tag:blogger.com,1999:blog-82458375231790842412024-03-04T23:11:20.652-08:00CRUNCH TIMEReal food cooking for the whisk-challenged, the penny pinchers, the McParents, and just the ridiculously busy souls who want to put more real food in their meals.Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-8245837523179084241.post-37259480285252436782010-08-25T23:01:00.000-07:002010-08-25T23:01:27.394-07:00We've Moved<span class="Apple-style-span" style="font-size: xx-large;">Hi All,</span><br />
<span class="Apple-style-span" style="font-size: xx-large;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: xx-large;">We've moved Crunch Time over to a new site. You can find us at:</span><br />
<span class="Apple-style-span" style="font-size: xx-large;"><a href="http://www.crunchtimefood.com/">http://www.crunchtimefood.com/</a>. </span><br />
<span class="Apple-style-span" style="font-size: xx-large;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: xx-large;">Thank you and please make comments there or email to us with any questions or concerns: </span><span class="Apple-style-span" style="font-size: xx-large;">crunchtimefood@me.com. </span><br />
<span class="Apple-style-span" style="font-size: xx-large;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: xx-large;">Thanks, Sherri and April</span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-1988530772627395472010-08-18T17:56:00.000-07:002010-08-19T08:38:35.133-07:00Betty Crocker's Banana Bread Gets a Facelift<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiowgkyVRki-ysfOs2iHgaLy7Yll7ssD1_GUHGPdSptVr7EZ94s3DBU_ZzIsvVU6_9jVjB3dMld-8jm3SlqWCd0Z8GaZO3ELGlUAAYssZBTZXfCQhL8vvUc1RVo3lBc3vF1qnwVPuWjqI/s1600/IMG_8544.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiowgkyVRki-ysfOs2iHgaLy7Yll7ssD1_GUHGPdSptVr7EZ94s3DBU_ZzIsvVU6_9jVjB3dMld-8jm3SlqWCd0Z8GaZO3ELGlUAAYssZBTZXfCQhL8vvUc1RVo3lBc3vF1qnwVPuWjqI/s320/IMG_8544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What to do with overripe bananas besides hide them in smoothies?</td></tr>
</tbody></table><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUj_nrVflJTcYt7LOnrV2ADZ5NmRRBEHE_-kfonIl8zS0rLb27BdHKW0NO6SEQ8nmMqJ2FQSsaOlmnXNrD4xpdeE4B3mJMT7_hxXCl25H8sWbzLkNiXn3W-IrTOL9f1udY8_hByiZje8/s1600/IMG_8563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUj_nrVflJTcYt7LOnrV2ADZ5NmRRBEHE_-kfonIl8zS0rLb27BdHKW0NO6SEQ8nmMqJ2FQSsaOlmnXNrD4xpdeE4B3mJMT7_hxXCl25H8sWbzLkNiXn3W-IrTOL9f1udY8_hByiZje8/s400/IMG_8563.JPG" width="400" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is my all-time favorite banana bread recipe from </span><a href="http://www.amazon.com/Betty-Crockers-Cookbook-Crocker/dp/0307098001?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Betty Crocker's Cookbook</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=0307098001" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, but now I've completely revised it to be completely, 100% healthy. My kids think it tastes better than the original. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let's start with </span><a href="http://www.healthynewage.com/fine-gifts.htm"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bananas</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> that are high in potassium and low in salt. </span></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYEbVe3o2-e0Eiejz5yR7ktZBS7C2Y4EWE6mZKOYAheQhzhdHki-gWVkwHMXBAzavRILZcmq-SbqNuZHYEJO1CyaOxHMyrSVeA-xK4zhLZwFgt2KZypzTX31qVvt8z-WIGAeNJ7KXZmc/s1600/IMG_8551.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYEbVe3o2-e0Eiejz5yR7ktZBS7C2Y4EWE6mZKOYAheQhzhdHki-gWVkwHMXBAzavRILZcmq-SbqNuZHYEJO1CyaOxHMyrSVeA-xK4zhLZwFgt2KZypzTX31qVvt8z-WIGAeNJ7KXZmc/s200/IMG_8551.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">flavor savor ingredient</td></tr>
</tbody></table><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Instead of butter, we use a </span><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">flavor savor:</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> carrots baby food. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, whole wheat flour, </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=66"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">wheat germ</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, and raw sugar instead of refined sugar (</span><a href="http://www.ehow.com/about_5374032_turbinado-vs-sucanat.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">turbinado sugar</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> or raw sugar still has the molasses and contains the most nutritional value of sweeteners from the sugar cane). </span></div></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Banana Bread Slimproved </span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c </span><a href="http://www.amazon.com/s/?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=raw%20sugar" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">raw sugar</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (refined sugar if you don't have raw)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small jar organic carrots baby food</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T Earth Balance spread (or butter)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3-4 mashed ripe bananas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 c whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 c wheat germ</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 t baking soda</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 t salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 t baking powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 t cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 chopped walnuts (optional)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat oven to 350°. Grease bottom only of loaf pan. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyyxeTkF_g1JPs_Au1AIxdWr6UcNF9qK8wwgpfaGJxAHjzUG4imJPTRm6SvmLsV5hKKRxrBW6-FTjoqWTWh9lQXsyJIpstSYkxr8Yap0LgpNRw3TcZYWxA7ZkiXd8pKlkcYZYY_H3Ws0/s1600/IMG_8557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyyxeTkF_g1JPs_Au1AIxdWr6UcNF9qK8wwgpfaGJxAHjzUG4imJPTRm6SvmLsV5hKKRxrBW6-FTjoqWTWh9lQXsyJIpstSYkxr8Yap0LgpNRw3TcZYWxA7ZkiXd8pKlkcYZYY_H3Ws0/s320/IMG_8557.JPG" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix sugar, carrots puree, Earth Balance spread. </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in eggs until blended. Add mashed bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts, just until moistened and then add nuts. Pour into pan and bake 55-60 minutes. </span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-31696576852751129152010-08-15T09:07:00.000-07:002010-08-15T21:08:44.420-07:00Dressed to Kill - Balsamic Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oDTlR4KmlbZ3RIZsnVuHgYHMpnltlKSOSb3k707f_zEKLbHuS7xwNVUfpmmGWf7PT_HixiilJfI-uu7euLYtAqLqQ5C5PiIgRpdvvJcxhcrI575offmJDfipYYroMr4Z2iFpYno29Sc/s1600/IMG_1179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oDTlR4KmlbZ3RIZsnVuHgYHMpnltlKSOSb3k707f_zEKLbHuS7xwNVUfpmmGWf7PT_HixiilJfI-uu7euLYtAqLqQ5C5PiIgRpdvvJcxhcrI575offmJDfipYYroMr4Z2iFpYno29Sc/s400/IMG_1179.jpg" width="300" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA9OaZ2VSzLmJiGACsX5Z5HjGT2ayGaTkIUSAQrIVPIBHtTrPExRiw4mnHAleAm_i6aeuk7TLp-B7RheiuPdvo98yy61CWBP0c6XEUKYp9FEh4hjxMAyrTlrKaPiZ5BdFBXsG1KNxj1Q/s1600/IMG_1172.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA9OaZ2VSzLmJiGACsX5Z5HjGT2ayGaTkIUSAQrIVPIBHtTrPExRiw4mnHAleAm_i6aeuk7TLp-B7RheiuPdvo98yy61CWBP0c6XEUKYp9FEh4hjxMAyrTlrKaPiZ5BdFBXsG1KNxj1Q/s200/IMG_1172.jpg" width="150" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I find that a quicker link between my children and salad foods is the dressing. For beginner palates, something sweet boosts their appetite - dark brown sugar is my </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">flavor savor</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. I emulsify the dressing because my kids don't want to see a mess of ingredients. Emulsifying, is the binding of the acid (balsamic vinegar) with oil. To do so, you need an emulsifying agent which is usually dijon mustard or egg yolks, and then you incorporate the oil in a slow steady stream while mixing at a rapid pace. I'm lazy, I like to use an </span><a href="http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">immersion stick</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B000EGA6QI" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> for blending. Also, 3:1 ratio oil:vinegar.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA9OaZ2VSzLmJiGACsX5Z5HjGT2ayGaTkIUSAQrIVPIBHtTrPExRiw4mnHAleAm_i6aeuk7TLp-B7RheiuPdvo98yy61CWBP0c6XEUKYp9FEh4hjxMAyrTlrKaPiZ5BdFBXsG1KNxj1Q/s1600/IMG_1172.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div><span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Balsamic Vinaigrette</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
1/4 c. balsamic vinegar<br />
2 t dark brown sugar<br />
1 t minced garlic<br />
1 T minced shallot<br />
<br />
Blend ingredients. In a slow steady stream mix in 3/4 c olive oil.</span> </span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-53165189049469426992010-08-12T20:40:00.000-07:002010-08-12T20:40:00.436-07:00Flash Parfait<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/AVvXsEhd41EAmG2Ha0suAmhC54Rf37n1PXI6FKjT1Cuqt4OEoQAhSN8attoon1AcVcaobQVuOBkKxEnJQ0CPnilSn9CPGIHBy2aKm2PI5eVlFIwQdBy45o7YZQgxa7mLH5iCz5aYBFliA73e63g/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd41EAmG2Ha0suAmhC54Rf37n1PXI6FKjT1Cuqt4OEoQAhSN8attoon1AcVcaobQVuOBkKxEnJQ0CPnilSn9CPGIHBy2aKm2PI5eVlFIwQdBy45o7YZQgxa7mLH5iCz5aYBFliA73e63g/s400/IMG_0215.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A most beautiful thing to come out of thirty seconds of work!</span></div></div></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">● Fresh berries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">● Yogurt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">● Granola <i>crunch</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve it in fancy glasswear to give your work its just display. Then, sip your coffee while the family goggles. Now, a few things about brands. I've searched the minefields of the grocer's yogurt and cereal sections, reading nutritional labels and comparing prices, and because I'd rather go low sugar than anything else, I recommend Ralph's Carbmaster yogurt with only 3g of sugar and </span><a href="http://bearnaked.com/estore/fitgranola/?utm_source=google&utm_medium=cpc&utm_term=bear%2Bnaked%2Bfit%2Bgranola&utm_content=search&utm_campaign=Brand%2B-%2BProducts"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bear Naked Fit Granola</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> at 4g for 1/4 c. </span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-46484326096798385372010-08-10T22:41:00.000-07:002010-08-10T22:53:53.301-07:00Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v9m7ra0RiebBS34yl5x5e3i5YJ7_dj77bQvX8-MNfFpHwqzdVh0ExvN_CDSEVicU6bFPVAuhaaAFT-JFB6Y_x_NBRJPd3Wh_oxGx1t_IUxwyNf20lg53e4qv0iJQStp4WaKeKCoiNx4i/s1600/salmon+pic.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v9m7ra0RiebBS34yl5x5e3i5YJ7_dj77bQvX8-MNfFpHwqzdVh0ExvN_CDSEVicU6bFPVAuhaaAFT-JFB6Y_x_NBRJPd3Wh_oxGx1t_IUxwyNf20lg53e4qv0iJQStp4WaKeKCoiNx4i/s320/salmon+pic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5504026066929045410" /></a><br />Is there a more perfect food than salmon? Easy to cook, good hot, cold, plain or dressed up AND super good for your heart. All those omega-3's smooth your french fry ruffled arteries and calm your palpitations. Summer time is salmon time in Seattle but even here we are conscious of cost and environmental consequences. We stick to wild salmon and buy it whole to get the best deals and freshest fillets. Any fish counter will fillet or steak it for free. Cooking it is a breeze on the grill as long as you resist treating it like a hamburger. In other words DO NOT flip your fish. We lay it skin side toward the heat to prevent sticking. We season the top with what ever is on hand. Our standby is a variation on Tom Douglas's "rub with love" Paprika, brown sugar, salt pepper and thyme mixed together and sprinkled on top. Be generous on the sugar on the kids end and show me one that can resist that sweet fatty (in a good way!) glazed fish.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-44051038115118851612010-08-09T09:21:00.000-07:002010-08-09T09:21:00.362-07:00Ceviche for All Ages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENlT0yTPvZpFZUz0LjX3qVckgDX-A8XdKgAgm3IjPOyiY7dc1qMcb9dFSNc2qL2QUsdxASg6EF74xVOF5S6VhalOfdGbBhU3L4dqz7JtWvZjPUf7u2S44ZesFHUIuU1dxHIV2JI53yAA/s1600/IMG_1194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENlT0yTPvZpFZUz0LjX3qVckgDX-A8XdKgAgm3IjPOyiY7dc1qMcb9dFSNc2qL2QUsdxASg6EF74xVOF5S6VhalOfdGbBhU3L4dqz7JtWvZjPUf7u2S44ZesFHUIuU1dxHIV2JI53yAA/s400/IMG_1194.jpg" width="300" /></a></div><a href="http://en.wikipedia.org/wiki/Ceviche"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ceviche</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> is fish that's been marinated and 'cooked' by citrus juices. The taste is succulent, fresh, light for summer, and low calorie. This is one of our favorite dishes especially whenever I'm needing to shed a few pounds which means ceviche is on the menu quite often. It's bold for kids, but I continue to introduce my own kid's to it and by presenting it in the way that will suit their tastebuds and dining maturity. </span><span id="fullpost"><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ceviche</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb fish - chopped 1/2" pieces (tilapia, halibut, scallops, shrimp - my favorites)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 medium onion - chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 cherry tomatoes - halved (1 lg tomato or 2 small - chopped)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4- 6 limes - juiced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 c orange juice (use pre-made if you don't have fresh)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 jalapeno pepper - minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 bunch cilantro - chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">s&p to taste (1/2 t salt, 1/4 t pepper to start)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine fish, onion, tomatoes, jalapeno pepper, cilantro. Pour lime juice and orange juice over. Add enough juice to completely cover fish.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let the seafood 'cook' in the refrigerator for several hours. Taste it and adjust seasonings to your liking, then serve very cold. We use the martini glass for our teenager who eats less and doesn't like tomatoes. The parents get the big bowl with chopped avocado and Griffin (10) gets the sample with a quesadilla. </span><br />
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<span id="fullpost"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21Vm5NQfK3IA8ALDq85eLVw5Gu-wFKR8h-zr5yiurmkGSeSW2qGtsLc7NADWNf8y2f5Es8rX9IAUYTM9SYwInw72BHqvQ57KTm9i8o3Fo4bmvpPCUsY5d9M1tZ7v8TsmajYt4ejnSnBc/s320/IMG_1196.jpg" width="240" /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBf7JpwUFzi1SmWfp7-q-Yc_fo50QMAxU546Hg7dmOkRwZLtlwIrMHW8tz65ziyJdC6MobLpk9fJIj7s-bCVJkU1_tVJClNa1gkHLkIoZqDflpbXdDzFR4EtggA7B9ekb98zseCKOkts/s320/IMG_1195.jpg" width="240" /></span></div></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-38162062880501752022010-08-06T13:45:00.000-07:002010-08-06T13:45:00.602-07:00My Big Fat Greek Platter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsktsIeMBZPzhGiKpAXx-Rz7uroQ8JjhsNoZc_a0nwSw3WerE0F9L009AloM44Fhc_sdbGgvu8sekvwyEUPQn8wagsQFz7AkOEu-oiaVB7MnFLC7pv5qb9bteqzWzCVJISrT9IoGFQG0/s1600/IMG_8630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsktsIeMBZPzhGiKpAXx-Rz7uroQ8JjhsNoZc_a0nwSw3WerE0F9L009AloM44Fhc_sdbGgvu8sekvwyEUPQn8wagsQFz7AkOEu-oiaVB7MnFLC7pv5qb9bteqzWzCVJISrT9IoGFQG0/s400/IMG_8630.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kate & David were having a party and asked us to "bring a dish to pass." I toil over this kind of request because it's big fat LA where we won't know most of the people or what they're bringing or their eating preferences. If it were my family reunion in Indiana, I'd know that everyone else will supply the casseroles and I can bring fresh fruit. Kate also has a militant vegan friend who I respect and love dearly, but I don't about you guys, when it comes to the vegans, I worry that an animal crumb from my food might accidentally fall their way and corrupt their system with animal matter. Mediterranean seemed safe. This one where you can buy it all at WF's except for the shrimp and tomato salad I modified out of <a href="http://www.amazon.com/Bon-Appetit-1-year/dp/B00005NIND?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bon Appetit</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B00005NIND" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and I added toasted pinenuts and EVO to the hummus. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make it look pretty on a rustic serving tray and call it a "Mezze Platter." </span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Shrimp & Tomato Salad</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">16 cooked large shrimp (roast 5 minutes at 400°; plunge for 30 in ice water)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">16 pitted kalamata olives</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. diced seeded tomatoes (3 med)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. chopped fresh Italian parsley</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. finely grated lemon peel</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. lemon juice</span></div>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-9587507561793547732010-08-03T23:28:00.000-07:002010-08-03T23:45:35.921-07:0080 Proof Melon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKGjTwaEe-Qjbpy4khmWl4-G4OwL6iL3xy2EarW5wzDBfTWmHzF5qwVfR6hqo4jt7dijHccT82_pfCA9Nxio9_zG8HN4wzvKH__dEHSPCEsucBQnOs71j7d_a13la_Nkjwjabz86Hrz0/s1600/IMG_8731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKGjTwaEe-Qjbpy4khmWl4-G4OwL6iL3xy2EarW5wzDBfTWmHzF5qwVfR6hqo4jt7dijHccT82_pfCA9Nxio9_zG8HN4wzvKH__dEHSPCEsucBQnOs71j7d_a13la_Nkjwjabz86Hrz0/s400/IMG_8731.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ever since I brought Watermelon Vodka Hose Down to Jaime's White Trash party, that's Jaime of </span><a href="http://prudentbaby.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prudent Baby</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> fame, I've been craving spiked fruit. It makes so much sense to get a daily serving of fruit while getting a daily serving of spirits. Alcohol is in the food pyramid right - just below grains? </span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0hdp1lUr6Zv92FPyVzhY7N0X2_ynTIo9846eyWalixXlTRPq00QKK44MN60XnraJd7IebJa-aUKeMtPEbSzzhE0MdFJLnZN9zZGhdnkTLM5V85lzO6JIb0zxtRaLN2EH6SK0Eu0fmDM/s1600/IMG_0238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0hdp1lUr6Zv92FPyVzhY7N0X2_ynTIo9846eyWalixXlTRPq00QKK44MN60XnraJd7IebJa-aUKeMtPEbSzzhE0MdFJLnZN9zZGhdnkTLM5V85lzO6JIb0zxtRaLN2EH6SK0Eu0fmDM/s400/IMG_0238.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Watermelon with fancy sticks for the children and a spritzer of vodka for the parents. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQPeVb8VpHvKNlP2pc3ttfJtmUSApwZY-7__gdlztbf_cO63vBNrpOTnQF-ug6PlTG972Mu4oPyxloP0KPr53y1mPiGisNwk5WpxLowjNNv3onsEdAm-t_uU21EHNwg7F3ei36KbwQAc/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQPeVb8VpHvKNlP2pc3ttfJtmUSApwZY-7__gdlztbf_cO63vBNrpOTnQF-ug6PlTG972Mu4oPyxloP0KPr53y1mPiGisNwk5WpxLowjNNv3onsEdAm-t_uU21EHNwg7F3ei36KbwQAc/s400/IMG_0239.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://mixtape-blog.blogspot.com/">Erin</a> demonstrates while carrying around a tiny baby in her back pocket. </span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then, my </span><a href="http://www.amazon.com/Sunset-1-year/dp/B00005NIOW?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sunset</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B00005NIOW" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> magazine arrived and it never disappoints with fresh, inventive recipes and such was the case for the August issue that offered Fruit Cocktail with Margarita Dressing. I modified it slightly, using just the fruit I had on hand and I made our cocktail ration greater that the demure recipe suggested. This might be the only way I can get Dan, my husband, to eat fruit. </span></span></b></span></div></td></tr>
</tbody></table><div><span id="fullpost"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spiked Fruit </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 servings</span></span><br />
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<span id="fullpost"><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7-8 melon sticks per serving (can use berries, mango and jicama)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zest and fruit of one lime</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. tequila</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. agave nectar or honey</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Arrange the fruit in a cocktail glass. Mix the zest, juice, tequila and nectar and pour over two fruit servings. Add one ice cube to the cocktail. And serve. </span></div></span></div>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-29262764567706231132010-07-31T08:42:00.000-07:002010-07-31T16:45:19.274-07:00Thanksgiving for Summer's Bounty and Bikinis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y9zeI59P3iucQ1k4osPXH8Iwll5Tp_aTzy6eaNhYGZS_TsfqTtzcqT4fH8RD6WBiZ8D6g67mHum-vcEmWq0O2HPbPo-IH0SPEHfZmXv_hQvzjzBJG1IGKXU0c76vTfwOfdyHhr_GkUA/s1600/IMG_1190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y9zeI59P3iucQ1k4osPXH8Iwll5Tp_aTzy6eaNhYGZS_TsfqTtzcqT4fH8RD6WBiZ8D6g67mHum-vcEmWq0O2HPbPo-IH0SPEHfZmXv_hQvzjzBJG1IGKXU0c76vTfwOfdyHhr_GkUA/s400/IMG_1190.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfoZygItreOtzO2YFeAdcJzABMXhlx4RpmBMV4cH4yIMAQ5mb8n3iL3A-vo_WwobVxGBHX8laHH5DbtUMaIKocLpu1BTg3nHziua-1pl71iyipUjlwSg6toXI1dnGU9R9Za0bxUgq9Ls/s1600/IMG_1187.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfoZygItreOtzO2YFeAdcJzABMXhlx4RpmBMV4cH4yIMAQ5mb8n3iL3A-vo_WwobVxGBHX8laHH5DbtUMaIKocLpu1BTg3nHziua-1pl71iyipUjlwSg6toXI1dnGU9R9Za0bxUgq9Ls/s200/IMG_1187.jpg" width="150" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Looks like an overloaded plate of traditional holiday fare, but this one won't put you into a food coma on the sofa with your waistband crying for help. Roast turkey, steamed beans, fresh cherries, cauliflower 'mashed potatoes.' and the biscuit (for show). Whole Foods offers this crazy packaged, gluten-free, low-fat gravy that despite all the stuff it doesn't have, tastes great and has only 20 calories a serving. Let me put gravy on everything! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you haven't had the famous <a href="http://www.amazon.com/South-Beach-Diet-Delicious-Doctor-Designed/dp/B000FTWB1C?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank">South Beach Diet</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B000FTWB1C" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> cauliflower 'mashed potatoes', we've provided an adaptation of the recipe below-our version is faster. Anyone have other ways for slimproving the traditional Thankgiving menu? </span><br />
<span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Cauliflower "Mashed Potatoes"</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 c fresh cauliflower florets</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T Earth Balance spread or butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ounce fat-free half & half</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">S & P to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rinse cauliflower and put still wet florets into microwavable bowl. Cover bowl with *paper towel and microwave for 90 seconds. Time will vary depending on how small the florets and the microwave. Florets should be soft but not mushy. When finished cooking, I like to flip over the bowl and let the florets drain onto the paper towel before mashing. </span></span><br />
<span id="fullpost"> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Puree the first three ingredients in a food processor and add salt and pepper. Taste and adjust seasonings. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*I was advised by friend who works at the EPA, to microwave food in only glass containers and if you don't have a glass lid, use a paper towel. The dangers of microwaving with plastic has been exaggerated, but I think better to be safe than sorry. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-11181352206798076212010-07-28T03:44:00.000-07:002010-07-31T18:17:11.668-07:00Less Pasta, More Zucchini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1xziEvz8RjDvxmsz3Q0h_uh52iWXXYFfWsvXABtUVecZlU4d4x-aZqZ_eCfzdKKEXUmkeeN-RfeEtM1zJFw1MSuSQi8_M7_pqomHWDrLGKe18ttN_2qQfEq5wucM9Fmgk9VM8WeDq7o/s1600/IMG_1167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1xziEvz8RjDvxmsz3Q0h_uh52iWXXYFfWsvXABtUVecZlU4d4x-aZqZ_eCfzdKKEXUmkeeN-RfeEtM1zJFw1MSuSQi8_M7_pqomHWDrLGKe18ttN_2qQfEq5wucM9Fmgk9VM8WeDq7o/s400/IMG_1167.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use the zucchini ribbons we sliced for the </span><a href="http://crunchtimefood.blogspot.com/2010/07/zucchini-squash-salad.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salad</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> to embellish your pasta serving. In this dish, we sauteed chopped garlic in EVO, tossed in chopped tomatoes (I take the extra minute to remove the seeds) to warm, fold in cooked pasta and sliced zucchini ribbons and top with freshly grated parmesan cheese and fresh basil. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxSRP1ZGsDb0Adw5EOSnR6zQYlwDQ3z_cFq3MIctseVdyk2BDSTNmEAnrpnjzINAE9XO4lW_Z_IzyGC8EjVJcfRP64xYXirid51TzPkw1oqzUagD_IWhMNlfDIVeen_aMC6DPNch8cnI/s1600/IMG_0967.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxSRP1ZGsDb0Adw5EOSnR6zQYlwDQ3z_cFq3MIctseVdyk2BDSTNmEAnrpnjzINAE9XO4lW_Z_IzyGC8EjVJcfRP64xYXirid51TzPkw1oqzUagD_IWhMNlfDIVeen_aMC6DPNch8cnI/s400/IMG_0967.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice the zucchini into smooth ribbons. Slice lengthwise to get julienned 'noodles.'</td></tr>
</tbody></table><a href="http://www.foodista.com/food/XX4XMK4L/zucchini" style="display: block; width: 200px; border: 5px solid #FFAD00; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #F0B13B; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Zucchini on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Zucchini on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Zucchini<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_XX4XMK4L_AAAAAAAA" style="display: none;" /></a>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-82198208967100096342010-07-24T01:01:00.000-07:002010-07-25T07:41:46.630-07:00Lettuce Roll Lobster - West Coast Style<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4nz_KIznsCdEe77FqadChFLINf8mL6KxnzOPTJWQffBmyW1kElZr9U8HGgD0r_3Zr6zSHJyxHCEu-oxQ0Ydsr5sM5OeLMsVlRdIthAfbvy6hmGvQ2lT6kmvtOaDctk07JdbGcyiYKJU/s1600/IMG_8478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4nz_KIznsCdEe77FqadChFLINf8mL6KxnzOPTJWQffBmyW1kElZr9U8HGgD0r_3Zr6zSHJyxHCEu-oxQ0Ydsr5sM5OeLMsVlRdIthAfbvy6hmGvQ2lT6kmvtOaDctk07JdbGcyiYKJU/s400/IMG_8478.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4nz_KIznsCdEe77FqadChFLINf8mL6KxnzOPTJWQffBmyW1kElZr9U8HGgD0r_3Zr6zSHJyxHCEu-oxQ0Ydsr5sM5OeLMsVlRdIthAfbvy6hmGvQ2lT6kmvtOaDctk07JdbGcyiYKJU/s1600/IMG_8478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The CSA farm service had delivered red bib lettuce, luscious tomatoes, and red onion; grilled lobster waited in the refrigerator to be reinvented; I was daydreaming about the Hamptons, and it was lunchtime. With a little </span><a href="http://crunchtimefood.blogspot.com/p/food-madonna.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food Madonna</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> inspiration, a very nutrient-rich meal emerged. </span></div><span id="fullpost"><br />
<span id="fullpost"> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Lobster Rollin' on the West Coast </b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. cooked lobster meat</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 celery rib, chopped </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T red onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T fresh tarragon, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T fat free mayonnaise</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 t dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice from 1/2 large lemon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">lettuce leaves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine lobster, celery, onion, and tarragon in a bowl. In a separate bowl, mix the remaining ingredients before adding to the lobster mixture. </span><br />
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<span id="fullpost"><span id="fullpost"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxwTL_4qGQQs1v35AdJKgP7rkIvmD2HClavojuFNmA0i_IuWAcj8ZR0Mc8QeF91twxOt3T8mYMjSQnhb_T5UjZudqyMDQLIscN1K3zSnFBYZQZQVO7ktF9iLjGAnJTifDji0W2Zr6ECc/s1600/IMG_8476.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxwTL_4qGQQs1v35AdJKgP7rkIvmD2HClavojuFNmA0i_IuWAcj8ZR0Mc8QeF91twxOt3T8mYMjSQnhb_T5UjZudqyMDQLIscN1K3zSnFBYZQZQVO7ktF9iLjGAnJTifDji0W2Zr6ECc/s200/IMG_8476.JPG" width="200" /></span></a></div></span></span><span id="fullpost"><span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Tip</b>: mix all of the dressing ingredients before adding them to your main ingredients. It's harder to adjust the flavors when it's all mixed together and worse, if your dressing doesn't turn out at all, you would have ruined your key components. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spoon the lobster mixture into lettuce leaves and serve with lemon wedges. </span></span><br />
<span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Alternative:</b> If you want to have yours East Coast style, but still have it lower in calorie, take advice from the luminescent nutritionist </span><a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ellie Krieger</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=1600850219" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and serve the lobster salad in whole wheat hotdog bun. </span></span></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-55395954795308148912010-07-22T08:06:00.000-07:002010-07-24T13:10:01.573-07:00Camp Care Package That's Not Campy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOPHZ0hIhIS5HgX3HVtHGOSODTCj8ix-i2ktrWvrV8iKjrPyscFLBwjbWH9HlrwmxUz8sSAEJFxMqGyo0Ug8JWPt-5Mg3trdrNzdyURVPvYNz8_-GRDyC55_KwYXzD_6pLM-65f5OoK8/s1600/IMG_8463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOPHZ0hIhIS5HgX3HVtHGOSODTCj8ix-i2ktrWvrV8iKjrPyscFLBwjbWH9HlrwmxUz8sSAEJFxMqGyo0Ug8JWPt-5Mg3trdrNzdyURVPvYNz8_-GRDyC55_KwYXzD_6pLM-65f5OoK8/s400/IMG_8463.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I first learned about this clever company </span><a href="https://youbars.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You Bars</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on Cooking Channel's, </span><a href="http://www.cookingchanneltv.com/foodcrafters/index.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Foodcrafters</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> program. The foodcrafters at You Bar let us create our own health bars, cookies, trail mix and more by selecting from their nearly endless list of healthy ingredients. The coolest part is they customize the packaging label. My son received this trail mix I concocted (raisins, sunflower seeds, peanuts, almonds, granola, and chocolate candy) at his summer camp. He's going to Secret Agent camp which, from the looks of the camp's photos, appears more like he is in Taliban training. They're labeled "Griffin's Spy Fuel." Let's just hope when he's questioned by the Feds, they don't take away his snacks.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My daughter is at an art school named Innerspark, so she received, "Kendall's Innersparks" cookies. She said, and this I quote from a sometimes snarky 16 yearold, "they are really delicious." She sent this photo:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl0VA1gqQlhdcnGpY5ZVYKmpx823-kMQOe0DuAnl1kUbkoRmbUmuPupTAox9jZVU6aW87qCSGvesKd1xVRpLC8krAKmmedCMXLTnNgzqT85vkHW2y-cAyOqvk8YlmsO0fnrDSk0_jCIo/s1600/IMG_1007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl0VA1gqQlhdcnGpY5ZVYKmpx823-kMQOe0DuAnl1kUbkoRmbUmuPupTAox9jZVU6aW87qCSGvesKd1xVRpLC8krAKmmedCMXLTnNgzqT85vkHW2y-cAyOqvk8YlmsO0fnrDSk0_jCIo/s400/IMG_1007.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: left;">These are not the cheapest treats, but they are healthy, fast and uniquely personalized. Check 'em out!</div>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-79575698916099448632010-07-20T00:37:00.000-07:002010-07-30T00:41:25.592-07:00Cheap Tail - Grilled Lobster<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdl4xdoMXRYKZyaqUvWyJDKZyxC-kBfy5ahfss7dz5cHBnr8QlJ2VYi0EUDaA20qIXGn2ErSEmpLS40AoUWJviY_g1EnghegBVBvGv-RDtThQMcGTZP4LpzxqyOvX5dwhOVuAjvKS4bk/s1600/IMG_8345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdl4xdoMXRYKZyaqUvWyJDKZyxC-kBfy5ahfss7dz5cHBnr8QlJ2VYi0EUDaA20qIXGn2ErSEmpLS40AoUWJviY_g1EnghegBVBvGv-RDtThQMcGTZP4LpzxqyOvX5dwhOVuAjvKS4bk/s400/IMG_8345.JPG" width="400" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm a sucker for fish and meats that are on sale, but that means I have to be flexible and simple with food prep. I swear I picked up lobster tail as the "manager's" special at Ralph's for only $5.99 a tail. Sure, it wasn't minutes-fresh from the ocean, but it smelled good when I boldly tore open a corner of the package at the store. This is an opportune time to remind everyone to ask your fish monger or butcher to let you </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">smell it before they wrap it</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. I hate them and myself and the lady who's driving slowly in front of me when I need to make a return trip to the store.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grillin' Lobster - the easy, healthy way. Here's how:<br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="fullpost"><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU2xEoydXM3oysQhBTGX77_HnGo6W7eClq2OWY3BW9fgMblmjZ5na4F6cQ1dw7lk35m9qlzTY3l0QcHGGkXKISdwWXzDRURJo88FnLQ0cuvOfe7oBkkKucK7DVTPCTkCD2x3avBpUDT4/s1600/IMG_8341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU2xEoydXM3oysQhBTGX77_HnGo6W7eClq2OWY3BW9fgMblmjZ5na4F6cQ1dw7lk35m9qlzTY3l0QcHGGkXKISdwWXzDRURJo88FnLQ0cuvOfe7oBkkKucK7DVTPCTkCD2x3avBpUDT4/s320/IMG_8341.JPG" width="320" /></span></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slice open hard shell and fan open to reveal the lobster meat.</span></div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpU_YVDhqpBlPd9h9S0RuG3EHN_zWiw8oX0Y0qlDtu92TYf5Sv-_Cir-0oIpfaKW2ltsY8vyu8jk0ufFznFaMflmQvYm2A6r_CUxl3nh-FJGlTN1tAAmV-DtM1iEcTkiLEsav8tTqnSs/s1600/IMG_8343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpU_YVDhqpBlPd9h9S0RuG3EHN_zWiw8oX0Y0qlDtu92TYf5Sv-_Cir-0oIpfaKW2ltsY8vyu8jk0ufFznFaMflmQvYm2A6r_CUxl3nh-FJGlTN1tAAmV-DtM1iEcTkiLEsav8tTqnSs/s320/IMG_8343.JPG" /></span></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brush meat with lemon juice and olive oil mixture.</span></div></div></span></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place tails flesh side down on medium, lightly oiled grill.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cook for about 4 minutes and turn over.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brush more lemon juice and OO on the grilled meat and let it cook for another 2-3 minutes. Don't overcook. The shells will be pink and the meat will not be translucent. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve in the shells or remove the meat, slice, and serve. Feel free to go the butter dunking route, but I don't think it's necessary.</span></span></span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SRTVM97tu-u16ZDPpNMxpQvDKWN8ruxpfv8Xhj7tMis_kBV7-7rlf5N6rGjEk6Q6lje16Vn_HOT_KohmHZemsBYqGParTFnfZs8gD1lrQhBDJc-zDdP4udpy_3cooYj5yHTnxseLdrQ/s1600/IMG_8349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SRTVM97tu-u16ZDPpNMxpQvDKWN8ruxpfv8Xhj7tMis_kBV7-7rlf5N6rGjEk6Q6lje16Vn_HOT_KohmHZemsBYqGParTFnfZs8gD1lrQhBDJc-zDdP4udpy_3cooYj5yHTnxseLdrQ/s320/IMG_8349.JPG" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve with lemon wedges. I added grilled vegetables that my sister-in-law sent home with me after her Fourth of July party. Yeah, they held up. I uncooled them in the microwave for 90 seconds to bring them to room temperature.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grilled Lobster Part 2: <a href="http://crunchtimefood.blogspot.com/2010/07/lettuce-roll-lobster-west-coast-style.html">Lobster Roll West Coast Style</a>.</span></span></div>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-86080362817194141412010-07-18T06:41:00.000-07:002010-07-18T06:41:59.155-07:00Staging Leftovers for Revival<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSBzRWRInr-bWPHbBEyE7wmiigONfw8mE8hzGCI-hZTNcgiPffg8IxuxKRvx7uhHEn09M1SUdcrhbz3rCvJLiSfNu0qMI8HDQOLfVQkH_ZCXC69gGApJKtKk-EoSZ80i49PnE9RArqco/s1600/IMG_8508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSBzRWRInr-bWPHbBEyE7wmiigONfw8mE8hzGCI-hZTNcgiPffg8IxuxKRvx7uhHEn09M1SUdcrhbz3rCvJLiSfNu0qMI8HDQOLfVQkH_ZCXC69gGApJKtKk-EoSZ80i49PnE9RArqco/s400/IMG_8508.JPG" width="400" /></a></div><br />
I<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> plated last night's leftovers on one stage in hope of a third performance - lemon chicken with peanut sauce, farm-fresh tomatoes and green grapes. If it looks like a meal, smells like a meal, it must be a meal - right? Will my husband reach for this, instead of chips? Anyone have good ideas for making your real food leftovers more desirable in the fridge?</span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-49261263516897716822010-07-16T14:22:00.000-07:002010-07-16T16:56:34.911-07:00Panzanella Salad - Guilt-free Party Dish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODtkLKIHMd7Q1OOoNJKd5niWqVRfn-UZoV75sgLIEAgohUc6Nn7AGPc6GSzKWzztCFe_-GVrVly5pxGiQx9tdH6PNcZtue_92D_jRvjZWS3iiZeACc9xmc66oQcL7f657hYodvbmE-9A/s1600/IMG_1197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODtkLKIHMd7Q1OOoNJKd5niWqVRfn-UZoV75sgLIEAgohUc6Nn7AGPc6GSzKWzztCFe_-GVrVly5pxGiQx9tdH6PNcZtue_92D_jRvjZWS3iiZeACc9xmc66oQcL7f657hYodvbmE-9A/s400/IMG_1197.jpg" width="300" /></a></div><a href="http://en.wikipedia.org/wiki/Panzanella"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Panzanella</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> is an Italian 'bread salad.' When everyone at the party is loading up on liquored cocktails and bbq'd meats with lacquered sweet sauces, this brilliant salad is a welcome dish to take away some of the guilt. It's easy to prepare, holds up on the buffet line, and provides great leftovers. I made this for Fourth of July and ate versions of it for two days. It was even better after the vegetables and bread had time to soak up the dressing. </span><br />
<span id="fullpost"><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Panzanella Salad </span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(adapted from </span><a href="http://www.amazon.com/Barefoot-Contessa-Parties-Recipes-Really/dp/0609606441?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Barefoot Contessa Parties</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=0609606441" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />)</span></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cucumbers</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red Onion</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red Pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yellow Pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T capers</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 c Basil chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">s&p to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Italian bread or french baquette</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop vegetables into 1" chunks and combine. Mix in capers, basil. Add seasonings and adjust to taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slice bread into 1" cubes. I cut up about three cups total, but others prefer more bread to make it a true bread salad. You will be making fresh croutons. Ina suggests heating olive oil and some salt in a pan and then toasting the cubes. I like grilling the bread with a light brush of olive oil. </span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Vinaigrette</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 t garlic - minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 t dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T light vinegar (white wine, champagne, etc.)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 c olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">s&p to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the first three ingredients. While whisking, add in the olive oil in steady stream to incorporate it into the vinegar mixture. Add s&p to taste. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour vinaigrette over salad. Add bread in about 1/2 hour before serving and toss well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Party!</span></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-45336689549058669882010-07-13T23:11:00.000-07:002010-07-21T23:16:26.166-07:00Steak Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHNAXtq5aODYirc49pDVnqctCwjt5AIu6wcO5iaGScUKtq2GDbpM2qJscdhZIAm7x3txYs02Xrx1cev5L1w6CgHz_m5EB6CdEmbMtBuuIrYflK9LVsKHWC6lfDBRwFz0f1RA1rRyUel4C/s1600/photo-8.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5493644280473924386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHNAXtq5aODYirc49pDVnqctCwjt5AIu6wcO5iaGScUKtq2GDbpM2qJscdhZIAm7x3txYs02Xrx1cev5L1w6CgHz_m5EB6CdEmbMtBuuIrYflK9LVsKHWC6lfDBRwFz0f1RA1rRyUel4C/s400/photo-8.jpg" style="float: right; height: 320px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 240px;" width="300" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The American Heart Association definition of a "portion" of meat is a 4 oz serving-about the size of a deck of cards. On my kids plates with a side of veggies and a slab of crunchy whole grain baguette a single portion of steak looks ample. On my plate it simply looks sad and lonely. To "beef" it up, I slice the portion thin and make steak salad. Romaine leaves with a light coat of home made dressing, slices of steak and blue cheese crumbled on top. One meal (steak) done two ways for kids and parents.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At this point you're saying "A cardiologist, eating Steak?!?!?!" Wasn't steak banned in the 70's?? Truthfully, much grocery store steak is high in saturated fat-the building block for that lousy LDL cholesterol. We look for grass fed steak. Cows fed grass-their natural real food-have higher levels of omega 3 fatty acids which are actually found in grass itself. Small portions, and the right cow=healthy real food.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-19356270401824325012010-07-12T20:50:00.000-07:002010-07-31T18:20:47.435-07:00Zucchini Squash Salad<div style="text-align: auto;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3yVD3LNEUXXKIzaEkMKrpP_X2FFkMyVAvoHq12lQdAHv9sxmvgP1CrwPY0rhE5I4ADVzroJt-sLWgQoeu8UV2Zi2G0q2wlqj_OJ1tWhMbvPWyc5heoePogsggkh6PPhS5PA22TA5AH8/s1600/IMG_1149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3yVD3LNEUXXKIzaEkMKrpP_X2FFkMyVAvoHq12lQdAHv9sxmvgP1CrwPY0rhE5I4ADVzroJt-sLWgQoeu8UV2Zi2G0q2wlqj_OJ1tWhMbvPWyc5heoePogsggkh6PPhS5PA22TA5AH8/s400/IMG_1149.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There once was a vegetable that had a green color,</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with seeds in the middle of its corehead.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When it was good it was very, very good</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">but when it was bad it was horrid.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This a very, very good way to eat <a href="http://health.learninginfo.org/nutrition-facts/zucchini.htm">zucchini</a>. It's raw and splashed with lemon juice, so you don't have that bitter or mushy business to deal with. This summer vegetable is low in calories and filled with nutrients. I modified this recipe from </span><a href="http://www.amazon.com/Eating-Local-Cookbook-Inspired-Americas/dp/0740791443?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eating Local, The Cookbook Inspired by America's Farmers</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=0740791443" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> which I bought to help me find something new to do with favorite vegetables and to learn what to do with the new items. </span><span id="fullpost"><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Slice zucchini with my preferred </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Swissmar-Peeler-Set-of-3/dp/B001EXMT74?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank">vegetable peeler</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B001EXMT74" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (or </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Stainless-Steel-Mandoline-Amazon-Frustration-Free-Packaging/dp/B000SZSJF0?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank">mandaline</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B000SZSJF0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> for you sassy types)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Add: </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> s&p to taste </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> toasted pine nuts (they called for toasted sliced almonds)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> torn lettuce (I didn't have arugula per the recipe)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> fresh basil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> garlic (I forgot to add and it was delish)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> shaved parmesan (leave off if you're vegetarian) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made a double batch - lunch and dinner today. </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://crunchtimefood.blogspot.com/2010/07/less-pasta-more-zucchini.html">Zucchini Ribbons Part 2</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><a href="http://www.foodista.com/food/XX4XMK4L/zucchini" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #f0b13b; border: 5px solid #FFAD00; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;" title="Zucchini on Foodista"><img alt="Zucchini on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Zucchini<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_XX4XMK4L_AAAAAAAA" style="display: none;" /></a>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-56467274593540014312010-07-09T15:08:00.000-07:002010-07-21T23:16:55.119-07:00Swag Bars - Crunch 'em if you've got 'em<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxypgFUSMIv9VBcKTJVYGX6uuOG2oZ4oYLNdLUrY25T8GBT1jEMXveu5JsWosoPsNAEoK5NAW4OG0ewx2YEZ-DFTjSngYvbWbbvUmkw9imPoEgzTttX3wxWMI83-KulJEctPR6euYn9M/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxypgFUSMIv9VBcKTJVYGX6uuOG2oZ4oYLNdLUrY25T8GBT1jEMXveu5JsWosoPsNAEoK5NAW4OG0ewx2YEZ-DFTjSngYvbWbbvUmkw9imPoEgzTttX3wxWMI83-KulJEctPR6euYn9M/s400/IMG_0207.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I should rename this bar Health Nut for my sister Leslie who gave me this recipe and whose cholesterol and waist measure 24 and 23 respectively. Kids devour these bars which are a healthier alternative to snacking than chips or sweets. You can make them in no time and keep them for weeks by freezing, refrigerating or storing them in your pantry. They're as easy as pie without all the pie. We've provided options for ingredients. </span><br />
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<span id="fullpost"><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prep Time: 15 minutes (no baking)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">36 protein and fiber packed snack bars</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Swag Bars</b> </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 3/4 c. creamy peanut butter - (I like </span><a href="http://www.amazon.com/Smart-Balance-Natural-Peanut-16-Ounce/dp/B001M22TA4?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Smart Balance</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B001M22TA4" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> or try Soy Nut Butter)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. sugar plus 1/4 c. Splenda (</span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">or</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 3/4 c. sugar)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. agave nectar plus 1/2 c. light corn syrup (</span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">or</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 3/4 c. corn syrup)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 c. dry roasted peanuts</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 ounces whole-grain flaked cereal ( I use </span><a href="http://www.amazon.com/Kashi-Cereal-Whole-Grain-Flakes/dp/B0034KSP6Y?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kashi 7 Whole Grain Flakes</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=B0034KSP6Y" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzcljW_m5i2X6uuSHfAODW5djiv0Yn4vulbMsexf5sgtAXQasSPNnlNaUS5B77opHgdWOkHkVHjoX80uwwIDwYdLKeowRd3CzDIsCVrSkah2GpDPQisXofrqZtysJ91324jr9zA5M8cE/s1600/IMG_1199.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzcljW_m5i2X6uuSHfAODW5djiv0Yn4vulbMsexf5sgtAXQasSPNnlNaUS5B77opHgdWOkHkVHjoX80uwwIDwYdLKeowRd3CzDIsCVrSkah2GpDPQisXofrqZtysJ91324jr9zA5M8cE/s200/IMG_1199.jpg" width="150" /></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Combine first three ingredients in a large heavy saucepan over medium-high heat for 4 minutes. Stir constantly. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Chop peanuts in small food processor*. Add to mixture. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Grind cereal in food processor and add to mixture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Press mixture into a 13x9 pan that's been coated with cooking spray.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crunch Time!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*instead of processor, seal ingredients in a ziploc bag and crush peanuts and cereal separately with rolling pin or bottle.</span></div></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-81383966976724682262010-07-06T12:41:00.000-07:002010-07-21T23:17:28.878-07:00It's a Supper Present, Jimmy.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4unx6nkWEaAjD1D22sjZHiiwCRci86FQY3lxoisYqz_51R7Hq18asezLPdsUnJ366pSN3vmPlHZbiB0vZgZZgzLPay1BiyO4PO3FvQkzx2mBrnZ3Ye94dAOlNHQ2eFeufFStdCFmwFu4/s1600/IMG_1182.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4unx6nkWEaAjD1D22sjZHiiwCRci86FQY3lxoisYqz_51R7Hq18asezLPdsUnJ366pSN3vmPlHZbiB0vZgZZgzLPay1BiyO4PO3FvQkzx2mBrnZ3Ye94dAOlNHQ2eFeufFStdCFmwFu4/s1600/IMG_1182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4unx6nkWEaAjD1D22sjZHiiwCRci86FQY3lxoisYqz_51R7Hq18asezLPdsUnJ366pSN3vmPlHZbiB0vZgZZgzLPay1BiyO4PO3FvQkzx2mBrnZ3Ye94dAOlNHQ2eFeufFStdCFmwFu4/s400/IMG_1182.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"I made you your own block of </span><a href="http://www.americanheart.org/presenter.jhtml?identifier=4632"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">omega-3 fatty acids</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> which can reduce your young blood pressure and help prevent blood clots in your tiny veins. Underneath I've hidden a bundled gift full of </span><a href="http://www.mayoclinic.com/health/vitamin-a/NS_patient-vitamina"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">vitamins A</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> & </span><a href="http://www.whfoods.com/genpage.php?tname=nutrient&dbid=109"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://www.mayoclinic.com/health/beta-carotene/NS_patient-betacarotene"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">beta-carotene</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://www.mayoclinic.com/health/fiber/NU00033"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">soluble fibers</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://ods.od.nih.gov/factsheets/magnesium.asp"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">magnesium</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://www.mayoclinic.com/health/folate/NS_patient-folate"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">folic acid</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. You can thank me when you live to be 110."</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of my best meals ever, was at Commander's Palace in New Orleans. Filet of Sole en Papiotte with a Buerre Blanc Sauce (fish w/ butter sauce in parchment paper - to the rest of us). I urge all of you to buy yourself a roll of parchment paper, if you haven't already. Bake cookies and rolls on parchment to prevent burning, but even better, bake fish or poultry in a parchment wrap to keep it sinfully moist and to avoid washing dirty pans!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found fresh halibut on sale - when does that ever happen? - and knew Griffin, my protein-averse-in-a-veggie-rut son, would complain. This presentation did the trick - I told him it was Seafood Surprise. He ate red peppers and zucchini with the halibut and I only had to use one teaspoon of butter. And, he got a free facial steambath.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Halibut en Papiotte or Seafood Surprise</b></span><br />
<span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Fish - halibut, salmon, etc. (for God's sake, buy it on sale)</span> <a href="http://en.wikipedia.org/wiki/Julienning"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Julienne</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> slice carrots, red peppers, onions and zucchini. Note: I leave out the center seed portion of the zucchini for cooking because it tends to get mushy. Use vegetables you have on-hand making sure to pre-saute tougher vegetables before baking.<br />
Saute carrots, onions and red peppers until slightly tender - you can do this on the weekend and save time. Do not saute the zucchini before baking, again with the mushy factor.<br />
</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85IDcM0ZkBgVtJ2-BsNJ4jhZHQbjssdemBbSyAqpXO1l8OjwBN9e4vr16-RwbMC8KwWMfAMkcB-r3F8Ez0NzYxeWsgQoX1eaa7JuPmjSIJFq50z5G-zqddaq3p62785FEaXkhfA-FCac/s1600/IMG_1180.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Tear off a large piece of parchment paper and fold it in half. Add a serving of vegetables including the raw, julienned zucchini to one side of parchment close to the fold. Dollop 1/2 t. butter on top with s&p to taste (this is not the Standard & Poors). Layer on a serving a of fish and another 1/2 t. of butter and s&p. I added grated ginger (</span> <a href="http://onerealbite.blogspot.com/2010/07/bowling-for-taste.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bowling for Taste</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) to the top. Yum.</span> </span><br />
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<span id="fullpost"><span id="fullpost"><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wipe a thin layer of butter around the 3 edges of parchment and fold the other half of paper over the food and adhere to the butter edges. Roll up the edges to form a pouch.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake at 350º for 15 minutes.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Open the pouches at the table for dramatic effect. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take a bow and throw kisses to the audience.</span></div></span></span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-18217552163478364002010-07-02T10:18:00.000-07:002010-07-17T00:57:33.919-07:00Bowling for Taste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KJ5Ea82xT5sKen3ad9lvU7_ewcQKYyOhSNWblkJHX_VH2n_cpDfyePV1VAsd6iITaXH5cn9_P8D4mv64a7D_ygsLlVNR7rjRIlrWIbvZFXHvUKaySvBjzNjfORBogMhSZgdJj3bDVqg/s1600/IMG_1118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KJ5Ea82xT5sKen3ad9lvU7_ewcQKYyOhSNWblkJHX_VH2n_cpDfyePV1VAsd6iITaXH5cn9_P8D4mv64a7D_ygsLlVNR7rjRIlrWIbvZFXHvUKaySvBjzNjfORBogMhSZgdJj3bDVqg/s400/IMG_1118.jpg" width="300" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Despite looking like a bowl of table scraps for the dog, these are fresh seasonings. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">After hearing “this tastes like cereal before anything good has been added to it,” I searched for ways to punch up flavor without having to douse everything in ketchup, syrup, and chocolate sprinkles. I’ll admit that like Grandma Leona, I save everything that has cost me time shopping and chopping, especially those things that give me taste options. In this bowl: limes, ginger, the tiniest capsule of Thai chili paste from a carryout meal, garlic, a shallot, the blue plastic contains leftover mole (Mexican sauce not the furry, blind rodent) sauce, a two-inch piece of lemongrass, a snack bag of olives from last week’s Greek food (mezze) platter. Oh God, I'm a candidate for the "Hoarders" reality show. I've been known to take an extra container of cilantro from Baja Fresh for future meals - I figure it's their loss leader to my business. The bowl goes in the produce drawer of the refrigerator until something green needs a lift.</span></div><div class="MsoNormal"><br />
</div><span class="Apple-style-span" style="font-family: inherit;">My theory is that the higher the nutritional value of the food, the more leeway I have in seasonings. For instance, don’t mind adding a tinge of sugar or agave syrup to salad dressing because I know it helps encourage salad eating. But, French Toast might only get cinnamon (except for when it gets maple syrup) – I can’t fight the French. The best thing about the go-to bowl is that it makes my meal prep fast and nimble. I don't have to run out to the store for the missing ingredient and my food doesn't have to taste the flavor-void cereal. </span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-32848954759232240532010-06-29T23:13:00.001-07:002010-07-17T00:44:13.135-07:00Make Your Own *@#* Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96Rw2aSPqH1oNVJ9iQSJb6rMWu_z-A7OGL9GSz6-4VxAIjX0L1_Wiqy-_rXBlE3NsA1HlLrYpd1F5lcKdGxsTZS2hpEa6RfLc708zlwXIqPd5P1cCWzHOAwlEzlGpuPJu638AJEZls7z5/s1600/photo-11.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5488449764149620482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96Rw2aSPqH1oNVJ9iQSJb6rMWu_z-A7OGL9GSz6-4VxAIjX0L1_Wiqy-_rXBlE3NsA1HlLrYpd1F5lcKdGxsTZS2hpEa6RfLc708zlwXIqPd5P1cCWzHOAwlEzlGpuPJu638AJEZls7z5/s320/photo-11.jpg" style="cursor: hand; cursor: pointer; float: right; height: 240px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There is many a time after a long day when I get home to the "what's for dinner" whine and would love to turn around and say make your own *@#* dinner. Instead we turn those nights into "Make your own fish/chicken/pork/beef/bean tacos night. This is the perfect meal for </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">reinventing leftovers</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> or just cooking up one quick protein. In grilling season we favor fish tacos using quickly marinaded strips of fish. Did you know that fancy expensive bottled marinades are just salad dressings in disguise??? </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Marinate fish in your favorite dressing</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> for 30 minutes, sear on the grill and put out with warm tortillas and an assortment of veggies and you have dinner in a flash that your family assembles themselves.</span><br />
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</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Halibut Fish Tacos</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb halibut sliced into 1 x 3 inch strips (fillet is easier to cut but steaks are cheaper)</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice of 1 lemon and two limes</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cumin</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp oregano</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbs olive oil</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sides-chopped tomatoes, shredded napa cabbage, sliced red peppers, diced onions, cilantro</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sour Cream</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tortillas</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make marinade and place fish in</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop sides and place in bowls buffet style on counter</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat tortillas in 350 onion wrapped in foil</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Quick grill (2 min per side) or saute in several tbs of marinade</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve</span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To guard against huge dollops of sour cream overwhelming the meal, spread a thin layer on the tortilla as the base</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. It helps keep everything sticking together too!</span></span></span></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-19724663595220336882010-06-26T08:06:00.000-07:002010-07-30T23:26:28.755-07:00Shrimp for Three Tastes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBwiA20uHxXs6vk9igh7fcL81Kis1aIdsEn7q9eHCym-V3i3UMWHmzGOcajDqvh7sfRVL_tDz9JXuwUfGzFI92fQSRVL4kjJzJnIJgV-z6YSis4MKufZ7aiqNcJKO3dLLhKHxJ13CJ1Q/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBwiA20uHxXs6vk9igh7fcL81Kis1aIdsEn7q9eHCym-V3i3UMWHmzGOcajDqvh7sfRVL_tDz9JXuwUfGzFI92fQSRVL4kjJzJnIJgV-z6YSis4MKufZ7aiqNcJKO3dLLhKHxJ13CJ1Q/s400/IMG_1139.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Some would argue that you just make one meal for the entire family and "you get what you get." But that would mean that the parents have to simplify their foods down to the youngest taste buds - in our case, the nine-year-old boy. I prepare food that I know my husband and I like and then dumb it down for the kids. We get what we want and the kids get introduced in stages to new flavors. Below, teenager's version to the left and kid's version to the right.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkYN0Fk9HLL8AAc6NKeBPlhef8D7Vkw1-6bPaM4XgHIVH_Nih-c0KgJfcrRPx5czeuQXraRSbMWC_X9rfKke6PB2ARei4lHTSnHnouHoXf2WNKA9mj3NJ4CbMMFps1oqX2-y1UVPx4FY/s1600/IMG_1140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkYN0Fk9HLL8AAc6NKeBPlhef8D7Vkw1-6bPaM4XgHIVH_Nih-c0KgJfcrRPx5czeuQXraRSbMWC_X9rfKke6PB2ARei4lHTSnHnouHoXf2WNKA9mj3NJ4CbMMFps1oqX2-y1UVPx4FY/s200/IMG_1140.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXevQGn3-ACg0Yz7xlOSrYoEHpiJDFFQvCQyPfa3fORk8ZjCnC9E5lf6kRIJHCea3WhMXqsvzsEr1d7qcMRGqSZAEk6AVwYeX-Dn9JabjwPFvSABySwYXyN7awwm3ajc09lnOnmHAOYHU/s1600/IMG_1141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXevQGn3-ACg0Yz7xlOSrYoEHpiJDFFQvCQyPfa3fORk8ZjCnC9E5lf6kRIJHCea3WhMXqsvzsEr1d7qcMRGqSZAEk6AVwYeX-Dn9JabjwPFvSABySwYXyN7awwm3ajc09lnOnmHAOYHU/s200/IMG_1141.jpg" width="150" /></a></div><span id="fullpost"><br />
Shopping: uncooked shrimp, corn on the cob, black beans, red pepper, tomatoes, avocado, cilantro, limes<br />
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<b>Spicy Shrimp Salad</b> for Grownups<br />
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Marinate shrimp for 30 minutes in 1 t olive and 1 T Mexican seasonings (chili powder, cumin, salt, a dash of cayenne pepper). <br />
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Serve over: lettuce, fresh corn kernels (cut from cob), chopped: tomatoes, red pepper, avocados, onions, black beans (or use whatever salad ingredients you have on hand).<br />
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Add cilantro, dash of salt, lime juice and olive to season salad.<br />
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</span><br />
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</span><br />
<span id="fullpost"><b>Teenager Shrimp Dinner</b> Spin-off: Grilled spicy shrimp, corn on the cob and raw red peppers<br />
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</span><span id="fullpost"><b>Kid Shrimp Dinner</b> for the shrimps in the family Spin-off#2: Sauteed shrimp (dab of butter, lemon juice), sliced tomatoes, corn on the cob. <br />
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I admit, there is not anything green on these plates and we have a little more sugar in the meal than I normally like, but everyone was happy tonight and that goes along way in keeping mom off the w(h)ine.<br />
</span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-53511297426063123842010-06-21T07:29:00.000-07:002010-07-21T23:18:45.160-07:00Miso Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfkwlFDvRWnI81Bv9fpruVvcOvmzWqNrefEWuAH_Qr8CN63LZfWwxMFV4oLyvYsvgAp7kGweaaTqWrTO1wjFSfmIalQdMdX9T9c6hKiMt8Ok1gPzpBVEgt_ePNwu-0uTi06xslyanBnE/s1600/IMG_1143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfkwlFDvRWnI81Bv9fpruVvcOvmzWqNrefEWuAH_Qr8CN63LZfWwxMFV4oLyvYsvgAp7kGweaaTqWrTO1wjFSfmIalQdMdX9T9c6hKiMt8Ok1gPzpBVEgt_ePNwu-0uTi06xslyanBnE/s400/IMG_1143.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"I don't have time to make my own salad dressing!" When you're feeling brave and motivated by the alarming nutritional data on packaged dressings, try preparing your own. My teenage daughter likes Asian Chicken Salad which we all know is loaded with sugars and sodium, but at least she's eating salad. I found a more acceptable dressing that takes me minutes to prepare and she loves: Miso Dressing (adapted from </span><a href="http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337?ie=UTF8&tag=one095-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Conscious Cook</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=0061874337" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one095-20&l=btl&camp=213689&creative=392969&o=1&a=0061874337" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />- the vegan cookbook from Tal Ronnen) I've added some suggestions in case you don't want to purchase all of the ingredients. </span><br />
<span id="fullpost"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Miso Dressing</span></b></span><br />
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2 T miso paste (Whole Foods, Asian food stores - I keep it in my freezer)<br />
3 T rice vinegar (sugar free is available)<br />
1 T agave nectar (honey)<br />
1/4 t sea salt (regular salt)<br />
1/4 t ground pepper<br />
1/2 shallot minced (2 T minced onion)<br />
1 garlic clove (1 t chopped garlic in jar)<br />
1 T dijon mustard<br />
Juice from 1/2 lemon<br />
1 T water<br />
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Pulse in food processor to combine. With the motor running, in a slow stream, add 1/2 c. olive oil (canola oil or safflower oil acceptable). You add the oil slowly to emulsify the dressing so the oil won't separate later. <br />
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This dressing is also great served over fish or chicken.<br />
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Note: For calorie conscious folks, serve salad dressing on the side and dip your fork in it before each bite. You'll use much less dressing and get all the flavor straight to your taste buds.</span> </span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-31816769962873690492010-06-17T22:32:00.000-07:002010-07-08T11:58:48.916-07:00Beans Beans the Musical Fruit....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KK1dvokRiOxSa5gIrThmT2lUoSi0mVXImp4ys-Xy78NsMn_4W218ZS0-lZ6B93QKQtDOYXj3BuEVw_rQtPMbUpxTVdNQeAGmig5kwI5UF6Jf_1oCz8VEF5272bGKkMs3Nuw7Zvss_CBt/s1600/photo-3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483991907087413794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KK1dvokRiOxSa5gIrThmT2lUoSi0mVXImp4ys-Xy78NsMn_4W218ZS0-lZ6B93QKQtDOYXj3BuEVw_rQtPMbUpxTVdNQeAGmig5kwI5UF6Jf_1oCz8VEF5272bGKkMs3Nuw7Zvss_CBt/s320/photo-3.jpg" style="cursor: hand; cursor: pointer; float: right; height: 320px; margin: 0 0 10px 10px; width: 240px;" /></a><br />
Planning one vegetarian dinner a week is a simple way to a healthier diet. Unfortunately, we scientists confused y'all in the 70's by obsessing that vegetarian meals needed to contain all 26 "essential amino acids." Cross-referencing tables of ingredients is not conducive to whipping up meals for hungry families. Moreover, humans survived for thousands of years with little meat in their diet-and no clue about amino acids. To find a vegetarian meal with "complete protein" just look to the common combination found in almost every culture's heritage foods: Beans and Grains.<br />
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</div><div>Italians in the mountains=peas and risotto</div><div>Every Asian culture=soybeans and rice</div><div>Ancient Incas=red beans and quinoa</div><div>Middle East=chickpeas and couscous</div><div>Fancy French=lentils and farro</div><div><br />
</div><div>In our house we follow the great tradition of black beans and rice. A pot of black beans cooked on Sunday can be used throughout the week as a comforting soup, a do-it yourself burrito, or sprinkled on a salad to up the nutrition and punch. Plus extra beans freeze great to be recycled at a later date. <b>Freeze beans </b>after the first cook then reheat with sauteed onion, garlic and peppers to zip up the flavor.<br />
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</div><div><b>Sunday Black Beans</b></div><div><br />
</div><div>The source here is important-beans sitting in plastic bags on grocery shelves are old and require soaking overnight. Try to get beans from a store with bulk bins with lots of turn over. Even fresher are last seasons beans from the farmers market.</div><div><br />
</div><div>Count on 1/2 cup of dried beans per person </div><div>Rinse to remove any debris, place in large deep pot and cover with water about 1-2 inches above beans. Add a bay leaf, a pinch of salt per serving, and a green bell pepper cut into one inch strips. Bring to a gentle boil then drop to low heat and simmer for 1-2 hours. After first hour check beans for doneness every 15 minutes. Beans should be soft but not falling apart.</div><div><br />
</div><div>While cooking, in a separate pan saute garlic, onion, red pepper, salt cumin and oregano until soft and fragrant. Use 1/2 garlic clove, 1/4 onion and 1/4 red pepper and pinch of each spice per serving.</div><div><br />
</div><div>When beans are done set aside any for freezing or salads then add pepper/onion mix (the sofrito to you cubans) and cook an additional 15 minutes. For <b>black bean soup</b> remove one cup of beans, puree in a blender and add back to remainder.</div><div><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8245837523179084241.post-9802712855600998632010-06-14T03:18:00.000-07:002010-07-15T21:34:49.683-07:00Ahi Tuna Steak³<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQ-9APA11wX7wr160H4c6b72BjdHX1H6z7pg1sGGxuY-VZYbgVxP4WjlA1EJ8zo9Q_S6ij9Mr4r1IS40g-oXYfF_M8ttYA2ciGlfYt4iPerEfnCNSknT-ZSU2RD20PLC79rkq29OR9Hk/s1600/IMG_1132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQ-9APA11wX7wr160H4c6b72BjdHX1H6z7pg1sGGxuY-VZYbgVxP4WjlA1EJ8zo9Q_S6ij9Mr4r1IS40g-oXYfF_M8ttYA2ciGlfYt4iPerEfnCNSknT-ZSU2RD20PLC79rkq29OR9Hk/s400/IMG_1132.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Ahi tuna steaks were on sale, so we found ways to make them the basis for this week's meals. I served the grilled tuna on the first night and then the other two meals became my "fast food" later in the week. If you want to go really fast, make the dressing for the salad in advance as well.<br />
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Shop: - tuna steaks (double what you need for one meal), versatile vegetable like broccolini (more than you need for one meal), green beans, rice noodles, eggs, tomatoes, cilantro, limes, shallots, green onion.<br />
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Stock: - soy sauce, orange juice, sesame seeds, sesame oil, agave or honey, lemon, lettuce. kalamata olives, Dijon mustard, white wine vinegar.<br />
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Prep:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM574wIjl76r2akyEW1qzU0nhNkdAS8T-I65CYV1vhvLp0v9yI47hXfxN0Y766DCk16WujRDVJy90QaKIWWcOmDF3FhJTeO1sDIT3nAmi8aw9UoKxcC8ckPQAyc8aXDLL-mS8Qw5LTMHo/s1600/IMG_1127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM574wIjl76r2akyEW1qzU0nhNkdAS8T-I65CYV1vhvLp0v9yI47hXfxN0Y766DCk16WujRDVJy90QaKIWWcOmDF3FhJTeO1sDIT3nAmi8aw9UoKxcC8ckPQAyc8aXDLL-mS8Qw5LTMHo/s400/IMG_1127.jpg" width="400" /></a></div><ol><li>Marinade tuna steaks in citrus juice for 30 minutes, start with orange juice, add in some lemon and lime juice, and at least a teaspoon of olive oil.</li>
<li>Wash and clean vegetables and cilantro.</li>
<li>Steam beans (slightly under cooked)</li>
<li>Caramelize shallots - slice thinly, saute slowly with 1 t. butter until natural sugars emerge.</li>
<li>Make rice noodle sauce: 1/4 c. soy sauce, 1 T agave, juice from 1 lime, 1 t. sesame oil</li>
<li>Hard boil eggs</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbujBuyfIofRCDoSONEK2HDBt_Fz-7ougni_t5VRVZxdGMB1arXYW6Ymx8m9xNkOCCtdNHPR0q4o8sISRyDy8uR6ARcYPfbnWphGQNluFTjBXkt2AJ4EDnOfaHfPDRiJ84-rBMYJjH4g/s1600/IMG_1137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbujBuyfIofRCDoSONEK2HDBt_Fz-7ougni_t5VRVZxdGMB1arXYW6Ymx8m9xNkOCCtdNHPR0q4o8sISRyDy8uR6ARcYPfbnWphGQNluFTjBXkt2AJ4EDnOfaHfPDRiJ84-rBMYJjH4g/s400/IMG_1137.jpg" width="400" /></a></div><span id="fullpost"><br />
<b>Grilled Tuna Steaks</b><br />
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Spray grill with canola oil (canola oil can take the heat). Grill steaks for 8 minutes then flip and grill for another 5 minutes for medium cooked steaks.<br />
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Steam broccolini. Serve with caramelized shallots.<br />
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</b><br />
<b>Salad Nicoise</b><br />
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</b><br />
Lettuce<br />
Sliced tuna steak<br />
Green Beans<br />
Tomatoes<br />
Hard boiled eggs<br />
Kalamata olives<br />
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<b>Dijon Dressing</b> (makes one cup): <br />
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In food processor: 2 shallots, 1/4 c. white wine vinegar, 1 T Dijon mustard, 3/4 c. olive oil, 1/2 t agave, salt and pepper to taste. Note; if you want a dressing that stays emulsified, process ingredients without the oil first and then, with the motor running, add the oil in a steady thin stream until it is incorporated. <br />
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Assemble salad, drizzle dressing over. Add salt and freshly ground pepper.<br />
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<b>Thai Noodles with Ahi Tuna</b><br />
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</b><br />
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Rice noodles: Add into boiling water and turn off heat. Let cook for 10 minutes covered. Drain. Place hot noodles in a bowl and, while hot, toss with 2/3 of your noodle sauce. Note: Adding sauce to hot noodles helps them absorb the flavor.<br />
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Add in chopped cilantro, chopped green onion and sesame seeds.<br />
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Serve noodles with sliced tuna on top. Drizzle remaining sauce over tuna. Serve with sliced cucumbers. <br />
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</span>Sherrihttp://www.blogger.com/profile/06436973732998746239noreply@blogger.com