tag:blogger.com,1999:blog-71184916186806941862024-02-19T05:30:27.678-08:00The Scarlet SpoonIt is health that is real wealth and not pieces of gold and silver.
~Mahatma Gandhi
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-7118491618680694186.post-44143303342912199102014-07-14T13:26:00.002-07:002014-07-14T13:26:24.714-07:00Kale and Squash Brown Rice Bake<div class="separator" style="clear: both; text-align: left;">
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I remember doing puzzles every summer as a child, but I only found out this year, that my Mom had one ready for us the day that school ended to help us transition into the summer. Now I realize why I feel like doing a puzzle at the beginning of my vacation or a few days off. So, true to form, when I recently finished a 7 day stint at work, Louis and I pulled out a puzzle to complete. It was really relaxing and fun, and a great way to transition into my weekend. </div>
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Lucky for me, I had more than 2 days off this time so I had time to really start to enjoy my summer. We went paddle boarding a few times, ran some much needed errands, worked on the house, and I did some baking and cooking as well as playing with my awesome new espresso machine.</div>
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When I have time like this, I always try to prepare some meals that will work as left overs for the busy days ahead, and this is one of those meals that surely won't disappoint. </div>
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<b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kale and Squash Brown Rice Bake</b></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>adapted from The Spectrum Diet, recipe by Art Smith 2007</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp finely chopped onion</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp finely chopped red pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp finely chopped celery</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 clove garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp Italian spices</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C brown rice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/4 C vegetable broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt (if using low salt broth)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small butternut squash, cut in half and seeds removed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C canned tomatoes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14 oz can lentils, drained and rinsed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 C kale, blanched</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C fresh parsley</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">freshly ground pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C Parmesan cheese</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 350F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Saute the onion, red pepper, celery, garlic and Italian spices in a small amount of oil in a saucepan until they soften ( about 5 minutes)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add the brown rice, water and 1 C of broth to the saucepan and bring to a boil. Season with salt if desired. Cook until all liquid is absorbed ( about 45 minutes to 1 hour)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. While the rice is cooking, place the squash cut sides down on a baking sheet and roast until a fork can pierce the flesh ( about 40 minutes). Cool the squash and peel it. Cut into chunks.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Once the rice is finished cooking, add the tomatoes and lentils to the saucepan and stir well. Allow to heat thoroughly</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Blanch the kale until it is tender</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. In a casserole dish, layer the rice mixture followed by the squash, the kale, then sprinkle with parsley and the cheese. Drizzle with the remaining broth.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake uncovered for 20 minutes</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Great as left overs!</span><br />
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<i><b>approximate nutritional information ( for 8 servings)</b></i></div>
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<i>cal 206</i></div>
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<i>fat 2.8g</i></div>
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<i> sat fat 1.1g</i></div>
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<i>carbs 40.1g</i></div>
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<i> fiber 4.5g</i></div>
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<i> sugars 4.4g</i></div>
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<i>protein 9.6g</i></div>
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-38228600334652464352014-06-30T18:37:00.002-07:002014-06-30T18:37:24.264-07:00Happy Canada Day! Fresh Mache and Pea Salad & Strawberry Scones<div class="separator" style="clear: both; text-align: left;">
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This post won't be long because I want to get outside and enjoy the fantastic weather we've been having. However, I wanted to give you a couple of really fresh testing seasonal recipes with a hint of red and white to help you celebrate our nation's birthday. Happy Canada Day!</div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh Mache and Pea Salad with Lemon Vinaigrette</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">adapted from "Spring Mache Salad" from Food to Live By by Myra Goodman 2006</span></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">serves 1</span></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C fresh shelled peas, sugar snap peas or a combination of both</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 large handfuls of Mache</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large stalk of celery, sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 radishes, trimmed and thinly sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Arrange all ingredients in a bowl and top with Lemon Vinaigrette</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCImqHdzX2-5Gz7lxJzdoYa5nCgj2fCTAThd0cqtFj40ONes7UTYoBRv-LSmzqZGmf2jiwwICa8Q4OrskVbh_9Zm6RB6XfvbQlF-di62OnFNPH_8JZKhIMqo1xpiuEd6qGIug566Bo7zc/s1600/IMG_0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCImqHdzX2-5Gz7lxJzdoYa5nCgj2fCTAThd0cqtFj40ONes7UTYoBRv-LSmzqZGmf2jiwwICa8Q4OrskVbh_9Zm6RB6XfvbQlF-di62OnFNPH_8JZKhIMqo1xpiuEd6qGIug566Bo7zc/s1600/IMG_0759.JPG" height="480" width="640" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lemon Vinaigrette</span></b></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">serves 2-3</span></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Juice from 1/2 of a large lemon + an equal amount of garlic infused olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp Dijon mustard</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp tarragon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp dill</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Place all ingredients in a jar with a lid. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Shake vigorously. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Store left overs in the fridge for use within a couple of days. </span></div>
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<i>Approximate Nutritional Information per serving with vinaigrette</i></div>
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<i>cal 211</i></div>
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<i>fat 14g</i></div>
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<i> sat fat 2g</i></div>
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<i>carbs 14g</i></div>
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<i> fiber 4g</i></div>
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<i> sugars 5g</i></div>
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<i>protein 6g</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNDyFYmm5J5oTaUtuHj-eQ1gu6bx-HZ2Er5_gBslrtFsi0KFO5MuGRJxhLASSsLWcDAqcT3RmC7qy4aImA2rA8q6uB-r-TMzhhdiQKliIRPmjUPLpZpQoe2e9h-8JwINxMLcWtmLnaDg/s1600/IMG_0758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNDyFYmm5J5oTaUtuHj-eQ1gu6bx-HZ2Er5_gBslrtFsi0KFO5MuGRJxhLASSsLWcDAqcT3RmC7qy4aImA2rA8q6uB-r-TMzhhdiQKliIRPmjUPLpZpQoe2e9h-8JwINxMLcWtmLnaDg/s1600/IMG_0758.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CfW_AcKJuH5OV7ggQKnY12yny2V4_Z75oKlo6nxdwjbYgub94T-NCWJ-1fFl_-VaK2WiS8jPHkoRfrJU1wD_kBoi_IVcnrgpyZOCf-CKNOjvWqFk2Jx1aZfWjp3sT-sHfZ57Q34SzJk/s1600/IMG_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CfW_AcKJuH5OV7ggQKnY12yny2V4_Z75oKlo6nxdwjbYgub94T-NCWJ-1fFl_-VaK2WiS8jPHkoRfrJU1wD_kBoi_IVcnrgpyZOCf-CKNOjvWqFk2Jx1aZfWjp3sT-sHfZ57Q34SzJk/s1600/IMG_0546.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Strawberry Scones</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from "Raspberry Cream Scones" from Food to Live By by Myra Goodman 2006</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">parchment paper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 Tbsp chia seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/4 C Almond Milk </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 C unbleached all purpose flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C sugar plus 2 Tbsp for topping</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 Tbsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tsp lemon zest</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 Tbsp butter cut into bits and chilled</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 tsp vanilla</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/4 C fresh strawberries, hulled, washed, and sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Line baking sheet with parchment paper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Preheat oven to 400F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mix chia seeds with 1/3 C of the milk in a medium bowl and set aside to gel</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Place the flour, 1/2 C sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Add the butter, and using a pastry cutter or your hands, blend the mixture until it is crumbly</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add the rest of the milk and vanilla to the chia mixture. Whisk well to combine. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Add the chia mixture to the flour mixture and stir until just barely combined. Gently fold in the strawberries. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Turn out the dough onto a gently floured work surface. Shape the dough into a disk about 4 cm thick. Cut the dough into 10 wedges. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Place the wedges on the prepared baking sheet. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Brush the scones with a small amount of milk and sprinkle with remaining sugar.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">11. Bake until golden brown and firm to touch, about 15-20 minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12. Serve warm. </span></div>
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<i>Approximate Nutritional Information</i></div>
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<i>per scone</i></div>
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<i><br /></i></div>
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<i>cal 260</i></div>
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<i>fat 8.9g</i></div>
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<i> sat 4.9g</i></div>
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<i>carbs 40.6g</i></div>
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<i> fiber 2.4g</i></div>
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<i> sugars 10.4g</i></div>
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<i>protein 4.5g</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7DOXzfQys_wMCa44CBW7KnQTqgfWE6vOfbrRi-pF7aOOHptsV4fQLEFWN3SlHUIlNqbTJVu_TveZ6rabuQ33vlgZFlBzbf6au-PUsNSpZHGMZ1_12PIjeq408ODi3-K4bnOj3Z7-710/s1600/IMG_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7DOXzfQys_wMCa44CBW7KnQTqgfWE6vOfbrRi-pF7aOOHptsV4fQLEFWN3SlHUIlNqbTJVu_TveZ6rabuQ33vlgZFlBzbf6au-PUsNSpZHGMZ1_12PIjeq408ODi3-K4bnOj3Z7-710/s1600/IMG_0544.JPG" height="480" width="640" /></a></div>
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-81380183337717348362014-06-26T06:42:00.000-07:002014-06-26T06:42:02.457-07:00Charred onions and Fiddleheads<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIhPtQfr4icZAiuAqZ2Gl7oTmJUhePd6xn3_VchfZ4rWQOcR6i6iphGZ60wSvHsXLnjbntA03M6v8I65C_gWXSLhkKkAaTQLzhX6dxTeqWyXthEWbD64aoml_RBqLYR9myCEMyK7qKqs/s1600/IMG_7887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIhPtQfr4icZAiuAqZ2Gl7oTmJUhePd6xn3_VchfZ4rWQOcR6i6iphGZ60wSvHsXLnjbntA03M6v8I65C_gWXSLhkKkAaTQLzhX6dxTeqWyXthEWbD64aoml_RBqLYR9myCEMyK7qKqs/s1600/IMG_7887.JPG" height="480" width="640" /></a></strong></span><br />
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When we were kids, my family would head to northern New Brunswick for at least a week every summer to spend time with my grandparents and extended family. My grandparents owned a farm, so I remember picking (and eating) fresh vegetables and berries, collecting eggs, and running around in the barn and yard. When it was raining or we had moved in for the night, we always played UNO or Lobsters and Fiddleheads. I would take a wild guess that most of you have never even heard of the game Lobsters and Fiddleheads. When I googled it, the only thing that popped up was the abandoned trademark information. I honestly can't remember how to play the game, but I know that the next time I'm at the farm, I'm looking around to find that game and relive some family memories. Outside of playing a game about fiddleheads, fiddleheads were also always on the menu when we were there. My grandmother picked her own fiddleheads and froze them to have out of season. As a child, I don't think I was enamoured with them, but their unique shape helped get them down ( along with a healthy helping of vinegar to mask the bitter taste). Now, I like to have them at least once a year when they're in season, and this is how I like them cooked. I know I'm late posting this recipe, but if you can still get some fiddleheads, this is a simple and tasty way to cook them up.<br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5zsGXf1a75MyN_AhWo1gtCDOkdu9LdAoZ4jkqEWTvf4F1BMVqpLwZFbI9VtTBVovUUs3yj7dgUyN0RuG45CE4KPzSZEIIFIPX5QS8Z5KgbV6TKF8LN3DlJpLtZZ6vJ5dBePX2VDYVdM/s1600/IMG_7886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5zsGXf1a75MyN_AhWo1gtCDOkdu9LdAoZ4jkqEWTvf4F1BMVqpLwZFbI9VtTBVovUUs3yj7dgUyN0RuG45CE4KPzSZEIIFIPX5QS8Z5KgbV6TKF8LN3DlJpLtZZ6vJ5dBePX2VDYVdM/s1600/IMG_7886.JPG" height="480" width="640" /></a></strong></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Charred Onions and Fiddleheads</strong></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Handfuls of Fiddleheads washed</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 onions, chopped</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp balsamic vinegar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 handful slivered almonds</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Heat cast iron skillet over medium heat. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Saute onions in dry skillet until they begin to char</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Add fiddleheads and continue to saute for another 10 minutes.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Turn off the heat and stir in the balsamic</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Serve topped with almonds</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-73374456445103617362014-06-12T16:21:00.002-07:002014-06-12T16:21:53.250-07:00My Return to Blogging and Chocolate Chili Power Balls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTFI8Y7Gnn1uVny4EGxOz6HZ-X9VMl2TGlfkEAole9laM2W-wGAHg28TlvPYJLnl3F0Ye9i7JNoPrXuKKzhavj7N_a5I1LANdiEU2h1SuUTK8TvZFeuN1Reg-kj4fiekmUdKC3qL1Zvs/s1600/IMG_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTFI8Y7Gnn1uVny4EGxOz6HZ-X9VMl2TGlfkEAole9laM2W-wGAHg28TlvPYJLnl3F0Ye9i7JNoPrXuKKzhavj7N_a5I1LANdiEU2h1SuUTK8TvZFeuN1Reg-kj4fiekmUdKC3qL1Zvs/s1600/IMG_0377.JPG" height="480" width="640" /></a></div>
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<b>My return to Blogging (and a Life)</b><br />
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Well let's just say that I definitely didn't keep my promise to provide you with a new recipe every week this year. I haven't even been able to do one a month for the past little while, but things, they are a changing. I have a new job, a nicer schedule, and my stress levels are down which means lots more time to do the things I love like cooking, blogging, exercising and eating healthy food.<br />
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I've decided to start with a great recipe that I adapted slightly from the Thrive Diet. I am going hiking this weekend with a great friend of mine and need some portable snacks that provide an energy boost and more importantly, chocolate. <br />
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It's been a while since I've been on a good hike, and I'm looking forward to reconnecting with nature. Although this time of year is the worst for bugs, the temperatures are perfect for a day outside in the sun. We're going to a mountain that used to be a ski hill. I guess some local residents have been fixing the place up for the last couple of years so that people can enjoy the mountain again on foot or on their bikes. We used to drive by the hill all the time when I was younger so I'm hoping that I get nostalgic when we arrive. I love the memories that seem to resurface in those times.<br />
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This recipe is so easy. It only takes minutes to prepare so you could even do it the morning before a hike if you wanted. <br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Chocolate Chili Power Balls</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from "Spicy Chocolate Energy Bars" from The Thrive Diet by Brendan Brazier 2007</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small banana</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp cayenne pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C soft medjool dates</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C sunflower seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C cocoa</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C ground flaxseed</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C walnuts</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sea salt to taste</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp hemp seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. In food processor, process all ingredients together except the hemp seeds. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Shape into balls and coat with the hemp seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 12 balls</span></div>
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<i><b>Nutritional Information ( per ball)</b></i></div>
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<i>cal 129</i></div>
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<i>fat 4.7g</i></div>
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<i>carbs 22.7g</i></div>
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<i> fibre 3.4g</i></div>
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<i> sugar 17.2g</i></div>
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<i>protein 2.6g</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUj1WYbv3icTJLnn1ePMXcNdF7Mjkfoz_-SPps2B4Yj_L10P4t_GccS30XXwBr9kP9cRH_0AGV8fx6WOFxU89buKLeIjF9bl5RTp2kL7F5lEDw1rqMZy1S9ixYjNwTMXOWkTwTL92oh8/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUj1WYbv3icTJLnn1ePMXcNdF7Mjkfoz_-SPps2B4Yj_L10P4t_GccS30XXwBr9kP9cRH_0AGV8fx6WOFxU89buKLeIjF9bl5RTp2kL7F5lEDw1rqMZy1S9ixYjNwTMXOWkTwTL92oh8/s1600/IMG_0378.JPG" height="480" width="640" /></a></div>
<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-45386787813658765772014-03-30T16:58:00.002-07:002014-03-30T16:58:24.111-07:00Mini Chocolate Kahlua Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzXoBBwWAsMU8hxZdkfi6HrAOIHrosng2oednsZ1Qo1_FHzwFKENr3i75Jm5Aq3rq9xhGVAJv5zh5DfnfWvgd3UJ6gtG8hWJjSp4OZiAVZfzWREhNazXXHpdel8_7Fa3Ti23b3WkMXlY/s1600/IMG_9090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzXoBBwWAsMU8hxZdkfi6HrAOIHrosng2oednsZ1Qo1_FHzwFKENr3i75Jm5Aq3rq9xhGVAJv5zh5DfnfWvgd3UJ6gtG8hWJjSp4OZiAVZfzWREhNazXXHpdel8_7Fa3Ti23b3WkMXlY/s1600/IMG_9090.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Mini Chocolate Kahlua Cheesecake</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Crust:</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C favorite cookies, crushed ( I used chocolate chip)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 ml melted butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Filling:</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz package light cream cheesecake</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 ml packed brown sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp cocoa</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">scant 1/4 C whipping cream</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2.5 oz dark chocolate, broken into pieces</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp Kahlua</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Garnish:</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whipped Cream</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coffee Beans</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 350F. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Grease a 6 inch springform pan. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. To prepare crust, melt butter in a small saucepan and stir in the crushed cookies. Press the mixture in the bottom of the prepared pan. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. To prepare filling, beat cream cheese, sugar, eggs, cocoa and ginger in a large bowl until smooth. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Bring whipping cream to a boil in a small saucepan, remove from heat, and stir in chocolate until melted. Stir in the Kahlua and blend into the cheese mixture.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake for 45 minutes or until set. Cool before removing from pan. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Garnish with fresh whipped cream and coffee beans. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nutritional Information per serving without garnish ( 4 servings)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cal 400</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">fat 20g</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sat fat 12.5g</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">carbs 52.5g</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> fiber 2.5g</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sugar 30g</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">protein 5g</span></div>
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<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-43283392126817616772014-03-27T06:00:00.002-07:002014-03-27T06:00:48.087-07:00Cinnamon Plantain Chips<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqLx_BNB40lNrxy0aw1Oa6FtFFJq9yan-kNQivDb-Hu_gjaMDzWyWYiftryuPWJsN14Fe32WJLIivMAma4zAnI_rY4DwvsHiRdmu8VdeLSEE4oDyB4shVy3_aNtcO4kLSjdGeOtXiFqQ/s1600/IMG_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqLx_BNB40lNrxy0aw1Oa6FtFFJq9yan-kNQivDb-Hu_gjaMDzWyWYiftryuPWJsN14Fe32WJLIivMAma4zAnI_rY4DwvsHiRdmu8VdeLSEE4oDyB4shVy3_aNtcO4kLSjdGeOtXiFqQ/s1600/IMG_0342.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Cinnamon Plantain Chips</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from " Crunchy Cinnamon Plaintain Chips" in The Thrive diet by Brendan Brazier 2007</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large plantain</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 Tbsp coconut oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp fresh lemon juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 300 F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Oil the baking sheet with a small amount of coconut oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Peel and thinly slice the pantain. Place on the prepared sheet.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. combine the remainig oil with lemon juice, and rub on each plantain piece with fingers. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Sprinkle with cinnamon and salt. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake for 25 minutes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nutritional Information for 1 serving ( serves 1 ):</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cal 355 </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">fat 14.5 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sat fat 13 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">carb 58.7 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> fiber 4.7 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sugar 10.2 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">protein 2.1 g</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgA4As8EnrqMUw0JcyvvCOWOvxvvaAj01C45fCbQqZkGPzkzaP1o4I4UAxBaoj5nwf_N02nxrTq__x2rGGEOfZWBaoP1SqKIoCDic_7mm1cFlErzN-JB090WGBVoUfyQJW7gjXgTHktI/s1600/IMG_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgA4As8EnrqMUw0JcyvvCOWOvxvvaAj01C45fCbQqZkGPzkzaP1o4I4UAxBaoj5nwf_N02nxrTq__x2rGGEOfZWBaoP1SqKIoCDic_7mm1cFlErzN-JB090WGBVoUfyQJW7gjXgTHktI/s1600/IMG_0343.JPG" height="640" width="480" /></a></div>
<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-38802136049009508242014-03-26T12:01:00.004-07:002014-03-26T12:01:54.598-07:00Roasted Red Pepper Pesto<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGOyyTOo4ljsyIPKKPlLcphRWPmJKSPf_TdDGXg9BM2Xwmp8NOd7tTEolgIoxeKE6T-4bIPhishknATWz-JvLvVrfCP65PUmJXrhgO7DyU5ue0oYrAONo-EI5ZqTL1L_am62b6BwHw-M/s1600/IMG_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGOyyTOo4ljsyIPKKPlLcphRWPmJKSPf_TdDGXg9BM2Xwmp8NOd7tTEolgIoxeKE6T-4bIPhishknATWz-JvLvVrfCP65PUmJXrhgO7DyU5ue0oYrAONo-EI5ZqTL1L_am62b6BwHw-M/s1600/IMG_0346.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Roasted Red Pepper Pesto</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from "sweet pepper hemp pesto" by Brendan Brazier in the Thrive Diet 2007</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cloves garlic</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 roasted red peppers, seeded</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C fresh basil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 Tbsp Parmesan cheese</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 Tbsp sesame seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp hemp seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Combine all ingredients in a blender and process until smooth. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. If desired, heat gently in a saucepan. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Use as a pizza sauce, a dipping sauce, a topping for burgers, a pasta sauce or a topping for meat, fish or veggies. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Store left overs in the fridge</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><i>Nutritional Information for 1 serving (serves 8):</i></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cal 65</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">fat 5.6 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sat fat 0.9 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">carbs 2 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> fiber 0.8 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sugar 1.7 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">protein 1.8 g</span></div>
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-44188599742039204482014-03-23T14:43:00.002-07:002014-03-23T14:43:58.835-07:00Cuban Black Bean and Potato Soup<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnD0XNd5aEM0g3gGxO3rKJr7PHbjPT8KT5wTUj2kwIfatGAoZxu-TGTLvMoH1LfgFPVfQBmNc277YKYgFYJd0Zz-rjxqxqJZ0n7V2B7KqzwGMRazVDLbKeSVz8_Wn6fN0tMKv4wvumPs/s1600/IMG_9782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnD0XNd5aEM0g3gGxO3rKJr7PHbjPT8KT5wTUj2kwIfatGAoZxu-TGTLvMoH1LfgFPVfQBmNc277YKYgFYJd0Zz-rjxqxqJZ0n7V2B7KqzwGMRazVDLbKeSVz8_Wn6fN0tMKv4wvumPs/s1600/IMG_9782.JPG" height="480" width="640" /></a></div>
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And I'm back after a crazy hiatus! I apologize to my loyal followers, but it was a much needed break to take a university nutrition course as well as get a small business up and running. Of course, even though I haven't been posting anything on here lately, I've still been cooking lots of yummy food and taking pics, so I'll be posting something every day or two until I'm all caught up. Today it's going to be Cuban Black Bean and Potato Soup. Its one of those recipes you want to keep going back for more, and its okay because its loaded with protein and fiber and low in fat and sugar. </div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Cuban Black Bean and Potato Soup</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from 21-Day Weight Loss Kickstart by Neal Barnard, M.D which can be found <a href="http://www.pcrm.org/kickstartHome/mealplan/meal_plan.cfm#GG">here</a>; recipe by Jason Wyrick of the Vegan Culinary Experience.</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 onion, diced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 red bell pepper, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 green bell pepper, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 cloves garlic, sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 cups cooked black beans, low-sodium if canned</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon ground cumin</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon chopped fresh oregano leaves</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bay leaf</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons white balsamic vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 small potatoes, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Sauté the onion, peppers, and garlic over medium heat until they are soft. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Puree the onion, garlic, and peppers. Add about half the beans and puree with enough water to create a semi-thick soup. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Return this to the pot and add the remaining ingredients (except the potatoes). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Bring the soup to a simmer. Add the potatoes and continue simmering until they’re soft. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Before serving, remove the bay leaf (or eat around it). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Nutritional Information Per serving (for 4 servings)</i>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Calories: 407</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fat: 1.9 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Saturated Fat: 0.3 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Protein: 20 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Carbohydrates: 80 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sugar: 5 g</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fiber: 26 g</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OSLRjhSOu_awqkv6Y7no0R4MEBWXGWjLXcpiW36MBHugzCMgIO8RBJLmSUA6tHEXecbRaV3o8dYAuRKbVzEKvOsMGkb-3kquO3OU44B-5A7APV7Kqxwslrytx1kydZKKMr7x5zwqPWU/s1600/IMG_9783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OSLRjhSOu_awqkv6Y7no0R4MEBWXGWjLXcpiW36MBHugzCMgIO8RBJLmSUA6tHEXecbRaV3o8dYAuRKbVzEKvOsMGkb-3kquO3OU44B-5A7APV7Kqxwslrytx1kydZKKMr7x5zwqPWU/s1600/IMG_9783.JPG" height="480" width="640" /></a></div>
<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-16953261023104820692014-01-15T16:42:00.002-08:002014-03-23T16:35:57.775-07:00Feta and Quinoa Stuffed Mini Peppers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKymxBwkyEFTVqXwos2sqxTz1soTOSys_WWfx9dycoSuDExmxkf4bPdVHPnhNWD7ltpyz-BqbEfZd-P7ucE6ZfbLTQw7az6WELnkoAoR8dasenEKnaZnQgNV-iB3XHXgAmWVZy7BeaX0/s1600/IMG_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKymxBwkyEFTVqXwos2sqxTz1soTOSys_WWfx9dycoSuDExmxkf4bPdVHPnhNWD7ltpyz-BqbEfZd-P7ucE6ZfbLTQw7az6WELnkoAoR8dasenEKnaZnQgNV-iB3XHXgAmWVZy7BeaX0/s1600/IMG_0321.JPG" height="480" width="640" /></a><br />
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In honour of the warm spell, we decided it was only fit to fire up the barbecue tonight for supper. I cooked these peppers in the oven, but they go well with grilled meat, fish, or veggie burgers and a nice green salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkw63ITMkaEFrDlqL_Pgm-58P6pAcSpXxoCl4Gl_U6P7RXcyNxAVtfkrR9xWio16ZoUrMttkQd5BzRsYODP0IT8K-fZEprP-f7QEfxSuIuETnkYA1l5wh9LUMWLlAwWVOasI0M9bytSA/s1600/IMG_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkw63ITMkaEFrDlqL_Pgm-58P6pAcSpXxoCl4Gl_U6P7RXcyNxAVtfkrR9xWio16ZoUrMttkQd5BzRsYODP0IT8K-fZEprP-f7QEfxSuIuETnkYA1l5wh9LUMWLlAwWVOasI0M9bytSA/s1600/IMG_0324.JPG" height="480" width="640" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Feta and Quinoa stuffed Mini Peppers</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 mini peppers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C crumbled sheep's milk feta</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C cooked quinoa</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 handful of chopped fresh parsley</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C chopped walnuts</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 350F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Wash the peppers and cut them in half, lengthwise</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mix the feta, parsley, and quinoa together in a small bowl. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Stuff each pepper with the feta mix, and sprinkle walnuts on top. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Bake in oven for 15-20 minutes. Walnuts should be golden brown. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjgArBuPXsBwKSJhiu2_UGzrY8QBmbbfcJsVs2WWeBGunyQg92WguI28KJUJBmZ2KB5AU5b4qJFmz1ubB8JmZO_uz43eLatnU_tsAZK_h6s16NdFlIaXeL1wh940aZLsvViT25F192vc/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjgArBuPXsBwKSJhiu2_UGzrY8QBmbbfcJsVs2WWeBGunyQg92WguI28KJUJBmZ2KB5AU5b4qJFmz1ubB8JmZO_uz43eLatnU_tsAZK_h6s16NdFlIaXeL1wh940aZLsvViT25F192vc/s1600/IMG_0323.JPG" height="480" width="640" /></a><br />
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<i>Approximate Nutritional Information (per pepper)</i><br />
<i>cal 161.5</i><br />
<i>fat 11.2g</i><br />
<i>sat fat 3.5g</i><br />
<i>carbs 10.1g</i><br />
<i>fibre 2.7g</i><br />
<i>sugars (natural) 4.3g</i><br />
<i>protein 6.1g</i><br />
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-30856408307985865142013-12-28T17:54:00.001-08:002014-03-23T16:34:11.123-07:00New Years BakingLouis gave me one of my favorite gifts right before Christmas - the cookie cutters for these awesome Ninja Bread Men Cookies. I had so much fun making them and giving them to people. It was a simple way to put a smile on people's faces. Watch out...they are "cut out for action"...hehe. This was on the package and it makes me giggle every time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmKhufxyDBtBPPJftXl0QQ5yGF_s4vF1MTmguOxFM5iuhbG50J8wNrSygOE5U35O-cACPxoPQdPXNvhLmMcBz6UGg84KKfuh8KNNe6Hoa3YzC1X2Nq7M3f-6aT6YvTKyDbOudH7yFacY/s1600/IMG_9828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmKhufxyDBtBPPJftXl0QQ5yGF_s4vF1MTmguOxFM5iuhbG50J8wNrSygOE5U35O-cACPxoPQdPXNvhLmMcBz6UGg84KKfuh8KNNe6Hoa3YzC1X2Nq7M3f-6aT6YvTKyDbOudH7yFacY/s1600/IMG_9828.JPG" height="480" width="640" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ninja Bread Men</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from ``Gingerbread Stars`` from Company`s Coming Most Loved Festive Baking 2008</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C unsalted butter, softened</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C packed brown sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/4 tsp ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp cloves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C fancy molasses</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp white vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/2 C flour ( you can use all purpose or whole wheat here and most people will not be able to tell the difference)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyWC60BGhuNRchUCCau-Sr_bjkk4K5eBSc7lrSx_q8ExaMsx4AvV7uw4cVZdHH1dn3AqzUDfpEwFWHzfUuUJsgMwipvWkGdT7qsZTlaao3Lhv9vt9pvWu245EpWgJBiLzx17nbvXpcYo/s1600/IMG_9824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyWC60BGhuNRchUCCau-Sr_bjkk4K5eBSc7lrSx_q8ExaMsx4AvV7uw4cVZdHH1dn3AqzUDfpEwFWHzfUuUJsgMwipvWkGdT7qsZTlaao3Lhv9vt9pvWu245EpWgJBiLzx17nbvXpcYo/s1600/IMG_9824.JPG" height="640" width="480" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Cream the butter and brown sugar. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add the next 7 ingredients and mix well. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add the egg, molasses, and vinegar and mix until smooth. It will look curdled. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add half of the flour and mix until incorporated, then add the second amount of flour and mix. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Separate the dough into two balls and wrap in plastic wrap. Refrigerate at least 3 hours or over night. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Roll out dough on a lightly floured surface to desired thickness. Use cutters of your choice and arrange cookies about 2 cm apart on a parchment lined baking sheet. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake in 375F oven for 8 minutes or until edges are slightly darker. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Cool cookies completely on racks before decorating. I used royal icing for the Ninja Bread Men. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmEjU0ZhYWXDBcDkrNkTRs-OXptIHuSmoo9H-nfz7p0VJUmq6Cb-teMFnuYsjdPAmCiPj7DMX9XifvQGn5bMkuOJgdkhk6kg8kexo8c3VfwxaQQBrUZ-j96LfDUGjQjS4bPENP-DFjCM/s1600/IMG_9831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmEjU0ZhYWXDBcDkrNkTRs-OXptIHuSmoo9H-nfz7p0VJUmq6Cb-teMFnuYsjdPAmCiPj7DMX9XifvQGn5bMkuOJgdkhk6kg8kexo8c3VfwxaQQBrUZ-j96LfDUGjQjS4bPENP-DFjCM/s1600/IMG_9831.JPG" height="480" width="640" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Ninja Bread Army:</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shortbread done two ways: Salted Caramel Shortbread and Chocolate Toffee Shortbread</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from "Salted Caramel Shortbread" in Food Network Magazine Vol 6:10 Dec 2013, "Basic Shortbread Cookie Dough" and "Chocolate Toffee Shortbread Cups" in Canadian Living December 2013. </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I made 1 full recipe of shortbread, and split it between 2x9" square pans, and then made 1/2 of a recipe of the salted caramel and 1/2 recipe of the chocolate toffee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>For Shortbread</u>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C unsalted butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C salted butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp vanilla</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 C all purpose flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>For chocolate toffee</u>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C semi sweet chocolate chips</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C toffee bits</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Butter one 9x13" pan or two 9" square pans and line with parchment paper and preheat oven to 350F. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Using paddle attachment, beat butters icing sugar and vanilla until light a fluffy. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Stir in flour until just combined. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Press dough into bottom of prepared pan(s)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. For salted caramel, leave shortbread as is. For the chocolate toffee, sprinkle toffee bits and chocolate chips evenly over short bread. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake in oven until golden brown, about 30-35 min. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Remove from oven and place on rack to cool slightly. Remove shortbread from dish using parchment paper to lift. Cut shortbread into squares, triangles, or rectangles. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp8Gv4iKfDaWWeSiSMqGWQfVVPw67sGNqJGYGyAN139AdXpLRsX_1In7EC52ijEBX-p1tdqP0z4PfQZlmTur-j9qO-k8WPfutylzZkqVd8bJY3jk0gS3kOQ1NtiGmkWbC9jpyGzUwW4o/s1600/IMG_9845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp8Gv4iKfDaWWeSiSMqGWQfVVPw67sGNqJGYGyAN139AdXpLRsX_1In7EC52ijEBX-p1tdqP0z4PfQZlmTur-j9qO-k8WPfutylzZkqVd8bJY3jk0gS3kOQ1NtiGmkWbC9jpyGzUwW4o/s1600/IMG_9845.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>For salted caramel</u>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C unsalted butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C brown sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 Tbsp light corn syrup</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp 18% cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp instant espresso powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp kosher salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp cider vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt for sprinkling</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Combine the butter, brown sugar, corn syrup, cream, espresso powder, and salt in a small saucepan. Heat over medium heat while stirring occasionally for about 6 minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Remove from heat and stir in vanilla and vinegar. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Let cool 5 minutes before drizzling over cut shortbread. Sprinkle with salt. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tVylS_6iaQyax51mhJGmc_eoZ5omnNtaUk_CMBKpaK4dsqhR0Rnhm2Hitxuqw3PyTBOgnNi73nacoxxn6mmtlAeVXOdDtIT7yFG_erKnYDKMjD7FwY3J-OAWjbS8AVRAHzRsls133V0/s1600/IMG_9841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tVylS_6iaQyax51mhJGmc_eoZ5omnNtaUk_CMBKpaK4dsqhR0Rnhm2Hitxuqw3PyTBOgnNi73nacoxxn6mmtlAeVXOdDtIT7yFG_erKnYDKMjD7FwY3J-OAWjbS8AVRAHzRsls133V0/s1600/IMG_9841.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Chocolate Sugar Cookies</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from " Chocolate Sugar Cookies" in Food network Magazine Volume 6:10 December 2013</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 3/4 C all purpose flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C unsweetened cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp baking soda</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C unsalted butter, room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 3/4 C granulated sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 recipe royal icing and festive sprinkles</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-ZBKFzCkmLGzTo5y-_dN0GFWapHD3peIbGikz8_Kp0jofuePXzVvGsUxl4hzCr-pS2pGnMqxMwXlCh1DGPiRnHsBnArT9p3jNGGpSMdbvTEY2GTQ3WPkSFIizwZN8alUO3hetalhBh4/s1600/IMG_9840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-ZBKFzCkmLGzTo5y-_dN0GFWapHD3peIbGikz8_Kp0jofuePXzVvGsUxl4hzCr-pS2pGnMqxMwXlCh1DGPiRnHsBnArT9p3jNGGpSMdbvTEY2GTQ3WPkSFIizwZN8alUO3hetalhBh4/s1600/IMG_9840.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Cream the butter and sugar in a mixture until light and fluffy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Mix in egg and vanilla. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Sift together dry ingredients in a separate bowl. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Gradually add dry ingredients to butter mixture until just incorporated. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Divide dough into 2 balls and wrap with plastic wrap. Refrigerate for 2-3 hours. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Roll out dough between 2 pieces of floured parchment paper, and use festive cookie cutters to shape cookies. Place cookies 4-5 cm apart on a parchment lined baking sheet. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake 350F for about 12 minutes, switching the top and bottom pans half way through. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Cool completely before decorating as desired. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8EVfWV1TMUe4wYDLOO6DtVDSDgVwqLaRZD6KAvKuCSB1AKeDN6EwC41EK7ffb3UbJWlGFPrPOY7asRIfAPr0BYC2OlxXxQkhXCR1Aphb8EgF9a4CokLaU2pSEYj3YCC7YVE0GN3UqiQ/s1600/IMG_9839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8EVfWV1TMUe4wYDLOO6DtVDSDgVwqLaRZD6KAvKuCSB1AKeDN6EwC41EK7ffb3UbJWlGFPrPOY7asRIfAPr0BYC2OlxXxQkhXCR1Aphb8EgF9a4CokLaU2pSEYj3YCC7YVE0GN3UqiQ/s1600/IMG_9839.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPzyRNQDPugl6w1CEYvv3f-rYvkFFS-io84XCE2-xMrtbzTBnUUL15Z6z0-ZgJROEz2rwCEo-Tqluw1TlrKYe8a0Nc-WVKhEbd4ChTviPZNSi5wSuCIYCIFyNuwaG8ctzbfo4tGAag3A/s1600/IMG_9856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPzyRNQDPugl6w1CEYvv3f-rYvkFFS-io84XCE2-xMrtbzTBnUUL15Z6z0-ZgJROEz2rwCEo-Tqluw1TlrKYe8a0Nc-WVKhEbd4ChTviPZNSi5wSuCIYCIFyNuwaG8ctzbfo4tGAag3A/s1600/IMG_9856.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Gluten Free Candy Cane Biscotti</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.allysonkramer.com/2011/12/candy-cane-marbled-biscotti/">this recipe</a> by Allyson Kramer</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C sorghum flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C brown rice flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C potato starch</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C tapioca starch</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp xanthan gum</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp sea salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 C crushed candy canes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yP2SbGRFYs7a5Vak1CmfqudGhjFXdol1p3B9NPs2MDZHELS_cjaNM3JoPU4Fp0OQcD77MbH0S-hU8HXLhd3-ztBOo8BlmrxgrZAxHIrg_l65crVHtIJhyphenhyphenQn7Q0DeMrUuyZJjwc5Zie8/s1600/IMG_9852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yP2SbGRFYs7a5Vak1CmfqudGhjFXdol1p3B9NPs2MDZHELS_cjaNM3JoPU4Fp0OQcD77MbH0S-hU8HXLhd3-ztBOo8BlmrxgrZAxHIrg_l65crVHtIJhyphenhyphenQn7Q0DeMrUuyZJjwc5Zie8/s1600/IMG_9852.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 325F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Cream butter and sugar in mixing bowl, then add eggs and vanilla. Mix well. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Combine all remaining ingredients ( except candy canes) in a separate bowl and whisk well to combine. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Gradually incorporate dry ingredients into butter mixture. Mixture should be firm. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Fold in the crushed candy canes. You can leave a small amount for sprinkling on the cooked biscotti if desired. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Shape the mixture into 2 logs and place on parchment lined cookie sheet. Flatten each one so that you have a 10 cm by 30 cm flattened log. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. bake in oven for 25-30 minutes, then remove and allow to cool until you can handle comfortably. Cut each log diagonally into cookie, and place them cut side down back on the parchment lined sheets. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Return to the oven. and bake for 12 minutes. Flip and then bake for 12 more minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Remove from oven and garnish with additional crushed candy canes or melted chocolate if desired. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Dip in coffee, tea, or hot chocolate for best results. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdn4tkmiWIL_dFVT73LfA0aqaicRMhwIoJuB-RynCwTuYjjZ7cEVSRFxePrDLdalm0vXXY8DnraBxiooJ7CkAGAksp5tXtfUIW7MyEobdkxU84u4Om7uwBFZJktMceemwFI8rjiCMEjE/s1600/IMG_9851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdn4tkmiWIL_dFVT73LfA0aqaicRMhwIoJuB-RynCwTuYjjZ7cEVSRFxePrDLdalm0vXXY8DnraBxiooJ7CkAGAksp5tXtfUIW7MyEobdkxU84u4Om7uwBFZJktMceemwFI8rjiCMEjE/s1600/IMG_9851.JPG" height="640" width="480" /></a></div>
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-4159869036494574802013-12-22T18:40:00.001-08:002014-03-23T16:32:56.354-07:002013 Christmas Baking<div class="separator" style="clear: both; text-align: left;">
I've spent almost all of my free time in the kitchen the past couple of weeks making lots of yummy Christmas treats. As you can probably guess, that makes me a very happy girl. I've been doling out the the goodies to friends, family, and co-workers which is what I love to do this time of year. I really haven't made anything that I'd call healthy. I've been trying to eat really healthy meals to make up for it, but haven't been all that successful to be honest. Ah well, I guess we all fall off the wagon at some point. </div>
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I'm splitting my Christmas baking into two posts, so stay tuned for post number 2 tomorrow. I've decided to omit the nutritional information for these goodies. Just enjoy them and have a very Merry Christmas!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFfdPgOXZ8CF9TYOatkM0RnR0Y3oxs3S0HrjPRt1twL4Ffj3-yjdTNUA4MwEH_k4FsJDcyxaBDr0f8Po5_qayu_oDNRvg7ohyphenhyphen_02lZS9pTIq7ohrIBK_ADYPA4nIZZN_h5wamLuzf7qk/s1600/IMG_9794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFfdPgOXZ8CF9TYOatkM0RnR0Y3oxs3S0HrjPRt1twL4Ffj3-yjdTNUA4MwEH_k4FsJDcyxaBDr0f8Po5_qayu_oDNRvg7ohyphenhyphen_02lZS9pTIq7ohrIBK_ADYPA4nIZZN_h5wamLuzf7qk/s1600/IMG_9794.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Gluten Free Spritz Cookies ( Cookie Press Cookies)</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.landolakes.com/recipe/1858/best-ever-spritz-gluten-free-recipe">this recipe</a> from Land O Lakes</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2/3 C sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C unsalted butter, softened</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp vanilla</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/4 C Bob's Redmill Gluten Free flour</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa5bv9fRH3aBNs3evAMJUbT1vMLPN2Z_4R5RWrg0RvzW6dVkxkBmWr9dLsZsOgFZWfDUNF1SHjYSqY7uMMduPsrMHmGklg7WR-M9JYyueFtdW0jT_fXaMEdmwLrocC9SBjZ032XCmBww/s1600/IMG_9798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa5bv9fRH3aBNs3evAMJUbT1vMLPN2Z_4R5RWrg0RvzW6dVkxkBmWr9dLsZsOgFZWfDUNF1SHjYSqY7uMMduPsrMHmGklg7WR-M9JYyueFtdW0jT_fXaMEdmwLrocC9SBjZ032XCmBww/s1600/IMG_9798.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 400F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Combine sugar, butter, egg, and salt and beat until creamy</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add flour and beat until mixed. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Fit cookie press with template, and fill it with cookie dough. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Press dough onto ungreased cookie sheet about 5cm apart. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Sprinkle with colored sugar if desired. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake until edges are lightly browned ( 7-9 minutes)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Tips: </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>- Invest in a decent cookie press. I bought a cheap one, and it kept falling apart while I was trying to press the cookies which was frustrating.</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>- bake on the top shelf. The bottoms brown quickly if in the bottom of the oven. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIU4BI7VxQpi6FbAI-Qia-CIyBah8bNAo_CfrSAmKMvAtHNrnKtZ1y6N0N0NCQg8Uu5w-LQ-gJZku3dZ_We-yhc2mwQok2w_OAmRnKmb_OGmefH5aVl2BhI841I7jRM6ujrgY3I7NTMw/s1600/IMG_9809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIU4BI7VxQpi6FbAI-Qia-CIyBah8bNAo_CfrSAmKMvAtHNrnKtZ1y6N0N0NCQg8Uu5w-LQ-gJZku3dZ_We-yhc2mwQok2w_OAmRnKmb_OGmefH5aVl2BhI841I7jRM6ujrgY3I7NTMw/s1600/IMG_9809.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Peppermint Bark Rice Krispies Squares</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bag marshmallows</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 C Rice Krispies (gluten free if desired)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C white chocolate, melted</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C dark or semi-sweet chocolate, melted</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">crushed candy canes, about 1/2 C</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjJgXW3SmzObU2EClwExnm0-9s0081kDUq9DmOytBOT5u-5ndv5CZluEESg9Se6yMexnwU-TG6MnCCysBkxr-KrWqRyr-50NPpT5X5nSJbUQcQiDqOd3e-Perb-Iaur28daMUIGXZDYQ/s1600/IMG_9804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjJgXW3SmzObU2EClwExnm0-9s0081kDUq9DmOytBOT5u-5ndv5CZluEESg9Se6yMexnwU-TG6MnCCysBkxr-KrWqRyr-50NPpT5X5nSJbUQcQiDqOd3e-Perb-Iaur28daMUIGXZDYQ/s1600/IMG_9804.JPG" height="480" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QbUsCLTZF3lQxwznvucNYtOV1ZoWbHFJkhR8V1kbkudnoDamylXtllqwWZZb3fth35cJU-Ic349lKy4AB22yyok43cTXr89z2F2qdFLkP9BNUVDRNUn5jXSmurClQTeu8eJ-R4hbcTI/s1600/IMG_9806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QbUsCLTZF3lQxwznvucNYtOV1ZoWbHFJkhR8V1kbkudnoDamylXtllqwWZZb3fth35cJU-Ic349lKy4AB22yyok43cTXr89z2F2qdFLkP9BNUVDRNUn5jXSmurClQTeu8eJ-R4hbcTI/s1600/IMG_9806.JPG" height="480" width="640" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Melt marshmallows and butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Stir in Rice Krispies and vanilla until mixed.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Grease 9x13 pan and your hands and press marshmallow mixture into pan and flatten with hands.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Drizzle white chocolate on squares, then drizzle dark chocolate on squares. Top with crushed candy canes. Let squares harden before cutting.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCNWfx0wzbfcEIhKs9mMqBEgQii79ZE4sDTHXbVvEiQ7_nJA3aCXnNTLDtohIFsdVvqhSU9QMcsSftAjK_F0bV7t5o7eyQ15stEge-O1MAlTJv9m4g-Q6PhxUEo72wM7GasVZXyKvEjE/s1600/IMG_9814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCNWfx0wzbfcEIhKs9mMqBEgQii79ZE4sDTHXbVvEiQ7_nJA3aCXnNTLDtohIFsdVvqhSU9QMcsSftAjK_F0bV7t5o7eyQ15stEge-O1MAlTJv9m4g-Q6PhxUEo72wM7GasVZXyKvEjE/s1600/IMG_9814.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Hot chocolate on a Stick</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.thedessertspot.com/2012/12/20/the-best-hot-chocolate-on-a-stick/">this recipe</a> by "The Dessert Spot"</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz good quality semi sweet chocolate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C cocoa</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C powdered sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/16 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 large marshmallows</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 lollipop sticks</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14 candy sticks to be used as stirrers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8OrkWdZNvCWB-dP6qt01_Rh3TrEKCC4SlwnOxNsxDsLw1vC-FVUnvz7wvB3XneHUL64mlWWqEma-9oNMql3bq0HfKlQNnCqXg-cMKk4S1Qmut4iN1pQvIx53qhsJ8AJ2wqtWaOazkqI/s1600/IMG_9863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8OrkWdZNvCWB-dP6qt01_Rh3TrEKCC4SlwnOxNsxDsLw1vC-FVUnvz7wvB3XneHUL64mlWWqEma-9oNMql3bq0HfKlQNnCqXg-cMKk4S1Qmut4iN1pQvIx53qhsJ8AJ2wqtWaOazkqI/s1600/IMG_9863.JPG" height="480" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLikJ66_0S6pgwV1KRP_U2Q9UmW-R1groredzr1rGMYXeQu8Mq5dExGIDo2sLXwhJmSgzApHJlBNf3yEnWouwiffYdMFnMAIQgfCSSxRWB-vu5XKs-ucGzw9hgOg2cctzt1Cjamu5eyMA/s1600/IMG_9815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLikJ66_0S6pgwV1KRP_U2Q9UmW-R1groredzr1rGMYXeQu8Mq5dExGIDo2sLXwhJmSgzApHJlBNf3yEnWouwiffYdMFnMAIQgfCSSxRWB-vu5XKs-ucGzw9hgOg2cctzt1Cjamu5eyMA/s1600/IMG_9815.JPG" height="640" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinE0axVIJAj2DPZzb2QCmwcIVdcWPre3dCW1tE13SRnPXxsRAuQBnyOHkmnotVw8hr7YEQrSpZA5a5l-5YGwOLVJ3JLGCH6_Gk9Mh_kYShw4YB6XUsuzoItXm-cvs6JGa0uCcYvmJ9feI/s1600/IMG_9816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinE0axVIJAj2DPZzb2QCmwcIVdcWPre3dCW1tE13SRnPXxsRAuQBnyOHkmnotVw8hr7YEQrSpZA5a5l-5YGwOLVJ3JLGCH6_Gk9Mh_kYShw4YB6XUsuzoItXm-cvs6JGa0uCcYvmJ9feI/s1600/IMG_9816.JPG" height="480" width="640" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Use a whisk to combine cocoa, powdered sugar, and salt together.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Melt the chocolate, then add the cocoa mixture and stir until combined. It doesn\t look like it will all mix in, but it will.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Once mixed, spoon into a small silicone ice cube mold.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Top each cube with a marshmallow, and add lollipop stick.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Allow to harden completely, then package as desired if giving as gifts.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. To enjoy hot chocolate, heat one cup of milk of your choice until its steaming. Do not use water. Stir in the hot chocolate on a stick until completely dissolved. To add extra flavour and sweetness, stir with a candy stirrer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupgBUnY9pli2J6dmP0STRVqIMGn0IHh7zUuZFSKuRJlhgc71JOEMR1T7xodYjYSa2uci0q8TteWdEITcFSeTli8FLTAYd5DAyP8mZyyR2RxtAEpyTTP3FTUyw6AVce6JBYlsB5GNqkH4/s1600/IMG_9821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupgBUnY9pli2J6dmP0STRVqIMGn0IHh7zUuZFSKuRJlhgc71JOEMR1T7xodYjYSa2uci0q8TteWdEITcFSeTli8FLTAYd5DAyP8mZyyR2RxtAEpyTTP3FTUyw6AVce6JBYlsB5GNqkH4/s1600/IMG_9821.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Gluten Free Peanut Butter and Jam Thumbprints</b></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.elanaspantry.com/gluten-free-peanut-butter-and-jelly-cookies/">this recipe</a> by Elana</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C peanut butter (just peanuts)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/4 C gluten free Bob's Redmill flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp xanthan gum</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C raspberry jam</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1, Preheat oven to 350F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Cream peanut butter, sugar and egg until mixed and smooth.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Stir in flour and salt.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Line a cookie sheet with parchment paper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Make balls with about 2 Tbsp of dough, then place on cookie sheet. Make a large thumbprint in the center of each cookie. You may need to form the shape of the cookies to make sure they don't fall apart at this point. Fill each thumbprint with raspberry jam.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake for 8 to 10 minutes. Remove from oven and allow to cool slightly before removing from cookie sheet.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Once completely cool, store in the fridge.</span>The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-38003814876508360192013-12-10T18:27:00.002-08:002014-03-23T16:31:52.744-07:00Mom's Sugar Cookies with Royal Icing<div class="separator" style="clear: both; text-align: center;">
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<img height="400" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1463113_484322275018520_1440656895_n.jpg" style="text-align: start;" width="300" /></div>
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<span style="text-align: left;">This was the first time I made and used royal icing, and I probably didn't let it set long enough before packing up the cookies, but now I know that when it says, leave it for 30 minutes, that you should actually leave it. I'll be making some more over the next few weeks, so there's time for improvement. My Mom's sugar recipe is my favorite. It's crispy, yet melt in your mouth and of course its that familiar taste of home. She always uses butter cream icing, which I love, but I felt like trying the royal icing for a change. It's definitely a little more difficult to work with. It starts to harden when its exposed to air so you really have to work quickly. If you're not going to use it right away, package it in a sealed Ziploc baggie with the air removed or in a bowl covered with a damp towel. You can do lots of fun things with color, but I decided to do mostly white this year, and I liked the results. I got the idea from the cover of a magazine. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK8NgIC5gdRV6LhCeM-DBQ8HyHDgmblTd8ULflSTQY45s2NBKWMEqHObl0SVKdx_2T1TrH39DtbgsiDZ-gRayXcsqVvVWC7e6_rx_fqXPO4tOBsfy0fj06JNI6D2GHDiSR3XCkEvI_Zg/s1600/IMG_9767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK8NgIC5gdRV6LhCeM-DBQ8HyHDgmblTd8ULflSTQY45s2NBKWMEqHObl0SVKdx_2T1TrH39DtbgsiDZ-gRayXcsqVvVWC7e6_rx_fqXPO4tOBsfy0fj06JNI6D2GHDiSR3XCkEvI_Zg/s1600/IMG_9767.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b> Mom's Sugar Cookies</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lemon extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">41/2C flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cream of tarter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C icing sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C canola oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Cream butter and sugar. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Beat in eggs, one at a time until light a fluffy. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add oil, vanilla, and lemon extract. Beat until well mixed. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Sift dry ingredients together and add to creamed mixture.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Wrap and chill dough for several hours or over night. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Roll the dough and cut with cookie cutters. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake at 325F for 8-10 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Royal Icing</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 C icing sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp meringue powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 Tbsp water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Using the paddle attachment for your mixer, beat ll ingredients together at high speed until smooth and thick. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. If desired, add coloring. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Immediately transfer to a resealable bag and either refrigerate or pipe onto the cookies. If using sprinkles and other decorations, quickly add them before the icing hardens.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Let cookies set for 30 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxx7M5gRZOnYblEioOSVoXjaDuJGz_j-34k_Vh0npYzzO9SnYVQH55UT-TmErZVb52UPCmqVnwzW7S4xF_ox6-_OEZnVRoK4o9PGyxlFQUSIlIoJpdSKKRbgkuRe8RMy74R4ftqAwLwc/s1600/IMG_9769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxx7M5gRZOnYblEioOSVoXjaDuJGz_j-34k_Vh0npYzzO9SnYVQH55UT-TmErZVb52UPCmqVnwzW7S4xF_ox6-_OEZnVRoK4o9PGyxlFQUSIlIoJpdSKKRbgkuRe8RMy74R4ftqAwLwc/s1600/IMG_9769.JPG" height="640" width="480" /></a><br />
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<i>Nutritional info per cookie for 96 cookies (without icing) </i><br />
<i><br /></i>
<i>cal 76.5</i><br />
<i>fat 4.4g</i><br />
<i> sat fat 1.5g</i><br />
<i>carbs 8.7g</i><br />
<i> fiber 0.2g</i><br />
<i> sugar 4.1g</i><br />
<i>protein 0.7g</i>The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-15600191105653953642013-12-01T15:34:00.001-08:002014-03-23T16:30:28.294-07:00Black Bean Pumpkin Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlfRs65-eRjy93l5Z7wYVUuzEY6Pcir6CY5zUjuEl1j0yz9Kx9rMwOP3hwX8jo99Oprx38unD6nvFZTr80A_T6dV0q44Ticq6RLuffyNUC0YWHuJh31fUW2sku4rifqej5-HRoSwINgE/s1600/IMG_8638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlfRs65-eRjy93l5Z7wYVUuzEY6Pcir6CY5zUjuEl1j0yz9Kx9rMwOP3hwX8jo99Oprx38unD6nvFZTr80A_T6dV0q44Ticq6RLuffyNUC0YWHuJh31fUW2sku4rifqej5-HRoSwINgE/s1600/IMG_8638.JPG" height="480" width="640" /></a><br />
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Before the sugary goodness that will come over the next few weeks, I wanted to share a healthy recipe that you can make ahead and freeze. Just pop one out of the freezer, either fry or bake to reheat, and serve with a salad and you have an easy recipe for a busy evening which happens a lot this time of year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94l8b8KXIb8jwHJLpvjrYGOzbdnRNSamPHTQBlnbi2LWcAVOfZgIO-cEX3FcHD4mqkWBoRYrixpKynu6Q0RkJurrM4Ls-w3vuRaXmCae5HDLDs1iHejUFsjWe7-9yfN2MfzBfh_8R1LM/s1600/IMG_8639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94l8b8KXIb8jwHJLpvjrYGOzbdnRNSamPHTQBlnbi2LWcAVOfZgIO-cEX3FcHD4mqkWBoRYrixpKynu6Q0RkJurrM4Ls-w3vuRaXmCae5HDLDs1iHejUFsjWe7-9yfN2MfzBfh_8R1LM/s1600/IMG_8639.JPG" height="480" width="640" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Black Bean Pumpkin Burgers</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.sproutedkitchen.com/home/2012/11/28/pumpkin-black-bean-patties.html">this recipe</a> by Sara Forte</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 small cloves of garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 green onions, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C pumpkin puree</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cumin</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C cooked quinoa</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp ground flax</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 C oat flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can black beans, drained and rinsed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 1. In food processor, combine garlic and green onions and pulse to chop</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add pumpkin, olive oil, and spices and run to just combine. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add quinoa, flax, and flour, and pulse a couple of times</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add the beans, and pulse just to combine. The beans will be chunky, and the mixture should stick together. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Form 6 patties with your hands. At this point, you can freeze patties for future use. Just lay them on a piece of parchment paper on a pan, and stick in freezer for about 1 hour. Then you can remove them from the freezer, and place them in a labelled Ziploc bag for easy storage. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. If using now, heat some oil in a frying pan, and cook patties until browned and slightly crispy on each side. Alternately, you can cook in an oven. Lightly spray with oil, and place on parchment lined pan. Cook at 350 for about 8 minutes per side. I would do this if I already had the oven on cooking sweet potato fries or something. You can cook patties from frozen either way. It will just take some extra time. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sara recommends garnishing with avocado and cilantro. I would also add a little bit of Greek yogurt to that.</span><br />
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<i><span style="font-family: inherit;">Nutritional info per burger (for 6 burgers)</span></i><br />
<i><span style="font-family: inherit;">cal 156</span></i><br />
<i><span style="font-family: inherit;">fat 6.8g</span></i><br />
<i><span style="font-family: inherit;"> sat fat 0.8g</span></i><br />
<i><span style="font-family: inherit;">carbs 19.7g</span></i><br />
<i><span style="font-family: inherit;"> fiber 5.2g</span></i><br />
<i><span style="font-family: inherit;"> sugar 1.2g</span></i><br />
<i><span style="font-family: inherit;">protein 4.6g</span></i></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-65333781640601474912013-11-24T18:41:00.000-08:002014-03-23T16:29:42.416-07:00I'm back with Curried Tomato Lentil Soup<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpdvbJwIguMAfdwPb0-W-SSMi-XVG4KbhJbrOLtw5unt-2n3r76h7I9wl3jwrKll5J-OzWd3yC488tVYw6xcGVq8kd8Cj-pg8jBuRFDbIwLCyUdlfvtTrBtqdfgHhZKCsC95BbRiyKyk/s1600/IMG_9758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpdvbJwIguMAfdwPb0-W-SSMi-XVG4KbhJbrOLtw5unt-2n3r76h7I9wl3jwrKll5J-OzWd3yC488tVYw6xcGVq8kd8Cj-pg8jBuRFDbIwLCyUdlfvtTrBtqdfgHhZKCsC95BbRiyKyk/s1600/IMG_9758.JPG" height="480" width="640" /></a></div>
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This soup is delicious and very warming. It's great for a blustery day like today. <br />
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<strong><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curried Tomato Lentil Soup </span></strong></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from<strong> </strong><a href="http://pcrm.org/shop/byNealBarnard/21-day-weight-loss-kickstart" style="color: #993333; text-decoration: none;">21-Day Weight Loss Kickstart</a> by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 yellow onion, diced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small carrot, diced<br />1 teaspoon freshly grated ginger<br />3 cloves garlic, minced<br />1 tablespoon curry powder<br />1 teaspoon fenugreek seeds<br />2 1/2 cups vegetable broth<br />1/4 cup tomato paste<br />1/4 cup brown or green lentils<br />1 Yukon Gold potato, diced<br />1/2 cup cooked quinoa or 1/4 C uncooked quinoa</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. In a saucepan, saute the onion until golden in a small amount of oil.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek. Continue to saute for about 1 minute. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add the broth and tomato paste, and stir to combine completely. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Bring the soup to a simmer, and add the lentils and stir. Once the soup begins to simmer again, cover the pot and reduce heat to low. Cook for 20 minutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Add the potato and uncooked quinoa if using. Cooke covered for 5 more minutes. If using cooked quinoa, stir in after potato is cooked. Remove from heat and serve. </span></div>
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<span style="font-family: inherit;"><i>Nutritional info per serving ( 3 servings): </i></span></div>
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<span style="font-family: inherit;">Cal 184.4</span></div>
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<span style="font-family: inherit;">Fat 1.5g</span></div>
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<span style="font-family: inherit;"> sat fat 1.1 g</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: inherit;">Carbs 37.4g</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: inherit;"> fiber 7.4g</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: inherit;"> sugar 6.7g</span></div>
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<span style="font-family: inherit;">Protein 8.2g</span></div>
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-43758578318121596362013-10-14T16:19:00.001-07:002014-03-23T16:29:09.450-07:00Spinach Salad with Roasted Pine Nuts and Gorgonzola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QuM3ZAZFC-l-rUAshKiFN2CX3W1FRIxuweNhbIM_YRu1LpUbM3O65Ce1_6whpf2lKYJz8EZav-ZIXygiNX-lcKxF_-351Nd10gNYbw012mlqg0hsU3yAam833RBe9yHyUGS8A0Sy0jY/s1600/IMG_9688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QuM3ZAZFC-l-rUAshKiFN2CX3W1FRIxuweNhbIM_YRu1LpUbM3O65Ce1_6whpf2lKYJz8EZav-ZIXygiNX-lcKxF_-351Nd10gNYbw012mlqg0hsU3yAam833RBe9yHyUGS8A0Sy0jY/s1600/IMG_9688.JPG" height="480" width="640" /></a><br />
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I've decided I really don't eat blue cheese or pine nuts enough, although looking at the nutritional information I've calculated, that's probably a good thing. This salad is well worth the indulgence though, believe me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A-lnL33pFQueZ5R49uZPXUNYddO87Vbr82qk2KvlYyREjfusJ050KQWKUB9Vsli4RMeLymgaBgt9yyBM3pkNRFwxFxBwjzrErbskNarPTOM0iwesJP_P8DzgN-Gkl6Pt10lbnmx5D-U/s1600/IMG_9683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A-lnL33pFQueZ5R49uZPXUNYddO87Vbr82qk2KvlYyREjfusJ050KQWKUB9Vsli4RMeLymgaBgt9yyBM3pkNRFwxFxBwjzrErbskNarPTOM0iwesJP_P8DzgN-Gkl6Pt10lbnmx5D-U/s1600/IMG_9683.JPG" height="480" width="640" /></a><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spinach Salad with Roasted Pine Nuts and Gorgonzola</span></b><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">makes 2 main dish servings</span></i><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large handfuls baby spinach</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 red pepper, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 red onion, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp balsamic vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 oz Gorgonzola, chopped into cubes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C pine nuts</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Poppy seed dressing</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/4 tsp sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp + 1/2 tsp vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp ground mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp + 3/4 tsp extra virgin olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp poppy seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Wash and spin spinach and place in a large bowl. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Heat olive oil over med heat in a frying pan. Add onions, and cook until caramelized. This can take up to 30 minutes. You need to watch carefully to assure they don't burn or dry out. If they begin to brown too quickly, lower heat. If they start to dry out, add a splash of water. You will need to stir more frequently as they get closer to being done. About 15-20 minutes in, you can add the peppers. Once the onions are nicely caramelized, remove from heat, and add the balsamic vinegar. Stir. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. While onions are cooking, place pine nuts on a rimmed cookie sheet and toast in a 400F oven for about 10 minutes, stirring frequently. They can burn quickly so watch closely. Remove from the oven.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Prepare the dressing by placing all ingredients in a sealable bottle and shaking vigorously. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Place the warm onions and peppers, pine nuts, cheese and dressing in the bowl with the spinach and mix. The heat should very slightly wilt the spinach and melt the cheese. Serve immediately. </span><br />
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<i>Approximate Nutritional Information per serving ( including dressing)</i></div>
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<i>cal 427</i></div>
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<i>fat 37.7g</i></div>
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<i> sat fat 8.4g</i></div>
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<i>carbs 15g</i></div>
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<i> fiber 3.5g</i></div>
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<i> sugars (includes natural sugar in vegetables) 9.5g</i></div>
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<i>protein 10.8g</i></div>
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-28938306698138262912013-10-01T07:09:00.000-07:002014-03-23T16:28:13.879-07:00Pumpkin Coconut Muffins<div style="font-size: 17px; line-height: 26px; margin-bottom: 1em; outline: none; padding: 0px;">
<em style="font-size: 1em; line-height: normal; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NVrOEkNzNuVejREuyTvIXT7GwyXEo3LGdAcvcygTeD1UT-A7O2OdS-l_M9pu1ypVeQQeTi9zYmNAiCpO7Bz7rxhIWWJp9mLciidCb6HzvJLHAyxaXzXLQwmxBT3ttOpHuqiiKaX5xpM/s1600/IMG_8546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NVrOEkNzNuVejREuyTvIXT7GwyXEo3LGdAcvcygTeD1UT-A7O2OdS-l_M9pu1ypVeQQeTi9zYmNAiCpO7Bz7rxhIWWJp9mLciidCb6HzvJLHAyxaXzXLQwmxBT3ttOpHuqiiKaX5xpM/s1600/IMG_8546.JPG" height="640" width="480" /></a></em><br />
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Here is my first pumpkin recipe of the season. These are gluten free and extremely moist. They're really more like a cupcake than a breakfast muffin.<br />
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<em style="font-size: 1em; line-height: normal; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn1E8oqGwdx5HnVuoGUCRdhBklRavW4X7ddVz-B-Ou1puj6AlqCqUBQEtS1ffCsrBtXp1U7URIWZrNXYRrXHVbYHMUoDX4goSvrKKW6H-43-XYat8FtoGbgRI4jnLKZzIHeIDganlXKw/s1600/IMG_8544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn1E8oqGwdx5HnVuoGUCRdhBklRavW4X7ddVz-B-Ou1puj6AlqCqUBQEtS1ffCsrBtXp1U7URIWZrNXYRrXHVbYHMUoDX4goSvrKKW6H-43-XYat8FtoGbgRI4jnLKZzIHeIDganlXKw/s1600/IMG_8544.JPG" height="640" width="480" /></a></em><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pumpkin Coconut Muffins</span></b><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">adapted from <span style="color: #888888; font-size: 1em; margin: 0px; outline: none; padding: 0px;"><a href="http://www.greenkitchenstories.com/warm-pumpkin-coconut-muffins/">this recipe</a><b> </b></span><span style="font-size: 1em; margin: 0px; outline: none; padding: 0px;">from Green Kitchen Stories</span></span></i><br />
<span style="font-size: 1em; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C almond flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C coconut flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C buckwheat flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C pumpkin puree</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 Tbsp maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 C olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C light coconut milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Juice from half of a lemon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C walnuts minus 2 Tbsp</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Topping:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp chopped walnuts</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 Tbsp terbinado sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 350F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Sift together the dry ingredients in a bowl and in a separate bowl mix together the wet ingredients. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add the dry mixture to the wet mixture and gently stir together until just evenly mixed. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add the walnuts and gently fold until combined. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Divide the batter among 12 muffin cups lined with paper liners. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Sprinkle the muffins with sugar and remaining walnuts. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake for about 25 minutes. They should be golden brown and a toothpick inserted should come out clean. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Nutritional Information for 1 muffin ( makes 12)</b></i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>cal 205</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>fat 14.5g</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>sat fat 3.3g</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>carbs 17g</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>fiber 3.6g</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>sugar 8g</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>protein 4.6g</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-27729774928204318902013-09-23T17:52:00.001-07:002014-03-23T16:27:24.038-07:00Whole Wheat Beer Bread with a Bread Machine<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHJuv7koM6vSWNhxjm2YRE0aAx6GCRGkmYlRYK7lPC8ZOtPrgTXd-cyTUx7kovAQWfcmxGzWXz5JRHLUgdEJQxKlnv7V472TT5JufHBLkEodH5w-chESg_sAV3UwVE9AfDZS_0qd7LYU/s1600/IMG_9099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHJuv7koM6vSWNhxjm2YRE0aAx6GCRGkmYlRYK7lPC8ZOtPrgTXd-cyTUx7kovAQWfcmxGzWXz5JRHLUgdEJQxKlnv7V472TT5JufHBLkEodH5w-chESg_sAV3UwVE9AfDZS_0qd7LYU/s1600/IMG_9099.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;">This bread is great out of the oven, but also works well as a standard bread for toast or sandwiches. You can't really taste the beer, but I think it helped it rise. I didn't find it as dense as other whole wheat breads I've made in the past. I'd definitely make it again. If you want to make it into rolls instead, cut and shape the dough into 16 equal pieces, and bake at 400F for about 25 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPE2QYMibB9kytVfzFUSHaEN1Ovw6M3RTz7ICwJD9vNccZxvFeDDoUv6teUOqFfSJKqmQtRaEOJskJTh0to4IzHU-2hCea14gB6o5dzNA4MyXpT1sdLFYwVOomYpA0lQh6DqWvtu-Sag/s1600/IMG_9102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPE2QYMibB9kytVfzFUSHaEN1Ovw6M3RTz7ICwJD9vNccZxvFeDDoUv6teUOqFfSJKqmQtRaEOJskJTh0to4IzHU-2hCea14gB6o5dzNA4MyXpT1sdLFYwVOomYpA0lQh6DqWvtu-Sag/s1600/IMG_9102.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Whole Wheat Beer Bread with a Bread Machine</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.gather.com/viewArticle.action?articleId=281474976776592">this recipe</a></i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bottle room temp Guinness Black Lager </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp sugar</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 egg</span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 1/2 Tbsp butter, melted</span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1/2 tsp salt</span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2 1/4 C whole wheat flour</span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 1/2 C light spelt flour</span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2 tsp yeast</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyGVajL0wsHB63joWhFck5APpRezQnD4tFCa_09MLszllvLjJ8fcIUIi0xDAiuQ7FZ8S4NQJcT5xoL5OwTmRVU7YV9UG1DU88AynB8b6k0RStMzNI3FED455OiZco1-HDv8g-1eUCziI/s1600/IMG_9104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyGVajL0wsHB63joWhFck5APpRezQnD4tFCa_09MLszllvLjJ8fcIUIi0xDAiuQ7FZ8S4NQJcT5xoL5OwTmRVU7YV9UG1DU88AynB8b6k0RStMzNI3FED455OiZco1-HDv8g-1eUCziI/s1600/IMG_9104.JPG" height="480" width="640" /></a></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1. Place ingredients in bread maker in order listed, and choose dough setting. Start machine. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2. Once cycle is complete, turn dough out onto a floured surface and shape dough into a ball. Cut dough into two equal parts. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">3. Line a 9 by 9 inch pan with parchment paper. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">4. Shape dough into two oblong rolls that will fit next to each other in pan. Cover the pan with a clean tea towel and leave the dough to rise in a warm spot for about 1 hour or until doubled in size. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">5. Preheat the oven to 425F. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">6. Bake on the middle rack of the oven for about 40 minutes. It should sound hallow when tapped. </span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">7. Allow to cool slightly if you can wait. Then cut yourself a piece and enjoy it slathered with melted butter ( or something healthier if you are so inclined:)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBfWcoHo_hI1LJLus4-xyXwdIhWA3Z8R5xBZvPvPXOjDbtvp3adQta5qcnPRVngkRT9yp9vKi3bw6q1-kZp67Y2qCihu6x0KCoXnmMa5AJVLV3DarwoObg317iQwoUQUhxcjGUxr1QXM/s1600/IMG_9098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBfWcoHo_hI1LJLus4-xyXwdIhWA3Z8R5xBZvPvPXOjDbtvp3adQta5qcnPRVngkRT9yp9vKi3bw6q1-kZp67Y2qCihu6x0KCoXnmMa5AJVLV3DarwoObg317iQwoUQUhxcjGUxr1QXM/s1600/IMG_9098.JPG" height="480" width="640" /></a></div>
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<i>Nutritional Information per thick slice (8 slices per loaf):</i></div>
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<i>cal 140</i></div>
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<i>fat 2.2 g</i></div>
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<i>sat fat 0.8g</i></div>
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<i>carbs 23.6g</i></div>
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<i>fiber 3g</i></div>
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<i>sugar 1.2g</i></div>
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<i>protein 4.7g</i></div>
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-87616101027540907042013-09-15T16:10:00.000-07:002014-03-23T16:26:34.912-07:00Protein Boosted Potato Leek Soup topped with Roasted Seeds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEMADRuGbauMlHfF8Ad5D20H5i809WSgJTk4GoA986-PQZQ7FAjaAWkO3rpioCMR3jA5gobQpJfkhfsnh97wMJYeVRnVhQthiXD6aWhYepkOiH8otQ5PACjlMiANzAyawkg8DuLOQ93A/s1600/IMG_9082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEMADRuGbauMlHfF8Ad5D20H5i809WSgJTk4GoA986-PQZQ7FAjaAWkO3rpioCMR3jA5gobQpJfkhfsnh97wMJYeVRnVhQthiXD6aWhYepkOiH8otQ5PACjlMiANzAyawkg8DuLOQ93A/s1600/IMG_9082.JPG" height="480" width="640" /></a><br />
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There is nothing like a hearty bowl of soup to get rid of the chills. Although I hate to say it, I think that soup season is upon us. The nights have been really cool, and its only a matter of time before the pumpkins are out and the scent of burning wood fills the air. Don't skip the seeds for this recipe. They add a nice crunch and flavor which should not be missed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp825pn96sSLPQBCMjjZhA8lsdcbnmGhGFqUbowO5sbziqlUvFjJK9GSfMr2-H-PGXRphEwIR4vwfAp8URqKNaYaoH7dC17yz9KGEHN6nmXNGAq4zqACTrbZOaSSsdLn3LLpOt5tEvmzU/s1600/IMG_9072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp825pn96sSLPQBCMjjZhA8lsdcbnmGhGFqUbowO5sbziqlUvFjJK9GSfMr2-H-PGXRphEwIR4vwfAp8URqKNaYaoH7dC17yz9KGEHN6nmXNGAq4zqACTrbZOaSSsdLn3LLpOt5tEvmzU/s1600/IMG_9072.JPG" height="480" width="640" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Protein Boosted Potato Leek Soup Topped with Roasted Seeds</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>makes approximately 5 servings</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp olive oil or butter (or a mixture of the two)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bunch leeks</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 C vegetable broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/2 C diced new potatoes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C quinoa</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C rinsed and drained cooked chickpeas</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C almond milk ( or milk of choice)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C unsalted sunflower seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C unsalted pumpkin seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Clean the leeks and cut off the green tops. Slice the bottoms. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Place the vegetable broth, water and green tops of leeks in a large saucepan and heat to a simmer. I didn't want to waste the tops of the leeks and thought this would be a good way to get some of their flavour. Continue to simmer until you are finished step 3. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Heat the oil and/or butter in a frying pan and saute the light green/white parts of the leeks until softened. Remove from heat. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Using a slotted spoon, remove the leeks\ tops from the saucepan. Add the potatoes, quinoa, chickpeas, and half of the leek bottoms to the saucepan, and keep at a low simmer until the potatoes and quinoa are cooked (15-20 minutes). </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5.While soup is simmering, roast seeds on a rimmed baking sheet in a 400F oven for about 10 minutes. Check the seeds frequently to ensure that they don't burn. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Remove the soup from heat, and using a hand blender, puree the soup. Stir in the almond milk and the rest of the leeks and return to heat. If you prefer a thinner consistency, you can add more milk or water at this time. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Serve the soup hot, topped with roasted seeds. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTGA8IL-3EIk5sniHkpz2mCPlChwBFe2EvJIiKzblmHQJV3GvlA4K_KvzAl7c_I5KNgXlS41CEGN5AgxFJaGYP8ObIfRnx53W7dssMSs75wlaYvHWrDrN3FaVRPIesiZIdB5tbDiIBRA/s1600/IMG_9085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTGA8IL-3EIk5sniHkpz2mCPlChwBFe2EvJIiKzblmHQJV3GvlA4K_KvzAl7c_I5KNgXlS41CEGN5AgxFJaGYP8ObIfRnx53W7dssMSs75wlaYvHWrDrN3FaVRPIesiZIdB5tbDiIBRA/s1600/IMG_9085.JPG" height="640" width="480" /></a></div>
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<i>Approximate nutritional information for 1 C</i></div>
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<i>cal 350</i></div>
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<i>fat 15 g</i></div>
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<i> Sat fat 1.4g</i></div>
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<i>carbs 45.8g</i></div>
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<i> fiber 6.9g</i></div>
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<i> sugar 3.5g</i></div>
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<i>protein 10.3g</i></div>
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-13506998553836922682013-09-08T16:17:00.003-07:002014-03-23T16:25:35.388-07:00Soft Molasses Buckwheat Cookies<div class="separator" style="clear: both; text-align: left;">
You know how there are some flavors that are "adult" in nature? To me, one of those flavors is molasses, even though its sweet and sugary. It makes me think of baked beans, molasses cookies, or molasses spread over hot biscuits - all foods I associate with my grandparents. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHYDP1mhVJ9neK4vJULWF7D0yH61lJkPQ1VZVzDL9wGlYu8fhGYMuOQmG8RFm5M7ANlZ_F7AGA6u3Zj5sdXjn5TZm7fkUoNHgSFEsE3R_mqaSWCAdjbIc5Y5Ywm7NMGyDb4U0xNCU9Cw/s1600/IMG_9065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHYDP1mhVJ9neK4vJULWF7D0yH61lJkPQ1VZVzDL9wGlYu8fhGYMuOQmG8RFm5M7ANlZ_F7AGA6u3Zj5sdXjn5TZm7fkUoNHgSFEsE3R_mqaSWCAdjbIc5Y5Ywm7NMGyDb4U0xNCU9Cw/s1600/IMG_9065.JPG" height="480" width="640" /></a></div>
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I don't think I ever baked molasses cookies before last week, but its one of those things I've been meaning to do. I found a recipe that was hand written in an old book, so I figured it must be good. I just swapped a few ingredients to make it my own. I decided to swap the all purpose flour for buckwheat which worked out beautifully. I think the fine consistency of the buckwheat made the cookies even softer. I was lucky it worked because if it didn't, I would have been stuck with 70 cookies I didn't like. I froze most of them, and they froze well and defrost easily. I feel like they should be enjoyed in the afternoon with a hot cup of orange pekoe tea - just like at Grammy's. You can take them out of the freezer when your friends and family arrive they'll be ready to enjoy with your tea as soon as it steeps.<br />
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<b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Soft Molasses Buckwheat Cookies</b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 1/2 C Buckwheat Flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp ground cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C molasses</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 C butter softened</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C hot brewed coffee</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Combine first 5 ingredients, and mix well. Add the molasses, butter, and egg and mix until evenly combined.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Stir baking soda into the the hot coffee, then add to the dough. Beat until blended.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Drop by the tablespoonful onto a parchment lined cookie sheet.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cook in oven preheated to 350F for 10-12 minutes on top rack.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 60-70 cookies.</span><br />
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<i>Approximate Nutritional Information per cookie ( for 70 cookies)</i><br />
<i><br /></i>
<i>cal : 54</i><br />
<i>fat : 2.2g</i><br />
<i> sat fat 1.3g</i><br />
<i>protein 0.9g</i><br />
<i>carbs: 8g</i><br />
<i> fiber 1.1g</i><br />
<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-62857461699228806052013-09-01T17:16:00.003-07:002014-03-23T16:24:29.588-07:00Grilled Vegetable Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh6yNJJCWLhmXNf-_jPZfeWxChgJgCaSRWTTdEmsWLOOh3lwmI8OI4iRpAt7kNjJIq7GrFaHZEeWHXMwvpQ7UpV9qHqL60zh_-W6vT0Msn4i-fcZ7CcN5dskq4dplpdfJxaYNpr3u0Kw/s1600/IMG_9054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh6yNJJCWLhmXNf-_jPZfeWxChgJgCaSRWTTdEmsWLOOh3lwmI8OI4iRpAt7kNjJIq7GrFaHZEeWHXMwvpQ7UpV9qHqL60zh_-W6vT0Msn4i-fcZ7CcN5dskq4dplpdfJxaYNpr3u0Kw/s1600/IMG_9054.JPG" height="640" width="480" /></a><br />
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This corn salsa is a nice addition to fish tacos. It's very fresh tasting so it doesn't over power a light fish and the charred BBQ flavour really adds some depth. It would be prettier if you use a red pepper rather than orange.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEgAow9ie3fXtULj9luDI2MUxvLjX83ozRgToKdpLUaG-wYbffU_fQc5PJcZUd89ZdB49a20qhtEKOedMugluek2rTWguZ5MPwCNCWCLWP3qoaIDNMh5UzBD72D2AqWQ8qVssiidOUe4/s1600/IMG_9048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEgAow9ie3fXtULj9luDI2MUxvLjX83ozRgToKdpLUaG-wYbffU_fQc5PJcZUd89ZdB49a20qhtEKOedMugluek2rTWguZ5MPwCNCWCLWP3qoaIDNMh5UzBD72D2AqWQ8qVssiidOUe4/s1600/IMG_9048.JPG" height="480" width="640" /></a></div>
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<b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grilled Vegetable Salsa</b></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large Cobs of Sweet Corn</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 avocado</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 onion ( I used yellow, but red would be prettier)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Juice of 1 lime</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large handful of fresh cilantro chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintcjitEXusArCq2MZoxBZ7QqmXf1KXZimT0Km20FJq3xj1w9aGaIEhlzJALDf0uUbUCVFgyoNtiD8JChwxOpvuJrBjBGw-c53lxM3emiS_wjZ89Z6HxSJ6q31QJo_0HaH6DRPIGMmAKo/s1600/IMG_9046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintcjitEXusArCq2MZoxBZ7QqmXf1KXZimT0Km20FJq3xj1w9aGaIEhlzJALDf0uUbUCVFgyoNtiD8JChwxOpvuJrBjBGw-c53lxM3emiS_wjZ89Z6HxSJ6q31QJo_0HaH6DRPIGMmAKo/s1600/IMG_9046.JPG" height="480" width="640" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Husk the corn, and spread with butter to prevent it sticking to the grill.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Cut the avocado in half and remove the seed. I didn't remove the seed, and it began to crack in the heat.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Slice the onion.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Preheat the grill and place the pepper and corn directly on the grill.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Put the onions and avocado in a tin pie plate or on some aluminum foil and place on the grill.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Grill the vegetables until they have a nice charred look, turning every few minutes. Remove each vegetable as it is done.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Remove corn kernels from the cob, and chop all the vegetables. Place all vegetables in a bowl and stir in juice, cilantro and salt and pepper. Allow to sit for at least 30 minutes to absorb flavors.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Serve as a side dish, as an appetizer with chips, or as a topping for fajitas/tacos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAG8NGXONaWbGqkJpVXDR_30kOUVAhNjiTXxDakO3p9CriuRVQ_Vfg-SGUcfJXuRZhbzxtsYXDu_Rpk_WxooMDDV0ZHqp9smeQvglCsEqN8KVM54GFzq4SIaTQUaS51z1EJnF1qzzUYI/s1600/IMG_9047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAG8NGXONaWbGqkJpVXDR_30kOUVAhNjiTXxDakO3p9CriuRVQ_Vfg-SGUcfJXuRZhbzxtsYXDu_Rpk_WxooMDDV0ZHqp9smeQvglCsEqN8KVM54GFzq4SIaTQUaS51z1EJnF1qzzUYI/s1600/IMG_9047.JPG" height="480" width="640" /></a><br />
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<i>Approximate Nutritional Information per serving for 4 servings:</i><br />
<i><br /></i>
<i>calories: 216</i><br />
<i>fat: 13g</i><br />
<i>saturated fat: 4g</i><br />
<i>carbs: 26g</i><br />
<i>fiber: 7g</i><br />
<i>protein: 3g</i>The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-7782289084170788752013-08-24T14:03:00.001-07:002014-03-23T16:23:42.685-07:00Happy First Birthday!<div style="text-align: center;">
Today is a day to celebrate. It's the first birthday of my blog - The Scarlet Spoon. For a birthday present to myself, I hired my awesome friend to design me a logo which you see on my homepage and right here:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7FVsFc2xrmnJLrEgwL34Nh4890TRhnBvPOe7MPvRL8Q_XneRdfgjRiUr7RsbsffECaf70rCSRg1uOmVYYLpVXSWZCs-udcgrATu5IzlBGZwrFYnwtxZ27T3O333aAYm9odF-YUwXsG0/s1600/ScarletSpoonLogoColourWEB400x225.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7FVsFc2xrmnJLrEgwL34Nh4890TRhnBvPOe7MPvRL8Q_XneRdfgjRiUr7RsbsffECaf70rCSRg1uOmVYYLpVXSWZCs-udcgrATu5IzlBGZwrFYnwtxZ27T3O333aAYm9odF-YUwXsG0/s1600/ScarletSpoonLogoColourWEB400x225.png" height="300" width="400" /></a></div>
I'm so impressed. I've also decided to get a Facebook page for my blog, so if you'd like to follow me that way, like me on Facebook today and tell all of your friends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1igUvO0HsOPh9mNZthATwIdzrA7s_EczF9BOMuwhUKrKJT4_sWDoTpG5w6nl9orK2wKOpTHD0Zy5W8YvINSHsfJJGCxOsWTotF0ath_WnQPh7rR3eo25yk6x3kp34cK7U9xhAKVw_ZI/s1600/FacebookProfilePic2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1igUvO0HsOPh9mNZthATwIdzrA7s_EczF9BOMuwhUKrKJT4_sWDoTpG5w6nl9orK2wKOpTHD0Zy5W8YvINSHsfJJGCxOsWTotF0ath_WnQPh7rR3eo25yk6x3kp34cK7U9xhAKVw_ZI/s1600/FacebookProfilePic2.png" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dark Chocolate Cake with Chocolate Ganache and Honey Boiled Icing</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>inspired by my Mom and Grammie</i></span><br />
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<u style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cake:</u></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C cocoa, plus extra for dusting</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C whole spelt flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/8 C butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">0.5 C milk of choice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 325 F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Butter 2 small round pans ( I used a 6 inch and a 7 inch), line with parchment paper, and lightly dust with cocoa powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Combine dry ingredients in a bowl and set aside. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Stir together wet ingredients. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Combine wet and dry ingredients. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Pour in prepared pans and cook for 40 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Remove from oven allow to cool completely. This can be done ahead of time. I wrapped mine and froze them for a few days, and took them out of the freezer this morning. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Ganache</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100g 70% chocolate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50g full fat coconut milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Mix together chocolate and coconut milk in a sauce pan. Heat over low heat while stirring until completely melted and luscious. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Use as a filling between the two layers of cake</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHUIM4eazCwFHBef12R5CxX2C4FLWqTflNblDLtwNVHw7DiDzpPnSHucgQKBmxQxr5hF4sKs_MVFcg3PPYbLWa7Akz7ff-jSnDR0N38_VbNHuE3sSgmwZ3HvYBip1A2ZQT6BCao7OhGs/s1600/IMG_9034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHUIM4eazCwFHBef12R5CxX2C4FLWqTflNblDLtwNVHw7DiDzpPnSHucgQKBmxQxr5hF4sKs_MVFcg3PPYbLWa7Akz7ff-jSnDR0N38_VbNHuE3sSgmwZ3HvYBip1A2ZQT6BCao7OhGs/s1600/IMG_9034.JPG" height="480" width="640" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u><br /></u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Honey boiled icing</u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 egg whites</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Add all ingredients to the top of a double boiler. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Heat water and mix ingredients with a hand held mixer until light a fluffy. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Top cake with icing. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garnish cake with shaved dark chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy in the company of great friends. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIYc3zjdWyDLpxnvwVUgsyqya3sfkYftvf4aTyMR-oF6BhBaH8aFJgBxn4499Px_RolKNmYQQYNW_7De4hT2hSc-2NB8EMC2Jw5n6_fpv_NcJCrPQZnBKJX_17g9aVc4AowlZYWzkL2A/s1600/IMG_9033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIYc3zjdWyDLpxnvwVUgsyqya3sfkYftvf4aTyMR-oF6BhBaH8aFJgBxn4499Px_RolKNmYQQYNW_7De4hT2hSc-2NB8EMC2Jw5n6_fpv_NcJCrPQZnBKJX_17g9aVc4AowlZYWzkL2A/s1600/IMG_9033.JPG" height="480" width="640" /></a><br />
<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com2tag:blogger.com,1999:blog-7118491618680694186.post-2660511731193471062013-08-23T07:39:00.002-07:002013-08-23T07:39:42.531-07:00Frittata with green vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BqAX7src13GodufafuzhDyRLjBKRfrzKjQ2V8VnTGuMLf9iRrx0MZE0QLIYWxP_ttNepBYo5NeB5qstQ8a8ESHQddjU-hZuINW6xzz3CNREflPASVg8DADllJvfn7nFesOiYLuFnVyE/s1600/IMG_8646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BqAX7src13GodufafuzhDyRLjBKRfrzKjQ2V8VnTGuMLf9iRrx0MZE0QLIYWxP_ttNepBYo5NeB5qstQ8a8ESHQddjU-hZuINW6xzz3CNREflPASVg8DADllJvfn7nFesOiYLuFnVyE/s1600/IMG_8646.JPG" height="480" width="640" /></a><br />
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This is an awesome frittata recipe that is heavy on the vegetables. Once again, its based off of Teresa Cutter's recipe. I want to thank her for all of her wonderful recipes, and encourage you to check out <a href="http://www.thehealthychef.com/">her site</a>. As you may have noticed, I been basing a lot of my recipes on hers because they are fantastic. She has a knack for making really good food that's packed with nutrients, and we like similar things. I wanted to make sure to give her all of the credit she deserves!<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Frittata with green vegetables</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.thehealthychef.com/2012/06/egg-white-greens-frittata/">this recipe</a> by Teresa Cutter </i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 leek, thinly sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 small zucchini, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C chives, sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large handfuls of spinach</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp fresh parsley</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 oz crumbled feta cheese</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK5ZSKaL8fjHIqFr1oPkF9AypbMSJe2Am0fwxIWJ1YzTMJUK2x0i5JW56xuoARfGRe_EbW69ZE-3l6NTavmRZ9nQmm3g4-8z2eTHIG3cX8-YwD0eFiw-Ljl2trRT7lxIDAZUENbdmyJA/s1600/IMG_8650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK5ZSKaL8fjHIqFr1oPkF9AypbMSJe2Am0fwxIWJ1YzTMJUK2x0i5JW56xuoARfGRe_EbW69ZE-3l6NTavmRZ9nQmm3g4-8z2eTHIG3cX8-YwD0eFiw-Ljl2trRT7lxIDAZUENbdmyJA/s1600/IMG_8650.JPG" height="480" width="640" /></a><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 350F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Saute leek in some olive oil until it begins to soften. Add the zucchini and chives, and saute for a few more minutes. Then add spinach and parsley and heat just until spinach wilts. Season with salt and pepper. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Pour vegetables into a pie plate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Whisk the eggs in a small bowl. Pour over the vegetables. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Top with feta. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake for about 25 minutes ( until firm in the center). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QQ9Ie5r__o6j3lUq3CdQ96UmhKKc3T5GL8WnWgNfRx3jejxRAh_JiOvy3HT7GlaT6R_czUX2gMMqhQ51jU5Va7-proLvNlthxRGfVLrh_ZYO-_zrxf6RtNOO7C98g_L99IcbsSIhniM/s1600/IMG_8647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QQ9Ie5r__o6j3lUq3CdQ96UmhKKc3T5GL8WnWgNfRx3jejxRAh_JiOvy3HT7GlaT6R_czUX2gMMqhQ51jU5Va7-proLvNlthxRGfVLrh_ZYO-_zrxf6RtNOO7C98g_L99IcbsSIhniM/s1600/IMG_8647.JPG" height="480" width="640" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-50264976258935254232013-08-22T07:51:00.001-07:002013-08-22T07:51:02.528-07:00Apple Cinnamon Granola Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobk-6zCFGlTcNxlP6u_0pbXFpEQSsb3x3pbaHehasiCcQ-YlH75pWkRAJXLBDPR1gGbicRK968q-1Eux1SgttySYKcWd6a9nj_UTqNZC0dIsPtCQK7EhPST9OskCV-eH5Juy7c5agXrg/s1600/IMG_8916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobk-6zCFGlTcNxlP6u_0pbXFpEQSsb3x3pbaHehasiCcQ-YlH75pWkRAJXLBDPR1gGbicRK968q-1Eux1SgttySYKcWd6a9nj_UTqNZC0dIsPtCQK7EhPST9OskCV-eH5Juy7c5agXrg/s1600/IMG_8916.JPG" height="480" width="640" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Apple Cinnamon Granola Muffins</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.thehealthychef.com/2011/10/muesli-muffins/">this recipe</a> by Teresa Cutter</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 C rolled oats</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C whole spelt flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C ground flaxseed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C finely diced raisins</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C plain yogurt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium sized sweet apples</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6EVKM6k2zjwbt19uPt5g510XhTSTSFySwFQ9PCF8JBUME-QoH6GZmI5qwMNcMfNzQm-jwHtzSAQ8M4mJSLAUhlquVE_JqANJ-Jn_609w8OLPXxewzRyfhUWLUosBOa6Ci1JUI0INlfg/s1600/IMG_8919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6EVKM6k2zjwbt19uPt5g510XhTSTSFySwFQ9PCF8JBUME-QoH6GZmI5qwMNcMfNzQm-jwHtzSAQ8M4mJSLAUhlquVE_JqANJ-Jn_609w8OLPXxewzRyfhUWLUosBOa6Ci1JUI0INlfg/s1600/IMG_8919.JPG" height="480" width="640" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 325F </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Mix together dry ingredients and set aside</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Grate one apple, and add it and the juices to the dry mixture. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add the rest of the wet ingredients to the dry ingredients and allow to sit for 10 minutes so that oats will soften. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Fill lined muffin tins with batter. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Bake for 15 minutes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Remove muffins from oven and add sliced apples to the top of each muffin. Return to oven to bake for 20 more minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Enjoy hot drizzled with honey</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN96FVnHOIIpyZqmQpUKqUNTJqd1D99IRgaeigACWYNqbuK7uk2jv7GnpdPyXHP8GwF49d6NJrSWvmth3OOFDKVQp_A-JuS9LxPLpbEBSPfcYdQyQTeE_f_9hVFFqDbwJHOI68p-C_GRE/s1600/IMG_8918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN96FVnHOIIpyZqmQpUKqUNTJqd1D99IRgaeigACWYNqbuK7uk2jv7GnpdPyXHP8GwF49d6NJrSWvmth3OOFDKVQp_A-JuS9LxPLpbEBSPfcYdQyQTeE_f_9hVFFqDbwJHOI68p-C_GRE/s1600/IMG_8918.JPG" height="640" width="480" /></a></div>
The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-30584516129219428682013-08-21T07:17:00.002-07:002013-08-21T07:17:18.463-07:00Wild Rice Mushroom and Blueberry Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBDNp9SqyRiH4rIqFxP47H2S3agJ9_IipaUDPVW6_opt8__HnM_ocVy5m7SGEuANFi7S6iVTCSzw3Rp6PrFbdkRh3xYPQGZ-UDxPheiAihGpktj5YT-0T0MfAnGLPnNB-YIeb7jOSE4k/s1600/IMG_8974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBDNp9SqyRiH4rIqFxP47H2S3agJ9_IipaUDPVW6_opt8__HnM_ocVy5m7SGEuANFi7S6iVTCSzw3Rp6PrFbdkRh3xYPQGZ-UDxPheiAihGpktj5YT-0T0MfAnGLPnNB-YIeb7jOSE4k/s1600/IMG_8974.JPG" height="640" width="480" /></a></div>
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This is a delicious whole grain salad - perfect for left overs for your lunch for the week. </div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Wild Rice Mushroom and Blueberry Salad</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from Wild Rice and Shiitake Salad in The Earthbound Cook by Myra Goodman 2010</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C wild rice or TruRoots sprouted rice and Quinoa Blend</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 oz cremini mushrooms, sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 stalks celery, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C slivered almonds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 C dried blueberries - use Terra Beata brand if you can get them - they have no oil and taste much better than the other brands I've tried. You could always use fresh blueberries if you want. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 C chives, thinly sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Dressing</u></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp extra virgin olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp blueberry infused balsamic (or 1 Tbsp blueberry juice/crushed blueberries and 1 Tbsp balsamic)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small clove garlic, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp dried thyme</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Cook rice or grain according to package instructions. Set aside to cool to room temperature. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Whisk together all dressing ingredients. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Heat a skillet over medium heat and cook the mushrooms until they sweat out all the liquid. Do not use oil. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Place remaining ingredients in large bowl with the rice and mushrooms, then pour in the dressing and stir to combine. </span></div>
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The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0tag:blogger.com,1999:blog-7118491618680694186.post-9331139649623890752013-08-20T19:15:00.003-07:002013-08-20T19:15:22.269-07:00Chocolate Chip Banana Oat Cookies<div style="background-color: white; color: #333333; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; padding: 0px 34px 20px 0px;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This are a yummy and healthy cookie that combines two of my favorite flavours - chocolate and bananas. </span></div>
<div style="background-color: white; color: #333333; line-height: 20px; padding: 0px 34px 20px 0px;">
<span style="background-color: transparent; text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Chocolate Chip Banana Oat Cookies</b></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.thehealthychef.com/2012/01/banana-oatmeal-cookies/"><span style="line-height: 20px; text-align: justify;">th</span>is recipe</a> by Teresa Cutter</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 medium bananas, mashed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 C rolled oats</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C unsweetened coconut</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 C chocolate chips</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C butter flavored olive oil ( or extra virgin olive oil)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat oven to 325F</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Combine all ingredients in large bowl. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Form cookies with your hands and flatten slightly. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Bake on the top rack of your oven for 30 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy</span><br />
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<br />The Scarlet Spoonhttp://www.blogger.com/profile/11466780080620908221noreply@blogger.com0