tag:blogger.com,1999:blog-81120553243219183322024-03-13T22:58:01.271-04:00Inspired BitesCome and take a nibble!puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-8112055324321918332.post-57310078855459099892015-01-19T13:34:00.001-05:002020-08-16T15:51:11.675-04:00Smokey and Spicy Black Beans with Ham <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GZq9tQEywkI/VL1BqpgvgYI/AAAAAAAAAaQ/dni9aT8Jopw/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GZq9tQEywkI/VL1BqpgvgYI/AAAAAAAAAaQ/dni9aT8Jopw/s1600/beans.jpg" height="396" width="640" /></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Boy, does my kitchen smell good right now!</span><br />
<span style="color: #444444;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Last week, I got the <a href="https://www.penzeys.com/" target="_blank">Penzey's Spices</a> catalog in the mail. I do love Penzey's Spices--everything is super-fresh. What a difference fresh spices and herbs make when you cook and bake with them. And surprise--it costs less than supermarket spices. There are some, limited Penzey's Spices locations, but they also are available in other stores and by mail order. But really, the Penzey's online catalog is vast, and a visit to a store is fun. </span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mixed among the list and pictures of the herbs and spices, is a good selection of recipes in each release of the catalog. A recipe for Carolina's Cuban Black Beans gave me the inspiration to make this dish. The original recipe was vegetarian, but I wanted to add ham.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">I ended up adding supermarket ham steak. It actually wasn't my first choice. I wanted to add a ham hock, which would have been much more fatty and smokey. So I guess I'm glad I couldn't find one. It was due to the lack of the smoked ham hock that I added the chipotle peppers. Good move! (pats self on back)</span></span><br />
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<span style="color: #444444;"><span style="font-family: Arial, Helvetica, sans-serif;">Chipotle peppers start out as jalape</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18.2000007629395px;">ñ</span><span style="font-family: Arial, Helvetica, sans-serif;">os. The manufacturers dry them and smoke them. You can buy them that way, but you can also get them canned in adobo sauce, which is what you need for this recipe. The adobo sauce rehydrates them, and quite frankly, makes them amazing! You can find cans of chipotles in adobo sauce in the Mexican foods section of the grocery stores. I think they are pretty widely available. I put them next to the tablespoon so you can see the size. But don't be fooled, these things pack a serious punch! I started out this recipe with two. I ended up adding a third, but you might not like it that way, so start small. As the beans cook down, you can always add more. And if you want to cut down on the spice, slice them down the middle and scrape out the seeds. That would help. But keep it all off of your fingers. The heat stays on your skin for a while, and if you rub your eyes after touching them, that would hurt.</span></span><br />
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<a href="http://2.bp.blogspot.com/-mn5CirYBAMk/VL1Bo_Swi3I/AAAAAAAAAaA/JletTNezpz0/s1600/chiles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" src="http://2.bp.blogspot.com/-mn5CirYBAMk/VL1Bo_Swi3I/AAAAAAAAAaA/JletTNezpz0/s1600/chiles.jpg" height="268" width="640" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">The recipe in the catalog called for putting the garlic cloves, cumin, and a little salt into a mortar and pestle. I don't know about you, but I don't keep those in my kitchen. So, instead, I minced the garlic, added the cumin and a pinch of salt, and then minced the crap out of it for a while. I ended up with this:</span><br />
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<a href="http://3.bp.blogspot.com/-X21Z0LTjgSA/VL1BpNislZI/AAAAAAAAAaE/8wUXt5-Tg8c/s1600/cumin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" src="http://3.bp.blogspot.com/-X21Z0LTjgSA/VL1BpNislZI/AAAAAAAAAaE/8wUXt5-Tg8c/s1600/cumin.jpg" height="245" width="400" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">I used dry turtle beans (as opposed to canned). I had plenty of time, so I soaked them overnight. In fact, I ended up going out to see a movie and came home really late, so they soaked a second night. That was not a smooth move. If you ever find that happens to you, remove the beans from the liquid after the first night. I saved the dish, cooked it less, reduced liquid, and cooked uncovered to get some of the liquid to cook down. That worked.</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Oh, the Penzey's recipe used a shortcut to soaking the beans--just in case you want to do it all in one day. Cover them with water i a large pot and boil for 2 minutes. Turn off the heat and let stand, covered, for one hour. Then drain them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Onto the results: Those are some mighty delicious beans! I'll definitely make them again. In fact, I could see making them several times a year for the rest of my life. I'm highly recommending this recipe!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: x-large;">Smokey-Spicy Black Beans with Ham </span></b> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(serves 8)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 16-oz bag of dried black beans (aka: turtle beans)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">water for soaking</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups chicken stock (I used unsalted)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium yellow onion, chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large green bell pepper, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 </span><span style="font-family: Arial, Helvetica, sans-serif;">jalape</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18.2000007629395px;">ñ</span><span style="font-family: Arial, Helvetica, sans-serif;">o, chopped, seeds removed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs distilled white vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 whole bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbs herbes de Provence </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">14 ounces hickory smoked ham, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 chipotle peppers in adobo sauce, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt to taste (maybe 1/2 teaspoon)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Wash off the black beans and soak them in a large bowl overnight.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mince the garlic. Add the cumin and pinch of salt, and mince it as much as you can. Optionally, you can make a paste, crushing the garlic, cumin, and salt using a mortar and pestle.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large pot, heat the chicken stock, soaked beans, vinegar, bay leaves, and herbes de Provence.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the beans, liquid, and herbs heat up, add the extra-virgin olive oil to a large skillet. Heat it on medium-high and a</span><span style="font-family: Arial, Helvetica, sans-serif;">dd the onions, bell peppers, </span><span style="font-family: Arial, Helvetica, sans-serif;">jalape</span><span style="background-color: white; font-family: arial, sans-serif; line-height: 18.2000007629395px;">ñ</span><span style="font-family: Arial, Helvetica, sans-serif;">o,</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">and garlic mix. Saute until the onions and peppers brown some. browned. Transfer them to the pot of beans.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the ham, chipotles, and salt. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cover and simmer until the beans are tender, about 2 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's great on top of a bed of white rice, but if you don't do rice, put the beans in a bowl and enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Nutrition Facts are just for the beans and ham. I didn't add in the rice since you may not, or if you did, you might use less or more than I would.</span><br />
<table class="nutrition" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 1px solid black; color: #222222; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; margin: 10px 0px 1em; outline: 0px; padding: 0px; table-layout: auto; vertical-align: baseline; width: 180px;"><tbody style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<tr style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><th colspan="2" style="background-color: transparent; border: 0px; font-family: Arial; font-size: large; font-weight: bolder; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;">Nutrition Facts</th></tr>
<tr id="servings" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 6px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Servings</span> <span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8.0</span></td></tr>
<tr style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;">Amount Per Serving</td></tr>
<tr id="" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">calories</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">185</span></td></tr>
<tr style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="dv" colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;">% Daily Value *</td></tr>
<tr id="total_fat" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Total Fat </strong></span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">7</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">10</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="saturated_fat" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Saturated Fat </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="monounsaturated_fat" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Monounsaturated Fat </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td></tr>
<tr id="polyunsaturated_fat" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Polyunsaturated Fat </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td></tr>
<tr id="trans_fat" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" colspan="2" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Trans Fat </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">0</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td></tr>
<tr id="cholesterol" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cholesterol</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">14</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mg</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="sodium" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sodium</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">411</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mg</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">17</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="potassium" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Potassium</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">399</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mg</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">11</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="carbs" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Total Carbohydrate</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">20</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">7</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="fiber" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dietary Fiber</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">23</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="sugar" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="sub" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px 3px 3px 10px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sugars</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"></td></tr>
<tr id="protein" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Protein</strong> </span><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">13</span> <span class="measument" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">g</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">26</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="vitamin_a" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Vitamin A</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="vitamin_c" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Vitamin C</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">29</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="calcium" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Calcium</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
<tr id="iron" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 3px; vertical-align: baseline;"><span class="label" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Iron</span></td><td class="dv" style="border-bottom-color: black; border-bottom-style: solid; border-width: 0px 0px 1px; font-family: Arial; font-size: x-small; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 3px; text-align: right; vertical-align: baseline; width: 40px;"><span class="value" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">9</span> <span class="percent" style="font-family: inherit; font-size: 10px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">%</span></td></tr>
</tbody></table>
puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com0tag:blogger.com,1999:blog-8112055324321918332.post-68900790895016489452010-03-04T14:07:00.024-05:002010-03-05T10:38:15.041-05:00Irish Soda Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadSliced2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 650px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadSliced2.jpg" alt="" border="0" /></a><br /><br /><br /><span style="font-family:arial;">Irish soda bread is awesome, and it's that time of year when the supermarket starts stocking it and the recipes are in every food magazine and Website. So I'm joining the crowd. It's hard to believe that up until past week, I've never made it.</span> <span style="font-family:arial;">According to Irish chef Rory O'Connell (in Bon Appetite's online article), both the white and the brown Irish soda breads are traditional, and butter was not an original ingredient. The recipe I read about was made with 50% wheat flour and had butter, but not too much, and that's nice compromise in my mind.</span> <span style="font-family:arial;"><br /><br />The recipe came to my attention in the doctor's office. That seems to be when I get inspired to cook - looking at the recipes while I wait for my appointment (just seeing how my wrist is doing). This time, I brought along the latest issue of Bon Appetite. There was a fabulous article about Andrew McCarthy's (the actor) search for the Irish soda bread of his youth. It was a great read and the recipe was a tempting one for me. Though I had every intention of disgracing Andrew McCarthy's concept of what Irish soda bread is by adding nuts and currants.</span> <table> <tbody><tr> <td><p style="font-family: arial;">The results were mixed. Things I did like were the oat flour and walnuts.</p> <span style="font-family:arial;">But there were issues with the dough being too dry, my overworking it, and the difficulty cooking it through without burning on the outside (I scrapped the worst parts of the piece in the picture).</span><br /></td><br /><br /><br /><td width="350"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadJelly.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadJelly.jpg" alt="" border="0" /></a></td><br /></tr> </tbody></table><span style="font-family:arial;">Based on the issues with the first loaf, I also made some changes which worked out well. I was pleased with the loaves when I took them out of the oven.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/iishBreadCookedLoaves.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 504px; height: 478px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/iishBreadCookedLoaves.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">The flour mixture was 2 1/2 cups of white, 2 1/2 cups wheat, and 1 cup oat. If I were to make the recipe a third time, I would make change it to 2 1/2 cups white, 2 cups oat, and 1 1/2 cups wheat. If I don't become completely sick of Irish soda bread, I see a third batch in my future!</span><br /><span style="font-weight: bold;"><br /><br /><span style=";font-family:arial;font-size:130%;" >Irish Soda Bread</span><br /><span style="font-family:arial;">Inspired by Bon Appetit</span></span><br /><br /><span style="font-family:arial;">2 1/2 cups all purpose flour</span><br /><span style="font-family:arial;">2 1/2 cups whole wheat flour</span> <span style="font-family:arial;"><br />1 cup oat flour<br /> (<span style="font-weight: bold; font-style: italic;">note</span>: I also enjoyed 3 cups white flour and 3 cups oat flour)<br />1/2 cup (packed) brown sugar</span> <span style="font-family:arial;"><br />1 teaspoon baking soda</span> <span style="font-family:arial;"><br />1 teaspoon baking powder</span> <span style="font-family:arial;"><br />1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes</span> <span style="font-family:arial;"><br />2 cups buttermilk + 1/4 cup reserved to the side in case the dough is too dry</span> <span style="font-family:arial;"><br />2/3 cup currants</span> <span style="font-family:arial;"><br />1 cup toasted and chopped walnuts</span> <a style="font-family: arial;" href="http://www.epicurious.com/recipes/shoppinglist/custom/Mrs-OCallaghans-Soda-Bread-357498" target="_blank"><br /></a> <div> <p style="font-family: arial;"> Preheat your oven to 400°F.<br /></p><p style="font-family: arial;">Whisk the flours, sugar, baking soda, and baking powder in medium bowl to blend. Add the butter and cut it into the dry ingredients with a <a href="http://images.google.com/images?q=pastry%20blender&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&sa=N&hl=en&tab=wi">pastry blender</a> (aka dough blender). It will be ready when the bits of butter are the size of peas.<br /></p><p style="font-family: arial;">Add the buttermilk and stir until the ingredients are just blended. There will be clumps at this stage. But if you notice that there is no way that the dry ingredients are going to be able to become one with the dough, you should immediately add more buttermilk.<br /></p><p style="font-family: arial;">Turn the dough out onto lightly floured work surface. Knead until the dough comes together, about 10 turns. Be careful not to overwork the dough!!! If you kneed it too much, the bread will be tough.</p><p><span style="font-family:arial;">Shape the dough into two 6" rounds and cut large "x", 1/3 inch deep, in the top of the dough.</span><br /><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadRawLoaves.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 504px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadRawLoaves.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">I read that cutting the "x" on the top serves several purposes. For the bread, the cut helps the bread cook because it is at the thickest part of the bread. For the people of Ireland, it signifies the cross, and is a way that the bread is blessed. It also is a symbol for breaking the bread - which is easier to do once the bread is baked.</span> <p style="font-family: arial;">Place dough on prepared (oil-sprayed) baking sheet. Mine baked for 42 minutes, but I suggest checking the dough's progress at 35. I did the toothpick test, but with a wooden skewer. Poke it into the thickest part of the bread, and you'll know it's done by a lack of resistance when you pull it out, and when you look at it, it's clean (there's no dough on the toothpick/skewer).</p><p style="font-family: arial;">Let it cool completely before cutting it.</p><p><span style="font-family:arial;">My favorite way to eat it is toasted, with butter and honey.</span><br /></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadHoney.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 550px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/irishBreadHoney.jpg" alt="" border="0" /></a></div>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com2tag:blogger.com,1999:blog-8112055324321918332.post-42107852038068194612010-01-30T12:24:00.021-05:002010-02-01T19:26:42.803-05:00Roasted Pears Topped With Almonds, Raspberries, and White Chocolate Yummies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/pear1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 600px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/pear1.jpg" alt="" border="0" /></a><br />I'm so happy that this is my first recipe of 2010. It represents the way I'd like to cook and eat this year.<br /><br />First of all, it's absolutely delicious! And it looks elegant, so you can serve it at the finest dinner party. Another plus was that it is quite simple. There really aren't a lot of ingredients, and you can have everything ready to assemble by the time the pears come out of the oven.<br /><br />I don't know about you, but I need the "simple" in my cooking repetoire. My life is overwhelmed with minutia. But I do not want to cook the semi home made way. I want to cut down on processed foods and overwhelming amounts of sodium and chemicals. I believe that foods taste better when they are natural, and I feel better about eating them.<br /><br />I decided to use organic frozen raspberries for my version of this recipe. It's the dead of winter, and while fresh raspberries were available, they were quite expensive and the quantity was small. I got about twice the amount of rasperries, and with the juice, I was able to make a 2nd sauce - a raspberry reduction. Here it is in all it's juiciness:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/pear2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 600px;" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2010%20Jan-June/pear2.jpg" alt="" border="0" /></a><br />It was pretty spectacular. If you want to make the sauce, just though the raspberries. Strain out the juice while preserving the best of the berries for decoration. With some of the less-beautiful berries, put them in a sieve and use a rubber spatula to press out all the juice. You would be smooshing the berries to do this. Then put the juice in a small saucepan and boil it down to about 1/2 of the original amount of juice. If you wanted to, you could add some sugar. I didn't.<br /><br />This recipe uses <span style="font-weight: bold; font-style: italic;">Vietnamese Cinnamon</span>, aka Saigon Cinnamon. It is not the same as regular cinnamon - it's more pungent and complex. Maybe some of you can buy it in the grocery, McKormick does distribute it. But I prefer to order my spices online. I get mine from <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html">Penzey's Spices</a>. They do have a few stores, which I hear are an incredible experience, but they also ship. My link is to the Vietnamese Cinnamon, but they sell every kind of spice, and they are fresher than anything you can buy in the grocery store, and most likely much cheaper per weight.<br /><br /><ul><li><a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html"><span style="font-weight: bold;">Penzey's Spices</span></a>: A jar of 1/4 cup (7 ounces) of the cinnamon is $3.25.<br /><br /></li><li><span style="font-weight: bold;">McKormick on the shelf at Stop and Shop supermarket</span>: only 1.5 ounce (the regular tall-size glass jar) costs $5.98.<br /><br /></li><li><a href="http://www.amazon.com/Spice-Islands-Gourmet-Cinnamon-Seasoning/dp/B000V0AEHS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1264876580&sr=8-1"><span style="font-weight: bold;">Amazon.com</span></a>: Spice Islands Saigon cinnamon, the same size (7 ounces), is 5.80.<br /><br /></li><li><a href="http://www.kingarthurflour.com/shop/items/vietnamese-cinnamon-2-oz?select=C78&byCategory=C291&utm_source=google&utm_medium=cpc&utm_content=vietnamesecinnamon&utm_campaign=ingredients&utm_term=vietnamese+cinnamon&gcl"><span style="font-weight: bold;">King Arthur Flour</span></a>: just 2 oz. cost $4.50<br /></li></ul><span style="font-size:130%;"> <span style="font-weight: bold;"><br /><br />Roasted Pears Topped With Almonds, Raspberries, and White Chocolate Yummies</span></span><br />Inspired by Cat Cora (for McKormick)<br /><br />1/3 cup brown sugar, packed<br />1 teaspoon Vietnamese cinnamon<br />1/4 teaspoon nutmeg<br />1/4 teaspoon ground cloves<br />2 pears, firm, halved with cores removed<br />2 tablespoons butter, melted<br />3 tablespoons heavy cream<br />2 ounces white chocolate, chopped<br />1/2 cup sliced almonds, toasted<br />fresh or frozen raspberries<br /><br />Preheat the oven to 400 degrees. Place the pear haves, cut side up in an 8 x 8 inch baking dish sprayed with cooking oil. Brush the tops with butter and drizzle some more into the cavity, but leave as much as you can for later (I used half the butter).<br /><br />Mix the sugar and spices in a small bowl and then sprinkle half of the mixture evenly over the pears.<br /><br />Bake for 15 minutes. If your butter, sugar, and spices have fallen off of the pears, use a brush or spoon to baste the pears with it again. Sprinkle the remaining sugar mixture on top, drizzle with the remaining butter, and bake for another 20 minutes, or until the pears are tender.<br /><br />While the pears are cooking, bring the cream to a boil in a small pot over medium heat. Take the pot off of the flame and add the white chocolate, stirring until it is melted and the sauce is smooth.<br /><br />To serve, place a pear half on a dessert plate or shallow bow. Spoon any of the butter/sugar mixture from the pan over the tops and sprinkle with the almonds. Then drizzle the cream and chocolate mixture over it and top with the berries.<br /><br /><br /><object type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" width="370" height="470"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf"><param name="flashvars" value="id=234132"><!--[if !IE]><--><object type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf" width="370" height="470"><!--<![endif]--><param name="quality" value="high"><param name="flashvars" value="id=234132"><param name="bgcolor" value="#ffffff"><!-- This will be shown if your viewer does not support flash --><h3>Roasted Pears Topped With Yummies</h3><p>I'm so happy that this is my first recipe ...</p><p><a href="http://keyingredient.com/recipes/234132/roasted-pears-topped-with-yummies/" title="Roasted Pears Topped With Yummies">See <strong>Roasted Pears Topped With Yummies</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com1tag:blogger.com,1999:blog-8112055324321918332.post-80320127977575456212009-12-18T20:53:00.002-05:002009-12-18T09:54:27.675-05:00Winter Squash- Black Bean Bake with Meat<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/bake2.jpg"><img style="margin: 0px auto 10px; display: block; width: 579px; height: 337px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/bake2.jpg" border="0" /></a><br /><br /><span style="font-family:arial;">Watch out! This casserole is dangerous . . . . Dangerously irresistible, that is! I've made it twice in the span of a week, and I'm about to make it a 3rd time.</span><br /><br /><span style="font-family:arial;">The first time, Joe and I ate it. And we did a good job of it. It was mostly gone the first night. Definitely gone the next day.</span><br /><br /><span style="font-family:arial;">I made it yesterday to give to a friend, but as I was finishing the meat part of it, Joe called and said he needed a dish for his office Christmas party the next day. So since it was already made, he got that batch and I'm about to make it a third time for my friend whose husband is in the hospital. I figure she doesn't want to cook right now, and she will enjoy and appreciate some healthy and delicious home cooking. And her husband will probably be able to eat it since it is fairly healthy (he had heart surgery). While the original recipe called for beef, I made it once with ground turkey and once with ground chicken and both were wonderful.</span><br /><br /><span style="font-family:arial;">I'm looking forward to the little bit extra that won't fit in the pan that I will put in a little loaf pan for myself (he he he).</span><br /><br /><a style="font-family: arial;" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/bake1.jpg"><img style="margin: 0px auto 10px; display: block; width: 614px; height: 374px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/bake1.jpg" border="0" /></a><br /><br /><span style=";font-family:arial;font-size:130%;" ><span style="font-weight: bold;">Winter Squash-Black Bean Bake with Meat</span></span><br /><span style="font-family:arial;">Inspired by Better Homes and Gardens</span><br /><br /><span style="font-family:arial;"> 1 lb. ground turkey or chicken </span><br /><span style="font-family:arial;"> 3 cups of 1/2-inch pieces peeled butternut squash </span><br /><span style="font-family:arial;">1 medium sweet onion, chopped</span><br /><span style="font-family:arial;">1 15-oz. can black beans, rinsed and drained</span><br /><span style="font-family:arial;">1 cup whole kernel corn (I used canned)</span><br /><span style="font-family:arial;">1 4-oz. can diced green chiles</span><br /><span style="font-family:arial;">1/2 tsp. salt</span><br /><span style="font-family:arial;">1/4 tsp. freshly ground black pepper</span><br /><span style="font-family:arial;">1 tsp chili powder </span><br /><span style="font-family:arial;">1-1/2 tsp chipotle powder </span><br /><span style="font-family:arial;">a dash cayanne</span><br /><span style="font-family:arial;">1 cup lower-sodium beef broth</span><br /><span style="font-family:arial;">1 3-oz. pkg. cream cheese, softened</span><br /><span style="font-family:arial;">1 8-1/2-oz. pkg. corn muffin mix (the Jiffy mix is 8 1/2 ounces)</span><br /><span style="font-family:arial;">1 egg, lightly beaten</span><br /><span style="font-family:arial;">1/3 cup milk (I use 2%)</span><br /><span style="font-family:arial;">1/3 cup canned pumpkin</span><br /><br /><br /><span style="font-family:arial;">Preheat the oven to 400 degrees. </span><br /><br /><span style="font-family:arial;">In your biggest skillet, sautee the squash and onion with the salt and pepper until the onion is tender and golden and the squash is close to a point where it could be eaten - sort of like it's aldente. </span><br /><br /><span style="font-family:arial;">In a separate pan, cook the meat. I find it helpful to cook it in a little bit of water. It breaks apart easier. Drain off the liquid and fat. </span><br /><br /><span style="font-family:arial;">Add the meat to the veggies. With it, add the broth, beans, corn, green chiles, and the spices. Heat it all through and then Transfer mixture to 2-1/2-quart baking dish.</span><br /><br /><span style="font-family:arial;">In medium bowl stir together the corn muffin mix, cream cheese, egg, milk, and pumpkin puree until just combined. Spoon over beef mixture.</span><br /><br /><span style="font-family:arial;">Bake the casserole for 20 minutes or until toothpick inserted into topper comes out clean. </span><br /><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=166972" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=166972" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Winter Squash- Black Bean Bake with Meat</h3><p>Watch out! This casserole is dangerous . . . . Dangerously irresistible, that is ...</p><p><a href="http://keyingredient.com/recipes/166972/winter-squash-black-bean-bake-with-meat/" title="Winter Squash- Black Bean Bake with Meat">See <strong>Winter Squash- Black Bean Bake with Meat</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com2tag:blogger.com,1999:blog-8112055324321918332.post-42069693404668260822009-12-15T14:49:00.000-05:002009-12-15T19:38:13.697-05:00Easy Pumpkin Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/dinner004.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: pointer; HEIGHT: 432px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/dinner004.jpg" border="0" /></a><br /><span style="font-family:arial;">This pumpkin tiramisu was an absolute success, and yet it was so easy to make! My friends were visually impressed and quite happy when it made its way to their plates and then into their mouths. Even several days later, when I brought the last piece, which I saved and guarded with my life, to my friend in CT the night of her holiday party, it was still working it's magic. Linda scoffed it down instead of going for any of the desserts on her table, and raved over it.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">In short, you should make this!</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">It was so easy to make, I made it one-handed. As my life is always full of drama, I broke my wrist in two places the weekend before Thanksgiving. So between my one good hand and my KitchenAid mixer, I was still able to make this. Typing up the blog post was another story - it got delayed until now.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">As for the ingredients, let me just write about a couple of them. First, the ladyfingers. I guess the ladyfingers that are traditionally used in tiramisu are somewhat crunchy. So, if you are like me, you won't find crunchy ladyfingers at your grocery store. I only had the soft ones available to me - the kind you put in a trifle. To remedy this, you will have to toast them in the oven. I put them in the oven at 350 degrees for 7 minutes.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">The other ingredient I want to mention is the amaretti cookies. I've seen them at Ocean State Job Lot. I got them at a specialty market because I was there and so were they. But if you can't find them, I saw reviewers of the original recipe write that they used ginger snaps. Amaretti cookies are great. And I totally loved eating the leftovers. But hey, if you can't get them, you can't. I would imagine that ginger snaps would be an awesome replacement.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Ooh, there's one more thing I want to mention. Don't skimp on the rum! By the time you eat it, it won't taste too boozy. In fact, I felt it added an essential flavor. When I used it, I used a small nip bottle and covered most of the opening with my thumb as I splashed drips onto the ladyfingers as evenly as possible. The rum was really a wonderful flavor when we dug into this tiramisu.<br /></span><br /><span style="font-family:arial;">Do make this the day before you plan to serve it. And then use some self-control. It will be totally worth it!</span><br /><br /><span style="font-family:arial;"></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/dinner001.jpg"><span style="font-family:arial;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: pointer; HEIGHT: 432px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/dinner001.jpg" border="0" /></span></a><span style="font-family:arial;"><br /><br /><strong><span style="font-size:130%;">Pumpkin Tiramisu</span></strong><br />Bon Appétit<br /><br />1 2/3 cups chilled whipping cream<br />3/4 cup powdered sugar<br />1 (8-ounce) container mascarpone cheese<br />1 (15-ounce) can pure pumpkin<br />1 1/2 teaspoon pumpkin pie spice *<br />2 (3-ounce) packages halved ladyfingers - crisped<br />1/4 cup dark rum (or regular if that's what you've got)<br />2 ounces crushed amaretti cookies (if you can't get them use ginger snaps)<br />Powdered Sugar </span><br /><span style="font-family:arial;">* No pumpkin pie spice? No problem! Just mix 2 tablespoons each of cinnamon and ground ginger with 1 tablespoon ground nutmeg and 1 tsp ground allspice.<br /><br /><br />Beat the whipping cream and sugar until peaks form. I beat it till stiff peaks formed, but I recommend that you don't. Aim for softer peaks. Then add the mascarpone cheese, pumpkin, and pumpkin pie spice. Mix it until it's smooth and all the ingredients are well-blended.<br /><br />Line the bottom of a 9-inch-diameter spring form pan with parchment paper. It might be good to make the parchment paper a little too wide. That way, when you put the finished tiramisu on a serving plate, you can slide it off the bottom of the pan, while someone tilts the metal disk toward you. Also, put parchment paper around the sides of the pan.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Crisp your ladyfingers in the oven if they are soft. I put my oven at 350 degrees and put the ladyfingers in for 7 minutes.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Spread out an even layer of ladyfingers to cover the bottom.even with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. I regret that mine looked so messy. Were I to do it again, I would make this bottom row much neater, more like the 2nd row of ladyfingers looks (you will see that photo soon).<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu011.jpg"><span style="font-family:arial;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: pointer; HEIGHT: 288px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu011.jpg" border="0" /></span></a><span style="font-family:arial;"><br /><br />Sprinkle the ladyfingers with approximately 2 tablespoons of rum. Then, spread almost half of the leftover filling over ladyfingers. What I'm getting at is that if it's possible, it would be great if you can save some of the filling to spread it on the sides once you put the entire tiramisu on a plate.<br /><br />Repeat with second package ladyfingers. Doesn't it look so much neater?<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu014.jpg"><span style="font-family:arial;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: pointer; HEIGHT: 339px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu014.jpg" border="0" /></span></a><span style="font-family:arial;"><br />Sprinkle the new layer of ladyfingers with the remaining 2 rum. Top with much of the remaining filling (trying to save some for the sides) and smooth it on the top. A little trick you can use if the smoothing isn't going so well is to spray the bottom of you plastic spatula or spoon with cooking oil spray. That will keep the filling from sticking to it, allowing your top to be smoother. </span><br /><p><span style="font-family:arial;"><strong>Note:</strong> I didn't save any filling for the sides. You may notice that in my photos. That's why I recommend that you do. It doesn't need to be a lot. Most of the sides will have filling already. I'm recommending that you reserve maybe 1/2 cup.<br /><br /><br />The next day, put the spring form on a serving plate and release the sides of the pan and remove. In this photo below, you can see how I over-whipped my whipped cream. The top layer of mine was very thick. That's why I'm recommending soft peaks.</span></p><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu016.jpg"><span style="font-family:arial;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: pointer; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu016.jpg" border="0" /></span></a><span style="font-family:arial;">My husband helped me here to tilt the serving plate, while I lifted the tiramisu with a spatula and carefully grasped the parchment paper underneath it and took the entire tiramisu off of the bottom of the spring form and the parchment. Now my tiramisu was directly on the glass plate. It would have been even easier if the bottom layer of parchment was a little bigger than the pan - even if only in one area.<br /><br />In this next picture, you can see where I wish I had that leftover 1/2 cup filling:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu019.jpg"><span style="font-family:arial;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: pointer; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu019.jpg" border="0" /></span></a><span style="font-family:arial;"><br />Grind up the amaretti in a food processor or crush it in a bag. Decorate the top with it. Perhaps even the sides. I put some on the sides to cover up flaws.</span></p><p><span style="font-family:arial;">I sprinkled with powdered sugar just before serving.<br /></span></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu021.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: pointer; HEIGHT: 484px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/tiramisu021.jpg" border="0" /></a></p><p></p><p></p><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=164658" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=164658" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>pumpkin tiramisu</h3><p>This pumpkin tiramisu was an absolute success, and yet it ...</p><p><a href="http://keyingredient.com/recipes/164658/pumpkin-tiramisu/" title="pumpkin tiramisu">See <strong>pumpkin tiramisu</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com3tag:blogger.com,1999:blog-8112055324321918332.post-51947290632081800832009-11-04T22:33:00.024-05:002009-11-06T15:22:21.878-05:00Red Lentil and Butternut Squash Soup<a href="http://s73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/?action=view&current=lentilButternutSoupSm.jpg" target="_blank"><img alt="red lentil and butternut squash soup" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/lentilButternutSoupSm.jpg" border="2" /></a><br /><br /><span style="font-family:arial;">Before I get to the food, let me address this important issue. Where have I been?<br /><br />Well, I've been very, very busy getting a certificate in Web Design - the first step in a hopeful career change. So I've been crazy in over my head as I learned all about css, page design, flash, using available java scripts, jQuery, a bit about XML, and table-driven and css-driven DHTML.<br /><br />I haven't cooked much beyond boxed pizza in months. The freezer has been full of frozen meals and I've been thrilled about the invention of the microwave. We didn't have those things when I was a little kid!<br /><br />But on to the food!<br /><br />This recipe happened by mistake, as I got punished by my bad karma.<br /><br />Several weeks ago while out taking </span><a href="http://www.flickr.com/photos/42690948@N06/sets/72157622612496753/"><span style="font-family:arial;">fall pics</span></a><span style="font-family:arial;">, I stopped in at one of my favorite foodie destinations, Idylwilde Farms. I saw the soup mixes on the shelves and couldn't resist. You know, the dry soup mixes - the ones with the dried beans in a clear cellophane bag, and then at the top are the herbs and such. You add some stock and veggies. Here's a pic of one of the mixes I got:<br /><br /></span><a href="http://s73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/?action=view&current=soupBag.jpg" target="_blank" align="center"><span style="font-family:arial;"><img alt="soup mix" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/soupBag.jpg" border="2" /></span></a><span style="font-family:arial;"><br /><br />Well, I bought about four of them because I thought it would be like homemade goodness, but with convenience. Also, they make rather large batches, I could do it in a crock pot and freeze individual meal-sizes that I could just reheat when I felt like it and have comfort food any time.<br /><br />The first one I made was the beef stew pictured above. And it was delicious. But as I made it I felt like an idiot. I spent so much time sauteing the onions and peeling and cutting up yellow turnip. I thought to myself, "<i>Meryl, what you are doing now <b>is the time consuming part of making anything.</b> You could have made your own stew and made this a blog post and been proud of your creation instead.</i>" But it was too late for that.<br /><br />So a couple of days ago I figured I'd use another of the mixes - this time the Red Lentil and Butternut Squash soup mix. But I got bitten in the rear by bad karma!<br /><br />So, I was kicking myself as I cut up and seared some chicken, sliced and sauteed the onion, and cubed the butternut squash. But I thought that I must not let this soup mix go to waste. And I was sure it would taste good.<br /><br />I put all the chicken broth (low sodium) in the crock pot. I added the chicken and veggies, and opened up the top of the cellophane bag of soup mix. The herb packet is always at the top. I reached in, took it out, and I immediately noticed that things were hanging off of it, as if caught on a web.<br /><br />I was holding it over the sink, puzzled. I thought to myself, "what is this?" as I removed it all from the little plastic herb packet. It was then that I saw the live little worms twitching around inside.<br /><br /><b>Ewwwwwwwwwwwwwwwww!</b><br /><br />And now I've got a dilemma because the soup is already started! I had to do something right away! I remembered that I had some red lentils, so I ran to my laptop to look for my own recipe. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I began by typing in epicurioius.com to find out that my Internet went down. OMG, the Gods are totally against me today! I thought to myself, "Meryl, don't panic. Take a walk with the dogs and the Internet will be back up and running when you return."</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">So I did. And when I came home, the Internet was back up. I looked at various recipes on various sites and came up with a game plan. Then, I ran to the cupboards to get the lentils. CRAP! I no longer had any.<br /><br />I decided to let the what was in the crock pot cook, since the chicken was in it, for the rest of the afternoon. Then I put the entire crock in the fridge that evening and went to the store, not knowing if I'd find the red lentils easily or not. Luckily I did find them and I got back to the soup the next day.<br /><br />In the end, the recipe I chose was a success. Warm, cozy, seasonal, and tasty. I'm glad that I made it and not the mix, although I could have done without the roller coaster ride.<br /><br /><strong><span style="font-size:130%;">Red Lentil and Butternut Squash Soup</span></strong><br /><span style="font-size:100%;">(a crock pot recipe that makes 8-10 servings)</span><br /><br />10 cups broth (I use low sodium - by the way, how big is your crock pot?)<br />a bag of frozen chicken breasts – and olive oil (large bag - approx 8-9 breasts / 3lb?)<br />a bunch of scallions</span><br /><span style="font-family:arial;">olive oil<br />1 onion sliced<br />1/2 can light coconut milk *<br />1 tbs garam masala ** (mine was old)<br />1 tsp red madras curry<br />1 tsp cumin<br />2 cups red lentils (added in last - cooked for about 2-3 hours, tasting for doneness)<br />salt (I added 1 tsp - I'm very sensitive to salt. I'd suggest 3 tsp for normal people) </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">* The coconut milk was great. If I were to remake, I'd add the whole can.</span><br /><span style="font-family:arial;">** My garam masala was quite old. But even if it were fresh I would still try the entire tablespoon. I bet it would be awesome. But if you are wary of that, you could go with 1.5 teaspoons.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Okay, if I were making this today, all in one day, this is what I would do.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Put the crock pot on high and add the broth, the coconut milk, the cut up butternut squash, and the spices.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Cut up the chicken in to small pieces or slices. Sautee them and them in 1-2 tablespoons of olive oil and add them into the crock pot.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Back in the sautee pan, turn the flame on medium-high, add 1-2 tablespoons of olive oil, heat it up, and add the sliced onions. Sautee them till golden brown and then add them to the crock pot. Leave the crock pot on high for 1/2 hour to an hour. Then turn it to low for a good long time. Geeze, this is where I had it on low for about 6-8 hours and then put it in the fridge overnight.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">The lentils don't need as long to cook. Red lentils will take between 1-2 hours to soften on low. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Then you have a delicious, hearty, comforting fall soup. If you put it in the fridge, you'll probably need to add more broth, it gets very thick overnight, and the crock pot can only hold so much liquid.</span><br /><br /><a href="http://s73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/?action=view&current=lentilButternutSoupSpoonSm.jpg" target="_blank"><img alt="spoonful" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/lentilButternutSoupSpoonSm.jpg" border="2" bordercolor="000000" /></a><br /><br /><p></p><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=145156" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=145156" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Red Lentil and Butternut Squash Soup</h3><p>A comforting, hearty, fall soup.</p><p><a href="http://keyingredient.com/recipes/145156/red-lentil-and-butternut-squash-soup/" title="Red Lentil and Butternut Squash Soup">See <strong>Red Lentil and Butternut Squash Soup</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com2tag:blogger.com,1999:blog-8112055324321918332.post-28578661200353229832009-08-27T11:30:00.002-04:002010-05-16T07:01:57.217-04:00Blueberry Pie<span style="font-family:Verdana;"></span><span style="font-family:Verdana;"></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie.jpg"><img style="margin: 0px auto 10px; display: block; width: 475px; height: 302px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie.jpg" border="0" /></a><br /><span style="font-family:verdana;">This pie rocks! It was the best blueberry pie I've ever had! I'm super proud to have made it!</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">That's pretty impressive since I almost never have the opportunity to make a pie. It's been years since I've made a pie, and I've never made a blueberry one. So I'm patting myself on the back and saying "good girl, Meryl."</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">Why, do you ask, do I never get to make pies? To begin, it's just Joe and I (and the dogs), and we struggle with weight issues. So the last thing we need around here is an entire pie sitting on the counter top. And during all the holidays when people make pies, all the pies are spoken for by other members of the family. The one or two times that I tried to add to the repertoire of pies, my pies were practically untouched, so I gave up. Perhaps I lost my pie-baking confidence as well. So, I just don't make them.</span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">I bought this Longaberger pie plate from my friend Karen about 4 years ago, and up until last Sunday, I hadn't used it yet:</span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets010.jpg"><span style="font-family:verdana;"><img style="margin: 0px auto 10px; display: block; width: 504px; height: 284px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets010.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /><span style="font-family:verdana;">But last Sunday we were invited to a friend's for brunch. She was going to make a peach pie for dessert, and that was very nice of her! But knowing that Joe wouldn't have touched it with a 10-foot pole, I offered to make a blueberry pie (blueberry is Joe's favorite pie). </span></span><br /><span style="font-family:verdana;"><span style="font-family:verdana;"></span></span><br /><span style="font-family:verdana;"><span style="font-family:verdana;">She accepted, and I thought to myself that I had gotten into a conundrum. I would have to live up to Joe's idea of a blueberry pie, and that idea was his mom's blueberry pie. Oy vey! That's a lot to live up to.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">I found a well-liked recipe for a pie on Epicurious.com. Well, the filling was well-liked and the crust was not. Many of the reviewers only suggested to double the cornstarch, so I did. I accidentally omitted the butter when I made my pie, but it wasn't missed.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">The crust I used came from my friend Karen. I've posted </span><a href="http://inspiredbites.blogspot.com/2009/08/karens-no-fail-flaky-pie-crust.html"><span style="font-family:verdana;">her recipe</span></a><span style="font-family:verdana;"> as well.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">If you are looking for a great blueberry pie, look no further! This is the one.</span><br /><span style="font-family:verdana;"></span><br /><br /><br /><span style="font-family:verdana;"><strong><span style="font-size:130%;">Blueberry Pie</span></strong><br />Filling inspired by a Gourmet Magazine recipe<br /><br />6 cups blueberries, picked over<br />1/2 cup cornstarch<br />1 cup sugar<br />2 tablespoons fresh lemon juice<br />1/2 teaspoon freshly grated nutmeg<br />1/2 teaspoon salt<br />2 tablespoons half-and-half or milk (optional - to top the crust)<br />turbinado sugar or large-grain cane sugar (to top the crust)<br /><span style="font-size:78%;"><br /></span></span><a href="http://inspiredbites.blogspot.com/2009/08/karens-no-fail-flaky-pie-crust.html"><span style="font-family:verdana;">Karen's No-Fail Flaky Pie Crust<br /></span></a><br /><br />Preheat the oven to 425°F. </span><br /><span style="font-family:verdana;"><br />In a large bowl toss together the blueberries, the cornstarch, sugar, lemon juice, nutmeg, and the salt. It might be easiest to use your hands so you don't crush all the blueberries. Mound the filling in the shell. </span><br /><p><span style="font-family:verdana;">If you use the butter, place little pieces of it around on the top. </span></p><span style="font-family:verdana;">Place the top crust over it and crimp the edges.</span><br /><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets011.jpg"><span style="font-family:verdana;"><img style="margin: 0px auto 10px; display: block; width: 504px; height: 264px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets011.jpg" border="0" /></span></a><span style="font-family:verdana;">Be sure to use a knife and make air vents in the top crust. I made a smiley face with some outer slashes like short rays of sunshine. Next time I do it, I will remove slivers in the smiley face. </span><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie002.jpg"><img style="margin: 0px auto 10px; display: block; width: 550px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie002.jpg" border="0" /></a> <p></p><p></p><p><span style="font-family:verdana;">Bake the pie in the bottom third of the oven at 425 for the first 20 minutes. Then reduce the heat to 375 (leaving the pie where it is) and bake for another 25-35 minutes. I baked mine 30 minutes and wish I had taken it out a few minutes sooner. But it was acceptable nonetheless.</span></p><p><span style="font-family:verdana;"><br /></span></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com3tag:blogger.com,1999:blog-8112055324321918332.post-5382594589149522762009-08-26T10:55:00.006-04:002009-08-27T11:34:08.352-04:00Karen's No-Fail Flaky Pie Crust<span style="font-family:verdana;"></span><span style="font-family:verdana;"><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie002.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 550px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie002.jpg" border="0" /></a></p><p>I'm not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">accustomed</span> to making pies, so when I needed to make one and I found myself visiting my friend Karen, I asked her if she had a no-fail, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">flaky</span> pie crust recipe. I had a feeling she did, and I was right! </p><p>I thank you Karen for this wonderful crust recipe. It was perfect! So easy and simple, that even a pie <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">buffoon</span> like myself could use it and impress her friends.</p><p>Karen doesn't even roll out this pie crust. She puts it in the pie pan and spreads it out to fit it with her hands. But in the few times I've made crusts in my life, I've had problems, so I put the chilled dough between sheets of wax paper and rolled them out. It worked like a charm. I only wish I had a little more on the bottom crust. It didn't look too thick, but maybe I could have rolled it out a bit more to have more to play with on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">outer</span> edge.</p><p><br /><span style="font-size:130%;"><strong>Karen's No-Fail, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Flaky</span> Pie Crust<br /></strong></span><span style="font-size:100%;">makes a double crust for a 9" pie</span></p><p>2 cups flour<br />1 1/2 teaspoons sugar<br />1 teaspoon salt (I used more like 2/3)<br />1 egg<br />1 tablespoon vinegar<br />1/4 cup water<br />3/4 cup shortening </span></p><span style="font-family:verdana;">Mix the dry ingredients in a bowl. </span><br /><span style="font-family:verdana;"><br />Cut in the shortening. I used this tool pictured.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets008.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 464px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets008.jpg" border="0" /></span></a><span style="font-family:verdana;"> In a separate bowl, beat the egg, vinegar, and water. </span><br /><p><span style="font-family:verdana;">Mix in the dry ingredients.<br /></span><span style="font-family:verdana;"><br />Use your hands to form it all into a ball.<br /><br />Split the ball in two. One ball should be larger for the bottom crust.<br /><br />Wrap them in plastic wrap and chill for at least two hours.<br /><br />When it is time to make the pie, roll out the dough balls between sheets of wax paper. </span></p><p><span style="font-family:Verdana;">I learned a little trick to get the dough from the counter to the pie pan when I was watching <a href="http://www.saramoulton.com/">Sara <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Moulton</span></a> the Food Network a long time ago. Fold the dough over in half once, and then again in the other direction. Then place it in the pie pan and unfold. It's much easier than trying to lift the thin sheet of dough. </span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets011.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets011.jpg" border="0" /></a></p><p><span style="font-family:verdana;">Karen freezes hers sometimes so she has it ready-made for later.</span></p><p><span style="font-family:Verdana;">I used this crust to make my <a href="http://inspiredbites.blogspot.com/2009/08/blueberry-pie.html">Blueberry Pie</a>.</span></p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 475px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/aPie.jpg" border="0" /></a>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com4tag:blogger.com,1999:blog-8112055324321918332.post-51924845402608846052009-08-25T11:45:00.000-04:002009-08-25T11:46:40.156-04:00Costa Rican Beet Salad<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/betsFlat.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 394px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/betsFlat.jpg" border="0" /></a><br /><div><span style="font-family:arial;"><span style="font-family:verdana;">I love beets. I cannot say the same for my husband, but I can say the same for my friends, Phyllis, Jennifer, and Scott. So I took advantage of spending time with them on Sunday to make some beets.<br /><br />This Costa Rican Beet Salad is the best I can do to re-live a fond food memory. I studied at the University of Costa Rica in San José for a semester and they served a beet salad that I loved on campus there. That beet salad was near and dear to my heart. </span></span></div><span style="font-family:arial;"><span style="font-family:verdana;"></span></span><br /><p><span style="font-family:arial;"><span style="font-family:verdana;">I'm sad that I forgot to save a sprig of the beautiful cilantro for the picture and I had to use a sprig of flat leaf parsley. It was better than nothing. But know, that the cilantro was a wonderful flavor in this dish.</span><br /><br /></span><span style="font-family:verdana;">Also, there really are few ingredients. That’s great, because I was originally going to make a salad that had many ingredients and would have cost a bundle. Like many of you, I recently lost my job, so I have to be careful about how much I’m spending. </span></p><p><span style="font-family:verdana;">This salad may have served four, but not if those four wanted large portions. I had more beets because I was originally going to make two different beet salads, but decided to double this one when I realized how little salad I had when I was done.</span></p><p><span style="font-family:verdana;">This recipe will be in the regular recipe rotation around here. It was scrumptious and easy. And who doesn’t like an easy recipe!<br /><br /><em>Oh, in the picture, I was sad to have to use a sprig of parsley for decoration on the beet salad. I had forgotten to save a sprig of cilantro. Cilantro was an important flavor in the salad. I was gentle with the cilantro - Phyllis liked that it was on the subtle side. But the salad wouldn't be the same without it. </em></span></p><p><span style="font-family:verdana;"><strong><span style="font-size:130%;"><br />Costa Rican Beet Salad</span></strong><br /><span style="font-size:85%;"><span style="font-size:100%;">Inspired by a recipe posted on Recipezaar.com by <em>Cheerleader</em></span> </span></span></p><span style="font-family:verdana;">4 medium fresh beets<br />1/4 sweet yellow onion, minced (I used vadalia)<br />1/3 large yellow pepper, finely diced<br />2-3 Tablespoons chopped cilantro<br />4 tablespoons mayonnaise<br />salt to taste (if you must – truth is, I didn’t)<br /><br /><a href="http://inspiredbites.blogspot.com/2009/08/preparing-and-cooking-beets-boiling.html">Prepare the beets and remove the skins</a>.<br /><br />Dice the beets into small squares<br /><br />Add minced onion, cilantro, and sweet pepper. This is what I had before I added the mayonnaise:<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets012.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 416px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets012.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Add mayonnaise and gently mix thoroughly.<br /><br />Add the salt if you use it.</span><br /><p></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com0tag:blogger.com,1999:blog-8112055324321918332.post-5145069999864555712009-08-25T10:34:00.010-04:002009-08-25T11:45:47.333-04:00Preparing and Cooking Beets - The Boiling Method<span style="font-family:arial;"><span style="font-family:verdana;">Beets are easy to work with and there are several ways to prepare them. In the cold weather it's nice to put them in foil packs with the skins on, baked them, and then removed the skins when done. In the summer, I choose the boiling method.<br /><br />When choosing your beets at the grocery store, try to get a bunch that has beets of approximately the same size. By doing this, you will have beets that finish cooking at the same time. If they aren’t the same size, be aware that the smaller ones will finish cooking sooner. You will need to remove them earlier so you don’t have beet mush!<br /></span><br /><span style="font-size:130%;"><strong>Preparing the Beets</strong><br /></span><br /></span><span style="font-family:verdana;">Cut off the greens at the base of the beets.<br /><br />Cut off the tail of the beet.<br /><br />Leave the skin on the beets! This is very important!<br /><br />Boil the water first and then place the beets in it. I started out with a 30 minute time limit with the pot covered. Check the beets by piercing them (or attempting to pierce them) with a fork or knife. When the fork or knife easily pierces the beet and goes toward the middle, coming out with no effort, the beets are done!</span> <span style="font-family:verdana;">Beets shouldn't be cooked al dente.</span><br /><p><span style="font-family:arial;"><span style="font-family:verdana;">When I checked at the 30 minute mark, I knew that at least another 30 minutes would be necessary. I had chosen large beets at the store.</span></span></p><p><span style="font-family:arial;"><span style="font-family:verdana;">Thirty minutes later, I set the timer for 10 more minutes. At that point, my two smaller beets were done. I removed them and ran cold water over them while I removed the skins. By the time I was done with that, a few more of the beets were done, and so on and so on.<br /></span><br /><strong><span style="font-size:130%;">Important Note About Skin Removal</span></strong><br /><br /></span><span style="font-family:arial;"><span style="font-family:verdana;">If you want to place the beets in a bowl of cold water before handling them, <em><strong>do it with the skins on</strong>!</em></span> </span></p><p><span style="font-family:verdana;">Case in point – I removed the skins of the first two small beets and then cut them in half and put them in cold water. I forgot to do it with the next beets, and I’m so glad! Look at the difference in the color of the beets I cut in half and then placed in cold water without skin compared to the beets that I place in cold water with the skin on and in tact before removing the skin:<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beetsColor.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 391px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beetsColor.jpg" border="0" /></a><span style="font-family:verdana;"><br />Removing the skin is easy when the beets are cooked. I took the picture below without the water running just so you could see that all it takes is a little pressure with your thumb and pulling away. The skin will go with it. Easy-peasy! Even easier under running water.</span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets003.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 394px; CURSOR: hand; HEIGHT: 432px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2009%20August%20to%20end/beets003.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;">Now you are ready for any beet recipe, such as <a href="http://inspiredbites.blogspot.com/2009/08/costa-rican-beet-salad.html">Costa Rican Beet Salad</a>, or to just eat them as they are.<br /></span><br /><span style="font-family:arial;"></span></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com2tag:blogger.com,1999:blog-8112055324321918332.post-15464064706943384752009-03-29T09:26:00.002-04:002009-08-21T10:19:03.390-04:00Bourbon-Maple Scallops<a href="http://i73.photobucket.com/albums/i236/puppymomma/little%20world%20of%20food/summer%2008/myscallops1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/little%20world%20of%20food/summer%2008/myscallops1.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;">This recipe came from a failed cedar-planked salmon experiment I had last week. The marinade was originally for grilled salmon on a cedar plank. </span><br /><span style="font-family:Verdana;"></span><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">I liked the combination of flavors in the marinade, so I decided to try it with scallops. First, I tried it on a wood plank. I really disliked the taste of the wood planks. Maybe it was the type of wood I had. I was surprised because I've had wood-grilled scallops before, and I've liked them. </span><br /><br /><p><span style="font-family:verdana;">Next, I made the scallops without the wood planks. That's much better! The scallops</span><span style="font-family:verdana;"> are sweet and tender. The syrup and the bourbon combine and create pure deliciousness with the scallops. This recipe gets a big thumbs-up!</span></p><br /><span style="font-family:verdana;font-size:130%;"><strong>Bourbon-Maple Scallops</strong></span><br /><br /><span style="font-family:verdana;">1 pound of fresh sea scallops</span><br /><span style="font-family:verdana;">1/4 cup Bourbon<br /></span><span style="font-family:verdana;">1/4 cup grade B maple syrup</span><br /><span style="font-family:verdana;">2 Tbs olive oil</span><br /><span style="font-family:verdana;">salt</span><br /><span style="font-family:verdana;">pepper</span><br /><br /><span style="font-family:verdana;"></span><span style="font-family:verdana;">Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.</span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:verdana;">Whisk the liquids and seasonings together. Add the scallops and let them marinate </span><span style="font-family:verdana;">in the liquid for 15-30 minutes. Saute on a medium-high flame for 2-3 minute per side. Try to only turn over once. </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">Drizzle the pan juices over the top and serve.</span><br /><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/little%20world%20of%20food/summer%2008/scalloplunch1-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/little%20world%20of%20food/summer%2008/scalloplunch1-1.jpg" border="0" /> </a><br /><p></p><p></p><puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com8tag:blogger.com,1999:blog-8112055324321918332.post-33648549298976450302009-03-15T12:02:00.003-04:002009-03-28T23:02:06.813-04:00Chicken And Dumplings<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenDumplings.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 549px; CURSOR: hand; HEIGHT: 504px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenDumplings.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;">Chicken and Dumplings is a truly comforting dish that I have been craving for some time now. After an unfortunate first try, I have now satisfied myself with the help of <a href="http://simplyrecipes.com/">Simply Recipes</a>. This recipe, while a bit time consuming, wasn't difficult to make. And even better, it ended up being very popular at a pot-luck lunch where I got several requests for the recipe. I am now very happy to share it with you.</span><br /><br /><span style="font-family:verdana;">Why was my first try at Chicken and Dumplings such a flop? Well, in reflecting on the experience, it probably wasn't a good idea to poach the chicken for a long period of time to make the stock. Also not a good idea was putting in the vegetables early in the process.</span><br /><br /><span style="font-family:verdana;">This time, I seared the chicken and only poached it for a short time afterward. The vegetables didn't go in early. I put them in toward and finished the recipe with the dumping topping as soon as they reached the correct level of doneness. The dumplings are the final step, and they cook very quickly. With this cooking process I got much better results!</span><br /><br /><span style="font-family:verdana;">I spent time finding just the right recipe that I would adapt to my tastes. In my Chicken and Dumpling research, I learned that there are two versions of the dish: a southern version and a northern one. I do prefer the northern version. </span><br /><br /><span style="font-family:verdana;">The biggest difference in the two versions has to do with the preparation of the dumplings. In the northern version, the dumplings are dropped into the stew and cooked while the pot is covered. The dough for the dumplings is just barely mixed, and the dumplings end up light and tender. In the southern version you make the dumplings by rolling out a dough and cutting it. You cook them for a longer period of time in the stew and they end up being much more dense.</span><br /><br /><span style="font-family:verdana;">So here it is, a delicious, crowd-pleasing, northern-style chicken and dumpling recipe.</span><br /><br /><br /><strong><span style="font-family:verdana;font-size:130%;">Chicken & Dumplings</span></strong><br /><span style="font-family:verdana;">Adapted from Simply Recipes</span><br /><br /><br /><strong><span style="font-family:verdana;">For the Stock</span></strong><br /><span style="font-family:verdana;">5-6 lbs chicken parts (breasts, drumsticks, thighs, with bones), skin removed<br />1 Tbsp olive oil<br />1 medium onion, diced<br />2 bay leaves<br />1/2 teaspoon salt<br />1/2 teaspoon freshly ground pepper<br />salt and pepper for seasoning the chicken and onions (to taste)<br />6 cups hot water</span><br /><br /><strong><span style="font-family:verdana;"></span></strong><br /><span style="font-family:verdana;"><strong>For the Stew</strong><br />3 celery stalks, trimmed and cut into 1/3-inch pieces<br />4 medium carrots, peeled and cut into 1/2-inch pieces<br />6 boiling onions (approximately 1" in diameter), peeled, halved, & sliced<br />6 Tbsp unsalted butter<br />6 Tbsp all-purpose flour<br />1 teaspoon dried thyme<br />2 tablespoons dry sherry or vermouth<br />1 tablespoons heavy cream (optional)<br />1 cup frozen green beans, thawed<br />1/4 cup minced fresh parsley leaves<br />Ground black pepper </span><br /><p><br /><strong><span style="font-family:verdana;">For the Dumplings</span></strong><br /><span style="font-family:verdana;">2 cups flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)</span><br /><span style="font-family:verdana;">2 tablespoons butter, melted<br />1 1/2 cup milk</span><br /><br /><span style="font-family:verdana;">In a large dutch oven heated to medium-high, add a tablespoon of oil and saute the onions with salt and pepper to taste. Remove from the pot and set aside.</span><br /><br /><span style="font-family:verdana;">In the same dutch oven, add another tablespoon of oil and brown the chicken on all sides. Reduce the heat to low. Cover and cook an additional 15-20 minutes. Return the onion to the pot and add the water. Increase the heat to medium high.</span><br /></p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenStock.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; HEIGHT: 367px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenStock.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;">Add the bay leaves, 1/2 teaspoon salt and simmer, partially covered, for 20 minutes. By the end, the chicken should be cooked through. At this point, remove the chicken pieces so they can cool. Strain the broth and discard the solids. Reserve five cups of the stock for making the roux.</span><br /><br /><span style="font-family:verdana;">Add the chicken and the unreserved stock back into the pot along with the carrots and cook three minutes. Then add the celery green beans, and parsley. Cook for an additional five minutes.</span><br /><p><span style="font-family:verdana;">While the chicken and vegetables cook in the stock, you can make the roux which will thicken the stock and turn it into a light sauce.</span><br /><br /><span style="font-family:verdana;">To make the roux, melt the butter in a large pan. Whisk in the flour and continue whisking for one to two minutes. The roux will turn light golden brown. As you whisk, pour in the sherry or vermouth and continue whisking! Slowly add the reserved five cups of stock while still whisking. You should now have a lovely gravy such as mine:</span><br /></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenGravy.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenGravy.jpg" border="0" /></a><br /><span style="font-family:verdana;">Add the gravy and the heavy cream to the pot. Salt and pepper to taste. </span></p><p><span style="font-family:verdana;">Doesn't it look so wonderful? At this point, you are almost done!</span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenReady.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenReady.jpg" border="0" /></a><span style="font-family:verdana;"><br /></span><span style="font-family:verdana;">The dumplings will come together very quickly. Begin making them now by sifting together the flour, baking powder, and salt. Mix in the fresh herbs. Finally, add the melted butter and the milk. Use a large fork to combine the liquids and dry ingredients only until the dry ingredients are just moistened.</span></p><span style="font-family:verdana;">Uncover the pot and drop the dumplings by the heaping tablespoon onto the top of the stew. Cover and simmer for 15 minutes. No peeking!</span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">Because I made this dish for a pot luck, I wanted extra dumplings. So at this point, I mixed the dumplings into the stew, added even more stock (this time the stock came from a box), made a second batch of the batter, and added the new dumplings to the top of the stew, cooking for another 30 minutes. </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">This dish is best if served immediately, but it was fine next day when I served it (reheated in a crock pot).</span><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=102620" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=102620" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Chicken and Dumplings </h3><p>Chicken and Dumplings is a truly comforting dish that I ...</p><p><a href="http://keyingredient.com/recipes/102620/chicken-and-dumplings/" title="Chicken and Dumplings ">See <strong>Chicken and Dumplings </strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com1tag:blogger.com,1999:blog-8112055324321918332.post-14871555696539005752009-02-25T07:00:00.000-05:002009-02-25T07:00:01.271-05:00Mussels in White Wine<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mussels.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 365px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mussels.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /><br /></span><div><span style="font-family:verdana;">It's hard to take a good picture of mussels in a bowl. I don't think that the picture above does this dish justice. Because I'm going to make a serious proclamation: These are some of the best mussels I've ever eaten! And I'm the cook! I'm so proud. </span></div><p><span style="font-family:verdana;">And not only are these mussels incredibly tasty, but they are incredibly easy to prepare - and the dish comes together really fast too!</span></p><p><span style="font-family:verdana;">Mussels feel fancy to me, yet they are so much less expensive than other seafood items in the store. I got a 3 1/2 lb. bag of them for just over $3.00. I can appreciate that, can't we all? In comparison, I keep wanting to buy scallops, but I just can't justify spending the money on them lately. They are $13.00 a pound for fresh (not frozen) large scallops - and that's here in new England.<br /></span></p><p><span style="font-family:verdana;">I recommend these mussels to all you shellfish eaters. You can impress yourself and your friends with them. They are great as a side dish, but I could totally see tossing them in pasta. The sauce is really flavorful and so pretty too! When my mussels were done, I would have dipped in crusty bread, but I didn't have any. So I cooked up some rice and had it like this:</span></p><br /><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselBrothRice.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselBrothRice.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span></p><p><span style="font-family:verdana;">Isn't that broth so beautiful! It was delicious. And since making it, I bought some crusty bread to have with the still-leftover broth.<br /><br />I will definitely, without a doubt, make this mussel dish again!<br /><br /></span><span style="font-family:verdana;"><strong>Mussels in White Wine<br /></strong>Adapted from Barefoot Contessa</span></p><div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Serves 1 as a main dish - 2 as an appetizer</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">3 pounds cultivated mussels<br />1/3 cup all-purpose flour<br />2 tablespoons unsalted butter<br />2 tablespoons good olive oil<br />1/2 cup chopped sweet onion<br />3 cloves garlic, minced<br />1/2 cup petite diced canned tomatoes, drained<br />1/2 teaspoon good saffron threads, crumbled<br />1/2 teaspoon thyme<br />1 cup good white wine - I used a chardonnay<br />1/2 teaspoon kosher salt<br />1 teaspoon freshly ground black pepper </span></div><p><span style="font-family:verdana;">When you open your mussels, you want to remove any that might not be alive. If the shells are closed tightly, you can trust the mussel. If the shell is open, quickly press it together.<br /></span><br /></p><div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselOpen-1.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 600px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselOpen-1.jpg" border="0" /></span></a></div><div><span style="font-family:verdana;">It will spring open some, and at that point, a live mussel will close on it's own (sometimes it takes a few seconds). I tend to do this to all the open ones as I sort through the mussels. I put any open to the side. When I'm done sorting, I go back to the ones that were open and see if they closed. Toss any that didn't close! </span><p></p><p><span style="font-family:verdana;">Sometimes mussels have sand in them. It's not pleasant when you bite into them, so here's how to remove that pesky sand: Fill a large bowl to completely submerge your mussels with a couple of inches of water on top. Sprinkle 1/3 cup flour into the water and mix. Then add the mussels. Leave them in the water (some will float) for 1/2 hour.</span></p><p><span style="font-family:verdana;">Drain the flour water and rinse the mussels. You are likely to see all the sand they spit out as you pour off that water and see the bottom of the bowl. Pull off any beards from the mussels and scrub off any dirt. Now your mussels are ready.</span></p><p><span style="font-family:verdana;">Heat-up the butter and olive oil in a deep stock pot. After about 4 minutes, add the saffron. After 2 more minutes, add the garlic, tomatoes, parsley, thyme, wine, and salt. Bring the mixture to a boil. </span></p><div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselCooking.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselCooking.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span><p><span style="font-family:verdana;">Add the mussels and cover the pot. Cook for 8-10 minutes on medium heat. Shake the pot (while it's covered) from time to time so that the juice can get to the ones on top, and so that they don't scorch on the bottom. </span></p><p><span style="font-family:verdana;">You're done now! Enjoy your mussels.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselClose.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 600px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselClose.jpg" border="0" /></span></a> </p></div></div></div>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com11tag:blogger.com,1999:blog-8112055324321918332.post-90854897248374124962009-02-20T16:48:00.032-05:002009-02-20T21:14:29.838-05:00Moroccan-Style Chicken Pie<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieBest.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 576px; CURSOR: hand; HEIGHT: 373px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieBest.jpg" border="0" /></a><br /><span style="font-family:verdana;">My latest Bon Appétit magazine has been sitting on my coffee table for a week. I finally opened it today and a few recipes caught my eye. This is one of them.<br /><br />I like this recipe for many reasons! First, the ingredients are readily available. I had almost all of them right here at home. Next, it was an easy recipe to make - no complicated procedures here. Finally, the pie was wonderfully aromatic, flavorful, and satisfying.<br /><br /></span><div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieCut.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieCut.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span></div><div><span style="font-family:verdana;">I loved the combination of sweet and savory, too. And the crunchy phyllo topping with nuts and sugar (and salt) between the layers was really nice. </span></div><div><span style="font-family:verdana;"></span> </div><div><span style="font-family:verdana;">I'm not sure how necessary it was having 6 layers of phyllo on the bottom and 4 on the top. I would switch that around for next time. The other thing I would do differently would be to cut the bottom layers of phyllo the way the recipe recommended (using the bottom of the pie plate), but make the top layers bigger. As you can see below, the top layers weren't quite big enough. </span></div><div><span style="font-family:verdana;"><br /></span> </div><div><span style="font-family:verdana;"></span></div><div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPie3.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 396px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPie3.jpg" border="0" /></span></a><span style="font-family:verdana;"> But those are minor little adjustments that I can recommend to you if you try this recipe. </span></div><div><span style="font-family:Verdana;"></span> </div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Speaking of the recipe, I really didn't stray much from what was published in Bon Appétit. I used butter flavored cooking spray instead of butter between the bottom 6 layers of phyllo dough. I did use butter between the top layers because they were exposed and I didn't want to risk the texture being wrong. Also, I used granulated sugar for the crust, and skipped the cinnamon (by accident!).</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;"></span></div><p><span style="font-family:verdana;"><strong><span style="font-size:130%;">Moroccan-Style Chicken Pie<br /></span></strong>Slightly Adapted from Bon Appétit </span></p><p><span style="font-family:verdana;">Serves 5-6 people.</span></p><p><span style="font-family:verdana;"><strong>Filling Ingredients</strong><br />2 tablespoons olive oil<br />1 large sweet onion, chopped<br />salt and pepper to taste<br />1 teaspoon ground cinnamon<br />1 teaspoon ground ginger<br />1/2 teaspoon turmeric<br />1/8 teaspoon crumbled saffron threads<br />2 tablespoons all purpose flour<br />2 cups low-salt chicken broth (I used home made stock)<br />1 1/2 pounds skinless boneless chicken thighs<br />1/4 cup chopped golden raisins<br />2 tablespoons chopped fresh cilantro<br />2 tablespoons chopped fresh Italian parsley </span></p><p><span style="font-family:verdana;"><strong>Crust Ingredients<br /></strong>1/2 cup slivered almonds<br />2 tablespoons granulated sugar<br />1/2 teaspoon salt<br />10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed<br />1/4 cup unsalted butter, melted*<br /><br />* I used less butter because I used cooking oil between the layers for the bottom of the pie. I also went easy on the butter for the layers of the top crust. I don't think you need more than 1/4 cup to prepare the crust with all butter. </span><p><strong><span style="font-family:verdana;">To Prepare The Filling<br /></span></strong><span style="font-family:verdana;">Put a large, heavy pan over medium heat on the stove. Add the oil and the onion. Season the onion with salt and pepper and cook for approximately 10 minutes until the onions are soft and transparent. At that point, sprinkle them with the ginger, cinnamon, tumeric, and saffron. Continue to cook the onions for one minute. Then, sprinkle them with a tablespoon of flour and cook for one more minute. </span></p><p></p><p><span style="font-family:verdana;">Add the chicken stock to the pan and the chicken thighs. Cook, uncovered, for about 20 minutes so that the thighs are cooked through. Turn them over midway through the cooking time. Here's my chicken when it was done.</span></p><br /><p><span style="font-family:verdana;"></span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenCooked.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 550px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenCooked.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span></p><p><span style="font-family:verdana;">Remove the chicken from the pan and add the golden raisins to the sauce. Once the chicken is cool enough, shred it. Then combine the chicken and the sauce and place the mixture in the refrigerator to cool. Here's my finished filling:</span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chicken001.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 550px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chicken001.jpg" border="0" /></span></a><span style="font-family:verdana;"> It is supposed to cool completely before assembling the pie.</span></p><p><span style="font-family:verdana;">The pie assembly goes very quickly. So turn on your oven to 375 degrees and start preheating.</span></p><p><span style="font-family:verdana;"><strong>Prepare The Crust Ingredients<br /></strong>In a small food processor, mix the almonds, sugar, and salt until it is evenly processed and resembles coarse salt.</span></p><p><span style="font-family:verdana;"><strong>Cut The Phyllo Dough</strong><br />Remove 10 sheets of phyllo dough from the package. Put the rest back in the freezer. Split the 10 sheets of phyllo so that you have 5 for the top layer of the pie, and 5 for the bottom. Keep the phyllo covered with a damp (not soaking wet) paper towel or two while you are not using it. Phyllo dries out very quickly, so you want to keep it moist.</span></p><p><span style="font-family:verdana;">Place the 5 layers designated for the bottom of the pie on a working surface. Put the pie pan you are using on top and cut around the bottom edge of the pie pan so that you have 5 phyllo disks that will perfectly fit into your pie pan. Put the disks on a plate and cover them with the damp paper towels.</span></p><p><span style="font-family:verdana;">Place the 5 layers designated for the top of the pie on a working surface. Place the pie pan on top. This time, when you cut through the layers of phyllo, trace the edges of the top of the pie pan, which will give you larger disks for the top of the pie. You want these disks to fit perfectly on top of the pie once it is filled with the chicken mixture. Put the disks on a plate and cover them with the damp paper towels.</span></p><p><span style="font-family:verdana;"><strong>To Assemble The Pie</strong><br />Work with the bottom layers of phyllo first. Remove one sheet of phyllo. Brush butter on it and then top with a sprinkling of the sugar-almond mixture. Place another sheet of phyllo on top and repeat the procedure. Keep repeating until you have the five layers of phyllo ready. Place them in the bottom of the pie pan.</span></p><p><span style="font-family:verdana;">Cover the bottom layers of phyllo with the chicken filling.<br /></span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieFilled.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieFilled.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />With the top layers of phyllo, use the same procedure of buttering the dough and sprinkling with the sugar-almond mixture until all five layers are ready. Place them on the top of the pie and tuck in any extra edges into the pie pan. Top with the remaining sugar-almond mixture. </span><p><span style="font-family:verdana;"><br /></span> <div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieInOven.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPieInOven.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Bake the pie for 35-40 minutes, until the top is golden brown. </span></div><div><span style="font-family:verdana;"><br /></span></div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPie3.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 396px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chickenPie3.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span><br /><div><div> </div></div>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com9tag:blogger.com,1999:blog-8112055324321918332.post-30594046646696702342009-02-07T23:04:00.040-05:002009-02-09T18:10:40.139-05:00ChocoLee in Boston's South End<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chocolee016-1.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 356px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/chocolee016-1.jpg" border="0" /></span></a><br /><div><div><span style="font-family:verdana;">I was browsing through Boston.com the other day and saw their story on Boston's best new restaurants. The very first picture in the slideshow was of </span><a href="http://chocoleechocolates.com/"><span style="font-family:verdana;">ChocoLee chocolates</span></a><span style="font-family:verdana;">. And in the description it read, "Be sure to sample the main draw, offered only on the weekends: beignets oozing with a ganache of dark chocolate and mascarpone. "</span></div><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">Well, they didn't have to tell <strong>me</strong> twice! I was all over that, immediately emailing several friends trying to find one who would go with me on Saturday. </span></p><p><span style="font-family:verdana;"></span></p><div><p></p><p><span style="font-family:verdana;">I had figured that since ChocoLee was listed as a best "restaurant" and they had beignets, that there would be seating with a small selection of drinks and pastries. But while there was no seating and no menu, it was absolutely worth the trip into Boston's South End.</span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">ChocoLee is located at 83 Pembroke Street, which is right around the corner from Tremont Street. If you drive in, you'll need to park on Tremont Street and have plenty of quarters to feed the meter. If you take the T, the Back Bay orange line station was within walking distance.</span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">I did love the large metal bowls of "chocolate" and monster-sized whisks in the windows.</span><span style="font-family:verdana;"><br /></span></p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston002.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston002.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston001.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston001.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />One can't help but notice the magazines full of praise for Chocolee that are displayed near the above window. There was also one of those Boston's Best signs from the well-known annual poll of Boston residents.</span><br /><br /><p></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">There were two women working behind the counter. They were very friendly and approachable. I mentioned that I had a food blog and asked if I could take pictures, and they didn't hesitate to let me. </span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">They did not know of the Boston.com Best of the new restaurants story. I mentioned that I had driven in from Worcester County and they asked if I came into town just for their chocolates. I should have just fessed up and said yes, I did. But I made myself look like less of a chocolate freak and I mentioned that I decided to make a day of it and meet friends there for those chocolate beignets and lunch somewhere. Just then, my friends Karen and Jon walked in the door. </span></p><div><p></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;"></span></p><p><span style="font-family:verdana;">They make the beignets to order right there. They were nice and hot when they handed my order to me in a bag and warned me that the liquid ganache inside was very hot and to be careful. My mouth was watering. Not only did I get the beignets, but also a number of their delectable looking chocolates. I like being able to choose which kinds I want instead of being forced to buy a pre-packaged box of the flavors someone chooses to give me. </span></p></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;"></span></div><p><span style="font-family:verdana;">The chocolates were in a glass display and were fresh. In fact, there were more freshly made chocolates on the counter top behind the display. They make the chocolates right there, daily!</span><br /></p></div><div><p></p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston005.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston005.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />I loved the chocolate pod displayed on the top of the counter next to the chocolate dipped strawberries (the pod was a replica).<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston008.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston008.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span><div></div><div><span style="font-family:verdana;"></span></div><p><span style="font-family:verdana;">For the chocolates I got lavender, toasted sesame, lemon curd, lime curd, ginger, vanilla ganache, cardamom, chile, lemon pistachio, salt caramel, and I think the last one was cherry cordial. I should have written down the exact names, but I wasn't thinking. So those are my approximations of the names of the flavors. </span></p><p><span style="font-family:verdana;">I've had three of my chocolates so far, and each one has been wonderful. I like that they had flavors that weren't chocolate inside and out. The lemon curd was exactly that - lemon curd inside a delicious dark chocolate shell. The lavender was in a white, creamy filling. I loved it as well. The third one I had was what I think was cherry cordial. All of the chocolates were incredibly satisfying and as fresh as could be.</span></p><p><span style="font-family:verdana;">But lets get on to the beignets! As soon as we walked outside the door, we all dug into them. It was hard to take this picture without gorging on this little dough ball filled with chocolaty goodness.<br /></span></p></div><br /><p></p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston012.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston012.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span><span style="font-family:verdana;">And here's the glorious inside:</span><br /><br /><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston013.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/boston013.jpg" border="0" /></span></p></a><span style="font-family:verdana;"><br />OMG! It was pure heaven!!!!! But they must be eaten carefully! If you don't bite into it correctly, the chocolate ganache squirts out. So my advice is to tear off a bit of the dough to expose the chocolate without putting pressure on it! At that point, Jon sucked the chocolate out of the beignet, while Karen and I just put the entire thing in our mouths. It was totally chocogasmic!</span></div><br /><div><span style="font-family:Verdana;"></span></div><div><span style="font-family:Verdana;">I won't hesitate to go into Boston again - just to visit ChocoLee, and for no other reason but pure chocolate indulgence.</span></div><br /><div><span style="font-family:Verdana;"></span></div><br /><div></div>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com6tag:blogger.com,1999:blog-8112055324321918332.post-38245404603271049052009-02-01T08:35:00.028-05:002009-02-01T20:08:00.824-05:00Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mymussels.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 479px; CURSOR: hand; HEIGHT: 436px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mymussels.jpg" border="0" /></a><br />Public Television has the best of the cooking shows these days. They aren't trying to hook people with a personality that pushes a marketing strategy. It's all about the food, the ingredients, and the techniques of some of the best chefs around - be they big TV personalities or not.<br /><br />Yesterday I watched Jacques Pepin cooking up some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mussels</span> in a spicy red sauce with rice. While I didn't feel like trying that particular recipe, he did remind me of how much I love <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mussels</span>. He also taught me a thing or two about using mussels, which I've only cooked one other time.<br /><br />Before you cook your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mussels</span>, you want to know they are alive - they should be! If you are looking through your mussels, a closed shell is good. And you see some that are open, tap on the shell, or tap the shell on the counter. A live <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mussel</span> will close up before your eyes. If a mussel doesn't close up, throw it away - it's dead.<br /><br />Joe picked up a pound of mussels for me yesterday. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">didn't</span> want to make them yet, so I looked up the proper storage method. I didn't want to kill the little critters (which I did last time)! To keep them alive, make sure they are <strong>not</strong> in an airtight container. I took some online advice and put them in a bowl and covered with a damp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">towel</span>. My mussels were still alive and well today - perfect for me to kill them!<br /><br />I like the smaller mussels. When I've had larger mussels, I didn't think they had a lot of flavor, and they seemed rubbery. Here was my batch of happy small mussels:<br /><br /><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselsbowl2.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 350px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselsbowl2.jpg" border="0" /></a><br /><strong><span style="font-size:130%;">Mussels with Tomatoes, Herbs and Garlic (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">Moules</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Provençale</span>)<br /></span></strong>Adapted from The <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Blego</span> Cookbook (posted on <span class="blsp-spelling-error" id="SPELLING_ERROR_9">epicurious</span>.com)<br /><br />2 1/4 lbs mussels, cleaned (I used less, but 2 1/4 is the max)<br />1/2 cup dry white wine<br />1 tablespoon olive oil<br />1 1/4 cup sweet white onions, chopped<br />1/3 cup celery, chopped<br />1 garlic clove, chopped<br />2 tablespoons chopped fresh basil, plus extra to garnish<br />1/4 cup chopped fresh flat-leaf <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">parsley</span><br />1 bay leaf<br />1/4 tsp thyme<br />1 tablespoon tomato paste<br />1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes<br />salt and pepper<br />Parmesan cheese (optional)</p><p><span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Saute</span> the onions and celery over medium-high heat. Salt and pepper to taste. </p><p>While it cooks, put all other ingredients (except the cheese) into a medium sized pot. Add the celery and onion when it is ready. </p><p>Cook until it boils. I don't like tomato chunks, so I used my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">immersion</span> blender here. Little chunks are fine, but no more big ones. </p><p>Add the mussels. Stir around. Cover and cook one minute. When you uncover, they will already be opening. I stirred here to let the sauce into the shells more. Then cook two minutes more. </p><p>You could decide to eat it just like this! It's pretty good stuff:<br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselsalone.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 440px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/musselsalone.jpg" border="0" /></a><br />Just look at that delectable little morsel. It's smiling at me!<br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/amussel.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; HEIGHT: 370px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/amussel.jpg" border="0" /></a><br />You could also serve it on pasta, with chopped basil and Parmesan cheese.<br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mussles.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mussles.jpg" border="0" /></a><br /></p><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=99416" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=99416" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)</h3><p>Public Television has the best of the cooking shows these ...</p><p><a href="http://keyingredient.com/recipes/99416/mussels-with-tomatoes-herbs-and-garlic-moules-provencale/" title="Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)">See <strong>Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com4tag:blogger.com,1999:blog-8112055324321918332.post-13527894312230115602009-01-25T12:20:00.001-05:002009-01-25T12:35:34.922-05:00Spaghetti With Meat Sauce<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mydinner.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 532px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/mydinner.jpg" border="0" /></a><br /><div><span style="font-family:verdana;">I've been hanging out a lot on Facebook lately. And so has Elle, from <a href="http://ellesnewenglandkitchen.blogspot.com/">Elle's New England Kitchen</a>. This past week she posted a picture (only on Facebook) of a rigatoni she made, and it looked really good. Shall we say that she inspired Inspired Bites? Yes!</span></div><br /><span style="font-family:verdana;">So when we made plans for friends to come over for dinner and board games (and drinks!), I decided to make something similar. </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">I'll admit to you all that I didn't want to make dinner. It has been a really long, hard week, making midterms for 3 different levels of classes. I didn't stop working last night until 7:30 when the school musical began. I left school at 10:15 that night wondering what we'd do for dinner. But in talking to my friend about possibilities to order out, it became clear that I would need to cook. Living out in the boonies, we don't have too many choices, and I will not eat take out pizza with a bread crust and canned mushrooms. </span><br /><p><span style="font-family:verdana;">I threw this together on Saturday afternoon and it made for a fabulous dinner. Joe made a garlic bread with naan, and we had a great bottle of dry red wine. Karen made a wonderful salad with toasted pine nuts, artichoke hearts, cucumber and tomatoes. We sprinkled balsamic vinegar and extra virgin olive oil over the top. </span></p><p><span style="font-family:verdana;">I'm going to eat every bit of the leftovers. I'm pretty proud of myself since I didn't use a recipe, instead making this one as I went along. </p></span><br /><strong><span style="font-size:130%;">Spaghetti and Meat Sauce</span></strong><br /><br />3 tablespoons extra virgin olive oil<br />1 cup chopped green pepper<br /><span style="font-family:verdana;">2 cups chopped sweet onion (I loves me some sauteed onion)<br />4 chopped cloves of garlic<br />8 ounces sliced mushrooms </span><br /><span style="font-family:verdana;">1/4 cup tomato paste<br />2 (28 oz) cans crushed tomatoes<br />1/2 cup dry red wine<br />1/4 teaspoon salt<br />1.25 lb ground beef (85% fat)<br />1 (1.5 ounce) rind of Parmesan cheese) </span><br /><span style="font-family:verdana;">one 2/3 ounce package fresh basil, chopped, plus more for garnish<br />salt, again, to taste (my taste was 1/2 teaspoon) </span><br /></span><p></p><p><span style="font-family:verdana;">Add the 2 cans of crushed tomatoes to a dutch oven. It should be good and deep - my sauce tended to splatter, even on a low heat. Begin heating it up on a medium-low heat.</span></p><p><span style="font-family:verdana;">Saute the onions and pepper in the olive oil on a medium-high flame. Add the garlic towards the end.<br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/saute.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 432px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/saute.jpg" border="0" /></a><br />Place it in the pot with the tomato sauce. </span></p><p><span style="font-family:verdana;">Saute the mushrooms. Add it to the sauce pot.</span></p><p><span style="font-family:verdana;">Brown the beef. Pour it and the juices into the sauce pot.</span></p><p><span style="font-family:verdana;">Add the wine, basil, tomato paste, and the rind of cheese. Stir it, cover the pot, and cook on low for 2 hours.</span> <span style="font-family:verdana;">Remove whatever rind has remained. Much of it will disintegrate into the sauce and flavor it wonderfully.</span> <span style="font-family:verdana;">Here's what mine looked like:</span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/spoonful.jpg"></p></a><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/spoonful.jpg" border="0" /></span><br /><span style="font-family:verdana;">You should taste the sauce as you go and season it with salt and pepper to your liking. Depending on which type of cheese you use, you may not even need salt! My cheese wasn't salty, I guess, and not all of it fell apart, so this is when I added another 1/2 teaspoon of salt.<br /></span><br /><span style="font-family:verdana;">I used linguine instead of spaghetti. It's a little bit wider and flatter, but not as much as fettuccine. I like it.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">Serve with Parmesan cheese and fresh basil on top.</span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/forkfull.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 414px; CURSOR: hand; HEIGHT: 504px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/forkfull.jpg" border="0" /></a><br /><span style="font-family:verdana;">Mmmm, that's good stuff!</span><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=99054" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=99054" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Spaghetti with Meat Sauce</h3><p>I've been hanging out a lot on Facebook lately ...</p><p><a href="http://keyingredient.com/recipes/99054/spaghetti-with-meat-sauce/" title="Spaghetti with Meat Sauce">See <strong>Spaghetti with Meat Sauce</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com9tag:blogger.com,1999:blog-8112055324321918332.post-48522845069564047052009-01-24T11:47:00.021-05:002009-01-26T14:19:13.476-05:00Seafood Quesadillas<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques3.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 564px; CURSOR: hand; HEIGHT: 347px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques3.jpg" border="0" /></a><br /><div><span style="font-family:verdana;">When I was in my teens, my family lived in Evansville, Indiana. My mom and I would frequent a chain of Tex-Mex restaurants (they called themselves Mexican) call La Hacienda. My favorite dish there was their seafood enchiladas, which were basically fake crabmeat rolled up in a flour tortilla and covered with a cheesey dairy sauce and sour cream. They were really good!!!! </span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Last week I happened to see this recipe (which I slightly adjusted) in a magazine advertisement for TransOcean Crab Classic. I gave it a try and I was happy because these quesadillas are very similar to the flavor I remember of those seafood enchiladas I loved so much.</span></div><p><span style="font-family:verdana;font-size:130%;"><strong>Seafood Quesadillas<br /></strong><span style="font-size:100%;">Adapted from TransOcean<br /></span></span><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">1 cup chopped onion</span></div><div><span style="font-family:verdana;">10 twists of the pepper mill</span></div><div><span style="font-family:verdana;">salt to taste<br />a couple of shakes of red pepper flakes</span></div><div><span style="font-family:verdana;">a good handful of chopped, fresh cilantro<br />2 tablespoons lemon or lime juice</span></div><div><span style="font-family:verdana;">10 ounces chopped imitation crabmeat<br />Cheddar and Monterrey Jack cheese</span></div><p><span style="font-family:verdana;">Sautee the onions, salt, pepper, and red pepper flakes. Add them to a bowl with the seafood, citrus, and cilantro. Mix to combine.</span></p><br /><span style="font-family:verdana;">Heat up a pan. When it's good and hot, coat it with spray oil (I used olive oil spray), and place the cheese-covered tortilla on the bottom. Top it with the seafood mixture. </span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques1.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 368px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques1.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span><br /><span style="font-family:verdana;">Then add more cheese on top and another tortilla. Spray the oil on the top of the tortilla.</span><br /><p><span style="font-family:verdana;">When the bottom tortilla is golden brown, flip over and brown the other side. </span><p><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques4.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 384px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques4.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Place on a cutting board and cut your quesadilla into triangles. I do a cut across the middle, and then two across the diagonal, making 6 triangles. </span></p><span style="font-family:verdana;"></span><br /><div><span style="font-family:verdana;"></span></div><br /><div><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques2.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 389px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ques2.jpg" border="0" /></span></a></div><div><span style="font-family:verdana;">I bet these quesadillas would be awesome with a mango salsa. But I just ate them plain. </span><p><span style="font-family:verdana;">This recipe makes 4-6 quesadillas (depending on how much seafood you use).</span></p></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;"></span></div><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=99002" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=99002" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Seafood Quesadillas</h3><p>When I was in my teens, my family lived in ...</p><p><a href="http://keyingredient.com/recipes/99002/seafood-quesadillas/" title="Seafood Quesadillas">See <strong>Seafood Quesadillas</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com4tag:blogger.com,1999:blog-8112055324321918332.post-88915843127312901242009-01-14T07:00:00.000-05:002009-01-14T07:00:01.892-05:00Sauteed Bok Choy<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/bok_choy2-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 487px; CURSOR: hand; HEIGHT: 469px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/bok_choy2-1.jpg" border="0" /></a><br /><span style="font-family:verdana;">After making my </span><a href="http://inspiredbites.blogspot.com/2009/01/beef-and-vegetable-stir-fry-with-peanut.html"><span style="font-family:verdana;">Beef and Vegetable Stir Fry with Peanut Sauce</span></a><span style="font-family:verdana;">, I had a good amount of bok choy left over. Bok choy is a Chinese variety of cabbage. It has long stalks and dark green leaves. It's pretty common in Chinese food.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">I wanted to make something yummy to use the bok choy before it went bad, and I found just the thing. I found a nice little sauté recipe on </span><a href="http://www.recipezaar.com/The-Best-Sauteed-Bok-Choy-280807"><span style="font-family:verdana;">Recipezarr</span></a><span style="font-family:verdana;">, originally posted by </span><a class="chefname" href="http://www.recipezaar.com/member/538011"><span style="font-family:verdana;">Aimchick</span></a><span style="font-family:verdana;">. I had all the ingredients on hand (that's awesome!) and it was quick and easy to prepare. I only made a few little adjustments to suit my taste. The result is very tasty and flavorful. Especially since I used my own homemade chicken broth!</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">It is hard to make bok choy look pretty (at least it is for me), but bok choy is a beautiful thing. It's has a great texture when sauteed - just a little crunch to it. And it makes for a healthy side dish, offering lots of vitamin C, calcium, and vitamin A. According to About.com, it "contains </span><a onclick="zT(this, '1/XJ')" href="http://www.kidsnutrition.org/consumer/nyc/vol3_03/glucosinolates.htm"><span style="font-family:verdana;">glucosinolates</span></a><span style="font-family:verdana;">, which may prevent cancer." I like that!</span><br /><span style="font-family:verdana;"></span><br /><strong><span style="font-family:verdana;">Sauteed Bok Choy<br />Adjusted from Recipezarr poster Aimchick</span></strong><br /><div><br /><span style="font-family:verdana;"><span style="font-size:100%;">Serves 4</span><br /><br />1 head bok choy</span><span style="font-family:verdana;">, sliced, both white and green parts<br />1/3 cup onion</span><span style="font-family:verdana;">, diced<br />1 tablespoon grated ginger root</span><span style="font-family:verdana;"><br />2 teaspoons olive oil</span><span style="font-family:verdana;"><br />1/2 teaspoon sesame oil<br />1 teaspoon fish sauce</span><span style="font-family:verdana;"><br />1 tablespoon rice vinegar</span><span style="font-family:verdana;"><br />1 1/2 teaspoons sesame seeds, plus more for garnish</span><br /><span style="font-family:verdana;">1/4 cup </span><span style="font-family:verdana;">chicken broth </span></div><div><span style="font-family:verdana;">1 teaspoon low sodium soy sauce<br />crushed red pepper flakes (<span style="font-size:85%;">I like heat, so I did 5 little shakes of the container</span>)<br /><br />Before I rinsed my bok choy, I cut it into manageable sized pieces. It was about a foot long before I did that. I cut it into 4" sections. Then I put it in a deep bowl of water. I drained it and filled it up 2 more times, to make sure all the grit came off the stalks and the leaves.</span></div><div><span style="font-family:verdana;"></span> </div><div><span style="font-family:verdana;">You could use a salad spinner to remove the excess water. But I had time, so I let it dry by putting the stalks vertically in a colander.</span></div><div><span style="font-family:verdana;"></span> </div><div><span style="font-family:verdana;">Heat up a sauté pan or a wok on a fairly high flame. Add the olive oil, swirl it around, and then add the onion and ginger. Sauté the onion until it's tender (about a minute).<br /></span><br /><span style="font-family:verdana;">Then add remaining ingredients and sauté for about 8 minutes. </span></div><div><span style="font-family:verdana;"></span> </div><p><span style="font-family:verdana;">Garnish with sesame seeds.<br /></span>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com3tag:blogger.com,1999:blog-8112055324321918332.post-18761829496227387622009-01-11T14:19:00.006-05:002009-01-11T14:41:05.934-05:00Italian Wedding Soup<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/weddingsoup-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 600px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/weddingsoup-1.jpg" border="0" /></a><br /><span style="font-family:verdana;">Every winter it seems I buy can after can of Progresso Chickarina and Italian Wedding Soup. I love the stuff - they both taste so good and have a respectful amount of protein, and a nice low calorie count.<br /><br />My quest this past week was to make a delicious soup - similar to Chickarina and Italian Wedding. I kept thinking that if I liked them so much canned, how heavenly would they be if they were home made? Ooh, and an added bonus is that I can lower the sodium count. FYI: one can of Progresso Chickarina has a whopping 2,000 grams of sodium! Ouch!<br /><br />It took two soup-making attempts, but I ended up with the most awesome soup. I dare say it is perfection in a bowl, and the perfect food for a cold, snowy day .<br /><br />My first try was good, not great. I decided that I would use a beef-pork mixture. I used 16 oz. beef and 4 oz. pork.<br /><br />While the soup was good, I couldn't understand, why my fingers swelled like little sausages every time I ate it. One morning I couldn't even put on my wedding rings!<br /><br />It turns out that I just wasn't thinking. I had used canned chicken broth, and I'm guessing it was loaded with sodium. Also, even though I went with more beef than pork, I could feel a light film of fat on my lips after eating it. And hey, it's the new year, and it's time to make up for that holiday eating. But if you don't have a problem with the beef/pork mixture, then that is the more traditional way to do it and it does have great flavor as well.<br /><br />But I need to watch my fat intake, so I went back to the drawing board today and decided to lighten it up with turkey meatballs. And I would improve the flavor and have better control over the sodium if I made my own broth this time.<br /><br />While rolling out the little meatballs, I was worried that I had over-done it with the egg plus the egg white. The consistency of the raw meatballs was so different when made with ground turkey as opposed to beef and pork. They were sort of sticky as I was rolling them in the palms of my hands. I added some extra panko bread crumbs, but I stopped at 2/3 cup and hoped for the best. And the best I did have!<br /><br />I <strong><span style="font-size:130%;">love</span></strong> this soup! I know that I will make it every winter from this day forward.<br /><br /><br /></span><span style="font-family:verdana;"><span style="font-size:130%;"><strong>Italian Wedding Soup<br /></strong></span><br /></span><p></p><p><span style="font-family:verdana;">One recipe of </span><a href="http://inspiredbites.blogspot.com/2009/01/home-made-chicken-broth.html" target="_blank"><span style="font-family:verdana; target=blank/">Home Made Chicken Broth</span></a><br /><span style="font-family:verdana;">4 large diced carrots (I prefer a small dice for this recipe)<br />1 small head of escarole (only the tender leafy parts - I removed the tougher parts for this recipe)<br /><br /></span><span style="font-family:verdana;"><strong>For The Meatballs:<br /></strong>1 (20.8 ounce) package of ground turkey<br />1 small onion, grated<br />1 egg + 1 egg white<br />2/3 cup panko bread crumbs<br />1/3 cup chopped flat leaf parsley<br />2 cloves garlic<br />1/4 cup grated Parmesan<br />1/2 tsp pepper </span></p><p><span style="font-family:verdana;">Mix all of the meatball ingredients with your hands! Don't be afraid, just delve right in. Once all the ingredients are spread evenly throughout the mixture. Put a little splash of water on your palms and take very small amounts in the palm of your hand and make many little meatballs. The water will keep the mixture from sticking to your palms. I found it much easier to work that way. Here's mine:<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ameatballs.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 576px; CURSOR: hand; HEIGHT: 477px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/ameatballs.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Once all the meatballs are rolled, put them into the soup raw. As you add the meatballs, add 4 chopped carrots.<br /><br />Crumble about half the chicken meat from when you made the broth into the soup. I felt that adding all of it was too much. I saved the other half and hope that it's good for chicken salad!<br /><br />Cook the pasta half way separately in a different pot. Add it to the soup pot.<br /><br />At the end, add the leafy parts of the escarole. Cook two minutes more so that the escarole wilts.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup_done.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 576px; CURSOR: hand; HEIGHT: 382px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup_done.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Serve with Parmesan cheese and perhaps a nice hunk of crusty bread!</span></p><div><span style="font-family:verdana;"></span></div><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=98624" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=98624" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Italian Wedding Soup (with turkey meatballs)</h3><p>Every winter it seems I buy can after can of ...</p><p><a href="http://keyingredient.com/recipes/98624/italian-wedding-soup-with-turkey-meatballs/" title="Italian Wedding Soup (with turkey meatballs)">See <strong>Italian Wedding Soup (with turkey meatballs)</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com13tag:blogger.com,1999:blog-8112055324321918332.post-36227988690073802882009-01-11T13:41:00.011-05:002009-01-18T17:33:04.039-05:00Home Made Chicken StockHome made chicken broth is <strong>far superior</strong> to it's canned counterpart! It has an enormous amount of flavor. I noticed the beautiful fragrance almost immediately after the broth began to boil. The entire house was filled with a beautiful scent that made our mouths water.<br /><br />I originally made this chicken broth for my <a href="http://inspiredbites.blogspot.com/2009/01/italian-wedding-soup.html">Italian Wedding Soup</a>. I reserved a small amount and used it the next day in my <a href="http://inspiredbites.blogspot.com/2009/01/sauteed-bok-choy.html">Sauteed Bok Choy</a>.<br /><br /><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup015-1.jpg"><img style="margin: 0px auto 10px; display: block; height: 456px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup015-1.jpg" border="0" /></a><br /><br /><span style="font-family:verdana;"><strong><span style="font-size:130%;">Chicken Broth<br /></span></strong><br />1.25 lb chicken drumsticks, skin removed<br />1 lb boneless chicken breasts<br />15 cups water<br />1/2 teaspoon salt (I added 1 1/2 teaspoons more afterwards)<br />1 small onion - cut in half<br />2 cloves garlic - cut in half<br />1/2 cup chopped parsley (flat leaf)<br />3 ribs celery - with the leaves<br />3 carrots<br />12 peppercorns<br />1 bay leaf<br /><br />Put all ingredients in a dutch oven. Bring it to a boil. Then turn the flame to low and allow to cook for 2 hours - covered.</span><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup013.jpg"><img style="margin: 0px auto 10px; display: block; width: 648px; height: 456px; text-align: center;" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/asoup013.jpg" border="0" /></a><br /><span style="font-family:Verdana;">Strain the broth through a colander, and if there are still particles you want out, again through a sieve.</span></p><p><span style="font-family:Verdana;">You can freeze this broth and have it on hand. It will keep well.</span><br /><br /></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com4tag:blogger.com,1999:blog-8112055324321918332.post-39730307582263935372009-01-04T10:58:00.001-05:002009-01-04T11:00:00.145-05:00It's Truffle Time!<p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg" border="0" /></span></a><span style="font-family:verdana;">I finally made some truffles, folks! I have such a feeling of accomplishment for finally reaching that little goal.<br /><br />I've wanted to make chocolates for quite some time. The first time I tried to make them was a couple of years ago. I had candy molds and all, but the experiment was a complete flop, if I do say so myself.<br /><br />The second time I tried to make them was early in the fall (October 19<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> to be exact), but the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ganache</span> seemed to be far too soft to work with. Failure number two kind of hurt.<br /><br />But like the little engine that could, I tried again just before New Year's Eve. And just like that little engine, I got up that hill and successfully reached the end game! <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ahh</span>, truffles. And they are not just good, they are fantastic. I gave them to my friend, Karen, along with her Christmas cookie package. Then, today, I brought some to my friend, Maureen. She called to tell me that they were sinfully good and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">comparable</span> to any of those expensive Godiva chocolates she's had. Well, that comment really made my day!<br /><br />I made two types different kinds of truffles: </span><a href="http://inspiredbites.blogspot.com/2009/01/gingerbread-truffles.html"><span style="font-family:verdana;">Gingerbread Truffles</span></a><span style="font-family:verdana;">, which used a traditional type of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ganache</span> made of cream and chocolate, and </span><a href="http://www.blogger.com/post-edit.g?blogID=8112055324321918332&postID=3973030758226393537#amaretto"><span style="font-family:verdana;">Cream Cheese</span></a><span style="font-family:verdana;"> Truffles, which I flavored two ways: Raspberry and Amaretto-Honey.<br /><br />See my post, </span><a href="http://inspiredbites.blogspot.com/2009/01/about-melting-chocolate.html"><span style="font-family:verdana;">About Melting Chocolate</span></a><span style="font-family:verdana;"> if you aren't quite sure about the process.<br />I bought some inexpensive tools and supplies at Michael's to help me out:</span><br /><ul><li><span style="font-family:verdana;">a candy dipping set (tools to roll the truffles in the melted chocolate and remove and set them properly</span></li><li><span style="font-family:verdana;">couplers and tips</span></li><li><span style="font-family:verdana;">parchment pastry bags</span></li><li><span style="font-family:verdana;">decorating candies </span></li></ul><p><span style="font-family:verdana;">If you are unfamiliar with these and want to learn about them, see my post on </span><a href="http://inspiredbites.blogspot.com/2009/01/candy-making-tools.html"><span style="font-family:verdana;">Candy Making Tools</span></a><span style="font-family:verdana;">.</span></p><p><span style="font-family:verdana;">Because the recipes are different, I'm going to put them in different posts:</span></p><ul><li><a href="http://inspiredbites.blogspot.com/2009/01/gingerbread-truffles.html"><span style="font-family:verdana;">Gingerbread Truffles </span></a></li><li><a href="http://inspiredbites.blogspot.com/2009/01/cream-cheese-truffles-in-two-flavors.html"><span style="font-family:verdana;">Cream Cheese Truffles</span></a><span style="font-family:verdana;"> (some flavored with amaretto and honey, some with raspberry)</span></li></ul><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 378px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc3.jpg"></a><br /><br /><br /><br /><p></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com3tag:blogger.com,1999:blog-8112055324321918332.post-68066893009685353072009-01-04T09:55:00.007-05:002009-01-04T10:55:57.071-05:00Cream Cheese Truffles in Two Flavors<a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg" border="0" /></a><br />I first saw a cream cheese truffle recipe in the Kraft Food and Family magazine. They certainly looked good in the picture. But for whatever reason, I didn't make it.<br /><br /><p>Christmas came and went, and I still wanted to make truffles. I browsed around in other blogs and kept seeing those cream cheese truffles with all sorts of variations. </p><p>So I did it. I made the cream cheese truffles, with higher quality chocolate (Callebaut). Yum! Then I split the batch up and made two flavors, Amaretto-Honey and Raspberry.</p><p>Cream cheese truffles are easy and taste divine!<br /></p><strong><span style="font-size:130%;">Cream Cheese Truffles</span></strong><br />Adapted from Craft Food and Friends<br /><br />1 (8 oz.) package cream cheese, at room temperature<br />3 cups confectioner's sugar<br />10 oz. high quality dark chocolate (I used Callebaut)<br /><br />12 oz. high quality chocolate for coating the truffles<br />candies and white chocolate for decorating<br /><br />To make the "ganache", blend the cream cheese and confectioner's sugar in a mixer.<br /><br />Melt the chocolate in a double broiler. See my post, <a href="http://inspiredbites.blogspot.com/2009/01/about-melting-chocolate.html">About Melting Chocolate</a>, if you would like more information on this procedure.<br /><br />Add the melted chocolate to the cream cheese mixture and mix until completely combined.<br /><br />At that point, I wanted to split the ganache and make two different variations.<br /><br /><strong><span style="font-size:130%;">Amaretto-Honey Cream Cheese Truffles</span></strong><br />1 Tbs. honey<br />1 Tbs. amaretto<br />1/4 tsp. almond extract<br /><br /><strong><span style="font-size:130%;">Raspberry Cream Cheese Truffles</span></strong><br />In the other half, add 2 Tbs Dickinson's seedless red raspberry preserves. I like these preserves because they have a strong, wonderful flavor.<br /><br />I didn't have Chambord in the liqueur cabinet, but I could see 1 tablespoon Chambord and 1 tablespoon preserves.<br /><br /><br />Whichever variation you make, roll the ganache into 1" balls. You could also use a melon-baller with the little metal piece that slides across to release the ball. I wish I would have had that melon-baller because I had a hard time getting a perfectly round shape:<br /><br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc024.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc024.jpg" border="0" /></span></a><br />Some of my truffles weren't round enough, and that ended up showing when I dipped them in chocolate.<br /><br />Chill the truffle balls for an hour. They should be as solid as possible before you dunk them in melted chocolate.<br /><br />Melt the other 12 ounces of chocolate in the top section of a double broiler on a low flame. If you have tools to work with the truffles and get them in and out of the chocolate, those would be quite handy. See my post, <a href="http://inspiredbites.blogspot.com/2009/01/candy-making-tools.html">Candy-Making Tools</a>, if you want to see what I used.<br /><br />Work quickly to dunk and cover all of the truffles in the chocolate and place them on a non-stick surface such as a Silpat mat or wax paper. Don't decorate until all the truffles are done because you risk burning the chocolate if you don't work quickly.<br /><br />Once all the truffles are completed, decorate by adhering candy, coarse sugar, or whatever decorations you want to use. I also used melted white chocolate in a piping bag fitted with a coupler and a piping tip. Those items are also pictured in my post, <a href="http://inspiredbites.blogspot.com/2009/01/candy-making-tools.html">Candy-Making Tools</a>.<br /><br />I recommend keeping these truffles chilled. You can package them in 1" candy cups and put them in decorative containers - that is if you want to give then away and impress your friends and family.<br /><br />Your truffles will be enjoyed by all!<br /><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 378px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg" border="0" /></a>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com4tag:blogger.com,1999:blog-8112055324321918332.post-83912774151351025362009-01-04T08:49:00.016-05:002009-01-04T10:27:24.789-05:00Gingerbread Truffles<p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 648px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc7.jpg" border="0" /></a></p><p><span style="font-family:verdana;">I love gingerbread. In my recent </span><a href="http://inspiredbites.blogspot.com/2008/12/christmas-baking-barely-done-on-time.html"><span style="font-family:verdana;">cookie baking for Christmas</span></a><span style="font-family:verdana;">, I think the gingerbread cookies were my favorites!</span></p><p><span style="font-family:verdana;">Shortly after Christmas, I set out to make truffles. As I poked around some of the wonderful bloggers posts out there. I ended up at </span><a href="http://shavedicesundays.blogspot.com/"><span style="font-family:verdana;">Shaved Ice Sundays</span></a><span style="font-family:verdana;">, where this blogger did a post on a variation of </span><a href="http://shavedicesundays.blogspot.com/2008/12/christmas-truffles.html"><span style="font-family:verdana;">cream cheese truffles</span></a><span style="font-family:verdana;">. </span></p><p><span style="font-family:verdana;">Looking further, I found the blog, </span><a href="http://www.blogger.com/I%20found%20a%20post%20on%20BitterSweet%20for%20Gingersnap%20Truffles."><span style="font-family:verdana;">Bitter Sweet</span></a><span style="font-family:verdana;">, with a variation of cream cheese truffles that had gingersnaps in them. Mmm, truffles and gingersnaps. What a wonderful combination. What a wonderful recipe.</span></p><p><span style="font-family:verdana;">But I really wanted to make a traditional type of truffle, with a ganache made of melted chocolate and cream. So I searched further and found this Gingerbread Truffle recipe at Epicurious.com from<strong> </strong>Bon Appétit magazine.</span></p><p><span style="font-family:verdana;">These truffles are absolutely amazing!<br /><br /></span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 378px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /><br /></span><a class="title parsedTitle"><strong><span style="font-family:verdana;font-size:130%;">Gingerbread Truffles </span></strong></a><br /><span style="font-family:verdana;">Adapted from Bon Appétit<br />Makes about 2 dozen<br /><br />3/4 cup whipping cream<br />10 whole allspice<br />10 whole cloves<br />1 tablespoon molasses<br />1 1/2 teaspoons grated peeled fresh ginger<br />1/2 teaspoon ground cinnamon<br />Pinch of salt<br />7 ounces plus 12 ounces dark chocolate (I used Callebaut)<br />7 ounces plus 12 ounces high-quality white chocolate (they recommended Lindt or Perugina. I used Ghiradelli), chopped<br />1/2 cup chopped candied, uncrystallized ginger<br /><br />Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour. I couldn't decide whether to cover it or not. In the end I didn't.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/truffles011.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 467px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/truffles011.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />Assemble your double broiler to melt the chocolate. A double broiler is really just a pot with a little bit of watter in it, and a bowl on top. You can see my post on </span><a href="http://inspiredbites.blogspot.com/2009/01/about-melting-chocolate.html"><span style="font-family:verdana;">candy melting</span></a><span style="font-family:verdana;"> if you want to see how I set mine up.</span></p><p><span style="font-family:verdana;">Once the water boils in the lower pot, add the white chocolate to the bowl/pot on the top level of the broiler. Let it get started heating up and the edges of the pieces starting to melt before adding the dark chocolate. I'm advising this because I found that the white chocolate took longer to melt, and I risked burning the dark chocolate while I waited for the white chocolate to finish melting. Be sure to keep the flame on low and stir often while the chocolate melts. Remove the top bowl from over water. </span></p><p><span style="font-family:verdana;">Pour the cream mixture through a fine strainer and into the chocolate. Discard the solids that are left in the strainer. Stir until the new mixture is completely blended. Then stir in the ginger.</span></p><p><span style="font-family:verdana;">I got my uncrystallized ginger at Trader Joe's.</span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/truffles016.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 311px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/truffles016.jpg" border="0" /></span></a><span style="font-family:verdana;">Cover and chill your ganache until it's firm, at least 3 hours. I left mine in the fridge over night.</span></p><p><span style="font-family:verdana;">When you remove your ganache from the refrigerator, you may find that it's almost rock-hard! Don't worry. Just let it sit on the counter for an hour or so, so it becomes soft enough to work with it.<br /><br />Line a baking sheet with parchment. Using 1-inch melon-baller, scoop filling and roll between palms to form balls. Truth be told, I used a rounded tablespoon.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc024.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc024.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />But a melon-baller would have been better - the kind that's like an ice cream scoop that has the little bar that helps to release the ice cream. My balls would have been more uniformly shaped, and that does matter! If they look awkward before you dip them, they will look awkward after you dip them too.</span></p><p><span style="font-family:verdana;">Place the truffles on the parchment. Chill them at least 2 hours. You want them to be good and cold when you dip them in the melted chocolate.<br /><br />When it comes time to dunk the truffles in chocolate, you need to work quickly. Dunk all of them in the chocolate before you decorate, and cover them all as quickly as possible. There's plenty of time to adhere toppings before the melted chocolate sets. But if you wait too long to dunk them all, you risk burning the melted chocolate.<br /><br />See my post, </span><a href="http://inspiredbites.blogspot.com/2009/01/candy-making-tools.html"><span style="font-family:verdana;">Candy-Making Tools</span></a><span style="font-family:verdana;">, if you are unfamiliar with them and want to see pics. I was glad I had them, and they were not an expensive investment.</span></p><p><span style="font-family:verdana;">I placed my truffles on a Silpat sheet, but I'm sure that wax paper would be just fine. Then I decorated.<br /><br /></span></p><p><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc2.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc2.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />I loved my truffles. It was a great first experience. But in the future, I will get the proper melon-baller and I will work more quickly to dunk the chocolate. My truffles looked nice, but there was room for improvement as well.</span></p><p><span style="font-family:verdana;"></span></p><p><br /><br /></p>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com1tag:blogger.com,1999:blog-8112055324321918332.post-10206592610659273522009-01-04T08:16:00.011-05:002009-01-04T10:28:04.372-05:00Candy-Making Tools<span style="font-family:verdana;">To help me to make truffles that look presentable, I went to Michael's and bought some inexpensive tools and supplies at Michael's to help me out:<br /><br /></span><ul><li><span style="font-family:verdana;">a candy dipping set </span></li><li><span style="font-family:verdana;">couplers and tips</span></li><li><span style="font-family:verdana;">parchment pastry bags</span></li><li><span style="font-family:verdana;">decorating candies </span></li><li><span style="font-family:verdana;">paper candy cups<br /></span></li></ul><p><span style="font-family:verdana;">This is a candy dipping set:</span></p><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc028.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc028.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc1.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 364px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc1.jpg" border="0" /></span></a><span style="font-family:verdana;"> </span><p></p><br /><p><span style="font-family:verdana;">I don't know if I used them the right way, but it worked for me. I used the rounded end to roll the truffle around in the melted chocolate. Then I used the one with the prongs on the end to lift the truffle out of the chocolate and place it on my Silpat mat (you could place yours on wax paper - that's fine!). I liked it because the truffle just slid off of it with ease.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc046.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 504px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc046.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />This bag of parchment triangles (perhaps a lifetime supply!) cost just over $6.00. I used it to pipe the white chocolate over the top of the truffles.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/bags.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 271px; CURSOR: hand; HEIGHT: 432px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/bags.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /><br />These are the couplers and tips:<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/couplers.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 350px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/couplers.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />The couplers fit on the end of the parchment bag and the tip comes out from the inside. Here's the result:<br /><br /></span><a><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/bag_w_tip.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />And I got some valentine's decorating candies - hearts, pink and white balls, and colored sugar. </span></p><p><span style="font-family:verdana;">Then I placed each truffle in a paper candy cup (the 1" size) and put them in a box.<br /><br /></span><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc3.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc3.jpg" border="0" /></span></a><span style="font-family:verdana;"><br />I'm no professional candy decorator, but I was happy with the results.</span></p><br /><a href="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg"><span style="font-family:verdana;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 504px; CURSOR: hand; HEIGHT: 378px; TEXT-ALIGN: center" alt="" src="http://i73.photobucket.com/albums/i236/puppymomma/Inspired%20Bites/2008/fall%20-%20winter%2008/choc4.jpg" border="0" /></span></a>puppymommahttp://www.blogger.com/profile/17535352198615397499noreply@blogger.com1