tag:blogger.com,1999:blog-86372894196730677732024-03-05T04:21:03.251-07:00The 10 cent DietUnknownnoreply@blogger.comBlogger178125tag:blogger.com,1999:blog-8637289419673067773.post-36000301714579208042011-02-17T22:51:00.000-07:002011-02-17T22:51:10.931-07:00I've moved!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGM6nNoKvnbLRmRVahLFEX-Z5lkPwniOv-8lIiOEM8vwbUFasQV7ZqSDHJaeZ3L6NVYb2hfGFv5qqCLw8HbK1EzGtlla8wtF4Qr42AcLHlWJqWznuElqUEOBOOepcnKlN42HvGxZIzifg/s1600/10cent-meetme.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGM6nNoKvnbLRmRVahLFEX-Z5lkPwniOv-8lIiOEM8vwbUFasQV7ZqSDHJaeZ3L6NVYb2hfGFv5qqCLw8HbK1EzGtlla8wtF4Qr42AcLHlWJqWznuElqUEOBOOepcnKlN42HvGxZIzifg/s320/10cent-meetme.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://the10centdesigner.com/blog/">over here</a></td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8637289419673067773.post-80665711801623921992011-02-06T10:09:00.002-07:002011-02-06T10:31:45.773-07:00oven-baked red snapper & shiitake parcels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBH9LCrMUrWnCOFTx30BOnWeXeQguLfwB813s250ak2SjmDBMRlVxD4oXbILRxn31g99NehjkDr_t7w3RDV2NHveZrGUWZEM_VV_YAitJQFcSPwoMpEjlAujWUU-jx3dJ05KEwPY7T08/s1600/oven+baked+red+snapper+sq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBH9LCrMUrWnCOFTx30BOnWeXeQguLfwB813s250ak2SjmDBMRlVxD4oXbILRxn31g99NehjkDr_t7w3RDV2NHveZrGUWZEM_VV_YAitJQFcSPwoMpEjlAujWUU-jx3dJ05KEwPY7T08/s320/oven+baked+red+snapper+sq.jpg" width="320" /></a></div><br />
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This Japanese style recipe is so delicious and easy, yet very very healthy. It takes no time at all and you are rewarded with an amazingly flavorful meal. <br />
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Ingredients:<br />
4 red snapper fillets (100g each)<br />
1/2 tsp vegetable oil, for brushing<br />
8 caps fresh shiitake mushrooms, stems discarded<br />
8 thinly sliced pieces of broccoli<br />
4 slices of lime, sliced thin<br />
4 Tbsp sake<br />
4 tsp GF soy sauce<br />
1 tsp. ginger juice (squeezed from grated fresh ginger)<br />
tin foil<br />
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Directions:<br />
1. Preheat the oven to 325°F<br />
2. Put each snapper fillet on a piece of foil (about a 12"square), and brush with vegetable oil.<br />
3. Arrange 2 shiitake mushroom caps, 2 or three slices of broccoli and a slice of lime on top of each fish.<br />
4. Pour portions of the the sake, soy sauce and ginger juice over each parcel.<br />
5. Gather together the edges of the foil, seal tightly and bake the parcels on a baking tray in the preheated oven for 10-12 minutes. Plate each parcel individually and allow your guests to open their own parcel.<br />
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WE loved this dish. The fish is steamed perfectly in a mere 10 minutesUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-11894135491977883222011-02-05T23:22:00.004-07:002011-02-06T10:50:13.479-07:00chocolate mango inside-out roll with dipping sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkhYX5PBtqLsX3gHjIoA8TgqnFiaD03mez8IM6P8fwaSWSCj88CRFnUKOU6ZfrouTKG3nzjzBVBw4m60pLr_2DMiBX-pp8eC4bxA7oaFQyZsf1L_SqYRv-OxuptqX0bj8mO3Wuz6p_pM/s1600/sq+chocolate+inside+out+roll.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkhYX5PBtqLsX3gHjIoA8TgqnFiaD03mez8IM6P8fwaSWSCj88CRFnUKOU6ZfrouTKG3nzjzBVBw4m60pLr_2DMiBX-pp8eC4bxA7oaFQyZsf1L_SqYRv-OxuptqX0bj8mO3Wuz6p_pM/s320/sq+chocolate+inside+out+roll.jpg" width="320" /></a></div><br />
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what?! um yes. so delicious.<br />
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Ingredients:<br />
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(makes 1 roll of 8 pieces)<br />
<i><br />
</i><br />
<i>For the ISO</i><br />
1/2 nori sheet<br />
200g raw sushi rice<br />
220 ml water<br />
30 ml rice vinegar<br />
15g sugar<br />
1 1/2 tsp. salt<br />
1 Tbsp honey<br />
1 Tbsp hazelnuts, finely chopped<br />
50g mango, cut into strips<br />
50g melon, cut into strips<br />
50g strawberries, sliced into thin strips<br />
100g plain dark chocolate, finely grated<br />
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<i>Dipping or drizzling sauce </i><br />
Ingredients:<br />
220g plain dark chocolate melted<br />
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Directions:<br />
to prepare the sushi rice-<br />
1. Rinse your rice well, between 3-5 washes until it runs clear in a fine mesh sieve. Set aside and drain for 1 hour.<br />
2. Put the rice and water into a heavy saucepan with a lid. Heat over medium/high heat and bring to a boil. Don't lift the lid. It should take about 5-7 minutes to come to a boil. Reduce heat to low and cook for another 5-7 minutes. Turn off heat. Don't lift lid but let rice stand for another 10 minutes.<br />
3. While the rice is standing. Make your own sushi vinegar in a non reactive bowl with the rice vinegar/sugar and salt, stirring until sugar and salt are dissolved.<br />
4. Transfer the hot cooked rice to a flat based bowl. Use a spatula to gently spread the rice out evenly. Using the back of the spatula sprinkle the sushi vinegar over the rice. Use the spatula to cut through the rice and turn it over in sections to distribute the vinegar. Have someone else fan the rice (with a fan or a magazine) as you turn it to cool the rice quickly and it will absorb the vinegar mixture. Don't stir or mix the rice as it will get mushy. just turn it.<br />
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Directions for the inside-out rolls<br />
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1. Place the nori sheet on a chopping board and cover it with the prepared sushi rice. Turn it over and spread the honey over using the back of a spoon, then cover it with the hazelnuts, mango, melon and strawberries. Roll it up to make an inside-out roll (use a rolling mat and saran wrap to make this easier), then flip it over and roll it in the grated chocolate until coated.<br />
<i>note: there are hundreds of free online sushi rolling tutorials, just look for inside-out rolls. </i><br />
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2. Cut the roll into 8 pieces , drizzle with melted dark chocolate. Serve extra melted "dipping" chocolate along side for any chocoholics.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8637289419673067773.post-13601947341386602702011-02-03T20:01:00.001-07:002011-02-03T20:14:03.772-07:00Parsnip & Sweet Potato Fries with almond butter coating<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdmb_zwXiB0tqCbqt0uAf9ZR1QPMGzzIjWzshF_i-vzkNdL-DKIbUltiRb9YelJb8i7iDEaWmCqc3iw_0mFAh-y48EI0OSQbH5cd7Cx5GpKeaaSdbGvXv0ELU_FPyDK-Gw3PISQA5Xu4/s1600/friessquare.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdmb_zwXiB0tqCbqt0uAf9ZR1QPMGzzIjWzshF_i-vzkNdL-DKIbUltiRb9YelJb8i7iDEaWmCqc3iw_0mFAh-y48EI0OSQbH5cd7Cx5GpKeaaSdbGvXv0ELU_FPyDK-Gw3PISQA5Xu4/s320/friessquare.jpg" width="320" /></a></div><br />
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Ingredients:<br />
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3 parsnips, peeled & cut into uniform fry shape<br />
2 small yellow sweet potatoes, peeled & cut into uniform fry shape<br />
3 Tbsp natural almond butter<br />
1 Tbsp Olive oil<br />
1 tsp (I used more) sea salt<br />
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Directions:<br />
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1. Preheat your oven to 400°. Line a baking sheet with parchment paper.<br />
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2. In a medium bowl, mix your almond butter, olive oil and sea salt together. Add your cut fries to the bowl and stir to coat evenly. Lay your fries out on the parchment lined cookie sheet and bake for 35-40 minutes.<br />
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Note: every recipe I read like this claimed the fries were crispy. They are <b>not crispy </b>using this method. So I don't know what those people are talking about. I tried cooking a few a bit longer and they simply burnt. It's possible that I might try pre-baking the fries at a low temperature to dry them out a bit before coating in nut butter next time. That might work but anyhow, we didn't mind the texture to be honest. So what if they're not crispy! See, the thing is, <b>they taste really great! </b> We had no problem devouring the entire pan. Next time I make them I might add a little fresh ground black pepper to the mix as well to make them a bit more savory. :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-86287764708976216822011-01-30T18:35:00.002-07:002011-02-05T23:34:35.043-07:00Tom Yum Goong - Hot & Sour Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQuW9qr1qQhpc4_m0zaeImy6cjzyv0wN80lp7WgOXYO0Sroael_y2EKvvS_vzISbCaNOT-cMRlmeFw8XOWH19jdtsehMW-_AR1sJZhNCuzsML_euVuRslu7lyLIcio7wxUyWm7zYOIrA/s1600/TOM+YUM+GOONGsq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQuW9qr1qQhpc4_m0zaeImy6cjzyv0wN80lp7WgOXYO0Sroael_y2EKvvS_vzISbCaNOT-cMRlmeFw8XOWH19jdtsehMW-_AR1sJZhNCuzsML_euVuRslu7lyLIcio7wxUyWm7zYOIrA/s320/TOM+YUM+GOONGsq.jpg" width="320" /></a></div><br />
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It's -24°c outside right now. Perfect weather for soup!<br />
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Fish or Chicken Stock:<br />
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1 pound fish bones (sole cod or other white fish), OR 1 chicken carcass, broken into pieces OR 1 pack of chicken wings (We used a whole chicken but kept aside the breasts and thighs etc. )<br />
1 onion, quartered<br />
1-inch piece fresh ginger, bruised<br />
1 lime leaf<br />
6 cilantro stems, stalks and roots bruised<br />
salt and fresh ground black pepper to taste<br />
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Directions:<br />
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1. Wash your fish or chicken bones in cold water first. Place in a saucepan and cover with 6 cups water.<br />
2. Bring to a boil, skim if necessary.<br />
3. Add the onion, ginger, lemongrass, lime leaf, and cilantro. Season with salt and pepper. Return to a boil, turn heat down and simmer for 20 minutes only (no lid), for the fish stock. For the chicken stock- simmer half covered for 30 minutes. Remove from heat.<br />
4. Cool, strain into a clean pot and get ready to make the soup. <br />
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Hot & Sour Soup<br />
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Ingredients:<br />
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3 cups chicken (or fish) stock<br />
1 1/2 cups water<br />
1 lemongrass stem<br />
4 red bird's eye chilies, seeded and finely sliced<br />
1-inch piece galangal, peeled and finely sliced<br />
3 lime leaves, torn into pieces<br />
1 ready cleaned squid tube, cut into rings<br />
1/2 pound cooked shrimp (shelled is easier to eat obviously)<br />
4 button mushrooms, sliced<br />
juice of 1 lemon<br />
1 tsp. sucanat (sugar)<br />
3 Tbsp. fish sauce<br />
1 red chili, seeded and finely sliced for garnish<br />
cilantro leaves for garnish<br />
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Directions:<br />
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1. Place the stock in a large saucepan with the water. Heat gently.<br />
2. Trim the root from the lemongrass and slice the bottom 2 inch section into very fine slices. Bruise the remaining stalk and add all this to the stock with the chilies, galangal, and the torn limes leaves.<br />
3. Bring to a boil, reduce the heat and simmer gently for 10 minutes.<br />
4. Remove the bruised lemongrass, add the shrimp, squid rings, and the mushrooms, then add the lemon juice, sugar, and fish sauce a bit at a time until you have the right balance of flavours.<br />
5. Serve in bowls with red chili slices and cilantro garish.<br />
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I chose to start with a chicken stock rather than a fish stock and it was very delicious! This soup is of course HOT and SOUR so be aware of the number of chilies you use. Use less than I have if you can't take the heat. :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-59492296323396928462011-01-30T11:35:00.004-07:002011-01-30T13:09:09.334-07:00Sunday Penance breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYlHNxgIQSUh8yyzPsTXQZd11PTa4YqM4klUVC1E_xZUb6dkghKrCQ7-OfsY6J8GnC0AW_S3m6pzBGDNyAsKwkP2KkGDGNJba4ie4eq1hp3lzpE9s0nwOjzRN8lLqDutyZcxooUKegQY/s1600/sqbreakfast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYlHNxgIQSUh8yyzPsTXQZd11PTa4YqM4klUVC1E_xZUb6dkghKrCQ7-OfsY6J8GnC0AW_S3m6pzBGDNyAsKwkP2KkGDGNJba4ie4eq1hp3lzpE9s0nwOjzRN8lLqDutyZcxooUKegQY/s320/sqbreakfast.jpg" width="320" /></a></div><br />
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Last night was fun. I had a girlfriend "date" and we went out for (gluten free/dairy free for me) <a href="http://www.unapizzeria.com/">pizza</a> and plenty of <a href="http://translate.google.ca/translate?hl=en&sl=es&u=http://www.castilloperelada.com/&ei=0MRFTaW6N4m6sAPEkozWCg&sa=X&oi=translate&ct=result&resnum=1&ved=0CCYQ7gEwAA&prev=/search%3Fq%3Dcastillo%2Bperelada%26hl%3Den%26client%3Dfirefox-a%26hs%3DSMe%26rls%3Dorg.mozilla:en-US:official%26prmd%3Divns">wine</a>. As I am a bit of a newbie wine drinker, it's possible that I overindulged just a bit. (My wonderful fellah Buckarooken picked us up and drove us home at the end of the night. Isn't he a peach!)<br />
My penance- well for starters this is no time for greasy breakfast. The calories from the <a href="http://s3.amazonaws.com/data.tumblr.com/tumblr_le9rnuJ15e1qav7pjo1_1280.jpg?AWSAccessKeyId=0RYTHV9YYQ4W5Q3HQMG2&Expires=1296504353&Signature=OYPsR8UQCW%2Bz%2BGCfVZIOY%2BzJVAA%3D">wine</a> alone last night! Oy. So I began my day with a delicious but low calorie hot breakfast.<br />
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<a href="http://www.edenfoods.com/store/product_info.php?products_id=113055">Organic Brown Rice flakes</a> cook up in minutes. I added some delicious fresh pineapple pieces, a few nuts and topped it off with a little brown rice milk. Hardly penance at all really.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8637289419673067773.post-5551455849429047322011-01-24T12:35:00.002-07:002011-01-24T14:02:42.342-07:00a simple lunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUnjzQz9v0AVW5-Qi9zSD05LaNnT7nYA_Rr3Tjol-4PnWPY6e-ipS74V4UQcDFpF0TbigwLSXYvbwkN8pDbeLlE6ERTHm6LUfCwQP0Ixmsk7nRCrgDHIpLOfGfvYtbIkmuMbKvDk4Ras/s1600/lunch+board.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUnjzQz9v0AVW5-Qi9zSD05LaNnT7nYA_Rr3Tjol-4PnWPY6e-ipS74V4UQcDFpF0TbigwLSXYvbwkN8pDbeLlE6ERTHm6LUfCwQP0Ixmsk7nRCrgDHIpLOfGfvYtbIkmuMbKvDk4Ras/s320/lunch+board.jpg" width="320" /></a></div><br />
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Sardines. Yes I know most of you are thinking ewwww. But honest, sardines are a very quick and flavorful lunch. I simply drain the water, mash them lightly with generous amounts of fresh lemon juice, sea salt, fresh ground black pepper and whatever herbs I might have around. Then I spoon the mixture onto my favorite <a href="http://www.nationalimporters.com/item.aspx?brandCode=HTKD&itemNbr=5350733">crispy rice crackers</a> .<br />
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Sardines are loaded with omega-3 fats. Omega-3s help with mood, thinking, circulation, and glucose and insulin metabolism; they lower blood pressure; and they protect against heart disease. Plus they are loaded with calcium! Sardines also contain iron, magnesium, phosphorous, potassium, zinc, copper and manganese, plus B vitamins. And because sardines are real low on the marine food chain, toxins like mercury don't accumulate in them.<br />
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Gluten Free Chocolate Whoopie Pies!<br />
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After seeing these treats on tv, on the Internets and on my flickr friends photo streams I simply HAD to try them. I used <a href="http://www.thekitchn.com/thekitchn/dessert/glutenfree-chocolate-whoopie-pies-with-marshmallow-filling-cookbook-recipe-121325">this</a> recipe. I have to say, whoopie pies are delicious! I also have to say I do not recommend anyone make them ever. Sugar, vegetable shortening, marshmallow fluff! These are bad for you. I ate 2.<br />
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Whoopie Pie Recipe-<br />
Ingredients: <br />
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<div class="MsoNormal">2 1/4 cups gluten-free all-purpose flour (such as Bob’s Red Mill Gluten Free All Purpose Baking Flour)</div><div class="MsoNormal">3/4 cup unsweetened cocoa powder</div><div class="MsoNormal">1 1/2 teaspoons baking powder</div><div class="MsoNormal">1 teaspoon salt</div><div class="MsoNormal">1/2 teaspoon baking soda</div><div class="MsoNormal">1/2 teaspoon xantham gum (such as Bob’s Red Mill)</div><div class="MsoNormal">4 tablespoons unsalted butter, at room temperature</div><div class="MsoNormal">4 tablespoons vegetable shortening</div><div class="MsoNormal">1/2 cup granulated sugar</div><div class="MsoNormal">1/2 cup (packed) dark brown sugar</div><div class="MsoNormal">2 large eggs</div><div class="MsoNormal">1 teaspoon vanilla extract</div><div class="MsoNormal">1 cup milk</div> <br />
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Directions:<br />
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<div class="MsoNormal">1. Position a rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2. In a medium bowl, stir together the flour, cocoa powder, baking powder, salt, baking soda, and xantham gum.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and vanilla and beat until combined.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4. Add half of the flour mixture and half of the milk to the batter and beat on low speed until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until thoroughly combined.</div><div class="MsoNormal"><br />
</div><span style="font-family: 'Times New Roman'; font-size: 12pt;">5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.</span> (makes about 40- 48 2 inch cookies)<br />
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Filling recipe-<br />
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Ingredients: <br />
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<div class="MsoNormal">1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)</div><div class="MsoNormal">1 1/4 cups vegetable shortening</div><div class="MsoNormal">1 cup confectioners’ sugar</div><div class="MsoNormal">1 tablespoon vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions:</div><div class="MsoNormal"></div><div class="MsoNormal">1.<style>
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</style> <span style="font-family: 'Times New Roman'; font-size: 12pt;">In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce the mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase the mixer speed to medium and beat until fluffy, about 3 minutes more.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: 'Times New Roman'; font-size: 12pt;">2. Divide and spread on half the cookies, add another cookie and make into little sandwiches. </span> </div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8637289419673067773.post-4383277070558997942011-01-08T14:07:00.002-07:002011-01-24T14:03:30.367-07:00simple omelette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsipNNcQ6s7MMhexjZ2Dm96g2Foy9iUz-bZkYfjiJvGguUeM5KgKOYOs-MrRdVhLwyRiLQ4DtSaKoglhwW4G8pp_g1P4GAjTua-yxgg2bmc7TpRJQ781nCsZJWwylUBaFPuN1mimZg9Q/s1600/breakfast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsipNNcQ6s7MMhexjZ2Dm96g2Foy9iUz-bZkYfjiJvGguUeM5KgKOYOs-MrRdVhLwyRiLQ4DtSaKoglhwW4G8pp_g1P4GAjTua-yxgg2bmc7TpRJQ781nCsZJWwylUBaFPuN1mimZg9Q/s320/breakfast.jpg" width="320" /></a></div><br />
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an easy & delicious gluten free breakfast.<br />
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Ingredients:<br />
2 eggs, beaten lightly<br />
1 Tbsp sun dried tomatoes, chopped and softened in hot water for a few minutes<br />
1 Tbsp fresh chives, cut into small pieces<br />
4 mushrooms, sliced and sautéed in a bit of olive oil.<br />
1 tsp olive oil<br />
sea salt & fresh ground pepper to taste<br />
1 sweet potato, washed and cut into 1 inch cubes<br />
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Directions:<br />
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1. Boil your sweet potato for 10-20 minutes until cooked. <br />
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2. Heat a bit of olive oil in a non-stick pan on med. Pour in your eggs. When the omelet begins to cook, lift an edge to allow the liquid on top to move out to the pan. continue doing this until most of the liquid has been spread to the edges of the pan.<br />
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3. Add a bit of sun dried tomato, the sautéed mushrooms, chives and salt and pepper. Fold over the edges of your omelette and serve with the sweet potato.<br />
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so satisfying yet high in protein and low in fat.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-45933919660861686692011-01-02T18:56:00.001-07:002011-01-24T14:03:52.667-07:00Tilapia served with peppers, onions and olives<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXBBIHATx6dk-TEHtmgZ2QdSiWFznRbCj1PHOq9kW0-5q-gz1jgzS2KeOkxuTciUmdEUmtxRi9jyEz58zPvhV53aB7R3H-gJ-O_G016-6Qv8_mXkHRrkSz2V8SjUP6zG3YjE6Iq3K4c4/s1600/Tilapia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXBBIHATx6dk-TEHtmgZ2QdSiWFznRbCj1PHOq9kW0-5q-gz1jgzS2KeOkxuTciUmdEUmtxRi9jyEz58zPvhV53aB7R3H-gJ-O_G016-6Qv8_mXkHRrkSz2V8SjUP6zG3YjE6Iq3K4c4/s320/Tilapia.jpg" width="320" /></a></div><br />
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Ingredients-<br />
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2 Tbsp Olive oil<br />
4 6-ounce Tilapia fillets<br />
sea salt and fresh ground pepper to taste<br />
2 red bell peppers, sliced thin<br />
1 onion, sliced thin<br />
1/2 cup pitted green olives<br />
1/2 cup flat leaf parsley, chopped<br />
2 Tbsp fresh lime juice<br />
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Directions:<br />
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1. Heat 1 Tbsp olive oil in a large non stick skillet over medium high heat.<br />
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2. Season the fish with salt and pepper on each side. Cook until opaque (about 4 minutes per side)<br />
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3. Meanwhile, in a second skillet, heat the remaining oil over medium high heat. Cook the onion and the peppers, stirring often, until tender. About 8 minutes.<br />
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4. Stir the olives, parsley, lime juice, salt and pepper to taste into the cooked onions and red peppers. Serve the vegetables over top the cooked Tilapia.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-8637289419673067773.post-41077471594959730472011-01-02T16:15:00.004-07:002011-02-05T23:35:22.970-07:00Lemongrass Noodle Soup with Edamame lunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvFEkOpRxYPMvmIhoryl1zrzxzKG0iV660_k-Ncp5afWrF10rJWtIz90PNxEsSOU2t0MscjsMY_bVf3KVvh1_porgACv5aLacyJuKEYvKLN2oLCIWF26JZq1-3K-NtxmyAxoUgpfdUo8/s1600/lemongrass+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvFEkOpRxYPMvmIhoryl1zrzxzKG0iV660_k-Ncp5afWrF10rJWtIz90PNxEsSOU2t0MscjsMY_bVf3KVvh1_porgACv5aLacyJuKEYvKLN2oLCIWF26JZq1-3K-NtxmyAxoUgpfdUo8/s320/lemongrass+soup.jpg" width="320" /></a></div><br />
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lemongrass noodle soup-<br />
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Ingredients:<br />
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5 cups chicken or turkey stock (preferably homemade)<br />
1 stalk fresh lemongrass, broken in half<br />
2 kaffir lime leaves<br />
2 cloves of garlic, smashed<br />
1 2inch piece of ginger, cut in half<br />
1 tsp. fish sauce<br />
1 tsp. hot chili sauce<br />
4 ounces dry rice noodles<br />
1/2 cup shiitake mushrooms<br />
2 scallions, trimmed and thinly sliced<br />
1 cup fresh bean sprouts<br />
1/2 cup fresh basil leaves<br />
salt and pepper to taste <br />
1 lime cut into quarters for squeezing<br />
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Directions:<br />
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1. In a saucepan over high heat, combine the broth, lemongrass, kaffir lime leaves, garlic, and ginger. Bring to a boil.<br />
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2. Reduce heat and simmer for 15 minutes. Discard the ginger, lemongrass, lime leaves, ginger and garlic.<br />
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3. Add the fish sauce, chili sauce, mushrooms and noodles, cook until noodles are tender (about 2-5 minutes). Stir in the scallions. Adjust seasonings to taste.<br />
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4. Divide the soup among 4 bowls, top with bean sprouts and basil, squeeze lime juice in to taste. <br />
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Edamame-<br />
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Ingredients-<br />
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Frozen organic edamame<br />
salt<br />
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Directions-<br />
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Follow the package directions. Bring water to a boil, add edamame, cook uncovered for 3-5 minutes, drain and toss liberally with salt. You eat the beans inside, not the pod (just in case someone has never eaten this!) <br />
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FollowUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8637289419673067773.post-30923919159093180632010-11-23T09:23:00.002-07:002010-11-23T09:36:45.724-07:00(Tiny) Piccolo Potatoes, Sundried Tomatoes, Sautéed Mushrooms, Chives and Poached Egg Stack<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGV5XQSFBGghwE7pK7vYIXSHx_oPt1OIeVHUNfPeT5LXaej5-nWUe5OCK7TkLaTq0_A4otfvlHimr8v_hyphenhyphenwLIGnjQoUCdOuG-CeAbcYiBSN4jxWANTFyVXfx4dwhUiIBu4D0GZcBPcM4/s1600/sqsundried+tomato+breakfast+stack.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGV5XQSFBGghwE7pK7vYIXSHx_oPt1OIeVHUNfPeT5LXaej5-nWUe5OCK7TkLaTq0_A4otfvlHimr8v_hyphenhyphenwLIGnjQoUCdOuG-CeAbcYiBSN4jxWANTFyVXfx4dwhUiIBu4D0GZcBPcM4/s320/sqsundried+tomato+breakfast+stack.jpg" width="320" /></a></div><br />
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So simple yet very satisfying.<br />
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Ingredients:<br />
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mini potatoes<br />
olive oil<br />
chives<br />
sundried tomatoes<br />
mushrooms<br />
salt & pepper to taste<br />
red pepper flakes<br />
eggs, for poaching in water <br />
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Directions:<br />
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1. Boil your baby potatoes until done, set aside. Sauté your sliced mushrooms in a little oil, set aside. While your egg is poaching, arrange your potatoes on a plate (season to taste) , stack your sundried tomatoes on next. then add your sautéed mushrooms and chives. When your egg is ready, carefully stack it on top, season again to taste. Top with more chives and some red pepper flakes. Voila! healthy breakfast stack!Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8637289419673067773.post-40459083361015467972010-11-22T16:16:00.001-07:002010-11-22T16:30:16.153-07:00Yellow Lentil Soup with lots of Cilantro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EdT7_dwZVr40KSn5iFBSP0c7JBdZOgDmeDS32h5bBsDmRY2RXOLgdwb43pnkehie-wgde2-ZThQTcyONIZO5dEts43SEwqGdgXUDPUlLelb2CVgHdDKZdCjOrkGLlKkFy2ys2GB4dks/s1600/sq+Lentil+Soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EdT7_dwZVr40KSn5iFBSP0c7JBdZOgDmeDS32h5bBsDmRY2RXOLgdwb43pnkehie-wgde2-ZThQTcyONIZO5dEts43SEwqGdgXUDPUlLelb2CVgHdDKZdCjOrkGLlKkFy2ys2GB4dks/s320/sq+Lentil+Soup.jpg" width="320" /></a></div><br />
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I made this soup with Toor Dal (Yellow lentils), You could easily make it with brown lentils and save a bit of the cooking time.<br />
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Ingredients:<br />
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1 Tbsp extra virgin olive oil<br />
3 garlic cloves, minced<br />
1 1/4 teaspoon cumin seeds, lightly toasted and ground<br />
pinch of ground cayenne pepper<br />
1 heaping cup of yellow lentils, rinsed and picked over<br />
1 small onion, halved<br />
1 bay leaf<br />
salt, to taste<br />
fresh ground black pepper, to taste<br />
1 cup chopped cilantro<br />
(optional- plain yogurt for non vegetarians)<br />
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Directions:<br />
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1. Heat the oil in a large dutch oven or soup pot on medium heat. Add the garlic and stir until fragrant, about 1 minute. Stir in the cumin and cayenne pepper. Stir together briefly and then add lentils, onion, bay leaf, and 1 1/2 quarts of water. Bring to a boil, reduce heat and simmer for 1 hour to 1 1/2 hours, until the lentils are tender and the broth aromatic. (if using brown lentils your cooking time may be as low as 40 minutes). <br />
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2. Salt and pepper to taste. Discard the onion and the bay leaf. <br />
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3. Puree half of the soup in small batches in a blender. (be sure to cover the top of the blender with a towel and press firmly on the lid to make sure hot liquid doesn't spill on you). Return to soup pot, stir and heat through. <br />
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4. Stir in cilantro just before serving. (if you eat dairy, add a dollop of plain yogurt to the top of each bowl) Will serve 4.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-48637320779128132242010-11-22T09:08:00.002-07:002010-11-22T09:20:12.930-07:00Piña Colada Quinoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6JUfb5Yt-NQV1nn2bjdpvcdk-44k0rfYz4bAcN8uDluQVx1nD3GkFQOp_XbCUSqZD63Ff79qCiuW6PyokXIhxn-c_oetcdZQ0R56llFr1znQFT4mlidMxf0MITc2RBVzPchEzoRHur8/s1600/sqPina+Colada+Quinoa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6JUfb5Yt-NQV1nn2bjdpvcdk-44k0rfYz4bAcN8uDluQVx1nD3GkFQOp_XbCUSqZD63Ff79qCiuW6PyokXIhxn-c_oetcdZQ0R56llFr1znQFT4mlidMxf0MITc2RBVzPchEzoRHur8/s320/sqPina+Colada+Quinoa.jpg" width="320" /></a></div><br />
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For breakfast or a nice sweet snack, serve hot or cold<br />
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1 cup quinoa<br />
1 14 oz can light coconut milk<br />
1 14 oz can crushed pineapple<br />
1 Tbsp sucanat<br />
1 tsp pure vanilla extract<br />
salt to taste<br />
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Directions:<br />
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1. In a medium saucepan, bring the quinoa and coconut milk to a boil. Cover, reduce heat to low and simmer for 10 minutes. Turn off heat and leave standing for 6 more minutes.<br />
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2. Drain the pineapple, reserving the juice. Stir 1/2 cup of the pineapple juice into the cooked quinoa. Add the sucanat and vanilla and mix well. Add a bit of salt to taste.<br />
Stir the crushed pineapple into the mix and serve. Keeps for 2 days in a sealed container in the fridge.<br />
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Like a tropical holiday in a bowl :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8637289419673067773.post-23547737400044466602010-11-19T11:27:00.003-07:002010-11-19T11:31:38.627-07:00Catalan Chickpea Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6k8rUDL6YF_9Yl1NH1blY3aAOKoL3NkhZbuevuCeRrbq6tDZPddqH35PAxQ8OXo_5A7zLwYYJin0ZD9kFADsg8kcxg7hNjAvLSgS8lkojjte4fopksKZjnz8ATEntqW4UBw5DHS8UNs/s1600/sqCatalan+Chickpea+Stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6k8rUDL6YF_9Yl1NH1blY3aAOKoL3NkhZbuevuCeRrbq6tDZPddqH35PAxQ8OXo_5A7zLwYYJin0ZD9kFADsg8kcxg7hNjAvLSgS8lkojjte4fopksKZjnz8ATEntqW4UBw5DHS8UNs/s320/sqCatalan+Chickpea+Stew.jpg" width="320" /></a></div><br />
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a warm and hearty vegetarian meal for lunch or dinner. Benefits from being made a day or two in advance and refrigerated until it's time to reheat and serve. Add some sliced sausage if you wish to add meat. <br />
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Ingredients:<br />
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1 pound chickpeas, soaked overnight in 2 quarts water<br />
1 bay leaf<br />
salt, to taste<br />
1 Tbsp extra virgin olive oil<br />
1 medium red bell pepper, chopped<br />
1 medium onion, chopped<br />
3 large cloves garlic, pressed<br />
1 28oz can diced tomatoes<br />
1/2 tsp. dried thyme<br />
fresh ground pepper, to taste<br />
1 tsp red pepper flakes<br />
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Directions:<br />
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1. Drain the chickpeas and combine with enough water to cover by 2 inches in a large dutch oven. Add the bay leaf and bring to a gentle boil. Reduce heat and skim off foam. Cover and simmer for 1 hour. Drain through a sieve over a bowl, reserve 2 cups of the cooking liquid. Discard bay leaf. Set chickpeas aside.<br />
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2. Heat the olive oil in a dutch oven over medium heat and add the chopped onion. Stir and cook until onions begin to soften (3 minutes). Add the bell pepper and continue to cook, stirring often for 5-10 minutes (until the bell pepper is tender). Add garlic and stir for a minute or two. Stir in the tomatoes (with the juice), thyme, salt and pepper. Continue to cook on medium for about 10 minutes (or until the tomatoes have cooked down slightly). Add the chickpeas, red pepper flakes, and reserved chickpea liquid. Return to simmer, stir, reduce heat to low and cover. Cook for about 1 hour or until the beans are very tender. Season to taste.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8637289419673067773.post-1942322206618554782010-11-14T17:39:00.000-07:002010-11-14T17:39:17.024-07:00Warm Red Cabbage Salad with Cranberries & Almonds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD5myfmvKo_qW5jVy5lCguk25PAe34tyEg0e-zHAE7ZS9NDORDkPfJsrJ260n2gMC1PcveHDIX-Fs-_DI59ZLUjnH52AqRXxrmk5o1hV4SxTetjzgeILXbLZRZzjfEOyK4zd4G0L_EJM/s1600/sqwarm+cabbage+and+cranberry+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD5myfmvKo_qW5jVy5lCguk25PAe34tyEg0e-zHAE7ZS9NDORDkPfJsrJ260n2gMC1PcveHDIX-Fs-_DI59ZLUjnH52AqRXxrmk5o1hV4SxTetjzgeILXbLZRZzjfEOyK4zd4G0L_EJM/s320/sqwarm+cabbage+and+cranberry+salad.jpg" width="320" /></a><br />
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This is really nice. Super easy and fast too! <br />
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Ingredients:<br />
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2 Tbsp extra virgin olive oil<br />
1 small white onion cut into thin half moons<br />
3-4 cloves of garlic sliced very thin<br />
1/2 head of red cabbage, sliced very thin<br />
salt and pepper to taste<br />
a small sprig of fresh rosemary, chopped (just a little bit or it will overwhelm the dish)<br />
1/3 cup of dried cranberries<br />
1/3 cup of roasted almonds (if you opt for salted you will want to use less salt in the dish)<br />
1 1/2 Tbsp good balsamic vinegar<br />
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Directions:<br />
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1. In a large skillet, heat the olive oil on medium/ to medium high heat. Add the onions and garlic and saute until soft. <br />
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2. Add the sliced cabbage, salt and pepper taste, stir and toss for a couple of minutes until the cabbage is warmed through and only beginning to wilt slightly. Don't overcook. Cabbage is yucky overcooked.<br />
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3. Add the rosemary, almonds, cranberries and balsamic vinegar, stir to combine, remove from heat and transfer to a large serving dish. If you eat cheese you can add some crumbled feta cheese on top. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8637289419673067773.post-45884846050884211192010-11-09T17:18:00.000-07:002010-11-10T09:20:48.194-07:00Zucchini "Pasta" & quick Tomato Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTBASf7JAZNqTHoQrlZz0EjSXl7Hgsvf1dzVAZo8yls3_ANgQIgQOsrXnnMfuuBHoAFe5xYfEoKl0aXuOjgj7XBGUXgvzRwhyG25vIiV-XB1371MAwcQbOVPGvX4EZNpFFS8JnAUQ7xw/s1600/zucchini+Pasta+sq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTBASf7JAZNqTHoQrlZz0EjSXl7Hgsvf1dzVAZo8yls3_ANgQIgQOsrXnnMfuuBHoAFe5xYfEoKl0aXuOjgj7XBGUXgvzRwhyG25vIiV-XB1371MAwcQbOVPGvX4EZNpFFS8JnAUQ7xw/s320/zucchini+Pasta+sq.jpg" width="320" /></a><br />
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If you like spaghetti squash, your gonna love zucchini done this way. It's silky and satisfying. Even better, it takes mere minutes to prepare! If you make up a batch of tomato sauce in advance, you can freeze it for convenience. <br />
<br />
Zucchini "Pasta"<br />
<br />
(4 servings)<br />
Ingredients:<br />
<br />
2 pounds of green zucchini (or yellow)<br />
2 Tbsp extra virgin olive oil<br />
salt to taste<br />
fresh ground black pepper<br />
1 cup tomato sauce (see recipe below)<br />
<br />
Directions:<br />
1. Peel the zucchini with a peeler to remove the skin and then continue using your peeler to cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, turn the zucchini a 1/4 turn and peel more ribbons. Continue turning and peeling until you reach the seeds in the center and then discard the core. This only takes a minute or two with a good vegetable peeler.<br />
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2. Heat 1/2 of the olive oil in a nonstick skillet over med/high heat. Cook the zucchini in 2 batches. When the oil is hot, add 1/2 of your zucchini slices, some salt and cook, tossing and stirring. The zucchini will not take long to reach al dente. Just 2 or three minutes (until the zucchini is softened and just beginning to turn translucent) and the zucchini will be ready. Transfer to a serving dish and repeat with second batch. Season to taste with salt and pepper and serve with tomato sauce.<br />
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Quick Tomato Sauce <br />
<br />
Ingredients:<br />
(Tomato Sauce)<br />
<br />
6 large tomatoes, processed in a blender quickly<br />
2 Tbsp. olive oil<br />
2 cloves garlic, pressed<br />
2 shallots, chopped fine<br />
1/2 tsp. chili pepper flakes<br />
1/2 handful of fresh basil leaves, chopped<br />
1/2 handful of fresh oregano leaves, chopped<br />
2 Tbsp. red wine<br />
salt, to taste<br />
fresh ground pepper, to taste<br />
<br />
Directions:<br />
1. Heat a med sized pot (or sauté pan) over med/high heat and heat oil. Add garlic, shallots and chili flakes, cook for 2 minutes. Add blended tomatoes, cook for 4 minutes and add basil, oregano, salt and pepper. Cook for another minute, add red wine and cook for another 5 minutes to reduce a bit.Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-8637289419673067773.post-85037920231386923322010-10-24T11:05:00.000-06:002010-10-29T19:07:10.432-06:00Fried egg, avocado, hash browns & hot sauceMy flickr friend <a href="http://www.flickr.com/photos/shutterbean/">Shutterbean</a> posted this recipe and well, I had to make it myself! You should too! She has given step by step instructions. Here is the <a href="http://www.shutterbean.com/hashbrowns-avocado-fried-egg/">link to her blog </a><br />
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Red Curry of Beef (or Daging masak merah) <br />
<br />
Very delicious. Read the directions carefully. you may wish to have everything measured/chopped and skinned before starting as the recipe is quite involved for newbies.<br />
<br />
<br />
Ingredients:<br />
2 tsp. chopped fresh ginger<br />
2 tsp. ground tumeric<br />
1/2 tsp. course sea salt<br />
1 1/2 lb sirloin steak cut into pieces (2 pieces per person)<br />
3 Tbsp peanut oil<br />
3 Tbsp thick tamarind water (1 oz tamarind paste placed in hot water and strained)<br />
6 ripe tomatoes, peeled and chopped (blanch them to peel)<br />
1 1/4 cups coconut cream (the thick creamy stuff in the tops of the cans) <br />
handful of mint leaves and cilantro leaves, roughly chopped<br />
<br />
<b><i>Red Paste</i></b> Ingredients:<br />
3 shallots, chopped<br />
6-8 garlic cloves, chopped<br />
4 large red chilies, seeded and chopped<br />
1 red pepper, seeded and chopped<br />
1/4 cup tomato paste<br />
2 Tbsp peanut oil<br />
<br />
Garnish Ingredients:<br />
4 Tbsp deep fried shallots (slice very thin and fry quickly until brown in peanut oil) (drain on paper towel)<br />
2 oz unsalted cashews, fried in a some peanut oil until brown (drain on paper towel)<br />
2 oz raisins, fried very briefly in oil until plump (drain on paper towel)<br />
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Directions:<br />
<br />
1. Grind the ginger, tumeric and sea salt in a mortar to make a paste. Rub the pieces of beef all over with this paste and set aside for at least 30 minutes.<br />
<br />
2. Make the <b><i>Red Paste</i></b>- blend all of the red paste ingredients together with 3 Tbsp water until smooth. Transfer the paste to a large saucepan and simmer over med. heat for 6 minutes, stirring often. Remove from heat and set aside.<br />
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3. Heat the oil in a fry pan and fry the pieces of beef, a few at a time for 2 minutes per side. Set aside.<br />
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4. Reheat the paste in the saucepan, stirring well for a couple of minutes, then add 1/2 cup HOT water and the tamarind water. Bring to a boil. Add the beef, stir and cover. Continue cooking over medium heat for 6-8 minutes.<br />
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5. Add the tomatoes and stir to mix with beef. Cook for a few more minutes, now add the coconut cream and continue cooking, turning meat several times, until the sauce has reduced. Just a few minutes. In the final minute add the cilantro and mint leaves. <br />
<br />
6. Serve hot with garnish of fried shallots, cashews, and plump raisins. <br />
<br />
serve with <a href="http://the10centdiet.blogspot.com/2009/01/coconut-rice.html">coconut rice </a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8637289419673067773.post-19319645563258252932010-09-11T18:53:00.000-06:002010-09-11T18:53:58.210-06:00Roasted Red Pepper & White Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNgymqOza1PaOqi_mdN65CmNj7NcaOVE-ILgirQG-HgXAE-M1kC_36hOGZvhuqNZ4WGaDth1tO4kKTyFFrzrxCnO5yzURdppbM1uheOZp3kYQiOFaziwpQO4k6ZoUTgnaoFyM5lXCMNM/s1600/sqroasted+red+pepper+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNgymqOza1PaOqi_mdN65CmNj7NcaOVE-ILgirQG-HgXAE-M1kC_36hOGZvhuqNZ4WGaDth1tO4kKTyFFrzrxCnO5yzURdppbM1uheOZp3kYQiOFaziwpQO4k6ZoUTgnaoFyM5lXCMNM/s320/sqroasted+red+pepper+soup.jpg" /></a><br />
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First you will need to roast some ( two or three) red peppers<br />
<br />
To do this:<br />
a. Cut off the tops and bottoms of the peppers, remove the cores and seeds, cut down one side and open up the peppers. Lay the splayed peppers on a baking sheet and flatten them a bit. <br />
<br />
1. Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer. <br />
2. Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece. For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin.<br />
<br />
Roasted Red Pepper Soup Recipe<br />
<br />
Ingredients:<br />
<br />
2 tbsp olive oil<br />
1 zucchini, diced<br />
1 1/2 cups roasted red peppers, diced<br />
2 walla walla onions, minced<br />
4 cloves of garlic, minced<br />
1 tsp. fresh thyme<br />
1/4 tsp. fresh ground black pepper<br />
salt, to taste <br />
1 jalapeno pepper, minced <br />
1 can white kidney beans, drained and rinsed<br />
10 oz of gluten free chicken stock<br />
1 cup water<br />
2 Tbsp fresh parsley, chopped for garnish<br />
<br />
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Directions:<br />
<br />
1. Roast red bell peppers according to instructions above.<br />
<br />
2. In a dutch oven, heat half the oil over medium high heat, saute zucchini until golden (8-10 minutes). Add the diced roasted red bell peppers, stir to combine, transfer to a bowl and set aside. <br />
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3. In the same dutch oven heat the remaining oil, cook the onion, garlic, jalapeno, thyme and pepper and salt until softened (about 5 minutes), Add the beans, the chicken stock and the water, bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Let cool.<br />
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4. In a blender, puree the soup (stock and beans), in batches until smooth. Return to pan, stir in the reserved zucchini and roasted red peppers, heat through and serve. Garnish with parsley. Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8637289419673067773.post-31767717076191613292010-08-31T12:48:00.000-06:002010-08-31T17:07:17.409-06:00Peanut Butter Crunch Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W7P7gdJpz4xrUsx6QKzMrhyTgLG3TNF75Xzv2c10vdPy2rYSwr4LZCKDU6D2YA71NjJgErHiJmIQQVJS6lYCbyXesQd43jBgynDOR1iv7Cbfgs3Y3Ur5Mf_4QAmaPuuvCpMj0yQA9QE/s1600/sqpeanut+butter+crunch+squares.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W7P7gdJpz4xrUsx6QKzMrhyTgLG3TNF75Xzv2c10vdPy2rYSwr4LZCKDU6D2YA71NjJgErHiJmIQQVJS6lYCbyXesQd43jBgynDOR1iv7Cbfgs3Y3Ur5Mf_4QAmaPuuvCpMj0yQA9QE/s320/sqpeanut+butter+crunch+squares.jpg" /></a><br />
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It's Buckarooken's birthday so I made him some treats .<br />
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Ingredients:<br />
<br />
1/3 cup organic agave syrup<br />
1/3 cup sucanat (brown sugar if you can't find it)<br />
1 cup organic natural valencia peanut butter<br />
1 tsp. vanilla<br />
2 cups organic gluten free cornflakes (broken up with your hands)<br />
1 cup organic gluten free crisp rice cereal (broken up with your hands)<br />
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Directions:<br />
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1. Melt the agave syrup and brown sugar in a saucepan on med. Turn off heat, add the peanut butter, stir and add remaining ingredients.<br />
2. Press into a 8" square pan.<br />
3. Refrigerate until set. <br />
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Icing-<br />
<br />
Ingredients:<br />
1/2 cup plain yogurt<br />
1 tsp vanilla extract<br />
1/2 tbsp lemon juice; fresh<br />
3 cups powdered sugar<br />
<br />
<br />
(alternate to icing- melt dark chocolate and spread a layer on top of the squares instead! yum)<br />
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Instructions<br />
1. Put the yogurt in a square of cheesecloth.<br />
2. Gather the corners & tie them around a spoon handle. Dangle the yogurt over a bowl,<br />
using the spoon handle to suspend it. Let sit about 40 minutes. Gently<br />
twist until the cheesecloth tightens around the ball of yogurt. More<br />
liquid should drip out, don't twist so hard the yogurt oozes out.<br />
3. In a medium bowl, add the yogurt to the remaining ingredients, blend until<br />
smooth. Spread on lightly on cooled peanut butter squares.<br />
4. Serve!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8637289419673067773.post-82114421456156389232010-08-03T18:47:00.000-06:002010-08-06T22:59:11.765-06:00SANPELLEGRINO Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H6FuV1nO_deWHgovkYPczUkwqw2Cpfj56C9FwqpUbDBJ-j0_G2g9eeHX3k-DXh4sD7H1jt8S1Vs_YwTxdLtOtMc99HCjtl-esoYqVN4gzRQ2hILBA3-aoKZZrfYrm79EuAN_Y1bzPi0/s1600/sq+SANPELLEGRINO+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H6FuV1nO_deWHgovkYPczUkwqw2Cpfj56C9FwqpUbDBJ-j0_G2g9eeHX3k-DXh4sD7H1jt8S1Vs_YwTxdLtOtMc99HCjtl-esoYqVN4gzRQ2hILBA3-aoKZZrfYrm79EuAN_Y1bzPi0/s320/sq+SANPELLEGRINO+salad.jpg" /></a></div><br />
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It's summer and I'm cracking open bottles of SANPELLEGRINO like there is no tomorrow. So I figured "Hey!, I'll use some in my salad tonight". My container gardens of lettuce have done super well so I mixed a couple types of lettuce and I also happen to have some fresh basil growing, so I added that to the dressing. Delicious.<br />
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Ingredients:<br />
<br />
Dressing-<br />
4 Tbsp extra virgin olive oil<br />
3 Tbsp SANPELLEGRINO (Limonata) (though you could use the orange just as well)<br />
2 Tbsp champagne vinegar<br />
2 Tbsp fresh minced basil<br />
sea salt to taste<br />
fresh ground black pepper to taste<br />
<br />
Salad-<br />
large helpings of fresh leaf lettuce, washed and torn<br />
1 Clementine, seeded and chopped<br />
1 Tbsp sunflower seeds<br />
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Directions:<br />
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1. In a medium bowl mix together the Sanpellegrino, champagne vinegar and minced basil. Add the olive oil slowly while whisking. Season with salt and pepper to taste.<br />
2. Pour some dressing over the lettuce, toss, garnish with Clementine pieces and sunflower seeds.<br />
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Note: I made this again using the orange Sanpellegrino and strawberries instead of Clementine's and it was very nice! Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8637289419673067773.post-15498441385283847902010-07-30T23:47:00.000-06:002010-07-31T00:17:13.154-06:00Back Country Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhliCHl52Pe4UW_eZzPkOz7P_zurCZg1KbkkX57UyTDEY5Lr-SKiZHC7QXCoQY5PEIx_cQAE561VDbIMYUd8YkduZZRaxPn0bKxeNAtZ7Qp11hUm8vVTEtxQRT8rDLu942Tp7dFlXdw3Ec/s1600/sqBack+Country+Bean+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhliCHl52Pe4UW_eZzPkOz7P_zurCZg1KbkkX57UyTDEY5Lr-SKiZHC7QXCoQY5PEIx_cQAE561VDbIMYUd8YkduZZRaxPn0bKxeNAtZ7Qp11hUm8vVTEtxQRT8rDLu942Tp7dFlXdw3Ec/s320/sqBack+Country+Bean+Salad.jpg" /></a></div><br />
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This is a great choice for a light weight but satisfying meal to carry in your pack. Make it the night before, freeze it in a ziplock and serve it up the next evening in camp with a warm corn tortilla and fresh avocado & salsa! <br />
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Ingredients:<br />
<br />
1 tomato, diced<br />
1/4 red onion, chopped<br />
1 can kidney beans, drained<br />
1 can green chilies, drained<br />
1/2 can of corn, drained<br />
1/2 jalapeño, diced<br />
salt & pepper to taste<br />
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Directions:<br />
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1. Dice tomatoes, jalapeño and chop onion. Open and drain cans of chiles, beans and corn. Combine all ingredients in a large bowl.<br />
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2. Season with Salt and Pepper to taste.<br />
<br />
3. Spoon into large ziplock bags, remove air, fold and double bag. Freeze overnight. By the time you go to eat dinner the next evening, your meal will be thawed but not spoiled (and it won't have spilled out into your pack either!).<br />
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4. Serve with fresh avocado and some premade salsa inside some warmed tortilla's. <br />
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5. If you wish to make this for a meal at home, you can add chopped lettuce (and even grated cheese if you eat cheese). (Skip the freezing part of course). Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8637289419673067773.post-87420104925858675892010-07-26T17:30:00.000-06:002010-07-26T17:31:08.817-06:00Jicama, Cucumber & Lime Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAxmDE4gNk3CsZHzPqPxN_H4fu7QyxkmyPIj6EBMJ_PFS27cQDlcl20vfyW9AVsamBj-Loj2Ww1JAlIBTRdd9OQl1yQ6_lCA-AYy9O3N26vJPVOLXpfb2dYbaeaaqZcprF_L1Zp9UIzA/s1600/jicamasaladsq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAxmDE4gNk3CsZHzPqPxN_H4fu7QyxkmyPIj6EBMJ_PFS27cQDlcl20vfyW9AVsamBj-Loj2Ww1JAlIBTRdd9OQl1yQ6_lCA-AYy9O3N26vJPVOLXpfb2dYbaeaaqZcprF_L1Zp9UIzA/s320/jicamasaladsq.jpg" /></a></div><br />
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File this recipe under "who would have guessed it". I have never even tried Jicama before but this was one of the great recipes that our rafting outfitter sent along with our food package (on my Grand Canyon trip) . I like the vegetable julienned so I have presented the recipe that way. You could simply slice it into thin 1/2 inch strips. I also added <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">the </span><span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">jalapeño</span></em></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: inherit;">pepper.</span> I made this salad a couple of times on the trip and it was a hit with everyone! Jicama is now on my fav list. <br />
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Ingredients:<br />
<br />
1 large cucumber, peeled, seeded and julienned<br />
1 Jicama, peeled and julienned<br />
2 limes, the juice of<br />
1 <span class="Apple-style-span" style="line-height: 15px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">jalapeño</span></em></span> pepper, diced<br />
salt, to taste<br />
chili pepper, to taste<br />
cayenne pepper, to taste.<br />
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Directions:<br />
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1. Toss everything together and serve. Easy!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8637289419673067773.post-91258628489313515802010-07-02T13:14:00.000-06:002010-07-02T13:14:58.087-06:00New Cook Book<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlTylMBF5iaNhiDL2HrlBOst8d6_68m1LmCtmwjOmJSpp5utIFK07xCu7KFg3zM020GuBzBsRq2qKzxycQ-PJ56EBTnaPtEO2FTyIVKt4CNY_tL96OaterVn1H_evX9YQ8dG1M4Bz7TQ/s1600/Picture+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlTylMBF5iaNhiDL2HrlBOst8d6_68m1LmCtmwjOmJSpp5utIFK07xCu7KFg3zM020GuBzBsRq2qKzxycQ-PJ56EBTnaPtEO2FTyIVKt4CNY_tL96OaterVn1H_evX9YQ8dG1M4Bz7TQ/s320/Picture+2.png" /></a></div><br />
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Brand <a href="http://www.blurb.com/bookstore/detail/1443409">New Edition</a> to keep everything up to date! Unknownnoreply@blogger.com0