tag:blogger.com,1999:blog-32957568322508349152024-03-18T02:48:53.129-07:00Playing With My Food!...the kitchen confessional of Megan McLeod (I just can't keep my mouth shut).Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-3295756832250834915.post-73209693532056275052017-02-01T20:35:00.001-08:002017-02-05T10:14:08.178-08:00Vegetable Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gIeMMTSJ8RHtcShi-Aqk1B2mJYTfaonbS1Xxyd-ws_JW4CX0nYifwkp3pjg-cfcW0mqyJycRAJt8u_aMR1HL-bhZ-YthAiqjzXIpwI77eRJs0DpQatmhG9nRfTagwLgFnf_57rkbsFg/s1600/Healthy+Vegetable+Fried+Rice+Recipe+Looneyspoons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gIeMMTSJ8RHtcShi-Aqk1B2mJYTfaonbS1Xxyd-ws_JW4CX0nYifwkp3pjg-cfcW0mqyJycRAJt8u_aMR1HL-bhZ-YthAiqjzXIpwI77eRJs0DpQatmhG9nRfTagwLgFnf_57rkbsFg/s640/Healthy+Vegetable+Fried+Rice+Recipe+Looneyspoons.JPG" width="640" /></a></div>
<br />
The Hubby and I made a New Year's Resolution to no longer buy bagged salad kits...kind of a weird resolution, but A) they are never great, B) they are expensive for what you get, and C) usually at least 10% of the lettuce is wilted or slimy well before the expiry date. And also D) one time there was a full dead moth in a bagged salad kit that I bought and was in the middle of eating.<br />
<br />
But how this is all working out though, is that we basically just don't eat salad anymore. Too lazy! But, we do need vegetables in our life (I'm told), so I made this vegetable fried rice as a side dish for our <a href="https://www.blogger.com/The%20Hubby%20calls%20this%20one,%20'the%20best%20pork%20of%20any%20pork!'%20http://www.playingwithmyfood.net/2017/01/roasted-pork-tenderloin-in-maple-orange-sauce.html" target="_blank">roasted maple orange pork tenderloin</a> the other night. It was super tasty, so I had to share the recipe. The is another Looneyspoons special...they never seem to disappoint.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBns0uvlHa958XmED5xlE_yK8ORpbvkj7rSbblPNioVpKfgFNTxfdcF-H2oIzq8v_NFoBJPZKAtmVpBQATEeIjppoeIlEkZU5tCL1z1yNOQqRExLXJa_BYsgp7E_CcQk2Oq_faBUGRm8Q/s1600/The+Rice+is+Right+Looneyspoons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBns0uvlHa958XmED5xlE_yK8ORpbvkj7rSbblPNioVpKfgFNTxfdcF-H2oIzq8v_NFoBJPZKAtmVpBQATEeIjppoeIlEkZU5tCL1z1yNOQqRExLXJa_BYsgp7E_CcQk2Oq_faBUGRm8Q/s640/The+Rice+is+Right+Looneyspoons.JPG" width="640" /></a><br />
<br />
I feel so domestic and resourceful whenever I use up leftovers in a new recipe, in this case leftover rice and peas. My mom, Queen of never wasting anything (<i>anything)</i>, would be proud. The rice that I used was some coconut jasmine rice from dinner two nights before, and it tasted really great fried up in this dish. The Hubby and I got a few meals each out of this recipe, and it was even better the next day.<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2016/10/cheesy-carrot-casserole.html" target="_blank">Cheesy-Carrot Casserole</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2015/01/hamburger-soup-recipe.html" target="_blank">Hamburger Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2014/01/slow-cooker-beef-chili-rice-bowl.html" target="_blank">Slow Cooker Beef Chili Rice Bowl</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2013/01/easy-peasy-cauliflower-cheesy-soup.html" target="_blank">Easy-Peasy Cauliflower Cheesy Soup</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2012/01/caesar-salad.html" target="_blank">Caesar Salad</a></b><br />
<br />
<b>Healthy Vegetable Fried Rice</b><br />
<br />
<b>Serves: </b>6 - 8<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 eggs</li>
<li>2 1/2 teaspoons sesame oil</li>
<li>1 cup finely chopped onions</li>
<li>1 cup finely chopped mushrooms</li>
<li>3/4 cup finely chopped red bell pepper</li>
<li>1/2 cup finely chopped celery</li>
<li>1 tablespoon grated ginger</li>
<li>2 teaspoons minced garlic</li>
<li>1 cup frozen vegetable mixture (peas, carrots, corn, beans, or just peas and carrots) </li>
<li>4 cups cooked jasmine or basmati rice (preferably leftovers)</li>
<li>1/2 cup chopped green onions</li>
<li>2 tablespoons soy sauce</li>
<li>2 tablespoons hoisin sauce</li>
</ul>
<b>Directions</b><br />
In a small bowl, whisk together the eggs and 1/2 teaspoon of sesame oil. Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat. Add egg/oil mixture and cook without stirring, until underside is cooked, then flip and repeat with the other side. Remove cooked egg from skillet, chop into bite-size pieces, and set aside. <br />
<br />
Heat remaining 2 teaspoons of sesame oil in non-stick skillet. Add onions, mushrooms, bell pepper, celery, ginger, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 - 8 minutes. add frozen vegetable mixture, and cook until heated through, about 2 - 4 minutes. Add chopped egg, cooked rice, green onions, soy sauce, and hoisin sauce. Mix well and continue cooking until rice is heated through. <br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://janetandgreta.com/cookbook/looneyspoons/" target="_blank">Looneyspoons Cookbook</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com159tag:blogger.com,1999:blog-3295756832250834915.post-7808107171511417952017-01-30T14:31:00.000-08:002017-01-30T14:31:45.431-08:00Roasted Pork Tenderloin Drizzled in Maple-Orange Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWaKKDFmrcn4WybigMJnxv88H_yjxqi10NcH0e6y3VUeVmm_DYJOh74PN-BtyorDI9DqdRr_ms5GQSrzXLTZT-nkdLCp7pBBrCz1-t82gD4cLg82oepG0Jg7vOy-00q9vC5T_8WK-ATk/s1600/Pork+Tenderloin+in+Maple+Orange+Sauce+Playing+with+my+food.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWaKKDFmrcn4WybigMJnxv88H_yjxqi10NcH0e6y3VUeVmm_DYJOh74PN-BtyorDI9DqdRr_ms5GQSrzXLTZT-nkdLCp7pBBrCz1-t82gD4cLg82oepG0Jg7vOy-00q9vC5T_8WK-ATk/s640/Pork+Tenderloin+in+Maple+Orange+Sauce+Playing+with+my+food.JPG" width="640" /></a></div>
<br />
Happy New Year slash almost February!<br />
<br />
I had a few brunch-related posts all ready to go before Christmas, in case anyone needed some inspiration for Christmas morning or New Year's Day brunch, but then I got lazy (even though it's scientifically impossible for the mother of a 10-month old to be lazy). And now it's January 30. So, maybe next year!<br />
<br />
We had so much fun with the Little Man's first Christmas! From the taste of the needles on our fake Christmas tree, to squealing at the snow from our living room window, to the endless amusement derived from an empty cardboard wrapping paper roll, he loved Christmas. He even tolerated sitting on the lap of the mall Santa with horrible mothball breath. <br />
<br />
We spent the evening of Christmas Eve with my side of the family at my parents house, and then Christmas Day we were at the Hubby's aunt's house, then on Boxing Day we were back with my family, and then on the day after Boxing Day we were back with The Hubby's family. So there was <b><i>a lot</i></b> of eating and drinking. For Christmas Eve dinner I brought a chocolate peppermint cake that no one wanted to eat after the gigantic dinner that my mom prepared (except my brother - yay for bottomless pit brothers!!!). For Christmas Day dinner I brought a spicy cranberry cream cheese spread appetizer that seemed to disappear quickly. For Boxing Day my dad basically bought every appetizer in Costco, so I came empty-handed (although I did birth a grandchild for them, just saying). And then on the day after Boxing Day I brought my yummy <a href="http://www.playingwithmyfood.net/2015/10/parsnip-and-carrot-puree.html" style="font-weight: bold;">Parsnip and Carrot Puree</a>.<br />
<br />
And now it's January diet time! I feel like I write this same post every year. Fun, fattening recipes in December, and clean, boring recipes in January. Oh, traditions - ha!<br />
<br />
I've been using my Looneyspoons cookbook a lot this month. Every recipe is a winner, and they are all healthy or low calorie, but secretly delicious. I've also been trying to use up some of the meat lurking in my freezer, so I thawed out a pork tenderloin and decided to give this roasted pork tenderloin in maple-orange sauce a try. The Hubby said that this may be the best pork he has ever had. I asked, "best pork tenderloin?" He responded, "no, best pork of any pork." So you know this is a keeper in our house. I served it with a vegetable fried rice, another recipe from the Looneyspoons cookbook. We will be making it again!<br />
<br />
Happy new year everyone!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcyxpmAewgh_VrRGnX7Vr7N19dbip8SlpRD90fbggdT0i54DFhuIh7sCdeoIY2UaVjVp6ZKSTokvH7AF91sUKtCrcPxjSILLyMl_2-SGViVGNpC147VPSNB5K6Kn03wh3v-_yZarKTWU/s1600/Looneyspoons+Marla%2527s+Maple+Pork+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcyxpmAewgh_VrRGnX7Vr7N19dbip8SlpRD90fbggdT0i54DFhuIh7sCdeoIY2UaVjVp6ZKSTokvH7AF91sUKtCrcPxjSILLyMl_2-SGViVGNpC147VPSNB5K6Kn03wh3v-_yZarKTWU/s640/Looneyspoons+Marla%2527s+Maple+Pork+Recipe.JPG" width="640" /></a><br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2016/10/carrot-coconut-soup.html" target="_blank">Carrot Coconut Soup</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2015/01/land-of-nod-cinnamon-buns.html" target="_blank">Land of Nod Cinnamon Buns</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2014/01/turkey-meatballs-in-coconut-curry-sauce.html" target="_blank">Turkey Meatballs in Coconut Curry Sauce</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2013/01/meyer-lemon-chicken-piccata.html" target="_blank">Meyer Lemon Chicken Piccata</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2012/01/minestrone-soup.html" target="_blank">Minestrone Soup</a></b><br />
<b><br /></b>
<b>Roasted Pork Tenderloin in Maple-Orange Sauce</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 1/2 pound (680 grams) pork tenderloin, trimmed of all visible fat</li>
<li>1/2 cup maple syrup</li>
<li>2 tablespoons soy sauce</li>
<li>2 tablespoons ketchup</li>
<li>1 tablespoon Dijon mustard</li>
<li>1 1/2 teaspoons grated orange zest</li>
<li>1 1/2 teaspoons curry powder</li>
<li>1 1/2 teaspoons ground coriander</li>
<li>2 teaspoons minced garlic</li>
<li>1 teaspoon Worcestershire sauce </li>
</ul>
<br />
<b>Directions</b><br />
Place pork into a large Ziplock or heavy-duty resealable plastic bag. In a medium bowl, whisk together all remaining ingredients and add to bag, turning bag a few times to make sure the the pork is fully covered. Refrigerate for one hour. <br />
<br />
Preheat oven to 350°F. Transfer pork and marinade to a baking dish. Bake uncovered for 40 minutes. Remove from oven and let rest for 5 minutes before slicing pork (it should be slightly pink in the middle). Drizzle extra sauce over pork and serve. Enjoy! <br />
<br />
<b>Recipe Source: <a href="https://www.amazon.ca/Looneyspoons-Collection-Gretas-Greatest-Recipe/dp/0968063152/ref=sr_1_1?ie=UTF8&qid=1485026589&sr=8-1&keywords=looneyspoons" target="_blank">The Looneyspoons Collection</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com68tag:blogger.com,1999:blog-3295756832250834915.post-64840171440634106012016-12-20T15:04:00.002-08:002016-12-20T15:08:03.676-08:00Firenog!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKXaBtMIIWQSI1JA_slGmNymE7hZLupk9oCF5GWV30OY7iaXzK7_l-qJW2XFIG0UujFl_YlkorWgkBhyI57F-limAcXJwYGDCCors8VUxd8udZJh2E5m6QtZ1fXgjmZMuLWvz3kyJpG0/s1600/Firenog+Cocktail+Shooter+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKXaBtMIIWQSI1JA_slGmNymE7hZLupk9oCF5GWV30OY7iaXzK7_l-qJW2XFIG0UujFl_YlkorWgkBhyI57F-limAcXJwYGDCCors8VUxd8udZJh2E5m6QtZ1fXgjmZMuLWvz3kyJpG0/s640/Firenog+Cocktail+Shooter+Recipe.JPG" width="640" /></a></div>
<br />
Getting bored of drinking the <i>same old same old</i> Rum and Eggnog year after year? Yeah, me neither. But this shooter is still worth a try at your <strike>first available opportunity</strike> next holiday party!<br />
<br />
Fireball Cinnamon Whisky and Eggnog. Our friends April and Brad introduced this holiday shooter to us and dubbed it, 'The Firenog.' We liked it too much, that fiery sweet creamy combo. In the new year, April and Brad are moving from living 4 km away from us to living 1140 km away from us, which is awesome for them and their new beginnings, but very sad for us! We will miss you guys - xo!<br />
<br />
To make Firenog, all you do is mix together two parts Eggnog and one part Fireball Cinnamon Whisky. Shake over ice. Pour into shooter glasses. Top with nutmeg if desired. Cheers to friendship (April and Brad!)/family/holidays/life/love/health/happiness. Consume (<i>responsibly</i>).<br />
<br />
Is it bad that I archived this post under 'Desserts?' I guess it's better than archiving it under, 'Lunch.'<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!<br />
<br />
<b>Firenog</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>Eggnog</li>
<li>Fireball Whisky</li>
<li>Ice</li>
</ul>
<b>Directions</b><br />
Mix together two parts Eggnog and one part Fireball Cinnamon Whisky. Shake over ice. Pour into shooter glasses. Top with nutmeg if desired. <br />
<br />
<b>Recipe Source: </b>Our buddies, April and Brad Kirk<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2011/12/chicken-cacciatore.html">Chicken Cacciatore</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2012/12/baked-chicken-with-creamed-spinach-and.html">Baked Chicken With Creamed Spinach and Squashed Potatoes </a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/souper-sunday-18-lentil-soup-amys.html">Amy's Lentil Soup Copycat Recipe</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2014/12/fall-off-the-bone-oven-baked-bbq-pork-ribs-recipe.html">Mom's Fall-Off-The-Bone Oven Baked BBQ Pork Ribs</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2015/10/plum-cake.html">Plum Cake</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com29tag:blogger.com,1999:blog-3295756832250834915.post-10583767878661179992016-12-15T20:22:00.000-08:002016-12-23T21:23:22.409-08:00Twice Baked Potato Casserole<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kmRLql4bw0ngR_4DejroBJquL91YyabXBECaBv-8nhcI-Vdn9JquSPUJRU_0fSizhEq7pTDz9G5t540eDSob_Dghyphenhyphenx_IQbK5oiiODhqr3I8ixGoFr2g_JsWoqKhNqlbUNAOodwdjjE/s1600/Twice+Baked+Potato+Casserole.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kmRLql4bw0ngR_4DejroBJquL91YyabXBECaBv-8nhcI-Vdn9JquSPUJRU_0fSizhEq7pTDz9G5t540eDSob_Dghyphenhyphenx_IQbK5oiiODhqr3I8ixGoFr2g_JsWoqKhNqlbUNAOodwdjjE/s640/Twice+Baked+Potato+Casserole.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured behind the potatoes is a suuuuper good Cheesy Corn Pudding that I want to post the recipe for<br />
but I can't find the recipe for. That's the whole reason that I have this blog - to be able to archive recipes for later use!<br />
Quelle frustration! Let's focus on this not-in-focus picture of potatoes instead.</td></tr>
</tbody></table>
<br />
This is just a no-brainer! Because: mashed potatoes with bacon, sour cream, cheese, green onions, and butter. We ate this as our potato side dish for Christmas dinner last year, and not only would it make a great holiday dinner side dish again, but it would be a great non-holiday dinner side dish too. Whoa. As the name suggests, it's like twice baked double stuffed potatoes, but in a casserole. If you ask the hubby really nicely, he will even fry up the leftovers for breakfast potatoes the next morning. Drool. Only rivalled by<b> <a href="http://www.playingwithmyfood.net/2012/12/the-best-mashed-potatoes-ive-ever-eaten.html">one other mashed potato recipe</a></b> for the best mashed potatoes everrrrr.<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/plum-cake.html">Plum Cake</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/12/brussels-sprouts-salad-with-bacon-recipe.html">Brussels Sprouts Salad with Bacon</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/souper-sunday-18-lentil-soup-amys.html">Amy's Lentil Soup Copycat Recipe</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/12/the-best-mashed-potatoes-ive-ever-eaten.html">The Best Mashed Potatoes I've Ever Eaten</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2011/12/chicken-cacciatore.html">Chicken Cacciatore</a></b><br />
<br />
<b>Twice Baked Potato Casserole</b><br />
<br />
<b>Serves: </b>16<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 pound bacon</li>
<li>16 russet potatoes, scrubbed clean (don't peel)</li>
<li>6 tablespoons olive oil</li>
<li>1 pound salted butter, at room temperature</li>
<li>2 cups sour cream</li>
<li>2 cups grated Cheddar cheese</li>
<li>2 cups whole milk</li>
<li>4 teaspoons seasoning salt</li>
<li>6 green onions, sliced</li>
<li>Kosher salt and freshly ground pepper, to taste.</li>
</ul>
<b>Directions</b><br />
Preheat the oven to 400°F. <br />
<br />
Cook the bacon in a pan until crispy; let cool and then crumble. <br />
<br />
Rub potatoes with olive oil and place on baking sheets. Bake until tender, 45 to 60 minutes. Remove the potatoes from the oven and reduce the oven temperature to 350°F. <br />
<br />
Slice the butter and transfer to a large mixing bowl. Add the bacon and the sour cream. Cut each potato in half and scrape out the insides into the mixing bowl. Tear up the skins from 3 of the potatoes and add to the bowl. Mash the potatoes with a potato masher, then add the cheese, milk, seasoning salt, green onions, and salt and pepper to taste. Mix together well. <br />
<br />
Grease a baking dish, and scoop the potato mixture into the dish, then top with more grated cheese. Bake until warmed through, about 25 to 30 minutes. <br />
<br />
Enjoy!<br />
<br />
<br />
<b>Recipe Source: <a href="http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potato-casserole.html" target="_blank">Food Network - Twice Baked Potato Casserole</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com16tag:blogger.com,1999:blog-3295756832250834915.post-69279841393580523252016-12-13T16:44:00.001-08:002016-12-16T17:22:01.401-08:00Christmas Breakfast EggNog Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPQ6OPAUUhljwXT0rlOxLMRdSqHxwShStDC9w6yN1ezGXCSmFAVNR5mgRMPBe-CIH7CnXAs6gWOTNWJhKMqbqnEpHXo9yIHRLwsds2vhY_BDDHF1L7XUEBB_avQbDlVRDJbz7-9JrRgs/s1600/Egg+Nog+Breakfast+Bread+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPQ6OPAUUhljwXT0rlOxLMRdSqHxwShStDC9w6yN1ezGXCSmFAVNR5mgRMPBe-CIH7CnXAs6gWOTNWJhKMqbqnEpHXo9yIHRLwsds2vhY_BDDHF1L7XUEBB_avQbDlVRDJbz7-9JrRgs/s640/Egg+Nog+Breakfast+Bread+Pudding.JPG" width="640" /></a></div>
<br />
Looking for a new and super tasty make-ahead Christmas morning brunch dish? Here's one. You're welcome.<br />
<br />
Ha, I have a love/hate relationship with the passive-aggressive 'you're welcome!' when someone doesn't say thank you. I don't often <i>say</i> it, but I definitely <i>think</i> it. Oh, I just waited a few extra seconds to hold the door open for you and you just waltzed right though as though I was the doorman and didn't say thank you? You're welcome! Oh, I just let your car enter my lane in front of my car and you didn't give me a wave to let me know that you're super appreciative? You're welcome! 'You're welcome' is how I knew it was time for me to leave the restaurant industry back in my 20's after close to a decade of being an amazing server (if I do say so myself! Yes, self, you can say that, and thank you for the compliment. You're welcome self!). The night it happened I was flying around the restaurant with a zillion tables to look after and a zillion things on my to-do list, when a man sitting at a table that I was not the server for asked me to bring him ketchup. And even though I was ignoring the kajillion things that I should have been bringing to my own tables (thus ensuring a nice tip) on this extremely busy Saturday night, I looked after getting the ketchup, and when I dropped it off, ha, when I dropped it off, the man at the table didn't even acknowledge that I was bringing something to him! He didn't even look up from his conversation and give me a nod or a smile. So, i did it, I said, "You're welcome!!!" in my most chipper friendly voice, and turned on my heels and left the table. Soooo passive-aggresive, I know, I'm guilty, but sooooo satisfying at the time! A couple of weeks later I gave my resignation and left the restaurant industry for good. And I do miss it sometimes...those were super fun days! But I don't miss the extreme rudeness from a few of the restaurant patrons (ketchup man was nothing in comparison to some people). I strongly believe that it should be a mandatory requirement for every single person in this country to have to work in a restaurant at some point in their life. I think that it would make everyone a nicer person.<br />
<br />
Well, that was a tangent that had nothing to do with Egg Nog Breakfast Bread Pudding or Christmas spirit! Talk about pent-up rage...sheesh! Moving on...<br />
<br />
Egg Nog Breakfast Bread Pudding. Make-ahead Christmas morning breakfast dish idea. You're welcome.<br />
<br />
The Hubby and I served this on Christmas morning in 2015 along with a green chile frittata (recipe to come), fruit salad, cheesy hash brown casserole (recipe to come), and mimosas. <br />
<br />
Yum - isn't Christmas delicious!!!<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/parsnip-and-carrot-puree.html" target="_blank">Parsnip and Carrot Puree</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/12/fall-off-the-bone-oven-baked-bbq-pork-ribs-recipe.html" target="_blank">Mom's Fall Off The Bone Oven Baked BBQ Pork Ribs</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/souper-sunday-18-lentil-soup-amys.html" target="_blank">Amy's Lentil Soup Copycat Recipe</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/12/baked-chicken-with-creamed-spinach-and.html" target="_blank">Baked Chicken with Creamed Spinach and Squashed Potatoes</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2011/12/chicken-cacciatore.html" target="_blank">Chicken Cacciatore</a></b><br />
<div>
<br /></div>
<b>EggNog Breakfast Bread Pudding</b><br />
<br />
<b>Serves: </b>8-10<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 (12 ounce) loaf French bread</li>
<li>4 ounces unsalted butter, at room temperature</li>
<li>3 cups egg nog</li>
<li>2 cups whole or 2% milk</li>
<li>5 eggs</li>
<li>4 egg yolks</li>
<li>1 cup sugar</li>
<li>salt</li>
<li>2 tablespoons bourbon</li>
<li>icing (confectioners) sugar, and maple syrup, for serving</li>
</ul>
<b>Directions</b><br />
Preheat oven to 375°F. Slice the French bread, and generously spread the butter on each slice, then cut the buttered slices into 1-inch cubes. Put the bread cubes into a 9x13-inch baking dish.<br />
<br />
In a large saucepan, heat the egg nog and milk together until hot but not boiling. <br />
<br />
In a large bowl, combine the eggs, egg yolks, sugar, and a pinch of salt, and whisk until light and frothy. Whisk in one cup of the warm egg nog / milk mixture into the egg /sugar mixture, then gradually add the remaining egg nog / milk mixture, one cup at a time. Stir in the bourbon. <br />
<br />
Pour the liquid mixture over the bread cubes, gently pushing down the bread to make sure all of the bread gets saturated. Chill in the refrigerator for at least one hour or overnight. <br />
<br />
Bake in preheated oven for 40 - 50 minutes, until the custard is set and the top is lightly golden. Allow to cool for 5 - 10 minutes, and serve hot or at room temperature. Sprinkle with icing sugar and serve with maple syrup on the side. <br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://www.thekitchn.com/holiday-recipe-eggnog-breakfast-bread-pudding-recipes-from-the-kitchn-197305" target="_blank">The Kitchn - Egg Nog Breakfast Bread Pudding</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVgl42w42e_W7GaefO-JRJiLXBNoeMlazm_iiw-o83AB5lLnT9fniHtMfk1FXQ69hKxQ-LaYdu6I_0tODNIW6_nr3wlREa7OTxhSMDj_vLfsegnZQx-7DEt1r1LbDY2vqAvJqSZVL4qk/s1600/Egg+Nog+Breakfast+Bread+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVgl42w42e_W7GaefO-JRJiLXBNoeMlazm_iiw-o83AB5lLnT9fniHtMfk1FXQ69hKxQ-LaYdu6I_0tODNIW6_nr3wlREa7OTxhSMDj_vLfsegnZQx-7DEt1r1LbDY2vqAvJqSZVL4qk/s640/Egg+Nog+Breakfast+Bread+Pudding.JPG" width="640" /></a><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com12tag:blogger.com,1999:blog-3295756832250834915.post-44908347587392798602016-11-30T14:32:00.000-08:002016-11-30T14:32:13.753-08:00Butternut Squash and Black Bean Enchiladas<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOodjj0_5A6fVbhl66_2EcciqDI54tJROocA3UzI3xvHOrAWRfz0WgGy-CIDqvfjeUbbUQjLGp9W3pxwop4AxXjTXr-AbmOvTp9O2RC4Sr6gf3fqK2uZ6gttmDl-ZvINKYz-boW7rvLA/s1600/Butternut+Squash+Black+Bean+Enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOodjj0_5A6fVbhl66_2EcciqDI54tJROocA3UzI3xvHOrAWRfz0WgGy-CIDqvfjeUbbUQjLGp9W3pxwop4AxXjTXr-AbmOvTp9O2RC4Sr6gf3fqK2uZ6gttmDl-ZvINKYz-boW7rvLA/s640/Butternut+Squash+Black+Bean+Enchiladas.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
I am loving the stream of recipes that deliciously appear in my Facebook news feed. My Facebook friends share the best recipes! All of the food looks so gorgeous there on my screen, but so far I haven't made <i>anything</i>. Similarly, I have 3200+ food-related pins on my Pinterest page with the best intentions of making every single one, I swear, but so far have only made about three of them. So, a few days ago I saw this recipe, went to the store to buy the ingredients, made, and ate it all in the same day. And it was great. All of that effort and then I wait to blog about it two weeks later - ha!</div>
<br />
We don't eat a lot of vegetarian dishes in our house, but with this one we didn't even miss the meat. Although, we did agree that shredded chicken would have been a great addition if we wanted to add some extra protein next time. These enchiladas are butternut squash, black beans, and cheese in a spicy creamy-tomato chipotle sauce, all topped with sour cream and sliced avocado. Cilantro would have been a great addition (if the Hubby didn't despise it so). Leftovers were even better than the first time around. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQtlHgnxxko3CylxSBmgN-Z7un16nXJm1lLWSuXTu5t8rdtqRxgyX_8lzKmuArVsxRQG5KJl7juTxxsBF-C6RCf0t9VNNOpj-Hk8HgeqlW-iboZ3OKMSY07naQeFIvylFUVwLu2L4XO0/s1600/IMG_4880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQtlHgnxxko3CylxSBmgN-Z7un16nXJm1lLWSuXTu5t8rdtqRxgyX_8lzKmuArVsxRQG5KJl7juTxxsBF-C6RCf0t9VNNOpj-Hk8HgeqlW-iboZ3OKMSY07naQeFIvylFUVwLu2L4XO0/s640/IMG_4880.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's your ingredient line-up!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9C2iz2HlfTcglJGr77n1J6PF7DQhTIQohbgOBD_5AkfIQ91PRrdLciNXMM5-PamHXKQgbRD1dYy61zGKe53DelegMNCKa8-844UBFuxBkc_Aqf3C6gfo8KnxiD72RS-ouk2I-_6zDpE/s1600/IMG_4892.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9C2iz2HlfTcglJGr77n1J6PF7DQhTIQohbgOBD_5AkfIQ91PRrdLciNXMM5-PamHXKQgbRD1dYy61zGKe53DelegMNCKa8-844UBFuxBkc_Aqf3C6gfo8KnxiD72RS-ouk2I-_6zDpE/s640/IMG_4892.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used these medium-sized package of 8 flour tortillas</td></tr>
</tbody></table>
I've always wondered the easiest way to cube a butternut squash, and this time I actually Googled it and found this helpful video. This is so much easier than the way I was doing it before, so it's worth a quick watch!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/HS83cEnzopA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/HS83cEnzopA?feature=player_embedded" width="320"></iframe></div>
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/parsnip-and-carrot-puree.html" target="_blank">Parsnip and Carrot Puree</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html" target="_blank">Easy Refried Bean Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/healthy-southwest-chicken-and-rice-bake.html" target="_blank">Healthy Southwest Chicken and Rice Bake</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/thanksgiving-2012.html" target="_blank">Thanksgiving 2012</a></b><br />
<b>Five Years Ago: <a href="http://www.playingwithmyfood.net/2011/12/chicken-cacciatore.html" target="_blank">Chicken Cacciatore</a></b><br />
<br />
<b>Chipotle Butternut Squash and Black Bean Enchiladas</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 cups tomato sauce</li>
<li>2 chipotle peppers in adobo sauce (I used about 1 teaspoon of sauce and the 2 peppers)</li>
<li>3/4 cup plain Greek yogurt</li>
<li>4 cloves minced garlic, divided (2 for the sauce and 2 for the filling)</li>
<li>1 1/2 tablespoons chili powder</li>
<li>1 tablespoon olive oil</li>
<li>1 medium onion, diced</li>
<li>4 cups cubed butternut squash (about 1/2 a medium-sized butternut squash, or a little over a pound)</li>
<li>1 - 18oz. can black beans, drained, rinsed, then drained again</li>
<li>3/4 cup corn (frozen or fresh)</li>
<li>salt and freshly ground pepper, to taste</li>
<li>2 cups shredded Tex Mex cheese blend, divided</li>
<li>8 medium-sized flour tortillas</li>
<li>For topping: sour cream, sliced avocado, sliced green onions, and cilantro</li>
</ul>
<br />
<b>Directions</b><br />
In a food processor, combine tomato sauce, chipotle peppers, adobo sauce, yogurt, 2 cloves minced garlic, and chili powder, and whir together until well blended. Set enchilada sauce aside.<br />
<br />
Preheat oven to 350F. In a large skillet, heat olive oil over medium heat. Add onion and remaining 2 cloves of minced garlic, and cook until soft, about 5 minutes. Add squash, cover skillet, and continue cooking (stirring occasionally) until fork-tender, about 8 minutes. Reduce heat to low, then add beans, corn, salt and pepper, and 1 cup of enchilada sauce. Stir until heated and combined, then remove from heat.<br />
<br />
Grease a 9x13-inch baking dish, then smear the bottom of the dish with 3/4 cup of enchilada sauce. Scoop 3/4 cup of squash mixture into one of the flour tortillas, then sprinkle 1 tablespoon of cheese on top, roll up, and place seam-side down into the baking dish. Repeat with the remaining tortillas, using up all of the squash mixture. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpL1MBgSTfCnXBUSt78zGphhSfyylbtXVqeeTPBBKY-HHRXLkGCdB7-T1QO5acfwIU4x8piAHjKTI1Ica_a_JQ9yy4QEKJVaRDLQ1KLvl5jLxGgezgDvLgOiYqHCSEK7-1s2MlFEC7Ln8/s1600/IMG_4891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpL1MBgSTfCnXBUSt78zGphhSfyylbtXVqeeTPBBKY-HHRXLkGCdB7-T1QO5acfwIU4x8piAHjKTI1Ica_a_JQ9yy4QEKJVaRDLQ1KLvl5jLxGgezgDvLgOiYqHCSEK7-1s2MlFEC7Ln8/s640/IMG_4891.jpg" width="640" /></a><br />
<br />
Pour remaining enchilada sauce over top, and sprinkle with remaining cheese. Bake for 25 - 30 minutes, or until cheese is bubbling. Top with sour cream, sliced avocado, green onions, and cilantro. Enjoy! <br />
<br />
<b>Recipe Source: <a href="http://www.ambitiouskitchen.com/2014/07/butternut-squash-black-bean-enchiladas-with-chipotle-greek-yogurt-sauce/" target="_blank">Ambitious Kitchen</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com9tag:blogger.com,1999:blog-3295756832250834915.post-15173104916784520582016-11-24T21:50:00.002-08:002016-11-24T21:50:29.143-08:00Tex Mex Pinwheels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieefHcPmR2WfHh7B_qtwnOD93nX-8BgsLWzVF-yPLtjYgRouqmNIAocwnQX9pKvnaOKCYiEtwdSt7TGtrG_sQe4CXxX0x6B2a2IfY1V_HyXWU3-yGltwGNv4T8l0dxgXdAJ3VYpYPoSN0/s1600/Tex+Mex+Pinwheels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieefHcPmR2WfHh7B_qtwnOD93nX-8BgsLWzVF-yPLtjYgRouqmNIAocwnQX9pKvnaOKCYiEtwdSt7TGtrG_sQe4CXxX0x6B2a2IfY1V_HyXWU3-yGltwGNv4T8l0dxgXdAJ3VYpYPoSN0/s640/Tex+Mex+Pinwheels.JPG" width="640" /></a></div>
<br />
Yum!!! This is an appetizer that I always get asked for the recipe for! And now I can just point to this blog post like yep here's my blog and here's the recipe. I love bite-sized food. And food with cheese in it. And food that is Mexican. And come to think of it, food that is a pinwheel. So this appy definitely fits the bill. The recipe comes from the Best of Bridge, like approximately 95% of the food we eat in our house does.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I most recently made these pinwheels for my aunt's 65th birthday party, and they were gobbled up in no time. You can use whatever flavour of flour tortilla that you like, and it will change the look of the pinwheels...maybe for Christmas you use sundried tomato flavoured (red), or maybe for Halloween you use cheese flavoured (orange), or maybe for Earth Day you use spinach flavoured (green)...I don't know, get crazy with it! I used whole wheat ... boring!<br />
<br />
Anyway, this is an easy to make, delicious appetizer. Very bite-sized, very cheesy, very Tex Mexican, and very pinwheely...but not pinwheely in a 'boring cold ham and cheese pinwheel that comes on a sandwich platter' kind of way. Pinwheely in a hot, tasty little morsel kind of way. Why not try it out next time you need to bring an appetizer to a potluck...they will go fast!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstAS5n0XsI70taDKP6H10kgWvm_tfJeDkk0-el3mfNdxuEe3Ui6zBydm93zBoDAs4qc4BTxjPdyw4BVzpqEIsRiFg7MyVZRARU4Km0_akNGWoPHdNncHVGC08ygwS_GRsAL8Np73XJmU/s1600/Best+of+Bridge+Pasadena+Pinwheels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstAS5n0XsI70taDKP6H10kgWvm_tfJeDkk0-el3mfNdxuEe3Ui6zBydm93zBoDAs4qc4BTxjPdyw4BVzpqEIsRiFg7MyVZRARU4Km0_akNGWoPHdNncHVGC08ygwS_GRsAL8Np73XJmU/s640/Best+of+Bridge+Pasadena+Pinwheels.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Little Man Update! He is growing up so quickly - he's now 8.5 months old and saying a few words: Dada, Hiiiii, Baba, and...melt my heart...Mama. He barrel rolls around the living room, laughs hysterically if you kiss his tummy, and loves the outdoors. He's developing more and more of a personality every day, and we are loving getting to know him. <br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<b><br /></b>
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/plum-cake.html" target="_blank">Plum Cake</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html" target="_blank">Easy Refried Bean Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/healthy-southwest-chicken-and-rice-bake.html" target="_blank">Healthy Southwest Chicken and Rice Bake</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/peas-with-shallots-and-pancetta.html" target="_blank">Peas with Shallots and Pancetta</a></b><br />
<br />
<br />
<b>Tex Mex Pinwheels</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>8 oz. cream cheese</li>
<li>2 tablespoons mayonnaise</li>
<li>4 oz. can green chilies, drained</li>
<li>1 large tomato, seeded and chopped</li>
<li>1/4 cup finely chopped onion</li>
<li>1 garlic clove, finely minced</li>
<li>1 teaspoon chili powder</li>
<li>1/2 teaspoon salt</li>
<li>4 - 6 flour tortillas</li>
</ul>
<b><br /></b>
<b>Directions</b><br />
Blend together cream cheese and mayonnaise. Stir in remaining ingredients. Cover and refrigerate for 2 hours. Line a baking sheet with foil or parchment paper. Spread cream cheese mixture over each tortilla and roll up tightly, trimming the ends (and eating them!). Refrigerate until firm. Slice and place pinwheels flat onto the baking sheet. Broil until lightly golden.<br />
<br />
<b>Recipe Source: <a href="http://www.bestofbridge.com/books/" target="_blank">Best of Bridge - Best of the Best and More (Pasadena Pinwheels)</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com6tag:blogger.com,1999:blog-3295756832250834915.post-70399796969831162782016-11-08T20:47:00.001-08:002016-11-11T22:02:57.125-08:00Cauliflower Pizza Crust<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYYtDGbPV3Mf6ik5hhGOFQ3SuapwQaViLZE16fAunNh8LunCcZwY3jrKfbDh92y4kZtW657Rq230x6ZaZXDI6UuV4bkt0kzmFhioJ-Q1G28oPnrQcqo8AsYvWLh4aIDmJysuxdzF4Agk/s1600/Cauliflower+Crust+Pizza+4.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYYtDGbPV3Mf6ik5hhGOFQ3SuapwQaViLZE16fAunNh8LunCcZwY3jrKfbDh92y4kZtW657Rq230x6ZaZXDI6UuV4bkt0kzmFhioJ-Q1G28oPnrQcqo8AsYvWLh4aIDmJysuxdzF4Agk/s640/Cauliflower+Crust+Pizza+4.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
This is a recipe that I have been wanting to try for so long! And it was actually really good - unusual, but good. The Hubby is not a huge cauliflower fan, and even he really enjoyed it. In terms of a carb-free pizza option, it's delicious, but you have to keep an open mind. This is not going to taste like your standard pizza crust - it's cauliflower, so it's going to taste a little bit like, well, cauliflower. But, the crust is loaded with cheese so it also tastes quite a lot like delicious cheese. Also, the crust isn't going to get quite as crisp as your standard pizza crust, but it does get pretty close (if you follow my instructions well). All in all, this is a great alternative to regular pizza, but it's not the real thing. Have I sold you on it? No, probably not! But all that said, it was delicious and I would definitely make it again! <br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/plum-cake.html" target="_blank">Plum Cake</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html" target="_blank">Refried Bean Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/11/souper-sunday-18-lentil-soup-amys.html" target="_blank">Amy's Copycat Lentil Soup Recipe</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/butternut-squash-soup-with-cumin.html" target="_blank">Butternut Squash Soup with Cumin</a></b><br />
<br />
<b>Cauliflower Pizza Crust</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>1 head cauliflower, leaves and hard core removed and discarded</li>
<li>1 egg</li>
<li>2 cups grated mozzarella cheese</li>
<li>1 teaspoon dried oregano</li>
<li>salt and pepper, to taste</li>
</ul>
<br />
<b>Directions</b><br />
Preheat oven to 350F. Cut cauliflower into florets and blitz in a food processor until very fine but not pureed. You will likely need to do this in a few batches. Place cauliflower into a medium bowl and microwave uncovered for 5 minutes. Remove from microwave and transfer to cheesecloth to remove water by squeezing and draining. This is a very important step so as to have a more crispy pizza crust. When I drained my cauliflower I estimate that I was able to train about 2 cups of water, so when you think you have drained enough, keep squeezing out the water for a little longer. <br />
<br />
Return the drained cauliflower to a bowl, where it will look something like this:<br />
<b><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zhJbIoIXW914AWHcvXzirypyvYgUVy5MScsSXGkFsmQs84RIHvyS4zs-pUSg5OLCVtCpUNoMzpFWrZhV2V6jE_DPGj6r5FJT-SOohQV7ZRURnTybuGW7BUDVQE3KdHcCCzX9apqTL6Y/s1600/Cauliflower+Crust+Pizza+1.JPG" imageanchor="1" style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zhJbIoIXW914AWHcvXzirypyvYgUVy5MScsSXGkFsmQs84RIHvyS4zs-pUSg5OLCVtCpUNoMzpFWrZhV2V6jE_DPGj6r5FJT-SOohQV7ZRURnTybuGW7BUDVQE3KdHcCCzX9apqTL6Y/s640/Cauliflower+Crust+Pizza+1.JPG" width="640" /></a><br />
<br />
Line two baking sheets with parchment paper. Add the egg, cheese, oregano, salt and pepper to the bowl of cauliflower and combine well, using your hands. Separate 'dough' into two balls and place one ball on each of the two baking sheets. Flatten the 'dough' with your hands until it is in the shape of a round pizza crust. Pop into the oven and bake for 20 - 30 minutes or until crisp around the edges and no longer soft in the middle. Remove from oven, add your choice of pizza toppings, then bake for an additional 10 minutes or until cheese is melted.<br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://www.ditchthecarbs.com/2015/06/30/cauliflower-pizza/" target="_blank">Ditch The Carbs - Cauliflower Pizza </a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com2tag:blogger.com,1999:blog-3295756832250834915.post-289701778118581272016-10-31T15:50:00.002-07:002016-10-31T16:02:17.336-07:00Halloween 7-Layer Dip<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvO2VjbolBhFugyUpoNCWi3Elujooh1ooHKazETEQHR8JPc_VJs_JIxc5KFcTLca1shDXta0mJZO-MLlGuOohujJCG9ScOLMBazhFqmIfRZElRSln4wi-eTLHwILOzJcEsMYuongJvC0/s1600/Halloween+7+layer+dip.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvO2VjbolBhFugyUpoNCWi3Elujooh1ooHKazETEQHR8JPc_VJs_JIxc5KFcTLca1shDXta0mJZO-MLlGuOohujJCG9ScOLMBazhFqmIfRZElRSln4wi-eTLHwILOzJcEsMYuongJvC0/s640/Halloween+7+layer+dip.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Happy Halloween!</div>
<br />
I'm a mom now, which, my friend Kristy told to me, means that I officially need to start making theme food on Halloween. We were both invited to a Halloween get-together at our friend Jenn's house for the mamas and babies in our mama/baby group. To Pinterest we went. Kristy decided on carving two pumpkins into red and white wine dispensers, and I went with this spoooooky seven-layer dip. I think it's safe to say that<i style="font-weight: bold;"> Kristy </i>won Halloween.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOs5hApZF0dsCO9HVNSDmnGByu8N0YQGJtMzkBBnMLCplrtzYnrrmxsgDPWvS-y4755txsS6x27Ukxjy7Rgpb3oENmuTOoKGtOEIW5R8ooZEKCNKb80qQFuosCy-8o_O5kpeqX7sqjccA/s1600/Pumpkin+wine+dispenser.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOs5hApZF0dsCO9HVNSDmnGByu8N0YQGJtMzkBBnMLCplrtzYnrrmxsgDPWvS-y4755txsS6x27Ukxjy7Rgpb3oENmuTOoKGtOEIW5R8ooZEKCNKb80qQFuosCy-8o_O5kpeqX7sqjccA/s640/Pumpkin+wine+dispenser.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
It was total cuteness overload with ten babies under ten months old in Halloween costumes. A scuba diver, a strawberry, a skunk, an elephant, Cookie Monster, Batman, an owl, a panda, and a couple of monkeys, including the Little Man (who has had to do about two costume changes a day for the past couple of days to fit in all of the cute costumes he has! He's turning into a panda tonight). <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv42lhRejB89X4hH9ynw_JOKGRjftbLI8tEB-l1W6E_LVhYryjmQvFgL1rvuoHE8otPR7-uDicGEpCZs7aGqgqxS1lXR4nofthk58zSzRkpXBc2w6A8Q8DqoW45l91nn3pIbn2FJEhVzk/s1600/DSC_1509.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv42lhRejB89X4hH9ynw_JOKGRjftbLI8tEB-l1W6E_LVhYryjmQvFgL1rvuoHE8otPR7-uDicGEpCZs7aGqgqxS1lXR4nofthk58zSzRkpXBc2w6A8Q8DqoW45l91nn3pIbn2FJEhVzk/s640/DSC_1509.jpg" width="424" /></a></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtiXhYJ593fW5taQtW0RzfJrjx9NNTTgiR-Mlm2RGz1CwlCeOCApGg0TwdEHmFEt52fZCa03u93sAik8ZTrXKy05nELCdySav-4BDILjE77O8bWHWPYPtqEuecQTe4cRE3ZwYGhoePis/s1600/DSC_1478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtiXhYJ593fW5taQtW0RzfJrjx9NNTTgiR-Mlm2RGz1CwlCeOCApGg0TwdEHmFEt52fZCa03u93sAik8ZTrXKy05nELCdySav-4BDILjE77O8bWHWPYPtqEuecQTe4cRE3ZwYGhoePis/s640/DSC_1478.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cutest little monkey in town</td></tr>
</tbody></table>
Plus - daytime wine!<br />
<br />
This 7-Layer Dip is basically your regular old 7-layer dip recipe, but instead of sprinkling the tomatoes, cheese, olives, and green onions on top, you kind of sprinkle them only around the edge of the dish, leaving room to draw the spider web in the middle. It was fun to make and delicious to eat.<br />
<br />
Happy Halloween!<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/parsnip-and-carrot-puree.html" target="_blank">Parsnip and Carrot Puree</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html" target="_blank">Easy Refried Bean Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/10/kendras-italian-sausage-and-cheese.html" target="_blank">Kendra's Italian Sausage and Cheese Stuffed Jalapeño Poppers</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/bacon-night.html" target="_blank">Bacon Night!</a></b><br />
<br />
<br />
<b>Halloween 7-Layer Dip</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 can (398 mL / 13.5 oz) refried beans</li>
<li>1 3/4 cup sour cream, divided</li>
<li>1 package (35 grams / 1.25 oz) taco seasoning</li>
<li>2 - 3 medium avocados (or 4 small avocados)</li>
<li>1/4 cup salsa</li>
<li>Juice from 1 lime</li>
<li>2 cups shredded cheddar cheese </li>
<li>2 tomatoes, chopped</li>
<li>1/4 cup sliced black olives</li>
<li>3 green onions, thinly sliced</li>
<li>2 plastic spiders!!! </li>
<li>1 bag of tortilla chips, for serving</li>
</ul>
<b>Directions</b><br />
In a large circular serving dish, spread refried beans. In a small bowl, mix together 1 1/2 cups of sour cream and taco seasoning, then spread on top of refried beans. In a small bowl, mash the avocados with the salsa and lime juice until consistency is that of guacamole, then spread on top of sour cream mixture. Sprinkle cheese around the outer rim of the serving dish in a circular pattern. Repeat with tomatoes, olives, and green onions. Pipe remaining 1/4 cup of sour cream on top of the guacamole mixture in the design of a spider web (I did this by drawing a straight line down the middle, then crossing three more lines through in a star shape, then drawing three circles to connect the lines. I used a plastic sandwich bag with the corner cut off to help me pipe a clean line.). Top with plastic spiders and serve with tortilla chips.<br />
<br />
Happy Halloween!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv90F2IZQylBMHsK-pDaWCUAsosnw3It2UmQoyVD-rSNAgsrCMmxpmJYl1PnVuO8wmMDoEy-D8HSXpr4BJdiR12KY6fYF6dRYZPw0xrWTJqCbvqxhDQndeAgY7siy1yHqp-2eGJQoFbE/s1600/Halloween+mexican+dip.JPG" imageanchor="1" style="text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv90F2IZQylBMHsK-pDaWCUAsosnw3It2UmQoyVD-rSNAgsrCMmxpmJYl1PnVuO8wmMDoEy-D8HSXpr4BJdiR12KY6fYF6dRYZPw0xrWTJqCbvqxhDQndeAgY7siy1yHqp-2eGJQoFbE/s640/Halloween+mexican+dip.JPG" width="640" /></a>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com3tag:blogger.com,1999:blog-3295756832250834915.post-5731738675139942922016-10-28T20:46:00.000-07:002016-10-30T11:10:47.031-07:00Cheesy Carrot Casserole<div style="text-align: center;">
<span id="goog_1571865671"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbZoWVlM8_7afzKKT-51TGmSqlqRr2vekvrGtgk5xfFI_Z5frWA27efLAEFLg94MZ96azfKdTzYiBtox3AuMuV_28a40hZJus_wrW0hsH7oY4G2BTqJTb3YnjmEvFQcmIQH4TR_10Fqw/s1600/Cheesy+Carrot+Casserole+Recipe+2.JPG" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbZoWVlM8_7afzKKT-51TGmSqlqRr2vekvrGtgk5xfFI_Z5frWA27efLAEFLg94MZ96azfKdTzYiBtox3AuMuV_28a40hZJus_wrW0hsH7oY4G2BTqJTb3YnjmEvFQcmIQH4TR_10Fqw/s640/Cheesy+Carrot+Casserole+Recipe+2.JPG" width="640" /></a></div>
<br />
It would be nice to have some fancy blog with an amazing editorial department where blog posts about a fabulous side dish for Thanksgiving get posted <i>prior</i> to Thanksgiving rather than a few weeks later, but, this isn't that kind of blog! And, it's almost American Thanksgiving, so I'm way ahead of the game there! And, Christmas is around the corner! And then Easter right after that, after which it's Thanksgiving again anyways. And, it doesn't really need to be a special occasion to serve a carrot casserole anyways.<br />
<br />
As promised, this has quickly become the carrot blog (refer to the last three posts including this one to see what I mean!), and here is another blog post about carrots coming at ya! The recipe comes from the Taste of Home website, and it's a keeper.<br />
<br />
I brought this to the Thanksgiving dinner on my side of the family, and it was a huge hit. The casserole dish was literally scraped clean by the end of the dinner, because people were taking seconds and even thirds (ok, I was the only person who took thirds). Doesn't it just feel so great when that happens? I pre-made the casserole earlier in the day, and then we just reheated in the oven prior to dinner being served. Little Man spent the weekend at his Nana and Grandpa's house (The Hubby's parents) while we went over the line to stay at their trailer in Washington with some friends before coming back for Thanksgiving dinner with his side of the family. It was a much needed weekend away, but it was awesome to come back to two back-to-back family dinners and our first Thanksgiving with the Little Man. What a wonderful year with so much to be thankful for! Cheese definitely being one of those things...<br />
<br />
Hope you enjoy this Cheesy Carrot Casserole!<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/parsnip-and-carrot-puree.html">Carrot and Parsnip Puree</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html">Easy Refried Bean Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/10/healthy-everything-cookies.html">Healthy Everything Cookies</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/braised-red-cabbage-with-goat-cheese.html">Braised Red Cabbage with Goat Cheese</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZn3_arK88xzFpNVVQPE32hUoReIrTkbqYSq2ooa88ub1Pl3dagQ8fUUfYptjh37JCqOTCQWyFk3pl7234SToIYg9kXV-XPMHU1cf_l33DLvcs4hraTzVUJp78W2pb2ipO8G3xya1U-U/s1600/Cheesy+Carrot+Casserole+REcipe+1.JPG" imageanchor="1" style="text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZn3_arK88xzFpNVVQPE32hUoReIrTkbqYSq2ooa88ub1Pl3dagQ8fUUfYptjh37JCqOTCQWyFk3pl7234SToIYg9kXV-XPMHU1cf_l33DLvcs4hraTzVUJp78W2pb2ipO8G3xya1U-U/s640/Cheesy+Carrot+Casserole+REcipe+1.JPG" width="640" /></a><br />
<br />
<br />
<b>Cheesy Carrot Casserole</b><br />
<br />
<b>Serves: </b>10 -12 side dishes<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>8 cups sliced carrots</li>
<li>2 medium onions, thinly sliced</li>
<li>5 tablespoons butter, divided</li>
<li>1 can condensed cream of celery soup (10.75 oz / 284 mL), undiluted</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 1/4 cup grated cheddar cheese, divided</li>
<li>1 cup seasoned croutons (use the ones that are small in size)</li>
</ul>
<b><br /></b>
<b>Directions</b><br />
Grease a 13 x 9-inch casserole dish and pre-heat oven to 350F. <br />
<br />
Place carrots in a pot and cover with water, bring to a boil, then cook until tender-crisp. Meanwhile, in a skillet, melt 3 tablespoons butter and cook onions until tender. Stir in the soup, salt, pepper, and 1 cup cheddar cheese, and stir to combine. Drain the carrots and stir into the onion mixture. Transfer to the prepared baking dish and sprinkle with remaining 1/4 cup cheddar cheese and croutons. Melt the remaining 2 tablespoons butter, then drizzle over top. Bake for 20 - 25 minutes or until cheese is bubbling.<br />
<br />
Enjoy!<br />
<br />
<b>Recipe Adapted From: <a href="http://www.tasteofhome.com/recipes/carrot-casserole" target="_blank">Taste of Home - Carrot Casserole</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-14145104150157601852016-10-25T09:12:00.002-07:002016-10-25T09:18:03.620-07:00Carrot-Coconut Soup<span id="goog_1593696370"></span><br />
<div style="text-align: center;">
<span id="goog_1593696370"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMJ_LrYVWwEoVnSA2aJaW-Upr5Klkhw-ISd23lHiHXrv1eEA-hSAAcNAV72z8wUHImNv89meomASVtzaFZEIgOE8Ou3Jvb54ofoNQTCq1uhlhR4FI40nGXy2_IfRID_opNB4zBIglevc/s1600/Carrot+Coconut+Soup+Recipe.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMJ_LrYVWwEoVnSA2aJaW-Upr5Klkhw-ISd23lHiHXrv1eEA-hSAAcNAV72z8wUHImNv89meomASVtzaFZEIgOE8Ou3Jvb54ofoNQTCq1uhlhR4FI40nGXy2_IfRID_opNB4zBIglevc/s640/Carrot+Coconut+Soup+Recipe.JPG" width="640" /></a></span></div>
<span id="goog_1593696371"></span><br />
Well, this has been a crazy year!<br />
<br />
Crazy in a good way, crazy in an emotional way, crazy in a very, very happy way, crazy in a busy way, crazy in a crazy way, crazy in a good, <i>good,</i> way.<br />
<br />
This little love-muffin entered our lives:<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZObGKDebfLzyTh6LDCVzXQOTACGBAj4DAOxSFodPNNACds377d1HRJ1wfzLSkVYS29vTKKULbTceR80w1q3rB6K8NFesR4P-chmDE7mN327yj1yHu5cTNSZZoTxZlnRX-PqY7rTzN7Q/s1600/IMG_3862.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZObGKDebfLzyTh6LDCVzXQOTACGBAj4DAOxSFodPNNACds377d1HRJ1wfzLSkVYS29vTKKULbTceR80w1q3rB6K8NFesR4P-chmDE7mN327yj1yHu5cTNSZZoTxZlnRX-PqY7rTzN7Q/s640/IMG_3862.jpg" width="480" /></a></div>
<br />
The Hubby isn't in favour of pictures of the family going up on the blog, so this may be the first and last photo you see of the little man (that's a lie - there's more at the end of this post), but that doesn't stop me from writing about him. Which is good, because if I'm honest I want to talk about him non-stop! We have wanted to start a family for so many years, and we are so fortunate to have had our dreams come true. His laugh is infectious, his smile is perfect, he's curious, he's happy, he's smart, he's healthy, he's ridiculously cute (just look at that bum chin!), and he's all ours. He will from here on out be referred to on the blog as Little Man.<br />
<br />
And, oh the big plans I had for my time off on maternity leave. I was going to try a new recipe every <u><i><b>day</b></i></u>! I was going to blog at least a few times a week (and finally figure out how to take amazing food pictures with my DSLR camera)! I was going to get back into running when the baby was six weeks old! I was, after all, the girl who packed an adult colouring book and markers into her hospital bag for those 'calm down-times during labour.' It of course stayed stowed in the bag along with a good novel and instructions on how to use my DSLR camera. New moms just don't have time for new recipes and blogging (cook when the baby cooks!? blog when the baby blogs?!). And now he is nearly eight months old, and I can't believe how fast time has gone, and that I am down to just four precious months left in my maternity leave. Long days, short years, they say.<br />
<br />
The poor Hubby has not eaten very well (unless he was the one doing the cooking) in a long time. I was very nauseous for the first six months of my pregnancy and didn't even want to think about preparing food. "If we are eating tonight, it's either take-out or you are cooking," became a regular thing said to The Hubby, while I slowly nibbled saltines and took deep loud nausea-reducing breaths on the couch. And during the last three months of the pregnancy I was too tired and achy, so no cooking happened then either. So it's been at least a year+ that I hadn't made much of a presence in the kitchen...but, I'm back!<br />
<br />
I don't have morning sickness, I'm not sleep deprived, and I have a 7.5 month old who takes long afternoon naps and isn't crawling/walking/trying to destroy the house yet, and so I have found a little bit of time for me again! There's been stews, casseroles, salads, roasts, and lots of baby food too! It feels good to be back in my kitchen, and now back on the blog as well. And what a great time of year...fall is here, and it's time for my favourite food - that of the 'comfort' variety!<br />
<br />
So, hello everyone! I thought for my first entry since becoming a mother I would post something sort of appropriate, because The Hubby always refers to any pureed soup as 'Baby Food.' Actually, the reason that I made this soup is because I bought a 10-pound bag of carrots from Costco (still the best store <i style="text-decoration: underline;">ever...</i>going back today) to make actual baby food with, before realizing that about three carrots gives you a freezer <i>full </i>of pureed carrots, leaving me to wonder what to do with the other 9.75 pounds of carrots. <br />
<br />
But this soup doesn't taste like any baby food that I know! The carrots pureed with the coconut milk gives the soup a silky creamy texture, and the touch of Sriracha at the end gives a little hint of heat, and all of it combined is just dee-licious. I made it once, and then had to make another triple batch the next day (at my friend Kristy's house where she also made a triple batch, for a total of a sextuple batch) because I needed more of this soup in my life (and because of the large supply of carrots still lurking in my fridge). This left me with 5 pounds of carrots...which means that, if you put two and two together, you can guess where this blog is going over the next few posts - (not to dangle a carrot in front of you or anything - ha!). This recipe is from the Epicurious website, which I have linked to below. They never seem to disappoint. The instructions below are for a double version of the original recipe.<br />
<br />
..And this is weird, but I just noticed that my last post before this one was exactly a year ago to the day and also. about. carrots. <br />
<br />
It's good to be back! Thanks for reading...<br />
Megan <br />
<br />
OK...just one or two more pics!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgAiP6lNVZFXqMF9oLjA0Vmay5NXq_yaO_nPuJ7WdIyKuDfhR2St0Sh5UCsUVAAFx5OGaP88U-pj6vQSkEw-LNjYp40bdyFcmUWv3ztc4c8b1tzfPKEsk83a61Ue8Y2hdGUTPyesLIes/s1600/IMG_4064.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgAiP6lNVZFXqMF9oLjA0Vmay5NXq_yaO_nPuJ7WdIyKuDfhR2St0Sh5UCsUVAAFx5OGaP88U-pj6vQSkEw-LNjYp40bdyFcmUWv3ztc4c8b1tzfPKEsk83a61Ue8Y2hdGUTPyesLIes/s640/IMG_4064.jpg" width="480" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv0KJ04fwI38k2UEKBX9bmM40EIs11ci8TbGQkHwsOPbjXdTxiaLkTrnpMfkUVeCJxzG_22z17p_yaA3wq_UQ9yhwViGQnHG8HdWgtZe5Wdbm24dcJh-DsgQVec6PmXA-1-IeYnUWyxE/s1600/14713726_10154489518409927_7389315583253598555_n.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv0KJ04fwI38k2UEKBX9bmM40EIs11ci8TbGQkHwsOPbjXdTxiaLkTrnpMfkUVeCJxzG_22z17p_yaA3wq_UQ9yhwViGQnHG8HdWgtZe5Wdbm24dcJh-DsgQVec6PmXA-1-IeYnUWyxE/s640/14713726_10154489518409927_7389315583253598555_n.jpg" width="640" /></a><br />
<br />
<br />
<span id="goog_272807913"></span></div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2015/10/plum-cake.html">Plum Cake</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2014/09/slow-cooker-philippine-pork-stew.html">Slow Cooker Philippine Pork Stew</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2013/10/flourless-spicy-dark-chocolate-cake.html">Flourless Spicy Dark Chocolate Cake</a></b><br />
<b>Four Years Ago: <a href="http://www.playingwithmyfood.net/2012/09/goat-cheese-pesto-torte.html">Goat Cheese Pesto Torte</a></b><br />
<br />
<b>Carrot-Coconut Soup</b><br />
<br />
<b>Serves: </b>6 - 8 servings<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1/2 cup butter</li>
<li>2 pounds carrots, peeled and roughly chopped</li>
<li>2 medium onions, chopped</li>
<li>Kosher salt</li>
<li>Freshly ground pepper</li>
<li>4 cups low-sodium chicken broth</li>
<li>2 x 13.5 oz (400 ml) cans of light coconut milk (see Tip below)</li>
<li>2 tablespoons Sriracha hot sauce</li>
<li>Chopped cilantro (optional), for serving </li>
</ul>
<b>Directions</b><br />
In in large pot, melt butter over medium heat. Add carrots and onions, and sauté until soft, about 15 - 20 minutes. Add salt and pepper to taste. Add chicken broth, coconut milk, and Sriracha. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Using an immersion blender, puree soup until smooth. Alternatively, transfer in batches to a blender then return to pot. Serve topped with freshly chopped cilantro and additional Sriracha, if desired. Enjoy!<br />
<br />
Tip: When using coconut milk, make sure to buy the canned version often found in the Asian food section. Don't use the carton version found in the refrigerated section that is more often used as a beverage, as it usually has water added to it.<br />
<br />
<b>Recipe Source: <a href="http://www.epicurious.com/recipes/food/views/carrot-coconut-soup-51198430">Epicurious (Carrot-Coconut Soup)</a></b><br />
<b><br /></b>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwxu6xNPjo3lyIiF4gCMi05TnJjb5Og59gt2mB886PoE5HU3ESWK1xaqMqyigmJ_0dkrVvQykj6JKXNNBrIU_SzfUmIVYRQg1DL4FYjV_sDpFUBwt6LVkWd-zSxIAsoapiLLc8-tsfpE/s1600/Carrot+Coconut+Soup.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwxu6xNPjo3lyIiF4gCMi05TnJjb5Og59gt2mB886PoE5HU3ESWK1xaqMqyigmJ_0dkrVvQykj6JKXNNBrIU_SzfUmIVYRQg1DL4FYjV_sDpFUBwt6LVkWd-zSxIAsoapiLLc8-tsfpE/s640/Carrot+Coconut+Soup.JPG" width="640" /></a></div>
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com12tag:blogger.com,1999:blog-3295756832250834915.post-38326576744559902072015-10-25T08:56:00.000-07:002016-12-27T13:24:39.585-08:00Parsnip and Carrot Puree<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEHNRW6LK257dXRMICp6oF-DKXvtWxkcpIYMkKIC5LrDoRoUZ0hZRp6H6uJixZLDLNZTfE1ybaD-SmipjtvEG49aMCWfYNdXnu7z5X7L7oNHmvKU9gldKR2reRWYMv8ag7ViAeItOJ_4/s1600/Parsnip+Carrot+Puree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEHNRW6LK257dXRMICp6oF-DKXvtWxkcpIYMkKIC5LrDoRoUZ0hZRp6H6uJixZLDLNZTfE1ybaD-SmipjtvEG49aMCWfYNdXnu7z5X7L7oNHmvKU9gldKR2reRWYMv8ag7ViAeItOJ_4/s640/Parsnip+Carrot+Puree.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I was put on side dish duty for two Thanksgiving dinners the weekend before last (it was Canadian Thanksgiving here), and my friend Kristy suggested I try one of her family favourites - Parsnip and Carrot Puree. She said it was so good that she likes to have a little bit of it on the fork with every bite of her Thanksgiving dinner. Sold! So I found a great recipe on Allrecipes.com and decided to give it a shot. <br />
<br />
Just four ingredients: parsnips, carrots, chives, and butter. So simple, yet so much flavour! You will need an immersion blender for this recipe to get the vegetables pureed easily and to the right consistency. The Hubby was a little leery about it being too much like baby food, but in the end even he agreed it should be a new holiday dinner staple. The great thing is that this recipe is made entirely on the stovetop, so you can save the room in your oven for a bird or other side dishes. You can also make it ahead and reheat in the microwave or oven before eating.<br />
<br />
Oh, and when I brought this to Thanksgiving dinner, The Hubby's cousin Shannon told me that parsnips are the trendy vegetable right now. They are like the kale of 2015 or the brussels sprouts of 2014...her predictions (and she is vegetarian I might add, so she <i>knows)</i> are that 2016 is going to be all about the parsnip! I mean, look at these things...how could they not be trendy and cool?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMqjA_ALXiY54EijGG9A5JB5I-w3cV2P2ofYLQphr85HxRfh3-rBK52-Tg8nsyg-xiXu-8TzlBSkGO-TC2ltHPa-ze5M5CK4i1yRXhnr485M9sVHXQf-t-_xqAo9EK7gQ_vUEhSGSBeI/s1600/parsnips.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMqjA_ALXiY54EijGG9A5JB5I-w3cV2P2ofYLQphr85HxRfh3-rBK52-Tg8nsyg-xiXu-8TzlBSkGO-TC2ltHPa-ze5M5CK4i1yRXhnr485M9sVHXQf-t-_xqAo9EK7gQ_vUEhSGSBeI/s640/parsnips.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calling it right now...trendiest vegetable of 2016.</td></tr>
</tbody></table>
I had 32 parsnips on my kitchen counter because I doubled the recipe for both dinners. The young clerk who sold them to me at the grocery store was like, "Are these white carrots?" No, they are parsnips, I said, as if I didn't have to Google what a parsnip looked like myself before heading to the grocery store so that I would know what to look for. Although they are <i>related</i> to the carrot family (also learned on Google before leaving the house), I wanted to add but didn't, because in no way would he care. He responded, "Why do you have so many parsnips? No one needs this many parsnips." Fair point. But his comment didn't discourage me, and with 32 parsnips I left the store, nervous that I had too many parsnips and that no one needed this many parsnips. But all 32 were used, eaten, and enjoyed.<br />
<br />
So if you're in the mood to try out something new at your holiday table (or really any dinner with roasted meat), this side dish is a winner. As mentioned, I doubled the recipe both times that I made it, so the pictures you see here are for a doubled recipe, which would feed about 8-10 people at a small dinner without many other side dishes and with people taking a big scoop, or it will feed many more people if you are at a larger dinner that likely has more side dishes and where everyone will just take a very small scoop. It's a great alternative to mashed potatoes, or just served right alongside the masted potatoes like we did. Delicious. <br />
<br />
Enjoy!<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/11/refried-bean-soup.html">Easy Refried Bean Soup</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/10/healthy-everything-cookies.html">Healthy 'Everything' Cookies</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/09/goat-cheese-pesto-torte.html">Goat Cheese Pesto Torte</a></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacvIQBTjkZRja5WMjbwwwg_nYw5iQ-jbQWYlAMwlUTMH6XDov3cdk-r9ZMvHilv7e6gUFpbrMncWG-Fdlmet8yHeUjdyDi39AFDrsnMulHc2yFB4RkHggfmYoCzc4IJOkthz1Uhs8_wY/s1600/Parsnip+Carrot+Puree+Recipe.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacvIQBTjkZRja5WMjbwwwg_nYw5iQ-jbQWYlAMwlUTMH6XDov3cdk-r9ZMvHilv7e6gUFpbrMncWG-Fdlmet8yHeUjdyDi39AFDrsnMulHc2yFB4RkHggfmYoCzc4IJOkthz1Uhs8_wY/s640/Parsnip+Carrot+Puree+Recipe.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My messy pot of parsnippy deliciousness</td></tr>
</tbody></table>
<br />
<b>Parsnip and Carrot Puree</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>8 parsnips, peeled, cored, and cut into 2-inch pieces (see <a href="http://www.dailymotion.com/video/xx0kv4_how-to-core-parsnips_lifestyle" target="_blank"><b>this helpful video</b></a> for a how-to on coring parsnips)</li>
<li>2 carrots, peeled and cut into 2-inch pieces</li>
<li>1/4 cup chives, snipped</li>
<li>6 tablespoons butter, divided</li>
<li>Salt and pepper, to taste</li>
</ul>
<b>Directions</b><br />
Put parsnips and carrots into a pot, covering completely with water and a couple of pinches of salt. Place over high heat on the stove, bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes or until vegetables are tender. Drain water, return vegetables to pot (if not already there), and add the chives and 3 tablespoons butter. Using an immersion blender, puree until just a few small chunks remain. Add remaining 3 tablespoons butter, and blend or stir until combined. Season with salt and pepper, to taste. Serve immediately, or cover and reheat in oven or microwave when it's time to serve your meal.<br />
<br />
<b>Recipe Source: <a href="http://allrecipes.com/recipe/213625/parsnip-and-carrot-puree/">Allrecipes.com Parsnip and Carrot Puree</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHzUAAuhuyYBVCcBNOUAz41T231sC-nZlSiDXF8DxbhwxLhA17SpGbcOwTkEF55aWwe7pE1RyylPpG7HAmJ2It9XDTN4RVqGQ5d8hizHl8rJ9souaOSsv4su898SwrVTLMo55BlMOIKQ/s1600/Carrot+Parsnip+Puree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHzUAAuhuyYBVCcBNOUAz41T231sC-nZlSiDXF8DxbhwxLhA17SpGbcOwTkEF55aWwe7pE1RyylPpG7HAmJ2It9XDTN4RVqGQ5d8hizHl8rJ9souaOSsv4su898SwrVTLMo55BlMOIKQ/s640/Carrot+Parsnip+Puree.JPG" width="640" /></a><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com42tag:blogger.com,1999:blog-3295756832250834915.post-42299078335082376102015-10-10T20:26:00.003-07:002015-10-11T07:44:39.343-07:00Plum Cake<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdddrIKfIHD3bgq5a3CBWQegkkIre6pH8OAxXjrttlq7-pqiHK76K83zxPSHUhsddIItwsVB4hUiYVVyH8Hdn_Yn78zTGWV0a9Z3E4WpwMYYkfvhOnVDc593Od0snbiemmC9eZd3VrFk/s1600/Plum+Cake+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdddrIKfIHD3bgq5a3CBWQegkkIre6pH8OAxXjrttlq7-pqiHK76K83zxPSHUhsddIItwsVB4hUiYVVyH8Hdn_Yn78zTGWV0a9Z3E4WpwMYYkfvhOnVDc593Od0snbiemmC9eZd3VrFk/s640/Plum+Cake+Recipe.JPG" width="640" /></a><br />
<br />
Hi friends!<br />
<br />
I keep doing that thing where I don't post for months and then get a random burst of energy and blogginess, and then don't post again for months. The food I have been cooking lately has lacked any inspiration, and thus I haven't had much of anything to post <strike>besides the 50 or so draft blog posts in my drafts folder but who's counting</strike>. But then, this plum cake happened. In my mouth. In all it's plummy deliciousness. And so here we are again! Also, my friend Katie told me this week that her friend from work recommended my blog to her, which is the first time that's happened that I know of, and that is just so cool to know that people who I don't know are out there reading this blog of mine...hello unknown readers (of which I now know there are at least one)!!! Welcome!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYcTlr89K6tX01nUAM3SDtp2C6m9piryIEy0aj15HoCA6kWESsD9-BeewywdByxRn5EUOaHJ4FZys-lSSmPiaq7cVPoVx84Z-dD40ZzDQrp0Y1OwbpFjPZiPbX6VUnWPVC9OBroLyKGY/s1600/New+York+Times+Plum+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYcTlr89K6tX01nUAM3SDtp2C6m9piryIEy0aj15HoCA6kWESsD9-BeewywdByxRn5EUOaHJ4FZys-lSSmPiaq7cVPoVx84Z-dD40ZzDQrp0Y1OwbpFjPZiPbX6VUnWPVC9OBroLyKGY/s640/New+York+Times+Plum+Cake.JPG" width="640" /></a><br />
<br />
The Hubby and I were asked to bring a dessert to our friends April and Brad's house the night they had to cook us dinner as their punishment for a three-peat loss in our Big Brother pool. Embarrassing performance, April and Brad! Well, my mom had recently visited her friend Denise at her apple (and plum!) orchard in Okanagan Falls, BC, and had come home with bushels of apples (and plums!), and split them with my brother and me. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGabTIs2WkHe9AZd-AuUDUx4w3lAnXwoLbECxhA1W-_lqB3J3O5CwQJVl-k2CbpEs9DF3scDYbxtMIYyHxF1VHtM9zl2tdIfLSMY5wIlvK0cQWwbJNYNz88WHjB5XjDoYfvi6G7l_JuIQ/s1600/Plum+Torte.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGabTIs2WkHe9AZd-AuUDUx4w3lAnXwoLbECxhA1W-_lqB3J3O5CwQJVl-k2CbpEs9DF3scDYbxtMIYyHxF1VHtM9zl2tdIfLSMY5wIlvK0cQWwbJNYNz88WHjB5XjDoYfvi6G7l_JuIQ/s640/Plum+Torte.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of her bounty</td></tr>
</tbody></table>
I knew that the dessert I made would use one of those two fruits. I chose to make an apple dessert, hoping that The Hubby would have forgotten his <a href="http://www.playingwithmyfood.net/2013/01/butternut-squash-and-italian-sausage.html"><b>contempt towards any warm-apple-based-food</b></a>, but NOPE, not forgotten. Back to the drawing board (and plums!) I went, and I immediately became excited when I stumbled across this amazing plum cake recipe. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9H8NGcibdPoB5FSamdpni854g2CKRDA5aO9objSaUccPkaQzboTkr5JotMypUK8z_hz_3wmSwTriN4kztFLhRhNUYw1yBo7u_UJmbgbzyziXk1y_4YP76Hvp7M52IaS_Y4uYvmW94XE/s1600/Plum+Cake+Recipe+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9H8NGcibdPoB5FSamdpni854g2CKRDA5aO9objSaUccPkaQzboTkr5JotMypUK8z_hz_3wmSwTriN4kztFLhRhNUYw1yBo7u_UJmbgbzyziXk1y_4YP76Hvp7M52IaS_Y4uYvmW94XE/s640/Plum+Cake+Recipe+2.JPG" width="640" /></a><br />
<br />
This recipe is adapted from an oldie but a goodie from the New York Times, where it was first published in 1982 and has made many repeat appearances after that. The Times version has cinnamon, which I have omitted, and instead I have added both vanilla and almond extract. I like my version <b><i>a lot</i></b> (don't mean to toot my own horn, but TOOT TOOT!), and so did the people who ate it with me (and had seconds I might add!). <br />
<br />
The cake is so pretty and interesting to look at. I love that plum halves are simply placed onto the batter, and that the cake just sort of moulds itself around them. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoG4EE0uq4aMRCzbB3rE6UiZqG4854WHxmC_74SqHtP_PBopF1ZYlDbJXOu4e25tlHtTqvdGCHJCnZVZxwZif80Tq27zbiQgLp9AQC-Q9bLWSXsyfD9tgzucIr5dusxEvXoE9hsl8Bnc/s1600/Plum+Torte+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoG4EE0uq4aMRCzbB3rE6UiZqG4854WHxmC_74SqHtP_PBopF1ZYlDbJXOu4e25tlHtTqvdGCHJCnZVZxwZif80Tq27zbiQgLp9AQC-Q9bLWSXsyfD9tgzucIr5dusxEvXoE9hsl8Bnc/s640/Plum+Torte+Recipe.JPG" width="640" /></a><br />
<br />
The juices from the plums tunnel their way jam-like through as everything is baking, and you are left with a moist, delicious cake. Make sure that you use a springform pan to bake this cake, so that the cake can be removed from the pan easily and without changing the appearance before serving. And then definitely top it with vanilla ice cream.<br />
<br />
As summer is changing into fall, this is a great way to still cling onto the last tastes of summer fruit. Plums are still in season until the end of October, so this plum cake would be a nice way to change up your (Canadian) Thanksgiving dessert from the typical pumpkin pie (shock! horrification! dismay!). <br />
<br />
Speaking of which, The Hubby and I wish you all a very happy Canadian Thanksgiving this weekend to all of my fellow Canadians (and my favourite expatriates...you know who you are)! To celebrate, we have a ham dinner going on tonight at my parents' house, and a turkey dinner to follow tomorrow night at The Hubby's aunt and uncles's house. So much deliciousness coming our way...I'm ready!<br />
<br />
I hope that you enjoy this delicious plum cake as much as we did!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99oljKrMzwyCjOKm3zLPgxmoU2yn8MOOjmtk1_t1RixC-LFn_EAwiPqqEPwP08Hmgmouk0_gFggZWl-z92lEaSRQqRGl7YEOhdKmlNYRsWM9Te2weZMBLqNSsg75spyv6Mrg9VXnGZ8Y/s1600/Plum+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99oljKrMzwyCjOKm3zLPgxmoU2yn8MOOjmtk1_t1RixC-LFn_EAwiPqqEPwP08Hmgmouk0_gFggZWl-z92lEaSRQqRGl7YEOhdKmlNYRsWM9Te2weZMBLqNSsg75spyv6Mrg9VXnGZ8Y/s640/Plum+Cake.JPG" width="640" /></a></div>
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/09/slow-cooker-philippine-pork-stew.html">Slower Cooker Phillippine Pork Stew</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/10/flourless-spicy-dark-chocolate-cake.html">Flourless Spicy Dark Chocolate Cake</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/11/thanksgiving-2012.html">Thanksgiving 2012!</a></b><br />
<br />
<b>Plum Cake</b><br />
<br />
<b>Serves: </b>8<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 cup flour</li>
<li>1 teaspoon baking powder</li>
<li>Pinch of salt</li>
<li>1/2 cup butter</li>
<li>1 cup + 1 teaspoon sugar, divided</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 teaspoon almond extract</li>
<li>2 eggs</li>
<li>12 plums, pitted, and sliced in half</li>
</ul>
<b>Directions</b><br />
Preheat oven to 350 F degrees. In a medium bowl, add the flour, baking powder and salt, stirring well. In a separate medium bowl, use an electric mixer to cream the butter and 1 cup sugar together. While still mixing, add the vanilla and almond extracts, the eggs, then the dry ingredients, mixing until just combined.<br />
<br />
Spoon batter into an un-greased 8, 9, or 10-inch spring-form pan. Arrange the plum halves <u>skin side up</u> on top of the batter. Sprinkle lightly with remaining 1 teaspoon sugar. Bake for 50 - 60 minutes, or until the top of the cake is golden and a toothpick inserted into the centre of the cake (not a plum!) comes out clean. Remove from oven and cool on a rack in the pan. Remove outer ring of spring-form pan. Slice cake and serve with vanilla ice cream of whipped cream, if desired. <br />
<b><br /></b>
<b>Recipe Adapted From: <a href="http://cooking.nytimes.com/recipes/3783-original-plum-torte">New York Times</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com15tag:blogger.com,1999:blog-3295756832250834915.post-14131305395816875892015-08-10T21:41:00.002-07:002015-08-10T21:48:16.861-07:00Thai Noodle Salad with Peanut Dressing<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepWFxSPZa1ZvcNMd2lhC91mGpyq_c-BasQZB3KsBs5TLVfV6rb0j9QpvLGfLgv4DlNhJiWnHSC0-Ec8GfyeTQkT9hMXP1pSi12pG19dHkBwVhHDXiKhgXjiN56MavwbP5EmP87-6-UEM/s1600/Thai+Noodle+Salad+with+Peanut+Butter+Dressing+Recipe+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepWFxSPZa1ZvcNMd2lhC91mGpyq_c-BasQZB3KsBs5TLVfV6rb0j9QpvLGfLgv4DlNhJiWnHSC0-Ec8GfyeTQkT9hMXP1pSi12pG19dHkBwVhHDXiKhgXjiN56MavwbP5EmP87-6-UEM/s640/Thai+Noodle+Salad+with+Peanut+Butter+Dressing+Recipe+1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Your grocery list is about to get a whole lot longer!<br />
<br />
This has been our favourite salad this summer. It's a bowl of goodness. I love that this is even considered a salad. Also, it's gluten-free, dairy-free, and vegetarian, but you could totally make it into a complete meal by adding grilled chicken or another protein.<br />
<br />
The recipe is from the Whitewater Cooks with Friends cookbook, which if you haven't flipped through before is just chock full of beautiful, unique recipes. There are four books in the cookbook series, and if you have ever been to my house for dinner then you have probably tried something from at least one of them. The series is definitely in my Top 5 cookbooks.<br />
<br />
This recipe makes a large salad, so it's perfect for a gathering. I can't even explain to you how good the dressing is. It's like delicious peanut sauce had babies with a super fresh salad dressing. Its by far the best Thai salad that the Hubby and I have ever eaten. The ingredients are a bit of an investment, but once you have them in your pantry you are all set for the second, third, fourth time that you re-make the salad (because you will!).<br />
<br />
This summer has been soooo beautiful in B.C., and it's been hard to find time to post. Also I don't cook dinner ever anymore (just kidding, kinda). I hope all of you have had a hard time staying indoors this summer too!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Q40V7bGR8BvXgDzTH0fYt9v3QMvjOfObzK9HtnX5EPHNq336bgrhQmQ-FsberxQSyGyi06YJ1ZfRWOoUJ_sP3X_DoxbMrFIIqUXpS6oTKXWyGeDsDOkguz8ZHwJY-iFWRyqTdvPt92U/s1600/Thai+Noodle+Salad+with+Peanut+Butter+Dressing+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Q40V7bGR8BvXgDzTH0fYt9v3QMvjOfObzK9HtnX5EPHNq336bgrhQmQ-FsberxQSyGyi06YJ1ZfRWOoUJ_sP3X_DoxbMrFIIqUXpS6oTKXWyGeDsDOkguz8ZHwJY-iFWRyqTdvPt92U/s640/Thai+Noodle+Salad+with+Peanut+Butter+Dressing+Recipe.JPG" width="640" /></a><br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!<br />
<b><br /></b><b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/08/mango-and-black-bean-quinoa-salad.html">Mango and Black Bean Quinoa Salad</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/08/watermelon-salad-with-feta-and-fresh.html">Watermelon Salad with Feta and Fresh Mint</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/08/pesto-edamame-salad.html">Pesto Edamame Salad</a></b><br />
<br />
<b>Thai Noodle Salad with Peanut Dressing</b><br />
<b><br /></b><b>Recipe Source: </b><a href="http://whitewatercooks.com/with-friends/">Whitewater Cooks with Friends</a><br />
<br />
<b>Serves: </b>8<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhaleJTaBHD_9AF3PODuEvIou3cn3LZnDJzseShVg6dfQXpGUKc20lhKjTjqldSL9o_lKrkKiX8oSeHoyzUKjeE8jApsuLVbrhr81FfZHz2yfrZyzk2ZImZ9S9-M1Pv7wpJGf5bmVKx0/s1600/Orchid+Lime+Salad+Whitewater+Cooks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhaleJTaBHD_9AF3PODuEvIou3cn3LZnDJzseShVg6dfQXpGUKc20lhKjTjqldSL9o_lKrkKiX8oSeHoyzUKjeE8jApsuLVbrhr81FfZHz2yfrZyzk2ZImZ9S9-M1Pv7wpJGf5bmVKx0/s640/Orchid+Lime+Salad+Whitewater+Cooks.JPG" width="640" /></a><br />
<br />
<b>Ingredients</b><br />
<b><br /></b><u>Dressing:</u><br />
<ul>
<li>1/2 cup peanut butter</li>
<li>1 lime, juice and zest of</li>
<li>2 teaspoons sesame oil</li>
<li>4 tablespoons Thai sweet chili sauce</li>
<li>4 tablespoons rice vinegar</li>
<li>4 tablespoons soy sauce or tamari</li>
<li>1 tablespoon maple syrup</li>
<li>4 cloves garlic, minced</li>
<li>2 tablespoons fresh ginger, peeled and grated</li>
<li>1/2 bunch cilantro, chopped</li>
<li>1/4 cup vegetable oil</li>
</ul>
<div>
<br /></div>
<u>Salad:</u><br />
<ul>
<li>2 tablespoons butter</li>
<li>1 cup slivered almonds</li>
<li>3 tablespoons sesame seeds, toasted</li>
<li>1/4 teaspoon Chinese five-spice</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon sugar</li>
<li>16-ounce package pad thai rice noodles</li>
<li>1 kettle full of boiling water</li>
<li>2 tablespoons sesame oil</li>
<li>2 carrots, julienned</li>
<li>1/2 long English cucumber, seeded and julienned</li>
<li>1 red pepper, seeded and julienned</li>
<li>2 cups bean sprouts (washed well)</li>
<li>1 bunch green onions, sliced diagonally</li>
</ul>
<b>Directions</b><br />
Blenderize all Dressing ingredients except cilantro and vegetable oil, using an immersion blender or a food processor, until just mixed. Then, while still mixing, add vegetable oil in a slow steady stream. stir in half of the cilantro, setting the rest aside.<br />
<br />
Heat butter in a pan, then add the slivered almonds, sesame seeds, five-spice, and salt, stirring until golden brown, about 3-4 minutes. Add sugar and cook, while stirring, for another 30 seconds. Remove from heat and allow to cool completely.<br />
<br />
Place rice noodles into a large bowl, and pour the boiling hot water over top until covered completely. Soak for 10 minutes, or until just tender. To avoid the noodles sticking together, give them a store every couple of minutes. Once cooked, drain the noodles, rinse with cold water, put back into the bowl, and toss with sesame oil.<br />
<br />
Add the julienned carrots, julienned cucumber, julienned red pepper, bean sprouts, and green onions to the noodles. Add the dressing. Toss to combine all ingredients (you may need to use your hands - I do!).<br />
<br />
Garnish with the remaining cilantro, and the toasted almonds and sesame seeds.<br />
<br />
Enjoy!</div>
Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com5tag:blogger.com,1999:blog-3295756832250834915.post-12752605413209593192015-05-02T08:51:00.001-07:002015-05-02T09:01:49.249-07:00Alex's Crispy & Crunchy Baked Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xNAF3cxMAPhsIDflq43WLqWPgK8cNqLkVvfiT-z8sVXGOj1SU6DeH0UkIeg77rHqEzmXSjgwodZf2BeK0uzqFmYN0S63qnbsd2dbqFzAuPv5A3dludsREgDVSwa6Cp3KD1H6sufAx4M/s1600/Crunchy+Baked+Chicken+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xNAF3cxMAPhsIDflq43WLqWPgK8cNqLkVvfiT-z8sVXGOj1SU6DeH0UkIeg77rHqEzmXSjgwodZf2BeK0uzqFmYN0S63qnbsd2dbqFzAuPv5A3dludsREgDVSwa6Cp3KD1H6sufAx4M/s1600/Crunchy+Baked+Chicken+Recipe.JPG" height="480" width="640" /></a><br />
<br />
Here's another recipe from my brother's girlfriend Alex and her blog <b><a href="http://thebookcooks.blogspot.ca/" target="_blank">The Bookish Cook</a>.</b> In the words of Gordon Ramsay, "This chicken is cooked perrrrfectly." Also in the words of The Hubby <i>quoting</i> Gordon Ramsay, "This chicken is cooked perrrrfectly" (in loud angry British accent).<br />
<br />
Alex nailed it again. Some of her other hits that I have copied on this blog are the <b><a href="http://www.playingwithmyfood.net/2013/10/flourless-spicy-dark-chocolate-cake.html" target="_blank">Flour-less Spicy Dark Chocolate Cake</a> </b>(The Hubby's favourite cake and also gluten free!) and the <b><a href="http://www.playingwithmyfood.net/2014/12/brussels-sprouts-salad-with-bacon-recipe.html" target="_blank">Brussels Sprouts Salad with Bacon, Avocado, and Lemony-Dijon Dressing</a> </b>(which is actually the salad that appears at the top left of the plate in these chicken pictures).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7B9d2enHiqMvkmhGyy3bsusLxOn8BqpeuCxPiK47CsqzOZ3DevaxtrGcff-mr2KZPcZzPe2Z5HkrmK2OVgQ0e5HiOqJ0sOZs8vTuzp9YLYORd0xizIC_9vLx5ltlMLMJzk-lCqC-gD4/s1600/Crispy+Baked+Chicken+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7B9d2enHiqMvkmhGyy3bsusLxOn8BqpeuCxPiK47CsqzOZ3DevaxtrGcff-mr2KZPcZzPe2Z5HkrmK2OVgQ0e5HiOqJ0sOZs8vTuzp9YLYORd0xizIC_9vLx5ltlMLMJzk-lCqC-gD4/s1600/Crispy+Baked+Chicken+Recipe.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I'm happily hanging out in town this weekend after a super fun girls weekend on Vancouver Island last weekend. The Hubby and I ordered way too much Chinese Food last night (partly because I hangrily made the statement, "Let's order, like, WAY too much Chinese Food tonight."), so we have quite the task ahead of us this weekend in polishing that off. Other than that, I'm checking out a new kids park in my neighbourhood with my BFF Sheena and her daughter Natalie, running with my mom Sunday morning, and then The Hubby and I are checking out some local breweries with our pals Kendra and Kyle on Sunday afternoon. Nice little weekend!<br />
<br />
I hope you enjoy another recipe hit from Alex! Have a great weekend everyone. <br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<b><br /></b>
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/04/classic-knorr-spinach-dip-in-bread-bowl.html" target="_blank">Classic Spinach Dip in Bread Bowl</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/04/white-wine-sangria-jello-jigglers.html" target="_blank">White Wine Sangria Jello Jigglers</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/04/8-layered-greek-dip.html" target="_blank">8-Layered Greek Dip</a></b><br />
<br />
<b>Crispy & Crunchy Baked Chicken</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 cups panko bread crumbs</li>
<li>2 tablespoons dried Italian blend herbs</li>
<li>1/2 cup grated or ground parmesan cheese</li>
<li>1 1/2 teaspoons garlic powder</li>
<li>1/2 teaspoon paprika</li>
<li>1/2 teaspoon onion powder</li>
<li>Salt and pepper</li>
<li>4 chicken breasts (boneless, skinless)</li>
<li>1 heaping tablespoon mayonnaise</li>
<li>Drizzle of olive oil</li>
</ul>
<b>Directions</b><br />
Preheat oven to 400 degrees F. Grease a non-stick cooking sheet with cooking spray and set aside.<br />
<br />
In a large plastic bag, combine bread crumbs, herbs, parmesan, garlic seasoning, paprika, onion power, and salt and pepper to taste. Set aside.<br />
<br />
In a small bowl, toss chicken breasts with the mayonnaise, rubbing it with your hands until well coated. One at a time, put the chicken breasts into the plastic bag with the bread crumb mixture, and shake to coat the chicken completely. Repeat with all four chicken breasts, moving each to the greased baking sheet once coated. <br />
<br />
Drizzle the chicken breasts with a small amount of olive oil, and place into the oven on the middle rack. Bake for 30 minutes, then flip over and bake for 10 more minutes or until golden brown and no longer pink in the centre.<br />
<br />
Enjoy!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvyjPnm2hYJoKxLI4OEy2dU0ltTYeUJnka61P2wAzCgYMO6be8WdALXCOTV7XWYfLrhYAWP_10_Mh2zgkx9lJpnqNcgPaNsDFSIEl4EPmx5DTZqcKnhRRmKdqfhRjAaljCQPrZvitM7w/s1600/Crispy+Crunchy+Baked+Chicken+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvyjPnm2hYJoKxLI4OEy2dU0ltTYeUJnka61P2wAzCgYMO6be8WdALXCOTV7XWYfLrhYAWP_10_Mh2zgkx9lJpnqNcgPaNsDFSIEl4EPmx5DTZqcKnhRRmKdqfhRjAaljCQPrZvitM7w/s1600/Crispy+Crunchy+Baked+Chicken+Recipe.JPG" height="480" width="640" /></a><br />
<br />
<b>Recipe Source: <a href="http://thebookcooks.blogspot.ca/2013/05/southern-style-panko-chicken.html" target="_blank">The Bookish Cook</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com6tag:blogger.com,1999:blog-3295756832250834915.post-35091007678514712632015-04-16T20:29:00.002-07:002015-04-17T07:26:56.281-07:00Tuscan Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXQSeh6XG9OUc77M2JMiyXaRJSeJna6EcL8OCJqptAalJ70RzRJsWU-EtcaJw058hFQzTTKFX8CgtwD0xs4S4DGJDzEgNulIOM3ppUBJb9nJzkL_LG5KVzPkzjM2N5QVVnfM5Y03t5A4/s1600/Tuscan+Vegetable+Bean+Soup+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXQSeh6XG9OUc77M2JMiyXaRJSeJna6EcL8OCJqptAalJ70RzRJsWU-EtcaJw058hFQzTTKFX8CgtwD0xs4S4DGJDzEgNulIOM3ppUBJb9nJzkL_LG5KVzPkzjM2N5QVVnfM5Y03t5A4/s1600/Tuscan+Vegetable+Bean+Soup+Recipe.JPG" height="424" width="640" /></a></div>
<br />
Anther vegan recipe on the blog...who am I with this fake detox where I still get to drink wine and eat Girl Guide Cookies?! <br />
<br />
This soup is great on its own, but its also great as a base recipe that you can play around with. So, sure - get trendy and use kale instead of spinach! Substitute chicken broth for the beef broth if it makes you feel like a free-wheelin' babe! YOLO it with chickpeas instead of canellini beans! You can do what you want, and the main idea would be similar and delicious. <br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">Look at the rainbow of beautiful vegetables in mine!</span><br />
<div>
<div style="text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgbIfT3lj21KuWhYSuL3X-yqVH1JHCrDhzjvx3RhY7tt5aweqbwW6jMH0Vd-IwIB0MmsQqcqVZolgrkysqqoWPhg7O9lJoWtqhuchJPh_xHPICIgi_EZinW-VWQEnnvMRhRQDvr5VCKg/s1600/Tuscan+Vegetable+Soup+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgbIfT3lj21KuWhYSuL3X-yqVH1JHCrDhzjvx3RhY7tt5aweqbwW6jMH0Vd-IwIB0MmsQqcqVZolgrkysqqoWPhg7O9lJoWtqhuchJPh_xHPICIgi_EZinW-VWQEnnvMRhRQDvr5VCKg/s1600/Tuscan+Vegetable+Soup+Recipe.JPG" height="424" width="640" /></a><br />
<br />
On a completely different topic, it's been a year since I became a runner and I've never really mentioned it on this blog because I guess I was scared it wouldn't stick. But, it has stuck and I guess I'm a runner now, and here are a few of my thoughts on it.<br />
<br />
I was never a runner. I was the girl in high school that got winded and nauseous and felt like I was going to keel over in Physical Education class when we had to run a lap of the track. But back then I didn't really have to have any physical activity in my life and could eat whatever the heck I wanted and still be twig-like. I still think that Nutrition should be a semester-long class taught in today's high schools. Nowadays, in the words of my childhood orthodontist, Mother Nature's goal is to "turn a pretty girl ugly." I found out the hard way that if you don't wear your bottom retainer every night your teeth <i>will</i> go crooked again, and also that as it turns out metabolism becoming slower with age <i>is </i>a thing. And here we are.<br />
<br />
It all started for me because the location of my office building in downtown Vancouver is right on the most gorgeous stretch of seawall in North America, and right beside the 2014 Best Park In The World (according to <a href="http://www.vancouversun.com/travel/Stanley+Park+named+best+park+world+TripAdvisor/9950489/story.html" target="_blank">Trip Advisor</a>). From my office window I can see hundreds of runners every day just <i>running</i> all the time - before work, on their lunch breaks, and as the sun is going down. Seeing this every day (even on Vancouver's rainiest days) was enough to make me feel like I should be doing something like that too. After all, it can't get any easier than throwing on your runners (Canadian word for sneakers; I've been told it's not used in other countries?!) and walking a block. The only problem was that, just like when I was back in high school, I 'could not' run. <br />
<br />
So, back in May 2014 I downloaded the '5K Runner' iPhone app by ClearSky Apps. In 8 weeks it promised to take me from the couch to a 5K race. I was doubtful, but decided to give it a try. The app gets you doing a combination of run/walk intervals three times a week, until eventually on the last day of the eighth week, you can magically run for 35 minutes without stopping. I couldn't believe that it worked, but it did. From there, I wanted to keep going with their program and so I downloaded their '5K Forever' app, which helped to improve my time with walk/run speed intervals over the next eight weeks. I was on a roll at that point, so I downloaded the '10K Runner' app, and six weeks later I was able to run for an hour without stopping. After that I participated in our local 10K Terry Fox Run in September 2014 (with my mom, who is my role model in many things, including running), the 10K Turkey Trot for Thanksgiving 2014 (with my friend Ashley and a horrible head cold), and coming up this weekend I'm participating on my office team in Canada's biggest 10K run, the Vancouver Sun Run. <br />
<br />
There were a few things to overcome along the way, namely the following: the wobbly feeling of my butt always running a few steps behind me (catch up, butt!), the commitment to run three times a week in rain or shine or snow (and when it rains and snows, that promise to myself that I can't break totally sucks), Netflix, the amazing smell of popcorn being sold along the Stanley Park Seawall as I run past and can't eat it, knee issues resulting in multiple trips to the physiotherapist, and an Imposter Syndrome that I've been harbouring since my youth. But I did it.<br />
<br />
Nowadays I trail run with my mom, I run the Vancouver Seawall with friends, and I run on my treadmill at home. I'm proud (yes, proud!) to say that it's now a very healthy part of my life. Some wonderful side effects have been a 20 pound weight loss over 12 months, finding strength and feeling good, muscle definition in my legs for the first time in my life, and an amazing feeling of self accomplishment. I run for these things, but I also run for wine and cheese and pasta and health and vanity and better fitting jeans. But the best side effect of running so far has been the ability to completely silence my mind to almost everything else and just concentrate on the matter at hand - running. Some people think when they run; for me it's the only time in my life when my head is totally clear, and I have found that I crave that. There is a wonderful piece from <a href="http://theoatmeal.com/comics/running" target="_blank">The Oatmeal</a> that totally speaks to me on this topic, with my favourite line being, "I run very fast because I desperately want to stand very still." It's not about the butt, it's about the brain. If you are a runner and have some time, click on the link and have a look...it's worth the read. <br />
<br />
I recently went back to my high school track, and ran around it 28 times without stopping, just to prove to myself that I could. The high school version of me would have been impressed.<br />
<br />
<br />
OK, back to the soup...<br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!<br />
<br />
<b><br /></b>
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/04/classic-knorr-spinach-dip-in-bread-bowl.html" target="_blank">Classic Spinach Dip in Bread Bowl</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/04/chicken-and-broccoli-casserole-with.html" target="_blank">Chicken and Broccoli Casserole in Creamy Curry Sauce </a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/04/8-layered-greek-dip.html" target="_blank">8-Layered Greek Dip</a></b><br />
<br />
<b>Tuscan Vegetable Soup</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 (15 to 19-ounce) can canellini beans (white kidney beans), drained and rinsed</li>
<li>1 tablespoon olive oil</li>
<li>1/2 large red onion, diced (about 1 cup)</li>
<li>2 carrots, diced (about 1/2 cup)</li>
<li>2 stalks celery, diced (about 1/2 cup)</li>
<li>1 small zucchini, diced (about 1 1/2 cups)</li>
<li>1 clove garlic, minced</li>
<li>1 teaspoon dried thyme (or use 1 tablespoon chopped fresh thyme leaves)</li>
<li>1/2 teaspoon dried sage leaves (or use 2 teaspoons chopped fresh sage leaves)</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon freshly ground black pepper</li>
<li>4 cups low-sodium broth (beef or chicken or vegetable broth is fine)</li>
<li>1 (14.5-ounce) can diced tomatoes</li>
<li>2 cups baby spinach leaves</li>
</ul>
<b><br /></b>
<b>Directions</b><br />
In a small bowl, mash 1/2 of the canellini beans with a potato masher, and set aside.<br />
<br />
Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt, and pepper. Cook, stirring occasionally until the vegetables are soft, about 5 minutes.<br />
<br />
Add the broth and tomatoes with their juice, then bring to a boil over high heat. Add the beans (whole beans and mashed beans), and the spinach leaves, then cook until the spinach is wilted, about 3 minutes. <br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html" target="_blank">Tuscan Vegetable Soup Recipe - Food Network</a></b></div>
Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com6tag:blogger.com,1999:blog-3295756832250834915.post-34650683232177405902015-04-12T15:05:00.000-07:002015-04-12T15:23:42.936-07:00Kale, Shrimp, and Chickpea Pitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12B4rz831uR2B78VQgxWyZsQZkZ8URfznxfCQbURPwPM4FcE3Azm-z7ER_fwbulOTzd-hju1aE1WFuqdeIaNxu8R80Zw0AhdtUycA-Jlh1T2UZZqM9Bm2PAp1yLPN7JL7T8i1vWLautA/s1600/Kale+Prawn+Chickpea+Pitas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12B4rz831uR2B78VQgxWyZsQZkZ8URfznxfCQbURPwPM4FcE3Azm-z7ER_fwbulOTzd-hju1aE1WFuqdeIaNxu8R80Zw0AhdtUycA-Jlh1T2UZZqM9Bm2PAp1yLPN7JL7T8i1vWLautA/s1600/Kale+Prawn+Chickpea+Pitas.JPG" height="424" width="640"></a></div>
<br>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
So I'm officially in Detox Mode 3000.</div>
<br>
Actually make that 6000.<div><br></div><div>Actually let's amend that to 2000 (I forgot that I drank a bottle of wine last night).<br>
<br>
First a trip to San Francisco to visit an old gal pal for 4 nights (so fun! why doesn't she live closer! damn geography! all we did was eat and drink and repeat!) <br>
<br>
The Hubby was whooping it up in Phoenix with a friend at the same time.<br>
<br>
Then with less than 10 days turnaround, we took a trip with my parents to New Orleans for 5 nights (so fun! why is my next vacation so far away! all we did was eat very deep fried food, and drink, and repeat!). <br>
<br>
It was our fourth time in New Orleans in the past 4.5 years, so I guess you could say that we are basically Southerners now. Because Southerners usually like to spend an entire afternoon in New Orleans watching two Canadian hockey teams play against each other in an Irish bar with the afternoon's climax being when the entire bar sings the Canadian National Anthem in unison. True story. It was a great day. <br>
<br>
Anyways, I'm basically 700 pounds heavier than I was a month ago (well, remove two zeros, but STILL), and I want my pants to fit again! The Hubby must feel the same way because the lunches he has taken to work this week have consisted of the following: raw broccoli, raw cauliflower, ranch dip, banana. Exciting! We also have a new evening ritual three times a week when Big Brother Canada is on, where we go into his Man-Cave in the basement and he rides the stationary bike and I walk or run on the treadmill beside him. It's quite quaint. Couples who play together stay together? Ha!<br>
<br>
I thought these healthy Kale, Shrimp, and Chickpea Pitas would also help us on our quest to remove the unwanted poundage. The Hubby freaked out a little bit at the idea of eating kale, but in the end even he was gobbling these pitas down. I used prawns, but the original recipe from Food Network called for shrimp. The filling has grape tomatoes and some finely chopped red onion, but you could really mix it up however you wanted, and it would be great. The lemony-garlicky dressing really makes these pita pockets delish! Everything tastes very fresh and healthy and nom nom nom! Oh, and I think they took me about 11 minutes to make, which makes Megan and happy girl on a weeknight when the hangry-ness tends to settle in quickly.<br>
<br>
I'm going to keep the detox train going with a healthy Tuscan Vegetable Soup coming up on the blog later this week. Choo choo!<br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFLC6nNkc5ZGvwahf19ZVdl0TljjJgw_cmbdyoby4Mu6Oc6JOf8wliOjaFJ132wA54DbKK_nbtO6iKQPN_cmUxo4wT1NDb3l1tCehP5uBW2rhPCKm0c0GYnGxGN9iPnyd9p33v94H4HA/s1600/Kale+Shrimp+Chickpea+Pitas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFLC6nNkc5ZGvwahf19ZVdl0TljjJgw_cmbdyoby4Mu6Oc6JOf8wliOjaFJ132wA54DbKK_nbtO6iKQPN_cmUxo4wT1NDb3l1tCehP5uBW2rhPCKm0c0GYnGxGN9iPnyd9p33v94H4HA/s1600/Kale+Shrimp+Chickpea+Pitas.JPG" height="424" width="640"></a><br>
<br>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br>
<b><br></b>
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/04/curry-coconut-chicken-vegetable-soup.html" target="_blank">Curry Coconut Chicken Vegetable Soup</a></b><br>
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/04/cookies-and-cream-cheesecake-bars.html" target="_blank">Cookies and Cream Cheesecake Bars</a></b><br>
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/04/creamy-hummus.html" target="_blank">Classic Creamy Hummus </a></b><br>
<br>
<b>Kale, Prawn, and Chickpea Pitas</b><br>
<br>
<b>Serves: </b>4<br>
<br>
<b>Ingredients</b><br>
<ul>
<li>1/2 cup plain low-fat yogurt (don't accidentally buy vanilla!)</li>
<li>3 tablespoons extra-virgin olive oil, divided</li>
<li>Juice of 1 lemon</li>
<li>1 garlic clove, finely grated</li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon cayenne pepper</li>
<li>1 small bunch kale, stems removed and leaves thinly sliced (or use baby kale)</li>
<li>3/4 pound medium shrimp (or prawns), peeled and deveined</li>
<li>Freshly ground pepper</li>
<li>1 15-ounce can chickpeas, drained, rinsed, and patted dry</li>
<li>1 pint grape tomatoes, halved</li>
<li>1/4 small red onion, thinly sliced</li>
<li>4 pieces pita pockets, halved</li>
</ul>
<b>Directions</b><br>
In a large boil, whisk together the yogurt, 2 1/2 tablespoons of the olive oil, the lemon juice, garlic, salt, and cayenne pepper. Add the kale and toss with tongs to coat. Set aside at room temperature while you make the rest of the filling.<br>
<br>
Heat the remaining 1/2 tablespoon of olive oil in a pan over medium heat. Add the shrimp, sprinkle with some freshly ground pepper, and cook until no longer pink, about 4 minutes. Remove from heat and allow to cool slightly. <br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1BSMWysvx8ojfeZI3zsdRd-k4ly1KpJbIMhY_xTYtX02-M8wI32l7TsRFHKpKCXZOJpUsh7IVDKD77F4mP2Su-KpkohtOvuAAoMJs6pJwId0I636hLTU9pP6HtagjSXgvrbtkIrds7I/s1600/Kale+Shrimp+Chickpea+Pitas+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1BSMWysvx8ojfeZI3zsdRd-k4ly1KpJbIMhY_xTYtX02-M8wI32l7TsRFHKpKCXZOJpUsh7IVDKD77F4mP2Su-KpkohtOvuAAoMJs6pJwId0I636hLTU9pP6HtagjSXgvrbtkIrds7I/s1600/Kale+Shrimp+Chickpea+Pitas+1.JPG" height="424" width="640"></a><br>
<br>
Add the chickpeas, tomatoes, red onion, and shrimp to the bowl with the kale, and toss gently with the tongs to coat everything well. <br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgNNmevZGJgSsEXv2AvCPBBE7JFk5v_r0C3aPL5Sw63RG2p7qpQBJWE5vgzp8ug4q27jK2mZWHm-pJHrfbVTlLFn7ZMNcsGUzHivuWUdFiIm7_kD7C65_mN1a80iHFgFnax2o-J3BzUM/s1600/Kale+Shrimp+Chickpea+Pitas+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgNNmevZGJgSsEXv2AvCPBBE7JFk5v_r0C3aPL5Sw63RG2p7qpQBJWE5vgzp8ug4q27jK2mZWHm-pJHrfbVTlLFn7ZMNcsGUzHivuWUdFiIm7_kD7C65_mN1a80iHFgFnax2o-J3BzUM/s1600/Kale+Shrimp+Chickpea+Pitas+2.JPG" height="424" width="640"></a><br>
<br>
To prepare the pita pockets, stack them on a plate and microwave for about 30 seconds until warm. This will also make them easier to open. Fill the pitas with the kale-shrimp mixture. Enjoy!<br>
<br style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">
<b>Recipe Source: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-kale-pitas.html#communityReviews" target="_blank">Food Network - Kale and Shrimp Pitas</a></b><br>
<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecNF1PbF8Ri92ATGPSx41LobygLNFvVB-oX3VN4FSDctd07dkIbYbqE8s16EzXqa_uUWEgARRbFx3SzoJ8zvEr9cMS2BbpQHo5SLkO0UtaxKSYWsZaS9fFua02-Ms1QAlLd77Y4kRDXg/s1600/Kale+Shrimp+Pitas+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecNF1PbF8Ri92ATGPSx41LobygLNFvVB-oX3VN4FSDctd07dkIbYbqE8s16EzXqa_uUWEgARRbFx3SzoJ8zvEr9cMS2BbpQHo5SLkO0UtaxKSYWsZaS9fFua02-Ms1QAlLd77Y4kRDXg/s1600/Kale+Shrimp+Pitas+Recipe.JPG" height="424" width="640"></a></div>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com3tag:blogger.com,1999:blog-3295756832250834915.post-34999026643870283952015-04-11T08:39:00.000-07:002015-04-11T08:52:14.507-07:00Vegetarian Yam and Black Bean Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBydWzZ9RC76tWsuBdNtHMqe5BPKuxt6pi5dSYP5LUVPkZSrtG6dOobttO0wFqjvG7sPefAJvWBQ_Pjg7x4EE2tr7IB6eifJ66y7nCGZvfh1cR75vb_cTOLRwGEhpCpea7XD2ceFdGn9M/s1600/Yam+Black+Bean+Stew+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBydWzZ9RC76tWsuBdNtHMqe5BPKuxt6pi5dSYP5LUVPkZSrtG6dOobttO0wFqjvG7sPefAJvWBQ_Pjg7x4EE2tr7IB6eifJ66y7nCGZvfh1cR75vb_cTOLRwGEhpCpea7XD2ceFdGn9M/s1600/Yam+Black+Bean+Stew+Recipe.JPG" height="424" width="640" /></a><br />
<br />
It's been nice and warm in Western Canada, but on the eastern part of the country they haven't been so lucky. Why must it unfairly snow all the way into April over on the east coast, while on the west coast we haven't seen snow all year (and crocuses have been out of the ground and cherry blossoms in bloom since February)? I don't know, I don't know. This comfort food recipe is for the east coasters (you're welcome). Of course, you can still enjoy it in Spring weather too!<br />
<br />
I love when I'm eating something and I know that not only does it taste good, but it's wholesome and nutritious. This Vegetarian Yam and Black Bean Stew has chili and soup-like components, and I love the chunks of fresh yam.<br />
<br />
This recipe came to me from a girl who I work with named Jenna, who you may remember from <b><a href="http://www.playingwithmyfood.net/2014/08/mango-and-black-bean-quinoa-salad.html" target="_blank">Mango and Black Bean Quinoa Salad</a></b> fame. Jenna eats a dairy-free and gluten-free diet, so her recipes follow the same dietary restrictions or can be modified easily (for instance, in this recipe you can substitute the all-purpose flour for gluten-free flour, or just eliminate it altogether). What they aren't missing is taste, flavour, and colour. I've told her to keep the recipes coming, because they are keepers! <br />
<br />
Happy one week belated Easter!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/04/curry-coconut-chicken-vegetable-soup.html" target="_blank">Curried Coconut Chicken Vegetable Soup</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/03/spinach-quinoa-salad-with-grapefruit.html" target="_blank">Spinach Quinoa Salad with Grapefruit</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/03/greek-quinoa-salad.html" target="_blank">Greek Quinoa Salad</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSVIiMSL0TCRUk3W2nCaA6iN-f4VHAE5uxhYY5b-znveaKYvAVZ275hEbohtHzoIUj0I6r3PiujMkEvhf6CYckkRSrGNIRWnldegslfpncn69314pIehKP27_hjhVzrED3qIKi5MwAc8/s1600/Yam+Black+Bean+Stew+Recipe+Paleo+Gluten+Free+Vegan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSVIiMSL0TCRUk3W2nCaA6iN-f4VHAE5uxhYY5b-znveaKYvAVZ275hEbohtHzoIUj0I6r3PiujMkEvhf6CYckkRSrGNIRWnldegslfpncn69314pIehKP27_hjhVzrED3qIKi5MwAc8/s1600/Yam+Black+Bean+Stew+Recipe+Paleo+Gluten+Free+Vegan.JPG" height="424" width="640" /></a><br />
<br />
<b>Yam and Black Bean Stew</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 tablespoons olive oil</li>
<li>1 medium onion, chopped</li>
<li>1 green pepper (seeds and stem removed), chopped</li>
<li>2 garlic cloves, minced</li>
<li>1 teaspoon chili powder</li>
<li>1 1/2 teaspoon cumin</li>
<li>1 1/2 teaspoon dried oregano</li>
<li>Pinch of crushed red chili flakes</li>
<li>3 cups peeled and cubed yams</li>
<li>1 can black beans, drained and rinsed well</li>
<li>1 can diced tomatoes</li>
<li>1 tablespoon tomato paste</li>
<li>2 cups chicken broth</li>
<li>1 tablespoon flour</li>
<li>Salt and pepper, to taste</li>
<li>3 green onions, thinly sliced (for garnish)</li>
</ul>
<b>Directions</b><br />
Heat oil in large pot over medium heat. Add onion and green pepper and cook for 4 - 5 minutes, until tender. Add the garlic, chili powder, cumin, oregano, and chili flakes, and cook for 3 minutes longer. Add the yams, beans, tomatoes, tomato pasts, broth, flour, salt, and pepper, and bring to a gentle simmer. Simmer 10 - 15 minutes, until yams are tender. Adjust seasonings as desired. To serve, sprinkle with sliced green onions.<br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: </b>Jenna!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzCJLSwqWKt7JOSUE0UU11T21NGwghffSbUO4q-cAMYVENjLYBgNgeesUZsHZkSQRaDBxqObs13K_er6nO5HiYPzJlyULj4sCEyUdCSZhn13HpZ1frX8AAhBGbGxdEyWApgDstIt4Xp4/s1600/Yam+Black+Bean+Stew+Recipe+Paleo+Gluten+Free+Vegan+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzCJLSwqWKt7JOSUE0UU11T21NGwghffSbUO4q-cAMYVENjLYBgNgeesUZsHZkSQRaDBxqObs13K_er6nO5HiYPzJlyULj4sCEyUdCSZhn13HpZ1frX8AAhBGbGxdEyWApgDstIt4Xp4/s1600/Yam+Black+Bean+Stew+Recipe+Paleo+Gluten+Free+Vegan+1.JPG" height="424" width="640" /></a>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com2tag:blogger.com,1999:blog-3295756832250834915.post-41383672240854285972015-03-18T21:39:00.001-07:002015-03-29T11:22:07.540-07:00Brussels Sprouts Caesar Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8Mqf5ynRw8KzD6ZDh6LgwcwvlPo2FzSafW2hLQeRJX8S-ocNCqkoFmgS5_3AqugS_AXCuKi5uRuAjOlr9V9xSi55ChQ47xKjzB3tCddCa4Jk_XkjJZQTV0vNzoAnKHoGPGVq09P1Sok/s1600/Brussels+Sprouts+Caesar+Salad+Recipe+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8Mqf5ynRw8KzD6ZDh6LgwcwvlPo2FzSafW2hLQeRJX8S-ocNCqkoFmgS5_3AqugS_AXCuKi5uRuAjOlr9V9xSi55ChQ47xKjzB3tCddCa4Jk_XkjJZQTV0vNzoAnKHoGPGVq09P1Sok/s1600/Brussels+Sprouts+Caesar+Salad+Recipe+9.JPG" height="424" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The Hubby and I got a little bit obsessed with the <b><a href="http://www.playingwithmyfood.net/2014/12/brussels-sprouts-salad-with-bacon-recipe.html" target="_blank">Brussels Sprouts and Bacon Salad</a> </b>that we were hitting pretty hard around Christmas-time. So I decided to take the peeled Brussels Sprouts idea and turn it into a <i>Caesar Salad</i> peeled Brussels Sprouts idea. And it was a good idea! Mmm.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uuvIBuxtsC2C7luSvEeWbRjEmEqXyUTm0KQRK-NOFXHIRr96sG7LZjmtA59wtl1FnJZMLv02ii9Kx9XdD030hdUZv-643_mP0sPjcg5Aipt8cgKIxLrg2P73vLGARdNmkshhd1r7eyI/s1600/+Brussels+Sprouts+Caesar+Salad+Recipe+5.JPG" height="424" style="text-align: center;" width="640" /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Warning - the <a href="http://www.playingwithmyfood.net/2012/01/caesar-salad.html" target="_blank"><b>Caesar dressing</b></a> recipe is super garlicky, which I love. Yum. Regarding the Brussels sprouts themselves, we have found that the smaller ones are better because the leaves are thinner. But make sure to remove the looser outer leaf (it's not good in the salad), as well as any other scruffy looking leaves. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I'm off to San Francisco to visit my friend Ariana, and I can't wait! Lots of girl time and wine (a bit of a redundant statement), including an overnighter in Napa. Woo! I've packed my suitcase with some gifts for her in the form of Canadian delicacies not sold in the United States, such as ketchup-flavoured potato chips, all-dressed flavoured potato chips, Hawkins Cheezies, Kit Kats, Coffee Crisps, Smarties, and Aero. Oh, and I can't forget le piece de résistance...a few packets of McChicken Sauce straight from McDonalds. Apparently McChickens don't come with McChicken Sauce on them in the good old US of A, and that just doesn't work for her. And, you don't know Ariana, but she will love this care package of Canadian junk food.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzi4IgWBSEU5j40cFRgUpwGfg0PN7nB4SAsyroG-p1p3P9usKI-XXOsyEFjH_XLGEKcx4hoWz2HJrjuHuID_3VdUDJJSWRBn2wKAa10lz8kae14xtrpSoyfyE5vhfpWhmIZjHc00NUaA/s1600/IMG_8340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzi4IgWBSEU5j40cFRgUpwGfg0PN7nB4SAsyroG-p1p3P9usKI-XXOsyEFjH_XLGEKcx4hoWz2HJrjuHuID_3VdUDJJSWRBn2wKAa10lz8kae14xtrpSoyfyE5vhfpWhmIZjHc00NUaA/s1600/IMG_8340.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Have a great weekend everyone!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/03/spring-salad-roasted-beets-goat-cheese-pecans.html" target="_blank">Spring Salad with Roasted Beets, Goat Cheese, and Pecans</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/03/classic-beef-stew.html" target="_blank">Classic Beef Stew</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/03/very-berry-muffins.html" target="_blank">Very Berry Muffins</a></b><br />
<br />
<b>Peeled Brussels Sprouts Caesar Salad</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<ul>
<li><span style="font-family: inherit;">5 pounds Brussels Sprouts, trimmed, with outer layer and any scruffy leaves discarded</span></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1 garlic clove, minced </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1/3 cup olive oil </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">salt and fresh ground pepper, to taste </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1/4 tsp. dry mustard </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1 1/2 tsp. Worcestershire sauce </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1 1/2 tsp. anchovy paste</span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1 egg </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">1 - 2 tbsp. fresh lemon juice </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">Freshly grated parmesan cheese </span></b></li>
<li><b><span style="background-color: white; font-family: inherit; font-weight: normal; line-height: 21px;">Croutons</span></b></li>
</ul>
<b><span style="font-family: inherit;">Directions</span></b><br />
<span style="font-family: inherit;">Blenderize the garlic, oil, salt, pepper, dry mustard, Worcestershire sauce, anchovy paste, egg, and lemon juice until smooth. Refrigerate until ready to use.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit; line-height: 21px;">Slice off the hard end of each Brussels sprout, pulling off the leaves one by one, and placing the leaves into a medium-sized salad bowl. Once you are done, give yourself a pat on the back. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Toss Brussels sprouts with dressing. Sprinkle on parmesan cheese and croutons, and toss again. Enjoy!</span><br />
<br />
<b>Recipe Source: <a href="http://www.playingwithmyfood.net/2012/01/caesar-salad.html" target="_blank">Caesar Salad Recipe from Playing With My Food</a></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKNzyzcPf1f5SzW_zMZTTmF7kXQa_sYyrWmFvHuvG8FhNLBFXbkb8301WcsmcE2yuHwNXiz6RQOxqH3-7wJTRZ-cTSurI2moskFa2gm5BNZ-QaF3iXxSoqOCQgOLCnUndvNJiab9wcDU/s1600/Brussels+Sprouts+Caesar+Salad+Recipe+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKNzyzcPf1f5SzW_zMZTTmF7kXQa_sYyrWmFvHuvG8FhNLBFXbkb8301WcsmcE2yuHwNXiz6RQOxqH3-7wJTRZ-cTSurI2moskFa2gm5BNZ-QaF3iXxSoqOCQgOLCnUndvNJiab9wcDU/s1600/Brussels+Sprouts+Caesar+Salad+Recipe+10.JPG" height="424" width="640" /></a>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-12546169128171874402015-03-16T22:52:00.000-07:002015-03-17T07:33:34.301-07:00Prawn and Andouille Sausage Gumbo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT_zDHQJuoQkvFJ2R00OQYqgy5j2jLV61z-1z3Yz48AM5syINM6iBg5vA0adbjMk2ZwBMIC46w5dR-x7lA-7IVnI0DrSVniyqUdikOCfUDmcLk6KCJ-51133JhnfcgNt0qwNyVej89PM/s1600/Sausage+and+Shrimp+GUmbo+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT_zDHQJuoQkvFJ2R00OQYqgy5j2jLV61z-1z3Yz48AM5syINM6iBg5vA0adbjMk2ZwBMIC46w5dR-x7lA-7IVnI0DrSVniyqUdikOCfUDmcLk6KCJ-51133JhnfcgNt0qwNyVej89PM/s1600/Sausage+and+Shrimp+GUmbo+recipe.JPG" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Ever since our first visit to New Orleans for our honeymoon in 2010, The Hubby has been asking me to recreate in our kitchen the delicious gumbo that we ate there. He even <strike>begrudingly</strike> approved the purchase of a cookbook with a gumbo recipe in it from our favourite restaurant there (NOLA), even though I have 90 million cookbooks already (side note: and want more, more, MORE!) Then we went back to New Orleans in 2012, and again in 2014, and coming up again this year, and still I hadn't made the gumbo.</div>
<br />
But then! My mom and I decided to make the gumbo together one night, and I surprised The Hubby with a hot bubbling pot of this Creole concoction the next day. He was stoked (well, as stoked as one can get over soup). I was redeemed.<br />
<br />
So, I'm either a really good wife, or a really bad wife. Or both (but probably the second one). In any event, I'm glad that I put my cookbook (Emeril's Potluck) to good use and finally got around to making this gumbo. It was delicious, and one of those things that is better the second time that you eat it, and since this is a big recipe, the third and fourth and maybe even sixth time that you eat it too.<br />
<br />
The stores didn't have any fresh okra when I was making this dish, so I purchased it from Safeway's frozen vegetable section and it worked just fine. Having never worked with okra before I was very surprised at the resulting 'goo' or slime that appears when you start cooking it. The slime just keeps coming and coming, and I just kept commenting and commenting on how, just, WEIRD it was, and my mom just kept tolerating and tolerating my incessant <i>noticing</i> <i>of </i>and <i>commenting on</i> the slime. But then the slime cooks itself away and eventually it becomes the thickening (and flavouring!) agent in this gumbo. You can't skip the okra...plus it's a fun science experiment to watch along the way. <br />
<br />
We are heading to New Orleans again this year, and I can't wait! This time my parents are joining us too. But dare I say...I actually enjoyed this homemade gumbo more than the authentic stuff that we ate in the (ok, yes, very touristy, but still more authentic than say, Canada, for instance) French Quarter. <br />
<br />
And if you're in the mood for Cajun / Creole food, here is an awesome <b><a href="http://www.playingwithmyfood.net/2012/06/classic-chicken-jambalaya.html" target="_blank">Jambalaya Recipe</a> </b>that appeared on this blog back in 2012.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ktL4M_mjLQzQHxoPLvp-VZibAmL3lii_Y7X55Izdq-qAtrk1FhVMHK1MZpkOCI0_G6ob9UGJ16JQHomA4cAOg5CnlI7OwQU8qzy6FFuxv0_gSHZFb2rr4xO6thCu2PD9cW8_l0eiBss/s1600/Prawn+and+Andouille+Sausage+Gumbo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ktL4M_mjLQzQHxoPLvp-VZibAmL3lii_Y7X55Izdq-qAtrk1FhVMHK1MZpkOCI0_G6ob9UGJ16JQHomA4cAOg5CnlI7OwQU8qzy6FFuxv0_gSHZFb2rr4xO6thCu2PD9cW8_l0eiBss/s1600/Prawn+and+Andouille+Sausage+Gumbo.JPG" height="640" width="640" /></a><br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<b><br /></b>
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/03/easy-bbq-chicken-salad-recipe.html" target="_blank">Easy Weeknight No-Brainer BBQ Chicken Salad</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/03/butternut-squash-risotto-with-arugula.html" target="_blank">Butternut Squash Risotto with Arugula</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/03/crispy-chicken-with-green-curry-sauce.html" target="_blank">Crispy Chicken with Green Curry Sauce</a></b><br />
<br />
<b>Prawn & Andouille Sausage Gumbo</b><br />
<br />
<b>Serves: </b>10<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 tablespoons olive oil</li>
<li>1 pound Andouille sausage, sliced into 1/4-inch round slices</li>
<li>2 pounds okra (frozen or fresh), stems trimmed off, and then cut into 1/4 inch round slices</li>
<li>2 cups canned tomatoes, finely chopped</li>
<li>1 cup onion, finely chopped</li>
<li>1/2 cup green pepper, finely chopped</li>
<li>1/2 cup celery, finely chopped</li>
<li>1 tablespoon garlic, minced</li>
<li>2 1/2 teaspoons salt</li>
<li>1/2 teaspoon cayenne pepper</li>
<li>2 bay leaves</li>
<li>3/4 teaspoon dried thyme</li>
<li>8 cups chicken broth</li>
<li>2 pounds prawns, peeled and deveined</li>
<li>1/2 teaspoon paprika</li>
<li>1/2 teaspoon garlic powder</li>
<li>1/4 teaspoon freshly ground pepper</li>
<li>1/4 teaspoon dried oregano</li>
<li>Fresh parsley, finely chopped (for garnish)</li>
<li>Green onions, thinly sliced (for garnish)</li>
<li>Cooked white rice, for serving</li>
</ul>
<br />
<b>Directions</b><br />
In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook for five minutes, or until fat is rendered. Add the okra and cook, stirring continuously, for 10 to 12 minutes, or until most of the slime disappears. Add the tomatoes, onion, green pepper, celery, and garlic, then cook, stirring often, for 10 minutes, or until the okra and the vegetables are soft and the slime from the okra has completely disappeared. Add the salt, cayenne pepper, bay leaves, thyme, and chicken broth. Stir well, and bring to a boil.<br />
<br />
Meanwhile, put your prawns into a medium sized bowl, then sprinkle with paprika, garlic powder, pepper, oregano, and a dash of salt. Toss to make sure that the seasoning is distributed over all of the prawns, then set aside. <br />
<br />
Once your pot is boiling, reduce the heat to medium, and simmer, uncovered, for 15 minutes. Add the prawns and cook, stirring occasionally, for 30 minutes. Remove the bay leaves.<br />
<br />
To serve put the heated cooked rice into a bowl, then top with the soup. Garnish with parsley and green onions. <br />
<br />
Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://emerils.com/126624/shrimp-okra-and-tomato-gumbo" target="_blank">Emeril's Potluck - Shrimp, Okra, and Tomato Gumbo</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-32890060794456752412015-03-11T21:20:00.001-07:002015-03-11T21:20:42.930-07:00Slow Cooker Creamy Santa Fe ChickenOh, I looooooooove it when you don't have to pre-cook the ingredients going into the slow cooker before throwing them into the slow cooker! This recipe does just that. No browning, sautéing, or otherwise prepping of meat or vegetables...you just toss 'em into the Crockpot and you are on your merry way. Which is the way that I feel it should be for slow cookers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h3wlGjN2_TKsZrmrDkes1SWCSfAK7f3-PPj5cTT-sSl7PE1gzGRIwZTnVu5S3o0Mm9UDA4CBgb31rG1sxj7rGL8tCn2o-sWaNeCFyS6uDHh9fVHCjXfIrYF3XnIeBO-1za1xJpXrb3s/s1600/Slow+Cooker+Creamy+Sante+Fe+Chicken+Recipe+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h3wlGjN2_TKsZrmrDkes1SWCSfAK7f3-PPj5cTT-sSl7PE1gzGRIwZTnVu5S3o0Mm9UDA4CBgb31rG1sxj7rGL8tCn2o-sWaNeCFyS6uDHh9fVHCjXfIrYF3XnIeBO-1za1xJpXrb3s/s1600/Slow+Cooker+Creamy+Sante+Fe+Chicken+Recipe+3.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops, I did it again! Another completely unappetizing picture of a total delicious meal. </td></tr>
</tbody></table>
This was another winner from the Best of Bridge cookbook series. The flavours of chicken, beans, and corn in a rich and creamy salsa and cream cheese sauce were <i>oh so good</i> overtop of white rice and served with a side salad. My rice of choice is always jasmine (even though it's more frequently used in Asian cooking) because it has such great flavour. <br />
<br />
This meal served The Hubby and me as the perfect weeknight dish on a cold rainy winter night. This recipe is a definite keeper, and we will be making it again soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhJ0BkIDDuu9ub0S86ghUaO8XX19TKAtGkXnxV6eUOmg0VTydPEVtn9xLUoSKeZpkMn4jRITiXuXg766Hd7DMVgpBYlUqhmRY5l1lVSEaOUtmo0Xkd-553qpWqpz5mgPvHNnFkEQ2BY8/s1600/Slow+Cooker+Creamy+Sante+Fe+Chicken+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhJ0BkIDDuu9ub0S86ghUaO8XX19TKAtGkXnxV6eUOmg0VTydPEVtn9xLUoSKeZpkMn4jRITiXuXg766Hd7DMVgpBYlUqhmRY5l1lVSEaOUtmo0Xkd-553qpWqpz5mgPvHNnFkEQ2BY8/s1600/Slow+Cooker+Creamy+Sante+Fe+Chicken+Recipe.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/03/butternut-squash-italian-sausage-and.html" target="_blank">Butternut Squash, Italian Sausage, and Spinach Pasta</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/03/creamy-roasted-onion-garlic-and-bacon.html" target="_blank">Creamy Roasted Garlic, Caramelized Onion, and Bacon Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/03/tomato-and-italian-sausage-risotto.html" target="_blank">Tomato and Italian Sausage Risotto</a></b><br />
<div>
<br /></div>
<b>Slow Cooker Creamy Sante Fa Chicken</b><br />
<br />
<b>Serves: </b>4<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>8 boneless skinless chicken thighs, cut into bite-sized chunks</li>
<li>1 can black beans (14 to 19oz.), drained and rinsed</li>
<li>1 cup corn kernels (frozen, canned, or fresh)</li>
<li>1 cup salsa</li>
<li>2 tablespoons tomato paste</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon chili powder</li>
<li>2 teaspoons cider vinegar</li>
<li>2 ounces cream cheese, cubed and softened</li>
<li>4 green onions, chopped</li>
</ul>
<br />
<b>Directions</b><br />
In a slow cooker, add chicken, beans, corn, salsa, tomato paste, and salt, and give everything a good stir. Cook on low for 5 - 6 hours, or on high for 2 1/2 to 3 hours. In a small bowl, stir together the chili powder and vinegar until smooth. Add the mixture to the slow cooker, along with the cream cheese. Continue to cook on high for another 15 minutes until the cheese is melted, then stir again.<br />
<br />
Serve over rice and top with green onions. Enjoy! <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZdHbTQANOlmfrPmvlra1FPPBOgMs2UghonFoKWPPEZqTC-TnGo4c5t7IDL0iK4bntasXWDVN-p6zwDXoQzgxZRdM_75rZXsPwz1XRpy1fn5TsTQ4T8DlPkZn2ENRyvfWhBmcUcwZAM0/s1600/Slow+Cooker+Sante+Fe+Chicken+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZdHbTQANOlmfrPmvlra1FPPBOgMs2UghonFoKWPPEZqTC-TnGo4c5t7IDL0iK4bntasXWDVN-p6zwDXoQzgxZRdM_75rZXsPwz1XRpy1fn5TsTQ4T8DlPkZn2ENRyvfWhBmcUcwZAM0/s1600/Slow+Cooker+Sante+Fe+Chicken+Recipe+2.jpg" height="480" width="640" /></a><br />
<br />
<br />
<b>Recipe Source: <a href="http://www.robertrose.ca/book/best-bridge-slow-cooker-cookbook" target="_blank">Best of Bridge Slow Cooker Cookbook - Creamy Chicken Santa Fe</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com4tag:blogger.com,1999:blog-3295756832250834915.post-56960208036003276272015-03-09T23:01:00.000-07:002015-03-09T23:01:10.543-07:00The Hubby's Smoked SalmonThe Hubby's first blog recipe, and of course it's one for the BBQ. My apologies to my Canadian readers who don't live on the west coast, but out here it's barbeque season all year long baby!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0azPlQhN4FlFXrnoZppeBYMPQpj-92LJ0heuG6gZhXowJ5vn3ZYl7YBMSiCkOWbhazKqKY5pR3hjwZ8xOXgcUFIBbJjS72BcNdsb0ajCw81Wa-8gVVYlYRM8PiKKWO1bTctNmRsPylVY/s1600/Smoked+Salmon+Appetizer+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0azPlQhN4FlFXrnoZppeBYMPQpj-92LJ0heuG6gZhXowJ5vn3ZYl7YBMSiCkOWbhazKqKY5pR3hjwZ8xOXgcUFIBbJjS72BcNdsb0ajCw81Wa-8gVVYlYRM8PiKKWO1bTctNmRsPylVY/s1600/Smoked+Salmon+Appetizer+Recipe.JPG" height="480" width="640" /></a></div>
<br />
Hubs has made this to-die-for smoked salmon for New Years Eve every year for the past two years (so, twice), since his parents bought him the smokebox accessory for our Weber BBQ. He stresses and fusses and toils over it as though it were his baby. <br />
<br />
"It's getting too smoked!" <br />
"I think this will be my best smoked salmon attempt yet!"<br />
"This is going to be a total fail!"<br />
"It's not getting enough smoke!"<br />
"I think the smoke level is good now!"*<br />
<br />
*he has just informed me that he has never actually said this last one.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPdPmTIR_XFWEh_BLMcE-gSqPzb80Vtw8zj2xKF4cXCmkLaSYWymvAAlOYnVM6Tk5ZLidSIM8VOZYFIoHcS6AhtKD4fD3PbqP_8mjM9SONaN2tZ7wfnIx1sGKjns_-yZwPaGBW09CrQo/s1600/Weber+smoker.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPdPmTIR_XFWEh_BLMcE-gSqPzb80Vtw8zj2xKF4cXCmkLaSYWymvAAlOYnVM6Tk5ZLidSIM8VOZYFIoHcS6AhtKD4fD3PbqP_8mjM9SONaN2tZ7wfnIx1sGKjns_-yZwPaGBW09CrQo/s1600/Weber+smoker.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The BBQ smoking away!</td></tr>
</tbody></table>
In the end it's always perfect. <br />
<br />
This year he made a double-batch because I accidentally bought double the amount of salmon that I was supposed to. That works just fine for me because now we will have super flavourful smoked salmon in our freezer for a quick appy. Speaking of quick appy, this one takes over a day to prepare in its entirety, so make sure to plan ahead. You will need some hardwood chips to smoke the salmon. The Hubby's preference is hickory.<br />
<br />
We choose to serve it with bagel chips, cream cheese, and capers. This is a crowd pleaser and he always gets rave reviews!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsgBsIT814FbcL9lpamuokBuoXn4weHWr9JLoIrZw6cHJq7-FXguss9_fytrQT4hyVaMUoI9UJhlxPAeC5XPCQUNLnvb7Rp1jLNDX2eD-Xxhe9smJdphA-LtR4gCtC4vMxl3NZ50RzPc/s1600/Smoked+Salmon+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsgBsIT814FbcL9lpamuokBuoXn4weHWr9JLoIrZw6cHJq7-FXguss9_fytrQT4hyVaMUoI9UJhlxPAeC5XPCQUNLnvb7Rp1jLNDX2eD-Xxhe9smJdphA-LtR4gCtC4vMxl3NZ50RzPc/s1600/Smoked+Salmon+Recipe.JPG" height="480" width="640" /></a><br />
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/01/turkey-meatballs-in-coconut-curry-sauce.html" target="_blank">Turkey Meatballs in Coconut Curry Sauce</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/01/curried-chicken-and-rice-soup.html" target="_blank">Curried Chicken and Rice Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/01/caesar-salad.html" target="_blank">Caesar Salad</a></b><br />
<br />
<b>The Hubby's Smoked Salmon</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2/3 cup Kosher salt</li>
<li>1/2 cup dark brown sugar</li>
<li>1/2 cup white sugar</li>
<li>1 tablespoon freshly ground black pepper</li>
<li>2 large salmon fillets or sides, pin bones removed</li>
</ul>
<b>Directions</b><br />
To prepare the rub, mix together the salt, brown sugar, white sugar, and pepper in a medium bowl. Spread a piece of extra-wide aluminum foil a little longer than the length of the salmon along the counter, then top with an equally-long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay one side of the fish skin down onto the rub, then sprinkle 1/3 of the rub onto the flesh of the salmon. Place your second piece of salmon flesh-down onto the first piece of salmon. Use the remaining rub to cover the skin on top of the second piece. Fold the plastic over the salmon to cover it completely, then close the edges of the foil together and seal tightly around the salmon.<br />
<br />
Place the wrapped fish onto a rimmed baking sheet, and top with another baking sheet. The rimmed edges are important because lots of juice (salmon juice??) leaks out during the marination process, and you need something that will collect the run-off. Weigh down with something heavy, such as a phone book, heavy cookbook, or a brick. Refrigerate for 12 hours. Flip over the salmon, then refrigerate again for another 12 hours. <br />
<br />
Unwrap the salmon and rinse well with cold water to wash off the rub. Pat the salmon dry with paper towels, then place in a cool place (not the fridge) until the salmon is dry, about 1 - 3 hours.<br />
<br />
Now you are ready to start smokin'!!! Set your BBQ's smokebox attachment or a smoker to between 150 - 160 degrees F, and start smoking your fish over hardwood chips such as hickory. Keep smoking away until the thickest part of the fish registers at 150 degrees F. After that, you can serve right away (or chill and serve), or keep it for later in the fridge for up to 3 days. We choose to serve with cream cheese, capers, and bagel chips.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUJZwjzgEIwGpISGc4u3SQIayeX0AJOo2G_RvPcVZD9_CHajk9spzUIxMpg6GbeIiOC0iTjAPegiRfRshuQGBqhYbJd_k06oTcFLfVCSOXaIdJZN7C2lwA0WNYMfb-UK3SZlFxZErWRY/s1600/smoked+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUJZwjzgEIwGpISGc4u3SQIayeX0AJOo2G_RvPcVZD9_CHajk9spzUIxMpg6GbeIiOC0iTjAPegiRfRshuQGBqhYbJd_k06oTcFLfVCSOXaIdJZN7C2lwA0WNYMfb-UK3SZlFxZErWRY/s1600/smoked+salmon.jpg" height="480" width="640" /></a><br />
<br />
<b>Recipe Source: </b><a href="http://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe.html?oc=linkback" target="_blank">Alton Brown's Good Eats - Where There's Smoke There's Fish!</a>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-80033276607463912932015-01-06T07:00:00.000-08:002015-01-06T07:23:16.756-08:00Hamburger SoupMmmmm...lately it's just all comfort food all the time on this blog!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85c9UwRjl9l7CxmwiTc5ed4NtyBl-lrx9VC7jMVStWKSLDqla6_SG5EucKRpEhF7sW6GibWbz6KEWa5HB5uuVS-v882HVcLnkaed05hVc85CLLK4qCSnsedtG_CrbjMO2xyemrToI7Vs/s1600/Best+of+Bridge+Hamburger+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85c9UwRjl9l7CxmwiTc5ed4NtyBl-lrx9VC7jMVStWKSLDqla6_SG5EucKRpEhF7sW6GibWbz6KEWa5HB5uuVS-v882HVcLnkaed05hVc85CLLK4qCSnsedtG_CrbjMO2xyemrToI7Vs/s1600/Best+of+Bridge+Hamburger+Soup.jpg" height="480" width="640" /></a><br />
<br />
This is another family favourite...Best of Bridge's delicious Hamburger Soup! This is one of my mom's best-loved recipes, and totally reminds me of home. At under 300 calories per bowl yet satisfyingly filling, this is the soup that eats like a meal baby! When I cook this bad boy I usually make a double batch and freeze half, and that way I can simply defrost for a quick and easy dinner or work lunch a few weeks later.<br />
<br />
Ok, so two quick disgusting stories about this soup that should never be told by a food blogger on a food blog that I want people to return to, but I am going to tell anyways. If you are planning on making this soup today and have a queazy stomach then maybe just skip right below to the recipe. Here we go...<br />
<br />
<b>Story 1:</b> When I was a teenager, one time my parents left my brother and I at home when they went on vacation. My mom wanted to make sure we were well fed while they were gone, so before leaving she made a slow cooker full of this Hamburger Soup. Not knowing my way around the kitchen at all (like, <b>at all</b>!) when I was a teenager, when the slow cooker finished cooking and turned off, I didn't know that meant that eventually I should put into the fridge. I happily fed my brother and myself leftover counter-top (microwave reheated) Hamburger Soup for a few days, finally noticing near the end of the batch that it was starting to taste a little <i>off</i>. Ummm...try rancid!!! I had essentially left a soup with ground beef out of the fridge for days and kept eating it. My mom honestly must have wondered where she went wrong in raising such an incompetent child. It took awhile to eat Hamburger Soup again after that.<br />
<br />
<b>Story 2:</b> When I moved out of my parents house into my first apartment, I was missing my mom's cooking from home. I went to the store and bought all of the ingredients for Hamburger Soup, and spent the entire afternoon making it (I was a slower vegetable chopper back then!). The final ingredient to add was the barley, which I had purchased in the bulk section of the grocery store. I dumped the barley in and started noticing that the soup appeared to be crawling. Ummm....crawling with bugs!!! The container of barley must have been infested, because only then did I realize that the bag that I had put the barley in was crawling on the inside. All of my hard work went to waste and I had to dump the whole double batch down the garburator. The good news was I went back to the grocery store to let them know to clean their bin, and they comped my whole grocery bill from that day! It took me awhile to eat Hamburger Soup again after that too. <br />
<br />
End of gross Hamburger Soup stories. I'm sorry. And if you still feel like making it, the recipe is below. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrHitdPcoNwTF_cl0151Q02QWjc0o_xGmjviCIlk1skPhbbY88SGepQN7FM7ZHIbffz2QJzTKwsLKq6TfCBOePEJwHrmCbTp29BJ5brj1vkatDnfn6i2i5Zqayc-sL3txbXi7vDrVQT8/s1600/Best+of+Bridge+Hamburger+Soup+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrHitdPcoNwTF_cl0151Q02QWjc0o_xGmjviCIlk1skPhbbY88SGepQN7FM7ZHIbffz2QJzTKwsLKq6TfCBOePEJwHrmCbTp29BJ5brj1vkatDnfn6i2i5Zqayc-sL3txbXi7vDrVQT8/s1600/Best+of+Bridge+Hamburger+Soup+Recipe.jpg" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/01/white-chocolate-and-cranberry-cheesecake.html" target="_blank">White Chocolate and Cranberry Cheesecake</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/01/easy-peasy-cauliflower-cheesy-soup.html" target="_blank">Easy Peasy Cauliflower Cheesy Soup</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/01/minestrone-soup.html" target="_blank">Minestrone Soup</a></b><br />
<br />
<b>Hamburger Soup</b><br />
<br />
<b>Serves: </b>8<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 & 1/2 lbs. extra-lean ground beef</li>
<li>1 medium onion, chopped</li>
<li>28-ounce can diced tomatoes</li>
<li>2 cups water</li>
<li>3 x 10-ounce cans consomme</li>
<li>1 x 10-ounce can condensed tomato soup</li>
<li>4 carrots, chopped</li>
<li>3 celery stalks, chopped</li>
<li>1/2 cup barley</li>
<li>1 bay leaf</li>
<li>1/2 teaspoon thyme</li>
<li>Freshly ground black pepper, to taste</li>
</ul>
<b>Directions</b><br />
In a large pot over medium-high heat, cook ground beef and onions until the beef is brown. Drain off all liquid from the pot. Add all remaining ingredients to pot. Bring to a boil, then reduce heat and simmer on low for at least 2 hours, or all day.<br />
<br />
<b>Recipe Source: <a href="http://www.bestofbridge.com/2009/01/01/hamburger-soup/" target="_blank">Best of Bridge 'Best of the Best' Cookbook</a></b>Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-67304904500012491662015-01-01T19:30:00.002-08:002016-12-08T22:43:08.641-08:00 Land of Nod Cinnamon BunsHappy New Year!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8itU0EcXmhVVE4FBsHetbw7hR-QwuR_i8iu6dK4dDdM3wdqmD3YkROd02N83tul-rZVK8GJfjpp5ekTEVuKo6OIaU0PtOHxsQNMH_2lj3v5cRDmnYqjhxa_uxR2RgNgeUZTV5L0QQ6zc/s1600/Land+of+Nod+Best+of+Bridge+Cinnamon+Buns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8itU0EcXmhVVE4FBsHetbw7hR-QwuR_i8iu6dK4dDdM3wdqmD3YkROd02N83tul-rZVK8GJfjpp5ekTEVuKo6OIaU0PtOHxsQNMH_2lj3v5cRDmnYqjhxa_uxR2RgNgeUZTV5L0QQ6zc/s640/Land+of+Nod+Best+of+Bridge+Cinnamon+Buns.JPG" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Just had to do a quick blog post today about these cinnamon buns that we ate for New Years Day brunch this morning. This is a recipe that we make in my family as a tradition for almost every holiday or special occasion brunch since I was a kid. The whole family loves it. It's ridiculously easy to make, and you prep it the night before so you just have to quickly pop it into the oven in the morning and, voila!, delicious home-made cinnamon rolls on your table in 25 minutes. Everyone will think you are a genius who has been up baking cinnamon buns for hours! The recipe comes from the Best of Bridge cookbook series, and the page for this recipe in my cookbook at home is worn out from overuse.<br />
<br />
We served this as one of the dishes for our friends this morning after a very fun New Years Eve games night* at our place with us and three other couples. The cinnamon buns were served alongside a hash brown casserole, an egg frittata, and fresh fruit. Oh, and Baileys/coffee and champagne mimosas too, because if you are with some of your best friends then why not be drunk twice in 2015 before noon on January 1? <br />
<br />
<i>*no games were actually played.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5zhv8PpxBkL2kH9nJVuMeX3zMk2qxK_tgNt99YXYqyvxvr7J_ZYBC0prUHhFyHOuf8qW40Oi0-Nvi1_Y1m8fi1e66IrBazDnEf_FkvhNJCsN4HWyN3c9XpMbXrJtz7eiwMf5zhbuN7s/s1600/IMG_7983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5zhv8PpxBkL2kH9nJVuMeX3zMk2qxK_tgNt99YXYqyvxvr7J_ZYBC0prUHhFyHOuf8qW40Oi0-Nvi1_Y1m8fi1e66IrBazDnEf_FkvhNJCsN4HWyN3c9XpMbXrJtz7eiwMf5zhbuN7s/s1600/IMG_7983.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ainslie, Kendra, Sara, and me!</td></tr>
</tbody></table>
I wanted to get the recipe up on the blog today because I was asked for it a couple of times. We didn't turn off the lights last night until past 4am, and I was in bed nodding off before I realized that I hadn't made the make-ahead night-before cinnamon buns! Out of bed and off to the kitchen I went (with Hubby sawing logs already). Good thing they are super easy to make and take no longer than five minutes to assemble, <b><i>if</i></b> you don't spill half of the melted butter on the floor (I did), which does in fact delay the process. I was still back in bed in a matter of about five minutes, and the effort was worth it this morning!<br />
<br />
Speaking of beds, I just want to show off our new bed and bedding because this is my blog and I can do that! <br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30XYJ1EXsrCTF0S8ZkUOSf8kmVauPB7h0qdeV5IkdDbE6YT18Zfir4ff4ECvQjYBiiRvA7fCMHcjNXSJqct7_oQp2-kQ0eb5spjhyphenhyphenXZYYTxtK7J1M8J4rfd6X8YZfuuOHeTr96b5GwWg/s1600/IMG_7713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30XYJ1EXsrCTF0S8ZkUOSf8kmVauPB7h0qdeV5IkdDbE6YT18Zfir4ff4ECvQjYBiiRvA7fCMHcjNXSJqct7_oQp2-kQ0eb5spjhyphenhyphenXZYYTxtK7J1M8J4rfd6X8YZfuuOHeTr96b5GwWg/s1600/IMG_7713.JPG" width="640" /></a></div>
<br />
The bed is from Costco (my favourite store in the world), the bedding is from West Elm, and the new mattress is so high that we almost touch the ceiling! The Hubby says he is excited for hot summer nights since he will be so close to the ceiling fan! I always thought I just was a person who has a sore back all the time, but ever since getting a new mattress my back pain has disappeared....hooray! It's the most comfy bed in the world. New year, new bed...woo hoo! But, I digress...<br />
<br />
Definitely make these gooey, sticky, delicious cinnamon buns for your next brunch and then the one after that too...you won't regret it!!! One quick word to the wise...the recipe calls for a <u>bundt</u> pan, <i><b>not</b></i> an <u>angel-food cake</u> pan. You cannot use an angel food cake pan for this recipe. I have tried to do so, my mom has tried to do so, my best friend has tried to do so, and each time the recipe fails miserably. You can pick up a cheap bundt pan at the thrift store if you don't have one already. I'm not sure how this would work in a loaf pan, but if you try it with success (or with a failure), please let me know!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2014/01/chocolate-mocha-roll.html" target="_blank">Chocolate Mocha Roll</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2013/01/meyer-lemon-chicken-piccata.html" target="_blank">Meyer Lemon Chicken Piccata</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2012/01/egg-nog-supreme.html" target="_blank">Egg Nog Supreme (another Best of Bridge winner!)</a></b><br />
<br />
<b>Land of Nod Cinnamon Buns</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>20 frozen dinner rolls</li>
<li>1 cup brown sugar</li>
<li>1/4 cup vanilla dry instant pudding</li>
<li>1 - 2 tablespoons cinnamon</li>
<li>3/4 cup raisins</li>
<li>1/2 cup melted butter</li>
</ul>
<b>Directions</b><br />
Grease a 10-inch bundt pan, add <u>half</u> of the frozen dinner rolls, then sprinkle with half of each of the brown sugar, pudding powder, cinnamon, and raisins. Repeat with the other half of the rolls, sugar, pudding, cinnamon, and raisins. Pour the melted butter overtop. Cover the bundt pan with a damp cloth (make sure not to omit this step as it is important), and leave out on the counter overnight at room temperature. In the morning, preheat your oven to 350F and bake for 25 minutes on the middle rack. Remove from the oven and let it sit for 5 minutes, then flip it out onto a serving plate. Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://www.bestofbridge.com/2001/03/01/land-of-nod-cinnamon-buns/" target="_blank">Best of Bridge Land of Nod Cinnamon Buns</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com0tag:blogger.com,1999:blog-3295756832250834915.post-9454660335265486562014-12-24T08:53:00.001-08:002014-12-24T12:48:28.190-08:00Alex's Brussels Sprouts Salad with Bacon, Avocado, and Lemony Dijon Dressing<div class="separator" style="clear: both; text-align: left;">
I dare you to try this salad and still tell me that Brussels sprouts are not your thing...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVkBFXLEhCwre0F4WfshjYoy2r84UJqp57jTcigtncFR-0-u19tYF4PN6ZFMci3oFWnCw-lmxpPRdsCO6uN7Vn9jJGRiB1lTj5KljbOg2s6TzIXkMTcAjjQwF2NRDpkGnkJ75K61GWeY/s1600/Brussels+sprouts+bacon+avocado+side+dish+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVkBFXLEhCwre0F4WfshjYoy2r84UJqp57jTcigtncFR-0-u19tYF4PN6ZFMci3oFWnCw-lmxpPRdsCO6uN7Vn9jJGRiB1lTj5KljbOg2s6TzIXkMTcAjjQwF2NRDpkGnkJ75K61GWeY/s1600/Brussels+sprouts+bacon+avocado+side+dish+recipe.JPG" height="480" width="640" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
I remember when Brussels sprouts were the reject side dish at my family's holiday dinner. That is for everyone except for my younger brother who would always request them for some unknown reason, probably just because he knew I would dread having to eat my requisite one sprout, and making things a little annoying for me was his duty as younger brother. Or maybe he actually liked them, but probably not. My granny used to make them with a delicious cheesy sauce on them, and that was my favourite way to eat them because I could smother my requisite one sprout with five servings of delicious cheese sauce to mask the flavour. It barely worked. But my love for cheese sauce grew stronger and still grows every day.<br />
<br />
Nowadays Brussels sprouts are cool again, and I don't know if it's that my tastes have changed, or more likely if it's the bacon that always seems to get thrown in with them, but I <strike>love</strike> like them! Back in 2012 I posted <a href="http://www.playingwithmyfood.net/2012/11/brussels-sprouts-with-bacon-shallots.html" target="_blank"><b>this Brussels Sprouts with Bacon and Shallots recipe</b></a> that I made as a side dish to a bacon themed dinner party that we hosted at our house. Since then I can't get enough bacon and sprouts, which is where this salad comes in. <br />
<br />
The recipe is adapted from one found on my brother's girlfriend Alex's blog, <a href="http://thebookcooks.blogspot.ca/" target="_blank"><b>The Bookish Cook</b></a>, and it is bright, crisp, and packed with flavour. Alex is a total natural in the kitchen, and ALL OF HER recipes come from her own head, which is something I am insanely jealous of. She makes this salad at home because it's my brother's favourite (you can see he is still keeping up the charade that he likes Brussels sprouts!), or in his words it's, 'sick.' Well frick, I agree, this salad is downright flu-like! <strike>I'm feeling chills coming on. I may need to take a day off of work.</strike> I...ok, ok, that's more than enough.<br />
<br />
This salad takes a little while to prepare because you have to peel each little Brussels sprout 'head' (well, that's what they look like!) one by one to make the leaves for the salad. The Hubby stood at the counter and peeled for about 30 minutes, with only about four or five curse words...so all in all pretty good! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptotwLGht85UuNL0sMlCbmMnesM98_DWGjT1HOozJxAOB0whyXWlrZasy3rtf_CmbHxnJkIXlnRWSBalINalwprXYCBWgio3XuHa2DoUlMVFtF4OamC4uLKtZt5g5JTBrsAVmc23zuZU/s1600/Brussels+sprouts+salad+with+avocado+bacon+craisins+recipe.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptotwLGht85UuNL0sMlCbmMnesM98_DWGjT1HOozJxAOB0whyXWlrZasy3rtf_CmbHxnJkIXlnRWSBalINalwprXYCBWgio3XuHa2DoUlMVFtF4OamC4uLKtZt5g5JTBrsAVmc23zuZU/s1600/Brussels+sprouts+salad+with+avocado+bacon+craisins+recipe.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Hubby's Peeling Efforts</td></tr>
</tbody></table>
<br />
The effort was worth it in the end. Once you have your sprouts peeled, you throw them in their raw form into a bowl with some toasted pumpkin seeds, some fresh sliced avocado, some crispy bacon, some dried cranberries, and some lemony dijon dressing, then toss and serve. This salad is a nutritional powerhouse. If you have leftovers, the salad will stay fresh and not wilt if you want to eat the rest the next night. The Hubby must have been ok with all the peeling because he suggested we quadruple the recipe and bring it to Boxing Day dinner this year...that's 4 pounds of sprout peeling in our future! <br />
<br />
Merry Christmas and Happy Holidays everyone!<br />
-Megan<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVQDrFXvtnALSA572JRH7U42D4ce6Ijfvb7TVpLfHIU8FQy3I2xor51VDoJzmgcPKcHtSsLUzbMLHFRHO2GTOcs4iGOWrreJU_1waX5-yPJSOwLpF48UvJbY5vkKDJOnPZKs1vyRFV00/s1600/Brussels+Sprouts+bacon+avocado+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVQDrFXvtnALSA572JRH7U42D4ce6Ijfvb7TVpLfHIU8FQy3I2xor51VDoJzmgcPKcHtSsLUzbMLHFRHO2GTOcs4iGOWrreJU_1waX5-yPJSOwLpF48UvJbY5vkKDJOnPZKs1vyRFV00/s1600/Brussels+Sprouts+bacon+avocado+salad.JPG" height="480" width="640" /></a></div>
<br />
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
<br />
<br />
<b>One Year Ago: <a href="http://www.playingwithmyfood.net/2013/11/souper-sunday-18-lentil-soup-amys.html" target="_blank">Amy's Lentil Soup Copycat Recipe</a></b><br />
<b>Two Years Ago: <a href="http://www.playingwithmyfood.net/2012/12/the-best-mashed-potatoes-ive-ever-eaten.html" target="_blank">The Best Mashed Potatoes I've Ever Eaten</a></b><br />
<b>Three Years Ago: <a href="http://www.playingwithmyfood.net/2011/12/chicken-cacciatore.html" target="_blank">Chicken Cacciatore</a></b><br />
<br />
<b>Brussels Sprouts Salad with Bacon, Avocado, and Lemony Dressing</b><br />
<br />
<b>Serves: </b>6 - 8 side dishes<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>1 pound Brussels sprouts, trimmed</li>
<li>3 sliced cooked bacon, chopped into small pieces</li>
<li>2 tablespoons pumpkin seeds or pepitas, toasted (I put into oven at 325F for 10 minutes, monitoring closely, then cool for 10 minutes)</li>
<li>1/4 cup dried cranberries, chopped into small pieces</li>
<li>1 avocado, cut into bite-sized pieces</li>
<li>3 tablespoons extra-virgin olive oil</li>
<li>1 & 1/2 tablespoons lemon juice</li>
<li>2 teaspoons Dijon mustard</li>
<li>1 teaspoon lemon zest</li>
<li>Freshly grated black pepper</li>
</ul>
<br />
<b>Directions</b><br />
Start by slicing off the hard end of each Brussels sprout, pulling off the leaves one by one, and placing the leaves into a medium-sized salad bowl. Once you are done, give yourself a pat on the back. Next, add the bacon, pumpkin seeds (or pepitas), dried cranberries, and avocado to the bowl.<br />
<br />
To make your dressing, add olive oil, lemon juice, Dijon mustard, lemon zest, and pepper to a container with a lid. Close lid and shake for 10 seconds until well-combined. Add dressing to salad and lightly toss. Enjoy!<br />
<br />
<b>Recipe Source: <a href="http://thebookcooks.blogspot.ca/2013/12/dijon-brussel-sprout-salad-with-bacon.html" target="_blank">The Bookish Cook - Dijon Brussels Sprouts Salad with Bacon</a></b><br />
<br />Playing With My Foodhttp://www.blogger.com/profile/02668421847059206805noreply@blogger.com2