tag:blogger.com,1999:blog-15369073642737095852024-03-05T13:42:23.519-08:00TeachezVousA Blog for the Try-To-Do-It-YourselferTeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1536907364273709585.post-79621257198375080672010-10-08T15:47:00.000-07:002010-10-08T19:35:36.643-07:00Autumn Pumpkin Roll with Marscapone Filling<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYsS9RPDhM8ELjCs8i_iqSUTIqfxKwMMXsZYeuvWP8Y9biru4l9B30csS6gsJEeC5IH-5RH3r8lxReNgqCxg5XfF0WQJytjOcsp8lrx2zu1eYNK0Reo19WRuctQoOPst6notA9BfAeZWu/s1600/400px-Balsam_Mountain_and_NY_28.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYsS9RPDhM8ELjCs8i_iqSUTIqfxKwMMXsZYeuvWP8Y9biru4l9B30csS6gsJEeC5IH-5RH3r8lxReNgqCxg5XfF0WQJytjOcsp8lrx2zu1eYNK0Reo19WRuctQoOPst6notA9BfAeZWu/s200/400px-Balsam_Mountain_and_NY_28.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5525826937066222786" /></a><br /><center>(Balsam Moutain, Catskills, New York)</center><br />Living in Los Angeles I truly miss the east coast autumns. I remember it being the most romantic time of year. Sweaters, colorful leaves crunching under foot, the first hint of a chill as you catch the smell of smoke from wood fires. It is the perfect time for walking hand-in-hand, kissing and curling up together. Yes, romance burns in autumn like the blazing leaves spreading across the Hudson Valley and Catskill Mountains in New York.<br /><br />Apple picking and pumpkin picking are the order of the season. Now let's use some of that great pumpkin!<br /><br />Ingredients:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaxXccOtRp3UQQvrVd8RuJI8R28zrQrj7jQtyrAlZH9cIcZsSgEvkiN1Hu3kK2u3VofKlayZP8B0W_4SoNF80Jr8XpsQNiRoqXkhGu1aiIYFDdErNGYfT4TnIedF0tKoJd9yR8BnqSsVv/s1600/IMAG0324.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaxXccOtRp3UQQvrVd8RuJI8R28zrQrj7jQtyrAlZH9cIcZsSgEvkiN1Hu3kK2u3VofKlayZP8B0W_4SoNF80Jr8XpsQNiRoqXkhGu1aiIYFDdErNGYfT4TnIedF0tKoJd9yR8BnqSsVv/s200/IMAG0324.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525818995138503698" /></a><br /><br />Cake:<br /><br />1 1/2 cups all purpose flour<br />2 cups granulated sugar<br />6 egg whites<br />1 1/3 cups pureed pumpkin<br />1/2 tsp salt<br />2 tsp pumpkin pie spice (or use 1 tsp each of cinnamon & ground cloves)<br />1 tsp baking powder<br />1 tsp baking soda<br /><br />Filling:<br /><br />8 oz marscapone cheese<br />2 oz light cream cheese (Neufchatel is perfect here!)<br />2 Tbsn pureed pumpkin<br />2 cups powdered (confectioner's) sugar<br />2 tsp vanilla<br /><br />For finish touches & pan prep:<br /><br />(2) 1/4 cup powdered (confectioner's sugar)<br />1 clean dishtowel<br /><br /><br />Directions:<br /><br />Preheat oven to 375 degrees. <br /><br />Line a rimmed cookie sheet with parchment paper, oil/flour and then, using a sifter, coat with 1/4 cup powdered sugar. Set sheet to the side.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIHGFxn2pq-dWVl9HesuhEZaFwqS2xz81OUWx4ew1Lj7P4NxIAD72q7mOS_AsCLXX2ciz9n7tPMwv4wB-RNLfPw1uBxVFyVg7ULc6TZKDSScPBtzagkTTHtxt1xUvs5SgzC9LM6oS_IvB/s1600/IMAG0327.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIHGFxn2pq-dWVl9HesuhEZaFwqS2xz81OUWx4ew1Lj7P4NxIAD72q7mOS_AsCLXX2ciz9n7tPMwv4wB-RNLfPw1uBxVFyVg7ULc6TZKDSScPBtzagkTTHtxt1xUvs5SgzC9LM6oS_IvB/s200/IMAG0327.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525820529664066354" /></a><br /><br /><br />Mix all cake ingredients together until smooth and then pour onto paper-lined cookie sheet. Bake for 15 minutes in preheated oven.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWw2vj7HG6MU_tEZAWZTVeYhGwatrIJORSuLaY7d8EsfNk49OrtgKuSpq-lvFXUJ7EE5wcrbYawSUNuBzV5Ll7q-lrpk8zm9PQlMBwhb1wuZ3WDS1iTjxcbmZ7igFF6eEI6BdXW6JNt9q/s1600/IMAG0325.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWw2vj7HG6MU_tEZAWZTVeYhGwatrIJORSuLaY7d8EsfNk49OrtgKuSpq-lvFXUJ7EE5wcrbYawSUNuBzV5Ll7q-lrpk8zm9PQlMBwhb1wuZ3WDS1iTjxcbmZ7igFF6eEI6BdXW6JNt9q/s200/IMAG0325.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525819417307250898" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv3XwiEoKUyurslgdYzNsD_T5vLXoH6wAnGilnYTv6NwfwXzCxGUywYz9eCC-S7PkLV2dx6mZPRBE0U-LCzumli9K-HvLeIHEBEv_3PZuTxCI7yJ0yvhT1WBUg_Nyt6iJpNw2XnnpENAF/s1600/IMAG0326.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv3XwiEoKUyurslgdYzNsD_T5vLXoH6wAnGilnYTv6NwfwXzCxGUywYz9eCC-S7PkLV2dx6mZPRBE0U-LCzumli9K-HvLeIHEBEv_3PZuTxCI7yJ0yvhT1WBUg_Nyt6iJpNw2XnnpENAF/s200/IMAG0326.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525820227669228434" /></a><br /><br /><br />When done (cake will feel springy to touch), remove from oven and flip onto clean dish towel. Carefully peel parchment paper off. Now it's time to roll it up.. it's going to be hot.. so be prepared!<br /><br />Starting at one end roll the cake length-wise. It will roll easiest when hot, so this is the best time to do it. When it cools it may break. You will notice when you're rolling that the towel is rolling up with it. That's good and keeps the cake from sticking to itself. Place the towel-wrapped cake on a wire rack to cool - about 1 hour. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN7RfvhRPIdUxLimRCQUML8jfhXKeAtzmruobj39bEVs_JyAacLqS53FNJsrlJ9XKS5P3eNeeWs-DpOdZp_mDTHEN9Z8ztL_aUrzJFWjcvLIMk8yoIuuFfZSBie7HffRxSLwNPNt0mQxN/s1600/IMAG0331.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN7RfvhRPIdUxLimRCQUML8jfhXKeAtzmruobj39bEVs_JyAacLqS53FNJsrlJ9XKS5P3eNeeWs-DpOdZp_mDTHEN9Z8ztL_aUrzJFWjcvLIMk8yoIuuFfZSBie7HffRxSLwNPNt0mQxN/s200/IMAG0331.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525820972946723618" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9s9b6PW_l46V8SOYiUrKr6o9USLRgFq9UGEUkaB2FgcC943XSJ6McAmIor2q4_F-cCfQtM0SgfFXQbWQEFmSrq7nVQsKkRh4aE5iX_9jWLKaVXn6tL9mjwYUZkx33aWQBwReeaSpcgQ3/s1600/IMAG0332.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9s9b6PW_l46V8SOYiUrKr6o9USLRgFq9UGEUkaB2FgcC943XSJ6McAmIor2q4_F-cCfQtM0SgfFXQbWQEFmSrq7nVQsKkRh4aE5iX_9jWLKaVXn6tL9mjwYUZkx33aWQBwReeaSpcgQ3/s200/IMAG0332.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525821243128901266" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfvNK3SHv44Bh8tDdQc6uuFo8lSjaJDc2BBRpxXH9o7TprMvaDxvs6xPR9ce1s-1oXQeQ4b5E_bcMt2_-f8WKe8Ok0LPGfBSK8cjx2Fk9jlGkSHLssv5lL265zlvuweZOBDSliM8VxuTs/s1600/IMAG0333.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfvNK3SHv44Bh8tDdQc6uuFo8lSjaJDc2BBRpxXH9o7TprMvaDxvs6xPR9ce1s-1oXQeQ4b5E_bcMt2_-f8WKe8Ok0LPGfBSK8cjx2Fk9jlGkSHLssv5lL265zlvuweZOBDSliM8VxuTs/s200/IMAG0333.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525821591019564306" /></a><br /><br /><br />While you're waiting, mix all of your filling ingredients together until very smooth. I used the whisk on my electric mixer for about 4 minutes for this. Place this in the refrigerator until about 15 minutes before you're going to use it. You don't want it too cold when you use it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduxDCr85Qj3rAW2OQ7t4MWO8xvk2O1aFV7q2FXvNhnFKQPgPIsu4oOwah-agvxxWS9aGfXH_eU6rXp_Z7OzdsoSyoNjLc0QUic1SoGfbSJYDl1jVxICJJVJrj60_Tl1PQ8GmrJGC7ME5f/s1600/IMAG0328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduxDCr85Qj3rAW2OQ7t4MWO8xvk2O1aFV7q2FXvNhnFKQPgPIsu4oOwah-agvxxWS9aGfXH_eU6rXp_Z7OzdsoSyoNjLc0QUic1SoGfbSJYDl1jVxICJJVJrj60_Tl1PQ8GmrJGC7ME5f/s200/IMAG0328.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525821980322643746" /></a><br /><br /><br />Once your cake has cooled carefully unroll it. It will retain its curl and you will now spread your filling as evenly as possible over the entire inside roll of the cake. Don't try to flatten the cake as that will cause it to crack. Once you've spread it evenly roll the cake back up so that you now have a log. You'll see the lovely spiral of cake and filling from the side. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIhFKkBPCqYgLYvnrVFlcopC4JVGNmakPHFs17f7BrrZykpG0HtL1HyaSI7nLMcGcLT9QWkUtpI3zM7DTvOcPW6AqYf0TcBhf7MYPiL5OMGAZwj0214SK0LTQ9wNz7nqUoCQ_86Q66pWr/s1600/IMAG0334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIhFKkBPCqYgLYvnrVFlcopC4JVGNmakPHFs17f7BrrZykpG0HtL1HyaSI7nLMcGcLT9QWkUtpI3zM7DTvOcPW6AqYf0TcBhf7MYPiL5OMGAZwj0214SK0LTQ9wNz7nqUoCQ_86Q66pWr/s200/IMAG0334.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525868706214956418" /></a><br />Now set it on a plate and sprinkle with 1/4 powdered sugar. If you want to be fancy outfit the plate with seasonal items like pinecones, acorns or even some cleaned colorful autumn leaves.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUggNJgT7gOUuQHFyHNV1BdRoCuz2Z4tGSxcbGPBLU_8v0AkPmybNHRuR7Z8C2OFBXFozvhGaoblOcEJ3uC69s8VRgBnj_r8RnWGZQAUsNDvjvtImZ6oCYUKaAyvRrQCQkhH-u1NjzpVHG/s1600/IMAG0346.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUggNJgT7gOUuQHFyHNV1BdRoCuz2Z4tGSxcbGPBLU_8v0AkPmybNHRuR7Z8C2OFBXFozvhGaoblOcEJ3uC69s8VRgBnj_r8RnWGZQAUsNDvjvtImZ6oCYUKaAyvRrQCQkhH-u1NjzpVHG/s200/IMAG0346.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525869053913011442" /></a><br /><br />Slice width-wise about 1/2" wide (or however big makes you happy) and serve!<br /><br />Enjoy!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-44812611525457378242010-09-10T10:27:00.000-07:002010-09-13T21:51:11.415-07:00Sweet Pea Pesto Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKzunQrAKFkoqi-XlDd5lF4Z6bUSQfYnA1-3tK5rNnRLp040F-TciiaJ5VrvzYW2SrYdnoFNHMtTWiaphoE_d8hsJphZz00E7dRYMxSpqo9G2AlsDmoBZXY_Zo2T8Wt7VqaqFQiKGV1j8/s1600/IMAG0151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKzunQrAKFkoqi-XlDd5lF4Z6bUSQfYnA1-3tK5rNnRLp040F-TciiaJ5VrvzYW2SrYdnoFNHMtTWiaphoE_d8hsJphZz00E7dRYMxSpqo9G2AlsDmoBZXY_Zo2T8Wt7VqaqFQiKGV1j8/s200/IMAG0151.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5515341238962253074" /></a><br />You know that commercial where the two guys walk around the corner the peanut butter ends up on the chocolate? Well.... that's kind of what happened here! I thought the green of the basil looked bright like peas...that started the wheels turning. My result is tasty, fresh and probably one of the fastest, most exciting summer meals that will get your taste buds jumping. Missing the flavor of summer while stuck in winter? Let this little dish brighten the darkest winter day! (Also great for bringing for pasta salads to parties)<br /><br />Ingredients:<br /><br />1 bag frozen sweet peas (allow to thaw in bag on countertop)<br />2 cloves garlic, minced<br />6 basil leaves, rough chopped<br />1/2 cup olive oil<br />2 tbsn pine nuts (you can use walnuts too!!!)<br />1 lb. of rotelle or rotini pasta (any pasta that you love will be great!)<br />Grape or cherry tomatoes<br />Parmesan cheese<br /><br />Bring a large pot of water to boil for pasta. While pasta is cooking throw everything (except pasta tomatoes & cheese) into a blender and blend til smooth. <br /><br />Once pasta is finished. Drain and put back into the hot pot. Pour everything from the blender into the pot and mix well. Cover for 3 minutes, give it another good stir and plate.<br />You can either serve it into a large bowl, adding tomatoes & cheese or you can plate individually garnishing with tomatoes & cheese.<br /><br />Then it's eat and enjoy. This entire meal will take you less than 30 minutes from the time you walk into the kitchen until the moment you put the first deliscious bite in your mouth!<br /><br />Enjoy!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-45661628295817787912010-07-11T22:37:00.000-07:002010-08-04T22:45:01.855-07:00UPDATED: Acorn Squash & Ham Stuff Shells topped with Mushrooms in Sage ButterI made this the other night and made one tray without meat for my vegetarian guest who was eating over! A tasty treat that gives you a hint of fall any time of year.<br /><br />Ingredients:<br /><br />1 medium-large acorn squash, peeled, cubed, steamed and mashed<br />1 box shells, boiled until tender, rinsed<br />2/3 cup ricotta cheese (low fat)<br />2 egg whites<br />2 Tbsn pumpkin pie spice<br />1 cup low-fat turkey ham, cut into tiny cubes<br />3/4 cup low-fat shredded mozzerella cheese<br /><br />1 cup margarine<br />8 fresh sage leaves<br />8 ounce container crimini mushrooms, sliced thin<br />1 shallot (or 1/2 small onion) minced<br /><br />Mix ricotta cheese, egg whites, cooled squash, nutmeg, cheese and cinnamon thoroughly. If cooking for a vegetarian, set aside enough for 4-6 shells per person. Add ham, mixing again.<br /><br />Stuff shells (vegetarian in separate pan please) and lay in greased pan stuffed side up. Bake in oven at 325 degrees for 45 minutes. <br /><br />While shells are cooking, melt margarine in frying pan and add sage leaves. Allow to cook on medium for about 3 minutes so that the sage can release its flavors into the margarine. Turn heat to medium high and add mushrooms. Saute until mushrooms have released their liquid and have browned. Do not allow to overcook and don't let all juice to cook off. Strain out sage leaves.<br /><br />Remove shells from the oven and give each person 4-6 shells spooning mushroom mixture over top. Do not serve sage leaves as there is a possibility that they may upset your stomach to each them. The margarine and mushrooms should have retained the strong sage flavor. <br /><br />Serve with a giant salad, baby carrots or any bright vegetable for a beautiful contrast! Enjoy!<br /><br />(This recipe was updated because I wanted it better... and it was! :) )TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-62461115929802847402010-07-11T21:49:00.000-07:002010-07-11T22:09:13.890-07:00A New Twist: Teriyaki Bangers & Wasabi MashWhen I was in England in May, I made sure to try the English classic Bangers & Mash. That means sausage and mashed potatoes. The dish I had was lovely and hearty with a dark gravy that was divine!<br /><br />I've decided to Teachezvous it up a bit with a new twist:<br /><br />Chicken-Mango Teriyaki Bangers with Wasabi Mash<br /><br />It is soooo good and will impress anyone! Did I mention how easy it was? Whoa! Way easy!<br /><br />Serves 5<br /><br />Ingredients:<br /><br />7 medium organic red potatoes, skin on, washed and cubed<br />5 chicken mango sausages (I got them at TJ's)<br />4 Tbsn wasabi (you can buy it in any grocery store).. more if you like it stronger<br />1 1/2 cups teriyaki sauce (I use Soyiyaki from TJ's)<br />1 cup skim milk (more if needed)<br />1 medium onion, sliced thin into rings<br />1/2 cup tempura breading<br />1/4 cup olive oil<br /><br />Butterfly sausages and lay in a shallow dish. Cover with teriyaki sauce and bake in oven at 300 degrees for 1/2 hour. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFOGhwSmRZmYFji2HuG4Px7SBjEwMqbXSnugFztVyyE6NmPASK7O5bEgT00am1J46sswsEayVr0OwiVhgHP07BYCsNeFCUdPNFoEpjqXWwToEuFoFQPln3N0CoNOyQeIbghSV9Y0f01IB/s1600/IMAG0084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFOGhwSmRZmYFji2HuG4Px7SBjEwMqbXSnugFztVyyE6NmPASK7O5bEgT00am1J46sswsEayVr0OwiVhgHP07BYCsNeFCUdPNFoEpjqXWwToEuFoFQPln3N0CoNOyQeIbghSV9Y0f01IB/s200/IMAG0084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492881008196203490" /></a><br /><br />Boil potatoes and drain. Add milk and wasabi and mash until smooth and creamy. Add more milk if they're too thick.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsg7NAb5JveUVL4vIwQJ7_0qiOeXCpIEaxntcyyurul4pVpKH7JymfbeuEib6AQTpqRkPsWr_rh2pMlpw5GUfUvGAN79tcbRq93QE6_fby1HIdx55M2vrjJB6LZJCViQULFMDZTpfctd2X/s1600/IMAG0083.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsg7NAb5JveUVL4vIwQJ7_0qiOeXCpIEaxntcyyurul4pVpKH7JymfbeuEib6AQTpqRkPsWr_rh2pMlpw5GUfUvGAN79tcbRq93QE6_fby1HIdx55M2vrjJB6LZJCViQULFMDZTpfctd2X/s200/IMAG0083.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492880805472996066" /></a><br /><br />In a small frying pan heat olive oil on medium until a small test of batter mix makes it sizzle. Bread onions in tempura batter and add to oil. Cook until crispy. Remove and drain on paper towel.<br /><br />Spoon about 3/4 cup mashed potatoes in the center of each plate. Top with sausage and then onions. Spoon teriyaki sauce from pan over top and a thin drizzle around the edge of the mashed potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dP4niAk-ERAeKrpJ7V4oUZhH0uoMj7wCkgyQy9g_9_tPkHhp9b7FRShjPfh1JHOE4OqTlNL4khzOLfWAJBA0mdjGc2Lt5VhEoteETIHaGR9He9D4ZVfvegQHxc0bOmSqNx8eSG2swaR_/s1600/IMAG0085.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dP4niAk-ERAeKrpJ7V4oUZhH0uoMj7wCkgyQy9g_9_tPkHhp9b7FRShjPfh1JHOE4OqTlNL4khzOLfWAJBA0mdjGc2Lt5VhEoteETIHaGR9He9D4ZVfvegQHxc0bOmSqNx8eSG2swaR_/s200/IMAG0085.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492881228776529522" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1dCSkpkEcw9BDqRn2vKgan38OFSt8oEv9N0dOQbGULHsIDzzpXxmKC6O1DEB1D0gWWMWoH38ScJzPTmZnKE9DJNFDrQlxyAiNWXV4YJY47XHj-Fk2s0Dgxv5i58C-9c6lztTkwtladwk/s1600/IMAG0086.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1dCSkpkEcw9BDqRn2vKgan38OFSt8oEv9N0dOQbGULHsIDzzpXxmKC6O1DEB1D0gWWMWoH38ScJzPTmZnKE9DJNFDrQlxyAiNWXV4YJY47XHj-Fk2s0Dgxv5i58C-9c6lztTkwtladwk/s200/IMAG0086.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492881399413320930" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpet54ObFMYED_D3nZ9kpCaF_IHVwrjDtqAyGhZ3UQTNoILgNdcIjT6mASredmA6KHU-KlYKT136_S4-HteofGxw39WHmA2TlNSlgLucB92nPwCtNmmEYV3ApmgQ_GPhnco13De6osgi9/s1600/IMAG0087.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpet54ObFMYED_D3nZ9kpCaF_IHVwrjDtqAyGhZ3UQTNoILgNdcIjT6mASredmA6KHU-KlYKT136_S4-HteofGxw39WHmA2TlNSlgLucB92nPwCtNmmEYV3ApmgQ_GPhnco13De6osgi9/s200/IMAG0087.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492881616406101618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNL71SK2lH3mQGYDTTv-fR2HnsuHbbMktZS5CdSdeezTJd_dO-RXFCj4RpzvZnnBrWkMOgBjitwEKq2OgoVo5TqPkS77PUXNy4i_L6WRduqs7xxeAag76CpWpUzdSfZgPymMBaLMIZCOWt/s1600/IMAG0088.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNL71SK2lH3mQGYDTTv-fR2HnsuHbbMktZS5CdSdeezTJd_dO-RXFCj4RpzvZnnBrWkMOgBjitwEKq2OgoVo5TqPkS77PUXNy4i_L6WRduqs7xxeAag76CpWpUzdSfZgPymMBaLMIZCOWt/s200/IMAG0088.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492881769945733586" /></a><br /><br /><br />Serve and enjoy!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-43784469870332081802010-06-06T13:47:00.002-07:002010-06-07T12:46:29.393-07:00Lavender Cake with Lemon Curd & RaspberryHave you every tasted the smell of something? It truly leads you to know that your sense of smell is as important to the foodie experience as the taste is. I'm am constantly on a search for the perfect aromatherapy food. <br /><br />Nothing was as important for my wedding cake as creating the perfect balance between aroma and taste. Rob, an herbalist, and I, a soap maker, work with herbs in our hobbies so they're a big part of our lives. We use them for healing, beauty and peacefulness.<br /><br />I chose lavender as the aromatic smell and flavor and decided to couple it with two tart tastes in tangy raspberry and tart lemon curd.<br /><br />Ingredients:<br /><br /><span style="font-weight:bold;">For cake</span><br /> * 1 cup white sugar<br /> * 1/2 cup canola oil<br /> * 3 egg whites<br /> * 2 teaspoons vanilla extract<br /> * 1 1/2 cups all-purpose flour<br /> * 1 3/4 teaspoons baking powder<br /> * 3/4 cup milk<br /> * 1/4 cup & 2 Tbsn lavender flowers<br /> * 3/4 cup lemon curd<br /> * 3/4 cup raspberry preserves<br /><br /><span style="font-weight:bold;">For icing </span><br />This is for plain white frosting with a hint of lavender. For this cake I made homemade whipped cream with lavender in it.<br /> * 1 cup milk<br /> * 1/4 cup all-purpose flour<br /> * 1/2 cup shortening<br /> * 1/2 cup margarine<br /> * 1 cup white sugar<br /> * 1 teaspoon vanilla extract<br /> <br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />Preheat oven to 350 degrees.<br /><br /><span style="font-weight:bold;">For cake</span><br /><br />Heat milk and lavender flowers on stove until hot. Strain and reserve liquid discarding flowers. Let milk cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNbGf9oagmAOfEqdZAFN1h5jMouaVcciuzgcLFjf6Zl10cEYcoJEAJT5AZgmJ4WZMT2aJcW321zB44pARxdw1bXsnp7e94t1QpaJrht73I1MGrDpZpBXlQhF5DIvDrbufUBSQqEaEJV70/s1600/IMAG0004.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNbGf9oagmAOfEqdZAFN1h5jMouaVcciuzgcLFjf6Zl10cEYcoJEAJT5AZgmJ4WZMT2aJcW321zB44pARxdw1bXsnp7e94t1QpaJrht73I1MGrDpZpBXlQhF5DIvDrbufUBSQqEaEJV70/s200/IMAG0004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479777817976958274" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAoDIw7irR2jwc-x3Tc2zTFrwqd78hxwQNmJhXCr4xJW7RPe3V-lFnlmQ5i88POg3RRvZ-VSEb7vBNVgU3TIOjhc7ocCfZqUPuPDdemMglY6-IX-W2aJnntYtMKAyuIdn2y1pBFoabTwV/s1600/IMAG0005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAoDIw7irR2jwc-x3Tc2zTFrwqd78hxwQNmJhXCr4xJW7RPe3V-lFnlmQ5i88POg3RRvZ-VSEb7vBNVgU3TIOjhc7ocCfZqUPuPDdemMglY6-IX-W2aJnntYtMKAyuIdn2y1pBFoabTwV/s200/IMAG0005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479778182377073682" /></a> <br /><br />Mix all ingredients, including cooled lavender milk, in a large bowl and, using hand mixer, beat until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQSguesqhNpBljCm9TVr2mk2oxqgb_BVegZ9RPjoopzqe_yswJYl5mZkisIO5ckUSQoyWM4_AHKFSmwEwZJB1IYBw3YzeB4Lml_0_w6ayX4fcYTMmIVSSJvUKnwoUelKgXZwFnSl4ZUjX/s1600/IMAG0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQSguesqhNpBljCm9TVr2mk2oxqgb_BVegZ9RPjoopzqe_yswJYl5mZkisIO5ckUSQoyWM4_AHKFSmwEwZJB1IYBw3YzeB4Lml_0_w6ayX4fcYTMmIVSSJvUKnwoUelKgXZwFnSl4ZUjX/s200/IMAG0006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479778599779380722" /></a><br /><br />Grease two 9" cake pans and distribute cake batter evenly between them.<br /><br />Bake for 30 minutes. Remove from oven and allow to cool thoroughly.<br /><br /><br /><br /><span style="font-weight:bold;">For icing</span><br /><br />In a small saucepan, combine the milk and flour. Cook over medium heat until hot. Remove from heat and set aside to cool. When the milk mixture is cool, add the margarine, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally.<br /><br /><span style="font-weight:bold;">Putting the cake together:</span><br /><br />Now cut the first layer of cake evenly so that you have 2 thinner cakes. Spread the lemon curd evenly over the top of the first layer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE7Z9KBs_NJANqU6vGDx4Q-3Kg_wkIYz44ee8iA45uLMma22BPkoi_HhbUxgzCz1eNEpfHjaC1pbjeSCCjpE-0jprsO_BDQ68l8TwjrR3bCFR3vwdi4yYsj-zo8vHtTLqA7v7M1zhIyKZ/s1600/IMAG0011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE7Z9KBs_NJANqU6vGDx4Q-3Kg_wkIYz44ee8iA45uLMma22BPkoi_HhbUxgzCz1eNEpfHjaC1pbjeSCCjpE-0jprsO_BDQ68l8TwjrR3bCFR3vwdi4yYsj-zo8vHtTLqA7v7M1zhIyKZ/s200/IMAG0011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479778954364639186" /></a><br /><br />Set the next thin layer on top and spread the raspberry preserves over that layer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlfQlhYedxEGIpfHP7eTyqoA1WO-BS-Zy-L0nUBuPDgbGvpyQCnyixGjjSQCfqCAaV8uhemoBB0JCGK5H6tlJr6X9SARlh1893NX4HqoJosaK0cMKgvN9S3w6AVwo__OifdL5VkZyxL7f/s1600/IMAG0013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlfQlhYedxEGIpfHP7eTyqoA1WO-BS-Zy-L0nUBuPDgbGvpyQCnyixGjjSQCfqCAaV8uhemoBB0JCGK5H6tlJr6X9SARlh1893NX4HqoJosaK0cMKgvN9S3w6AVwo__OifdL5VkZyxL7f/s200/IMAG0013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479779337657437922" /></a><br /><br />If you need to, use a skewer through the center of the cake to hold the layers steady.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiku7LB1tks2vuXl4sHV3GvVgAIM9gr66YtTVrhmxh-hLt8qogtoX3_KmSYOr-SbUy5KSLN2VpHIa5Sqh9ASWJh7XvqR1cVJV2ExS8MpBz_X9q0Vxop9fyJxd5AO_MBd5PWdYzRBydRfVz7/s1600/IMAG0015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiku7LB1tks2vuXl4sHV3GvVgAIM9gr66YtTVrhmxh-hLt8qogtoX3_KmSYOr-SbUy5KSLN2VpHIa5Sqh9ASWJh7XvqR1cVJV2ExS8MpBz_X9q0Vxop9fyJxd5AO_MBd5PWdYzRBydRfVz7/s200/IMAG0015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479779747299704098" /></a><br /><br />Now put the full-sized layer on top and completely frost the cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKQsatGCRma9OKCjPJ7BLuYYn9Pe7AwQ5qllD-c4pmABzN45gD6OWdtWAwupLyMGJKP6qirn8d5X2OtsOxkZ2al4YLbYTky-ic4wuezfpnYyevEN7ZuOP0Op5Iame01Qjc1WKW5XjTXKF/s1600/IMAG0016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKQsatGCRma9OKCjPJ7BLuYYn9Pe7AwQ5qllD-c4pmABzN45gD6OWdtWAwupLyMGJKP6qirn8d5X2OtsOxkZ2al4YLbYTky-ic4wuezfpnYyevEN7ZuOP0Op5Iame01Qjc1WKW5XjTXKF/s200/IMAG0016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479780016951913906" /></a><br /><br />You can touch up the icing before serving after the cake has chilled. Keep frosted cakes refrigerated until 1/2 hour before serving.TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-89775047924467752132010-06-06T13:25:00.000-07:002010-06-06T13:43:13.342-07:00Cool Crunchy ColeslawHot days are here and picnic food is the order for the season! <br /><br />Here's a coleslaw recipe to start you out.<br /><br />Serves 6<br /><br />Ingredients:<br /><br />1 medium head organic green cabbage<br /> *make sure the outside leaves are tight to the cabbage<br />3 medium organic carrots<br />2/3 cup no cholesterol mayonnaise <br />3 Tbsn lemon juice<br />Salt & pepper <br /><br />Cut cabbage in half and slice into thin ribbons, turn sideways and cut into thirds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsLkQkr7y3Zbp44AoS_vgfhkG0DzxBPaqKVE6uRm5jhteq8xdaKgweg2hUNUWxYacdr2ScOcWZYTAPO1atBz5XqKtI1j7T0LW-Q_kq95yF9MROvMw6yZBgp5Xqq9E_k0YGp69T_EOMpki/s1600/IMAG0007.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsLkQkr7y3Zbp44AoS_vgfhkG0DzxBPaqKVE6uRm5jhteq8xdaKgweg2hUNUWxYacdr2ScOcWZYTAPO1atBz5XqKtI1j7T0LW-Q_kq95yF9MROvMw6yZBgp5Xqq9E_k0YGp69T_EOMpki/s200/IMAG0007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479763449316682738" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KPS06_7QdAjFIJrPdvfIw9TpCtTid85xEOn19wKbI9D9DFJYfPnbKxV8IDZMbt9BR7YXKF5jEBj8S6quqMff7W4UBLjOAdZzxEEjpDwP2Q3Rkud4P9On0Cl2qKH9RPrQy1vMIucvY2Xs/s1600/IMAG0008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KPS06_7QdAjFIJrPdvfIw9TpCtTid85xEOn19wKbI9D9DFJYfPnbKxV8IDZMbt9BR7YXKF5jEBj8S6quqMff7W4UBLjOAdZzxEEjpDwP2Q3Rkud4P9On0Cl2qKH9RPrQy1vMIucvY2Xs/s200/IMAG0008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479763644854320018" /></a><br /><br />Cut carrots length-wise into long strips, turn sideways and cut into thirds.<br /><br />Mix cabbage and carrots in large bowl. Sprinkle with lemon juice. Mix thoroughly.<br /><br />Just before serving add mayonnaise. Salt & pepper to taste. Mix thoroughly.<br /><br />Will keep in fridge for up to 5 days.<br /><br />NOTE: Once mixed the dressing will cause the cabbage to 'shrink' and be less crunchy, so if you want to preserve the crunchiness only add dressing just before serving. <br /><br />(finishing photos to follow)TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-76650286424959045722010-06-05T16:53:00.001-07:002010-06-05T17:42:25.211-07:00Harvest StewThis stew is rich, hearty and a staple in my house from Samhain, or All Hallows Eve, right through to Ostara, or the Vernal Equinox. <br /><br />When it's a celebration or company is over I serve it in individual sugar pumpkins from a large roasted pumpkin that I make into a tureen. If it's just us then it's straight from cooking on the stove into our bowls.<br /><br />Serve it with a nice hearty loaf of homemade bread and you'll feel happy and sated. Leftovers freeze beautifully!<br /><br />Ingredients:<br /><br />2 cups of celery tops, chopped, including leaves<br />1 large onion, diced<br />2 cloves of garlic, minced<br />1 large butternut squash<br />8 oz package of mushrooms (shitakes give a lovely earthy flavor, but criminis or white will do fine as well), thickly sliced<br />2 medium organic potatoes, washed, cut into chunks<br />1 sweet potato, washed, cut into chunks<br />5 organic carrots, washed, cut into bit-sized pieces<br />1 lean turkey sausage, sliced into 1/2" thick rounds<br />16 oz chicken or vegetable broth<br />8 oz water<br />1 bayleaf<br /><br />Directions:<br /><br />In a large 5 quart pot, saute turkey sausage, onions, garlic and squash for 5 minutes. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNla8FAUejG_vcpAjRsHG3odzepjOROI1pdBHNz6-t_SWtLqwniXTucYzHVnsFV6n4qB5cCSl5ejcvnj0gkw6uyJse3JjXbLkt92kn-S5HFgSH7Jfkq_4gxziXrUlAUfFtPvC-NHI10R8/s1600/11436_193888007837_740642837_2959331_6910425_s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNla8FAUejG_vcpAjRsHG3odzepjOROI1pdBHNz6-t_SWtLqwniXTucYzHVnsFV6n4qB5cCSl5ejcvnj0gkw6uyJse3JjXbLkt92kn-S5HFgSH7Jfkq_4gxziXrUlAUfFtPvC-NHI10R8/s200/11436_193888007837_740642837_2959331_6910425_s.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479452417491464514" /></a><br />Add mushrooms and cook for 5 more minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnCX_NHpUNaVcYI2JUQ-u7BJlM5_m3SFUE80qJ6CKaaC2-YovhLzQlvTlUOnzJgdvp6362acJ5Zx5NLgtFYL8oo4fp3Au4OIK0Vl-3Ii8YT4IamMfl7_wRLPwnRnsj0t5dMlrihXXVVhB/s1600/11436_193888022837_740642837_2959333_4718342_s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnCX_NHpUNaVcYI2JUQ-u7BJlM5_m3SFUE80qJ6CKaaC2-YovhLzQlvTlUOnzJgdvp6362acJ5Zx5NLgtFYL8oo4fp3Au4OIK0Vl-3Ii8YT4IamMfl7_wRLPwnRnsj0t5dMlrihXXVVhB/s200/11436_193888022837_740642837_2959333_4718342_s.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479452899781339986" /></a><br /><br /><br />Add broth, water and celery cooking for 1/2 hour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNZOGqxAXTQxz0pF0eja0kGOcp24Wa2OAvPTnsi1Qi4AB_yjJHaljRGNDNE2RE9ZWnVDDkzBG6JxtNxHNsg5eu6QexUUNI51YyhQU3xaGr8x0C-JVml6ov3p3wne9IVJirhdLnUWwWzlP/s1600/11436_193888032837_740642837_2959334_5816393_s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNZOGqxAXTQxz0pF0eja0kGOcp24Wa2OAvPTnsi1Qi4AB_yjJHaljRGNDNE2RE9ZWnVDDkzBG6JxtNxHNsg5eu6QexUUNI51YyhQU3xaGr8x0C-JVml6ov3p3wne9IVJirhdLnUWwWzlP/s200/11436_193888032837_740642837_2959334_5816393_s.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479453080733289186" /></a><br /><br /><br />Add potatoes and carrots and simmer for 1/2 hour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxiavUiKYQp3BlxUu_PZgKex5MjFDPPEs4ei517SRLcwloAEL1YTiEiA1KxbtvclqClAh_zMQ9b2vtPyqIWLbM-XECJjeJcnT-VO781-p9hrZLFrPUTD8UyYmZE5IuY60wEBKApM_nXlv/s1600/11436_193888067837_740642837_2959339_529263_s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxiavUiKYQp3BlxUu_PZgKex5MjFDPPEs4ei517SRLcwloAEL1YTiEiA1KxbtvclqClAh_zMQ9b2vtPyqIWLbM-XECJjeJcnT-VO781-p9hrZLFrPUTD8UyYmZE5IuY60wEBKApM_nXlv/s200/11436_193888067837_740642837_2959339_529263_s.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479453202991200306" /></a><br /><br /><br />Serve with thick sliced grain bread.<br /><br />NOTE: If you want to serve in pumpkins, then simply clean the pumpkins as you would a jack-o-lantern and roast upside down on a cookie sheet for 45 minutes at 375 degrees. Carefully place large pumpkin on a strong platter and fill with stew. Place pumpkin lid on top and arrange little pumpkins & grain bread for guests around main pumpkin.TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-11156514880266310442010-06-05T15:39:00.000-07:002010-06-07T08:26:39.972-07:00Cannoli ConesYou all may have noticed an Italian flavor to a lot of my dishes and comfort foods. That is because I am partially of Italian descent. My father's mother, Edith, is the youngest child of 17 siblings. At 95, she still makes her own tomato sauce and still asks me if I'm being sure to cook at home because she feels the kitchen is the heart of every home. I have to agree with her! <br /><br />This fun dessert came to me in a moment of homesickness. A cannoli would be #3 on my dessert list only behind tiramisu and creme brulee. <br /><br />A cannoli is basically ricotta cheese and sugar. No way can that go wrong! <br /><br />This fun dessert are easy, fast, can be made in large quantities, in advance, and served easily to a party full of guests. It's great for parties because, unlike ice cream, it's not going to melt the second you serve it. You'll get compliments on a creative idea.(and it's inexpensive too!)<br /><br />Makes 5 heaping cones!<br /><br />Ingredients:<br /><br />5 flat bottomed ice cream cones<br />One 15 oz container lowfat ricotta cheese<br />1 cup confectioner's sugar<br />1 tsp lemon zest<br />1 tsp vanilla extract<br />1/2 cup mini chocolate chips<br />Sprinkles for decoration<br /><br />Mix all ingredients in a large bowl. Let mixture sit for at least 1 hour in refrigerator (you can make this up to two days in advance).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBscSO_Sz0dKqx3pUpinTf70ApcmfRQmLY9_AafBMg3Joav1EefdeFuk3WUAAFDhzxIPmOfS5kjOtNMlDziJ2ouFY0BPsU56_gvqRaYlkDplxbwgAthy5fH7CxiOWUSdVB-lRlg_lC2hq/s1600/IMAG0002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBscSO_Sz0dKqx3pUpinTf70ApcmfRQmLY9_AafBMg3Joav1EefdeFuk3WUAAFDhzxIPmOfS5kjOtNMlDziJ2ouFY0BPsU56_gvqRaYlkDplxbwgAthy5fH7CxiOWUSdVB-lRlg_lC2hq/s200/IMAG0002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479695987280280946" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppKTJXcUzufMRm00mQGrPjrk7ZgfdaQxsv90E8PLro1FyU6qScFYPWAyR6pr1FhNobuJmajdga2NWcwCg7eP9KxaaDvvii8gjfWxaHdaX0P1DOSn_99TUno45qKXqfSggEX3qNQtJ4uJb/s1600/IMAG0003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppKTJXcUzufMRm00mQGrPjrk7ZgfdaQxsv90E8PLro1FyU6qScFYPWAyR6pr1FhNobuJmajdga2NWcwCg7eP9KxaaDvvii8gjfWxaHdaX0P1DOSn_99TUno45qKXqfSggEX3qNQtJ4uJb/s200/IMAG0003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479697122585130226" /></a><br />Divide evenly into cones, cover in sprinkles and serve!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTl3KdUHJwxAwMF2WuRNZfqS67AG1UEVf5-MDaGzFJ07TeCQ6JGyBLSqLEF107Md_eUlyKbSlCxERdLnygQQs6ddhdqTHnOGSM4Cq6VExgniLEcLObthde3cxchACsCov4GUiN3waAs-sJ/s1600/IMAG0020.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTl3KdUHJwxAwMF2WuRNZfqS67AG1UEVf5-MDaGzFJ07TeCQ6JGyBLSqLEF107Md_eUlyKbSlCxERdLnygQQs6ddhdqTHnOGSM4Cq6VExgniLEcLObthde3cxchACsCov4GUiN3waAs-sJ/s200/IMAG0020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5480049838483227714" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvSQ7mROyohO4KjtOxUJRScOSbfkNlqdXqjg7v3qHXW1ExwSmvF9qULgutEyUjhqwsHPp4l0DDFoZBd1NE7QEDiSaCUyNjFPtByeqmUqYWxyFt2K3pxpWU09kkwjYUg4ASzOs19sgd44C/s1600/IMAG0023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvSQ7mROyohO4KjtOxUJRScOSbfkNlqdXqjg7v3qHXW1ExwSmvF9qULgutEyUjhqwsHPp4l0DDFoZBd1NE7QEDiSaCUyNjFPtByeqmUqYWxyFt2K3pxpWU09kkwjYUg4ASzOs19sgd44C/s200/IMAG0023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5480052980033081282" /></a><br /><br />Tip: If you put the cones on a cookie sheet while you're doing the sprinkles you can save the sprinkles that miss and use them again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnA7V0sIgrd5bYxkmHOfkdFsVxgcjhqvRABQl_trqWuv_Bd402TkDIDWmL3WfUfiPRhFNZxexgydBHsOJEVaQE-URDLNluNlyoOxawJCFxegsVCQ9KzzlR4ahozepItgc4iXZ2WXBkV0l/s1600/IMAG0021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnA7V0sIgrd5bYxkmHOfkdFsVxgcjhqvRABQl_trqWuv_Bd402TkDIDWmL3WfUfiPRhFNZxexgydBHsOJEVaQE-URDLNluNlyoOxawJCFxegsVCQ9KzzlR4ahozepItgc4iXZ2WXBkV0l/s200/IMAG0021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5480053123295423506" /></a><br /><br />Mangiare e Divertirsi!<br />Chi mangia solo crepa solo. <br /><br />Eat & Enjoy!<br />He who eats alone dies alone.<br /><br />(photos to follow)TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-57800723535271266902010-06-05T14:58:00.001-07:002010-06-05T15:39:12.142-07:00Lamb Eggplant StewWhen I was in high school, my mom's friend, who never really seemed to be interested in culinary delights made this dish. I watched from across the kitchen as she went from cookbook to cutting board to stove. Curiosity grabbed me and I tiptoed over to read the cookbook. <span style="font-style:italic;">"Promising"</span>, I thought to myself. It was a Greek cookbook and the recipe was Lamb Eggplant Stew over pilaf.<br /><br />Not really one to plate anything for aesthetic pleasure, I received a plate that was laden with a rich looking, brown creation served on a bed of rice pilaf.<br /><br />The smell? Dazzling. The taste? Mouth-watering. To this day it is still on of my favorite meals. <br /><br />Yes, I've tweaked it and changed measurements until it became the perfection that was hiding below the surface on that first day.<br /><br />Serves 6 people.<br /><br />Ingredients:<br /><br />1 lb. lamb stew meat, pieces should be small bite-sized cubes<br />1 large eggplant, cut into bite-sized cubes<br />1/2 cup cabernet sauvingnon (optional)<br />8 oz. crimini mushrooms <br />1 medium onion, chopped fine<br />2 cloves garlic, minced<br />1 Tbsn olive oil<br />1 15 oz. can of diced tomatoes, no salt added<br />2 Tbsn oregano<br />1 Tbsn basil<br />1/2 cup plain, non-fat yogurt (optional)<br />1 tsp mint for garnish<br /><br />Directions:<br /><br />In a 3 quart pot, saute onions in olive oil for one minute and then add garlic. Saute on medium for 3 minutes and then add mushroom. Cook until mushroom have released most of their liquid (5 minutes). Add lamb and cook until meat is browned.<br />Add wine, simmer for 5 minutes. (For my friends who do not drink: this is not a necessity to have this great recipe!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwypAfANnfwhMnuAlfwV7eNdjkqwNn3S1cu4dX-4gX6LQd4JdBeasql6VtHmwvjkMrBEWUL0LAZaCHdqKStgZSYZ4dwo331sJzAEwsGoEdo5aUt470ryKDW3Cgi_m6rYFNMjMppm1wFl0/s1600/lamb1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwypAfANnfwhMnuAlfwV7eNdjkqwNn3S1cu4dX-4gX6LQd4JdBeasql6VtHmwvjkMrBEWUL0LAZaCHdqKStgZSYZ4dwo331sJzAEwsGoEdo5aUt470ryKDW3Cgi_m6rYFNMjMppm1wFl0/s200/lamb1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479422105779238114" /></a><br /><br />Add eggplant and continue to saute for 8 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEwHA5uOR2pQpTGbzD7F-558I1FpPw5QXg5qO9MD3PICBHmDGTHuoiBML9XwrnDMaMe66sLeIaHhuHZ9rxMK1KBZTAdqtL0vPn-jsq6Dob0m9KAvHHJ6DXBcGdr-eEjyW5793PtLqUCPr/s1600/lamb2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEwHA5uOR2pQpTGbzD7F-558I1FpPw5QXg5qO9MD3PICBHmDGTHuoiBML9XwrnDMaMe66sLeIaHhuHZ9rxMK1KBZTAdqtL0vPn-jsq6Dob0m9KAvHHJ6DXBcGdr-eEjyW5793PtLqUCPr/s200/lamb2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479422276059175378" /></a><br /><br />Add tomatoes, with the juice, oregano and basil and cook for another 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIHG3x2WGpzF5r4i8zE2p8H1ZvXo1cfqobqbF2Fk9YSMB3KaQgv-nZON_mvwNKuNyT08GAj1RE-Rzh12aG7Xh4RasWJzWBj4YDyqyI7hLi24NvI81BPCmKuuceSRdcoszIZB9hxMrXBAz/s1600/lamb3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIHG3x2WGpzF5r4i8zE2p8H1ZvXo1cfqobqbF2Fk9YSMB3KaQgv-nZON_mvwNKuNyT08GAj1RE-Rzh12aG7Xh4RasWJzWBj4YDyqyI7hLi24NvI81BPCmKuuceSRdcoszIZB9hxMrXBAz/s200/lamb3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479422396997568802" /></a><br /><br />At this point you can add the yogurt which gives it a stroganoff-type creaminess or you can opt not to and it will stay a gravy sauce. Either way is beautiful!<br /><br />Now serve out over rice pilaf, sprinkle mint very lightly over top and serve. This rich dish freezes beautifully and tastes great as leftovers!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rpzz8MYAaliUjFI5th4UGAV4Q02UIp5fAFTbhYQ1q3ReCLcV6TbWZXPc5Cbr1MTK1Ih__RyMLI6X4Y48lLgp3KZauNM9eiTGlJ_Cye4gh3_tT8MWPsODC2L3TLFT1HEBStuFfYjr4gAb/s1600/lamb4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rpzz8MYAaliUjFI5th4UGAV4Q02UIp5fAFTbhYQ1q3ReCLcV6TbWZXPc5Cbr1MTK1Ih__RyMLI6X4Y48lLgp3KZauNM9eiTGlJ_Cye4gh3_tT8MWPsODC2L3TLFT1HEBStuFfYjr4gAb/s200/lamb4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5479422547675504802" /></a><br /><br /><br />Enjoy!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-77050584311866587382010-06-05T14:39:00.000-07:002010-06-14T12:52:04.849-07:00Balsamic Vinegar Reduction!<span style="font-weight:bold;">Filling a special request on this one!</span><br /><br />Yvonne, a new friend, asked if I could make this. My answer has to be 'yes' simply because I think we can do anything! LOL!<br /><br />This wonderful reduction sauce is the pièce de résistance as a finishing sauce for items such as salads, vegetable, fish... almost anything you can think it might sound good on! (Try it on my caprese salad skewers!) It's tart! It's sweet! It's a must have! And so easy to make even anyone can do it. Make extra and store it too.<br /><br /><span style="font-weight:bold;">DISCLAIMER: DO THIS IN A WELL-VENTILATED AREA AS THE FUMES WILL OVERWHELM YOU!!!!</span><br /><br />NOTE: Be very cautious as balsamic can burn quickly and you don't want to ruin the sauce. Just watch it carefully. It should only take you about 25 minutes.<br /><br />Instructions<br />Things You'll Need:<br /><br /> * Balsamic Vinegar <br /> You'll want double vinegar of the finished amount you desire<br /> Example: 2 cups vinegar = 1 cup sauce<br /> * Sugar (to taste) - very light on this part.. maybe only 1 tsp.<br /> * Saucepan<br /> * Whisk<br /><br /> <br />1. Pour the balsamic vinegar into the pan. <br /> <br />2. Heat the pan to high.<br /> <br />3. Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning.<br /><br />4. The vinegar naturally sweetens when reduced, but if you like a very sweet reduction, sprinkle in a teaspoon of sugar. (I'm not a big lover of the sugar part)<br /> <br />5. Reduce by half, or until the vinegar takes on a syrupy quality. Allow to cool.<br /> <br />6. Use it on anything you want! <br /><br />YUM!<br /><br />(pictures to follow)TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-69362637138479206392010-04-10T20:16:00.000-07:002010-04-10T20:31:56.541-07:00Chocolate Banana Bread PuddingOpening the freezer today I saw that there were about 10 bread bags with 2 end pieces in each. I laughed, knowing that Rob used them to 'test' spaghetti sauce, but this was a little much! Grabbing all of the bags, except one, I quickly planned the dessert for the night. <br /><br />What a great dessert! Nothing should ever go to waste and here's a perfect use for those ends.<br /><br />Ingredients:<br /><br />4 cups diced bread (you can mix any types together)<br />1/3 cup sugar<br />3 cups nonfat milk<br />6 egg whites<br />1 tsp vanilla<br />1/3 cup chocolate chips<br />one medium very ripe banana<br /><br />Preheat oven to 350 degrees<br /><br />Use non-stick spray on a 9x9 pan. Spread diced bread in pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxS170hKAqIGMMAw-dDOFsQZTgp4eWA6G9dpPPf9N7rKwcgJqRCr2Hqpi37G0IYX-rvQK9PJjjD8cuhNwrKvy4wnj1nUmJq1ePXSCXDTTlYPjeuhvm96m3jUA_PJJ4ZHG9gZWgYewv2Xu/s1600/DSCN1159.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxS170hKAqIGMMAw-dDOFsQZTgp4eWA6G9dpPPf9N7rKwcgJqRCr2Hqpi37G0IYX-rvQK9PJjjD8cuhNwrKvy4wnj1nUmJq1ePXSCXDTTlYPjeuhvm96m3jUA_PJJ4ZHG9gZWgYewv2Xu/s200/DSCN1159.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458715505396803874" /></a><br /><br />Mash banana, add sugar, milk, vanilla, egg whites, chocolate chips and mix thoroughly. Pour custard mixture over bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQc7qusDslSUYNAvPkcDvo7VYOgFzSZ3MKHW4L8Dv75yxGJb8_eIvWcErXoWMkw6jJd5wsbW72UVI0I2KdOlc4evQ8A58U8DiYhSnxeIINBR6z_eDw5LmrUtj00yMJkIjJHM0W3T0Gqyy/s1600/DSCN1162.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQc7qusDslSUYNAvPkcDvo7VYOgFzSZ3MKHW4L8Dv75yxGJb8_eIvWcErXoWMkw6jJd5wsbW72UVI0I2KdOlc4evQ8A58U8DiYhSnxeIINBR6z_eDw5LmrUtj00yMJkIjJHM0W3T0Gqyy/s200/DSCN1162.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458716172364229138" /></a><br /><br />Press down on bread so that each pieces gets the custard mixture on it. <br /><br />Bake for 35 minutes checking to be sure that chocolate does not scorch.<br /><br />Cut into individual portions and serve warm with ice cream, fresh berries or alone! <br /><br />Serves 9 generous portions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XdaryyzjL0MerLYherfs1tJE3RuOhW9vcdSY5-Zfk2GLL7ypztLKPfZfG172NyqktL_BEx2q-_PXVnQk3v2EPWSipRQpq2JXt6drE86LaQs3vVEAA1qGwZo4wJiM7NXB0dwucT1QuPWs/s1600/DSCN1166.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XdaryyzjL0MerLYherfs1tJE3RuOhW9vcdSY5-Zfk2GLL7ypztLKPfZfG172NyqktL_BEx2q-_PXVnQk3v2EPWSipRQpq2JXt6drE86LaQs3vVEAA1qGwZo4wJiM7NXB0dwucT1QuPWs/s200/DSCN1166.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458717103393688658" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-41667574712223062762010-04-09T22:06:00.000-07:002010-04-10T20:06:43.109-07:00Seafood Paella with Mushrooms & Artichoke HeartsThis hearty, colorful dish demands attention and praise. I will be making it tomorrow and would love to see you join along with me!<br />A quick note: all of the seafood, mushroom and artichokes are optional. You can choose to use a smoked turkey sausage, chorizo or even Serrano ham. It's up to you!<br /><br />Ingredients:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN4P_KhKrHLA2JwmZQhGN91b5ZJR1RmmGEr97plO5tHZ9jSqvZdk1X-8ErqVYHiGU4PJl1gzrt2cF6R9YRbTJwHyQDze_14mVDw9pF9eJcV9HCEgJy2H1xVELuoWaW1EXd5B_-MGLuAzu/s1600/DSCN1144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN4P_KhKrHLA2JwmZQhGN91b5ZJR1RmmGEr97plO5tHZ9jSqvZdk1X-8ErqVYHiGU4PJl1gzrt2cF6R9YRbTJwHyQDze_14mVDw9pF9eJcV9HCEgJy2H1xVELuoWaW1EXd5B_-MGLuAzu/s200/DSCN1144.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458704233728885490" /></a><br /><br />10 mussels, scrubbed<br />10 clams, scrubbed<br />10 pieces of shrimp, shelled/de-veined<br />1/4 lb squid, cleaned and chopped <br />2 medium onions, chopped<br />2 peppers (bright colors!) chopped<br />A handful each of crimini, oyster & shiitake mushrooms<br />1/4 cup chopped parsley<br />2 Tbsp fresh chopped thyme<br />2 Tbsp fresh chopped basil<br />6-8 cloves of garlic, minced<br />3 vine-ripened tomatoes, seeded and chopped<br />1/4 lb manchego cheese, grated<br />4-6 strands saffron<br />3 cups short-grained rice (I used short-grained brown rice)<br />6 cups of chicken and/or fish stock<br />1 can artichoke hearts<br />1/2 tsp sea salt crystals<br />3/4 cup EVOO (Extra Virgin Olive Oil)<br />1/4 butter (or butter substitute such as margarine)<br />*optional: Serrano or habenero pepper, seeded, diced small<br /><br />This will easily serve 8 people.<br /><br /><br />Since I just got done making and eating this I can give a few words of 'what I would and wouldn't do in the future'. First, I wouldn't bother with the squid or oyster mushrooms. Couldn't even tell they were was there! Second, I would definitely use 1/2 chicken stock and 1/2 fish stock. <br /><br />I really enjoy Single Pot meals...and this one takes a front row on the favorites list. It's VERY rich so I will only be able to have it occasionally. That being said, the recipe is still healthy and okay to serve when you feel like it! :)<br /><br />Directions:<br /><br />Start by dicing your onions, peppers, tomatoes, squid (if you still want to use it) and mince the garlic (use the garlic press for this recipe!) Chop up your basil and strip the thyme off the stems. Slice your mushrooms and cut artichoke hearts in half. <br /><br />Steam clams and mussels until they just begin to open. Set aside.<br /><br />With a mortar and pestle, mash 6-8 strands of saffron, add 1/2 tsp sea salt crystals and 2 Tbsp parsley. Mash thoroughly. Add a spoonful of water, mix and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TC7SqKdhr4FPl7ccnHGgVT3B-zJkZB_1qIZqmhKYfXr1ZMX32HUhjZNsiurbw5G4mHk-1GHIjFnnu5ZM_Fe1UBAyJXVdZT8MwYd-LYc8H5FhDCWWradDJN1pQ0nLwsWZEEJM49XGEMCH/s1600/DSCN1155.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TC7SqKdhr4FPl7ccnHGgVT3B-zJkZB_1qIZqmhKYfXr1ZMX32HUhjZNsiurbw5G4mHk-1GHIjFnnu5ZM_Fe1UBAyJXVdZT8MwYd-LYc8H5FhDCWWradDJN1pQ0nLwsWZEEJM49XGEMCH/s200/DSCN1155.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458708874429692402" /></a><br /><br />In a 6 quart Dutch oven, put butter and EVOO and turn heat to medium. Allow oil and butter to heat up so that it's nice and hot. Add onion, garlic, peppers, mushrooms and tomatoes. Allow to cook until everything begins to soften (approximately 4 minutes). Add artichoke hearts. At this time add squid and cook for 5 minutes (if not using squid, skip to next step).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uHrKzuB82cz2TuI_DhescqKhUhZnrimm2XWJA2oBx64MNTaBW2t0Q6Lk76LuuZkk8xHVuu0PBkkkjEnF1bMWDSe6mI_-x1NWT6uRF5yKUDa4dZSxub_-Dz4L6Zi3MUpImia7nnp2Yp6d/s1600/DSCN1152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uHrKzuB82cz2TuI_DhescqKhUhZnrimm2XWJA2oBx64MNTaBW2t0Q6Lk76LuuZkk8xHVuu0PBkkkjEnF1bMWDSe6mI_-x1NWT6uRF5yKUDa4dZSxub_-Dz4L6Zi3MUpImia7nnp2Yp6d/s200/DSCN1152.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458708474476692626" /></a><br /><br />Add 3 cups of rice, mix to coat all rice with oil and cook for 4 minutes.<br />SLOWLY add 6 cups of broth and then simmer for 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79a__wv_y0aR-4rZOkHvHZwNwxIH1x4A465c5GUDHbmUTpKouMs1o_XTXZWAtyPfWDt8NqOCo10ISDRYOgEcOMyElac-uDxt7Bz4Hq6PNaYTk2MLVkkAjB7xVEhhgh0Fiz6JZ3V873Kum/s1600/DSCN1158.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79a__wv_y0aR-4rZOkHvHZwNwxIH1x4A465c5GUDHbmUTpKouMs1o_XTXZWAtyPfWDt8NqOCo10ISDRYOgEcOMyElac-uDxt7Bz4Hq6PNaYTk2MLVkkAjB7xVEhhgh0Fiz6JZ3V873Kum/s200/DSCN1158.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458709355795033922" /></a><br /><br />Add saffron mixture to to Dutch oven. Turn heat down to low and simmer until rice absorbs 90% of the broth. Five minutes prior to finish add shrimp, clams and mussels. Turn off heat and allow to rest for 15 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqJv7dRpzMvHLZcFZM4gbGzpY566uyWVewiBkLnlpgYqdIJmFeJgzrHlmz1B_tS0-Y-EmGPA68l8M6_Fvs9rjxl5npM7IeY7IQEvANyYw72TBZ1HzrTQ-WHr1EZj1XuhaMTYZGSFSfZ-4/s1600/DSCN1164.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqJv7dRpzMvHLZcFZM4gbGzpY566uyWVewiBkLnlpgYqdIJmFeJgzrHlmz1B_tS0-Y-EmGPA68l8M6_Fvs9rjxl5npM7IeY7IQEvANyYw72TBZ1HzrTQ-WHr1EZj1XuhaMTYZGSFSfZ-4/s200/DSCN1164.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458709750189963714" /></a><br /><br />Serve with a crusty loaf of bread and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioPXmRVUs7T151BndFjj-TIlBFydeXZVICmzlvDjEhcwQCtNcP320rQSepQnLD_WbS15QzhSn5oIvHc9lBis5Be8rDTMNZ25GiEL_SKyykCUS1ru782QrAW8uOpFDPYQN78NRSdmB0N8H/s1600/DSCN1168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioPXmRVUs7T151BndFjj-TIlBFydeXZVICmzlvDjEhcwQCtNcP320rQSepQnLD_WbS15QzhSn5oIvHc9lBis5Be8rDTMNZ25GiEL_SKyykCUS1ru782QrAW8uOpFDPYQN78NRSdmB0N8H/s200/DSCN1168.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458709977924043506" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-41574823948951850782010-04-06T11:00:00.000-07:002010-04-06T11:59:43.128-07:00NEWS ALERT! NEW ARTIST ON THE BLOCK!!!I'm incredibly proud to announce the Grand Opening of<br /> <br /><span style="font-weight:bold;"><span style="font-style:italic;"></span>Les Morceaux<br /><br /><a href="http://www.les-morceaux.com"> Click Here for website</a></span><br /><br />This bold new artist, Joan (pronounced Jo An) Tagorda, is loaded with talent and has been accepted to show her elegant and fun new line at the Unique LA (www.uniquela.com) show on April 24 & 25! <br /><br />Support new businesses by women and check out her beautiful work.<br /><br />I'm personally impressed by the maturity of her pieces coupled with a refreshing youthful tone.<br /><br />I'm a fan and supporter!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-84764664295225823912010-03-16T20:03:00.000-07:002010-03-19T07:44:27.171-07:00Eggplant & Roasted Red Pepper Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7MkMXBvRKsV3FtzWcvkg_8aSkdoA9mnNOUSPp2hNWpzV4_xXXos_9oM-FD3nQ14N2H6dWCqyirh6ntFrHz3ubAbvIlB_dnDY2og3IRK4fYfUXvXg3u05OEvrYxNooGbn_RKwBY-l_CZF/s1600-h/IMAG0756.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7MkMXBvRKsV3FtzWcvkg_8aSkdoA9mnNOUSPp2hNWpzV4_xXXos_9oM-FD3nQ14N2H6dWCqyirh6ntFrHz3ubAbvIlB_dnDY2og3IRK4fYfUXvXg3u05OEvrYxNooGbn_RKwBY-l_CZF/s200/IMAG0756.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450354492950597058" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQw7s6CzjbT8XXt8PEKI4of0Ho2bf3GLul0YGZk5hl2bmd_-Ci6r16mUJmJlTXUarpAjWMhzfqir1N2nYPPFx6iKieJ_ea8ZrVWfcLsW9JUjG6zCOhQOMil8tvu_vt7xzLXmJzvO2j0Ef/s1600-h/IMAG0757.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQw7s6CzjbT8XXt8PEKI4of0Ho2bf3GLul0YGZk5hl2bmd_-Ci6r16mUJmJlTXUarpAjWMhzfqir1N2nYPPFx6iKieJ_ea8ZrVWfcLsW9JUjG6zCOhQOMil8tvu_vt7xzLXmJzvO2j0Ef/s200/IMAG0757.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450354643236280626" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqnhSsQr5dpMklBl6eKcXk9AM5JlhFhjO-3tRqEIpraK_Zuv7hZCY6GDhWpFKGwMWf6BCYsrnTLC3O6IbzGLzzQNSoecsM5db42mfcgpKiNDWjn45TZeQM6a7j1Z8xtwQPT5o-mO_cGRC/s1600-h/IMAG0760.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqnhSsQr5dpMklBl6eKcXk9AM5JlhFhjO-3tRqEIpraK_Zuv7hZCY6GDhWpFKGwMWf6BCYsrnTLC3O6IbzGLzzQNSoecsM5db42mfcgpKiNDWjn45TZeQM6a7j1Z8xtwQPT5o-mO_cGRC/s200/IMAG0760.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450354862890001794" /></a><br /><br /><br />Picture this: you're standing in front of piles of fresh produce. Gingerly you reach out for the dark purple, almost black, shiny eggplant. You look left and see mushrooms galore. To the right, peppers in a myriad of colors. Green, yellow, orange, red! Colors and springtime smells assault you from every direction. Fresh basil, sage, parsley, cilantro. Tomatoes of every size and shape from huge bright orange beefsteaks to round red beauties still attached to the vine to small grape tomatoes. Mountains of avocados, piles of leafy celery, bunches of carrots that look like they've just been pulled from the ground. And the assault to your happy sense goes on!<br /><br />If you're anything like me then you will have been throwing things into your basket with reckless abandon. Not a thought for what I could or will make, just knowing that I want all of those veggies.<br /><br />After a couple times of doing this, Rob said, "Hey, what are you gonna do with all of this stuff? There's too much!" No way! So, I invented my sandwich. Here goes:<br /><br />Ingredients:<br /><br />1 eggplant, medium size <br />1 jar fire roasted peppers (you can buy them or roast them yourself)<br />1 jar marinated mushrooms, sliced (or a nice roasted portobello mushroom)<br />1 jar sun-dried tomatoes (or nice thick slices of fresh tomatoes)<br />1 avocado, mashed<br />4 Tbsn pesto<br />1 loaf ciabatta bread <br /><br />*Note: I'm giving you the quick version so that you can try it. If you love it, then try the items that are in parentheses! All of these items are readily available in supermarkets. I get my stuff at Trader Joe's.<br /><br />First, peel your eggplant. Cut it in 1/2" slabs length-wise. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hy_9dcs5rnE5-uruORrAH5UBiwQHJfbetzYWFkSxg3pVADEbtQGTkolVbXaGvmwooyK1Vj7a4dd3MdBe9q6ZJfrrIHV6Ta832Pf0HFf5nqNTZG0v3kL8NA-ZfHCqhukhYAzay_DbuOj-/s1600-h/IMAG0785.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hy_9dcs5rnE5-uruORrAH5UBiwQHJfbetzYWFkSxg3pVADEbtQGTkolVbXaGvmwooyK1Vj7a4dd3MdBe9q6ZJfrrIHV6Ta832Pf0HFf5nqNTZG0v3kL8NA-ZfHCqhukhYAzay_DbuOj-/s200/IMAG0785.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450355222857440066" /></a><br /><br />Now an interesting thing about eggplant: It has a bitter taste that throws a lot of people off. You can get rid of that taste. Liberally salt both sides of your eggplant slices and lay out on a cookie sheet. This process, called "sweating" releases the bitter taste and makes the eggplant easier to roast. (This method should be used with every eggplant recipe you have!) It will take about a 1/2 hour to 'sweat' your eggplant. Rinse the pieces thoroughly when you have noticed that they have released quite a bit of moisture. I like to tilt the cookie sheet in the sink so the liquid runs right off.<br /><br />Now lay your rinsed pieces on a cookie sheet that you have sprayed with cooking spray or lined with a silicon baking sheet. Roast in the oven at 350 degrees for about 20 minutes. Halfway through flip the pieces over.<br /><br />While that's roasting, cut your ciabatta loaf in half horizontally (like you're making a huge sandwich). Spread your pesto on one side of the bread and your mashed up avocado on the other side. Lay your peppers, mushrooms and finally your eggplant out evenly over the length of the bread. *You'll use about 1/2 a jar of peppers, 4 Tbsn of the mushrooms and 3 slabs of eggplant and, depending on the size of the tomatoes, about 2 regular sized tomatoes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0wMKU_2fQLqSgNgwk043AzoHNxf7LVMM0P8jBhn6XAE1woEb5eXwT5HpBbSqoy8DjziKFvZJar10HvLgO2Nz2RHTCyw5HkPzlv-R7alDY5Eo5w8ih74zT5CiFVGMfHmCPLDQthc-zBQf/s1600-h/IMAG0789.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0wMKU_2fQLqSgNgwk043AzoHNxf7LVMM0P8jBhn6XAE1woEb5eXwT5HpBbSqoy8DjziKFvZJar10HvLgO2Nz2RHTCyw5HkPzlv-R7alDY5Eo5w8ih74zT5CiFVGMfHmCPLDQthc-zBQf/s200/IMAG0789.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450355514136877890" /></a><br /><br /><br />Put the top of the bread on, wrap in tin foil and put into the heated oven for 15 minutes. Take it out of the oven and carefully cut into pieces. I end up with about 10 pieces and serve 2-3 per person. Great with soup, perfect with chips. There really is no wrong way to have this sandwich!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDs0bBSDA4Gyih99dp8JFIAj1FkRAPXR0n1TeJ9ZNgEbVGCC3m5OFVjgpf3ak_kX4jRnY_10j7aNCOIPMAxXEnK2OsF_cGfz1y09IWaQ79urQWNP950WG8WPqVmqyDbJGQEGfThwXHyiG/s1600-h/IMAG0791.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDs0bBSDA4Gyih99dp8JFIAj1FkRAPXR0n1TeJ9ZNgEbVGCC3m5OFVjgpf3ak_kX4jRnY_10j7aNCOIPMAxXEnK2OsF_cGfz1y09IWaQ79urQWNP950WG8WPqVmqyDbJGQEGfThwXHyiG/s200/IMAG0791.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450355728661028994" /></a><br /><br />This is a favorite weekend sandwich in our house! Hope you'll give it a try.TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-78779948842168450922010-03-16T16:31:00.001-07:002010-03-16T16:39:00.424-07:00Penne Pesto Pasta with Veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRt-RpOqK6vuDBCsqr2Aevqmo81cHxdfLCEJ89RDHj8y1qF6QKS8M9-DcucOfmfeDHHe_DVoGzqCbpcr0HE8WIBvB2_2xg-KFCrFTcyE7z5PB09GE21migvbM_CoXcJmsd8bKyTQxrjba/s1600-h/IMAG0797.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRt-RpOqK6vuDBCsqr2Aevqmo81cHxdfLCEJ89RDHj8y1qF6QKS8M9-DcucOfmfeDHHe_DVoGzqCbpcr0HE8WIBvB2_2xg-KFCrFTcyE7z5PB09GE21migvbM_CoXcJmsd8bKyTQxrjba/s200/IMAG0797.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449380351084327570" /></a><br /><br />Here we go with another great way to bring the taste of spring to your table!<br /><br />Ingredients:<br /><br />1/4 - 1/2 cup pesto<br />1 lb penne<br />Parmesan cheese to taste<br />Any kind of veggies you want! (I used asparagus, broccoli, zucchini & tomatoes)<br /><br />Prepare pasta per instructions on package - basically boil til al dente, which means "to the teeth" in Italian.<br /><br />Steam veggies,except tomatoes, until they are slightly tender. Don't let them get mushy! <br /><br />Add pesto to hot, strained pasta and mix thoroughly.<br /><br />Add veggies, including tomatoes, mix again and serve. Top with Parmesan cheese to taste.<br /><br />Great for summer meals and can be served cold!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFBpo_4mJZRT-gDbRFeTwaWEMDeSwsUQh7oNw6E3HiHHbxNDDcVDcIJd-2RHfbwH4Suygrg0oBkqQGvqDklNlJmC_1oUDmH2hVGhysn7Tdz1_99MUYAgU8hUS6pe9Th5agjvUZDSQtBft/s1600-h/IMAG0795.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFBpo_4mJZRT-gDbRFeTwaWEMDeSwsUQh7oNw6E3HiHHbxNDDcVDcIJd-2RHfbwH4Suygrg0oBkqQGvqDklNlJmC_1oUDmH2hVGhysn7Tdz1_99MUYAgU8hUS6pe9Th5agjvUZDSQtBft/s200/IMAG0795.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449380206778348658" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-39427924632176406942010-03-13T17:33:00.000-08:002010-03-13T20:04:28.759-08:00Lasagna - It's what's for dinner!A delicious hearty meal that you just can't get wrong! Trust me? You should on this one! <br /><br />Lasagna is short for: anything you want, with cheese and herbs, wedged between slats of pasta, drenched in sauce, covered with more cheese and then baked. <br /><br />The below ingredients will make two 13x9 lasagnas!!!!<br /><br />*2 13x9" pans<br />*2 packages lasagna noodles<br />*2 lbs. part-skim ricotta cheese<br />*2 lbs. shredded mozzarella cheese<br />*14 oz silken tofu<br />*32 oz marinara sauce<br /> (spaghetti sauce.. homemade is better. I promise not to look if<br /> you use jarred.. but don't tell me either! Need a recipe for how to DIY?<br /> Ask me!<br />*4 eggs (or equivalent in egg whites)<br />*5 Tbsn rough chopped parsley<br />*2 Tbsn garlic powder<br />*3 Tbsn rough chopped oregano<br />*30 leaves fresh basil<br />*1 red pepper<br />*12 oz meatless ground (Yves)or regular chopped meat (turkey or beef)<br />*2 Portabello mushrooms, sliced thinly<br />*3 small zucchini, grated<br /><br />Mix together oregano, garlic salt, tofu, ricotta, egg whites, parsley, 1 lb. mozzarella.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9cUctg3xX9Ho2z80mW-jVrBSB89Ueom4kkPagqxtvMyVXZOija08ymGOUpoORDQp695sE85-PaSX4Rhhf-FEoOM1ilC9wAlij3WqVv0aDc-c06ci_jHVCIrhwrnj_uWofNkykycKOVYq/s1600-h/IMAG0761.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9cUctg3xX9Ho2z80mW-jVrBSB89Ueom4kkPagqxtvMyVXZOija08ymGOUpoORDQp695sE85-PaSX4Rhhf-FEoOM1ilC9wAlij3WqVv0aDc-c06ci_jHVCIrhwrnj_uWofNkykycKOVYq/s200/IMAG0761.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448327854341418002" /></a><br /><br />Spread enough marinara sauce in the bottom of each 13x9" pan. Lay down 4 lasagna noodles. Three length-wise and one in horizontally across the bottom.. you'll have to break it. Don't squish them all together. The pasta will expand when you cook the lasagna and fill in the space.<br /><br />"Wait!!!" you cry, "you haven't cooked the lasagna noodles! Are you insane? Did you forget?" You look around dismayed, looking for support from others who you think will help you with this argument.<br /><br />Ye of little faith! Cook the pasta? Heck no! That's too much darn work and I refuse! And, no, you don't have to buy the no-cook ones either. Having cooked lasagna noodles in the past, I can tell you it's a road you should be thankful that I am going to save you from! (utter nightmare of ripping noodles and cursing!)<br /><br />Let's start to layer now. Remember: there is no wrong way to put a lasagna together. And you can use any type of veggies or meat(less) products!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_WSAbzsrm9Ua55VNnH1qb65zT4LYeQPcq8qeONor8Zc3l0TFqZARUjv9YhVXpECYZ7lc7QqTyOas4FOyrCNht5xFDK4f216pqCQ7fK5cqa-iQQKUBgrD_YBMMIiWdCCnWnrgbhNQsYpM/s1600-h/IMAG0762.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_WSAbzsrm9Ua55VNnH1qb65zT4LYeQPcq8qeONor8Zc3l0TFqZARUjv9YhVXpECYZ7lc7QqTyOas4FOyrCNht5xFDK4f216pqCQ7fK5cqa-iQQKUBgrD_YBMMIiWdCCnWnrgbhNQsYpM/s200/IMAG0762.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448328349574433234" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI4dH_stV1a06nen31HQNOV_eLL9vAiweO3YF6m6HXqCKQbOvV43JgsJt9KcR0vIVdg3I1NHJnWgZeLD3kKY0aqJtQP5bywAW1Y-E4W_h5hagosD8txu24cOkIzaLb_X0cExVR3NEjBEb/s1600-h/IMAG0768.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI4dH_stV1a06nen31HQNOV_eLL9vAiweO3YF6m6HXqCKQbOvV43JgsJt9KcR0vIVdg3I1NHJnWgZeLD3kKY0aqJtQP5bywAW1Y-E4W_h5hagosD8txu24cOkIzaLb_X0cExVR3NEjBEb/s200/IMAG0768.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448330104750255314" /></a><br /><br />For the first lasagna I did (I did them at the same time, but varied the ingredients): First layer: cheese mixture (about 3/4 cup spread out) and a pretty arrangement of all of basil leaves. Then a layer of lasagna noodles, then sauce (about 1/4 cup spread all over noodles - we're gonna call this LLN&S from now on). Second layer: Yves meatless ground. LLN&S. Third layer: portabello mushrooms... LLN&S. Now... a little trick on the last layer. Incorporate the grated zucchini into the cheese mixture. Spread 1/2 of this mixture over noodles. LLN&S. Now cover the top of it with as much cheese as you want. Remember.. there's a pound left for two lasagnas... Bless ya if you can eat that much cheese in a topping!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPLTmJS9Za6PyCbqfpdZd243C_wn90wH5SVmun1t_v3ck_Tf-6kEly8kcsNXfU4cPIqgXQHKdVbaIv6Nq1tikZQ9z3G5gZ_EqeaNeQ0LkY1DMHIq2miD-gUcVSaDrLUMBIeH7q4YD9mLH/s1600-h/IMAG0765.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPLTmJS9Za6PyCbqfpdZd243C_wn90wH5SVmun1t_v3ck_Tf-6kEly8kcsNXfU4cPIqgXQHKdVbaIv6Nq1tikZQ9z3G5gZ_EqeaNeQ0LkY1DMHIq2miD-gUcVSaDrLUMBIeH7q4YD9mLH/s200/IMAG0765.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448328851869763890" /></a><br /><br />For the second lasagna I did: Cheese mixture LLN&S. Red peppers LLN&S. Portabello mushrooms LLN&S. Zucchini cheese mixture LLN&S. Top with a pile o' cheese.<br /><br />One final step: As we have omitted the 'cooking of the dastardly lasagna noodles' I like to slowly add, around the edge of the lasagna where there is space, about a 1/4 cup of water to each lasagna. This give the noodles the moisture they need to absorb. <br /><br />Cover loosely with tin foil (you'd don't want it pressing on the cheese or you'll pull it all when you try to take it off.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrmpP3eVHuugSJjAyzpJnja2b4yDHq6mYQY9Skrx_uUIOR29sxgmmlnt_PBF7kdugAjobi3wsW1jPEYI0tUW8GMUhd4qn3zj2XymKPpBQ_v2Gql6lRcYdhelyu1flfWgIgMBfPRmt06jj/s1600-h/IMAG0780.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrmpP3eVHuugSJjAyzpJnja2b4yDHq6mYQY9Skrx_uUIOR29sxgmmlnt_PBF7kdugAjobi3wsW1jPEYI0tUW8GMUhd4qn3zj2XymKPpBQ_v2Gql6lRcYdhelyu1flfWgIgMBfPRmt06jj/s200/IMAG0780.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448330529167104050" /></a><br /><br /><br />Cook at 350 degrees for 1 1/2 hours. You can put these behemoths on cookie sheets for easier lifting! For the last 1/2 hour, remove the tin foil so that the cheese can get all browned and bubbly. Remove from the oven, cut pieces, serve and eat!!!<br /><br />Final notes: You do NOT have to use tofu.. just add another small container of ricotta instead. You can add meat in place of the meatless stuff. It's all about what makes your taste buds sing with delight. Add red pepper flakes for a nice kick!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-a5T0Lz1Dluny5wWRtrIbJy4t1EjNcaP34z3tmMtf6WX4bmSDtzUJZSteSZA4XMky2hZJ6qo4yeNWF0G0_-Gp9hqpJK0NvYw2Mjn-f9KgTCXsewbhHyB_czELbsKR0cOUyo_67wuQjFf/s1600-h/IMAG0781.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-a5T0Lz1Dluny5wWRtrIbJy4t1EjNcaP34z3tmMtf6WX4bmSDtzUJZSteSZA4XMky2hZJ6qo4yeNWF0G0_-Gp9hqpJK0NvYw2Mjn-f9KgTCXsewbhHyB_czELbsKR0cOUyo_67wuQjFf/s200/IMAG0781.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448331185993970946" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFLCThUG6PoE7vTZyaDFMHN0vQ6iKozEFB4GtNoKNPrz1qQMzSymd0I8wVBHRozEPgl6HZMgwLERkikaXzeJv-OufUD322LmrnwJD_s7FpJa71cqFP14D9U_Cy1deGg5QlEKWy2OUwii7/s1600-h/IMAG0782.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFLCThUG6PoE7vTZyaDFMHN0vQ6iKozEFB4GtNoKNPrz1qQMzSymd0I8wVBHRozEPgl6HZMgwLERkikaXzeJv-OufUD322LmrnwJD_s7FpJa71cqFP14D9U_Cy1deGg5QlEKWy2OUwii7/s200/IMAG0782.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448331661312544386" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-43811340382320306682010-03-09T07:37:00.000-08:002010-03-16T16:29:54.183-07:00Fresh 'n Easy Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GjKdTL8bX7uxw1Wh40rKyxfpCdSk_mzTbRnBuE3wtb_PaniydGaTAjRTAn4bQ4ldCz2jC4nnGBwTCm5kj-kjFDx1ZFMWXtN80YdUXGzhswwKIIKkKAS6hS0Egqw0JC91XIDFqRfyeH11/s1600-h/IMAG0793.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GjKdTL8bX7uxw1Wh40rKyxfpCdSk_mzTbRnBuE3wtb_PaniydGaTAjRTAn4bQ4ldCz2jC4nnGBwTCm5kj-kjFDx1ZFMWXtN80YdUXGzhswwKIIKkKAS6hS0Egqw0JC91XIDFqRfyeH11/s200/IMAG0793.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449377685561892914" /></a><br />1 big bunch of basil (takes stems off, wash & dry)<br />3 cloves of garlic (don't be stingy)<br />A handful of raw pine nuts <br />3/4 cup Parmesan cheese (freshly grated is better)<br />A few tablespoons of extra-virgin olive oil (cold-pressed)<br /><br />OK... so I take all of that stuff... and I throw it in a blender and I hit whatever button makes it chop everything into teeny little bits. Maybe liquefy. LOL!<br /><br />Then I pour it out of the blender into a jar (a ball jar, an old clean jelly jar.. whatever) and I carefully pour a tablespoon of olive oil on top for storage.<br /><br />How do I use it? On EVERYTHING!!!! I put it on:<br /><br />*Salmon (Rob makes a mean pesto salmon <drool>)<br />*Sandwiches (I'll make a house favorite this weekend to show you)<br />*Chicken<br />*Pork Loin<br />oh yeah... <br />*and pasta! <br /><br />For everything except the pasta you probably only need a tablespoon or two. For the pasta, once your pasta is cooked to your perfection add about a 1/4 cup of the pesto and mix it around. I also like to throw another handful of pine nuts and grated cheese into the pasta for extra yumminess!<br /><br />(Pesto pictures, including pasta and sandwich to follow!)TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-76237631029602810452010-03-07T20:33:00.000-08:002010-03-07T20:49:49.809-08:00Caprese Salad Appetizers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tR_tkrGVWeGoPY1CZ2QdKjej6uip-z1aCwIXg0-_gK67ZrO4EOLRS4XzByHx_XRMA5DQiFBLQhaEN39T5Pc4x5k7C3fXU9Cw2orVth4gI111f2fRPpUdZCgJnl3UnIU4bno17dN5w1H4/s1600-h/IMAG0749.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tR_tkrGVWeGoPY1CZ2QdKjej6uip-z1aCwIXg0-_gK67ZrO4EOLRS4XzByHx_XRMA5DQiFBLQhaEN39T5Pc4x5k7C3fXU9Cw2orVth4gI111f2fRPpUdZCgJnl3UnIU4bno17dN5w1H4/s200/IMAG0749.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5446119500958983666" /></a><br /><br />This little appetizer is great for parties of any size! <br /><br />The below ingredients make 10 skewers. If you have other hors d'oeuvres then 2 per person should do just fine!<br /><br />You need:<br /><br />Bamboo Skewers<br />8 ounces of fresh mozzarella (ciliegine size... that means the little round balls)<br />10 ounces of grape or cherry tomatoes<br />8 large basil leaves, roughly chopped<br />2 Tbsp olive oil<br /><br />Cut each little mozzarella ball in half. Put a tomato, then a piece of cheese, then a tomato, piece of cheese... etc etc etc. There will be 5 tomatoes and 4 pieces of cheese per skewer.<br /><br />Once you have done this with all 10 skewers, lay them on a plate, sprinkle basil over all and drizzle with the olive oil. Refrigerate until 1/2 hour before serving. Letting them warm up to room temperature a bit allows the flavors to really come out!<br /><br />Now a little silly fact: like many Italian dishes this one is made in the colors of the Italian flag. Talk about pride in your country! <br /><br />Mangiare e possono avere cento anni!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF_w0FjtEp3I_1NmygRLe0twhjq9qlomVOAmuKzKuJ626mZlMeKGMZ5_oeFCbHYJ3_uFFUIhgjziBpkBxSmVrqqYFdP-HzIr57cQKYlWISvbrKuxlAe9I54-fb5VTcU2Qm2kAlbzODIiK/s1600-h/IMAG0747.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF_w0FjtEp3I_1NmygRLe0twhjq9qlomVOAmuKzKuJ626mZlMeKGMZ5_oeFCbHYJ3_uFFUIhgjziBpkBxSmVrqqYFdP-HzIr57cQKYlWISvbrKuxlAe9I54-fb5VTcU2Qm2kAlbzODIiK/s200/IMAG0747.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5446119358524983106" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-59123689487331511382010-02-28T20:00:00.000-08:002010-02-28T20:13:56.585-08:00Pineapple Upside Down CakeSomeone in my house LOVES pineapple so I decided it was time to try this out! Ours is cholesterol-free but I've listed it both ways if that's not a concern for you!<br /><br />Ingredients?<br /><br />Topping:<br />3 Tbsp margarine (you can use unsalted butter)<br />3/4 cup firmly packed light brown sugar<br />6 slices of pineapple (I've tried fresh and canned and the canned in juice turned out better)<br /><br />Cake:<br />1 1/2 cups all-purpose flour<br />1 1/2 tsp baking powder<br />1/4 tsp salt<br />8 Tbsp margarine (or 1 stick of butter) at room temperature<br />1/2 cup sugar<br />4 egg whites (or 2 eggs) at room temperature<br /><br />Preheat oven to 350 degrees. <br />Melt 3 Tbsp margarine in bottom of 9 inch cake pan. With hands evenly distribute brown sugar in pan. Lay pineapple pieces on brown sugar in any design you want.<br /><br />Mix all cake ingredients together with electric blender until smooth. Pour into pan over pineapple/butter/brown sugar mix. The butter will show on the sides of the cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAQgaMluFdUynp34Ae4xX4hqcs2EG26dAmFxjfH-8oyCYZv7YWwvC1R8LB0ueimNdwIr-wk8Q94AVLUb4ZUjdrmCZkofDoO6K98-cAlHFhz8yJYvIjGEAKltvhVa6CEqp5gCJ1SXl_wic/s1600-h/IMAG0663.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAQgaMluFdUynp34Ae4xX4hqcs2EG26dAmFxjfH-8oyCYZv7YWwvC1R8LB0ueimNdwIr-wk8Q94AVLUb4ZUjdrmCZkofDoO6K98-cAlHFhz8yJYvIjGEAKltvhVa6CEqp5gCJ1SXl_wic/s200/IMAG0663.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443513604862846482" /></a><br /><br />Bake for 40 minutes (or until tester comes out clean). Remove and allow to cool for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihENaC9xcAV5CtQYkTDI3itIdoe6Z3iJj7SN_GQrxohASsFqDgRzHS_0FfC_DzaeCN13wZsTZTtT0PR64Ev5IIcirrtsEMJuwDx5-HzmvVZIXUOfD8_cBC9MfJNyS8AyIaE2EPa8ICWlsh/s1600-h/IMAG0667.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihENaC9xcAV5CtQYkTDI3itIdoe6Z3iJj7SN_GQrxohASsFqDgRzHS_0FfC_DzaeCN13wZsTZTtT0PR64Ev5IIcirrtsEMJuwDx5-HzmvVZIXUOfD8_cBC9MfJNyS8AyIaE2EPa8ICWlsh/s200/IMAG0667.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443513405805764002" /></a><br /><br />Put cake plate on top of cake pan and flip over. Cake should slide right out of pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt-PZPA7cxUhlvxY754_Z8MBI2vP9j9PZ4mR5q6-i3nP867RWgKxVOsVSpOplpYCDsP8Xj07Gcv1odoFR6EOjLU7QUbOj6DrJfva24H44rXaHzJEh2NHZN2ZPOyMvki6oLFCwRZ0nKbF4/s1600-h/IMAG0668.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt-PZPA7cxUhlvxY754_Z8MBI2vP9j9PZ4mR5q6-i3nP867RWgKxVOsVSpOplpYCDsP8Xj07Gcv1odoFR6EOjLU7QUbOj6DrJfva24H44rXaHzJEh2NHZN2ZPOyMvki6oLFCwRZ0nKbF4/s200/IMAG0668.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443513165624128818" /></a><br /><br />Cut, serve and enjoy!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-2243806897089220412010-02-28T19:35:00.000-08:002010-02-28T20:43:34.041-08:00Zuchetti & SauceIn my desire to try out new things and make our diet healthier, I made a dish that I will call Zuchetti & Sauce. I used a new contraption I got on Amazon that takes a zucchini (or a myriad of other foods) and turns it into ribbons that are pasta-esque. <a href="http://www.amazon.com/gp/product/B0007Y9WHQ/ref=oss_product">Click for product link!</a><p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I-HjJTr9KoRpEzQ4hrRw6OBVtivup-m27Wt0W_1s8_5elKYs2Do1-JEwRpJejxox6pLa3MRfHTzHcvMsAJW0fjqWtnwmWgTSbrh0CFSWmy5DWnNfGL-XU8_dDOGtKzvyHjLqREA1ru9b/s1600-h/IMAG0649.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I-HjJTr9KoRpEzQ4hrRw6OBVtivup-m27Wt0W_1s8_5elKYs2Do1-JEwRpJejxox6pLa3MRfHTzHcvMsAJW0fjqWtnwmWgTSbrh0CFSWmy5DWnNfGL-XU8_dDOGtKzvyHjLqREA1ru9b/s200/IMAG0649.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443520759575313970" /></a><br /><br />I used 2 medium zucchini for the 'pasta'. <p> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjkuUsCpzd0NzJVbG5ye-CdY_Xnq9NSfUZtt_k5oc6J_kk-apXHlL_4_CdjdiGypDPefuBzFjCD2benGmgRIGAzdBFAUqt-gCXe_18YY3TOhNMReJD-0-2jkqDgFb6LeX52sjyQyeTrGH/s1600-h/IMAG0651.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjkuUsCpzd0NzJVbG5ye-CdY_Xnq9NSfUZtt_k5oc6J_kk-apXHlL_4_CdjdiGypDPefuBzFjCD2benGmgRIGAzdBFAUqt-gCXe_18YY3TOhNMReJD-0-2jkqDgFb6LeX52sjyQyeTrGH/s200/IMAG0651.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443520953579050114" /></a><br /><br />For the sauce I used 5 organic vine-ripened tomatoes (take the skin off and seeds out), 1/4 cup fresh oregano, 1/4 cup fresh basil, 2 cloves of garlic, about 5 strips of sun-dried tomatoes (the kind that come in olive oil) and 1 teaspoon olive oil.<p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vQvWkfGnaLKPH_-0CCrI4T3FKYinia6rryBYwfMk2lUK6KnSubEHBPpByiaHqiKw4RqVfybi8fuO_D3sFAnJKLNvKTVs3gzh0HSrVRgXG_R7hmB5YKGZTHaA87fo4QTljvE6Yl4U4ez3/s1600-h/IMAG0655.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vQvWkfGnaLKPH_-0CCrI4T3FKYinia6rryBYwfMk2lUK6KnSubEHBPpByiaHqiKw4RqVfybi8fuO_D3sFAnJKLNvKTVs3gzh0HSrVRgXG_R7hmB5YKGZTHaA87fo4QTljvE6Yl4U4ez3/s200/IMAG0655.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443521187305925202" /></a><br /><br /><br />To take the skin off of a tomato easily just drop it into a bowl filled with boiling water. Let it sit for a couple of minutes and then take it out. You'll be able to see where the skin has wrinkled up. Grab ahold and just peel the skin off! Voila!<p> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_T0nG4118uGAqmNmVnEu7Hkulpp4DuadrMDc1jYEfjhcybQC90BZ2lK1MlHSTWlCfFBKtizBjaeqXfCXIh8aYHf4hTKXMfyeEwCk3eQcddcNZNFL7-KTLozli3aQwYrBw_r7FI6XkCJb/s1600-h/IMAG0660.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_T0nG4118uGAqmNmVnEu7Hkulpp4DuadrMDc1jYEfjhcybQC90BZ2lK1MlHSTWlCfFBKtizBjaeqXfCXIh8aYHf4hTKXMfyeEwCk3eQcddcNZNFL7-KTLozli3aQwYrBw_r7FI6XkCJb/s200/IMAG0660.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443521395711393570" /></a><br /><br /><br />Put peeled, seeded tomatoes, basil, oregano, garlic, sun-dried tomatoes and oil into the blender and blend it all together!<p><br /><br />Now lay the zuchetti out on a plate and cover in sauce. We added some tofu that had been marinated in pesto and roasted.<p><br /><br />Note: The sauce by itself will taste really strong and the zuchetti by itself will taste really bland... together though? Harmony!!! :) Enjoy!<p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31sPwkYZ27bgYvyqzKu2cNxok_mZENLMdomSS6K5GaUH54fDnVS_cZse57_277B0AYx6OrsCCGyMrXg03KpEp0pvO4vYhMnngNLCtOJmjpmg-a0xkIzuu1aCKIJd3Q_qdJoX0Gn_owZz1/s1600-h/IMAG0662.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31sPwkYZ27bgYvyqzKu2cNxok_mZENLMdomSS6K5GaUH54fDnVS_cZse57_277B0AYx6OrsCCGyMrXg03KpEp0pvO4vYhMnngNLCtOJmjpmg-a0xkIzuu1aCKIJd3Q_qdJoX0Gn_owZz1/s200/IMAG0662.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443508187097865330" /></a><p>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-61042777161476940772010-02-21T17:20:00.000-08:002010-09-13T21:48:54.547-07:00Yes, You Can... Make Sushi!!!!!Yay! I made sushi today! I have to admit, it's not my first time When we were in Illinois for a year, we couldn't find any good sushi.. so I decided I would learn how to do it myself. Since we've been back in LA, I haven't made it. No time like the present to show you that you can do it too!<br /><br />First, let's talk about fish! Sashimi is the raw fish deal. You need to find SUSHI GRADE fish at either a fish market or, as I do, at Whole Foods. Sometimes Trader Joe's will carry it. Do not use fish that is not labeled SUSHI GRADE or that your fish person has not told you is sushi grade!<br /><br />Next, let me say that you don't have to have fish to make sushi as most of my veggie friends can tell you. I love all different types of ingredients including:<br /><br />Cucumber<br />Asparagus<br />Carrot<br />Sweet Potato<br />Avocado<br />Mango <br />and more!!! <br /><br />Let your imagination run wild. We're currently doing a lot of raw food so it's great to have bunches of different tastes thrown together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZsrpJJFdj8JwGMzm2Vh6giC981MwzLDV2bmes1YISUIStBEyNWd_W9AqPbjl9QUkoUMO9BaIrjWkUEAz2LwZLrmuHx9a_0ydyLSzkgaKrSd4yuTRxt9psLir5kX3TRLnxduFio54ETg1/s1600-h/IMAG0602.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZsrpJJFdj8JwGMzm2Vh6giC981MwzLDV2bmes1YISUIStBEyNWd_W9AqPbjl9QUkoUMO9BaIrjWkUEAz2LwZLrmuHx9a_0ydyLSzkgaKrSd4yuTRxt9psLir5kX3TRLnxduFio54ETg1/s200/IMAG0602.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440876435751351202" /></a><br /><br />Rice: Buy sushi rice which is a really sticky rice (it's coated with gluten so if you have Celiac Disease please avoid this!). It's cooked like regular rice, that is 1 cup of rice to 2 cups of water. Bring to boil, add rice, let simmer til water is absorbed. The trick is to add a rice vinegar and sugar mixture to the rice and NEVER use metal objects with the rice after it's cooked. No metal bowl, no metal spoons.. nothing! (You can find great sushi rice recipes online.. pretty easy stuff)<br /><br />Fish: Remember what I wrote above.. then go find your favorite. The fish should be made and eaten the same day you get it. I'm really picky about this and you should never eat day old sushi that has raw fish in it.<br /><br />Veggies: Slice any veggies (or even fruits) into strips for the best results.<br /><br />You'll need bamboo rollers for this.. they're the easiest to use, but you can also use a thin dishtowel. Not the terrycloth kind.. you don't want bits of fluff in your sushi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v4sa_nUN-_WcBeRd9PGEpOx6NeZU6JJZKPxpfkd2LwOGSC-INcyUbnypDrBq2fQiEvqqZy-dyala27oD0KD9pOcjD8fZXEWQYvGCtddZBbAsdWsvrTIwwrTZ4TcCHUCToOkFoQzyZg5i/s1600-h/IMAG0601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v4sa_nUN-_WcBeRd9PGEpOx6NeZU6JJZKPxpfkd2LwOGSC-INcyUbnypDrBq2fQiEvqqZy-dyala27oD0KD9pOcjD8fZXEWQYvGCtddZBbAsdWsvrTIwwrTZ4TcCHUCToOkFoQzyZg5i/s200/IMAG0601.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440876718159744082" /></a><br /><br />Nori: the seaweed wrappers used to roll everything together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrJpyQ0WBoWm6SnIi1Pc0FoHXfVTy5gGSYn725YgWGv4ySVcYVkksLm35prcLXMsHXM2LjeVzMYQPl7I0ewC5An5QJrGnjI8L6yrzIJjPK2UWHOeJwpvynsfSZexn_ff6D8-XrLDnMBBx/s1600-h/IMAG0597.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrJpyQ0WBoWm6SnIi1Pc0FoHXfVTy5gGSYn725YgWGv4ySVcYVkksLm35prcLXMsHXM2LjeVzMYQPl7I0ewC5An5QJrGnjI8L6yrzIJjPK2UWHOeJwpvynsfSZexn_ff6D8-XrLDnMBBx/s200/IMAG0597.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440876158279203986" /></a><br /><br />Wasabi: Y-UM! Japanese horseradish. Mixed with soy sauce and dip your lil rolls in! What a kick! You control how hot you want it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzNgb4utnWToYMO2lsGpCrX4XhMUng-nD3tUeIJigHLChlCtplYwQlaOrAZ6XIQvzdjCli9E1a-hLMFht1DkS5ZsvmpHY-lwRPwSRnO9LUNHttHS08dfDRz8mG0KuVgiy4e1dapcIL08w/s1600-h/IMAG0604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzNgb4utnWToYMO2lsGpCrX4XhMUng-nD3tUeIJigHLChlCtplYwQlaOrAZ6XIQvzdjCli9E1a-hLMFht1DkS5ZsvmpHY-lwRPwSRnO9LUNHttHS08dfDRz8mG0KuVgiy4e1dapcIL08w/s200/IMAG0604.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440876986688559778" /></a><br /><br />Lay the nori on your bamboo roller mat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsR24uykO-tYHWH2wf_iRrH6V9-bWPjT0OMKx4UpqaUfr-Qqtg74ymxSUBd5oLIeCNTXgFkJSqZvo7dalnvOhQTeLHLjLKhaZsaLaevMZCqELUQclowVNZGyPGbLfXrSyigbZWzaG4ctCe/s1600-h/IMAG0606.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsR24uykO-tYHWH2wf_iRrH6V9-bWPjT0OMKx4UpqaUfr-Qqtg74ymxSUBd5oLIeCNTXgFkJSqZvo7dalnvOhQTeLHLjLKhaZsaLaevMZCqELUQclowVNZGyPGbLfXrSyigbZWzaG4ctCe/s200/IMAG0606.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440877272200166610" /></a><br /><br />Spread your rice on. You can put rice over most of the sheet or just on a section like I've done.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DljUBfXYGVAcoAIccO-lpm3fO5ix15U2AKAGvwmzn5gfpr5wsH-VKETDOcZcnAHsFZBSzQrWVQzay3C9PZhsM8zOEeqj6CVbmDOM-KdV8Vn1DGs88PgdWPmmWT3mcfTacdV07RKqv9jU/s1600-h/IMAG0623.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DljUBfXYGVAcoAIccO-lpm3fO5ix15U2AKAGvwmzn5gfpr5wsH-VKETDOcZcnAHsFZBSzQrWVQzay3C9PZhsM8zOEeqj6CVbmDOM-KdV8Vn1DGs88PgdWPmmWT3mcfTacdV07RKqv9jU/s200/IMAG0623.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440877691378557746" /></a><br /><br />Now lay your goodies onto the rice. Do them neatly so they'll roll up nicely. Any combination you pick is right! This is your creation... go to town. In this roll I've used: asparagus, imitation crab meat, cucumber and avocado.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpu31ozAfPgQDKY67d9cZEjC5exM9gMv7rMXvzAsYdEK_TAfp2SUVeaD8SfGnGg83uJMqKA9ciMm1BfezkhdtRb6ZyF8W_Xciacu-QhYnre_ADnzyl6OgrdTXn78cNK_mcsaYp-SoO2HV/s1600-h/IMAG0611.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpu31ozAfPgQDKY67d9cZEjC5exM9gMv7rMXvzAsYdEK_TAfp2SUVeaD8SfGnGg83uJMqKA9ciMm1BfezkhdtRb6ZyF8W_Xciacu-QhYnre_ADnzyl6OgrdTXn78cNK_mcsaYp-SoO2HV/s200/IMAG0611.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440878466010228594" /></a><br /><br />Once you've filled it, just roll it. Many of you will remember this action from college. You can wet the outside edge to help it stick together. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBgPvo9nVTwLJ2K-qFwLQfRB8AMzyAy8i2yA36Wq23326Xi2YMGcC5g8HokFwDVTnwPClEhAtBJzA0oGFnL4mij6du671M1IrDvb7MC9ZsE2QZMLMyDqk62CM39cd8cIZLAsc28o6NLqR/s1600-h/IMAG0616.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBgPvo9nVTwLJ2K-qFwLQfRB8AMzyAy8i2yA36Wq23326Xi2YMGcC5g8HokFwDVTnwPClEhAtBJzA0oGFnL4mij6du671M1IrDvb7MC9ZsE2QZMLMyDqk62CM39cd8cIZLAsc28o6NLqR/s200/IMAG0616.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440878983883425986" /></a><br /><br />Now use your bamboo roller (or dishtowel) and evenly roll your creation. It will tighten the roll and help it stay together better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKniVT6tRzCO4ZHP-WkK5eRRgCcsZUw2dJg7k3wBoaaCKIGEJyFXTx2I5-wN7n0HokXAaos8JMPfqVjGe3viq5ONQoYSdp3UDvCUMCQr0khigEe4Za5Mm74djwB_5l-S-Y9CbsaNqAJiM_/s1600-h/IMAG0628.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKniVT6tRzCO4ZHP-WkK5eRRgCcsZUw2dJg7k3wBoaaCKIGEJyFXTx2I5-wN7n0HokXAaos8JMPfqVjGe3viq5ONQoYSdp3UDvCUMCQr0khigEe4Za5Mm74djwB_5l-S-Y9CbsaNqAJiM_/s200/IMAG0628.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440879540286075442" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2a08ZV5R7d7tBq_5_nx6YC5y9cC6E65uSNjBVrSoU-kiD_CE24NhKU4-lszykEb7ZL0SHKk2x5dxciiiLhKJm7_I50Hxtt1TQrOqiXDxCLkeIgLCCtCvZlbsMTKMOPFA75iV_T8ElH6j/s1600-h/IMAG0631.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2a08ZV5R7d7tBq_5_nx6YC5y9cC6E65uSNjBVrSoU-kiD_CE24NhKU4-lszykEb7ZL0SHKk2x5dxciiiLhKJm7_I50Hxtt1TQrOqiXDxCLkeIgLCCtCvZlbsMTKMOPFA75iV_T8ElH6j/s200/IMAG0631.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440879737876478578" /></a><br /><br />Need I say the next line? Oh, ok...<br /><br />何があなたを待っている?食べる!<br />(What are you waiting for? Eat!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kRG4gCisU2RVQESrWIF3vnhpEZrhky54t8bOUVcU3pwrwEZvAh38GdxiFkN4d2pyqgZK-BBIoz-SIAE04sO6rnvBXR_O0RKFXQ7RUxpjRZczy5Ldq_hhkvrs00cQ1-OHU2gyIZdtQsPW/s1600-h/IMAG0636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kRG4gCisU2RVQESrWIF3vnhpEZrhky54t8bOUVcU3pwrwEZvAh38GdxiFkN4d2pyqgZK-BBIoz-SIAE04sO6rnvBXR_O0RKFXQ7RUxpjRZczy5Ldq_hhkvrs00cQ1-OHU2gyIZdtQsPW/s200/IMAG0636.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440880667852595298" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-59443864999207232212010-01-24T11:44:00.000-08:002010-01-25T14:32:17.680-08:00Heart Smart Banana Oat Bran Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6EfNBeBvbJcLqJqYDNgHiuaYYm8kfvbCpMCRL2kCtmOf4o4P9rfEfq65IOJ4u8JOS8L_Cr2P_2E6cPu2qpp8dSoOw5imv9G2s5PRHYzwboiC0THT0DC4cWDBqUe5Cd_oYbSnecLYjbPc/s1600-h/IMAG0562.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6EfNBeBvbJcLqJqYDNgHiuaYYm8kfvbCpMCRL2kCtmOf4o4P9rfEfq65IOJ4u8JOS8L_Cr2P_2E6cPu2qpp8dSoOw5imv9G2s5PRHYzwboiC0THT0DC4cWDBqUe5Cd_oYbSnecLYjbPc/s200/IMAG0562.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430398502975440690" /></a><br><br /><br />Oat Bran is great for your heart! It lowers your bad (LDL) cholesterol and raises your good (HDL) cholesterol. Just because something is good for you doesn't mean it has to taste awful or bland. Since Rob's trips to the hospital (angioplasty) we have really tried to incorporate good tasting, heart foods into our diets more than before!<br><br /><br />Max made these beautiful Banana Oat Bran Muffins this morning. They're easy, quick and very tasty!! (They passed the Tommi taste test already!)<br><br /><br />Ingredients:<br /><br />2 1/4 cups oat bran<br />1 Tbsn baking powder<br />1/4 cup brown sugar<br />1 1/4 cups milk <br />2 very ripe bananas, mashed<br />2 egg whites<br />2 Tbsn vegetable oil<br />1/4 cup chopped walnuts (optional - we leave em out)<br /><br />Preheat oven to 425 degrees. Mix all ingredients together. Pour out into muffin pans (preferably lined with muffin papers).<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokaqQv2ymW047JK8HRzXJxeshzhWK-G2GBY7bmljHkF4Dlrefp_fs48yIUZKe2kQq4QH2OIVYyCAWASWRionuZ_xLJKNgwNLLdzhuunUrQrteFt-oVWEpRLtvY2cReH_QBTSN9Lx_oESP/s1600-h/IMAG0560.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokaqQv2ymW047JK8HRzXJxeshzhWK-G2GBY7bmljHkF4Dlrefp_fs48yIUZKe2kQq4QH2OIVYyCAWASWRionuZ_xLJKNgwNLLdzhuunUrQrteFt-oVWEpRLtvY2cReH_QBTSN9Lx_oESP/s200/IMAG0560.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430398295367826498" /></a><br><br /><br />Bake for 17 minutes. Yes, only 17 minutes... that's not a typo. Take em out, let em cool and eat em up! YUM!<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9k6kRPQno5yVhgxqmB1_ND4c-pYRwIy74pG_oIQcr262Qtq12eR58RslmDyj2ZYVgClKP-Jxa_G5m4bwywGRtc0NyRgnCYmusxvB4sDeaKAwoCqZHBfKkFa1e84CDpWdPWZuGzIB_hme/s1600-h/IMAG0561.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9k6kRPQno5yVhgxqmB1_ND4c-pYRwIy74pG_oIQcr262Qtq12eR58RslmDyj2ZYVgClKP-Jxa_G5m4bwywGRtc0NyRgnCYmusxvB4sDeaKAwoCqZHBfKkFa1e84CDpWdPWZuGzIB_hme/s200/IMAG0561.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430398167865181330" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-22943612567794482692010-01-23T14:02:00.000-08:002010-01-23T14:06:27.424-08:00Candle MakingStart saving your candle ends, everyone! Why waste those little candle nubs especially when they can be used to make brand new candles? People spend a fortune on fancy candles, but will throw away the end that won't burn anymore because the candle got so low.<br /><br />I'll show you how to use your old candles to make new ones and we'll use things that are around the house for molds. I'll put a list up of things you will need just before I roll out the instructions!TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-7948217711616732562010-01-22T11:36:00.000-08:002010-01-22T15:48:24.466-08:00Taking the Fear out of Risotto (Shitake-Parmesan Risotto)Are you intimidated by risotto? You see all those fancy chefs making it, you hear about it in fancy restaurants that I can't afford to eat in, it's ALWAYS on those cooking shows as a staple of haute cuisine. I'm here to say: There's nothing to be afraid of!!!!! It's easy. Scouts honor!<br /><br /><span style="font-style:italic;">A little hint first: if you see a recipe for risotto that calls for shallots never fear. Just use an onion. Shallots are just fancy little tiny purplish onions. Use the same amount of onion!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx6-_oZFwcq5A1MwtICEsDYBEiABBvacGAaSDs6dD84kAm2nGcvvx0hVL2ytJ2cCpz6_XABlIa9TVjjfhl6ALmhH0HoRWckTxJ03rP_GXJE_UvUD1jPDpqPcgvYLaNTud5EzIhLcWaJZz/s1600-h/IMAG0507.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx6-_oZFwcq5A1MwtICEsDYBEiABBvacGAaSDs6dD84kAm2nGcvvx0hVL2ytJ2cCpz6_XABlIa9TVjjfhl6ALmhH0HoRWckTxJ03rP_GXJE_UvUD1jPDpqPcgvYLaNTud5EzIhLcWaJZz/s320/IMAG0507.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429659161481221218" /></a><br /><br /><span style="font-weight:bold;">Basic Ingredients</span>: <br />1 cup of arborio rice<br />2 Tbsn olive oil<br />2 Tbsn butter<br />1/2 cup chopped onion<br />3 cups stock (you can use vegetable or chicken stock. You can mix either with water like 1 1/2 cups stock and 1 1/2 cups water)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZYJCpAT-n5uGTdMn74AW4zHylGKnTfMHJmGChvX8f7Q9pT4EuesYGqNQ8Ztw-HekDGZZtz-skbsGoGffYfdJmrbCNcAX9-_haIMOcPaL_CZs85JGLpse5EHulK_T0pVCvBXIFoHdmBqS/s1600-h/IMAG0505.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZYJCpAT-n5uGTdMn74AW4zHylGKnTfMHJmGChvX8f7Q9pT4EuesYGqNQ8Ztw-HekDGZZtz-skbsGoGffYfdJmrbCNcAX9-_haIMOcPaL_CZs85JGLpse5EHulK_T0pVCvBXIFoHdmBqS/s320/IMAG0505.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429659882475410722" /></a><br /><br /><span style="font-weight:bold;">Extra Ingredients</span>: (and you can experiment once you learn the basics)<br />3 Shitake mushrooms, chopped(I used dehydrated, reconstituted in water and use the soaking water with the broth for cooking)<br />1 Tbsn white wine<br />2 Tbsn grated Parmesan<br /><br />Directions:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ypFEpG9h0CAf1fWg9EKpoe914vFYxaksI_86Nmq4sOWOMnl0aPCpZFzeclnHMzUcFFQG2nu8lZiPf2ZXlIOvS9Kg6Wc9Mq3PuHE46tHZUSC3bwUeuT3I627bmH2_p00ORuAeo3nyTB8d/s1600-h/IMAG0522.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ypFEpG9h0CAf1fWg9EKpoe914vFYxaksI_86Nmq4sOWOMnl0aPCpZFzeclnHMzUcFFQG2nu8lZiPf2ZXlIOvS9Kg6Wc9Mq3PuHE46tHZUSC3bwUeuT3I627bmH2_p00ORuAeo3nyTB8d/s200/IMAG0522.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429699435578871810" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2bM037_V9fDuaSw8cnusSOz8yapsdKJShEDCKv_yt3K12vDUnLjvcL7RAHo6WhVh_23ia1LRs4rLxC12u9uaYMB9gBethqRvOetYPhfKr3WE86PeUtfGtbdDTZe9EkBiipjkU5FoilOx/s1600-h/IMAG0523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2bM037_V9fDuaSw8cnusSOz8yapsdKJShEDCKv_yt3K12vDUnLjvcL7RAHo6WhVh_23ia1LRs4rLxC12u9uaYMB9gBethqRvOetYPhfKr3WE86PeUtfGtbdDTZe9EkBiipjkU5FoilOx/s200/IMAG0523.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429699689560276658" /></a><br><br /><br /><br /><br /><br />Saute onions and mushrooms in the olive oil and butter for 5 minutes. Add rice, stir it around to get it coated with the oils and onions for 2 minutes, add 1 cup of liquid. Cook, stirring constantly, until the liquid has been absorbed (rice will start to look creamy). Add another cup of liquid, stirring constantly until absorbed again. Add last cup of liquid, 1 Tbsn of wine, and cook, stirring constantly, until the liquid is fully absorbed. Remove from heat.<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ReEg5zkpUj20UVUGVZwDUHZTtwBGu4aGdG7KYPHnd6Zn3jzex9SvmlEnKv-mLzX3oUH7pKfqgShTfnSHXcIUISmJdrDaVqlThS32bcSURMn7njPRibwMgZeA6GBu_c1vudlE2lw5iD-c/s1600-h/IMAG0529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ReEg5zkpUj20UVUGVZwDUHZTtwBGu4aGdG7KYPHnd6Zn3jzex9SvmlEnKv-mLzX3oUH7pKfqgShTfnSHXcIUISmJdrDaVqlThS32bcSURMn7njPRibwMgZeA6GBu_c1vudlE2lw5iD-c/s200/IMAG0529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429702351357754274" /></a><br><br /><br /><br />Add Parmesan cheese, stir it up, and set it to the side, covered, for 5 minutes. Salt and pepper to taste. Now serve and enjoy!!<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjBJI2iOPG4wGbHJhYgr2Eq8Hu-ru67e1iIlanMaJCyRw4L96HaIsu_I3nIULjX9VuAQyJKjCFXyrmeRn1srefLemQXC9M-0WufcFKo5_F0DX5xV_98YoEinxLF22BVpaNBgukAEnV3Uk/s1600-h/IMAG0532.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjBJI2iOPG4wGbHJhYgr2Eq8Hu-ru67e1iIlanMaJCyRw4L96HaIsu_I3nIULjX9VuAQyJKjCFXyrmeRn1srefLemQXC9M-0WufcFKo5_F0DX5xV_98YoEinxLF22BVpaNBgukAEnV3Uk/s200/IMAG0532.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429702659659077666" /></a><br><br /><br />Wow! That seemed WAY too easy didn't it?? What the heck were we so afraid of?? <br>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0tag:blogger.com,1999:blog-1536907364273709585.post-7670458138226804132010-01-22T10:40:00.000-08:002010-01-23T16:57:56.727-08:00Rebatch Soap Making (Basil & Chamomile)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9fzoxnaNMa1j4S1TolzEjCFdN8rcIkEA1sOsvinsoSoAruSlzzEejanbpQatgedU65thRwvF7rKvzrHGCvVFsDi7CoBLpBd8O-OCSO9cFzcj3A0DxpXnliKO7EFdafaWbjGWFmKxA4BG/s1600-h/IMAG0546.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9fzoxnaNMa1j4S1TolzEjCFdN8rcIkEA1sOsvinsoSoAruSlzzEejanbpQatgedU65thRwvF7rKvzrHGCvVFsDi7CoBLpBd8O-OCSO9cFzcj3A0DxpXnliKO7EFdafaWbjGWFmKxA4BG/s200/IMAG0546.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430102610100530626" /></a><br /><br />Welcome......<br><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzGKXGIGl0VRfgU-iDaMCV5VWQnW7wIYV6SvOgrKhNqi_AqnZN-UGF5BxN5n5D0Jsxgdtwn1Eis7TqFRV-kXw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br><br /><br />Here's the soap all cut just before I shred it.<br><br /><br />I wanted to put a small note in regarding the soap: If you cannot buy soap like i do, you can take unscented beauty bars, grate them up and do everything the same! It works.. I've tried! You just get to add your own goodies!<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-wjE7dY_QgyJw5RQVuSfUf1LvOOC9X6unOAqm1s_ZekBbWSHBGMLcQK4OniTFbFYyCdLmIs8j7v4j0SJ6Dv_DmZTrhXtP56V1_NCXlXJpB9C5IY1WJl_4eH3NLrPRa9gpnDgYiSahnxF/s1600-h/IMAG0501.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-wjE7dY_QgyJw5RQVuSfUf1LvOOC9X6unOAqm1s_ZekBbWSHBGMLcQK4OniTFbFYyCdLmIs8j7v4j0SJ6Dv_DmZTrhXtP56V1_NCXlXJpB9C5IY1WJl_4eH3NLrPRa9gpnDgYiSahnxF/s200/IMAG0501.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429680385689700082" /></a><br><br><br /><br /><br />Here's the shredded soap<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30rpJMkxZ5s7nN7QWATOjeDVBjJXenD7i9J0eNN30liza1PC_GBbN59Sm4Pn38eZS6EqYglCyJaVJjoNYdvkYi8Klm1KGt6JneRewCxW1d8iY2k9VDRXbSP6VltZchQ01ktaK_T4F7ZCv/s1600-h/IMAG0503.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30rpJMkxZ5s7nN7QWATOjeDVBjJXenD7i9J0eNN30liza1PC_GBbN59Sm4Pn38eZS6EqYglCyJaVJjoNYdvkYi8Klm1KGt6JneRewCxW1d8iY2k9VDRXbSP6VltZchQ01ktaK_T4F7ZCv/s200/IMAG0503.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429675001473074434" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQB5MhrwrXDo4gAtGglc5jElpw9r-ZaUvU6IyryFjYlaPXrT5ncMTfVQmYku7d49GULZLKcXts2XqJmE3p5rPd0-iIFLo_WUUbsFpN4hkqtHNXmLgMwN4mCE0m1FATd-b-8HbYmSO7Alre/s1600-h/IMAG0504.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQB5MhrwrXDo4gAtGglc5jElpw9r-ZaUvU6IyryFjYlaPXrT5ncMTfVQmYku7d49GULZLKcXts2XqJmE3p5rPd0-iIFLo_WUUbsFpN4hkqtHNXmLgMwN4mCE0m1FATd-b-8HbYmSO7Alre/s200/IMAG0504.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429675310542934226" /></a><br><br /><br /><br />Put 6 loosely packed cups of shredded soap into the crock pot.<br><br /><br />Now we're going to add 1/2 cup of liquid milk (no, you won't gain weight if you use whole milk, but please do not use soy milk!)<br><br /><br />Set crock pot on High setting, cover and leave for 1/2 hour.<br><br /><br /><br /><br />After a 1/2 hour use your soap spoon and stir carefully from the bottom. The soap on stop will still be unmelted, but the soap on the bottom will have begun to melt. Stir to get more of the unmelted soap towards the bottom.<br><br /><br />Cover and check back every 15 minutes until soap has completely melted.<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyKQD_7Z6yUPVPzDG39KYG-yyP2lLaN9De6djJfJGUBrfeKWoc8pdjPR7KbdQCOt4HJdnQIYr1OSTIyMXHG0LgArZpXPLImFGtWNIwnIHd4eslDWL0IAW6ltj4EyfpCQqd0-ywLfQDT1Y/s1600-h/IMAG0509.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyKQD_7Z6yUPVPzDG39KYG-yyP2lLaN9De6djJfJGUBrfeKWoc8pdjPR7KbdQCOt4HJdnQIYr1OSTIyMXHG0LgArZpXPLImFGtWNIwnIHd4eslDWL0IAW6ltj4EyfpCQqd0-ywLfQDT1Y/s200/IMAG0509.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429675984795835890" /></a><br><br /><br />At this time add 1/2 cup of dry (or powdered) milk. Mix carefully at first because that powder just loves to fly everywhere! (You'll probably want to be careful handling the crock pot as it will be hot!) You'll see the milk powder start to melt into the soap and it will give the soap a lighter, creamier appearance. Stir thoroughly to incorporate the milk powder throughout the soap. You don't really want thick ribbons of dark soap with the lighter ribbons. While it sounds like that would be a pretty design it defeats the purpose of the moisturizing, nourishing (binding) milk powder!<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-fA36CSsTp9J8CxyRFWLajTwAunpPdgZu2u1Z7PCQyr1DDIfXNFcae_lvsJ_eNBHwTZXI5D_hsQfIbGahPZlN1yHE9jZNDTn49QmSHhv1rlIxVEOgzvWW8QvoczkA-LQecthGOjSLAop/s1600-h/IMAG0511.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-fA36CSsTp9J8CxyRFWLajTwAunpPdgZu2u1Z7PCQyr1DDIfXNFcae_lvsJ_eNBHwTZXI5D_hsQfIbGahPZlN1yHE9jZNDTn49QmSHhv1rlIxVEOgzvWW8QvoczkA-LQecthGOjSLAop/s200/IMAG0511.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429676480933464786" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH-_TV6BlGwyP5h090lUiibqt6AfAHHgv1arUhtpJJItCfCyzrNR_kCQaLTcTi7VaxtxrW4QnZnIsxBa-14COIPfWaPTLx3TGpi7iiDhUQ2iJSFVQhY9cu0fDlOVhO33CsSBk-5dDeZi-/s1600-h/IMAG0512.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH-_TV6BlGwyP5h090lUiibqt6AfAHHgv1arUhtpJJItCfCyzrNR_kCQaLTcTi7VaxtxrW4QnZnIsxBa-14COIPfWaPTLx3TGpi7iiDhUQ2iJSFVQhY9cu0fDlOVhO33CsSBk-5dDeZi-/s200/IMAG0512.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429676772323739762" /></a><br><br /><br />Once you have the milk powder fully blended in. Put the top back on and get your work station prepared for adding the remaining ingredients and pouring it into the molds (get potholders for that part!)<br><br /><br /><br /><br />Now that you're ready to finish this part of the project, turn off the crock pot. Stir the soap thoroughly as you may have had a little more separation.<br><br /><br />Add 20 drops of your essential oil(s) to 2 tsp of your regular oil (almond, olive, grapeseed, jojoba, apricot kernel, etc). Mix it together (by the way.. if you keep extra chopsticks from take out.. this is a great way to use them!). If you feel you need more essential oils then you can add more. It's a good thing to remember that you get used to smell when you're surrounded by it. (I learned that lesson with patchouli - whoa)<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xAALTU1cSI_IPG7IhbI1BXdldru9BwGFG2z4n2dt90VWO2k5YnU5Ju5COEsk8VbWgXFJLulCCinl2GlopS77F5qMp8LyTvjVn2muwxQtn5a7h73YGxzV3PXgdU-nmbYtprXSN_qBSTBP/s1600-h/IMAG0515.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xAALTU1cSI_IPG7IhbI1BXdldru9BwGFG2z4n2dt90VWO2k5YnU5Ju5COEsk8VbWgXFJLulCCinl2GlopS77F5qMp8LyTvjVn2muwxQtn5a7h73YGxzV3PXgdU-nmbYtprXSN_qBSTBP/s200/IMAG0515.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429677119831409490" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUDa_GgU8j5D6PGdXxAw6RG50jfxbVQe8vGXKNcqn1J_-pLsyjYAaRII8QrFhnNrYIvWtIbnE9u_J9jlmqnupjhvbOgk7HWdEqw489E5qXmZG4gq7VZb43GSsOmKsseJlo4yG9s9rsTRW/s1600-h/IMAG0516.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUDa_GgU8j5D6PGdXxAw6RG50jfxbVQe8vGXKNcqn1J_-pLsyjYAaRII8QrFhnNrYIvWtIbnE9u_J9jlmqnupjhvbOgk7HWdEqw489E5qXmZG4gq7VZb43GSsOmKsseJlo4yG9s9rsTRW/s200/IMAG0516.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429677271862006258" /></a><br><br /><br /><br /><br />Add the oil mixture to your soap and stir until it's all mixed in evenly. Now, if you'd like an exfoliate, you can add it. I'm not adding any here, but if I were I'd add about 1/4 to 1/2 a cup depending on the type I was using. The finer the grain the less you use.<br><br /><br /><br /><br />Now that everything is all mixed up nice it's time to pour it all into your milk carton mold. Take the pot and pour all ingredients into the milk carton until it's full to the top (right where the top line before the spout part).<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXx0QHRH8Yoymin3xRlaFuZw_shnyiSBwxQ1eF54oFAoERMZKox72nOtj8A5d8GekOaFB-gGy4k7Dh41H_207sLjfZ2m67jBcMHqPUEyrdvOCOFfMPh5lJ_Un_mUpRkhnsns_pdnbbXRCk/s1600-h/IMAG0517.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXx0QHRH8Yoymin3xRlaFuZw_shnyiSBwxQ1eF54oFAoERMZKox72nOtj8A5d8GekOaFB-gGy4k7Dh41H_207sLjfZ2m67jBcMHqPUEyrdvOCOFfMPh5lJ_Un_mUpRkhnsns_pdnbbXRCk/s200/IMAG0517.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429677454610110610" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPxAZlx9E1Q2a2IA5Ilse68ep_Js1cHp6o26Y3aVHbkqFnkzBHp-zFS4H6apXX9FMSP8pWVoWF1PgqdoUCNql_2NTlK67OrBPXSiO6SURJiOGhUPr89XU_-kl49VqWPRMvLsKRVBaSPMK/s1600-h/IMAG0519.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPxAZlx9E1Q2a2IA5Ilse68ep_Js1cHp6o26Y3aVHbkqFnkzBHp-zFS4H6apXX9FMSP8pWVoWF1PgqdoUCNql_2NTlK67OrBPXSiO6SURJiOGhUPr89XU_-kl49VqWPRMvLsKRVBaSPMK/s200/IMAG0519.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429677719865304594" /></a><br><br /><br /><br />You're done! Now it's time for the hardest part. Set it somewhere out of the way and leave it alone. I set the carton on a tray in a closet.<br><br /><br />Tomorrow I'll do the unveiling, unmolding, cutting and curing part!<br><br /><span style="font-weight:bold;"><br />DAY 2 - UNMOLDING, CUTTING AND CURING!</span><br><br /><br />Today I took the molds out, ripped them cartons away and cut the soap. The soap is very soft and you have to be careful with it so that you don't dent the sides. If you do.. no biggie.. It's still going to be soap and you'll get better at it as you go!<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRrrqnk9i_qVqWvaPSf5RZ-Zs4XvYlWanqxMEc7Ka6UOtyJGAofDQ8FVHfIZjqyvvF8OYdV4CoEUjGMpnGgtZor8N-biZP4bfn_GROdxMObH2mmCw6jGdWeFOcexTLLdzbjP1rtNVefQD/s1600-h/IMAG0550.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRrrqnk9i_qVqWvaPSf5RZ-Zs4XvYlWanqxMEc7Ka6UOtyJGAofDQ8FVHfIZjqyvvF8OYdV4CoEUjGMpnGgtZor8N-biZP4bfn_GROdxMObH2mmCw6jGdWeFOcexTLLdzbjP1rtNVefQD/s200/IMAG0550.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430099779251061522" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdFEgWKyq0MlG1FjswcFHDNMToRQqgiE6bPsosgMFqAgaZjxHBmrjwTT5yK-Jj8_SFxgC3yJU4eRQIfvOSyrd93jNWY1LkNnutG_aIwKxU5DkvyfLuLDdICZaLLXej1F11ef3KezhkYG7/s1600-h/IMAG0551.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdFEgWKyq0MlG1FjswcFHDNMToRQqgiE6bPsosgMFqAgaZjxHBmrjwTT5yK-Jj8_SFxgC3yJU4eRQIfvOSyrd93jNWY1LkNnutG_aIwKxU5DkvyfLuLDdICZaLLXej1F11ef3KezhkYG7/s200/IMAG0551.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430100130906641778" /></a><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANYx9_sbkxDxZDcuu_7ZSEqB2usagU9BhTrqARVovm2pZLHgqpy-gE9sArTOIj30FRpdPSbZyOV7b_R6YQKOVLCNKqMDgBQGu3weCMOJAuUiRhclRCDFPJDG6o3nr4z-8lRVA0PMJ7Wvv/s1600-h/IMAG0553.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANYx9_sbkxDxZDcuu_7ZSEqB2usagU9BhTrqARVovm2pZLHgqpy-gE9sArTOIj30FRpdPSbZyOV7b_R6YQKOVLCNKqMDgBQGu3weCMOJAuUiRhclRCDFPJDG6o3nr4z-8lRVA0PMJ7Wvv/s200/IMAG0553.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430100472603853458" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMG7DUDENXzgjJ7BQbxL5oDpljkZwzc-FbqQrm4rtXvOangmWB0guaF9LBO1EmiDPXJ5BV_n5DSsfDkBoSz12irdIkeEGb9CGn3dM1j3MgqtyIOfKWCCyDU2vCBaHqnMUJLYCFewpVf_ut/s1600-h/IMAG0556.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMG7DUDENXzgjJ7BQbxL5oDpljkZwzc-FbqQrm4rtXvOangmWB0guaF9LBO1EmiDPXJ5BV_n5DSsfDkBoSz12irdIkeEGb9CGn3dM1j3MgqtyIOfKWCCyDU2vCBaHqnMUJLYCFewpVf_ut/s200/IMAG0556.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430100729672159170" /></a><br><br /><br />Both turned out beautifully! The lighter one is the basil and the darker one is the chamomile. <br><br /><br />I then lay out the pieces out on wire racks. I found stackable wire racks at Target for next to nothing. I got 3 of them and they've never let me down! Try not to let the soap touch and only do single layers.<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHYLjXhpre_JSFkmd7sh6VR7wHWr0RGE8JlvX-rdgWKbSyMxQluO6CJlXwVRVj9hV7yroDmZJqmgy6IbujyJXVV_4YWd-R-k5AKglW_PxmuQ-uzU1pe95oXM3yXmh6tM5CTIOGpBsIT0J/s1600-h/IMAG0549.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHYLjXhpre_JSFkmd7sh6VR7wHWr0RGE8JlvX-rdgWKbSyMxQluO6CJlXwVRVj9hV7yroDmZJqmgy6IbujyJXVV_4YWd-R-k5AKglW_PxmuQ-uzU1pe95oXM3yXmh6tM5CTIOGpBsIT0J/s200/IMAG0549.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430101662140162898" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjionX-8NwDTawpPYtEjoAa9klDvY3zVu3n6ZATzZmFrPtPf8uAN3qs3lH_oMWyYZtLShmjh68KemDmeW5ericHmieWJf80DvqAO6AKPooYuashrJLXIIuG7Yy2InqJvi3Iw-VzrnUvM3cr/s1600-h/IMAG0557.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjionX-8NwDTawpPYtEjoAa9klDvY3zVu3n6ZATzZmFrPtPf8uAN3qs3lH_oMWyYZtLShmjh68KemDmeW5ericHmieWJf80DvqAO6AKPooYuashrJLXIIuG7Yy2InqJvi3Iw-VzrnUvM3cr/s200/IMAG0557.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430101968439579810" /></a><br><br /><br />Now put the soap somewhere that it can sit for 4-6 weeks to cure. Curing is the drying process that makes soap hard and last longer. If you were to use the soap now it would just disintegrate. After 4-6 weeks you can put the soap in a basket or store it like you would normal soap... and ENJOY!<br><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZepMaszl9XbHcQQt1oZbc0kJfMQuJOGGU194eYQ0NbK1SaL18_SqKGN6sawyvIiEvGmvnDHBMRPGg__rhFvdZd3T6ygm0rr3-IZ5nCOTLGh1kUeU_E6Bol7gtZkx9po4XYr1fdfzXGKE/s1600-h/IMAG0559.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZepMaszl9XbHcQQt1oZbc0kJfMQuJOGGU194eYQ0NbK1SaL18_SqKGN6sawyvIiEvGmvnDHBMRPGg__rhFvdZd3T6ygm0rr3-IZ5nCOTLGh1kUeU_E6Bol7gtZkx9po4XYr1fdfzXGKE/s200/IMAG0559.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5430102803614432066" /></a>TeachezVoushttp://www.blogger.com/profile/12994114596597451193noreply@blogger.com0