnb0G-HnrowFQVs/s320/Slide1.JPG" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p><br /></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">To be sure, the Basque
are a mystery themselves. Established scholarship says they descend from early
farming settlers from the northwestern region of Spain to parts of southwestern
France</span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">―</span><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">from Bordeaux to Bilbao</span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">―</span><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">straddling the Pyrenees and nestled in the Bay of Biscay. And both
bordering and within Basque country there are several forests—all of this
influences a vast and rich mythology which survived the arrival of Christianity
and even the Franco years.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Although geography
allowed them to remain relatively isolated they were not exactly hiding either.
The Romans found met them in the northern Iberian peninsula as far back as 200
B.C. The Basque had been in the area long before. Theories as to their origin
are interesting―from claims that they are the 13<sup>th</sup> tribe from
Israel to refugees from Atlantis.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">One thing has <i>always</i> been
clear. The Basque are different. Their language is one that matches no other.
And while they live in a so-called autonomous region, the politics of it is a
little more complicated, but no matter how you define it, it is unlikely that
the Spaniards will ever truly rule them. The Basque are not prone to submission
as such. They do what they want.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Basque contributions to
the world have included luminaries from Ignatius of Loyola to Pablo Picasso,
from Balenciaga to Saint Francis Xavier to Miguel de Unamuno… But perhaps the
biggest contribution that the Basque have gifted the world is their amazing
cuisine.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Basque country is
blessed with coastal waters leading to the north Atlantic and fertile lands on
her valleys—so the seafood is plentiful and the produce are magnificent. From
Basque tapas <i>(pintxos</i>) to my beloved salt cod <i>a la </i></span><i><span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Vizcaína</span></i><span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">, to <i>bacalao al
Pil-Pil</i> to the heavenly <i>torrijas</i> (French toast
elevated to an art form).</span><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">A
traditional Basque dish, which is easy to make and is also very adaptable
is <i>merluza en salsa verde</i> (hake in a green sauce). You can
have a simple and elegant meal on the plate in 20 minutes!</span><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Hake
is a lean white fish, part of the cod family, and relatively easy to find
(including certified sustainable). You can substitute with fresh cod if whiting
is unavailable. The seafood is lovely, but for my money the sauce is the real
beauty of this dish. Certainly, this green sauce can be found in several dishes
from the region—it is easy to make, very hard to foul up, relatively cheap, and
it feels fancier than its preparation suggests.</span><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjtZL3l5ccTMX-XaVteBKaom3bgnoOVI19jmwF8TAGodU1KNWIYG3s57YzUgZYRsIkqTcxDX9ZhrhTmb_bWuvHLcgDYTXK1hq1-Y-x9XEGkQcXTh83vU18dbuA11-4-vHsQGfigOmnV8/s1600/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjtZL3l5ccTMX-XaVteBKaom3bgnoOVI19jmwF8TAGodU1KNWIYG3s57YzUgZYRsIkqTcxDX9ZhrhTmb_bWuvHLcgDYTXK1hq1-Y-x9XEGkQcXTh83vU18dbuA11-4-vHsQGfigOmnV8/s320/Slide2.JPG" width="320" /></a></div>
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><u><span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Merluza
en Salsa Verde</span></u></i><u><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"> (Basque Hake in
Green Sauce)</span></u><span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2 fresh hake steaks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2-3 garlic cloves,
finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">4 tbsp extra virgin
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 tbsp flour (plus extra
for dredging steaks)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ - ¾ cup fish or
vegetable stock (see note)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1-2 tbsp finely chopped
parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Sea salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Lightly dredge fish
steaks and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Heat 2 tablespoons of
oil on medium high flame. Cook steaks 2 minutes per side (lightly browned to a
golden hue). Remove fish and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Add remaining oil and
chopped garlic, one garlic begins to crackle in the pan remove chili (if used),
lower heat to medium low and add flour to pan, stirring constantly, and cook
for about 1 minute.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Gradually add stock to
pan and whisk until you get a smooth and velvety sauce. This may take a couple
of minutes – make sure flour is completely incorporated and there are no lumps
in the sauce. Adjust for seasoning and add salt to taste (a dash will do).<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Add the fish steaks to
the pan and cover to heat fish through for about a minute.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">At this point, depending
on your personal taste, you may add the parsley over the fish or you can add to
the sauce as you serve (remove fish to plate, add parsley, mix into sauce over
low heat. Pour sauce over fish and serve immediately.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">Notes:</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">1. Hake steaks can be substituted with haddock,
grouper or mahi mahi. Each substitution offers a slightly nuanced change to the
dish but they all work well.</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">2. Typically the dish can be made with clams,
but shrimp are not an unusual addition. The dish may also contain kokotxas
(pronounces co-co-chas and literally the fish throat—and I realize it may be a
delicacy that some of you can live without).</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">3. This recipe does not include any heat
element, but you may add white pepper to the garlic as it cooks—this will keep
your sauce silky and smooth with just a little bit of heat. I’ve also seen
recipes include thinly sliced dried chili (which may also be substituted with
dried pepper flakes).</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">4. You can use ½ cup of stock (fish or
vegetable) plus ¼ cup of white wine (use a good dry). Add the wine first to let
the alcohol evaporate as it cooks.</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">5. If available, and if you wish, you may add
about ½ pound of clams (buy cleaned, if possible, or soak at least 20 minutes
to expel any sand). Add the clams as you have the sauce at about the right
consistency and let them open over the sauce (remove from pan as soon as they
open). Then add the hake and heat through before serving. The same principle
applies if using shrimp (¼ to ½ pound of small/medium).</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">6. While this dish can accompany a nest of
cappellini, rice, or couscous; it is also served with potatoes or with bread to
soak up the delicious sauce.</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">¡</span></i><i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;">Buen provecho!</span></i><span style="color: black; font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<br /></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-54582856334472939012019-05-23T18:42:00.004-04:002019-05-23T18:48:40.340-04:00Air Fryer Whole Chicken<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7bSV4f0uzmyT6jV8qzhmnFVnAe9tvL3YtHJsg7L-RicsfgdhME4BWUmWEr2gJih9DneQ9Plt-wbFZcXXZnkNib3i6WyvxNFZW6fIZdO6AYg5uxtFaCk9Ff9Hg0AM1VYQkR5_ssLGidQ/s1600/engagementchicken_lede-stocksy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7bSV4f0uzmyT6jV8qzhmnFVnAe9tvL3YtHJsg7L-RicsfgdhME4BWUmWEr2gJih9DneQ9Plt-wbFZcXXZnkNib3i6WyvxNFZW6fIZdO6AYg5uxtFaCk9Ff9Hg0AM1VYQkR5_ssLGidQ/s320/engagementchicken_lede-stocksy.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Roasted chicken is an art form,
truly. I mean, you do remember the hoopla caused by Meghan Markle mentioning
Prince Harry proposed after she made him a roasted chicken and women of all
ages (who cook and have at some point read <i style="mso-bidi-font-style: normal;">Glamour
Magazine</i> or saw versions of it on Martha Steward, the Food Network or such)
were quick to shout in glee, “<a href="https://www.glamour.com/story/engagement-chicken">Engagement Chicken</a> works!”
Because of course it does. </span><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDL6AZqoDu9rQ4L9UwNA-vg5W0_hXRJ7XuRJm0bUgC2RQie5FVirCg8iKRipDOZ_-QFB_9FsWh59-Ekr_HdkNtQ85sGK_49F0TjRaDIBBbMmIuBP3aEL1wb4K0B6izTcx8szk7czNdeo/s1600/Harry-Meghan-engagement-photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDL6AZqoDu9rQ4L9UwNA-vg5W0_hXRJ7XuRJm0bUgC2RQie5FVirCg8iKRipDOZ_-QFB_9FsWh59-Ekr_HdkNtQ85sGK_49F0TjRaDIBBbMmIuBP3aEL1wb4K0B6izTcx8szk7czNdeo/s320/Harry-Meghan-engagement-photo.jpg" width="238" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: 16px; text-align: start;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Chicken is magic, y'all!</i></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">And I have to admit that
there are few things I find more offensive, in a culinary sense, than someone
ruining a simple roasted chicken. There’s just no excuse for bad chicken.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">As I mentioned last year,
we received a small Air Fryer as a gift and it is perfect for the two of us. I’ve
been playing around and have come up with the perfect combination. It not only
yields a great dinner, but there is enough left-over for healthy sandwiches the
next day, and the carcass and innards become the base for a bitching chicken
soup the day after that. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo3L_4-gYeuSKbapjodiYwPVYIPyVJB1G-GD5XcyZIEQbnLj35kzYgEh-0ys04A6c5CSWdj-DSe_Z3j7B6RDVPmTIEaouvcjN2aXF5BKMY2W9M-EHr1Qzvbn1v2otRgm_GwS92RGAi6o/s1600/chicken-875268_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1280" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo3L_4-gYeuSKbapjodiYwPVYIPyVJB1G-GD5XcyZIEQbnLj35kzYgEh-0ys04A6c5CSWdj-DSe_Z3j7B6RDVPmTIEaouvcjN2aXF5BKMY2W9M-EHr1Qzvbn1v2otRgm_GwS92RGAi6o/s320/chicken-875268_1280.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Air Fryer Whole Chicken<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">3 ½ lbs chicken fryer<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 Tbsp 21 Seasoning Salute<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 Tbsp minced garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 Tbsp three onion rub<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ Tbsp freeze dried shallots<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ Tbsp poultry seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ Tbsp garlic and chili flake seasoning <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">¼ cup extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">(see notes below for specific
information about spices used and alternatives)<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">In a glass jar, mix all the
dry seasonings and stir with a fork to mix well. Add olive oil and stir to mix.
Close jar and let stand for a few hours (I let mine sit overnight). You want
the garlic, shallots and onions to rehydrate and bloom in the oil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Remove innards package from
chicken cavity and reserve for later use (for stock). Using your finger or the
back of a wooden spoon, loosen the breast skin to create a pocket and spoon a
couple of teaspoons of seasoning mix under the skin on both breasts. Rub about
two or three teaspoons of the seasoning inside the cavity. Using a fork, make
punctures on the lemon and stuff inside the cavity**. Rub the remainder of the seasoning all over the chicken.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">At this point, you may
start cooking, if you wish. I placed the chicken in a container
and refrigerated overnight. If you refrigerate, make sure you take the chicken
out 15-30 minutes so that the meat is closer to room temperature when you are
ready to cook. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Preheat Air Fryer. Place
chicken in basket and Air Fry at 360-degrees for 30 minutes, breast down. Air
Fry for another 30 minutes breast side up. Let it rest for 10 minutes and carve—the
chicken should come right off the bone and the meat will be juice and tender.
Remove lemon from cavity and press down with spoon to squeeze out juices, and
combine with pan juices to drizzle over chicken. The skin will turn not only
golden brown, but extra crispy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">Notes (*some Amazon
affiliate links below, if you want to help a girl out with a click or two):<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">1. I used <a href="https://amzn.to/2QjAhlT">McCormick’s minced garlic</a>, though if I’d
been using fresh garlic, I’d suggest at least three cloves.*<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">2. Trader Joe’s
<a href="https://amzn.to/2VZAEs6">21 Seasoning Salute</a> is a salt free blend
of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram,
bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic,
carrot, orange peel, tomato, lemon juice and lemon oil.*<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">3. I used
Pampered Chef’s <a href="https://www.pamperedchef.com/shop/Food/Rubs/Three+Onion+Rub/9659">three
onion rub</a>, a gluten free blend of yellow, red and green onions (contains 40
ml sodium).<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">4. Penzeys
offers <a href="https://amzn.to/2EtlNuZ">freeze dried shallots</a> and <a href="https://amzn.to/2WnT5G6">poultry seasoning</a> (a salt free blend of </span></i><em><span style="background: white; font-family: "georgia" , "serif"; line-height: 115%;">sage, white pepper, bell peppers,
lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram and ginger).*<o:p></o:p></span></em></div>
<div class="MsoNormal">
<em><span style="background: white; font-family: "georgia" , "serif"; line-height: 115%;"><br /></span></em></div>
<div class="MsoNormal">
<em><span style="background: white; font-family: "georgia" , "serif"; line-height: 115%;">5. <a href="https://brandless.com/products/organic-garlic-chili-flake-seasoning"><span style="mso-bidi-font-style: normal;">Brandless</span></a> has a great, </span></em><i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">organic garlic and chili flake seasoning blend.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">6. The combination
of spice blends used makes the addition of salt and pepper unnecessary. </span></i><em><span style="background: white; font-family: "georgia" , "serif"; line-height: 115%;"><o:p></o:p></span></em></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">** As the
lemon is not exactly “stuffing”, there’s no need to secure it inside the cavity—but
I still use two or three toothpicks to close the flap over the top and allow
the lemon to steam and also to get an even crisp on the skin all around.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<br />
<br />
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-20003928350591839642019-05-20T23:00:00.001-04:002019-05-20T23:10:41.536-04:00Mélange: Sardinian Cuisine<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1HoDpq0Zr3nmKAlG3aaq140b7NiOs4RgCmh6Itbx0xWezJIWVmtW8s5eAnOG_QD6dnW_l4PQvbmxxGcJwvD9JhUWgTs58hFOYlpNEP9fQdYkwGC1qPZXDn18Uepz0nnyubOK7vpe64A/s1600/melange+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="1500" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1HoDpq0Zr3nmKAlG3aaq140b7NiOs4RgCmh6Itbx0xWezJIWVmtW8s5eAnOG_QD6dnW_l4PQvbmxxGcJwvD9JhUWgTs58hFOYlpNEP9fQdYkwGC1qPZXDn18Uepz0nnyubOK7vpe64A/s320/melange+logo.jpg" width="320" /></a></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<b><span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">3. Sardinian Cuisine</span></b><span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Mom has a trace of Sardinian ancestry. Although at this point we’d be
guessing, it is a safe bet that this is form her maternal side—specifically her
maternal grandfather’s side of the family. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<span style="color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczZQpIFbZ9v1Iv5FQMWjreKIDO5YnoFBEyNaSJ4kptDr0hcMWhWM_BvREN8VwgmwtvEBV4qj39M9SaKyNHLDwF6qzS-u1mlSo_4zJBYlqRLzrxS1fgwYmUVdVgUq6KZ_eCh5fwhJ6qy0/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczZQpIFbZ9v1Iv5FQMWjreKIDO5YnoFBEyNaSJ4kptDr0hcMWhWM_BvREN8VwgmwtvEBV4qj39M9SaKyNHLDwF6qzS-u1mlSo_4zJBYlqRLzrxS1fgwYmUVdVgUq6KZ_eCh5fwhJ6qy0/s320/Slide1.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<span style="color: #222222; font-family: "tahoma" , sans-serif; font-size: 12pt;">I half expected Corsicans, but Sardinians caught us both by surprise. Admittedly,
I know very little about Sardinia. The fact that there is a Catalan connection
is news to me, and I found the </span><a href="https://en.wikipedia.org/wiki/Sardinia" style="font-family: Tahoma, sans-serif; font-size: 12pt;">Wikipedia</a><span style="color: #222222; font-family: "tahoma" , sans-serif; font-size: 12pt;">
entry fascinating and a gateway to all sorts of knowledge I did not possess
before and now I must have! Every hyperlink lead to another epic page of
fascinating facts—including an aside to the page about the </span><a href="https://en.wikipedia.org/wiki/Giants_of_Mont%27e_Prama" style="font-family: Tahoma, sans-serif; font-size: 12pt;">giants of Mont’e
Prama</a><span style="color: #222222; font-family: "tahoma" , sans-serif; font-size: 12pt;"> who reminded me of </span><i style="color: #222222; font-family: Tahoma, sans-serif; font-size: 12pt;">The Iron
Giant</i><span style="color: #222222; font-family: "tahoma" , sans-serif; font-size: 12pt;">.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuZoLXfffNWc_0zkegyPVunp3kCSW4oPfrAAnm6bPkxncvPPEdPDDUtxQA9p2F1ZALhWfIgkNJh1yeAtCWwwOyq1-YqnsG-BPjURSsFPnoMAGZuLdY-wpYG1ktU4wrGe3x5GEm0fcZR0/s1600/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuZoLXfffNWc_0zkegyPVunp3kCSW4oPfrAAnm6bPkxncvPPEdPDDUtxQA9p2F1ZALhWfIgkNJh1yeAtCWwwOyq1-YqnsG-BPjURSsFPnoMAGZuLdY-wpYG1ktU4wrGe3x5GEm0fcZR0/s320/Slide2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">From its ancient history to its beautiful architecture
to the beautiful beaches, Sardinia is immensely interesting. But, of course, it
is the food that we wanted to know more about…</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">It actually turns out that we already have a dish in our
repertoire that is very much the ringer for one of Sardinia’s national dishes.
According to <a href="https://www.sardiniaunlimited.com/10-sardinian-top-dishes">Sardinia
Unlimited</a>, a “typical [S]ardinian pasta” . . . <i style="mso-bidi-font-style: normal;">fregola</i> is made of semolina and rolled into balls, and one of the
most delicious ways to serve it is with seafood in a saffron broth. To me, the
Sardinian delicacy looks very much like my Mom’s seafood medley with pearl
couscous. The difference, apparently, is that <i style="mso-bidi-font-style: normal;">fregola</i> is toasted—but Mom actually toasts the pearl couscous
before cooking it, so I expect we’ve already achieved the taste profile for the
dish (toasting the pasta makes it taste a little nutty).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_T7Gh4PmfQRTACmxv5cEJJ2h1Rm0LWeMSIx2DGhDByhgVPXvFugV4JlLsoQjUb3DVvHzszYCzd4FHi5sXnALUQrz75tIiTpFM12CxLeZiqq5-fLKy8dlZxsgV3scfRN8Y3l0w-gB5Lnw/s1600/Slide3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_T7Gh4PmfQRTACmxv5cEJJ2h1Rm0LWeMSIx2DGhDByhgVPXvFugV4JlLsoQjUb3DVvHzszYCzd4FHi5sXnALUQrz75tIiTpFM12CxLeZiqq5-fLKy8dlZxsgV3scfRN8Y3l0w-gB5Lnw/s320/Slide3.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I am toying with making <i style="mso-bidi-font-style: normal;">malloreddus</i> (Sardinian gnocchi) with sausage. In one of the recipes
I consulted, it was suggested to substitute with <i style="mso-bidi-font-style: normal;">cavatelli</i>—though specialty shops will likely have <i style="mso-bidi-font-style: normal;">malloreddus</i>. There are two recipe
variations that I want to play with, in each you’ll cook the pasta to al dente
in salted boiling water to package instructions. Always reserve ½ cup of pasta
water to add to the sauce at the end of cooking.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfPHd78ptn-THOpjDwcSYPgxp4hXbGVRsdaLpQgi6Ck9i-dqDII0Yi37GjGjmT6R_KhHO_q57t-dykx_Q7SZOA9U8u9wJHMx3mIIlvHo4iMJKYu2xFVv8USD2ht-7WvW7qNbY-ERBFP0/s1600/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfPHd78ptn-THOpjDwcSYPgxp4hXbGVRsdaLpQgi6Ck9i-dqDII0Yi37GjGjmT6R_KhHO_q57t-dykx_Q7SZOA9U8u9wJHMx3mIIlvHo4iMJKYu2xFVv8USD2ht-7WvW7qNbY-ERBFP0/s320/Slide4.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Malloreddus
del Pastore</span></u></i><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"> (Sardinian Gnocchi with Sausage and
Ricotta)<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ lbs
whole milk Ricotta<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">¼ cup
freshly grated Pecorino (recipe calls for Sardinian Pecorino, but in a pinch
Romano will do)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Pinch of
freshly ground black pepper (to taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ lbs
spicy pork sausage, casings removed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2-3
cloves of garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">1 TB extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">In a bowl, mix cheeses and pepper, and beat until smooth.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat oil in a pan over medium-high heat and cook sausage.
Crumble with the back of a spoon or spatula, and turn to make sure pork browns
and cooks through evenly (between 8-10 minutes). Add garlic and mix in for
about a minute. Fold in pasta, the pasta liquid, and the cheese mixture
stirring to coat pasta with sauce. Remove from heat and serve. <o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Note: there is no salt in the sausage mixture
because there’s enough salt content in the cheeses and the pasta. To serve
drizzle extra virgin olive oil over pasta.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhM-y1FYxWKMUMucKeTJ28corkHLCD-hC0aojjJWm6G5VE-_yhODSFIbO5nNZ_IKapkxjuCrncED08G2CNLqtqcVvPa4khJrep6z3D563b8NaBYBT631q49snsPDVJ-tyRA1USqdlRNw/s1600/Slide5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhM-y1FYxWKMUMucKeTJ28corkHLCD-hC0aojjJWm6G5VE-_yhODSFIbO5nNZ_IKapkxjuCrncED08G2CNLqtqcVvPa4khJrep6z3D563b8NaBYBT631q49snsPDVJ-tyRA1USqdlRNw/s320/Slide5.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Malloreddus
alla Campidanese</span></u></i><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"> (Sardinian Gnocchi with Sausage,
Tomatoes, and Saffron)<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½-1 lbs
fresh tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ cup
of grated Pecorino<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ tsp
saffron threads <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">½ cup
water <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1
onion<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2-3
garlic cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 lbs pork
sausage <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Extra-virgin
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Basil leaves
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Have a bowl of ice water on the side. Heat up water to a
boil. Score the bottom of tomatoes with a knife and add to boiling water for
about 30 seconds. Remove from pot and immediately add to ice water. Reserve ½ cup
of warm water, add saffron, and set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Mince onion, garlic. Peel tomatoes (see note), chop into
small pieces and set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat about 1 tablespoon of olive oil on medium-high
heat, sauté garlic and onion until onion is translucent. Add sausage, brown lightly
for 4-5 minutes and crumble. Add tomatoes and basil leaves, the saffron water,
and salt and pepper to taste (it’s safer to under-season and adjust at the
end). Stir and simmer on low heat for 30-45 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Note: peeling the tomatoes is not absolutely
necessary, and if you are skipping that step then do not boil or immerse in
iced water. To serve, fold in pasta and Pecorino, stir to coat pasta in sauce
and remove from heat. Drizzle with olive oil, garnish with fresh basil leaves
and additional cheese and freshly ground pepper.<o:p></o:p></span></i></div>
<br />
<br />
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-27466863957822604662019-05-11T14:01:00.002-04:002019-05-11T14:01:49.188-04:00Mélange: Senegalese Cuisine<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG9pKR6BXH_tdlHWzi1qJuEmz5pf0BmoCS-dxW0RNOxSjycJM6txRr2k8tSOOlbohaoBeZFc1prIvIKdIeM9_0VhohaRM79CwCY-V8uwS1xIA57okawj_Gt8nvER9tglwdTvq8OiAmvQ/s1600/melange+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="1500" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG9pKR6BXH_tdlHWzi1qJuEmz5pf0BmoCS-dxW0RNOxSjycJM6txRr2k8tSOOlbohaoBeZFc1prIvIKdIeM9_0VhohaRM79CwCY-V8uwS1xIA57okawj_Gt8nvER9tglwdTvq8OiAmvQ/s320/melange+logo.jpg" width="320" /></a></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<b style="background-color: transparent;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt; mso-outline-level: 3;">
<b style="background-color: transparent;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">2. </span></b><b style="background-color: transparent;"><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Senegalese Cuisine</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Both my mother and I have a trace of ancestry shared
with folks from Senegal. It is difficult to determine whether this is entirely
from my maternal side or if I also share a little bit from my paternal DNA. But
then, the African ancestry is problematic because all the multicultural mixing
means we strayed far from the motherland in many ways.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Senegal is the westernmost point in continental Africa
(a nice swim across from Cape Verde). A base of operations used by the
Portuguese, Dutch, and British slave traders; Senegal was eventually taken over
by the French. Whether any Portuguese and French ancestry is attached to
Senegal is unclear—we’ll never know!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSua-61eWygDnc8IXTp-VCuPBRgqcyUrhlvhq3EvPUbB7YeO2jBrkOOy-WZW8cQSP7FxmGox4rBovHKCqzbQNrJixe0rR5vSwVJ92zNtWDCpB8tk7qVVLGcyW38TVY2k5-V2xLbnWFh-g/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSua-61eWygDnc8IXTp-VCuPBRgqcyUrhlvhq3EvPUbB7YeO2jBrkOOy-WZW8cQSP7FxmGox4rBovHKCqzbQNrJixe0rR5vSwVJ92zNtWDCpB8tk7qVVLGcyW38TVY2k5-V2xLbnWFh-g/s320/1.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Because of its colonial history, Senegalese cuisine is
influenced by Northern African, French and Portuguese culinary traditions. And
because Senegal is one of the most ethnically diverse nations in the African
continent, regional variations of dishes abound. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Popular ingredients range from chicken and lamb (which
make up for plenty of stew recipes). A coastal nation, Atlantic fish is also an
important part of their diet. Their biggest crop is peanuts, and certainly
there are plenty of peanuts sauce recipes in their repertoire. They also grow
couscous, white rice, yams, lentils and peas. I like all of this, which adds to
the mystery of why I don’t have more Senegalese dishes in my own catalogue.
Because they are predominantly Muslim, though, they have no pork in their diet.
Other than that, their food seems pretty tasty. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">While it is entirely possible, I don’t specifically
recall having any Senegalese food. I have had my eye on a recipe for a few
years but it still hasn’t made the rotation: chicken stew (<i style="mso-bidi-font-style: normal;">poulet yassa</i>). My interest has not waned but we have encountered a
problem: Mom seems to have developed an allergy to mustard and this means
rethinking the marinade.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">The beauty of Chicken Yassa is that it is such a
versatile dish: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">1. it can be made with
thighs, legs, breasts or a whole cut up chicken,<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">2. it can be in winter or
summer (grilled or in the oven), and<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">3. there are enough
variations that adaptations are easy to conceive.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EjQ5ZhaPz3D1n0ij7J-oeOOG2ZfYlvHPazemjEtcpn8-qn9MRE8ier3AL-hyNnDTXdSK-HEw_NSYzepXTrIc-m1Psu2mdkrVgCdm0-BsbQvNJaQ5xHa6XfwgOMaBhjMF2eipygSXaQc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EjQ5ZhaPz3D1n0ij7J-oeOOG2ZfYlvHPazemjEtcpn8-qn9MRE8ier3AL-hyNnDTXdSK-HEw_NSYzepXTrIc-m1Psu2mdkrVgCdm0-BsbQvNJaQ5xHa6XfwgOMaBhjMF2eipygSXaQc/s200/3.jpg" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Chicken Yassa requires four important steps: (1) marinade
(for taste as well as tenderizing), (2) brown meat, (3) sauté onions, and (4) simmer.
The marinating can be done overnight, and the dish requires light hands-on
work. You won’t have to stand watch over the stove while it cooks. So, if you
make this for guests, you can enjoy their company—plus it can be made ahead and
reheated.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">And while the recipe and its taste profile seem familiar
enough, what distinguishes this dish is the onion marinade. It gives it a nice
kick. The dish is said to have originated in Southern Senegal, but I suspect a
Northern African influence because the marinade resembles scabetche (or <i style="mso-bidi-font-style: normal;">escabeche</i> for my Latino cousins).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdDCZVugbEpWQijFETMpSF5JP_ui3KkrMJyS60hONhyphenhyphenB2sgTIB9hNiCFFmdF9SZ469QbS4D-BzkAKSg3uIUZ6woDyEhlIPWBxr72sEqwC4KREKLMfke69mEbFJ_pWtuWDsYd7ZVjg2co/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdDCZVugbEpWQijFETMpSF5JP_ui3KkrMJyS60hONhyphenhyphenB2sgTIB9hNiCFFmdF9SZ469QbS4D-BzkAKSg3uIUZ6woDyEhlIPWBxr72sEqwC4KREKLMfke69mEbFJ_pWtuWDsYd7ZVjg2co/s320/4.jpg" width="320" /></a></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><u><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><u><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Poulet
Yassa</span></u></i><u><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"> (Senegalese Chicken Stew)</span></u><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">For marinade:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">4-6
onions thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">½
cup vegetable or peanut oil (divided)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">5-6
cloves of garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">½
cup lemon juice (approximately 4 lemons)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">½
cup red wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">1
chile pepper (or a jalapeño) chopped* (see notes)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">2
tablespoons Sriracha mayonnaise* (see notes)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt
and pepper to taste* (see notes)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">1
whole chicken cut in serving pieces or 3-4 lbs in chicken thighs, legs, and
breasts (skin on)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">½ cup water (or low sodium chicken stock) <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Optional:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">One large carrot cut in ¼-inch slices<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">¼ cup of salad olives<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Mix ¼ cup of oil and all ingredients together to create
marinade and rub onto chicken. Refrigerate overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Remove chicken from marinade. Grill chicken 10-15
minutes per side (brown but do not fully cook).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat ¼ cup of oil in pan on medium and sauté onions
until soft and translucent.<span style="mso-spacerun: yes;"> </span>Add rest of
marinade, carrots and olives (if using), and water (or stock), bring to a boil.
Cover and cook for 5-8 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">Add chicken to pan, reduce heat to simmer. Cook until
chicken juices run clear (20-30 minutes).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKsGsfPXOtcvBIxq5JomndOHzxYR3H6aiyuCZ3rSN_u8JHjRWRunYcj8gympnk5rihIToq0cxeex3ohrC9vBjvTXyykMMnX7AaxmqJiGgnjRsTx-DsF_y-m_zU72tkUz8vKp0wlXg0Vs/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKsGsfPXOtcvBIxq5JomndOHzxYR3H6aiyuCZ3rSN_u8JHjRWRunYcj8gympnk5rihIToq0cxeex3ohrC9vBjvTXyykMMnX7AaxmqJiGgnjRsTx-DsF_y-m_zU72tkUz8vKp0wlXg0Vs/s320/2.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-left: .25in; text-indent: -.25in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">Notes: <o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">1. To make the
Sriracha Mayonnaise: mix 1 cup of mayonnaise, 2 teaspoons of powdered garlic, 1
tablespoon of Sriracha, 1 lemon juiced (if you have no lemons, you may use
limes for a slightly different tartness, or substitute with a tablespoon or two
of vinegar), and a pinch of sea salt (alternatively, you may substitute salt
with a few dashes of Worcestershire sauce). This can be made ahead and keeps
well refrigerated.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">2. If using
Dijon mustard (or my Sriracha mayonnaise alternative) you may wish to curtail
additional salt—especially if you’ll also add olives at the end. The same can
be said for pepper—it depends on how much heat you enjoy. Taste the marinade
before adding to chicken, do not over-season.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">3. Most yassa
recipes include a cube of Maggi or chicken stock, but we omitted and used water
instead to keep the sodium content relatively low.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 9.0pt; text-indent: -9.0pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">4. You can use
bell peppers, if you prepper a milder taste.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%;">You may serve with additional lemon slices (if you like
it tart). Serve over rice (white or brown) or couscous. Bon appétit, mon ami!<o:p></o:p></span></div>
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-27263433376137912672019-05-03T22:11:00.002-04:002019-05-11T11:07:22.737-04:00Mélange: Native American—Andean Cuisine<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Those of you who know me, or who read Volume 2 of The Food Goddess </span><a href="https://www.amazon.com/Kali-Food-Goddess-Amanda-Browne-ebook/dp/B008AC5V5Y" style="font-family: tahoma, sans-serif; font-size: 12pt;">cookbook</a><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">, know that I am the product of several generations of interracial/multicultural marriages. And I have tried to incorporate dishes from all the ethnic groups and national regions that I knew about. I always loved the idea of having a global cultural heritage and making it my own.</span><br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">After taking Ancestry’s DNA testing, we were surprised about what we each inherited but also what we both lacked that we expected to find in our personal maps. There were some surprises, and what I want to do is combine Mom’s and my results and add recipes for each country of origin we didn’t know about. And we have lots of choices because my people liked to travel and mix it up!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">There are three goals here:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0in 0.5in;">
<i><span style="font-family: "georgia" , "serif"; font-size: 12pt;">1. To expand our culinary repertoire,</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0in 0.5in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12pt;">2. To learn a little more about our ancestors and honor them in doing so, and<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">3. To inspire me to blog more regularly.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">So this is the first in a series which I’ll call “mélange”—mostly because that’s just a medley and often a delicious one, so it seems appropriate. I’ll be exploring cultural entries from our collective DNA map and coming up with the most interesting recipes I find (and there may be some rumor, speculation and innuendo thrown in, maybe a fact or two, but mostly an excuse to cook!).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Countries and cultures will be chosen at random and will not appear in any preset order, except whatever whim drives me that week… To start us off, I will try to choose cultures and regional cuisines I haven’t covered yet, and then revisit those I am well versed in (and that I’ve shared with you already).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKGZKKbTMIGnD1rKMWw8m4X6lZD4Pko8rM91sSnKIMAtgvHvs-31OKZsRNNc3LUSvQ382lU_qZ_Vuxr7Y4A5soTXwQaXdCofIrALIb1IpgelJiMz8I33wQB4-3jDQB8PCB04b-tKsBqAs/s1600/melange+elements.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="1500" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKGZKKbTMIGnD1rKMWw8m4X6lZD4Pko8rM91sSnKIMAtgvHvs-31OKZsRNNc3LUSvQ382lU_qZ_Vuxr7Y4A5soTXwQaXdCofIrALIb1IpgelJiMz8I33wQB4-3jDQB8PCB04b-tKsBqAs/s320/melange+elements.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">1. Native American—Andean Cuisine<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Both Mom and I inherited a trace of Andean heritage, which in my mind translates to New World Highlander! And while I am not aware of whether this is a trace of my mother’s paternal grandmother or an older ancestor, modern day relatives appear to be spread out around the western coast of South America from Ecuador to Chile <i style="mso-bidi-font-style: normal;">(see map)</i>.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18C-N4tjZT7ew4xeJAKvJwXCJ1bGufVwiJP9N8G1NTZ4qb3psT2bUGrz7WOUMvzjnKuXpF2HDPuD4GbibiCHm6c2sAJxeHT9AZ2Tnm8B3ThqeE5bHj3jnKXUodXy7U3roz5Jc1ZTOQxW4/s1600/Andean+Countries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18C-N4tjZT7ew4xeJAKvJwXCJ1bGufVwiJP9N8G1NTZ4qb3psT2bUGrz7WOUMvzjnKuXpF2HDPuD4GbibiCHm6c2sAJxeHT9AZ2Tnm8B3ThqeE5bHj3jnKXUodXy7U3roz5Jc1ZTOQxW4/s320/Andean+Countries.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">And while I will certainly revisit each of these countries' cuisines, I wanted to start with Andean food in general. I love the idea of starting with something pre-Columbian. We could easily to lump it into <i>some sort of Incan ancestor</i>, the truth is that there are several cultures in the area--including the Atamaca, Aymara, Kichwa, Quechua and Uru people (not including the Colombian indigenous folks along the Andes).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">The gifts Andean culture bestowed on civilization include the domestication of squash around 8000 BCE by the Las Vegas culture from present-day Ecuador. These mountain folks, through the centuries, mastered agriculture and had consumable crops that still exist today, and some of which I have indulged in with careless abandon—some even led me to criminal behavior and it is not the obvious one!—from potatoes to tomatoes, chile peppers, pineapples, peanuts, several varieties of beans, cotton and coca.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Andean cuisine is replete with vegetables, especially tubers, so the vegetarians and vegans will find great options here (just steer clear of anything that says cuy and ask no questions about it).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">When we make a large batch soup--as opposed to a quickie wonton soup--on one of its leftover iterations, it is likely to get an infusion of cornmeal to thicken it (especially nice with a chicken <i style="mso-bidi-font-style: normal;">asopao</i>). And while soup and stew season is about to end here, we do have several rainy days coming our way so that cornmeal soup sounds awesome. The word <i style="mso-bidi-font-style: normal;">chochoca</i> is Quechua for a type of maize flour (cornmeal). The soup is generally made with beef or pork (spare ribs), but it works as a filling and satisfying vegetarian dish as well. Here’s an easy version to get you started.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcNqSS8aJMwgpJgQ3XObqLKL1ERMj5UDQ0HE2Gk3DOkoVAYlVvmgXnAgvm9wJg17Ay6IDvoZceS1XsN2zsLMmjjk4XD7whKZ66ekQ5uxhjqNGmNA5ahv53qnBHfiiHB9Av_FMe0je2JXC/s1600/chochoca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcNqSS8aJMwgpJgQ3XObqLKL1ERMj5UDQ0HE2Gk3DOkoVAYlVvmgXnAgvm9wJg17Ay6IDvoZceS1XsN2zsLMmjjk4XD7whKZ66ekQ5uxhjqNGmNA5ahv53qnBHfiiHB9Av_FMe0je2JXC/s320/chochoca.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><u><span lang="ES-PR" style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Caldo de Chochoca</span></u></i><u><span lang="ES-PR" style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"> (Cornmeal Soup)</span></u><span lang="ES-PR" style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">½ cup of cornmeal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 cups of water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">2 tablespoons of vegetable or canola oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 ½ lbs of beef (for stew, in bite sized pieces)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 celery stalk, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 leek, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 medium to large onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">4 cloves of garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1 tablespoon of <i style="mso-bidi-font-style: normal;">aji colorado</i>*<i style="mso-bidi-font-style: normal;"> </i>paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">6-8 cups of water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">2 or 3 medium potatoes, cut in pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">½ cup of shredded white cabbage<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">1/8 cup chopped mint<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Lightly season meat with salt and set aside. Heat oil in a Dutch oven under medium low flame. Sautee garlic and onion (until translucent but not so long that garlic browns). Add the <i style="mso-bidi-font-style: normal;">aji colorado </i>(see note below), and stir until well mixed.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Add meat, celery, leek, until meat is browned on all sides. Add water and bring to a boil.<span style="mso-spacerun: yes;"> </span>Add potatoes, cabbage and half the mint leaves. Cover and cook until the potatoes are tender (at least 20 minutes).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Add the cornmeal and stir until fully incorporated (the broth will thicken and gain a velvety finish). Add salt, if needed, and cook for another 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;">Serve hot and garnish with remaining mint leaves.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<i><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">Notes:</span></i><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;">1. You may make your own <i>aji colorado </i>paste (panca pepper paste). If you want to make your own, there is a recipe <a href="http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/">here</a>. If you have a good international section in your market, you may purchase any of these: <a href="https://www.amazon.com/gp/product/B003CHTX8I?ie=UTF8&tag=kalistemplofd-20&camp=1789&linkCode=xm2&creativeASIN=B003CHTX8I">Inca Food’s A<i>ji Panca</i></a>, Do</span><span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;">ña Isabel’s <i><a href="https://www.amazon.com/gp/product/B00BKAL1WA?ie=UTF8&tag=kalistemplofd-20&camp=1789&linkCode=xm2&creativeASIN=B00BKAL1WA">Panca Pepper Paste</a>.</i></span><span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><i><br /></i></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;">2. I saw a recipe that includes daikon, though I don’t know that this is a traditional ingredient. I saw another recipe that included corn on the cob, cut in one-inch pieces, added at the end as you add the <i>chochoca.</i><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><i><br /></i></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;">3. You may use spare ribs, though this is best left for a lazy Sunday when you have time to let the broth simmer for an hour or more.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;">4. You may also make your own cornmeal, and there is a great piece about it <a href="https://www.seriouseats.com/2013/03/diy-cornmeal-from-popcorn.html">here</a>.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qLi6SItCGGYMW0p9T2UlgtuLkcwG5YHJgCjHe_aTqDkNu_j9njCb6CiyxGhA8e1yzHmHQN6ayKkSk2fTcs84B96Agk0ObF5HX7G-Ul1SLQ4TekgJNAmY6QiJU7Ym7M93vpyVK20y2hV9/s1600/cornmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="700" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qLi6SItCGGYMW0p9T2UlgtuLkcwG5YHJgCjHe_aTqDkNu_j9njCb6CiyxGhA8e1yzHmHQN6ayKkSk2fTcs84B96Agk0ObF5HX7G-Ul1SLQ4TekgJNAmY6QiJU7Ym7M93vpyVK20y2hV9/s200/cornmeal.jpg" width="200" /></a></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto; text-indent: .25in;">
<span style="font-family: "georgia" , "serif"; font-size: 10pt; line-height: 15.3333px;"><br /></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-3048267086554143032019-01-17T23:54:00.002-05:002019-01-24T04:37:06.349-05:00Trader Joe's Run: Seafood Extravaganza<span style="font-family: "tahoma" , sans-serif;">We have been
eating healthier since my medical emergency last summer. Of course, as most of
you know, taste has <u>not</u> been sacrificed in any way. And there is something absolutely
delicious in the idea that you can eat well and lose weight in the process.</span><br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5hp1Cbf7x_uGJ-SVF3ouOIzu7LkX10moqJpX8vPrZuyYTTZhFWODMaRrkmfEl7j_aKTbak0_i2Ohki4YGGqZt3QhXnHT-GOFTAhJRZ9FCnzjFG0Z1u35tGJggtANr1oGVVcw3q1mOT4/s1600/yum.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="1600" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5hp1Cbf7x_uGJ-SVF3ouOIzu7LkX10moqJpX8vPrZuyYTTZhFWODMaRrkmfEl7j_aKTbak0_i2Ohki4YGGqZt3QhXnHT-GOFTAhJRZ9FCnzjFG0Z1u35tGJggtANr1oGVVcw3q1mOT4/s320/yum.jpeg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">Of course,
for those of you following the Twitter weekend feed for <a href="https://twitter.com/hashtag/KaliFoodGoddess?src=hash">#KaliFoodGoddess</a>,
not everything there is exactly healthy – because you should detour to culinary
treats every once in a while. <i style="mso-bidi-font-style: normal;">Ain’t
nobody gonna give up bacon or fried chicken </i>(but we have new ways to
achieve the effect without clogging our hearts).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkVYCInfJf2DPuIhwt6_-qk8v1ZxrsquUFxiAGIKs7PRtoar_yq5Loce98t-xSZMT1YpkwDWo5sexZsMlYfu-SKGI0MpnpgrXRq-_ofo0UHK2WVXEuPz25uiyuHU-1gQl1PtmV94S87Y/s1600/fried-chicken-chicken-fried-crunchy-60616.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkVYCInfJf2DPuIhwt6_-qk8v1ZxrsquUFxiAGIKs7PRtoar_yq5Loce98t-xSZMT1YpkwDWo5sexZsMlYfu-SKGI0MpnpgrXRq-_ofo0UHK2WVXEuPz25uiyuHU-1gQl1PtmV94S87Y/s200/fried-chicken-chicken-fried-crunchy-60616.jpeg" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">We did a
Trader Joe’s run yesterday, to refill our pantry and fridge with goodies in
anticipation of the coming snowstorm. If we end up home-bound for a few days,
we’ll need for nothing in the food department.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">We were
sorry to hear that they’ve discontinued the crab meat, but we still managed to
get a few seafood products from their frozen selection. Mom’s favorite, the seafood blend is still
available and it is always a good meal. A mix of small shrimp, calamari rings
and bay scallops, she usually adds a handful of medium sized shrimp (or lobster balls). And our
go-to recipe includes their Asian stir fry veggie bowl which contains a
generous amount of already cut baby corn, bamboo shoots, bok choy, broccoli,
carrots, water chestnuts, mushrooms, onions (white and red), peppers (green and
red), snap peas and snow peas—every once in a while somebody throws in celery,
basil… Mom always adds garlic, because <i style="mso-bidi-font-style: normal;">of
course!</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1NUlG_WrhJhj6tgAHFWXpmfcvBqhXJ_3PkZZEx451iwuVT8RRLyXoJp7dVb1rzYSqezJ5zEEIgXt0P8xpbR334glW6z9IpcQM17ZPHVrHMp1tnXSzajrUQ_t3bm-kWvqFQGeXROhrR0/s1600/with+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1NUlG_WrhJhj6tgAHFWXpmfcvBqhXJ_3PkZZEx451iwuVT8RRLyXoJp7dVb1rzYSqezJ5zEEIgXt0P8xpbR334glW6z9IpcQM17ZPHVrHMp1tnXSzajrUQ_t3bm-kWvqFQGeXROhrR0/s320/with+rice.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">Last night’s
version included freshly squeezed lemon juice and its aromatic zest. But
because there is no salt content beyond what the seafood contains naturally,
you can splurge and use a little soy sauce here, or fish sauce, or
Worcestershire sauce. A little Old Bay seasoning wouldn’t hurt it either. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Y_zLrmGgMOKrjrp_q1F6mxkTRFTCue-vYv2ZLe4Ei6_CFZOXBwhAlaCJEg6yi9kQt9D01lbVWEHcr65-Ezi5YMnWk8fhXBVZDEQVBhqBVEZDhfHkcZkusvNy2K-DyqUnZnCIxp7ktw/s1600/no+carbs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Y_zLrmGgMOKrjrp_q1F6mxkTRFTCue-vYv2ZLe4Ei6_CFZOXBwhAlaCJEg6yi9kQt9D01lbVWEHcr65-Ezi5YMnWk8fhXBVZDEQVBhqBVEZDhfHkcZkusvNy2K-DyqUnZnCIxp7ktw/s200/no+carbs.jpg" width="200" /></a><span style="font-family: "tahoma" , "sans-serif";">In all, the
seafood blend totals about 80 calories per serving and the veggies add about 25
more, and this gives you some wiggle room if you choose to add carbs to the mix. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">We usually have it with rice, but it's just as lovely with
couscous or risotto or noodles. At the same time, there is enough here so that,
if you prefer, you could let the stir fry be the entire meal. It will be still
be delicious and filling.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">One of these
days, I want to see if I can pull off seafood fajitas with the blend.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">We also got
mahi-mahi, tuna, and salmon burgers. While we sometimes make these as lunch on
small multi-grain flatbreads; we also make them the protein in our dinner, with
at least one salad and vegetables. We’ve forgone rich sauces for the time
being, and instead will occasionally use a dollop of Sriracha mayo.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVmZvnd6zXffH_SjLiiaxiTKAJpjtGSJzskgR9qvWGUUZDjkRWieL33k-_UjAJZmKefhvT4E1E3GYMbBCHfr9qwkcrnjtRUKy8j4KeHwE_aUOZFiIybSYBdZ1jKkRgEt6shpP4A_PQBs/s1600/burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVmZvnd6zXffH_SjLiiaxiTKAJpjtGSJzskgR9qvWGUUZDjkRWieL33k-_UjAJZmKefhvT4E1E3GYMbBCHfr9qwkcrnjtRUKy8j4KeHwE_aUOZFiIybSYBdZ1jKkRgEt6shpP4A_PQBs/s320/burgers.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">To round up
our seafood bounty, we got a couple of packages of the lobster ravioli and two
small tubs of their fresh pesto sauce. I know, it’s predictable, but it is so
good, we simply trust it will be delicious every time we make it! (And for
those interested in such things, the calorie count is a lot lower than you’d
expect: the ravioli totals 290 per serving and the pesto 260.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGns4i9pkVBptzG09RSOd6EMlJCdVmI1U5TAq7ERVroRsJgjioJ9gBi-MT4NiPbOm4YFtEMUyB8WGmCBgz6S5Q7llUP8nRgTt_AhS89qutwpTDBviit_WV8tGVrmUAWMN_D8AkwV8fJs/s1600/Lobster+Ravi+wit+Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="640" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGns4i9pkVBptzG09RSOd6EMlJCdVmI1U5TAq7ERVroRsJgjioJ9gBi-MT4NiPbOm4YFtEMUyB8WGmCBgz6S5Q7llUP8nRgTt_AhS89qutwpTDBviit_WV8tGVrmUAWMN_D8AkwV8fJs/s200/Lobster+Ravi+wit+Pesto.jpg" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">I know some
of you have started the year trying to move towards healthier choices, and I’d
like to point to you a great website/app that rates consumer food products for
their nutritional values, has a forum (I haven’t explored this feature because
I’m not really a joiner), diet and fitness trends, and even recipes: <a href="https://www.fooducate.com/">Fooducate</a> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";">So, bring on
the snow, Mother Nature! We will be pretending we are seaside somewhere warm having fresh seafood and loving life.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif";"><o:p><br /></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz2hyphenhyphenxLc5OaJXg4eeXudlPKaJDL0o9Lus703YUXxJeUVVhfTUJqk5HWoYDggm9aUcLIoDhLpt-MQEjLXoYGAnzqp2RZEBo6QWR4fgdw1n2gRnAgab-V9z0oW45xsAA1FIgIi03mIR5E8/s1600/soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="202" data-original-width="250" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz2hyphenhyphenxLc5OaJXg4eeXudlPKaJDL0o9Lus703YUXxJeUVVhfTUJqk5HWoYDggm9aUcLIoDhLpt-MQEjLXoYGAnzqp2RZEBo6QWR4fgdw1n2gRnAgab-V9z0oW45xsAA1FIgIi03mIR5E8/s200/soup.png" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;"> </span><i><span style="font-family: "georgia" , "serif"; mso-bidi-font-family: Tahoma;">[In the
meantime, I experiment with our new AirFryer (currently making a turkey breast—which I will
tell you about it later). And whatever is leftover will be the base for a soup.
Snow soup is as much fun as rain soup, and I am looking forward to that as
well. To those on the path of the coming snowmageddon: stay warm and safe.]</span></i></div>
<br />
<br />
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-57595196666638558462018-08-20T14:23:00.001-04:002018-08-20T14:23:13.841-04:00Avocado Flash Recipes for Summer<br />
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I think we have established
that I love avocados. Growing up in Puerto Rico, I often thought that no meal
was complete without avocado. Over the years, I have shared some of my favorite
avocado recipes (<a href="https://kalifoodgoddess.blogspot.com/2015/07/the-culinary-richness-of-avocado.html">here</a>,
<a href="https://kalifoodgoddess.blogspot.com/2017/06/heatwave-kitchen-survival-avocados.html">here</a>,
and in the Amapola Press Pinterest <a href="https://www.pinterest.com/amapolapress/food-goddess-avocado/">board</a>).
And there is no avocado recipe that doesn’t get my attention!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PFaf0w1Eb5-gwXjPX7pGbXXpgKRxfdX6_nxv40sB5xd8S8pMdZzhKFYI7PmEpCEvmia2NvOVS3qxPvuezW4O4iWwb9FTx5u9pc2oQBlkz4Z0tCfdlnViojRanj-60YD7v4F3XqJUIf4/s1600/Avocado-615x409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="409" data-original-width="615" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PFaf0w1Eb5-gwXjPX7pGbXXpgKRxfdX6_nxv40sB5xd8S8pMdZzhKFYI7PmEpCEvmia2NvOVS3qxPvuezW4O4iWwb9FTx5u9pc2oQBlkz4Z0tCfdlnViojRanj-60YD7v4F3XqJUIf4/s320/Avocado-615x409.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A summer staple now, we
keep flash frozen shrimp in the freezer—always good for a quick meal. Whether
boiled with a dash of Old Bay or quickly sautéed with a sprinkling of garlic
powder and some sort of crushed pepper, the warm shrimp served with diced
avocado and topped with lemon (or lime juice) is the perfect centerpiece to a
big salad. And prep and cooking time will never exceed 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">The combination of salty
and sweet in a creamy marriage is absolutely enchanting! It’s also filling. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">And just as easily as you
used to make a big salad, you can use the mix for tacos, for a rice bowl with
black beans, or as a dollop to dress up a clear broth or a gazpacho.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZc5Nga-wLLdAL_Y3kp8P63P0CL5Q2LPzeqnS_FlGpW8WJTIbuInxenguzIxN-aueYPJMNa4BEbclwQnnozJos3lFTwYslHkBgiUAM-HLJTRdia8LhwGOXjS8CeQhJgNJzlOZ1qx02dM/s1600/shrimp-avocado-salad-DSC_3837-640x425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="640" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZc5Nga-wLLdAL_Y3kp8P63P0CL5Q2LPzeqnS_FlGpW8WJTIbuInxenguzIxN-aueYPJMNa4BEbclwQnnozJos3lFTwYslHkBgiUAM-HLJTRdia8LhwGOXjS8CeQhJgNJzlOZ1qx02dM/s320/shrimp-avocado-salad-DSC_3837-640x425.jpg" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt; mso-no-proof: yes;"><!--[if gte vml 1]><v:shapetype id="_x0000_t75"
coordsize="21600,21600" o:spt="75" o:preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe"
filled="f" stroked="f">
<v:stroke joinstyle="miter"/>
<v:formulas>
<v:f eqn="if lineDrawn pixelLineWidth 0"/>
<v:f eqn="sum @0 1 0"/>
<v:f eqn="sum 0 0 @1"/>
<v:f eqn="prod @2 1 2"/>
<v:f eqn="prod @3 21600 pixelWidth"/>
<v:f eqn="prod @3 21600 pixelHeight"/>
<v:f eqn="sum @0 0 1"/>
<v:f eqn="prod @6 1 2"/>
<v:f eqn="prod @7 21600 pixelWidth"/>
<v:f eqn="sum @8 21600 0"/>
<v:f eqn="prod @7 21600 pixelHeight"/>
<v:f eqn="sum @10 21600 0"/>
</v:formulas>
<v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/>
<o:lock v:ext="edit" aspectratio="t"/>
</v:shapetype><v:shape id="Picture_x0020_1" o:spid="_x0000_i1025" type="#_x0000_t75"
style='width:259.5pt;height:172.5pt;visibility:visible;mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\KALIAM~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title=""/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span><span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This is <a href="https://addapinch.com/shrimp-avocado-salad-recipe/">similar</a> but less
minimalist<o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">I love ceviche with
avocado, and fried fish with avocado, and fish stew with avocado. Avocados are
very accommodating that way: they’ll be just as delicious in a tuna salad as in
a topping for lobster rolls.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGVWNnMXcOqNLf0HVrRS9gjAscI3t87mrarJEwLHpMm4RM6TKczDqiO4z2zXANzR8ffZA92GO__PwJHavSeRZHhc0o2PdWTc1GSqBOkHVigX3LFDVhMSZpoOiYha9q_13aLBeZWg9dd4/s1600/arepas-for-chicken-salad-lt-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="680" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGVWNnMXcOqNLf0HVrRS9gjAscI3t87mrarJEwLHpMm4RM6TKczDqiO4z2zXANzR8ffZA92GO__PwJHavSeRZHhc0o2PdWTc1GSqBOkHVigX3LFDVhMSZpoOiYha9q_13aLBeZWg9dd4/s320/arepas-for-chicken-salad-lt-web.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Our latest obsession has
been adapting this <a href="http://bit.ly/2nffanb">Venezuelan Avocado Chicken Salad</a>
to our taste (though we admit the recipe as written is pretty darn great!). We’ve
been making enough so that after a salad we can also have sandwiches the next
day. We’ve been adding marinated jalapeño slices to it, Sriracha, a lemon
pepper mix Mom loves… We doubled the garlic, of course. And it has been too hot
to make arepas, but that’s next (come on autumn!!!).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Our next tasting joy will
be trying out a dairy free <a href="http://bit.ly/2Bjtc0V">avocado pesto</a>,
which I believe will be the perfect sauce for zoodles and grape tomatoes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7ayGTD0UWCHnsennSZIuCQdczqz4_G162qqTN0o5e1DRjWbVxSKEiJZk5DtoLkyjuQXZIvp7IpgGlR051NHFl3O2AtaO9RxNd5nwmD5hooP9UfxDc7zJQSe_Btdv8BZZ8zt-vhcMpV8/s1600/Avocado_lime_sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1596" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7ayGTD0UWCHnsennSZIuCQdczqz4_G162qqTN0o5e1DRjWbVxSKEiJZk5DtoLkyjuQXZIvp7IpgGlR051NHFl3O2AtaO9RxNd5nwmD5hooP9UfxDc7zJQSe_Btdv8BZZ8zt-vhcMpV8/s320/Avocado_lime_sauce.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">SOURCE: Wikipedia Commons</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">For the record, avocado
goes well with red meat too – though we are trying to limit our consumption of
it. We use an avocado crema as a spread for steak sandwiches instead of mayo. I
generally whip the avocado with a little lemon juice, pepper, a dash of salt
and olive oil, but I love this <a href="https://whatsgabycooking.com/avocado-crema/">recipe</a> too.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">We’ve moved to a heart
healthy menu but we have not sacrificed taste—just added a little less salt to
our dishes and relied far more on our little grill to cook our meals. Through
it all, I get to continue my love affair with the avocado.<o:p></o:p></span></div>
<br /><br />
<br />
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-17464164932860272882018-04-03T14:01:00.000-04:002018-04-03T14:40:24.354-04:00Cookin' Under Pressure: Ground Meats as Staples<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">It was the perfect storm of details that need no rehashing -- psychotic weather, ailments, grieving, March Madness, and hyperactivity leading to the holiday... </span><br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9kqc1oM4YWrKEgHfNCjtb9zeeAmKRJPXmKFvbZiFgqv5_Dq0f-IkyqBzXQRwREDpKtF_rsD_SdcLOFk9iHbju9cf4B8F-f4_zHSIB-scPspX0NWXtE1RFucL_mtU6wGCdwWjXEw-dsk/s1600/meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="199" data-original-width="253" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9kqc1oM4YWrKEgHfNCjtb9zeeAmKRJPXmKFvbZiFgqv5_Dq0f-IkyqBzXQRwREDpKtF_rsD_SdcLOFk9iHbju9cf4B8F-f4_zHSIB-scPspX0NWXtE1RFucL_mtU6wGCdwWjXEw-dsk/s400/meatloaf.jpg" width="400" /></a></div>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">We found ourselves running
out of food and awaiting a springtime snow shower that may leave in its wake
anything between a few inches to quite a few. Neither one of us was feeling our
best, so the question became what we’d do about dinner. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKpToBgoBrWmJbhaCF8OHbrjEyTDJBtdoPZkioryDyGeEAzRdG6eUQHq6JcxZQV5HDiMGn8LrHeGeHz9vtuGwvPzToOdYH1iwXBbDxCDwEKfu8963HXDa7lS5TAb1WlaMR1wnhxT0x5E/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="673" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKpToBgoBrWmJbhaCF8OHbrjEyTDJBtdoPZkioryDyGeEAzRdG6eUQHq6JcxZQV5HDiMGn8LrHeGeHz9vtuGwvPzToOdYH1iwXBbDxCDwEKfu8963HXDa7lS5TAb1WlaMR1wnhxT0x5E/s200/pork.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;">Image from https://www.livestrong.com</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Mom had bought some ground
turkey and ground pork to make a different kind of meatloaf—but for any number of reasons we didn’t get around to it. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">On Sunday, I divided the turkey
in half and the pork in thirds. I broke up the meats, lightly seasoned with salt
and pepper and garlic powder, and mixed in a bowl. I julienned a
small onion and sautéed first the onions and then the meats as I boiled water for pasta. The noodles and my
bastardized and tomato-less Bolognese were ready at the same time and I let it
bind with prepared pesto sauce. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The turkey is pretty
neutral and takes on other more dominant flavors. The sauce is relatively light
but it takes well to the pesto (the pork does not dominate the basil sauce). You can add the pesto to the meat before
mixing with the noodles, and the turkey will absorb some of it. It’s a comfort taste
for a meal that can be prepped in less than 10 minutes and cooked in less than
15!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Q91CcgNZkRJSG0zrx98Cv5WtFo0ONc3G4n_ncBzRUdpUgu64VO5bTV6P2dxrqTklfokgiY8BsRsLcdIqr8A51CiJHqqPg6yb7P8Jij1NOPJmscPNZdC-oxytavytdF3KY2M2PLViLDk/s1600/Angel-Hair-Pasta-with-Pesto-632x474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="632" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Q91CcgNZkRJSG0zrx98Cv5WtFo0ONc3G4n_ncBzRUdpUgu64VO5bTV6P2dxrqTklfokgiY8BsRsLcdIqr8A51CiJHqqPg6yb7P8Jij1NOPJmscPNZdC-oxytavytdF3KY2M2PLViLDk/s320/Angel-Hair-Pasta-with-Pesto-632x474.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">After a week of
insane Easter Bunny duty making cookies and candies, Mom's bum knee declared war and my own body was fighting demonic germs. I thought we should have a soup. Of course, chicken soup is the
standard health aid but the only chicken we have is frozen solid.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I still had half the turkey
and 2/3 of the pork. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I julienned my remaining
small onion, minced the remnant pieces of garlic. I put aside a couple of
tablespoons of capers in some brine and about a teaspoon of lemon juice. I used
about a third of the pork (somewhere between 6-8 ounces or the amount you’d use
for a decent sized burger). I seasoned the meat generously with </span><span style="font-family: tahoma, sans-serif; font-size: 12pt;">pepper and Worcestershire
sauce.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">As I prepped, I started boiling water. Once it started bubbling, I added chicken bouillon. You can use meat
or even vegetable stock, but I like the chicken to start. To it, I added a ¼ cup
of rice. This is going to seem redundant in a minute, but do it anyway. The
rice adds a velvety touch to the soup, and it will make for great leftovers.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Simmer the soup and rice on
medium low flame for at least 20 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MzCv07Rrl6hGcSigLnAPq3REpsp_7iIoWaSZx8bDYg0sXFwYiID5mHV4y3MAaYnzcGSSfBa1g7os1KFZ6BpRzlZ3tz8WqtMGPsdtvrlGkCoAVUv5QD3nqHQkCpooX2hUt708mOMXiFg/s1600/dumpling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="440" data-original-width="783" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MzCv07Rrl6hGcSigLnAPq3REpsp_7iIoWaSZx8bDYg0sXFwYiID5mHV4y3MAaYnzcGSSfBa1g7os1KFZ6BpRzlZ3tz8WqtMGPsdtvrlGkCoAVUv5QD3nqHQkCpooX2hUt708mOMXiFg/s320/dumpling.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Sweat the onions in extra virgin olive
oil, over a medium low flame. Once translucent, add the garlic and when it
cooks through add the capers (3-5 minutes). Mix well and add the meat. Sauté
meat until fully cooked, breaking up further with spatula, for approximately 5-8
minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">At this point the rice is
about halfway cooked. Add meat to soup pot and also add pork dumplings. They’ll
rise in about 5 fives and finish cooking in another 5 minutes. Taste the liquid
and adjust seasonings, if necessary. Needless to say, it is better to under season
and rectify at the end than to over season and be left with something inedible.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The salt, pepper, Worcestershire,
lemon, capers and brine will give the meat a little smokiness that will lend
the dish several layers of flavors. I recommend 4 dumplings and perhaps a
serving spoon of the meat/rice mixture per bowl (which will helpfully settle in
the bottom of the pot). This leaves you plenty of soupy rice with <i style="mso-bidi-font-style: normal;">picadillo</i> as leftovers.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">In less than half an hour
you’ll have something that has depth, and a little heft, that is far more
sophisticated to the palate than it has the right to be! And the best part (for
us) is that I left enough for a couple of bowls for the cold day we expect in
two days.</span><br />
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><i style="font-family: georgia, "times new roman", serif;">And yes, you can have depth and complexity with ground beef, but I find the combination of meats--as with meatloafs--more interesting and satisfying. Pork brings taste and a little fat, turkey and chicken are neutral fillers, veal is lean and beef is more robust.</i></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6QYtlnE9Lnq7AAM3ND6T53SLDJak_Z6ccACe8OTasIbYonC4l-dV-9Zxnk_acq-untEbbeYg3Z9FAyJH4hkOQHKoUL9doosoYmHjc6nsUvUJeyEyruk3K_T765-V7Qb0ucvBNkPdJJU/s1600/dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6QYtlnE9Lnq7AAM3ND6T53SLDJak_Z6ccACe8OTasIbYonC4l-dV-9Zxnk_acq-untEbbeYg3Z9FAyJH4hkOQHKoUL9doosoYmHjc6nsUvUJeyEyruk3K_T765-V7Qb0ucvBNkPdJJU/s1600/dumplings.jpg" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Staples should always go beyond what's in the spice rack or cupboard. I try to have dumplings in
the freezer for quick meals or appetizers. It’d also be cool to
have already divided ground meats for fast weekday meals. Most ground meats may
be refrigerated for a few days plus a couple more days after cooked. It’s
probably best to divide the meats, label, and freeze—it’ll keep between 3 to 4
months, and you can thaw overnight in the fridge.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I have enough turkey
and pork for two burgers, which will be grilled and embraced in the gooey
goodness of Muenster cheese. And I realize that is a lot of the same thing in
the space of 7-10 days, but each dish is sufficiently different to keep the
palate happy.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrWn5kqttOPUcHj5QouayzNj-Z5wSNmiUs9Yft64566Iu3oS8wJZazjhne8yHDpzPc7C0XtLBe-QqpqshPEPKw9w0Vujn8wAn7Oz1hlApluSORe1JY4gxwSyFgC5O5RKAk8z0Y1cFiUw/s1600/Mexicali-Turkey-Burger-Medium-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrWn5kqttOPUcHj5QouayzNj-Z5wSNmiUs9Yft64566Iu3oS8wJZazjhne8yHDpzPc7C0XtLBe-QqpqshPEPKw9w0Vujn8wAn7Oz1hlApluSORe1JY4gxwSyFgC5O5RKAk8z0Y1cFiUw/s320/Mexicali-Turkey-Burger-Medium-1.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><i>Click for a pretty good recipe for <a href="http://finlandiacheese.com/cheese-recipes/mexicali-turkey-burger-jalapeno-muenster/">Mexicali Turkey Burger with Jalapeno Muenster</a></i></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">I can make </span><i style="font-family: Tahoma, sans-serif; font-size: 12pt;">picadillo</i><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"> and combine with black beans
for a Cuban rice bowl (with a couple of lime wedges on the side and a couple
slices of avocado). Or we could drain it and make savory turnovers (pasties). Or tiny meatballs! I work well under pressure, I don't need a menu</span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">—</span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">just send me to the kitchen, coach!</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQkZm5z8t15iaNq5AMKDvjdMeK_LqOR-uY4SOD4v5PN-0RpTxgqyG5-fjOVrGTJaxNj14b4AhIps4HXwaQZ63jxVjvSlS8bJRHLRmaT5RVMQVQgH-WkhAVj0OGGSVyIpncS_ap6Z6C4c/s1600/cuban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQkZm5z8t15iaNq5AMKDvjdMeK_LqOR-uY4SOD4v5PN-0RpTxgqyG5-fjOVrGTJaxNj14b4AhIps4HXwaQZ63jxVjvSlS8bJRHLRmaT5RVMQVQgH-WkhAVj0OGGSVyIpncS_ap6Z6C4c/s1600/cuban.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;">Click for a recipe for <a href="https://www.southernliving.com/recipes/cuban-black-bean-yellow-rice-bowls-recipe">Cuban black bean yellow rice bowl</a></span></div>
<br />
<br />KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-5968828876997020162018-01-11T00:08:00.004-05:002018-01-11T14:55:54.562-05:00Recycling Trader Joe's Tapenade<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">We recycle. The sentiment
extends to food.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">We had a friend who'd proudly assert to anyone who’d listen that they hated leftovers and ate absolutely no
leftovers, nope, not ever. This left us confused because we know something they
apparently do not: Sometimes leftovers are tastier because ingredients get a
chance to </span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">consummate the marriage, as it were.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqdrGTL0SIRRzWDOvuZMkx0Su2Hyriu62rkmWnHj6CpuZXrOngDJBH_mVlpgMhAE39PHCqZRODK98yQX-h9WrTCkC736Ymu04EFrT2xrtKCckBQ_aYge7ePGes6g1Juc6uLYg05t-IFY/s1600/yuck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqdrGTL0SIRRzWDOvuZMkx0Su2Hyriu62rkmWnHj6CpuZXrOngDJBH_mVlpgMhAE39PHCqZRODK98yQX-h9WrTCkC736Ymu04EFrT2xrtKCckBQ_aYge7ePGes6g1Juc6uLYg05t-IFY/s320/yuck.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">This is true of pasta meat
sauces as it is of soups, meatloaf and roast pork—let it sit a day or two and I
swear to you it will taste better than the moment you first plated it after
cooking it! Sometimes in winter we start a soup that morphs from chicken noodle
into three different kinds of soup, if not more (leftovers serving as a base
for a new batch of soup).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Our friend was not a cook,
and perhaps that was part of the problem; though they did not seem to enjoy
food in an epicurean way. There was shame and regret, like their religion, but
not joy in eating—it filled no voids.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHhkkrUj7ij35M1E3j3SjKp7tVGlvMM4mJbsjngPf8c4aNIL0VA5Xgl9jPmlX4xJ5fnQ_ppGHbWK2UNNjOoQZhRpXndl1_n9O94EEFMVeLjbIjWL63a12_dcdVN6ukU5o0psaOI0l6h8/s1600/caviar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="420" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHhkkrUj7ij35M1E3j3SjKp7tVGlvMM4mJbsjngPf8c4aNIL0VA5Xgl9jPmlX4xJ5fnQ_ppGHbWK2UNNjOoQZhRpXndl1_n9O94EEFMVeLjbIjWL63a12_dcdVN6ukU5o0psaOI0l6h8/s320/caviar.png" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Mom and I start the year
recycling elements of the New Year’s meal—leftover caviar becomes a topping to
Mom’s birthday omelet. Somewhere between Boxing Day and the Epiphany, we
combine leftover cheeses, mousses and pates and make a richly delicious quiche.
These are meals made almost entirely out of leftovers but nothing to sneeze at
proverbially. Funnily enough, the quiche tastes better as leftovers (so leftovers of leftovers).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">This year we discovered a
new reason to recycle: Trader Joe’s tapenade. Making your own tapenade is easy
enough, but the Trader Joe’s version is pretty darn good. <a href="http://www.foodnetwork.com/recipes/alton-brown/tapenade-recipe-1916924">Tapenade</a>
can be made in less than 10 minutes, and can be a really satisfying
snack/spread/appetizer--but you have to start by buying good quality olives.
The beauty of Trader Joe’s is that you can have a variety.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnt9F_K51yxiAQNRG8jvwHpl99DCvgCWLQW1c_jBT2a3NglzjpNJHNjk4Qb4SOtO6yK-tVdPlWlSeMjGRhyphenhyphenMPiWAXmNkUo73s_0CQqqMioRcKxlQvRwXKrOGQTc3EKir1eG_yycU6O2U/s1600/1AE2J11QC-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnt9F_K51yxiAQNRG8jvwHpl99DCvgCWLQW1c_jBT2a3NglzjpNJHNjk4Qb4SOtO6yK-tVdPlWlSeMjGRhyphenhyphenMPiWAXmNkUo73s_0CQqqMioRcKxlQvRwXKrOGQTc3EKir1eG_yycU6O2U/s320/1AE2J11QC-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Halkidiki olives (image credit: Olivellas S.A.)</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Trader Joe’s carries two
varieties of tapenade: the original (and mellower) spread is a blend of Kalamata,
black and green olives; and the other includes Kalamata and Chalikidiki olives.
Kalamata olives are the large, meaty Greek black or dark brown olives. Chalkidiki
(or Halkidiki) olives are large green fruit that have all manner of magical
lore attributed to them (including as a PMS cure). The tapenade keeps as long
as it remains refrigerated, so you can enjoy it as a snack for as long as it
lasts. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni8UgqXVbx0TZAMo5U2qR2-kgQzm1hK6UuNEPV-wsFdwlitxtkCNvjMdaPXbn1VaCZnSUClc5xI9cGSQMgUjt8ZbdqohFthu16jBz8vuZsxI0NBpfuz3wAtQQNZbJz6oIRNLkckCofOU/s1600/tapenade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="355" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhni8UgqXVbx0TZAMo5U2qR2-kgQzm1hK6UuNEPV-wsFdwlitxtkCNvjMdaPXbn1VaCZnSUClc5xI9cGSQMgUjt8ZbdqohFthu16jBz8vuZsxI0NBpfuz3wAtQQNZbJz6oIRNLkckCofOU/s320/tapenade.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="background-color: white; color: #274e13; font-family: "georgia" , "times new roman" , serif;"><i>So far, my favorite quick meal
involves tilapia fillets (2 per person). Spread a tablespoon of olive oil to
cover the bottom of an oven pan, season the fish lightly with salt and pepper, top
with a tablespoon or two of tapenade and add a sprinkling of grated Parmesan.
Bake for 15-20 minutes (temperatures depend on how thin the fillets are -- 375 for thinner fillets up to 425-degrees for heftier pieces, or you can broil for no more than 10 minutes). </i></span><span style="font-family: "tahoma" , sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I put the fish in oven as
water starts to boil for rice and finish both at the same time, but this dish will
also go well over pasta or a variety of vegetable side dishes. I
suggest finishing it off with some Sriracha—but you can also bake in chopped
chilis over the fillets. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The fish will flake easily
(and you can use cod, sole, flounder, snapper or any other white fish), and it
will simply melt in your mouth, the spread will create a savory and soft crust
over the fish. The simpler the better, but you can garnish with fresh parsley, cilantro or dill to taste. If you enjoy rice bowls, I can see adding a fried egg to it and
taking it all to a whole new level. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Next we may try game hens
stuffed with tapenade. I’d also love to try some of the tapenade in black bean
soup. We are going to recycle the heck out of this tapenade!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-84245913587353217372017-12-21T14:51:00.004-05:002017-12-21T15:14:09.644-05:00Pastelon and Piononos: Puerto Rican Downsizing of a Dish<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">We knew this woman years ago. I
disliked her the moment we were introduced. We rarely saw her, except around
the holidays, so as we approach the holidays, I sometimes think of her. I
remember having a ridiculous conversation with her as she told me that her
boyfriend’s family knew how to have a really classy Christmas. </span><span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>“They’re white,”</i></span></span><span style="font-size: 12pt;"><span style="font-family: "tahoma" , sans-serif;">
she explained. </span><i><span style="font-family: "georgia" , "times new roman" , serif;">“They had lasagna.”</span></i><span style="font-family: "tahoma" , sans-serif;"> She was very impressed.</span><i><span style="font-family: "georgia" , "times new roman" , serif;"> “Really classy,”</span></i><span style="font-family: "tahoma" , sans-serif;"> she
repeated it in case I missed it.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHXC9oW_J3anBDPhHp31WgFjhgG5qeCKUPwBJCAfcdPkT0Nc56ZeJAKmcqNdZsBUHpfhdi63m1GFFOIwNh5RIUK78yosVNCxTT1G5SXIIL26U6JgjpEFGksXQS8cbMWfhLeH0Krq9R_I/s1600/queen.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHXC9oW_J3anBDPhHp31WgFjhgG5qeCKUPwBJCAfcdPkT0Nc56ZeJAKmcqNdZsBUHpfhdi63m1GFFOIwNh5RIUK78yosVNCxTT1G5SXIIL26U6JgjpEFGksXQS8cbMWfhLeH0Krq9R_I/s320/queen.png" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i><span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif; font-size: x-small;">Soon she began speaking in pronouncements, Her Majesty did...</span></i></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">I was a little confused because I had spent
a cringe-worthy twenty minutes in a fruitless and joyless conversation with her
guest (whom I found out was both her boss and lover). The topic of the
traditional Hanukkah lasagna had not come up, but he did spend a good portion
of the time we were speaking loudly telling me how no one present has living
life properly. He had an opinion about how we were each wrong in our approach
to [pick a topic]. I drank a LOT that night.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="color: purple;"><span style="font-family: "tahoma" , sans-serif;">There was no joy in knowing that uppity twit, especially because her premise was that she'd outgrown being Latina and she ascribed true class only to white folks. Her self-hate made me sad. Puerto Ricans tend to relish telling people their soul is stained by plantains. But she was not one of us and her pride tended towards other qualities beyond her ethnicity or nationality. </span><span style="font-family: "tahoma" , sans-serif;">But this is about food, don't worry about whatever happened to her.</span><span style="font-family: "tahoma" , sans-serif;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">That story comes to mind every time I see
the gastro types in Puerto Rico trying to "elevate" the local cuisine, from its "humble, peasant and slave origins." Last spring I saw a recipe circulating around the interwebs about Puerto
Rican lasagna… <i>Huh?</i> I was curious
what this newfangled pasta dish could be. It turned out to be a pastelón. Not that everything involving alternating layers should be called or likened to a lasagna.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">I wrote about it a
few years back and included a recipe in the cookbook. A pastelón is a big, meat
pie. In the Caribbean there are a few varieties, but traditionally the filling
is made of picadillo. Picadillo means chopped or minced (meat). What makes the
pastelón unique is a plantain crust—which also makes it gluten free.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtftY3esQUeAh4-Kja12v0WzjcYbuVxc-JbtSIrlSwxNHfGLWVp1VDTjH4rYAmudrQ9X-SEI6FtDRvAKJfTKgjAswxPRbQGiTdEgzrEGtHRZwgyRMEGkucdnHivcvGTRkfT7yoKgW65qI/s1600/pastelon.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtftY3esQUeAh4-Kja12v0WzjcYbuVxc-JbtSIrlSwxNHfGLWVp1VDTjH4rYAmudrQ9X-SEI6FtDRvAKJfTKgjAswxPRbQGiTdEgzrEGtHRZwgyRMEGkucdnHivcvGTRkfT7yoKgW65qI/s320/pastelon.jpeg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">In Puerto Rico, the
"crust" is generally made of slices of ripe plantain fried to a golden
crispness. In the Dominican Republic, the crust is made of extra ripe mashed
plantains. I've seen a Cuban combine the two and create a delicious hybrid (mashed bottom and slices up top). Of course, varieties abound and every Caribbean mother and grandmother has her
own recipe!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Pastelón can be made
with chicken or shrimp fillings too; and, it is rumored, there are vegetarian
recipes floating about. While the pastelón is a meal in itself, it can be
served with a simple tossed salad, or a little rice. Macaroni salad is
surprisingly good with it as well.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<a href="https://www.blogger.com/null" name="pciadillo"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Picadillo<o:p></o:p></span></u></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 lb ground beef<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">2 tbs oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 small diced onion<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Crushed garlic (to
taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 small green pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 tbsp tomato paste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 tsp oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Black ground pepper <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Heat oil in pan and
sauté onion, garlic and pepper until softened. Add the meat and brown. Add
tomato paste and herbs, season and mix. Cook for about 10 minutes on medium
heat until meat is fully cooked. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">To season you may
use a dash of salt or a packet of sazón. As an alternative, you may also season
the meat before cooking with a few dashes of Worcestershire sauce. You may add
a third to a quarter cup of water (which you'll allow to evaporate). You may
substitute with red wine vinegar or cooking wine. And, if your heart can take
it, a dash or two of hot sauce can add another dimension to the taste. Instead
of green peppers, you may substitute with sweet and hot chilies. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">The picadillo can
include any of the following, depending on your taste: raisins, diced green
apples, salad olives with pimentos. You can also add about a cup of frozen
peas, green beans or corn (or use mixed vegetables that come already diced for
your convenience) -- add at the last minute of cooking to heat through and mix
thoroughly. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Ultimately, what you
want is moist but not saucy filling. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">You can prepare the
picadillo a few days ahead and refrigerate. This also allows all the flavors to
marry. Heat slightly before filling pastelón or bring to room temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://thumbs.dreamstime.com/t/attractive-chef-cooking-magic-portrait-indian-using-frying-pan-wearing-uniform-63321759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="240" src="https://thumbs.dreamstime.com/t/attractive-chef-cooking-magic-portrait-indian-using-frying-pan-wearing-uniform-63321759.jpg" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt; text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">YES: as I always
encourage, be a rebel, make it your own. </span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6pt; text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">I’m giving you the basic steps, you
run with it as you wish!</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<a href="https://www.blogger.com/null" name="pastelon"><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Pastelón
<o:p></o:p></span></u></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">6 ripe plantains
(dark skin)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1/4 cup of unsalted
butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">1 cup of grated
sharp cheddar cheese <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Cut the ends off the
plantains, cut in halves or thirds lengthwise, and split the skins (see the
archived article on plantains for a more detailed explanation). Place in pot of
salted water and boil for about 10 minutes or until very tender. Drain water
and remove peels. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Mash plantains with
a fork, add soft butter and incorporate into the mashed bananas. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Spray a baking dish
(you may use a pie dish or even a lasagna pan, depending on what you have
available). Spoon half the plantain mixture on the bottom and smooth out the
layer, top with a third of the cheese and a layer of meat. Add cheese to top
the meat. Spoon the rest of the plantain mixture and top with cheddar. [NOTE: This
is a skinny version, but you can add about 2 or 3 large eggs, beaten, as a
binder.]<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Place in oven,
preheated to 350° F and heat through until cheese is melted and golden brown
for about 30-40 minutes. Cooking time depends on whether the filling is already
warm, of course. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">The result is an
enchanting combination of sweet and savory (and picante) flavors. The textures
go from soft to crunchy. The bananas harden on the outside to literally create
a crust, but the inside will remain soft. The important part is that you can
always play around with the filling to meet your exact specifications. It's
different and quite comforting. It yields 6-9 portions (depends on whether this
is a side dish or the main dish), and all told you can make this dish for less
than $10!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://photo.foodgawker.com/wp-content/uploads/2017/09/3065524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="550" height="320" src="https://photo.foodgawker.com/wp-content/uploads/2017/09/3065524.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Piononos</span></u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">For those of you who
prefer to downsize, you can try <i>piononos</i>,
which are individual servings of the pastelón. It starts with maduros (yellow
plantains, with or without spots—the more spots, the sweeter but also the
softest to work with). You will cut plantains in half and then slice lengthwise,
fry them in oil until browned (the sugars in the fruit will caramelize). Dry
them off on paper towels and, until cool enough to handle.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Now you have two
choices, you can make rounds and close with toothpicks and fill with picadillo,
top with cheese and then egg. You can fry them until the egg sets and the
cheese bubbles. A healthier version is to line the inside of a ramekin or a
muffin tin with the plantain and then fill with picadillo. You can heat it up
at 350-degrees for about 20-30 minutes until the egg sets and the cheese melts
and bubbles.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">As an alternative to
the meat picadillo, you can substitute ground pork for a completely different
taste and texture. I usually steam up sausage links, remove the casings, and
chop it up before seasoning and cooking with sautéed veggies and herbs. If
cheddar is a little strong, you may use a milder cheese. This is a very versatile
recipe. If you prefer a more savory taste, you can use plantains that are beginning
to ripen but have not reached maturation (skin is green and turning yellow).<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">I’m thinking it’d go well with a minced
curried goat too! And I’ve heard there are crabmeat piononos I have not tasted
yet (culinary goals, baby!). A fabulous presentation and a tasty alternative: serve
with slices of avocado (plain or with a dash of olive oil and lemon juice).<o:p></o:p></span><br />
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">So, if a pastelón is a Puerto Rican lasagna,
the pionono is like a tiny sweet and savory Christmas wreath on the plate. You
can prep ahead of time and cook later. Can’t tell you whether it freezes well
because I’ve never seen leftovers of this stuff in my whole life! Usually the pastelón
is made with rice and beans, but it can just as easily be served with green
beans, carrots, or a salad. The piononos make it easier to portion control, if
you want to keep it lighter. I personally think it is all very classy indeed!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<br />
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: normal; margin: 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">For a better idea of what each step might look like, check out this: <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/NopiZ3_PQ1Q/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/NopiZ3_PQ1Q?feature=player_embedded" width="320"></iframe></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">For a muffin pan version, you can try this: <a href="https://www.africanbites.com/pionono/">https://www.africanbites.com/pionono/</a><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW18DN5y7ayeZIfRIaicTznxBHxrRwHCNVXhPlFGfF7qfO3V1wHaVBmf7j2vCOVp-dw6kZq_AVOzcwNyWuquIYnNwe3XQASeD5f5FwjxSEdtp-BwbJHtrjMRz3FrwRRt9T4sI420kfZu8/s1600/navidad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW18DN5y7ayeZIfRIaicTznxBHxrRwHCNVXhPlFGfF7qfO3V1wHaVBmf7j2vCOVp-dw6kZq_AVOzcwNyWuquIYnNwe3XQASeD5f5FwjxSEdtp-BwbJHtrjMRz3FrwRRt9T4sI420kfZu8/s320/navidad.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Folks in Puerto Rico and the US Virgin Islands</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>still need your help, </i></span><i style="font-family: Georgia, "Times New Roman", serif; font-size: small;">if you can offer some </i></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><a href="https://kalistempleofdoom.blogspot.com/2017/09/donate-volunteer-help.html">https://kalistempleofdoom.blogspot.com/2017/09/donate-volunteer-help.html</a></i></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-39881024166611350572017-11-21T14:38:00.001-05:002017-11-21T21:11:30.789-05:00Good Eggs: My Love Affair with the Tortilla<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Let's talk eggs for a minute or two. Just to cleanse our palate of all the bad eggs on the news, shall we? </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">When I was a kid, I had a
love/hate relationship with eggs. I loved eggs, but not everyone understood the
delicate nature of the product. Eggs are versatile in that they’ll let you cook
them in variety of ways, temperatures, and mixed with herbs, meats and
vegetables of all kinds. But a bad cook can ruin eggs so easily…<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUO1TrQ_dBIdZRvFhwaI1LF1_80x4CDos-wBSXAZzgUruvuUnnJUduOJ9ktvQ9jkr1Q4widnViAMgQNqSJY0kY01cvpIw4t4ZN5ajKdAtr3J8c506koXGJl6CdsnRvitDsYqUZZFVjH8/s1600/egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="960" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUO1TrQ_dBIdZRvFhwaI1LF1_80x4CDos-wBSXAZzgUruvuUnnJUduOJ9ktvQ9jkr1Q4widnViAMgQNqSJY0kY01cvpIw4t4ZN5ajKdAtr3J8c506koXGJl6CdsnRvitDsYqUZZFVjH8/s320/egg.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">So to my literal mind a
“bad egg” was not necessarily a morally deficient person but what happened when
a bad cook got hold of an egg.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The word <i>tortilla</i> (omelet) carried the promise of
adventure because the eggs could be enveloping any number of delicious
ingredients; and sometimes they cleverly hid the surprise under a cover of
golden richness. But not always.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXeolaLK78eZILtmSU3Bg3fgZrEMW3OG8p3AjA4tZj5_U4B2-dFedCw1NaHjpbKx-9GMxv-KFNFebdE-EJkyQRouc_ymcELauJfkaOQz3Mkcyb-aUjnTbGOTglml5C6mBimRTVA13ROk/s1600/pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1499" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXeolaLK78eZILtmSU3Bg3fgZrEMW3OG8p3AjA4tZj5_U4B2-dFedCw1NaHjpbKx-9GMxv-KFNFebdE-EJkyQRouc_ymcELauJfkaOQz3Mkcyb-aUjnTbGOTglml5C6mBimRTVA13ROk/s320/pan.jpg" width="319" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I had a cousin who drenched
everything he ate in ketchup. He did not taste his food. His go-to move was to
slather enough ketchup to hide the original offense and then a little more so
that the only aftertaste would be whatever Heinz intended it to be.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQG867WxSw-EgOMvOaMxl9JpSJRxzDb300vLCecTyi6KSf1FMft7J06QZM0lZFcZd395RKcqBoPK8Jaqow3js3FDyguxS10vJFmjPWScrhLsy3cFV_zOl02zpoFCfGzXo-R-4CrTm9Go/s1600/ketchup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="199" data-original-width="541" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQG867WxSw-EgOMvOaMxl9JpSJRxzDb300vLCecTyi6KSf1FMft7J06QZM0lZFcZd395RKcqBoPK8Jaqow3js3FDyguxS10vJFmjPWScrhLsy3cFV_zOl02zpoFCfGzXo-R-4CrTm9Go/s320/ketchup.png" width="320" /></a></div>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I have no
recollection why I spent the night at their house, though I suspect it may have been at
the heels of the Hooker Incident--a story for another blog--and that morning the matriarch in that
particular house (being very careful not to “out” her) cooked us breakfast. "I'll make you eggs," she announced. And I got excited at the prospect. But Cousin was circumspect, at best. He
took out the ketchup and pointed to it. “You’ll <i>need</i> this,” he said and winked at me. I shook my judgy little head, because although not of school age yet, I knew his culinary crime to be immense.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">First, she threw a big soup
spoon full of margarine on a small frying pan and then the eggs. She shook a dash of salt into the pan and put on the flame as high as it would go--explaining the presence of a couple of fire extinguishers in the room. I think it may have been intended to be sunny side up until she broke a couple of yolks
and we ended up with the </span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">inevitably </span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">scrambled
eggs, or so </span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">I was led to believe by my cousin</span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">. (Intending to add onions to it but not doing so because they made you cry
does not count! But also, I believe she tried to cut an onion one time and then tried to dry a tear and knocked the glasses off her face with the knife. She didn't cook again for weeks.) And while she referred to that abomination she served as a “tortilla”; she
didn’t put anything on the eggs, so technically it wasn’t an omelet. It was just
plain scrambled eggs. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghz8ToSsI6bhjYeugKesn8vIdZ_ZGmrJ4f6c1fhPJgdjqRItSUBtcaWq2J023VIFBd-SwKBq-M9GZ9StEq0No6RKxXTS9eBTyOeED-WDrWJ3jsGC_hb7XLgsi8FSu6k-bBFqUPuc4wZNM/s1600/om.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1200" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghz8ToSsI6bhjYeugKesn8vIdZ_ZGmrJ4f6c1fhPJgdjqRItSUBtcaWq2J023VIFBd-SwKBq-M9GZ9StEq0No6RKxXTS9eBTyOeED-WDrWJ3jsGC_hb7XLgsi8FSu6k-bBFqUPuc4wZNM/s320/om.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">I mean, really: she didn't even roll it up pretty on the plate. Come on!</span></i></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Well, plain, overcooked,
slightly burned scrambled eggs with the consistency of soft rubber with one salty spot. But
at least the margarine made it all slippery and, thus, easier to swallow. The ketchup
hid its imperfections, and added sweet and tangy to something that did not need
that type of complexity. Frankly, what that dish needed was a garbage bin and a
Requiem Mass so we could, all involved, ask the Lord’s forgiveness for what was
done to those poor, defenseless eggs.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">That morning, for the first
time in my life, I ate toast for breakfast and begged the Universe to reunite
me with a good cook soon! I have not prayed much in this lifetime, but when I do, I am a pragmatist.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfan4IjHn20_4YPkeKChgvaUgooop34Zqc7P669eOfzbOLf5kiYaALPcqfoERI38q2s7WmKtFaco_BRydlevysgo7uPIxSlg5-28OdTkZFr3XKiTg1yG79NHQ-lztS9KR5PQZVfShy6g/s1600/toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="509" data-original-width="612" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfan4IjHn20_4YPkeKChgvaUgooop34Zqc7P669eOfzbOLf5kiYaALPcqfoERI38q2s7WmKtFaco_BRydlevysgo7uPIxSlg5-28OdTkZFr3XKiTg1yG79NHQ-lztS9KR5PQZVfShy6g/s320/toast.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">There is a distinctly
Puerto Rican omelet with onions and Vienna sausages that remains a favorite comfort food
to this day. One of my first adventures in the kitchen was making cheese omelets. And once I set out on my own, I freestyled with herbs and vegetables, diced ham and tiny shrimp, and then I set to learn the breakfast secrets of my neighbors in Brooklyn.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Certainly, anyone who has found
themselves in financial straits knows that eggs-for-dinner is one of the best
things to come out of peasant cuisine from around the world! It is also handy to know a
few egg dishes when you work long and strange hours and have no desire to spend
your free time standing over a hot stove. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXk-TlLKHFIpC1PD361LE2c9NjJPu3XhCoUbx9oIGrqXc6tdH1Um35xM86xafJwHUvFi3tARPnd1p9Fmop71gvVHKStDBgZ-LeDQkePoZmOfYEKmSa2hJA869KEIbA-BhwS77HC880WM/s1600/om2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXk-TlLKHFIpC1PD361LE2c9NjJPu3XhCoUbx9oIGrqXc6tdH1Um35xM86xafJwHUvFi3tARPnd1p9Fmop71gvVHKStDBgZ-LeDQkePoZmOfYEKmSa2hJA869KEIbA-BhwS77HC880WM/s320/om2.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">One of the things I
perfected was taking the simple <i>tortilla
de papatas</i> (the world famous Spanish potato omelet) and tweaking it into a meal. I use
leftover Spanish potatoes—potato slices cooked with sautéed onions and garlic from
an old recipe from some monastery, if I remember correctly. It's really a bastardization of a Cuban omelet.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I remember checking off
this photo grid of popular tortillas served in Madrid and pairing them to
different wines during our brunch days. Each <i>tortilla</i> had
its own personality, some more robust than others, some more fragrant, others
delicate and others just badass! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXKgmqKO-cVPElZqWj3gGvgnHLuOSDp7BUVE4FgqsW7jYl8kHR0qql8_Ywk4Zq0Fvl81B8SqAz7SIgLLrhvBgmJfVpKwRJWD2K_Zb9TOZmDLDP1nIcC4HETxjSPU_znGQ9u4z0BNp7mg/s1600/viejo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="944" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXKgmqKO-cVPElZqWj3gGvgnHLuOSDp7BUVE4FgqsW7jYl8kHR0qql8_Ywk4Zq0Fvl81B8SqAz7SIgLLrhvBgmJfVpKwRJWD2K_Zb9TOZmDLDP1nIcC4HETxjSPU_znGQ9u4z0BNp7mg/s320/viejo.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>There are places in Spain (from small delis to bars) that serve nothing but omelets (swoon!)</i></span></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The most memorable
entries included <i>tortilla de mariscos</i>
(with seafood, including mussels, shrimp, and cuttlefish), <i>tortilla de sardinas</i> (with sardine filets laid over the eggs as
they cook), <i>tortilla de atún</i> (with
either fresh or canned tuna), <i>tortilla de
hígado de pollo</i> (with coarsely chopped chicken livers), and <i>tortilla catalana </i>(made with a spicy
Butifarra sausage and cannellini beans).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Whether you chose to have your omelet with a salad, with <i>pan y tomate </i>(brushing
off a tomato’s juices over slices of bread), under gravy or over a grain or
pasta, all of these Spanish omelets are delicious. And for the flexitarians
options run from wild mushrooms, to asparagus, spinach and garlic, roasted
tubers, and mixed herbs; and depending on your rules about dairy, an
international array of melty cheeses to enchant the palate.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Of course, every culture has
its own version of an <a href="https://en.wikipedia.org/wiki/Omelette">omelet</a>
and you can open your horizons by cooking beyond borders. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwKxjWYZ9w3ijCfZuWAYZPwleJpHVQnmmoR5o3BipAeLcMEg0ymw6Yp-rEL2vKFXWwqJJJ64ckiZOnKvWeyYog54XULiVM47yV4sOxQBuEvV5Y4Lh_qAx2lbqQ6CZ8QcqRJ6rjBKwT1Q/s1600/Tamagoyaki_by_naotakem_in_Tokyo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwKxjWYZ9w3ijCfZuWAYZPwleJpHVQnmmoR5o3BipAeLcMEg0ymw6Yp-rEL2vKFXWwqJJJ64ckiZOnKvWeyYog54XULiVM47yV4sOxQBuEvV5Y4Lh_qAx2lbqQ6CZ8QcqRJ6rjBKwT1Q/s320/Tamagoyaki_by_naotakem_in_Tokyo.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">(more to come…)<o:p></o:p></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-42506654925538767452017-10-20T13:16:00.003-04:002017-10-20T14:11:13.784-04:00One Million Served. Help Us Do More!<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">I have been feeling more
than a little conflicted about my Food Goddess activities. Nothing I do in that
regard is offensive but it feels silly, unimportant, and maybe a little tone
deaf knowing that a portion of my audience living in Puerto Rico hasn’t had a
decent meal in weeks. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_cYWcUdCEHtJOB3hX1PAKHja7OS0Uzv9-6oqVt3MBgRBsf2wYH1o0M-YtvbQXV-yO7_uQqMOOb14zmmpEWeOLmp7k2uDysRCmrdNZQpOVr1wxIFEuI9Zkv2pmyClhW-DjS4VseY4SfE/s1600/coqui.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="570" data-original-width="570" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_cYWcUdCEHtJOB3hX1PAKHja7OS0Uzv9-6oqVt3MBgRBsf2wYH1o0M-YtvbQXV-yO7_uQqMOOb14zmmpEWeOLmp7k2uDysRCmrdNZQpOVr1wxIFEuI9Zkv2pmyClhW-DjS4VseY4SfE/s200/coqui.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Taino symbol for coquí </i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Most of our people are okay
(not great, but alive, sustained minimal damage and are ready and eager to move
on). Some have sustained more property damage/flooding than others. This isn’t the
case for everyone we know. There are a few people “missing” or displaced, and
not in a position to communicate. We have elders in hospital, and in no
position to be moved. Most still have no cell service, intermittent water, and some have yet to get electricity.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">So if you know any Puerto
Ricans, you’d have witnessed a high level of neurosis and nervousness, anger,
sadness, fatigue, all happening almost simultaneously, fueling us back into
action and another round of more intense neurosis. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Our family, friends, our
island is in broken and in peril and we feel helpless and broken too. We are
warriors and don’t let that bother us! We need to work to bring more help to
the island and restore it. It must be restored. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">In the meantime, I am left
feeling conflicted about my Food Goddess activities. Life must go on, but there
are other more important issues to attend to. Gathering and sharing recipes
feels trivial.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">What’s worst is that as the
temperatures start going down and the holidays approach, I am left with the sad
realization that the holidays won’t be the same in the island this year –
though Puerto Ricans will make the best of whatever the Universe throws at
them! In fact, it may be years before there can be holidays like we used to
have…<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">I want to get back to
normal, but it may take me some time to get there. But as Food Goddess, may I
suggest that you help Puerto Rico by donating to </span><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><a href="https://www.worldcentralkitchen.org/donate" target="_blank"><span style="background: white; color: #365899; font-size: 14pt; line-height: 115%;">Chef Relief / World
Central Kitchen</span></a></span><span style="background: white; line-height: 115%;"><span style="white-space: pre-wrap;"><span style="color: #1d2129; font-family: "tahoma" , sans-serif; font-size: 14pt;"> </span><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: large;">José Andrés has provided over 1 million hot meals all over the island</span></span><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><span style="color: #1d2129; font-family: "tahoma" , sans-serif; font-size: 14pt;">(follow them on Twitter to see how they continue their
mission </span></span><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><a href="https://www.facebook.com/hashtag/chefsforpuertorico?source=note" target="_blank"><span style="background: white; color: #365899; font-size: 14pt; line-height: 115%;">#ChefsForPuertoRico</span></a><span style="white-space: pre-wrap;">)</span><span style="background: white; color: #1d2129; font-size: 14pt; line-height: 115%;">.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">I will come back and write about some ridiculously delicious dish that
will make you break the current diet. Just not today.</span><span style="font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">(Watch a resilient little
</span><em><span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; font-style: normal; line-height: 115%;">coquí </span></em><span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">come back after Hurricane Maria to sing his
song of
freedom: https://www.facebook.com/groups/274834366346071/permalink/297350737427767/
-- and if the </span><em><span style="background: white; color: #222222; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; font-style: normal; line-height: 115%;">coquí can rise above the chaos, so can we!</span></em><span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">)</span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background: white; color: #1d2129; font-family: "tahoma" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-67478932541905595432017-09-13T13:00:00.002-04:002017-09-13T13:01:25.529-04:00Foods to Help You Fight Seasonal Allergies<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">I love fall—from the cool
nights to the gradual change in the color palette in the northeast. I used to
love the start of school! New shows would premiere, and the good movies came
out. Halloween nears...</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I gain a spring in my step,
until I find myself chased by grass, pollen, dust, and dander trying to kill
me!<span style="background: #F9F9F9;"> </span>There were many other reasons I
love the season, but the itching, sneezing, coughing, sniffling, tearing up did
interfere with some of that enjoyment. Allergies are total joy killers.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">If you are affected by
seasonal allergies, you know that antihistamines help (when they don’t make you
sleepy). If you prefer to take a more holistic approach and lay off the
chemicals, there are some foods that help you ease some of those annoying
allergy symptoms. You can start by adding more whole foods and decreasing the processed
foods in your diet.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Go through
the list below and pick food items to add to your daily/weekly routine. These help
lower the amount of antibodies that trigger allergy symptoms and some have anti-inflammatory
properties that block the release of histamines in the body. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The easiest change you can
make is creating snacks – from nuts to seeds to fruit salads to chocolate
(which incidentally would go equally well as yogurt toppers). Add an afternoon
tea break to your day.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">At least once a week: Create
your personal curry, the type that will literally clear your sinuses! Make a
quick veggie stir-fry. Broil or grill a piece of fish rich in omega-3 fatty
acids. Have dessert—make it fruit every time. And, if you dare, make the <i>Spanish Garlic Soup</i>, a special treat
even if you don’t suffer from allergies.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchMvIjLI40WWG526iHhobLBhP8bwc7hX8yZcoovFtAJW5tKLbnNsPWNXx_bcAwMspfE-YIwL7BQ0z8fmgvlZ-bXPRU7cZ3LY4-iqi_T4Hy5f4V_gJODZXCBUg1Hv9mMvZ2V2iRfPJGW0/s1600/Omega-3-foods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="515" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchMvIjLI40WWG526iHhobLBhP8bwc7hX8yZcoovFtAJW5tKLbnNsPWNXx_bcAwMspfE-YIwL7BQ0z8fmgvlZ-bXPRU7cZ3LY4-iqi_T4Hy5f4V_gJODZXCBUg1Hv9mMvZ2V2iRfPJGW0/s400/Omega-3-foods.jpg" width="127" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Omega-3</span></u></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Herring, mackerel,
trout, tuna, salmon and sardines <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;">Walnuts and
flaxseed <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtItPYcnOjPOIg4JJLYSlH71Fm18ioNrFMh4gMHvdkBCNtOtK9Z9xXKZqt-HNd8Iw_ts1vr_AGqK3G9TsJnAZX3VSeAZeG8ydnelErt18FHbjgmpTkD7bhY3D26DSWzRmctsYYMf3nrE/s1600/QuercentinGraphic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="442" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtItPYcnOjPOIg4JJLYSlH71Fm18ioNrFMh4gMHvdkBCNtOtK9Z9xXKZqt-HNd8Iw_ts1vr_AGqK3G9TsJnAZX3VSeAZeG8ydnelErt18FHbjgmpTkD7bhY3D26DSWzRmctsYYMf3nrE/s400/QuercentinGraphic2.jpg" width="110" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Quercetin<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Apples, onions, berries,
cabbage, cauliflower, tea<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pToFmIJuNwyIyzDleAMQai9nhXRwrw29Tf0VOfX5XYRn2SDIURm2i1NpPSA_VqnmgC3H-TE1VeGZ_BRyI7o9uIE32jR7N3gWkkUAqWUfB_8i-ZkvBLgkaGy4EvE4iCEuPsCpkxWWVM8/s1600/vitamin-C-rich-foods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pToFmIJuNwyIyzDleAMQai9nhXRwrw29Tf0VOfX5XYRn2SDIURm2i1NpPSA_VqnmgC3H-TE1VeGZ_BRyI7o9uIE32jR7N3gWkkUAqWUfB_8i-ZkvBLgkaGy4EvE4iCEuPsCpkxWWVM8/s320/vitamin-C-rich-foods.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Vitamin C<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Oranges, red peppers,
strawberries, kiwi, pineapple<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbS8luMdmMHfZ8bcmAl7shZ1XlFX-ZrF5WURpr1iFDMD_Q5EWyZlDYUbp_DY8tSwrQisRN5v53AyD2X6G1nG2c7nv5-h-btaMftnDG5KZBDENac02oXcWzR5vFajpgkBpkkfsclcdzeg/s1600/probiotic-foods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbS8luMdmMHfZ8bcmAl7shZ1XlFX-ZrF5WURpr1iFDMD_Q5EWyZlDYUbp_DY8tSwrQisRN5v53AyD2X6G1nG2c7nv5-h-btaMftnDG5KZBDENac02oXcWzR5vFajpgkBpkkfsclcdzeg/s320/probiotic-foods.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Probiotics<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Yogurt, kefir, miso, tempeh, kombucha<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVVlgZNBI-x73vZRg68VR8ARPQC_BNAomMg4bXl9D5mPnnFEoJ8fsxp_8dL0xr7e8apLbqXFLNRYhNwtgVm3Hgzqlppb33Jc63yhT8-yWl-Y2WJlG6_eytXYgXTQ7yKwPEeH6EOUT5rQ/s1600/turmeric.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="1100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVVlgZNBI-x73vZRg68VR8ARPQC_BNAomMg4bXl9D5mPnnFEoJ8fsxp_8dL0xr7e8apLbqXFLNRYhNwtgVm3Hgzqlppb33Jc63yhT8-yWl-Y2WJlG6_eytXYgXTQ7yKwPEeH6EOUT5rQ/s320/turmeric.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Turmeric</span></u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt; line-height: 115%;"><a href="http://www.thekitchn.com/19-delicious-turmeric-recipes-to-spice-up-your-life-223795" target="_blank">19 delicious turmeric recipes</a></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdg3ZoVgbLazOe0wCp3WaaU9o50SuxJtaQQR-3uzCs0EKFdqi3VoE2DfL26m9yO_0k_fM0L9k2tQ47zuPGYHOM_kW-PjAvEdsas3eA82FuQ8PmsTu9KTrC8yyFO9gIf01R1KFcgVXqk/s1600/MagnesiumRichFoodsGraphic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="517" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdg3ZoVgbLazOe0wCp3WaaU9o50SuxJtaQQR-3uzCs0EKFdqi3VoE2DfL26m9yO_0k_fM0L9k2tQ47zuPGYHOM_kW-PjAvEdsas3eA82FuQ8PmsTu9KTrC8yyFO9gIf01R1KFcgVXqk/s400/MagnesiumRichFoodsGraphic1.jpg" width="128" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Magnesium</span></u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Cashews, wheat bran, kelp,
pumpkin seeds, almond, sunflower seeds, broccoli, leafy greens, and chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU7iY21rvT4ELQeI6EKrsmHcl4k5kh5rmxGSHksAXoAeqVFoBobd7OvbJy57dV9ZpjMIHZQsru38mD31uyqUuX61TANyisVf2rGiLhX4lgboEYjNrZwPxfdQZG7j3haD0FWKdVhSiPjE/s1600/honeyjar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="331" data-original-width="362" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU7iY21rvT4ELQeI6EKrsmHcl4k5kh5rmxGSHksAXoAeqVFoBobd7OvbJy57dV9ZpjMIHZQsru38mD31uyqUuX61TANyisVf2rGiLhX4lgboEYjNrZwPxfdQZG7j3haD0FWKdVhSiPjE/s320/honeyjar.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Honey</span></u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">There are suggestions that
local honey might help you develop a tolerance for pollen from local trees. The
jury is still out on this one, but then, you get to sample honey! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lqGkvi7mMEoiSeyM5nCUYfLYSrr9Ly9LU99ZmOXTJcLiuMH3WDwAXvMussnxQAW1IUPWyG2Tz3saGIlT5MEchSSjXTeIwOqbbUmngm8bQYX-cTgv3qiACaVB7MyquolDf5g4HNHq4R8/s1600/ajo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="784" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lqGkvi7mMEoiSeyM5nCUYfLYSrr9Ly9LU99ZmOXTJcLiuMH3WDwAXvMussnxQAW1IUPWyG2Tz3saGIlT5MEchSSjXTeIwOqbbUmngm8bQYX-cTgv3qiACaVB7MyquolDf5g4HNHq4R8/s320/ajo.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Garlic<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt;"><br /></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">Spanish Garlic Soup<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">(Sopa de Ajo)<u><o:p></o:p></u></span></i></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">2 tablespoon olive
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">8 slices stale
French bread, crusts removed, cut into ½” cubes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">6-8 garlic cloves,
minced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">½ teaspoon paprika
(see notes)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">Salt, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">4 cups chicken
stock<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">Poached egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<i><u><span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt;">Method<o:p></o:p></span></u></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt; line-height: 115%;">1. Pour olive oil into a
pot and heat to medium-high. Add bread to pot and sauté bread for 4-5 minutes. Stir
constantly. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt; line-height: 115%;">2. Add garlic, paprika, and
salt, stir well and cook for another 3-4 minutes, but do not brown the garlic.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt; line-height: 115%;">3. Add stock, bring to a
boil. Reduce to a simmer and cook for 15-20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt; line-height: 115%;">4. Serve with soup with
poached egg (see notes).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: 12.0pt; line-height: 115%;">Notes: <o:p></o:p></span></i></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">You may use sweet,
hot, or smoked paprika. Each will give you a slightly different taste. Sweet
paprika will give it a little grittiness and color, the hot spiciness. The smoked
paprika gives it depth.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">You may substitute
chicken stock for vegetable stock, and you can use reduced sodium stock too (it’ll
still be tasty). You can also use meat stock for a different, stronger taste.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">You can poach your
egg ahead of time and keep refrigerated until you are ready to use. To poach an
egg, bring a small pot of water to a boil the lower temperature to a simmer
(around 140-150°F), add 1 teaspoon of vinegar. Crack an egg and gently slide in
water. Cook 5 minutes.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">You can add a bay
leaf in the stock and reserve when you are ready to serve.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">If you need
something a little more substantial, you can add a cooked and sliced link of
sausage, andouille or chorizo—and add an element of heat, if you like.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Some folks like the
silkiness of the egg but do not like runny poached eggs. You can beat an egg
and cook in the liquid for about 2 minutes. You may even add to the bowl, ladle
soup over it and stir with fork until opaque strands appear.</span></span></li>
</ul>
<div style="text-indent: -24px;">
<span style="font-family: "tahoma" , sans-serif;"><br /></span></div>
<!--[if !supportLists]--><br />
<br />
<div class="MsoListParagraphCxSpLast">
<br /></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-75071396088535462612017-08-01T08:03:00.000-04:002017-08-01T08:03:37.412-04:00Easy Strawberry Sorbet<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I kept the tab to the <i>Serious Eats</i> article on <a href="http://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html">How
to Make the Best Sorbet</a> open for three days. I was reading it almost two sentences at a time, with hours in between readings. Let's just say focus was lacking... <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5_yBSy7CqYxEquljqiJNMshyphenhyphenFjWxZIWOQen9q_XDrp_Cs26DAYJmm5vhTrPpVxWrZW8ik9jPDSacQdQ_neNP_BAlv4eCeOtI1MO-mG2pEwDTYhL0fOjgW9PRWg9mWds_JnFOART56oc/s1600/strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5_yBSy7CqYxEquljqiJNMshyphenhyphenFjWxZIWOQen9q_XDrp_Cs26DAYJmm5vhTrPpVxWrZW8ik9jPDSacQdQ_neNP_BAlv4eCeOtI1MO-mG2pEwDTYhL0fOjgW9PRWg9mWds_JnFOART56oc/s320/strawberries.jpg" width="320" /></a></div>
</div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">There was about a pound of
strawberries already in the fridge and I got it into my head that I wanted to
try making a batch of sorbet as a test before the next heatwave hit. In fact, once I did
my last batch of mango ice cream, I cleaned the canister and put it back in the
freezer for that very reason. (Focus no, foresight yes!)<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Serious Eats</span></i><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">
had a recipe and some very specific suggestions. But, of course, I knew I
wouldn’t follow it. For one thing, I had about half of what their “recipe”
required. Also, Mom had already cut the strawberries (about one-one half pounds)
and they were marinating in a dash of rum and about a tablespoon of sugar. They
had been in there for a couple of days and the sugar and rum worked together to plump up, soften and create a little more
juice. [Click link for more information about <a href="http://sweets.seriouseats.com/2010/09/how-to-macerate-fruit.html">macerating
fruit</a>.]<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29l0Amvh-1V9Jd5gv_8ezc-4rhLu8mPg-2wmJHerTlPAWx9jf-8OrZYjDSHrpFXxMiE-coxKxGPdy0ttGVHH7iGBXBurfHmCQH2Uad_tyDnQXE_-iCP0-vKZBBJUTch1RrHNuFO4gjio/s1600/macerated-strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="717" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29l0Amvh-1V9Jd5gv_8ezc-4rhLu8mPg-2wmJHerTlPAWx9jf-8OrZYjDSHrpFXxMiE-coxKxGPdy0ttGVHH7iGBXBurfHmCQH2Uad_tyDnQXE_-iCP0-vKZBBJUTch1RrHNuFO4gjio/s320/macerated-strawberries.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">For the sorbet, I added
about a quarter teaspoon of kosher salt, half a cup of sugar, and a teaspoon of
lemon juice. I whipped it in the blender for about a minute and put it in the
freezer for a few minutes to get it cold again (just short of icy). The recipe
called for straining but I like the unexpected crunchiness of the seeds, so I
skipped that step.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The idea was to churn it
for about 20 minutes, but the truth is that I completely forgot I had set it up
and had the machine running and it churned for over 40 minutes. Luckily, it
didn’t get soupy. It doesn’t need to run that long.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The verdict of our first
taste test: soft and naturally creamy (velvety is a good word for it too), not
too sweet and just tangy enough. The color is beautiful, a deep red that will
just make you happy to look at it! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsfaFOGnbvtEVJfXgbfXSKnkqMt-lcYQ0rGUzu6P9whkdZpBOx4ijIn6qhKnjZTUsp5IlXBLyDodJvWh43XBPej2gj5S0lNuAjq_AzfcO5eTts4NwusPSbJbHlwNi0dqsjIu0MMpmgVk/s1600/sorbet+v1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsfaFOGnbvtEVJfXgbfXSKnkqMt-lcYQ0rGUzu6P9whkdZpBOx4ijIn6qhKnjZTUsp5IlXBLyDodJvWh43XBPej2gj5S0lNuAjq_AzfcO5eTts4NwusPSbJbHlwNi0dqsjIu0MMpmgVk/s320/sorbet+v1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #660000;">Strawberry sorbet, version 1</span></i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Just as we’re unlikely to purchase
ice cream again, we are now unlikely to spend any more money on store-bought
sorbet. We are lucky to have good access to fruit markets year-round, so don’t
be surprised if the next sorbet news includes dragon fruit… </span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"> </span></div>
<br />
<div class="MsoNormal">
<br /></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-67436557052106081162017-06-24T08:34:00.003-04:002017-06-24T08:36:27.321-04:00Heatwave Kitchen Survival: Avocados <div style="text-align: center;">
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><i>(This piece was meant for the Food Goddess blog but I ended up publishing at the Temple of Doom. I claim heatwave insanity!)</i></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">We’ve had two heatwaves already and, technically, summer just started last night! </span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Without entering the whole global warming debate, i</span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">f your kitchen reaches three-digit temperatures, you may not be in the mood to cook. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://media.giphy.com/media/FzpNPTpiDpsmk/giphy.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://media.giphy.com/media/FzpNPTpiDpsmk/giphy.gif" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">You still have to eat! You can't just sit facing a fan drinking a beer. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Our little George Foreman grill gets a lot of work in the summer because most meals can be done in less than 10 minutes. But some nights even that is too much. In a heatwave, you'll not want to be near hot appliances or food. But again, you have to eat! </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">To survive the heat, the perfect solution is to find ways to prepare food without cooking and, for this the avocado is perfect. </span><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">One of the most delicious solutions is to buy a variety of avocados and get them at different levels of ripeness (you can put them in the fridge to slow down ripening). I’ve kept avocados in the fridge for about a week.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">The next time you have a heatwave barreling towards you, buy a few avocados and keep one or more of these recipes in your repertoire to beat the heat. Make sure you purchase staples for several cold dinner ideas that will keep you refreshed and satisfied. Of course, shop for produce that can last you for a few days to survive your incursion into hellish dimensions. Most veggies keep well in the fridge.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><u>Avocado Toast</u></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Trendy tapa aside, this is beyond hipster bar appetizer. The bread and avocado will fill you up and there is no need to be boring about toppings. A cold beer, or a sparkling wine will round it up, and easily forget the misery of living through another heatwave.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1R4WZ4k28yPoemL7L_-2HIauAC41267k544NpeNeAja4TL0ls0MbGY-7qd59mUxdrQTZKkQCPLyxWb-PMMsZk1P52O-pXXvlsbABEaEIvph1j6zE56PG_lzBScsJMWoxUadFO5jUG7Q/s1600/ahituna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1R4WZ4k28yPoemL7L_-2HIauAC41267k544NpeNeAja4TL0ls0MbGY-7qd59mUxdrQTZKkQCPLyxWb-PMMsZk1P52O-pXXvlsbABEaEIvph1j6zE56PG_lzBScsJMWoxUadFO5jUG7Q/s320/ahituna.jpg" width="253" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "tahoma" , sans-serif; line-height: 18.4px;"><span style="font-size: x-small;"><a href="http://www.acozykitchen.com/ahi-tuna-avocado-toast/">http://www.acozykitchen.com/ahi-tuna-avocado-toast/</a><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-PR" style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItRN8yKhpwn1zlUJL2_qQi6iGbZAfcu_HOGLJiF1HVNsUZFOerf2SdxIF3fey_cajsBE7c28uZv52jVveJekYt0SOBY8BdH1_V4bK-pXUxlEhaEVPNt6kRzk9wYqLZP6SpycIlSelurc/s1600/bonus-avocado-toast-vicky-wasik-all.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItRN8yKhpwn1zlUJL2_qQi6iGbZAfcu_HOGLJiF1HVNsUZFOerf2SdxIF3fey_cajsBE7c28uZv52jVveJekYt0SOBY8BdH1_V4bK-pXUxlEhaEVPNt6kRzk9wYqLZP6SpycIlSelurc/s320/bonus-avocado-toast-vicky-wasik-all.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://www.seriouseats.com/2016/05/how-to-make-avocado-toast-flavor-topping-ideas.html" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.seriouseats.com/2016/05/how-to-make-avocado-toast-flavor-topping-ideas.html</span></a></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="ES-PR" style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="ES-PR" style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><u>Stuffed Avocados</u></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="ES-PR" style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Tuna salad tastes amazing stuffed in an avocado half (it honestly does!). Ceviche is perfect. </span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">If the idea of letting fish cook in ceviche makes you nervous, keep frozen cooked shrimp which you can thaw in the fridge (I marinade them as they tend to be pretty bland).</span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;"> Black beans and garbanzos lend themselves to this dish as well. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "tahoma" , sans-serif; font-size: 16px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgC9H45WbeEurGki9dTPZxfzPg_6jrRDY1uvdEMwzFjENXTzbt4sO-HBMqbwE6XvJeC23aO5GbSqxDUHq3_EFlvCveSNHCIIjIXy4y92fba1nGzSW6OdlNZk3iChSA42M87rX09a0mJ0Y/s1600/cevichestuffedavocado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgC9H45WbeEurGki9dTPZxfzPg_6jrRDY1uvdEMwzFjENXTzbt4sO-HBMqbwE6XvJeC23aO5GbSqxDUHq3_EFlvCveSNHCIIjIXy4y92fba1nGzSW6OdlNZk3iChSA42M87rX09a0mJ0Y/s320/cevichestuffedavocado.jpg" width="213" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://heatherchristo.com/2015/03/24/shrimp-ceviche-stuffed-avocados/" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://heatherchristo.com/2015/03/24/shrimp-ceviche-stuffed-avocados/</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTCwlt5iKK4DZK15g2j7jyFq7vj9wczPo61mHgm0KMeqa81ERZ8YheuuvcBYWxvTo-skCJXESirRBa8czkIhyM76SH0yKNlvKppfZMIk-5XSzNLwz-d7igosEXYBQRDwTIKe5lyX4iPY/s1600/healthy_tuna_stuffed_avocado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="740" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTCwlt5iKK4DZK15g2j7jyFq7vj9wczPo61mHgm0KMeqa81ERZ8YheuuvcBYWxvTo-skCJXESirRBa8czkIhyM76SH0yKNlvKppfZMIk-5XSzNLwz-d7igosEXYBQRDwTIKe5lyX4iPY/s320/healthy_tuna_stuffed_avocado.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 18.4px;"><span style="font-family: "tahoma" , sans-serif; font-size: x-small;"><a href="http://www.prevention.com/food/stuffed-avocado-recipes">http://www.prevention.com/food/stuffed-avocado-recipes</a></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 18.4px;"><span style="font-family: "tahoma" , sans-serif; font-size: x-small;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 18.4px;"><span style="font-family: "tahoma" , sans-serif;"><u>Avocado Cold Soup</u></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "tahoma" , sans-serif;">Chilled soups are a great way to cool off and generally can be made ahead, requiring little to no cooking. Much like gazpacho, you can keep toppings to augment the dish (tomatoes, red onions, cilantro, grated carrots).</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 18.4px;"><span style="font-family: "tahoma" , sans-serif;"><u><br /></u></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FVA2qNUSKosSzHFirbZxwQzyhSihlUZ_kTV_RKRsS67c_2uPrRV9cCyN74Nj_eobM4rqDCel2T_hZYUMPy2dZzAsceiqp4V0KbcLTvwIuDCUL7szppHqALSxF1QtUIVGYlmQYpur7Ms/s1600/Cold-Avocado-Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FVA2qNUSKosSzHFirbZxwQzyhSihlUZ_kTV_RKRsS67c_2uPrRV9cCyN74Nj_eobM4rqDCel2T_hZYUMPy2dZzAsceiqp4V0KbcLTvwIuDCUL7szppHqALSxF1QtUIVGYlmQYpur7Ms/s320/Cold-Avocado-Soup.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://www.veggiesbycandlelight.com/cold-avocado-cucumber-soup/" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.veggiesbycandlelight.com/cold-avocado-cucumber-soup/</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUevC5Uh9hMnzHPfHPupvqJBnJ8FICceHqjWeHn5AbNHedLU8mxsal3e7khwAVGQlka82Azpj1Jn8VkJ3eFWuDlqhyphenhyphenc0nyz3vnXxyrbRuRXnEa1zG6VL8u-z5hCh5j9tdfwErRbQDs5jY/s1600/ultrafast-avocado-soup-articleLarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUevC5Uh9hMnzHPfHPupvqJBnJ8FICceHqjWeHn5AbNHedLU8mxsal3e7khwAVGQlka82Azpj1Jn8VkJ3eFWuDlqhyphenhyphenc0nyz3vnXxyrbRuRXnEa1zG6VL8u-z5hCh5j9tdfwErRbQDs5jY/s320/ultrafast-avocado-soup-articleLarge.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 18.4px;"><span style="font-family: "tahoma" , sans-serif; font-size: x-small;"><a href="https://cooking.nytimes.com/recipes/1017530-ultrafast-avocado-soup">https://cooking.nytimes.com/recipes/1017530-ultrafast-avocado-soup</a></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Zoodles with Avocado Pesto<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt; line-height: 18.4px;">Everything's better in pesto and avocado pesto is creamy and just dreamy--smooth and velvety. Spiralized veggies means that cooking can be done in a matter of minutes (or even by microwave and in seconds). </span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;">Spiralizing veggies is a great way to rethink recipes, you need not limit yourself to zucchini.</span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmgW3ifGtjNezMspECP5_iay4BWFtDGZoCL31SuoCJQfrnuW53SCF9w0_o0WaZEoPL8UBih0MkNM8ZYS9Ud2vY3q5hVsdXGN-fcMJ1M1MBw4H5rmX4njIAsCm6Tam_Ou1F2flJNkMG2Y/s1600/Creamy-Avocado-Pesto-Zoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="645" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmgW3ifGtjNezMspECP5_iay4BWFtDGZoCL31SuoCJQfrnuW53SCF9w0_o0WaZEoPL8UBih0MkNM8ZYS9Ud2vY3q5hVsdXGN-fcMJ1M1MBw4H5rmX4njIAsCm6Tam_Ou1F2flJNkMG2Y/s320/Creamy-Avocado-Pesto-Zoodles.jpg" width="248" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://www.theironyou.com/2015/02/creamy-avocado-pesto-zoodles.html" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.theironyou.com/2015/02/creamy-avocado-pesto-zoodles.html</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;"><u>Breakfast for Dinner?</u></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">I don't know that a smoothie is all you'll need to keep you satisfied, but if you are not in the mood to eat, this is a good way to fill up. You can add spinach for added nutrients and a greener smoothie.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAyanB_0vFoYoi8Pmr6cdccC0y6THkAH1M_hJYlVGdcGh5j5w9w3zygPzcSHoIRMQYMSJSy5sk9VoW7ShIuzuvV8qVZYT3FNPr4JoAd7rlH7qz9mIt5SR_-FKjIKWs2rcNeKsWNpDJZg/s1600/AvocadoMangoSmoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAyanB_0vFoYoi8Pmr6cdccC0y6THkAH1M_hJYlVGdcGh5j5w9w3zygPzcSHoIRMQYMSJSy5sk9VoW7ShIuzuvV8qVZYT3FNPr4JoAd7rlH7qz9mIt5SR_-FKjIKWs2rcNeKsWNpDJZg/s320/AvocadoMangoSmoothie.jpg" width="320" /></a></div>
<div style="text-align: center;">
<a href="http://www.great-secret-of-life.com/2017/06/vegan-mango-green-smoothie-breakfast.html" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.great-secret-of-life.com/2017/06/vegan-mango-green-smoothie-breakfast.html</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><u>Avocado Salads</u></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Summer salads are</span><span style="font-family: "tahoma" , sans-serif; font-size: 16px;"> great on their own, as a side to rotisserie chicken, or even inside pita pockets.</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 16px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9b3GBqdsytg6HYFULN_nsPCh8lLuEyfw7zOELVB8C0mzZmb3GB3rLJZUt5m0Wr4y3T_AK3-Bxs-Q8qCxTC8lXElzJjfhBvcNvIG5R2PTLE-N3e7M0w0w8My_2p8Nt6AEn1R1evCkrNQ/s1600/Avocado-Chickpea-Salad-Recipe-GF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9b3GBqdsytg6HYFULN_nsPCh8lLuEyfw7zOELVB8C0mzZmb3GB3rLJZUt5m0Wr4y3T_AK3-Bxs-Q8qCxTC8lXElzJjfhBvcNvIG5R2PTLE-N3e7M0w0w8My_2p8Nt6AEn1R1evCkrNQ/s320/Avocado-Chickpea-Salad-Recipe-GF.jpg" width="240" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="https://avocadopesto.com/2017/05/26/avocado-chickpea-salad/" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">https://avocadopesto.com/2017/05/26/avocado-chickpea-salad/</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5bYZt0KaIOYo7XN7N6q8ckjZdVOLmDq0_kD_mukPgem6YEpei-Iva8_TefkERARp1nPlDaGIVInAYTvvqI9WadDIMMDKxjlEncZFC8ADTmEQsGiqNaBVm1u42qtpRL0Bh4gItFXiE84/s1600/avocado-egg-salad-sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="975" data-original-width="650" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5bYZt0KaIOYo7XN7N6q8ckjZdVOLmDq0_kD_mukPgem6YEpei-Iva8_TefkERARp1nPlDaGIVInAYTvvqI9WadDIMMDKxjlEncZFC8ADTmEQsGiqNaBVm1u42qtpRL0Bh4gItFXiE84/s320/avocado-egg-salad-sandwich.jpg" width="213" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://www.theharvestkitchen.com/mexican-style-avocado-egg-salad/" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.theharvestkitchen.com/mexican-style-avocado-egg-salad/</span></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><u>Ice Cream!!!</u></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Some days you just don't even want dinner and an extra scoop of ice cream is all you want. I don't recommend you do this often, but you're an adult. If you want ice cream for dinner, then have ice cream for dinner. If the weather outside is 122-degrees Fahrenheit, you should be able to have whatever the hell you want because this most be the end times!</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUpD6nPXTW4gYwiCm96OnkkMv3UcO53459qyrQL7pCo7TlA3RNTCoBPPvvF0UKZsPparqDxldInbV8Um1ZKwpfRxY683xZBrOPb07s6_HotM_FLkszYrk7n4LxC4QNd5byfOMpvkZkEc/s1600/avocado-chocolate-sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUpD6nPXTW4gYwiCm96OnkkMv3UcO53459qyrQL7pCo7TlA3RNTCoBPPvvF0UKZsPparqDxldInbV8Um1ZKwpfRxY683xZBrOPb07s6_HotM_FLkszYrk7n4LxC4QNd5byfOMpvkZkEc/s320/avocado-chocolate-sorbet.jpg" width="213" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<a href="http://www.destinationdelish.com/avocado-chocolate-sorbet/" style="font-family: Tahoma, sans-serif;"><span style="font-size: x-small;">http://www.destinationdelish.com/avocado-chocolate-sorbet/</span></a></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Of course, you cannot live on avocado alone, but having a few recipes in your repertoire -- especially no-cook ideas for days too hot too cook -- can be live savers.</span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-20650196245500105192017-05-29T10:59:00.000-04:002017-05-29T23:11:21.442-04:00Parsley as Rock Star Ingredient <div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Parsley is often relegated to prettying up our food. For some of you, parsley is what you chop to top your plates and artfully try to garnish after you’ve binge watched a bunch of food-related programming (whether chef helmed or competition). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMxezA51CDyQLks97cb7PB1Gv94VX02WvtupFw0SRvbK56MNe5_eUT69GrDnm6cVprsd0P_qZTWLG9sDBb7ypv8_yGEWDhhkHFJFb-9ui5xjpO-qjcf8G4TkydokfwU89_vmD1ey2Jv4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="629" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMxezA51CDyQLks97cb7PB1Gv94VX02WvtupFw0SRvbK56MNe5_eUT69GrDnm6cVprsd0P_qZTWLG9sDBb7ypv8_yGEWDhhkHFJFb-9ui5xjpO-qjcf8G4TkydokfwU89_vmD1ey2Jv4/s320/1.jpg" width="320" /></a></div>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Rarely mentioned as a hefty ingredient in recipes except faux pesto and chimichurri, parsley is the go-to substitute for folks whose palate cannot properly process cilantro. At our home, though, a healthy bunch of parsley means chicken in green sauce is a distinct possibility.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Chicken in green sauce is a state of mind more than a recipe. It requires pieces (legs and thighs are perfect). Pour a tablespoon or two of oil to cover the bottom of a pan. Place chicken in pan (do not crowd). Season with salt and pepper. Top chicken with garlic (I cut it in half or slices). Use as much as you like. Top that with a bunch of parsley and top the parsley with a few scallions, and add a splash of olive oil over the herbs. Cover and cook on low heat for about an hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">After an hour, the wilted herbs and garlic and the pan juices (which the chicken will render at least half a cup of it) go in the blender/food processor and processed for less than a minute. Taste and correct (add lemon juice or hot sauce, salt if needed.) Pour the sauce over chicken and heat through.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Chicken in green sauce is awesome and comforting over rice. Leftovers are delicious mixed with pasta. Leftovers also make for great sandwiches (I reserve a tablespoon of the sauce and mix it with the mayo). Also, you can pour a couple of tablespoons of sauce over potatoes for a funky Spanish omelet or to season a warm potato salad. Some of the sauce mixed with mayo and a squirt of fresh lemon also makes for a really fun pasta salad (elbow macaroni and garbanzo is a great combo).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">If the chicken renders enough liquid that you have sauce left over, you can freeze it and use it as a base for soup later.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1r2wsn8pUcTXQ-lWrYSCrYRod091OCYByCxXUlmuudN1uIZ8NEZIMJI5qxWn9fIXBjjBCeUD38rtUoL4aliF_MsxrazZminYJ1xmlE_-9WCsD-kFmQyEe6hXOn9YhybrWSuyanmGPlg/s1600/2.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="474" data-original-width="349" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1r2wsn8pUcTXQ-lWrYSCrYRod091OCYByCxXUlmuudN1uIZ8NEZIMJI5qxWn9fIXBjjBCeUD38rtUoL4aliF_MsxrazZminYJ1xmlE_-9WCsD-kFmQyEe6hXOn9YhybrWSuyanmGPlg/s320/2.gif" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><i>Lots of great recipes here. And you can start your own love affair with salsa de ajo y perejil.</i></span></td></tr>
</tbody></table>
<br /><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">Parsley became the rock star last week when I decided to give </span><a href="https://www.amazon.com/gp/product/0679430555?ie=UTF8&tag=kalistemplofd-20&camp=1789&linkCode=xm2&creativeASIN=0679430555" style="font-family: tahoma, sans-serif; font-size: 12pt;">Penelope Casas</a><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">’ </span><i style="font-family: tahoma, sans-serif; font-size: 12pt;">chuletas de cerdo al horno con ajo y limón</i><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"> (baked pork chops in garlic and lemon) a lazy adaptation. I had beautiful pork chops and a beautiful bunch of parsley. My godfather had given me two beautiful heads of garlic. It was kismet!</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">I started by searing the chops and making the paste as the chops browned.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">I used about half the parsley (about a cup), about 10 garlic cloves, a capful of lemon juice, Sriracha, sea salt, pepper and lemon zest, and about a tablespoon of Parmesan cheese for a slight nuttiness. I chopped and then added extra virgin olive oil and pureed into a lovely paste.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">I sliced potatoes (about ¼”) and scalloped them on the bottom of my cast iron pan. I spooned some of the parsley paste over the potatoes. I used four medium potatoes and scalloped in two levels. The pork chops went over the potatoes topped with the remaining paste. I baked for about 45 minutes at 400-degrees F.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">The leftover sauce rendered by the dish became a pasta sauce with turkey breast and yellow squash. There is a savory quality that goes well with the blandness of turkey and it does not at all make it taste like pork. It has depth of flavor that easily translates into a whole new dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8dXpxJ9NHupAF5X4EvEcGV1btpM-eJCIW7euC-ijVM9SYp9X3B33FVIwLRAKzcfF7tOKwpRKbUV6vP7PkqOk6dVzRKQr6ocOswrHvn-D5H-OWKBhgQ4vPIuL177Vu72foC1zPrJfUAw/s1600/herb-parsley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="266" data-original-width="400" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8dXpxJ9NHupAF5X4EvEcGV1btpM-eJCIW7euC-ijVM9SYp9X3B33FVIwLRAKzcfF7tOKwpRKbUV6vP7PkqOk6dVzRKQr6ocOswrHvn-D5H-OWKBhgQ4vPIuL177Vu72foC1zPrJfUAw/s320/herb-parsley.jpg" width="320" /></a></div>
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">I did again. This time, the parsley sauce included tiny yellow and orange peppers. I reserved about half a cup for pizza--with mozzarella and onions. Before I added the rest to the meat, I added a little milk to mellow out the heat. This time I made the pork chops on the stovetop over a medium-low flame for about 45-50 minutes (first sear the chops, and then scallop the potatoes on the same pan as in the method discussed). </span><br />
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span><span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">Again, I refrigerated the leftover sauce. After skimming the fat off the top, I drizzled with about two tablespoons of sauce over each chicken leg, and roasted for an hour at 375-degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">The leftover? Not sure what we’ll make with it. I may saut<span style="font-family: "tahoma" , "sans-serif"; font-size: 12pt; line-height: 18.4px;">é some</span> veggies with it, and freeze the rest. We have some chicken soup from a rainy day last week. A spoonful of leftover sauce will probably go well in the soup or brushed over a baguette to dunk in it.<o:p></o:p></span></div>
<br />
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">The parsley sauce loses some of its greenness, but if you want to add a vibrant green color to it, add more fresh parsley and process it. At this point, the parsley has transcended its garnish status and become the rock star ingredient of the week! </span>KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-33742051427361649292017-05-04T21:17:00.000-04:002017-05-05T22:35:23.448-04:00Top of the Muffin to You!<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif; font-size: 12pt;">I’ve never met anyone who
doesn’t like a muffin—its almost-cake-like texture makes it feel like a guilty
pleasure. (I’m looking at you red velvet muffins with cream cheese icing!) Cranberries and blueberries make delicious muffins too. Bananas, chocolate
chip, apple, plain honey are all wonderful with a big steaming cuppa something
warm. Even plain cornbread muffins, slightly toasted with a pat of butter, are
pure perfection! (Although in terms of perfection, there’s a </span><a href="http://www.delish.com/cooking/recipe-ideas/recipes/a50194/maple-bacon-corn-muffins-recipe/" style="font-family: Tahoma, sans-serif; font-size: 12pt;">maple
bacon corn muffin</a><span style="font-family: "tahoma" , sans-serif; font-size: 12pt;"> that I still have to try.)</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Remember
the Seinfeld episode referencing the top of the muffin as an excellent pastry
delicacy… <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QcHCJE_fsIhrBCaFdMQzNsocJ3mbc6DZGUzA6aHvfG6CVYXN1oS_yF6WQUzWLwriWAPIkakO_Q4_H9RATV3t_4w7lkk3haqWRmtUr4nqFGnH6PCg6E49YoKGbDXnConH6trT0DsZP9M/s1600/topomuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QcHCJE_fsIhrBCaFdMQzNsocJ3mbc6DZGUzA6aHvfG6CVYXN1oS_yF6WQUzWLwriWAPIkakO_Q4_H9RATV3t_4w7lkk3haqWRmtUr4nqFGnH6PCg6E49YoKGbDXnConH6trT0DsZP9M/s320/topomuffin.jpg" width="297" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Traditionally, American muffins
have been on the sweet side – somewhere between dessert and a snack or a
breakfast food.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The past few years have
seen a proliferation of kitchen anarchists who have taken their muffin pans and
turned it into something else altogether. Savory muffins are great breakfast
food for folks on the go, but they also represent sturdy and tasty picnic items
as well as buffet/buffet finger foods. They travel well, mostly, so they are
perfect for brown bagging and kid’s lunch boxes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Breakfast-for-dinner turns
into a different kind of culinary adventure when you have a savory muffin (with
a salad and a good bottle of wine)!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HMUVH6TjbUZDKhkzJb3RkJgH5INdvS6RpnoYFA_h2GXYA-5xKnl1WjxLPSxhOXTkwtmS_u0v-11j4_cbDz8GslarmeCdncblSMtL6x_3jEnxWup8ZSU5jJ8A3iyDuKY7laETqUMYuYE/s1600/breakkie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HMUVH6TjbUZDKhkzJb3RkJgH5INdvS6RpnoYFA_h2GXYA-5xKnl1WjxLPSxhOXTkwtmS_u0v-11j4_cbDz8GslarmeCdncblSMtL6x_3jEnxWup8ZSU5jJ8A3iyDuKY7laETqUMYuYE/s320/breakkie.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>For recipe, visit the Pinterest board or go <a href="http://www.thekitchn.com/breakfast-recipe-savory-muffins-with-prosciutto-chives-recipes-from-the-kitchn-199319" target="_blank">here</a>.</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">The muffin pan affords the
cook a freedom beyond the cake-like base. You can use other grains to form your
muffin—from brown rice to quinoa. You can even line the pan in bacon and let
that become the foundation for the morsel of yum. Shredded veggies or mashed
beans may substitute for crust for the vegans. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Vegetables can be used in a
dizzying array of ways, as well as spices and herbs. And if you do not eat
meats or seafood, legumes and mushrooms fit well into the compact food.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfsF0B9mkknQzGLRrxdwRKfghG5b8s1eY0V9JdrAQrkyQMtOUQOKX7kIA6fPnFVnx5-lhfbYbaNNnG0xji_JSZrY6hnW_yzRuU0KXdQ6YVinqFxcjOibn3xUIrXn1kLKxoD63UoFs244/s1600/mac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfsF0B9mkknQzGLRrxdwRKfghG5b8s1eY0V9JdrAQrkyQMtOUQOKX7kIA6fPnFVnx5-lhfbYbaNNnG0xji_JSZrY6hnW_yzRuU0KXdQ6YVinqFxcjOibn3xUIrXn1kLKxoD63UoFs244/s320/mac.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Mac and cheese as a muffin!</i></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Muffins tins have uses
beyond muffins (like filled tiny pies, stuffed wontons), and we’ll explore that
later, but for now I’ve curated a few dozen recipes (some repeats with
interesting substitutions) that you may want to consider adding to your
repertoire – whether for large get-togethers or your own romantic dining pleasure.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWDKCQNdiMxfo51M36Z6Fdcw_XJ_HGHk6Vk4KNaMe9toqVMzonOCuaMMJ5107CXaaKWOj4rhr52c36NdQjwq75XuSuRXpPWtIt-YapwCVp7Bo_BHztmqoxdqaZPBqS4_ilhbJmyJSGiA/s1600/Savory+muffins+board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWDKCQNdiMxfo51M36Z6Fdcw_XJ_HGHk6Vk4KNaMe9toqVMzonOCuaMMJ5107CXaaKWOj4rhr52c36NdQjwq75XuSuRXpPWtIt-YapwCVp7Bo_BHztmqoxdqaZPBqS4_ilhbJmyJSGiA/s320/Savory+muffins+board.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Visit the <a href="https://www.pinterest.com/amapolapress/food-goddess-savory-muffins/" target="_blank">Pinterest board</a> for recipes ranging from </i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>cheddar and bacon to chili eggplant to pea and chorizo muffins.</i></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Savory muffins will make
for an interesting change of pace and an elegant or fun dish. You can keep it healthy or make it richer with the right toppings (anything from a dollop of sour cream to whipped feta).<o:p></o:p></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-74691339250991912752017-04-10T23:46:00.009-04:002022-12-30T20:35:44.465-05:00The Essential Pantry<div class="MsoNormal">
<span face=""tahoma" , sans-serif" style="font-size: 12pt;">As long as I can remember,
I have always lived in a house. I have joked about it, but people who grew up
in apartments don’t always get it.</span></div>
<blockquote class="tr_bq" style="text-align: center;">
<span face=""tahoma" , "sans-serif"" style="color: #660000; font-size: 12pt; line-height: 115%;">I cannot live without a dining room. </span></blockquote>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://s-media-cache-ak0.pinimg.com/originals/ac/60/8f/ac608f198c03a69c4457b9a64feb7b89.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://s-media-cache-ak0.pinimg.com/originals/ac/60/8f/ac608f198c03a69c4457b9a64feb7b89.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-size: x-small;">Admit it: you just called me <i>bougie </i>under your breath...</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><i>I need a dining room! </i>Not a nook off a sunroom or
a breakfast table in the kitchen, and certainly not half a kitchen island
outfitted with barstools and…I don’t even know what to call that. I need a
formal dining room—with a dining table and adult chairs (nothing plastic or previously used by The Rock as a defensive weapon in Wrestlemania). <o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_W2Y6TS7R4gupqT3yH99kPD_y9qbwxPPgpAYs3qArkilV0iJcQiU5bPRkZGocC7g5-8aFmn86GLWFolKkvkDe9x-RdnKefiCNcry3KU8-NRKWRZL2XZV-f9uAmPxYtNNyR3xGszkC4o/s1600/chairshot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_W2Y6TS7R4gupqT3yH99kPD_y9qbwxPPgpAYs3qArkilV0iJcQiU5bPRkZGocC7g5-8aFmn86GLWFolKkvkDe9x-RdnKefiCNcry3KU8-NRKWRZL2XZV-f9uAmPxYtNNyR3xGszkC4o/s200/chairshot.jpg" width="200" /></a></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">But even with a dining
room, space in any home is limited. In a perfect world, we could all afford
enormous homes with kitchens so big you could hold parties in there! And the
kitchen would extend to an outdoor patio, but I regress. <o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">I’ve always had enough
cabinet space to accommodate house staples, current culinary whims as well as our developing
palate. What would be ideal is if we could have one more room--perhaps the size
of our hallway closet--for a walk-in pantry.<o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3iWwLTHB36ospDyVA_-UejHGb9Un908GdAvmphQtj7u0yjrkLix2rBiLs4ik9oVkW0eGdiZgqyPH6L5GcBN6JW67sLpwI2LzySmbH4uKHZdCYxsbq-rf-1QWSbkYJzFRim1uDb-74Ok/s1600/Pantry-Design-Ideas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3iWwLTHB36ospDyVA_-UejHGb9Un908GdAvmphQtj7u0yjrkLix2rBiLs4ik9oVkW0eGdiZgqyPH6L5GcBN6JW67sLpwI2LzySmbH4uKHZdCYxsbq-rf-1QWSbkYJzFRim1uDb-74Ok/s320/Pantry-Design-Ideas.jpg" width="254" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span face=""tahoma" , sans-serif" style="font-size: 12pt;">I blame Chef Michael Smith
(we’ve caught old episodes of his </span><i style="font-family: tahoma, sans-serif; font-size: 12pt;">Chef at Home</i><span face=""tahoma" , sans-serif" style="font-size: 12pt;"> show) and I now have pantry
envy.</span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">Alas, we can’t just have
everything we want. What kind of world would it be if we were all waltzing about
happy?! <o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">Most of us have a
bare-necessity pantry with the ingredients and condiments we use more often.
The bakers have a more extensive pantry. And then, there’s the daring whose
palate goes beyond pub food—not that there’s anything wrong with that.<o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://dookzer.org/wp-content/uploads/2016/05/walk-in-pantry-cabinets-country-style.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://dookzer.org/wp-content/uploads/2016/05/walk-in-pantry-cabinets-country-style.jpg" width="247" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">Even if you can’t afford to
maintain a full pantry of all the flavors you’d like, if you want to experiment
with styles, you need to understand the palate necessary and the elements that
will get you there. Perhaps you too have limited space, so pick what you love,
master it, treat it lovingly and create deliciousness. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><a href="http://greatist.com/eat/a-visual-guide-to-spice-combinations">Greatist</a>
has a great article to help you create flavor profiles for your favorite
cuisines. Certainly we have all tried our hand at creating an Italian seasoning
mix (whether to top pizza, flavor a sauce, or roasted chicken). This article also
offers spice combinations for Chinese, Indian, Mediterranean, Mexican, and Thai cuisines.<o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">This infographic from Women’s Health includes spice blends that can aid in weight loss:<o:p></o:p></span></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegmzU-sQjqa_Pb3qoQ8qfdkGaDqYlRuE0HVx3pFld_7ENQsI_9ZhvpxcriGeHyM8B59B8YISbHmsVm0hHZ-GoCQLUMxUYD3TC2Gpf9QO-75FiGMoO1oOa-phZjAKFfKV57PuLR7jMUrQ/s1600/spice-womenshealth.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegmzU-sQjqa_Pb3qoQ8qfdkGaDqYlRuE0HVx3pFld_7ENQsI_9ZhvpxcriGeHyM8B59B8YISbHmsVm0hHZ-GoCQLUMxUYD3TC2Gpf9QO-75FiGMoO1oOa-phZjAKFfKV57PuLR7jMUrQ/s320/spice-womenshealth.jpg" width="160" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face=""tahoma" , "sans-serif"" style="font-size: 12pt; line-height: 115%;">By cuisine (not meant to be a complete list), try these
links: <a href="http://www.afrol.com/archive/food_staples.htm">African</a> (not
sorted by country or region), <a href="http://cookingincuban.com/the-cuban-pantry/">Caribbean</a>, <a href="http://thingsasian.com/story/stocking-chinese-pantry">Chinese</a>, <a href="http://cookingincuban.com/the-cuban-pantry/">Cuban</a>, <a href="http://www.californiagreekgirl.com/my-top-10-greek-pantry-items-for-your-home/">Greek</a>,
<a href="http://www.tuscanrecipes.com/cooking-tips/italian-pantry.html">Italian/Tuscan</a>,
<a href="http://www.cookinglight.com/food/world-cuisine/indian-spices/indian-pantry-essentials">Indian</a>,
Indonesian,
<a href="http://www.justonecookbook.com/pantry/">Japanese</a>, <a href="http://sarinassephardiccuisine.com/sarina-s-pantry">Jewish/Sephardic</a>,
Kenyan,
<a href="http://www.beyondkimchee.com/korean-pantry/">Korean</a>, Latin
American (general), <a href="https://www.themediterraneandish.com/resources/how-to-stock-your-pantry-for-mediterranean-lifestyle/">Mediterranean</a>,
Mexican,
<a href="http://www.seriouseats.com/2015/06/inside-the-pantry-of-new.html">Middle
Eastern/Persian</a>, <a href="https://www.thespruce.com/essential-ingredients-in-moroccan-cooking-2394249">Moroccan</a>,
Peruvian,
Spanish,
<a href="http://www.bonappetit.com/story/syrian-cooking-pantry-essentials">Syrian</a>,
<a href="https://www.tastingtable.com/cook/national/thai-food-ingredients-thai-food-cooking">Thai</a>,
<a href="http://www.imnotthenanny.com/2013/10/5-pantry-staples-vietnamese-cooking.html">Vietnamese</a>...<o:p></o:p></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-40308755907463007912017-02-01T10:14:00.000-05:002017-04-12T22:26:26.919-04:00Pizza is the Only Love Triangle I Want<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Pizza is magic. To me the
word <i>pizza</i> always conjured New York,
or at least escape from my life to the magical kingdom of my birth (and the
pull to return to New York was a life-long instinct). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOodyIV3roEtYWlAyv7dOPSILZIMBNTuCxdDV_qh3xgTCPLjZDBidwZSIvSz0w2rC2iR4xticHIorXWR1kZR4ONwS_R_8dQDaQRNvJ9is3G_vIDrhVCZNFFxaXh46V3GSkK_MqyTZIUao/s1600/1f5a0_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOodyIV3roEtYWlAyv7dOPSILZIMBNTuCxdDV_qh3xgTCPLjZDBidwZSIvSz0w2rC2iR4xticHIorXWR1kZR4ONwS_R_8dQDaQRNvJ9is3G_vIDrhVCZNFFxaXh46V3GSkK_MqyTZIUao/s320/1f5a0_4.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I grew up in Puerto Rico
and back in the days I was living there, there were not a lot of pizzerias
nearby–not that I was allowed to hangout or eat junk food (and, certainly, my
grandmother would define pizza as “junk”).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I think the first slice of
pizza I ever had was from a shop in the Bronx and I was about five. I’m pretty
sure it was after a visit to the Bronx Zoo. That I remember it so clearly lends
credence to it being the precedent. The memory may have more to do with the
fact that I’d spend a whole day involved in a wild adventure with Mom. But the
memory is also very specific about the flaky crust, the tangy sauce and its
melodic marriage with cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">But I distinctly remember
slices of pizza from little Italy, from Coney Island, from the theater
district, from Wall Street, from the Yupper East Side and from El Barrio, from
the West Side and from Chelsea. Each slice heaven in its own right.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCskENXlxwRT7ZzOL-t9QabglKRluT3U8X0KGDK4lcAuhk08ikdH6WDD27AXZPxeRpTWGLc_1uwqcJ2rs1bsmz3RR0M0xCeKVuFbkxcCf07DNOSvvRCh3wky72xjQJKgRUlBckQ7qUaK8/s1600/pizza-love.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCskENXlxwRT7ZzOL-t9QabglKRluT3U8X0KGDK4lcAuhk08ikdH6WDD27AXZPxeRpTWGLc_1uwqcJ2rs1bsmz3RR0M0xCeKVuFbkxcCf07DNOSvvRCh3wky72xjQJKgRUlBckQ7qUaK8/s320/pizza-love.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I have great memories of
pizza runs in Jersey City – where I almost relocated when I was 11 years old. One
of my cousin’s classmates worked at the pizzeria on the way to school, Journal
Square, McCrory’s, the movies, the roller skating rink, or even the record
store (if you veered a few times). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">When I moved back to New
York, Brooklyn pizza loomed large in my social life because apparently there is
a level of freedom teenagers attach to their ability to hang out at a pizzeria.
You meet there after school, you take your dates there, and you wind down movie
night at the pizzeria. Pizza is a self-contained food group for growing high school boys!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrt4bOHePdSR1xK4O8xWeOk8VNrMbutoBMfoMH_AsFX-FgwNH1H-zLaumkIccjt47UkH-J3x440aoItx92SzUpccRfN0dpaVqipLdfkBDkqQmZUrCQjeCJ1SYkauJgS994vIoNJWJYm0/s1600/never-let-me-go-pizza-never-let-me-go-387093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrt4bOHePdSR1xK4O8xWeOk8VNrMbutoBMfoMH_AsFX-FgwNH1H-zLaumkIccjt47UkH-J3x440aoItx92SzUpccRfN0dpaVqipLdfkBDkqQmZUrCQjeCJ1SYkauJgS994vIoNJWJYm0/s320/never-let-me-go-pizza-never-let-me-go-387093.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">In college, leaving campus
for a slice of pizza across the tracks from the Long Island Railroad was a
special treat. As students, we had to pool our limited cash reserves to meet
the munchies, and sometimes resorted to calling an order to non-existing rooms
or wings at the dorms so we could “grab” the “undeliverable” pizza at a
discount. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Then, when I started working
and we moved to Bay Ridge, I ended up in an area where you had a church and pizzeria
in almost every other block! In the city, I tried to taste pizza in every new
neighborhood I visited. </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/bb9IA-914Xw/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/bb9IA-914Xw?feature=player_embedded" width="320"></iframe></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">And yes, we visited every Ray’s Pizza, had a slice in
each, and danced back to each establishment for good measure (though in that
battle the true winner was John’s but that’s old news; you may read about that whole kerfuffle <a href="https://en.wikipedia.org/wiki/Ray's_Pizza" target="_blank">here</a>).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">I once had pizza in
Connecticut but I wasn’t impressed (somewhere in the vicinity of the naval submarine base). Though the first time I had pizza in Boston
it was awesome – delicious and magical, a white Christmas made better by a slice
that was a meal in itself! I had a slice in Vermont. It was okay. I think there was a quick slice in Rhode Island, but it was just alright. I had a slice
in Montreal and that one was pretty tasty (beat the heck out of Connecticut). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">There are at least two
dozen pizzerias within walking distance and plenty more that deliver (not
Domino’s but mom and pop shops that have been part of our community). There is
a Papa John’s next door to a pizzeria that has been in the neighborhood over 30
years (how rude is that?!). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8g6mKzUAEmEp9YnmH6PYvNsvhN7of1HfU_Nbyca6ZrZVScBKuWpTtfaiXwZ_b4mUhWWMRw44ACNbg6IkBRokc_ihZm_9c1dU8CmWW1GHxVWkeWndRDREhobV6mo57TEZKyvyyebQxrc/s1600/pizzas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8g6mKzUAEmEp9YnmH6PYvNsvhN7of1HfU_Nbyca6ZrZVScBKuWpTtfaiXwZ_b4mUhWWMRw44ACNbg6IkBRokc_ihZm_9c1dU8CmWW1GHxVWkeWndRDREhobV6mo57TEZKyvyyebQxrc/s320/pizzas.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Now that we have a bread
machine, I intend to make my own pizza dough, and it occurred to me that I need
not be limited in pizza any more than I allow in other favorite dishes. My first
pizza has been on stand-by as we’re curtailing dairy for the moment. Instead of
the traditional red sauce, the planned pie included ricotta with spinach and
artichokes and sausage, Mozzarella and shaved Gouda. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Of course, I started
collecting some <a href="https://www.pinterest.com/amapolapress/food-goddess-pizza/" target="_blank">fun recipes</a> that I want to try (alternate sauces to the
traditional, meat red sauce). I realize not all of you will have a bread
machine, so I have tried to provide variety in as many ways as possible (you
can use already made dough or improvise, create plant-based doughs, pizza
invites creativity). Go check it out! Let’s make pizza. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0tag:blogger.com,1999:blog-3073478045172607450.post-35209164790762643272017-01-03T10:12:00.001-05:002017-01-04T21:20:27.107-05:00May All Your Meals Be Comforting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFAKePeLvb1j8PcBvn8EZOBqj8f0mGYSR7_21iygPuneaxZ65M8tuEyNIij5tPc5K6sAmlEDJ7L6g8buV3GizbwacCjeGdRZcEyaPtBa_Ryq0D_OZaQrYTn2NGQTdXunbsO8X86OYKQ/s1600/hny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFAKePeLvb1j8PcBvn8EZOBqj8f0mGYSR7_21iygPuneaxZ65M8tuEyNIij5tPc5K6sAmlEDJ7L6g8buV3GizbwacCjeGdRZcEyaPtBa_Ryq0D_OZaQrYTn2NGQTdXunbsO8X86OYKQ/s400/hny.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">We began the year with an
apple Dutch baby for our first meal. A rainy day gave us all the excuse we
needed to break out a heaping bowl of pea soup with some crusty bread. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">We began the year with
comfort food.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">New Year’s Day is a quiet
day for us, and for me, the truly important day is the second because it is Mom’s
birthday.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">For her brunch, I made her
a plain omelet with scallions and fresh cracked pepper, topped with sour cream and
roe, and toasted onion rolls with a schmear of butter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">For dinner, I made a
simple, savory chicken dish. We have a green bean salad in a mustard sauce in
the fridge that will last us a few more weeks. <o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Mom’s Birthday Chicken <o:p></o:p></i></span></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Skinless chicken breasts (3-5 lbs.)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Seasoned Flour<o:p></o:p></span></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>¾ cup flour <o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tablespoon garlic powder<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tablespoon dried basil<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tablespoon powdered chicken bullion<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Pepper (to taste)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>2 tablespoons sun dried tomatoes (chopped)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tablespoon capers (chopped)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>3 garlic cloves (sliced one along its longer side and
then lie flat and slice into matchsticks; cut other two cloves in half and
reserve)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Feta (crumble about ½ cup or more, to taste)<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>¼ cup chicken broth (with a dash of lemon juice) <o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>The chicken was clean, so
all I had to do was to cut the breasts in half. I started heating my cast iron
pan, medium high heat, as I put together the seasoned flour. It is important to
have a hot pan when you get ready to start cooking (and I used vegetable oil to
coat the bottom of the pan). The moment the oil starts shimmering, I place the
chicken in a sealable bag and shake it to flour. Then I place about half the chicken
in the pan. I like to sear in ample space.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>As the chicken cooks, I chop
the toppings and put them aside. I leave the chicken between 3-5 minutes on
each side depending on size (you will see the meat turn an opaque white as it
cooks and the flour will turn into a golden crust).<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>After searing both batches,
I place all the chicken in the pan. I place tomatoes and capers in the empty
spaces between the chicken as well as the garlic halves. The slivers of garlic
go over the chicken and the feta over it. Finally, add broth and cover. Lower
heat to medium low and let it cook in the liquid and steam in its own juices
for about 10 minutes.<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 18.4px;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>The garlic will literally melt into the chicken. The Feta does not completely melt, so there will be specs of it, with its accompanying tart saltiness. </i></span></span><i style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">You can add fresh cracked
pepper as you serve, or add a dash of fresh lemon juice to the pan sauce. Use
the back of a spoon to crush the garlic halves—it will taste like roasted </i><i style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">garlic without the effort and thicken the sauce.</i></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #6fa8dc; font-family: "georgia" , "times new roman" , serif;"><i>Add the <a href="http://asoftmurmur.com/" target="_blank">waves</a> ambient sound and pretend you're the exclusive clients on some cliffside bistro...</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhWJYdEYv52v9L9Z8zBo8f82U5GRlvo1p_kN9rIA6KpeFD08Ippnt8OyO8mGB4D4OFYlOQKypzJegsvdEqj9S2Sj-OPpLralmItcrAa3_vhZzGbnJqoOZdx1xVGXyuzQoZBclTNCyw70/s1600/Scissors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhWJYdEYv52v9L9Z8zBo8f82U5GRlvo1p_kN9rIA6KpeFD08Ippnt8OyO8mGB4D4OFYlOQKypzJegsvdEqj9S2Sj-OPpLralmItcrAa3_vhZzGbnJqoOZdx1xVGXyuzQoZBclTNCyw70/s200/Scissors.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><b><i>If you are cutting back on
salt intake</i></b>, the capers and feta will have some, so you can use water and lemon
juice for the chicken stock. You may skip the powdered stock to season the
flour, simply add more herbs, garlic and pepper to season. You can also use a couple
tablespoons of grated Parmesan in the flour (it adds a little salt and a
slightly nutty taste).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Serve with a side of
couscous, egg noodles, steamed rice, or smashed potatoes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Save some of the liquid (a
couple of tablespoons), some tomato and capers along with a couple of pieces of
chicken. Use the liquid and veggies to season mayo for sandwiches. You can also
slice the chicken and toss into a macaroni salad for a brown bagged lunch.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt0ff2gUqS1EIT3t-EsZkevlNBs2KtNSqyfh_wRrNGVMKpK1EnUeG_Y43bXk4C2xe_V7LU0ARglLt7k5ogrfksPjnwkBa8GzIpA92eZeydRF5tgfWsvzc7QNTid4EOwy9iTtshIObcHE/s1600/macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt0ff2gUqS1EIT3t-EsZkevlNBs2KtNSqyfh_wRrNGVMKpK1EnUeG_Y43bXk4C2xe_V7LU0ARglLt7k5ogrfksPjnwkBa8GzIpA92eZeydRF5tgfWsvzc7QNTid4EOwy9iTtshIObcHE/s320/macaron.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Finally, instead of cake,
we shared a pack of Trader Joe’s French macarons (which we recommend if you do
not have a French bakery nearby). Crispy and delicious, and distinctly flavorful. There's a great review <a href="http://www.brendalowder.com/blog/2014/6/12/lusting-after-trader-joes-macarons" target="_blank">here</a>.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">Here’s wishing you a year
full of great meals!<o:p></o:p></span></div>
KaliAmandahttp://www.blogger.com/profile/14305828292937192278noreply@blogger.com0