tag:blogger.com,1999:blog-53305721167759076062024-03-12T17:15:11.130-07:00la V en RoseFood, products, food products, art, food art, and food.Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5330572116775907606.post-58193271427831394192013-11-19T12:50:00.001-08:002013-11-19T12:52:45.297-08:00Persimmon Pumpkin Pie Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">'Tis the season everything is pumpkin flavored, even my favorite breakfast. I've been loving persimmons in my smoothies lately because of the texture and natural sweetness. Something about them just cried for pumpkin, so I went from there and came up with this winner.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Persimmon</b><b> </b><b>Pumpkin</b><b> </b><b>Pie</b><b> Smoothie</b></span></div>
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<i style="font-family: Times, 'Times New Roman', serif;">Serves</i><i style="font-family: Times, 'Times New Roman', serif;"> 2</i></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 cup plain kefir (or your favorite yogurt)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup milk, or milk substitute (I use homemade unsweetened almond milk)<br />1 cup pumpkin purée<br />1 persimmon<br />1 banana<br />Juice of half a lemon<br />Small strip of lemon zest<br />Small hunk of fresh ginger</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp pumpkin pie spice</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp vanilla<br />1 tsp honey<br />1/2 cup – 1 cup of ice (depending on your blender and whether any of the fruit is frozen)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Blend it all together and you have sweet, tart, fresh pie in a glass! For breakfast!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-28724783252070846092013-05-18T17:44:00.001-07:002013-05-28T00:52:08.121-07:00Arugula Nectarine Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been feeling summery. Walking up and down Sacramento St. in sandals and skirt during today's sidewalk sale, enjoying live jazz music, a roving magician, and friendly purveyors of goods - all I could think about was a salad, but a special salad. I'd procured a beautiful, local finishing olive oil from <a href="http://www.marchsf.com/" target="_blank">March Pantry</a> during today's festivities, and then picked up a bottle of chilled Grgich Fumé Blanc from Wine Impressions. I let these purchases inform my choices at the market. Some baby arugula - I knew just the dressing to make! - and a nectarine; even if they're not quite perfect, yet, my mood insisted. And I built from there. </div>
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Now I know plenty of anti-arugula naysayers, who claim the leaf is too bitter for a salad. To them I say two things: 1. BABY arugula, and 2. Dress it right. I used what I remembered from a Cook's Illustrated recipe for an arugula salad with oranges and radishes. It's a simple dressing with a lime juice base. The light tartness compliments the arugula to mask any bitterness. Pair that with the sweetness of nectarine and chevre, toasty pine nuts, and grassy olive oil - well, that's summer right there. </div>
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<span style="font-size: large;"><b>Arugula</b><b> </b><b>Nectarine</b><b> </b><b>Salad</b></span></div>
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<i>Serves 2 </i><i>as</i><i> </i><i>an</i><i> </i><i>entrée</i><i>, 4 </i><i>as</i><i> </i><i>a</i><i> </i><i>side</i><i> </i><i>salad</i><i>. </i><i>Multiplies</i><i> </i><i>well</i><i> </i><i>for</i><i> </i><i>a</i><i> </i><i>larger</i><i> </i><i>group</i><i>.</i></div>
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4 cups baby arugula<br />
Juice of 2 limes<br />
1/2 tsp ground coriander<br />
2 Tbs pine nuts<br />
Salt and fresh ground pepper<br />
1 small dollop dijon mustard<br />
3T high quality extra virgin olive oil, separated<br />
1 nectarine, sliced thin<br />
2oz. chevre or other mild goat cheese<br />
Cilantro (optional)</div>
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Toast coriander in a small, dry pan over medium high heat until fragrant, about 30 seconds to a minute. Add to lime juice. Wipe out pan and return to heat. Toast pine nuts in pan for a couple minutes until golden brown, stirring often. Set aside. Into the lime juice and coriander, whisk dijon, salt, and fresh ground pepper to taste. Slowly add 1 tablespoon of the olive oil, whisking constantly.* Toss arugula with the dressing and divide evenly between individual plates. Top each mound of greens with a portion of nectarine slices, toasted pine nuts, and dots of chevre. Sprinkle with coarsely ground sea salt and pepper. Finish with a drizzle of the remaining olive oil and a few ripped up cilantro leaves. </div>
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*For me, the beauty of this combination is the tartness of the lime juice. If someone is overly sensitive to sour flavors (like the husband man), try whisking in a bit of honey to taste before adding the olive oil. </div>
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Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-58670811856718601092013-03-12T21:13:00.003-07:002013-03-12T21:30:03.443-07:00Welcome Spring with Asparagus Soup<div dir="ltr" style="text-align: left;" trbidi="on">
The first produce of Spring is here: asparagus! I whipped up a quick soup to savor its arrival using a <a href="http://bit.ly/13CpC9Z" target="_blank">Williams Sonoma recipe</a> for inspiration, but making it my own, of course.<br />
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<span style="font-size: large;"><b>Asparagus Soup</b></span><br />
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<i>Serves 2-3 as an entree, 4-6 as a starter.</i><br />
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1 Tbs olive oil<br />
1 leek, chopped<br />
1 clove garlic, minced or pressed<br />
1 tsp paprika<br />
2 bunches asparagus, tough ends snapped off, spears chopped<br />
3 cups chicken or vegetable broth, separated<br />
1/4 cup buttermilk (optional)<br />
juice of half a lemon<br />
fresh ground black pepper<br />
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Heat olive oil in pan over medium. Add leek and sauté a few minutes until soft. Add garlic and paprika and cook until fragrant, about 1 minute. Add asparagus and half a cup of the broth. Cover and steam until asparagus is tender, about 8 minutes. Transfer contents of the pan and the remaining broth to blender. Blend on high until smooth. Transfer to a pot on the stove and heat over medium low until hot, without letting it come to a boil. Stir in buttermilk, if using. Remove from heat and stir in lemon juice. Salt to taste, if needed. Top with black pepper, paprika, and a drizzle of high quality olive oil.</div>
Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-38644377476002392532013-02-06T22:46:00.001-08:002013-02-06T23:34:07.374-08:00Creamless "Creamy" Soups<div dir="ltr" style="text-align: left;" trbidi="on">
By now you've all read me go <a href="http://vhamster.blogspot.com/2011/11/lighter-creamy-pasta-sauce.html" target="_blank">on</a> and <a href="http://vhamster.blogspot.com/2012/02/creamless-creamy-mushroom-soup.html" target="_blank">on</a> (and <a href="http://vhamster.blogspot.com/2010/07/power-of-soup.html" target="_blank">on</a> and <a href="http://vhamster.blogspot.com/2011/11/acorn-squash-soup-with-yogurt.html" target="_blank">on</a>) about trying to make my favorite creamy soups and pastas without using cream, which gives me (and apparently <a href="http://usatoday30.usatoday.com/tech/science/2009-08-30-lactose-intolerance_N.htm" target="_blank">more than half of the adult population</a>) tummy yuckies. I usually use other forms of dairy with less lactose, like cream cheese or yogurt. But I recently discovered I could make the most common vegan form at home super easily using my beloved Blendtec: <a href="http://talronnen.com/recipes/cashew-cream/" target="_blank">raw cashew cream</a>. I have nothing against dairy, but this is such a nutritious and versatile substitution. It has protein, the same types of healthy oils as olive oil, less than half the fat and calories as heavy cream, and yet tastes and behaves JUST LIKE CREAM in recipes. I now always have baggies of cashew cream in my freezer for anytime I need it.<br />
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I'll share a delicious pasta sauce I've created using cashew cream soon (I'm packing for a move and my recipe is taped up in a box stacked somewhere). First I'll share how I've used cashew cream as a direct substitute in creamy soup recipes with excellent results. Earthy, velvety "cream" of <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=4935&incode=M**ASCA00" target="_blank">mushroom</a>:</div>
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And smooth, tart "creamy" <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=6126&incode=M**ASCA00" target="_blank">tomato</a>:<br />
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I swear you can't tell the difference!</div>
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Tonight I gave cashew cream a true test: reducing the calories in cheesy broccoli soup without reducing the flavor. This is a fun, easy one, that turned out surprisingly satisfying while saving over 200 calories (nearly cut in half!) and 25 grams of fat (19 of those saturated) per bowl. A warning for those avoiding cream for different reasons than me: this is NOT a dairy free, vegan recipe!</div>
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<span style="font-size: large;"><b>"Creamy" Broccoli Cheese Soup</b></span></div>
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<i>Serves 4-6.</i></div>
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1 onion, chopped</div>
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2 cloves garlic, pressed or minced</div>
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2 14oz packages frozen broccoli, thawed</div>
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4 cups low sodium chicken broth</div>
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1 cup cashew cream</div>
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1 cup 1% cottage cheese</div>
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1 1/2 cups 2% cheddar cheese, shredded</div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">In a large, heavy bottomed pot or Dutch oven sprayed with cooking spray, cook </span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">onion</span><span style="background-color: white; line-height: 24px;"> </span><span style="background-color: white; line-height: 24px;">over medium-high heat until softened, about 5 minutes. Add </span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">garlic </span><span style="background-color: white; line-height: 24px;">and cook for 30 seconds. Add </span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">broccoli florets</span><span style="background-color: white; line-height: 24px;"> and</span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> chicken broth</span><span style="background-color: white; line-height: 24px;">, cover, and simmer until broccoli is tender, about 10 minutes. Meanwhile, puree cashew cream with cottage cheese and set aside. Once broccoli is tender, puree soup in two batches, return to pot, and whisk in </span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cashew cream and cottage cheese mixture</span><span style="background-color: white; line-height: 24px;">. Return to simmer, then slowly whisk in </span><span style="background-color: white; border: 0px; line-height: 24px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">shredded reduced-fat cheddar cheese</span><span style="background-color: white; line-height: 24px;">. Season liberally with salt and pepper to taste. Optional: top with croutons or shredded Parmesan cheese.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">Next, the <i>ultimate</i> test to see if cashew cream has really returned all my favorites to me: Clam Chowder. I hardly dare hope, yet I'm giddily optimistic!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-25581564088907563842012-09-06T13:25:00.000-07:002012-09-06T13:53:47.651-07:00Lemongrass Coconut Mashed Sweet Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
Here's an easy one. I took the America's Test Kitchen's method of braising sweet potatoes before mashing and replaced the cream, butter, and sugar with slightly sweet light coconut milk and aromatic lemongrass.<br />
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<span style="font-size: large;"><b>Lemongrass Coconut Mashed Sweet Potatoes</b></span><br />
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2lb sweet potatoes (2 large or 3 medium small), peeled, quarted lengthwise, and cut crosswise into 1/4in slices<br />
1/2 cup light coconut milk<br />
3 pieces dried lemongrass, smashed under flat end of knife, or 3in piece of fresh<br />
1/2 tsp salt<br />
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Combine all ingredients in saucepan. Cover and simmer over low for 35-45 minutes until they fall apart when poked with a fork, stirring occasionally.<br />
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Remove from heat. Remove and discard lemongrass pieces. Mash sweet potatoes in pan with potato masher, whip with hand or stand mixer, or use ricer or food mill. Serve hot.<br />
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Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com2tag:blogger.com,1999:blog-5330572116775907606.post-74391235989248148652012-02-12T11:31:00.000-08:002012-02-12T13:31:57.596-08:00It's About Health, Not Religious Freedom<div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">This post is quite the departure from how I usually use this blog, but this issue concerns me enough that I will use every outlet at my disposal to get my story out there, because my story is the story of many women. </span><br />
<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;"><br />
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">I know I have a lot of friends and family against mandated coverage of birth control & other issues surrounding women's health for moral/religious reasons. There are a lot of articles out there arguing both sides of the current political debate surrounding this issue, such as <a href="http://www.addictinginfo.org/2012/02/11/rick-santorum-says-women-should-buy-their-own-birth-control-because-it-only-costs-a-few-dollars/" target="_blank">this one about Rick Santorum's stance</a>. I know articles like this mostly only reach people who already agree with the side of the issue it argues. But t</span><span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">his is so important, too important for us not to listen to each other. It's such a personal issue for me, and it is difficult to discuss publicly, but this debate is making something that should be personal very very public. In this political climate, it's important for women to share their personal stories to reframe the discussion. </span><span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Please, even if you ignore every article out there, at least read my personal story to see why it's not an issue of sex or morality for me or my Republican, Catholic parents. This mostly food-related blog may not be the best forum to change people's minds, but the framing of this issue is hurting so many, and this is one way available to me to share my story. Feel free to pass it along.</span><span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;"> </span><br />
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">I, like many many women, have polycystic ovary syndrome, or PCOS. Hormonal birth control has saved me from a lot of pain and many other medical problems including costly, invasive emergency surgeries (after having gone through one before being treated). It has since probably saved my ability to have children in the future, and may prevent my condition from causing cancer. It very literally may save my life. And even though sex & birth control had nothing to do with why they prescribed it to a 15-yr-old sexually inactive girl, my family's insurance did not cover my medicine because my very conservative, religious state didn't require them to. Luckily, my very Republican, CATHOLIC parents were willing to pay to protect my health and were financially able to. I would certainly not call my treatment cheap, or "a few dollars a month." But they never even considered it a moral issue, not for a moment, not even for the blink of an eye. Because of COURSE they would protect their daughter. </span><br />
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Yet the same insurance in the same state covered Viagra. Which one is all about sex?* And even if it IS about just sex for some women who take it, one person has a different moral code and religion than another. It is their right to make those decisions, and hormonal birth control is valid preventative medicine in those cases. Let us choose what to do with our bodies, and you can choose what to do with yours. Viagra should be covered for sexual health, as should drugs for women's sexual health. Denying coverage changes neither behavior nor beliefs, and this argument should not be framed as such when people's health & lives are at stake. Everyone should of COURSE want to protect their daughters, wives, sisters, mothers, aunts, grandmothers, nieces, cousins, friends - ALL the women in their lives. That should be our moral obligation.</span><br />
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">And remember, making it available does not force anyone to use birth control. If you are morally or religiously against birth control, don't use it. To the Catholic Church and other religions against birth control: You have the religious freedom to preach to your congregants not to use birth control. They have the religious freedom to follow your teachings and to not use it. Availability does nothing to alter teachings or beliefs. If someone doesn't believe in it, having hormonal birth control covered by their insurance is not going to change that. Not having it covered by insurance will not alter my or anyone else's opinion that it is okay to use, but it can seriously affect someone's health. This issue should not be framed as a religious freedom debate. This is about health. And that's how we should talk about it.</span><br />
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<span style="background-color: white; font-family: arial, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">*Note: There are also non-sexual applications for Viagra, but I would like to see numbers comparing percentages of Viagra prescriptions used solely for sexual purposes vs. percentages of birth control prescriptions used solely for sexual purposes. Viagra is openly acknowledged to be used mostly to treat ED, even in prime time commercials - that's how comfortable society is with men's sexuality vs. women's. And women are prescribed Viagra for sexual function, too, but I wonder what attitudes would be toward it if it was used by mostly women. The current discussion frames women's sexuality as immoral and icky - to the point public figures are willing to risk our health to signal to voters their negative feelings toward it, and yet men's sexuality is freely acknowledged as acceptable and a RIGHT. Let's move on from letting sexism irrationally dictate our health care. Let's reframe this discussion. NOW.</span></div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-61348937703342226602012-02-11T17:38:00.000-08:002012-02-11T17:38:24.933-08:00"Orange" Soup... *ahem* I mean, Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://vhamster.blogspot.com/2012/02/creamless-creamy-mushroom-soup.html" target="_blank">Recently</a> I shared memories of lunches reading with my brother and mom while we ate soup. As soon as I got my <a href="http://www.blendtec.com/products/total_blender_classic_series_combo" target="_blank">Blendtec</a>, I set about creating an <a href="http://vhamster.blogspot.com/2012/02/creamless-creamy-mushroom-soup.html" target="_blank">adult version</a> of the "white" soup, or Creamy Mushroom Soup, I favored those childhood afternoons. I figured I might as well delve into reverse engineering my mom & brother's favorite, too: "orange" soup, or Creamy Tomato.<br />
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This time I started simple, since that's what ended up working previously. You know what - simple was all I needed! In the Blendtec, this fresh soup is just about as easy as opening a can of Campbell's. Using a standard blender adds only minimal extra work.<br />
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<span style="font-size: large;"><b>Fresh & Easy Tomato Soup</b></span><br />
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<i>Amounts for 1 serving. Multiply amounts by number of servings you'd like - it's best fresh, so try to avoid leftovers. Only blend as much as 2, MAYBE three servings at once, depending on the size of your blender carafe. Blend additional batches for more servings.</i><br />
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1 tsp. <a href="http://www.blendtec.com/products/total_blender_classic_series_combo" target="_blank">Better Than Bouillon Vegetable Base</a> dissolved into 1 cup hot water (or 1 cup of your favorite vegetable stock)<br />
2 whole roma tomatoes, woody nub removed (for a standard blender, chop tomatoes)<br />
Up to 1 tsp. agave nectar (depending on how sweet the tomatoes are - at the height of the summer tomato season, you won't need any sweetener)<br />
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Place all ingredients into blender and secure lid tightly. Select "Soup" option on the Blendtec to get hot, delicious soup straight from the blender. For a standard blender, puree until completely smooth, then transfer to microwave safe bowl or a pot on the stove to heat.<br />
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<b>Variations:</b><br />
<i>For a more complex flavor, try adding one or more of the following ingredients. Amounts given for one serving; multiply for additional servings.</i><br />
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3 leaves fresh basil<br />
1 strip red bell pepper<br />
Small wedge yellow or sweet onion<br />
Small wedge avocado<br />
1/2 inch cube of cheddar cheese (or equivalent of shredded for a standard blender)<br />
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</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-74370021788892775022012-02-09T12:59:00.000-08:002012-02-09T13:11:22.146-08:00Steak, Stir-Fried<div dir="ltr" style="text-align: left;" trbidi="on">I realized I couldn't even remember the last time I cooked red meat. I guess that explained the craving. So I picked up a steak at the butcher and threw this quick stir-fry together from items in my crisper and pantry. Super yummy lunch; this really hit the spot. As good as just about any Chinese delivery.<br />
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<b><span style="font-size: large;">Easy Broccoli Beef</span></b><br />
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<i>Serves 4.</i><br />
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1 lb. boneless sirloin steak, chopped into roughly 1inch cubes<br />
1/2 tsp. garlic salt<br />
1/4 tsp. ground black pepper<br />
2 Tbsp. corn starch<br />
1/4 cup soy sauce<br />
2 tsp. seasoned rice vinegar<br />
1/2 tsp. ground or fresh grated ginger<br />
1 tsp. sesame oil<br />
about 10 dashes chili oil<br />
1 Tbsp. Truvia stevia sweetener (or 2 1/2 Tbsp. sugar)<br />
1 cup beef broth<br />
2 Tbsp. peanut or vegetable oil, divided<br />
2 cups broccoli florets<br />
1 red bell pepper, cut into roughly 2 inch strips<br />
1 yellow onion, cut into roughly 2 inch strips<br />
2 large garlic cloves, pressed<br />
2 cups cooked brown rice<br />
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Sprinkle cubes of steak on all sides with garlic salt and pepper. Set aside to rest for 15-30 minutes. Meanwhile, in bowl or measuring cup, mix cornstarch with soy sauce, vinegar, ginger, sesame oil, chili oil, and sweetener/sugar. Add beef broth and blend with a fork. Set aside. Blot steak cubes dry with paper towels. In large skillet, heat one tablespoon of the cooking oil over medium high heat. Add steak cubes in one layer. Sear on one side without turning for about 1-1 1/2 minutes, until just browned. Flip the chunks and sear for another 1-1 1/2 minutes until browned on the other side. Remove from pan and set aside. Add remaining tablespoon of cooking oil to the skillet and swish it around to recoat the surface. Add broccoli, bell pepper, and onion to the pan and stir-fry until the broccoli is just tender, about 7-8 minutes, stirring often. Add pressed garlic and continue to stir-fry another 30 seconds. Add steak cubes back into the skillet with the vegetables and toss to combine. Blend sauce mixture again with the fork. Pour over skillet contents. Toss everything together over heat until sauce has thickened, about 1-2 minutes. Mound 1/2 cup rice on each plate. Divide stir-fry evenly into four portions and pour over rice.</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-55593810497864756932012-02-08T18:37:00.000-08:002012-02-08T18:37:22.379-08:00Creamless Creamy Mushroom Soup<div dir="ltr" style="text-align: left;" trbidi="on">Growing up, I have fond memories of lunches around the kitchen table with my mom and brother, each of us with a bowl of soup, a hunk of cheese, and a book in our hands, our heads buried in literary worlds while hot liquid filled our stomachs. My brother and mom preferred "orange" soup and "orange" cheese (Campbell's Tomato Soup and a big slice of cheddar), while I always insisted on "white" soup and "white" cheese (Campbell's Cream of Mushroom Soup and a big slice of mozzarella). As an adult, I've never lost my love for soup, cheese, or a good book. But Campbell's doesn't cut it any more, and with age I've also developed an intolerance to cream. Creamy soups, chowders, pastas, and soft serve - how I miss thee! But I never give up the fight to find ways to enjoy those old favorites with my new restrictions, a fight I've documented on this blog (such as <a href="http://vhamster.blogspot.com/2011/11/lighter-creamy-pasta-sauce.html" target="_blank">here</a> and <a href="http://vhamster.blogspot.com/2011/11/acorn-squash-soup-with-yogurt.html" target="_blank">here</a>).<div><br />
</div><div>When I got my <a href="http://www.blendtec.com/products/total_blender_classic_series_combo" target="_blank">Blendtec</a> for my recent 30th birthday, I immediately resolved to create a cream of mushroom soup that took me back to those days around the table with my family. I started to experiment immediately. I tried all sorts of ideas that sounded good in my head - white wine, onions, leeks, cream cheese. They were all too harsh or, in the case of the cream cheese, disappeared entirely. It turned out, as it often does, simplicity won the day. The glutamates in soy sauce bump up the umami-rich nucleotides in the mushrooms for full, savory flavor. A little garlic for depth, a touch of cornstarch to mimic the creaminess of the soup of my youth. Voila. That's all it takes.</div><div><br />
</div><div><b><span style="font-size: large;">"Creamy" Mushroom Soup</span></b></div><div><br />
</div><div><i>Serves 2.</i></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-47vtfbWBfks/TzMvMgSSnXI/AAAAAAAAgmA/bC5fSNLp2cU/s1600/IMAGE_10B591BF-ACFA-4555-A144-652536FF1EEF.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-47vtfbWBfks/TzMvMgSSnXI/AAAAAAAAgmA/bC5fSNLp2cU/s400/IMAGE_10B591BF-ACFA-4555-A144-652536FF1EEF.JPG" width="400" /></a></div><div><br />
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</div><div>12 oz. sliced crimini mushrooms</div><div>2 Tbsp soy sauce</div><div>2 cloves garlic, pressed</div><div>1 1/2 cups light, unsweetened almond, soy, or other milk substitute, or even milk, if you prefer</div><div>1/2 tsp corn starch</div><div><br />
</div><div>In a preheated skillet sprayed with PAM, saute mushrooms and soy sauce over medium-high until tender, about 6-7 minutes. Add garlic and continue to saute for another 30 seconds - 1 minute. Remove from heat. In blender carafe, add "milk," cornstarch, and all but 2/3 cup of the mushrooms. Blend until entirely smooth and combined. Add the remaining 2/3 cup of mushrooms and pulse a couple times until the slices have broken up into smaller pieces without blending them in entirely. Transfer to a pot on the stove and heat over medium. Simmer for a few minutes until mushrooms are heated through. Salt and pepper to taste. Hunk of "white" cheese and tattered paperback optional.</div></div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-26685950231627468612012-02-07T16:01:00.000-08:002012-02-07T16:01:36.993-08:00Smoky Kale Chips<div dir="ltr" style="text-align: left;" trbidi="on">It's been awhile, hasn't it? I've been having a lot of fun with other people's recipes (yes, mostly America's Test Kitchen, you know me so well) and playing with my new <a href="http://www.blendtec.com/products/total_blender_classic_series_combo" target="_blank">Blendtec</a> the husband man gave me for my 30 birthday, so I just haven't had a lot of new creations to pass on. I'll start sharing some Blendtec recipes as I work them out, especially ones that can be created with a standard blender. But for now, how about a nutritious snack to hold you over?<br />
<br />
Since my original <a href="http://vhamster.blogspot.com/2011/03/kale-edition.html" target="_blank">Kale Edition</a> post, I've only included kale in stir-fry and soup recipes on here. I thought it would be fun to introduce you to another use, one in the form of a crispy, salty snack (my favorite kind!) Kale chips are easy to make. All you really need is oil, salt, kale, and an oven. But, like potato chips, you can get creative with the seasoning to find your favorite flavors. Here's a combination I've been especially loving at the moment, but it does require a special ingredient.<br />
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I often infuse olive oil for an extra layer of flavor in any recipe. Well, I admit I'm currently hooked on a flavored olive oil I didn't make myself. <a href="http://thesmokedolive.com/pages/shop_product.html" target="_blank">The Smoked Olive</a> has a whole range of oils infused with smoky goodness. I'm head over heels for the most intense in the line, Santa Fe. If I'm paying for it, I want FLAVOR. This is like a marriage between local foods I love and the southwest cuisine I grew up with. And others agree; it's won awards! It adds a warmth and depth to kale chips that I find utterly addictive.<br />
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<b><span style="font-size: large;">Smoky Kale Chips</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CWqYClRbmoM/TzG52SrONUI/AAAAAAAAgjc/qu-QSaxMwC0/s1600/IMAGE_AA5F5923-7B20-42A5-91F2-5B3FBD155642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-CWqYClRbmoM/TzG52SrONUI/AAAAAAAAgjc/qu-QSaxMwC0/s400/IMAGE_AA5F5923-7B20-42A5-91F2-5B3FBD155642.JPG" width="400" /></a></div><br />
1 bunch kale, ribs removed and ripped into pieces, washed and THOROUGHLY dried<br />
1 Tbsp The Smoked Olive Santa Fe Chili Smoked Olive Oil<br />
1 Tbsp imported balsamic vinegar (stronger flavor than domestic)<br />
1 tsp salt, more to taste if desired<br />
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Preheat oven to 300. In a large bowl, massage kale with oil until evenly coated. Add vinegar and salt and massage again until evenly coated. Spread in a single layer on a large rimmed baking sheet. Optionally, place them on a rack set inside the baking sheet to promote greater airflow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m-tIDRQpfK8/TzG6XOtagWI/AAAAAAAAgjo/g04eI1fl6aU/s1600/IMAGE_415CC3A4-6ADC-4D05-BFE2-910ABA41CABE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-m-tIDRQpfK8/TzG6XOtagWI/AAAAAAAAgjo/g04eI1fl6aU/s400/IMAGE_415CC3A4-6ADC-4D05-BFE2-910ABA41CABE.JPG" width="400" /></a></div><br />
Bake 30-40 minutes until crisp. Start tossing the leaves and checking for doneness at 20 minutes and again every few minutes after that to avoid burning. Remove from oven and sprinkle with additional salt while hot, if desired.</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-78032181969870170602011-12-19T22:25:00.000-08:002011-12-19T22:25:22.298-08:00Chili Night<div dir="ltr" style="text-align: left;" trbidi="on">Another recipe forged during my foray into cooking with V8. Nothing fancy. Chili night shouldn't be fancy. But there's no reason it can't be healthy. About 350 calories, 18 grams of fiber, 32 grams of protein, almost no fat, and two full servings of vegetables per bowl - with zero loss of flavor and satisfaction. Who needs fancy?<br />
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<b><span style="font-size: large;">Turkey Chili</span></b><br />
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<i>I like to use a variety of beans in many combinations: pinto, red, kidney, black... Toss in your favorites or use whatever cans have been hanging around your pantry the last couple years. For the tomatoes, try ones flavored with adobo, chipotle, or green chile for an extra layer of flavor. Any sugar will work, but I like turbinado or brown sugar for slightly deeper sweet; or skip the sugar altogether in favor of a hefty sprinkle of calorie free stevia sweetener. Serves 6.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9cmM-T2vPfY/TvAj01pZ7xI/AAAAAAAAei8/k5wxEkgaEYI/s1600/IMAGE_B4EA2634-849E-49B1-A291-894CF6AC7AAA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9cmM-T2vPfY/TvAj01pZ7xI/AAAAAAAAei8/k5wxEkgaEYI/s400/IMAGE_B4EA2634-849E-49B1-A291-894CF6AC7AAA.JPG" width="400" /></a></div><br />
1lb. lean ground turkey breast<br />
1 yellow onion, chopped<br />
1 bell pepper, chopped<br />
1 tsp. Mexican oregano<br />
1 tsp. ground cumin<br />
1-2 Tbsp chili powder, depending on desired spice level<br />
Salt & pepper to taste<br />
4 cloves garlic, pressed<br />
2 cans diced tomatoes, with liquid<br />
2 cups V8<br />
1 Tbsp sugar<br />
4 cans beans, drained<br />
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In a pan (or slow cooker bowl if it's removable and stovetop safe) sprayed with Pam, saute turkey, onion, bell pepper, oregano, cumin, and chili powder over medium high heat until turkey is cooked through with no pink. Salt & pepper to taste. Add garlic and saute another 30 seconds or so until fragrant. In slow cooker, combine turkey mixture with tomatoes, V8, sugar, and beans. Cover and cook over low heat for 4-6 hours. Serve alone or topped with sour cream, fresh cilantro, grated cheese, and/or lime slices.<br />
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</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-21488330560918743352011-12-16T14:57:00.000-08:002011-12-18T10:32:31.308-08:00Silky Sweet Potato Soup<div dir="ltr" style="text-align: left;" trbidi="on">Are you sick of soup, yet? Neither am I! Good thing, too, because I got a new toy. Way back in the day when my blog was a fresh little newborn, I discovered a trick that guaranteed a <a href="http://vhamster.blogspot.com/2009/10/autumn-soup.html" target="_blank">velvety vegetable soup</a>. I cooked the vegetables, whipped them in the KitchenAid mixer, and then "strained" them by pressing them through a mesh sieve. It was time and work intensive. I knew the process would be greatly simplified by a ricer. Well, take a look at the <a href="http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS/ref=wr_it_dp_o?ie=UTF8&coliid=IA1BS89UZJ6D&colid=WFDWSBJINH90" target="_blank">America's Test Kitchen recommended tool</a> my parents gave me as one of my holiday gifts! I couldn't wait to give it a spin and instantly had its inaugural soup in mind.<br />
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I've made simplistic sweet potato soup before - stew sweet potato chunks in milk/dairy substitute and butter/butter substitute, mash 'em up, and mix with more liquid to reach the desired consistency. Easy peasy! But I knew I could make it smoother and more delicious with a couple tweaks. The leek and turnip add richness and complexity to balance the slight sweetness. You don't need a ricer to make this soup, but if you can get your hands on one, you'll find that the texture goes beyond even velvety, all the way to silken.<br />
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<span style="font-size: large;"><b>Silky Sweet Potato Soup</b></span><br />
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<i>Feel free to use milk and butter in place of my vegan non-dairy substitutions. Serves 4.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wFciArHbLpc/Tuu9a7-wDbI/AAAAAAAAeZo/FiWnRgMK9xE/s1600/IMAGE_ED3CAF39-65A4-4963-BB75-A8F7456FFE5C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wFciArHbLpc/Tuu9a7-wDbI/AAAAAAAAeZo/FiWnRgMK9xE/s400/IMAGE_ED3CAF39-65A4-4963-BB75-A8F7456FFE5C.JPG" width="400" /></a></div><br />
1 bulb leek, dark greens removed, diced<br />
2 medium white/yellow sweet potatoes, peeled, halved lengthwise, and cut into half-inch slices<br />
1 medium turnip, peeled, halved lengthwise, and cut into half-inch slices<br />
4 Tbsp butter substitute (I like Light Smart Balance Buttery Spread)<br />
1 tsp sugar<br />
1/2 tsp salt<br />
4 cups light unsweetened soy milk, approximate<br />
<br />
1. Spray large pot with Pam and heat to medium. Sautee leek until soft, 5-10 minutes. Add sweet potato, turnips, butter substitute, sugar, salt, and one cup of the milk. Cover and simmer over medium-low heat until potatoes fall apart with a fork, about 35-45 minutes.<br />
<br />
2. OPTIONAL: Strain and reserve cooking liquid. Press vegetables through ricer using medium-holed plate. Discard tough fibrous parts remaining in the ricer's bowl. Add reserved cooking liquid back to the vegetables.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vXatd6X1T1w/Tuu9TYNTtUI/AAAAAAAAeZk/KnWM83Kk0Lk/s1600/IMAGE_F847B0BF-BC3B-4859-9F82-D08E637FD35E.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vXatd6X1T1w/Tuu9TYNTtUI/AAAAAAAAeZk/KnWM83Kk0Lk/s400/IMAGE_F847B0BF-BC3B-4859-9F82-D08E637FD35E.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Riced" sweet potato mixture.</td></tr>
</tbody></table><br />
3. Add about a cup and a half more soy milk to the vegetables. Blend using your preferred method: in the blender (may require two batches), with a hand or stand mixer, or with an immersion blender. Return to stove and slowly add more soy milk until desired consistency is reached, approximately one and half more cups. Heat over medium until hot. Salt to taste if desired. Garnish with a sprinkle of brown or turbinado sugar.</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com1tag:blogger.com,1999:blog-5330572116775907606.post-64219440738947088212011-12-15T14:28:00.000-08:002011-12-17T14:00:01.607-08:00Cheater's Cioppino<div dir="ltr" style="text-align: left;" trbidi="on">This is not real cioppino. But it is pretty darn close, and pretty darn good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-t_qzT78iUBU/TupleHnRjdI/AAAAAAAAeWk/T4oXsdMHgHw/s1600/IMAGE_472A08AF-7007-4C45-A760-9F83C21D4895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-t_qzT78iUBU/TupleHnRjdI/AAAAAAAAeWk/T4oXsdMHgHw/s400/IMAGE_472A08AF-7007-4C45-A760-9F83C21D4895.JPG" width="400" /></a></div><br />
<a href="http://en.wikipedia.org/wiki/Cioppino" target="_blank">Cioppino</a> is a tomato-based seafood stew invented in San Francisco more than a century ago. It can contain clams, mussels, shrimp, white fish, and any other of the day's catch. And crab. Though it doesn't have to by definition, I am here proclaiming that it should <i>always</i> have crab. And I mean <i style="font-weight: bold;"><u>ALWAYS</u>. </i>Crab is sort of the point. And guess what - it's Dungeness crab season here in Northern California! 'Tis the season, indeed.<br />
<br />
I grew up eating this Italian-American soup homemade by my mom from a recipe she procured on Fisherman's Wharf back in the '70s. From stove to table, it is an EXPERIENCE. You make a sauce from scratch in which you boil crab and a variety of other crustaceans and mollusks still in the shell. Meanwhile, cover the table in newsprint, fill it with crusty sourdough bread, giant bowls, soup spoons, crab crackers, tiny fish forks, and rolls of paper towels. Tie dishtowels around your neck, throw another in your lap, and you are ready for a feast. Crack, peel, slurp, and repeat, juices dripping off your elbows all the while. Just toss the shells right into the center to be folded up and tossed out with the stained paper. The kitchen (and your hands) smell like seafood for days. It is truly incredible.<br />
<br />
But this ordeal is just not feasible as a regular meal. Is there a way to enjoy cioppino without it becoming a whole day event, or involving a trip to the Wharf? (FYI, we love the cioppino at <a href="http://www.aliotos.com/" target="_blank">Alioto's</a> - just in case you are making that trip.) Could I create a facsimile easy and quick enough for a weeknight without losing the classic flavor?<br />
<br />
Why yes, yes I could. As you know, I've been <a href="http://vhamster.blogspot.com/2011/10/harvest-tomato-soup.html" target="_blank">using V8 a lot as a soup base</a>. I employed that method again for a rich, flavorful, and nutritious base right out of the bottle. I added the same vegetables and aromatics used in the traditional version, but included much more than the usual skimpy amounts. I knew a lot of delicious seafood flavor would be lost by not stewing shells and fish in the broth. I reclaimed some of this flavor by adding clam juice. Finally, I used fresh crab and shrimp meat and canned clams for the seafood - no messing with shells. What came out was a supremely flavorful dish that tasted a lot like the cioppino I grew up with. Plus, with about 300 calories, three servings of vegetables, and tons of protein in every bowl, there's plenty of nutrition and zero guilt. Sure, it doesn't taste <i>exactly</i> like the original, and the whole spectacle of in-the-shell seafood is a lot of fun on the right night, but I have made this dish easy and fast for anytime.<br />
<br />
<span style="font-size: large;"><b>Cheater's Cioppino</b></span><br />
<br />
<i>I highly recommend using Snow's brand clam products. I eat a lot of clams and this is my favorite brand when I go canned instead of fresh. Serves 3.<br />
</i><br />
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1 Tbsp olive oil<br />
1/2 yellow onion, chopped<br />
1/2 green bell pepper, seeds and white parts removed, chopped<br />
2 stalks celery, chopped<br />
2 cloves garlic, pressed<br />
1 can diced tomatoes<br />
2 cups V8 vegetable juice<br />
1 8oz bottle <a href="http://www.snows.com:8080/" target="_blank">Snow's</a> clam juice<br />
2 6.5oz cans <a href="http://www.snows.com:8080/" target="_blank">Snow's</a> chopped clams, juices drained and reserved (should be about 1 cup juices)<br />
1/2lb fresh crab meat, preferably Dungeness<br />
1/4lb fresh cooked bay shrimp<br />
2 Tbsp parsley, chopped<br />
<br />
In a large pot, heat oil over medium high. Add onion, pepper, and celery. Sautee for a few minutes until onion is translucent and soft. Add garlic and sautee another 30 seconds or so, until aromatic. Stir in tomatoes, V8, bottled clam juice, and reserved juice from canned clams. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes, stirring occasionally. Stir in shrimp, clams, and parsley. Finally, gently fold in crab - show care not to break up lumps of meat too much. Simmer for another 5 minutes, just until seafood is hot. Serve hot with crusty sourdough or baguette, if desired.<br />
<br />
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-1100998449283662152011-11-17T13:17:00.000-08:002011-11-17T22:28:58.923-08:00Acorn Squash Soup with Yogurt<div dir="ltr" style="text-align: left;" trbidi="on">I first got the idea for this seasonal soup from Google. No, not a Google search, a Google menu. My husband often makes everyone he knows jealous by regaling them with magical culinary tales from this mystical campus in Mountain View. One day he sent me a menu that included a creamy vegetable soup that included yogurt in its ingredients instead of cream. As cream gives me a tummy ache, I got very excited by the prospect. Once Fall and my annual autumn soup cravings came around, I decided to see if yogurt in a squash soup was a winner.<br />
<br />
Well, it took a lot of squashes (<a href="http://vhamster.blogspot.com/2011/11/roasted-squash-seeds.html">at least I like the seeds!</a>) and a number of batches - some that went down the drain (even a little turmeric can be too much) - but I think I've finally conquered the squash and yogurt soup. Through trial and error I learned a few things:<br />
<br />
1. <b>Less is more when seasoning.</b> Also, I found that warm, sweet flavors worked better than savory herbs like thyme, rosemary, and sage.<br />
<br />
2. <b>Regular yogurt works better than Greek.</b> Despite really, really wanting to use Greek yogurt, the results were tart in an off-putting way, and adding more sugar just threw off the balance of flavors. So, while Greek yogurt doesn't ruin the soup and will be fine in a pinch, regular yogurt is preferable.<br />
<br />
3. <b>Stir in the yogurt at the end, off heat.</b> The instant the yogurt melts into the soup, the color softens and the texture becomes creamier - exactly the results we're looking for. Let it heat in the soup for even a short time and the yogurt separates into white specks, throwing off the color and texture. Stir the yogurt into hot soup just before serving, or divide the yogurt between bowls as a garnish and let people stir it in themselves so they can fully relish the beauty of the experience. I know that sounds cheesy, but it really is pretty.<br />
<b><br />
</b><br />
The final result is sweet, but not cloying, and incredibly smooth and velvety while maintaining the full squash flavor instead of masking it the way cream might. I call success! So here's yet another recipe that lets you <a href="http://vhamster.blogspot.com/2011/11/lighter-creamy-pasta-sauce.html">make a dish creamy without actually using any cream.</a><br />
<br />
<b><span style="font-size: large;">Acorn Squash Soup with Yogurt</span></b><br />
<br />
<i>Serves 4. This recipe halves well as a way to use squash leftover from a previous meal.</i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-StfP2OuOwm4/TsVoBV0rs0I/AAAAAAAAdXU/dmCdnH3r41Q/s1600/IMAGE_260BDC73-BC41-4C57-A0DC-17A703A251A3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-StfP2OuOwm4/TsVoBV0rs0I/AAAAAAAAdXU/dmCdnH3r41Q/s400/IMAGE_260BDC73-BC41-4C57-A0DC-17A703A251A3.JPG" width="400" /></a></div><br />
Flesh of one cooked acorn squash, about three cups<br />
2 1/2 cups chicken or vegetable broth<br />
2 Tbsp + 1 tsp brown sugar<br />
1/4 tsp cinnamon<br />
1/4 tsp ground ginger<br />
1/4 cup plain, nonfat yogurt<br />
<br />
In blender, puree squash with 2 cups of the broth until smooth. Remove to pot and stir in remaining half cup of broth as needed for desired consistency. Stir in sugar and spices. Heat until just hot without letting it come to a full simmer. Remove from heat and stir in yogurt until fully incorporated, or divide between four bowls and add a 1 Tbsp dollop of yogurt to each bowl, allowing your guests to stir it together themselves. Garnish with a swirl of maple syrup or a sprinkle of brown sugar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zIdW4aqwNK4/TsVoSU1jpnI/AAAAAAAAdW8/1FfTFQ7G8_c/s1600/IMAGE_5C2A0459-66DD-4D81-85E0-D86829B1BED4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-zIdW4aqwNK4/TsVoSU1jpnI/AAAAAAAAdW8/1FfTFQ7G8_c/s400/IMAGE_5C2A0459-66DD-4D81-85E0-D86829B1BED4.JPG" width="400" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com1tag:blogger.com,1999:blog-5330572116775907606.post-2038254188649815292011-11-10T15:16:00.000-08:002011-11-10T15:18:11.659-08:00A Lighter Creamy Pasta Sauce<div dir="ltr" style="text-align: left;" trbidi="on">Paaaastaaaaa. *drool* If you have the same Pavlovian response <span style="background-color: transparent;">that I do</span><span style="background-color: transparent;"> to even the mention of creamy pastas, then you might also share my remorse in the carbo fat bomb nature of the dish. I've found a lighter way to create my favorite creamy pasta sauces without sacrificing on flavor or creaminess. In fact, what would you say to a plate of creamy pasta with 12 grams of fiber, 19 grams protein, and 2-3 servings of vegetables, all while staying under 500 calories and 10 grams of fat? I would think you would say, "Yes, please!"</span><br />
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This is my big one people. I use this trick to make creamy clam sauce, creamy garlic "alfredo" sauce, creamy tomato "rose" sauce, and creamy white wine sauces. I've shared this secret with very few people, and now I'm sending it out to my loyal readers (all three of you). To introduce you to my favorite trick, here are a couple versions of creamy, yet much lighter, vegetable farfalle. The unexpected twist: low fat cream cheese. Neither cream nor butter required.<br />
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<span style="font-size: large;"><b>Squash and Vegetable Farfalle in Creamy White Wine Sauce</b></span><br />
<i style="background-color: transparent;"><br />
Do not substitute the non-dairy milk alternatives with regular dairy milk. Milk will curdle when mixed with the wine. </i><i style="background-color: transparent;">Serves 2-3.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WCwKtlAWZyI/Trw71Du2dgI/AAAAAAAAc6Q/zwOdk8kh9KE/s1600/IMAGE_3322D609-09AD-43AD-8AA2-11F1457DBE54.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WCwKtlAWZyI/Trw71Du2dgI/AAAAAAAAc6Q/zwOdk8kh9KE/s400/IMAGE_3322D609-09AD-43AD-8AA2-11F1457DBE54.JPG" width="300" /></a></div><br />
6oz Whole Wheat Farfalle (I like <a href="http://www.maraspasta.com/">Mara's Pasta</a> because it has a lot of fiber and protein and stays under 200 calories per serving, but many brands, such as Barilla and Ronzoni, have their own healthier whole grain lines)<br />
1 cob corn, kernels removed<br />
1/2 cup chopped carrots<br />
2 Tbsp shallot, minced<br />
1/2 medium acorn squash, cooked, peeled, and chunked<br />
3 cups baby spinach<br />
1/2 cup unsweetened original flavor almond milk or unsweetened original flavor light soy milk<br />
1/2 cup dry white wine<br />
4 Tbsp low fat cream cheese<br />
2 1/2 Tbsp shredded parmesan cheese<br />
Salt & Pepper to taste<br />
<br />
Cook pasta according to package directions. Meanwhile, heat pan sprayed generously with Pam over medium-high. Sauté carrots and corn for 6 minutes, or until carrots are nearly tender-crisp. Add shallots and sauté another three minutes, or until shallots start turning translucent and carrots are tender-crisp. Add spinach and squash and continue sautéing another couple minutes until the spinach wilts, salting to taste as you stir. Remove vegetables to a bowl. Reduce heat to medium-low and respray empty pan. Add almond milk and wine; bring to an almost simmer. Add cream cheese and heat until melted and fully incorporated, stirring often and salting to taste. Add 2 tablespoons of the parmesan and stir gently and minimally to prevent the cheese from clumping as it melts. Add vegetables and mix thoroughly, yet gently. The squash will melt into the sauce as you stir. Take this final opportunity to add any additional salt or pepper to taste. Toss in pasta and remove from heat to serving dish. Sprinkle with remaining parmesan to garnish.<br />
<br />
<br />
<span style="font-size: large;"><b>Vegetable Medley Farfalle in Creamy White Wine Sauce</b></span><br />
<span style="background-color: transparent;"><br />
<i>You can grill vegetables on the George Foreman instead of sautéing, if you prefer. Do not substitute the non-dairy milk alternatives with regular dairy milk. Milk will curdle when mixed with the wine. Serves 2-3.</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B6c6jNfBsSo/TrxBT2VBbKI/AAAAAAAAc7Q/eQzezLbWz5o/s1600/IMAGE_67A470CF-1190-4551-91B3-D6C6FF25BF5B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-B6c6jNfBsSo/TrxBT2VBbKI/AAAAAAAAc7Q/eQzezLbWz5o/s400/IMAGE_67A470CF-1190-4551-91B3-D6C6FF25BF5B.JPG" width="400" /></a></div><br />
6oz Whole Wheat Farfalle (I like <a href="http://www.maraspasta.com/">Mara's Pasta</a> because it has a lot of fiber and protein and stays under 200 calories per serving, but many brands, such as Barilla and Ronzoni, have their own healthier whole grain lines)<br />
1 small bunch asparagus, tough ends removed, chopped on the bias<br />
1 small eggplant, chopped<br />
1 small zucchini, chopped<br />
8 oz. mushrooms, sliced<br />
1/2 a medium onion, chopped<br />
2 cloves garlic, pressed<br />
1/2 cup halved cherry tomatoes<br />
1/2 cup unsweetened original flavor almond milk or unsweetened original flavor light soy milk<br />
1/2 cup dry white wine<br />
4 Tbsp low fat cream cheese<br />
2 1/2 Tbsp shredded parmesan cheese<br />
Salt & Pepper to taste<br />
1/4 cup cashews<br />
Lemon wedges<br />
<span style="background-color: transparent;"><br />
Cook pasta according to package directions. Meanwhile, heat pan sprayed generously with Pam over medium-high. Sauté asparagus, eggplant, zucchini, mushrooms, and onion until tender. Add garlic and tomatoes and saut</span><span style="background-color: transparent;">é</span><span style="background-color: transparent;"> another 30 seconds to one minute until garlic becomes fragrant, salting to taste as you stir. Remove vegetables to a bowl. Reduce heat to medium-low and respray empty pan. Add almond milk and wine; bring to an almost simmer. Add cream cheese and heat until melted and fully incorporated, stirring often and salting to taste. Add 2 tablespoons of the parmesan and stir gently and minimally to prevent the cheese from clumping as it melts. Add vegetables and cashews and mix thoroughly, yet gently. Take this final opportunity to add any additional salt or pepper to taste. Toss in pasta and remove from heat to serving dish. Drizzle with juice squeezed from the lemon wedges and sprinkle with remaining parmesan to garnish.</span><br />
<br />
<div><br />
</div><br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com3tag:blogger.com,1999:blog-5330572116775907606.post-79103924958074432492011-11-08T15:22:00.000-08:002011-11-17T15:54:18.775-08:00Roasted Squash Seeds<div dir="ltr" style="text-align: left;" trbidi="on">For years and years, I've voiced remorse at dumping a handful of delicious looking seeds in the trash after cleaning out a squash, and always my sadness is met with, "Don't try it. They're not like pumpkin seeds. They won't be what you expect."<br />
<br />
All those years everyone who said that to me were wrong! Acorn squash seeds are DELICIOUS roasted. I can't believe I just listened and didn't check for myself. All those seeds over the years, wasted. Well, never again! Throughout the fall and winter I'll try roasting the seeds of other squashes and let you know if they are equally tasty.<br />
<br />
<span style="font-size: large;"><b>Roasted Squash Seeds</b></span><br />
<br />
<i>This recipe works great with seeds from multiple squashes for a larger batch. Just up the amount of the other ingredients - exact quantities aren't such a big deal here.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w1dhngtvMko/Trm0RF0SJBI/AAAAAAAAczc/f1G2mzCqatY/s1600/IMAGE_73769AA5-6725-40C6-9BC4-F3A314F77940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-w1dhngtvMko/Trm0RF0SJBI/AAAAAAAAczc/f1G2mzCqatY/s400/IMAGE_73769AA5-6725-40C6-9BC4-F3A314F77940.JPG" width="400" /></a></div><br />
Seeds from one squash<br />
Soy sauce and/or Worcestershire sauce<br />
Butter<br />
Seasonings<br />
<br />
Preheat oven to 350. Pick the seeds from guts scooped out of one squash. Do not rinse - the slimy coating actually adds flavor. Toss with a splash of soy sauce and/or Worcestershire sauce (and other seasonings, if desired.) Spread seeds on a baking sheet sprayed with Pam. Dot with a small amount of butter, maybe 1/2 a teaspoon. Roast for 12-15 minutes, stirring every few minutes. Immediately season to taste with salt, pepper, and even cayenne - get creative! I like using popcorn salt for an even coating with less. They are best and crispiest warm, straight from the oven, but they are delicious cooled, too, though slightly tougher than pumpkin seeds. Store in an airtight container.</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-2121252320048017842011-10-26T14:09:00.000-07:002011-10-26T14:27:08.271-07:00Another Hearty Soup<div dir="ltr" style="text-align: left;" trbidi="on">And thus continues my experiments with using V8 as a base for soup. This time just a cup gives a rich twist to a classic beef barley soup, just in time for a nasty head cold. I've been trying so many home remedies, but nothing works like homemade soup and a steaming mug of ginger tea with honey and lemon.<br />
<br />
Again, I used vegetables I had on hand in the crisper, but this would be equally as good with peas, corn, green beans, or zucchini in any combination instead of, or along with, kale and broccoli.<br />
<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Tomatoey Vegetable Beef Barley Soup</span></b><br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>America's Test Kitchen asserts that whole sirloin tip steaks make the best beef for soup, or alternately blade or flank steak. I used very affordable chuck stew beef and it turned out terrifically. This makes a large pot of soup, enough for about 8 large servings. It could be easily halved.</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zhz7RuxSNkU/TqYlq-7oQNI/AAAAAAAAcUI/XCAZMiWWXJg/s1600/IMAGE_82A8B0D0-909E-443E-8454-E484872A0263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-zhz7RuxSNkU/TqYlq-7oQNI/AAAAAAAAcUI/XCAZMiWWXJg/s400/IMAGE_82A8B0D0-909E-443E-8454-E484872A0263.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;">1lb beef, trimmed of fat and gristle and chopped into half-inch pieces</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 Tbsp soy sauce</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Tbsp oil<br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 onion, chopped</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">3 carrots, chopped</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">4 stalks celery heart, chopped</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 large cloves garlic, pressed</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 Tbsp red wine vinegar</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;">1 cup V8</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 can diced tomatoes, with liquid </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 packed cups kale, prepared*</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups small broccoli florets</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">4 1/2 cups beef broth</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 1/2 cups chicken broth</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 bay leaf</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 cup barley</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;">Marinate beef in soy sauce for 15 minutes. Heat oil in large Dutch oven over medium-high heat. Saute onion, carrots, and celery for 5 minutes or until onion starts to turn translucent. Remove vegetables to a bowl. Add beef, with marinade, to pot and brown, stirring often, for 6 minutes. Add garlic and saute 30 seconds. Add red wine vinegar plus 1 Tbs of the V8 and cook for another minute or two, stirring constantly. Combine all ingredients in pot and bring to a boil. Cover and reduce heat to a strong simmer. Simmer for 45 minutes or until barley is soft and vegetables are tender. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">As with most soups, this is great leftover after all the flavors have had time to meld. The barley will continue to soak up moisture overnight and get puffier, which makes it even better. Keep extra beef broth on hand to add to leftovers to replace lost liquid. </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;"><br />
</span></span><br />
<a href="http://vhamster.blogspot.com/2011/03/kale-edition.html" style="background-color: white; color: #cc6600; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #222222;">*</span><span class="Apple-style-span" style="background-color: white; color: #333333;">To prep a head of kale, remove and discard the toughest stems and ribs and coarsely chop remaining leaves into bite-sized pieces.</span></span></a></div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-35490079044780151502011-10-22T11:17:00.000-07:002011-10-26T14:16:19.142-07:00Harvest Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on">I have been CRAVING autumn vegetable soups like CRAZY, but San Francisco's Indian Summer weather has just not been cooperating. Temps in the 80s put a damper on hovering over the stove or crock-pot or roasting vegetables in the oven. We'll occasionally get a break in the heat, just enough to get my hopes up and start planning a grocery list, but every time it turns out it's just teasing me. Well, yesterday did not get nearly as hot as forecasted, and it even cooled off after the sun went down, so I decided to wait no longer and pounced, making a quick, simple vegetable soup to take advantage of this window of opportunity, however brief. I dare to hope that Fall is really here, because now my head is swimming with all the soups I want to make and I don't want to stop now I've started.<br />
<br />
I took the inspiration for this soup from the nerdiest of places, which makes me even happier about it. Wil Wheaton of Star Trek and Internet fame recently posted <a href="http://www.goodreads.com/author_blog_posts/1667893-recipe-time-wil-s-sinusitis-can-suck-it-vegetable-soup">the recipe for a soup he made to combat a nasty case of sinusitis</a>. It fit all the qualifications I desired for last night's meal: quick, full of whatever vegetables looked good in the market and that I had in the crisper, and with something different from my usual recipes to inspire me. The difference that caught my eye: he used tomato juice as the base. Of course I tweaked the recipe and made it my own, and I encourage you to do the same. This soup can be extremely versatile. I already have big plans for other ways I can use V8 (which I used instead of tomato juice for added flavor and nutrition) to pump up other soups.<br />
<br />
The husband man said it was probably the healthiest thing he's eaten in 5 years, yet he <i>still</i> enjoyed it. Of course, he said it would be better with barley (his response to <i>any</i> barley-less soup) and pork (his response to <i>any</i> porkless dish of any sort). I do think some ham, pancetta, or bacon would be great in this, but I was in the mood for a veggie-only soup. I also have an idea brewing for a slightly less tomatoey beef barley version I'm sure will please him. Big plans, my friends, big plans.<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Harvest Tomato Soup</b></span><br />
<div><i style="font-size: small;"><br />
</i></div><div><i style="font-size: small;">Wil's version was completely vegan. Omit broth and replace with water or vegetable broth to take it back to vegan status. Serves 4 as an entree, 6 as a starter.<br />
</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ASWt4N-3rFs/TqI4Gs5ba2I/AAAAAAAAcSg/N1-DFeOFxSg/s1600/IMAGE_D7CD3073-9094-4E40-9EA3-50559916E5D7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ASWt4N-3rFs/TqI4Gs5ba2I/AAAAAAAAcSg/N1-DFeOFxSg/s400/IMAGE_D7CD3073-9094-4E40-9EA3-50559916E5D7.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tbsp oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222;">1 med onion, chopped</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">4 stalks celery hearts, chopped</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">3 carrots, chopped</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large cloves garlic, pressed</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 cups small broccoli florets</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 cobs corn, kernels removed</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" />3 packed cups prepared* kale<br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 can tomatoes, with liquid</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 can kidney beans, with liquid</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">3 cups V8</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">2 cups chicken broth</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 Tbsp soy sauce</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1 bay leaf</span><br style="background-color: white; color: #222222; text-align: -webkit-auto;" /><span class="Apple-style-span" style="background-color: white; color: #222222; text-align: -webkit-auto;">1/2 tsp. dried thyme</span></span><br />
<div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
In a large soup pot, heat oil over medium-high heat. Saute onions, celery, and carrots for 4 minutes. Add garlic and saute another minute. Add remaining ingredients and stir well to combine. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vejFhEvNUnQ/TqI30EL_ItI/AAAAAAAAcRc/j1Dkg9sMCW8/s1600/IMAGE_ADBE4230-2EA2-4E11-B90D-C3F0716246B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-vejFhEvNUnQ/TqI30EL_ItI/AAAAAAAAcRc/j1Dkg9sMCW8/s400/IMAGE_ADBE4230-2EA2-4E11-B90D-C3F0716246B3.JPG" width="400" /></a></div><span class="Apple-style-span" style="background-color: white; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Bring to a boil. Reduce to a strong simmer and cover. Simmer for 30 minutes or until all the vegetables are tender.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><br />
<br />
<div style="text-align: -webkit-auto;"><br />
</div><div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: -webkit-auto;"><a href="http://vhamster.blogspot.com/2011/03/kale-edition.html" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"></a><a href="http://vhamster.blogspot.com/2011/03/kale-edition.html"><span class="Apple-style-span" style="background-color: white; color: #222222;">*</span><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 20px;">To prep a head of kale, remove and discard the toughest stems and ribs and coarsely chop remaining leaves into bite-sized pieces.</span></a></div></div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-10959319273695455122011-09-21T14:42:00.000-07:002011-09-21T14:42:59.283-07:00Chile Cilantro Snapper Tacos with Broccoli Lime Slaw<div dir="ltr" style="text-align: left;" trbidi="on">Tomorrow is the last day of the 500 Taco Summer, otherwise known as the Taconox. Can I make it to 150? That would be 50% more than my original goal. Seventeen tacos in less than a day and a half is a real stretch for me, but I think I'm going to go for it.<br />
<br />
Anyway, the three at lunch that brought my count to 133 look impressive, but were ridiculously easy - my favorite kind of recipe. Plus they are quite healthy. I recommend these for a quick weeknight meal or a night with friends. The recipe is easy to double and they only took me about 10-15 minutes start to finish.<br />
<br />
By the way, the George Foreman grill is a miracle machine, I tell you, and their suggested recipes can get you going in the right direction. I tweaked the Cajun Rubbed Red Snapper recipe to make these delights.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Chile Cilantro Snapper Tacos with Broccoli Lime Slaw</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JLXTyXKb4lA/TnpSuyZdG6I/AAAAAAAAb-E/Q_c0WDYoqho/s1600/IMAGE_1000003627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JLXTyXKb4lA/TnpSuyZdG6I/AAAAAAAAb-E/Q_c0WDYoqho/s400/IMAGE_1000003627.JPG" width="400" /></a></div><br />
<b>For the Chile Cilantro Snapper:</b><br />
2 large Pacific snapper filets, about 3/4-1lb, or similar (your butcher can help you choose the right fresh fish and the Monterey Bay Aquarium Seafood Watch guide can help you pick the most sustainable option - there's an app for that!)<br />
1 tsp chile powder<br />
1 tsp paprika<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/2 tsp ground sea salt<br />
1/2 tsp fresh ground pepper<br />
1 Tbsp finely chopped cilantro<br />
<br />
Preheat George Foreman grill to 300, no need to spray. Mix chile powder, paprika, garlic, onion, salt, and pepper. Coat filets evenly, pressing the rub into the fish. Sprinkle evenly with cilantro and press in. Grill for 3-5 minutes, start checking at 3 minutes to see if the fish is done.<br />
<br />
<b>For the Easy Broccoli Lime Slaw:</b><br />
1 bag broccoli slaw<br />
1-2 Tbsp cole slaw dressing (try <a href="http://www.marzetti.com/products/marzetti/detail.php?bc=34&cid=&pid=188">Marzetti</a> or <a href="http://www.amazon.com/Kraft-Coleslaw-Dressing-16-Ounce-Plastic/dp/B000HDJURO">Kraft</a>)<br />
Juice of 1/2 a lime<br />
<br />
Toss ingredients until well combined. Also great with cabbage cole slaw mix, but the broccoli is so healthy and gives it a nice crunch and more elegant appearance.<br />
<br />
<b>For the tacos:</b><br />
Chile Cilantro Snapper<br />
Lime wedges<br />
6 taco shells (I'm addicted to <a href="http://www.ortega.com/products/products.php?id=5">Whole Grain Ortega Taco Shells</a> - 55 calories and 3 grams of fiber each with plenty of crunch)<br />
Pico de gallo OR mango salsa (I used pico, but I think mango would have been even better)<br />
Easy Broccoli Lime Slaw<br />
<br />
Flake the fish into large chunks and squeeze lime juice over the top. Layer shells with fish, salsa, and slaw. Yes, it's that easy.<br />
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com1tag:blogger.com,1999:blog-5330572116775907606.post-50663218314027448772011-09-01T19:35:00.000-07:002012-01-15T15:06:54.723-08:00Mushroom Tacos<div dir="ltr" style="text-align: left;" trbidi="on">Only three weeks left in the 500 Taco Summer. Here's another delicious way to up your numbers.*<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Mushroom Tacos</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CDPjD91S0MQ/TmA6c-ApVQI/AAAAAAAAbts/xxkMG6wpiS4/s1600/IMAGE_1000003388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-CDPjD91S0MQ/TmA6c-ApVQI/AAAAAAAAbts/xxkMG6wpiS4/s400/IMAGE_1000003388.JPG" width="400" /></a></div><br />
1 carrot, peeled and finely chopped<br />
1 stalk celery, finely chopped<br />
2 Tbsp oil<br />
1 8oz package sliced mushrooms<br />
1 Tbsp soy sauce<br />
1 Tbsp salsa, drained of excess liquid<br />
2 cloves garlic, pressed<br />
6 corn tortillas<br />
Cotija cheese and salsa to top<br />
<br />
Heat 1 Tbsp oil. Add carrot and celery and saute a few minutes on medium high until tender. Set aside. Heat second Tbsp of oil and add mushrooms. Saute a few minutes until just moist and tender, using a wooden spoon to break up large pieces into smaller pieces. Add soy sauce and 1 Tbsp salsa (I used Casa Chica's medium roasted salsa). Saute/simmer for a few more minutes. Add carrots and celery to mushrooms and continue to saute until combined. Add pressed garlic and saute until fragrant, about 30 seconds. For a drier filling, drain excess liquid (I happen to like all that flavorful drippiness). Warm tortillas in a dry pan and top with mushroom mixture, salsa, and crumbled cotija. You can also use crispy taco shells, if you prefer. Makes 6 tacos.<br />
<br />
*By the way, I'm at 111!</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-3732108969671436862011-08-03T18:24:00.000-07:002011-08-03T18:24:57.481-07:00Rotisserie and Wine<div dir="ltr" style="text-align: left;" trbidi="on">I'm a huge fan of PBS cooking shows, but Food Network shows are hugely lost on me. I find them more about the star than the food, and I have trouble trusting many of the stars after disappointing experiences at restaurants they gave raves and attempting recipes they've created.* So I had no clue who <a href="http://www.tylerflorence.com/">Tyler Florence</a> was when someone suggested his new restaurant when we asked for a dinner recommendation in Napa.<br />
<br />
Well, I know who he is now and have complete confidence in his abilities. Wow. I say again, wow.<br />
<br />
Tyler Florence's <a href="http://rotisserieandwine.com/">Rotisserie & Wine</a> is about a year old and is right next door to another favorite Napa eatery, <a href="http://www.morimotonapa.com/">Morimoto</a>.** My takeaway - fresh, simple ingredients perfectly prepared. I repeat, perfection. And totally reasonably priced considering this was a completely 5 star experience. Allow me to share with you this perfection as best I can without you tasting it yourself.<br />
<br />
<b>Complimentary Cornbread Sticks with salted honey butter</b>: Warm, soft on the inside, just crisp on the outside, salty, sweet, and buttery. I mean, they left no stone unturned, nailing every aspect of such a dish you could want. Quite possibly my favorite item of a night filled with fantastic items. My southern family would weep from the beauty and simplicity.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uk3HZsI7I-o/Tjnlv_kRyJI/AAAAAAAAbb8/UEp0HNIrM7U/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Uk3HZsI7I-o/Tjnlv_kRyJI/AAAAAAAAbb8/UEp0HNIrM7U/s400/photo+1.JPG" width="343" /></a></div><br />
<b>$4 Happy Hour Deviled Eggs</b>: Smooth yolk filling topped with chives and red onions for flavor and crunch. Very good, but possibly my least favorite dish simply relative to it's stellar neighbors. But I may just be spoiled by the crab deviled eggs with housemade Old Bay seasoning at <a href="http://www.nettiescrabshack.com/">Nettie's</a>. The husband man loved these.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mTqSSX8dsh4/Tjnl0gpsA7I/AAAAAAAAbcA/XMI7BZeANKE/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mTqSSX8dsh4/Tjnl0gpsA7I/AAAAAAAAbcA/XMI7BZeANKE/s400/photo+2.JPG" width="400" /></a></div><br />
<b>$4 Happy Hour Spiced Snap Peas</b>: Warm in temperature and seasonings. The first snap peas to make me doubt my own sesame soy recipe. How can something so simple be so delicious, and so difficult to recreate? I have no idea how to even begin to crack this recipe. But I will try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RgzM_mEkqlk/Tjnl1gpr7zI/AAAAAAAAbcE/eiw-mFveoW8/s1600/snappeas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RgzM_mEkqlk/Tjnl1gpr7zI/AAAAAAAAbcE/eiw-mFveoW8/s400/snappeas2.jpg" width="400" /></a></div><br />
<b>Heirloom Tomatoes with pickled red onions and basil in vinagraitte</b>: Perfection. I can't say it enough. Such ripe tomatoes need little help, and this dish managed to compliment them without overpowering. The ultimate in summer freshness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GaTTmEi_w6Q/Tjnl51ZVwXI/AAAAAAAAbcI/USzExSj093s/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GaTTmEi_w6Q/Tjnl51ZVwXI/AAAAAAAAbcI/USzExSj093s/s400/photo+4.JPG" width="300" /></a></div><br />
<b>Mac & local cheeses</b>: Do you all know of my deep, abiding love for a well-created mac & cheese? I am a snoot of the highest order on this point. It's not about fancy cheeses or oils, it's about balance. Fancy cheese and oils can add a lot, but only if wielded properly. Other than being the only dish on the table that required the addition of a sprinkling of salt, this mac accomplished that balance. Creamy cheese sauce that hasn't separated, coating the noodles with CHEESE instead of OIL. And it remained a sauce rather than turning into a loaf. The local cheeses chosen for the sauce also hit the right flavor balance - not too simple, nor too complex. The pasta not overcooked. Even the breadcrumbs were just right, adding crisp texture without adding too much flavor or starch to overwhelm what should be at center stage - the CHEESE, and the pasta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XSfk1i6mb2g/Tjnl-6QD6bI/AAAAAAAAbcM/RgZE1YV-OUg/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-XSfk1i6mb2g/Tjnl-6QD6bI/AAAAAAAAbcM/RgZE1YV-OUg/s400/photo+5.JPG" width="300" /></a></div><br />
<b>Roasted Duck</b>: The husband man and I have both eaten a lot of duck in our lifetimes. We started at a young age, with his father studying classic French culinary arts and my dad shooting many a waterfowl straight out of the sky. We both agree this dish is one of the best, if not THE best we've ever had. The seared breast so exceptional it even stood up to the tender yet charred confit leg. The lentils had me again lamenting my own attempts at similar dishes which pale in comparison. Savory, salty, cooked through without becoming mush. Such a concentration of pure, earthy flavor. Nothing in this dish muddled - the ingredients each highlighted individually. I almost want to cry thinking about it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wTjq-jWTWR4/Tjnl_0jQZQI/AAAAAAAAbcQ/oi6rnzlUOmU/s1600/duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/-wTjq-jWTWR4/Tjnl_0jQZQI/AAAAAAAAbcQ/oi6rnzlUOmU/s400/duck.jpg" width="400" /></a></div><br />
<b>Peanut Butter Crisp</b>: So not my usual dessert order, but a conversation about peanut butter had sparked a craving, and there this was on the menu. Oh, how thankful I am for that random craving. The husband man delighted in the wafery, chocolate covered "crisp" portion, but I found myself in utter disbelief over the housemade peanut butter ice cream. Never in my life has such a frozen dessert crossed my lips. A texture unbelievably creamy, and yet somehow at the same time chewy. It was like they creamed and then froze peanut butter fudge. Any preconceptions I've had about what makes a good ice cream have been shattered.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VhAaJM4QOcM/TjnmDralccI/AAAAAAAAbcU/3ijBGvSBu9E/s1600/photo+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-VhAaJM4QOcM/TjnmDralccI/AAAAAAAAbcU/3ijBGvSBu9E/s400/photo+%252811%2529.JPG" width="300" /></a></div><br />
And, according to <a href="http://en.wikipedia.org/wiki/Tyler_Florence">Wikipedia</a>, this is Tyler Florence's <i>fast food</i> restaurant? I can't even begin to grasp the conceptualization that makes that statement possible. But if it's true, I can't wait to try his San Francisco slow food joint, Wayfare Tavern. Heck, even if it's untrue. I just want more of his food. In my mouth. Now.<br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">*I've had successes, too, especially from Giada di Laurentiis and Ina Garten. Maybe it's more of a production style preference. </span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-small;">**Do we count <a href="http://en.wikipedia.org/wiki/Masaharu_Morimoto">Morimoto</a> as a PBS food guy from the original Iron Chef showings or as a Food Network guy from the Iron Chef America showings? Or as neither since the original predates showings on any American network? Or am I over thinking this?</span><br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com1tag:blogger.com,1999:blog-5330572116775907606.post-39785073814061935752011-07-08T15:31:00.000-07:002011-07-08T15:31:22.292-07:00Tunatastic!I've loved tuna since I was kid brown bagging tuna sammies for lunch at school. But as an adult worrying about mercury (females of childbearing years beware!) and sustainable fishing practices (endangering giant fish and dolphins alike), the tuna aisle makes my head swim. This kind of tuna is low in mercury but only if fished from these waters, but it's endangered in one of the oceans, and who knows if it's been line or troll caught or what. Not to mention "light" means skipjack and "white" means albacore and... and.. and... AAAUUUGGGHHH!!!<br />
<br />
Then I discovered <a href="http://www.wildplanetfoods.com/store/products">Wild Planet</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DwRK0FP3pCM/Thd33K9L30I/AAAAAAAAbJQ/fEJX-Gvl9c0/s1600/wild+planet+albacore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DwRK0FP3pCM/Thd33K9L30I/AAAAAAAAbJQ/fEJX-Gvl9c0/s400/wild+planet+albacore.jpg" width="400" /></a></div><br />
<i>All </i>of their canned fish is sustainably caught. According to their website:<br />
<blockquote><span class="Apple-style-span" style="color: #2f2f2f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">In order to adhere to the highest standards of sustainability possible, each product in our line is carefully researched according to the reports generated by leading environmental organizations.</span></blockquote>Plus they are all high in omega 3s (brain power and healthy skin, thank you) and low in mercury. Phew! They even clearly label each variety so you can find the ones with the lowest mercury or highest omega 3s, depending on your priorities. And they call things by their name - no more light vs white. Best of all, it tastes good - like fresh fish, not fishy mush. And it only costs a dollar or two more a can than the other stuff - way worth it for my health and the planet's. The only ones not loving this find are my cats - you don't drain these cans, so they miss out on their bowls of tuna juice. Oh well, they have other treats.<br />
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I'm betting, like me, none of you eat your tuna straight from the can. Regular tuna salad can be ho-hum mayo-soaked gunk. But with a little creativity, it can be full of flavor as well as nutrition. Here are some of my favorite tuna salad recipes.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Apple Classic Tuna Salad</span></b><br />
<br />
This is the tuna salad I grew up on and it is still my favorite to this day. The combination of apple and tuna is wonderful. I recommend using Smart Balance mayo, but your favorite brand will work as well. Also experiment with the type of relish: sweet, dill, green tomato, or (my personal favorite) Wickles. Whatever you like, it will work great in this recipe.<br />
<br />
1 5oz. can tuna<br />
1 Tbsp mayo<br />
1 tsp mild yellow mustard<br />
1 Tbsp relish<br />
1/2 crisp apple, chopped<br />
<br />
Mix together all ingredients. Eat on crackers or in a cold or hot sandwich or wrap. I love this on traditional crackers, like Saltines, Ritz, or Wheat Thins. Pairs well with cheddar or American cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kVyuYioxRks/Thd3c7BD5SI/AAAAAAAAbJA/HCQ-TkH8-08/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kVyuYioxRks/Thd3c7BD5SI/AAAAAAAAbJA/HCQ-TkH8-08/s400/photo+1.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5_89yuNjHTk/Thd3YDteIyI/AAAAAAAAbI8/ONY6z2cMPgQ/s1600/classic+tuna+on+crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5_89yuNjHTk/Thd3YDteIyI/AAAAAAAAbI8/ONY6z2cMPgQ/s400/classic+tuna+on+crackers.jpg" width="400" /></a></div><br />
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<b><span class="Apple-style-span" style="font-size: large;">Savory Celery Tuna Salad</span></b><br />
<br />
This salad has a much deeper, more complex flavor palate. I recommend using Smart Balance mayo, but your favorite brand will work as well.<br />
<br />
1 5oz. can tuna<br />
1 Tbsp mayo<br />
1 tsp dijon mustard<br />
1/2 tsp celery seeds<br />
1/4 tsp celery salt<br />
1/3 cup chopped celery stalk<br />
<br />
Mix together all ingredients. Eat on crackers or in a cold or hot sandwich or wrap. I like this version in a grilled melt on rye with swiss or provolone.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lcxGoRD9rTU/Thd3hZ-9LGI/AAAAAAAAbJE/wz1b4U6L9RA/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-lcxGoRD9rTU/Thd3hZ-9LGI/AAAAAAAAbJE/wz1b4U6L9RA/s400/photo+2.JPG" width="400" /></a></div><br />
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<b><span class="Apple-style-span" style="font-size: large;">Pesto Tuna Salad</span></b><br />
<br />
1 5oz. can tuna<br />
1 Tbsp basil pesto, drain off much of the oil<br />
<br />
Mix tuna and pesto. Eat on crackers or in a cold or hot sandwich or wrap. I like brushing a crusty french bread with pesto olive oil or spreading a sandwich thin with pesto mixed with mayo to make an aioli. Top with fresh mozzarella and fancy greens or heirloom tomatoes for a very adult sandwich.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lowuTOc04iI/Thd3l-ISXzI/AAAAAAAAbJI/1sYKhJhSRNo/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-lowuTOc04iI/Thd3l-ISXzI/AAAAAAAAbJI/1sYKhJhSRNo/s400/photo+2.JPG" width="400" /></a></div><br />
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<b><span class="Apple-style-span" style="font-size: large;">Salmon Salad with Lime Crema</span></b><br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I used some of my leftover Lime Crema from yesterday's <a href="http://vhamster.blogspot.com/2011/07/roasted-sweet-potato-tacos-with-lime.html">sweet potato tacos</a> to make this fresh tasting salad. For a change, I used a can of Wild Planet salmon - a great substitution in any of these recipes.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the <a href="http://vhamster.blogspot.com/2011/07/roasted-sweet-potato-tacos-with-lime.html">Lime Crema</a>:</span></b><br />
<span class="Apple-style-span" style="color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><br />
<div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">1 cup sour cream<br />
1/4 cup chopped cilantro<br />
2 Tbspn fresh lime juice<br />
2 tsp fresh lime zest<br />
2 cloves garlic, crushed</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
1/2 tsp salt</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Blend all crema ingredients together in a medium bowl. Makes a full cup of crema. Refrigerate leftovers.</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><b>For the salmon salad:</b></span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">1 5oz. can salmon</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">1 Tbsp lime crema</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><span class="Apple-style-span" style="color: #333333; line-height: 20px;"><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix salmon and crema. Eat on crackers or in a cold or hot sandwich or wrap. Today I sprayed a skillet with olive oil PAM and, on medium-high, crisped a tortilla topped with salmon salad. To finish, I sprinkled it with crumbled cotija for an easy fish taco, perfect for this season of the 500 Taco Summer.</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></div><div class="separator" style="clear: both; font-family: Times, 'Times New Roman', serif; text-align: center;"><a href="http://3.bp.blogspot.com/-sDS7eFJoirk/Thd3rchTtlI/AAAAAAAAbJM/AWRcAJgQWHY/s1600/salmon+salad+taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sDS7eFJoirk/Thd3rchTtlI/AAAAAAAAbJM/AWRcAJgQWHY/s400/salmon+salad+taco.JPG" width="400" /></a></div><div style="border-collapse: separate; font-family: Times, 'Times New Roman', serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></div></span>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-62663705220534649822011-07-06T20:34:00.000-07:002011-07-06T20:44:07.998-07:00Roasted Sweet Potato Tacos with Lime Crema<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vk1KCndUz1o/ThUgIcW2_uI/AAAAAAAAbI0/GkI7E5aNVcg/s1600/sweet+potato+taco+with+lime+crema.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Vk1KCndUz1o/ThUgIcW2_uI/AAAAAAAAbI0/GkI7E5aNVcg/s400/sweet+potato+taco+with+lime+crema.JPG" width="400" /></a></div><br />
I'm just pleased as punch with myself right now. It's kind of disgusting how proud of myself I am over this recipe. These are just about the best darn tacos I've ever made, and I would put them up against just about any restaurant's.<br />
<br />
As you may know, I'm participating in a 500 Taco Summer (though I'm expecting my number to be just upwards of 100). Tacos can be surprisingly cheap, easy, and healthy to make at home, so I've prepared most of the 30 I've eaten so far myself. I wanted to experiment with more vegetable varieties and remembered some yam tacos I loved at a Seattle Mexican joint, Agua Verde. They may have been the only decent thing on the menu, but they were very good. I figured I could make my own version. And boy did I ever!<br />
<br />
I started with some tips from <a href="http://www.cookscountry.com/">Cook's Country</a> on successfully roasting sweet potatoes and tweaked it for my needs. They suggest double roasting sweet potato wedges - first on a rack at a lower temperature, then on a preheated cookie sheet at a high temperature. I adjusted the time for smaller pieces better to fill tacos and created my own seasoning mix. Then I threw together a lime crema that is so slurpilicious you'll want to eat it out of the bowl with a spoon.<br />
<br />
As for the cheese, I tried mine with both queso fresco and cotija. Both were excellent, but I liked the salty squeak of the cotija a little better with the sweetness of the potatoes. If you can't find cotija at your local grocer, try substituting queso fresco, feta, ricotta salata, or cheese curd crumbles. This recipe makes four tacos, enough for two people. It doubles easily.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Roasted Sweet Potato Tacos with Lime Crema</b></span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roasted Cumin Sweet Potato filling:</span></b><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;">2 small sweet potatoes (about a pound), any color, peeled</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">1 1/2 tsp vegetable oil<br />
1 tsp sugar<br />
1/2 tsp seasoned salt<br />
1/8 tsp black pepper</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
3/4 tsp cumin</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">1/2 tsp garlic powder</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;">1 tsp chile powder, mild</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 325 with rack set to middle position. Chop sweet potatoes into chunks just larger than bite-sized (they will shrink upon roasting). Arrange chunks on wire rack set inside rimmed baking sheet.</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tfLoWrdc66w/ThUeZQjJ9_I/AAAAAAAAbIc/exNa-dn7NeQ/s1600/sweet+potatoes+racked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tfLoWrdc66w/ThUeZQjJ9_I/AAAAAAAAbIc/exNa-dn7NeQ/s400/sweet+potatoes+racked.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used one yellow sweet potato and one orange. Purple would work great, too.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Bake until just tender, about 20-25 minutes. </span><span class="Apple-style-span" style="border-collapse: collapse;">Meanwhile, combine sugar, seasoned salt, black pepper, cumin, garlic powder, and chile powder in a small bowl.</span><span class="Apple-style-span" style="border-collapse: collapse;"> Remove potatoes from oven and increase heat to 425. Wipe off baking sheet and return, empty, to oven to preheat. </span><span class="Apple-style-span" style="border-collapse: collapse;">Cool potatoes on wire rack for a few minutes.</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large bowl, gently toss potatoes with oil and seasoning mix until evenly coated. Remove heated baking sheet from the oven and arrange potatoes in a single layer. Roast, flipping once, until browned, about 12 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-By9dmFPLYdY/ThUegBQ99UI/AAAAAAAAbIg/xzwB7uxl2-A/s1600/sweet+potatoes+roasted.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-By9dmFPLYdY/ThUegBQ99UI/AAAAAAAAbIg/xzwB7uxl2-A/s400/sweet+potatoes+roasted.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><b>Lime Crema:</b></span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sour cream<br />
1/4 cup chopped cilantro<br />
2 Tbspn fresh lime juice<br />
2 tsp fresh lime zest<br />
2 cloves garlic, crushed</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
1/2 tsp salt</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', sans-serif;">Blend all crema ingredients together in a medium bowl. Makes a full cup of crema. Refrigerate leftovers.</span></div><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="border-collapse: separate;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><b>For the tacos:</b></span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">4 corn tortillas</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Roasted Cumin Sweet Potato filling</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">2 ounces cotija cheese</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">4 Tblsp Lime Crema</span></span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IP99yD6RzPI/ThUesdBoA1I/AAAAAAAAbIo/xOEWx7OSl40/s1600/sweet+potato+taco+with+cotija.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IP99yD6RzPI/ThUesdBoA1I/AAAAAAAAbIo/xOEWx7OSl40/s400/sweet+potato+taco+with+cotija.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Front taco topped with crumbled cotija. Back taco topped with chopped queso fresco.</td></tr>
</tbody></table><div style="border-collapse: separate; font-family: Times;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><div style="border-collapse: separate;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Heat tortillas on both sides in a dry skillet over medium heat. Divide sweet potato filling evenly between tortillas. Top with crumbled cotija cheese and lime crema.</span></span></div><div style="border-collapse: separate; font-family: Times;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><div class="separator" style="clear: both; font-family: Times, 'Times New Roman', serif; text-align: center;"><a href="http://4.bp.blogspot.com/-mQw12ld6ZrA/ThUgC8hzVpI/AAAAAAAAbIw/bJyMYPdBfxM/s1600/sweet+potato+tacos+with+lime+crema-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-mQw12ld6ZrA/ThUgC8hzVpI/AAAAAAAAbIw/bJyMYPdBfxM/s400/sweet+potato+tacos+with+lime+crema-1.JPG" width="300" /></a></div><div style="border-collapse: separate; font-family: Times;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span></div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com2tag:blogger.com,1999:blog-5330572116775907606.post-8727875386377485692011-07-01T23:02:00.000-07:002011-07-01T23:15:11.756-07:00Ocean Beach Sunset<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: #333333; float: left; line-height: 20px; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><a href="http://2.bp.blogspot.com/-ea8tFx3ZBV0/Tg6tnxeCJ8I/AAAAAAAAbF0/ApCP-DcWg-4/s1600/photo+%252811%2529-1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-ea8tFx3ZBV0/Tg6tnxeCJ8I/AAAAAAAAbF0/ApCP-DcWg-4/s200/photo+%252811%2529-1.JPG" width="200" /></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: #333333; display: inline !important; line-height: 20px; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br />
</span></span></div><div style="text-align: right;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: #333333; display: inline !important; line-height: 20px; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tonight we watched the sun set over the Pacific from Ocean Beach. Until tonight, I'd managed to miss out on this San Francisco experience, but not for lack of trying. On previous attempts, the fog always seemed to roll in while I bused across the city, meaning I heard fog horns through the dense mist and smelled the smoke from bon fires, but saw nothing other than gray and white. On this clear night (clear enough to see the Barbers!), the husband man humored me after dinner in a nearby neighborhood, even though having grown up here (his childhood home is blocks away and he even got drunk for the first time on this very beach), this wasn't as special for him. Or maybe this time was more special than ever because he shared it with me. #cheeseball Bear with me while I chronicle the memory.</span></span></span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VM2vGawhgW0/Tg6trwHO3xI/AAAAAAAAbF4/klDRg0uBitU/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VM2vGawhgW0/Tg6trwHO3xI/AAAAAAAAbF4/klDRg0uBitU/s400/photo+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dashing husband man.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-a4Q1C-NYzo0/Tg623RirrKI/AAAAAAAAbGw/0imW8UPyeTM/s1600/beach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-a4Q1C-NYzo0/Tg623RirrKI/AAAAAAAAbGw/0imW8UPyeTM/s400/beach.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The vhamster herself, very excited to enjoy her peach colored meringue from the Russian Bakery.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sKCFz3rZYy8/Tg6ttM6rLMI/AAAAAAAAbF8/YvgNgaZwHVA/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-sKCFz3rZYy8/Tg6ttM6rLMI/AAAAAAAAbF8/YvgNgaZwHVA/s400/photo+5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beach dog in front of the Cliff House. He liked to dig trenches.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8vE4exw4bk8/Tg6tyax60mI/AAAAAAAAbGA/jVB0LyXQTFs/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-8vE4exw4bk8/Tg6tyax60mI/AAAAAAAAbGA/jVB0LyXQTFs/s400/photo+3.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feetsies in the sand.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6NyO_x7Jp0c/Tg6tzWD648I/AAAAAAAAbGE/CiACYs92UIQ/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-6NyO_x7Jp0c/Tg6tzWD648I/AAAAAAAAbGE/CiACYs92UIQ/s400/photo+4.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CJG02KOfMpc/Tg6tz93ijuI/AAAAAAAAbGI/k0hmKj3lCMY/s1600/photo+2-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-CJG02KOfMpc/Tg6tz93ijuI/AAAAAAAAbGI/k0hmKj3lCMY/s400/photo+2-5.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kqHzBr_bqfU/Tg6t00GuA1I/AAAAAAAAbGQ/BAX4_gg7TTo/s1600/photo+3-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="http://3.bp.blogspot.com/-kqHzBr_bqfU/Tg6t00GuA1I/AAAAAAAAbGQ/BAX4_gg7TTo/s400/photo+3-3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seal Rock</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FL8-jsrv3CE/Tg6t1Z7_jxI/AAAAAAAAbGU/ZUcZ1UBcbpU/s1600/photo+1-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FL8-jsrv3CE/Tg6t1Z7_jxI/AAAAAAAAbGU/ZUcZ1UBcbpU/s320/photo+1-5.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JwRYrGLtOBY/Tg6t3PVLisI/AAAAAAAAbGY/yfXwylhr8rQ/s1600/photo+3-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-JwRYrGLtOBY/Tg6t3PVLisI/AAAAAAAAbGY/yfXwylhr8rQ/s400/photo+3-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put a bird on it!<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JjTOY4Q0qr8/Tg6t5KLfTuI/AAAAAAAAbGc/HPLwRuiVszI/s1600/photo+1-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JjTOY4Q0qr8/Tg6t5KLfTuI/AAAAAAAAbGc/HPLwRuiVszI/s400/photo+1-3.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hn6yNGyqOoU/Tg6t7IMy4EI/AAAAAAAAbGg/aiYifRjegiI/s1600/photo+2-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-hn6yNGyqOoU/Tg6t7IMy4EI/AAAAAAAAbGg/aiYifRjegiI/s400/photo+2-3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ships criss-crossed the horizon.<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ILupIG8g4Rw/Tg6t7ytERmI/AAAAAAAAbGk/btPan1TjL_g/s1600/photo+2-4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ILupIG8g4Rw/Tg6t7ytERmI/AAAAAAAAbGk/btPan1TjL_g/s400/photo+2-4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ghostly barge.</td></tr>
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</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0tag:blogger.com,1999:blog-5330572116775907606.post-85622397704449744352011-06-29T14:16:00.000-07:002011-06-29T14:16:53.103-07:00Pizza Taco: A Surprising Success<div dir="ltr" style="text-align: left;" trbidi="on">The <a href="http://vhamster.blogspot.com/2011/06/from-disappointment-to-tacos.html">spicy-marinariness of the Papalote salsa</a> gave me an idea. On my first taste, I casually mentioned that it would be good on a pizza, if diluted a little so it wasn't so spicy. With 2/3 of a jar left in my fridge and more than half of a very large grilled chicken breast marinated in the stuff and shredded, I thought I might as well give that off-hand idea a go.<br />
<br />
You know what? It worked! And the salsa added a warm heat, rather than being too spicy as I'd expected. Classic taco ingredients, just layered with the salsa underneath instead of on the top. It's truly a taco borrowing from the world of pizza, not merely a pizza with taco flavors - which lets me count it in my 500 Taco Summer total. I'm excited to explore the possibilities contained within this new method. Maybe this disappointing salsa has some potential after all. This meal was seriously tasty.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Pizza Taco</span></b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e067S2-eNq0/TguT7BLZogI/AAAAAAAAbFI/w6ZC3tTYuLc/s1600/pizza+taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-e067S2-eNq0/TguT7BLZogI/AAAAAAAAbFI/w6ZC3tTYuLc/s400/pizza+taco.JPG" width="400" /></a></div>Corn tortilla<br />
<a href="http://papalotesalsa.com/">Papalote salsa</a>, or other salsa<br />
Shredded mozzarella<br />
Desired toppings: I used the chicken from my <a href="http://vhamster.blogspot.com/2011/06/from-disappointment-to-tacos.html">Disappointment Tacos</a> and sliced black olives.<br />
Olive oil PAM spray<br />
<br />
Reheat chicken. Spoon a small dollop of salsa on top of the tortilla and spread around.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0n1ukBzvIdI/TguT_BE-zQI/AAAAAAAAbFM/79XLbBvw5OY/s1600/sauced+tortilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-0n1ukBzvIdI/TguT_BE-zQI/AAAAAAAAbFM/79XLbBvw5OY/s400/sauced+tortilla.JPG" width="300" /></a></div><br />
Top with cheese and other toppings. Generously spray skillet with PAM. Preheat on high. Reduce heat to medium high and griddle pizza taco until cheese has thoroughly melted and bottom of tortilla has browned and crisped.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iGy6igOdkEo/TguTxqVNCII/AAAAAAAAbFA/0otWdr06wJM/s1600/griddling+taco+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-iGy6igOdkEo/TguTxqVNCII/AAAAAAAAbFA/0otWdr06wJM/s400/griddling+taco+pizza.JPG" width="400" /></a></div><br />
Eat sliced like a pizza or folded like a taco.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-O0vmfjU3A94/TguT2Qk9ubI/AAAAAAAAbFE/gWqQvaI1518/s1600/pizza+taco+slices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-O0vmfjU3A94/TguT2Qk9ubI/AAAAAAAAbFE/gWqQvaI1518/s400/pizza+taco+slices.JPG" width="400" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/08847035409734048450noreply@blogger.com0