tag:blogger.com,1999:blog-25264026681374858432024-03-05T00:19:49.002-07:00The Learning Curvethe deliciousness of learning to cookJessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-2526402668137485843.post-46099296232751943112012-03-16T05:00:00.000-06:002012-03-16T05:00:13.781-06:00Easy Breakfast Burritos<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw38gpKP7gAYfC2D_y-Q1eTJDIyAs_q3r041kQZrS6pSYJLX3-6QpPj0cAPxaaXr8zKiIKtxRjy2cuksNqBUesKfDruxDoo8bVdUqNQLHK6jK2nnrbrmQ2p0DrZ6vjDLnSAq9BbQlAaXk/s1600/IMG_3284fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw38gpKP7gAYfC2D_y-Q1eTJDIyAs_q3r041kQZrS6pSYJLX3-6QpPj0cAPxaaXr8zKiIKtxRjy2cuksNqBUesKfDruxDoo8bVdUqNQLHK6jK2nnrbrmQ2p0DrZ6vjDLnSAq9BbQlAaXk/s400/IMG_3284fixed.jpg" width="400" /></a></div><br />
I am a total breakfast person. I could eat bacon every day. I've never turned down an omelette. Waffles, pancakes, crepes? Yes please! And don't even ask me about my all-time favorite, eggs Benedict... just bring me a plate and I'll be your best friend for life.<br />
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But I'll also eat just about anything wrapped in a tortilla.<br />
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Especially if it includes crispy bacon, crunchy-on-the-outside-soft-on-the-inside potatoes, and fluffy scrambled eggs. (Oh, and cheese... can't forget about the cheese.) What's not to love?<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n55whQHaQbTrYzRScVoOo_j7A1tXTbNBV_pp_x3t4XKiLfLm2vVXgmcckRbgqUe82k9KRqVaXrqNfNQtjXuMXIEnarnYD1VD0Vax6KHdN737nacHvzN1st6gMcYMwdD-G3-MVXwOd5Y/s1600/IMG_3280fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n55whQHaQbTrYzRScVoOo_j7A1tXTbNBV_pp_x3t4XKiLfLm2vVXgmcckRbgqUe82k9KRqVaXrqNfNQtjXuMXIEnarnYD1VD0Vax6KHdN737nacHvzN1st6gMcYMwdD-G3-MVXwOd5Y/s400/IMG_3280fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These burritos are (yet another) knock off of a restaurant favorite, this time from Dane's hometown of Kimberly, Idaho. Burritos so good that we <i>always </i>have to make a trip to Fiesta Ole whenever we go to visit. And they couldn't be simpler! And the best part is that this is totally just a base recipe. You could, for instance, use frozen tater tots like Fiesta does, or you could add salsa, cilantro, scallions, olives... the possibilities are endless! Make 'em yours, any way you want... just make 'em! Your tastebuds will thank me.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><u>Easy Breakfast Burritos</u></b></div><div class="separator" style="clear: both; text-align: left;"><i>a Learning Curve Original!</i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;">yields 6 burritos, roughly 390 calories each</span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1/4 pound bacon, diced</div><div class="separator" style="clear: both; text-align: left;">2 medium red potatoes, cubed</div><div class="separator" style="clear: both; text-align: left;">6 eggs</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons buttermilk</div><div class="separator" style="clear: both; text-align: left;">6 medium, soft taco-sized flour tortillas</div><div class="separator" style="clear: both; text-align: left;">3 ounces cheddar cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;">1. Heat oil in a deep skillet over medium-high heat. Add diced bacon and cook until brown and crispy. Remove bacon to drain on a paper towel-covered plate, reserving most of the drippings in the pan.</div><div class="separator" style="clear: both; text-align: left;">2. Add the potatoes to the pan and cook, stirring occasionally, until brown and crispy on all sides and soft in the center. Remove to drain on another paper towel-lined plate. Discard drippings as desired. </div><div class="separator" style="clear: both; text-align: left;">3. In a medium bowl, whisk together the eggs and buttermilk until frothy. Season with a generous pinch of salt and a few grinds of pepper. Add the eggs to the previous pan over medium-low heat, and cook, stirring continuously, until set. Remove from heat and stir in the previously cooked bacon and potatoes. </div><div class="separator" style="clear: both; text-align: left;">4. Warm tortillas by desired method (stovetop griddle or microwave for 30 seconds). Top with a scoop of egg mixture and half an ounce of cheese. Roll burrito by folding in half length wise, gently pulling back the tortilla and its contents, folding in the sides, and finally rolling forward. Enjoy!</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com0tag:blogger.com,1999:blog-2526402668137485843.post-30641406467885739092012-03-12T08:00:00.002-06:002012-03-12T13:13:16.479-06:00Lemon-Ricotta Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVM4PIGq1xzKdzzvYNyatFO21J_FNOF05aQ-d9ml3l7uw8oBhwwEjzig2BFMPDkaXyJiBsYGkKKp9oX_xB_ao9kE3et9sE0GLBwDaQkBhFwJafSx547ORoXSHer7HHrONrCp3wV62u3U/s1600/IMG_3212fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVM4PIGq1xzKdzzvYNyatFO21J_FNOF05aQ-d9ml3l7uw8oBhwwEjzig2BFMPDkaXyJiBsYGkKKp9oX_xB_ao9kE3et9sE0GLBwDaQkBhFwJafSx547ORoXSHer7HHrONrCp3wV62u3U/s400/IMG_3212fixed.jpg" width="400px" /></a></div><br />
Before we jump right into talking about these fabulous cookies, can we all take a moment to admire my gorgeous china? I know the focus is supposed to be on the food here, but I am seriously in love with my china and these are the first food photos I've taken with it! In case you're wondering, my pattern is by Noritake and it's called Platinum Wave. I just love the silver swirls... it's a classic pattern that is feminine without being overly girly, and the delicate porcelain was so perfect for these lemon tea cookies that I couldn't resist photographing on it! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYJKmAo3IfB9EV2o1DK-dEFT4n-bAyWlNuLzPS-CbUySRnawnjuk0W1iIK4eQc-DwO_HOnN6NHAYL8F1FNUyswOq7sidqle4b-F93WLWdJ2EPUCCxvVjTOITdQh8tSDWhmlWsd7BFlxw/s1600/IMG_3206fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYJKmAo3IfB9EV2o1DK-dEFT4n-bAyWlNuLzPS-CbUySRnawnjuk0W1iIK4eQc-DwO_HOnN6NHAYL8F1FNUyswOq7sidqle4b-F93WLWdJ2EPUCCxvVjTOITdQh8tSDWhmlWsd7BFlxw/s400/IMG_3206fixed.jpg" width="400px" /></a></div><br />
I think every girl deserves to have a beautiful set of china, and to drink tea and eat delicate, scrumptious cookies off of that beautiful china. I mean, what happens if the Queen stops by in the middle of the afternoon wanting tea? Certainly, you wouldn't dream of serving her with your silly old everyday cups and plates. And you wouldn't serve her any old cookies either! But don't worry, I've totally got you covered... if the Queen ever made a random stop by my house, these are definitely the cookies I'd want to have on hand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9nQ8VsY8pUJW4x7BN0mXzJaxcoSU1XoGuQigK5m1cnzTASD8u9MuNZ34ex-sa44p2b8zCXzwTa3MypsxhzSYXbZSghmzwSrVB0rrujF_AwNePaY38-6eg7C9QR8aj-L5gahrT-_S4go/s1600/IMG_3226fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9nQ8VsY8pUJW4x7BN0mXzJaxcoSU1XoGuQigK5m1cnzTASD8u9MuNZ34ex-sa44p2b8zCXzwTa3MypsxhzSYXbZSghmzwSrVB0rrujF_AwNePaY38-6eg7C9QR8aj-L5gahrT-_S4go/s400/IMG_3226fixed.jpg" width="400px" /></a></div><br />
Something as light and aromatic as tea demands a cookie equally as delicate, and these totally fit the bill. These cookies are light and fluffy, almost more like a muffin top than a cookie, and are perfect for dipping. They're also wonderfully sweet, with a bright lemony flavor that hints of spring. These little guys are perfect for that afternoon pick-me-up, when you need a little caffeine and sugar to get you through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWSnjR6iRaJ1ELNd1YIB8Mx1r4YHJ2MRdV3F8kUWN9Lg20_S5O-NE0GBRKXlIfg4OeDFXifGcsW3z4pAAwymOTeniljkDqmiR-YKOBu1lU6exkjKsSyJ9xRkeEQTlK5vt8q77BjtnO74/s1600/IMG_3230fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWSnjR6iRaJ1ELNd1YIB8Mx1r4YHJ2MRdV3F8kUWN9Lg20_S5O-NE0GBRKXlIfg4OeDFXifGcsW3z4pAAwymOTeniljkDqmiR-YKOBu1lU6exkjKsSyJ9xRkeEQTlK5vt8q77BjtnO74/s400/IMG_3230fixed.jpg" width="400px" /></a></div><br />
So if you ever needed an excuse to have a teaparty, here you go! Invite your girlfriends over, break out your pretty china, and pretend you're 4 years old again (and if you feel like dressing up in your mom's old gawdy clothes, I won't judge). And if the Queen stops by, you'll be adequately prepared! <br />
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<strong><u>Lemon-Ricotta Cookies with Lemon Glaze</u></strong><br />
<em>from <a href="http://www.amazon.com/Giadas-Kitchen-New-Italian-Favorites/dp/0307346595/ref=sr_1_1?ie=UTF8&qid=1331290660&sr=8-1">Giada's Kitchen</a></em><br />
<em><span style="font-size: x-small;">yields about 36 cookies</span></em><br />
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<strong>Ingredients</strong><br />
<em>For Cookies</em><br />
2 1/2 cups all-purpose flour<br />
1 teaspoon fine salt<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
2 cups granulated sugar<br />
2 eggs<br />
one 15-ounce container part-skim ricotta cheese<br />
zest of 1 lemon<br />
3 tablespoons freshly squeezed lemon juice (roughly 1 to 1 1/2 lemons)<br />
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<em>For Glaze</em><br />
1 1/2 cups confectioners sugar<br />
zest of 1 lemon<br />
3 tablespoons freshly squeezed lemon juice (roughly 1 to 1 1/2 lemons)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0A1mOvw7qFPm5H7qtqCkaBCJHrVaac8aPo1122rGJWLVJMq4APNFbia_6PmJqi7bQGNVAcospiJH0gENcBDZbPCm3nKbHE8EwFhCoD5qauuwZ6YZ-4D-rFkFMJPdaSgNtZfMj0e9L1w/s1600/IMG_3173fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0A1mOvw7qFPm5H7qtqCkaBCJHrVaac8aPo1122rGJWLVJMq4APNFbia_6PmJqi7bQGNVAcospiJH0gENcBDZbPCm3nKbHE8EwFhCoD5qauuwZ6YZ-4D-rFkFMJPdaSgNtZfMj0e9L1w/s400/IMG_3173fixed.jpg" width="400px" /></a></div><br />
<strong>Directions</strong><br />
1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.<br />
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.<br />
3. In a large bowl, using an electric mixer, beat together the butter and granulated sugar for about 3 minutes, or until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice, and beat to combine. Stir in the dry ingredients.<br />
4. Spoon the dough onto the prepared cookie sheets, about 1 inch apart, using about 2 tablespoons for each cookie. (I used a small cookie scoop and had good results.) Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.<br />
5. While the cookies cool, combine the confectioners sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about 1/2 teaspoon of the glaze onto each cookie and use the back of the spoon to spread it to the edges. Allow the glaze to harden for about 2 hours before packing into an airtight container.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BWioYIrRt5jr7UDEb6yRUkRVs-5ksKr496oCc0FxcdWuQeM0YFsPzhTps7Xb9agpdYbDfMRe2sjB0xzBgjaG9UlfVtVTrEVxoTieeOrJTqJDC8ML45e9GgQ0bovRBZ13Yv8J8t2O-rE/s1600/IMG_3178fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BWioYIrRt5jr7UDEb6yRUkRVs-5ksKr496oCc0FxcdWuQeM0YFsPzhTps7Xb9agpdYbDfMRe2sjB0xzBgjaG9UlfVtVTrEVxoTieeOrJTqJDC8ML45e9GgQ0bovRBZ13Yv8J8t2O-rE/s400/IMG_3178fixed.jpg" width="400px" /></a></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com3tag:blogger.com,1999:blog-2526402668137485843.post-84203072188632727462012-03-06T05:00:00.003-07:002012-03-06T11:46:35.511-07:00Cilantro-Lime Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBpXKJDzKdWgOLsAtDKwZxiiCtCSQ-TzLg85tTM5abDFo14EPd6CYj9KajVnl92oVzvtM5EGzrgMYCVfb3LCANewVFGeHt057YPxLz5GmPN2xU0hkZPg2lh0IRvj3nByPp23Y-rzYCTo/s1600/IMG_3249fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBpXKJDzKdWgOLsAtDKwZxiiCtCSQ-TzLg85tTM5abDFo14EPd6CYj9KajVnl92oVzvtM5EGzrgMYCVfb3LCANewVFGeHt057YPxLz5GmPN2xU0hkZPg2lh0IRvj3nByPp23Y-rzYCTo/s400/IMG_3249fixed.jpg" width="400px" /></a></div><br />
My mother and I are both complete suckers for cilantro. For instance, when either of us makes pico de gallo, by the time we're done you can usually smell the cilantro without even opening the refrigerator door. So when we tried the lime and cilantro-infused rice at <a href="http://www.kanak.co/">Kanak Attack</a> last spring during our pre-<a href="http://foodieslearningcurve.blogspot.com/2011/10/silent-sunday-wedded-bliss.html">wedding</a> tasting, we were both totally hooked. Of course, in true fashion, <a href="http://foodieslearningcurve.blogspot.com/2012/02/kalua-pork-sliders.html">I had to figure out how to make it at home</a>. And guess what? It's so easy, I feel like I'm cheating even calling it a recipe.<br />
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You literally only need three things to make this epic rice...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif2SHwpJa2i7QOkDi4h5ljeFGKGtuoPNgxa9UWsQA_lm9f-l5rhPFyl7R9nUAdMceerJMCk8x9PqkdbxjdOnr_0FTv-ru-hC_-Cj_UPhQIEiAJgIn2MqQ21ojKmpnxk6MGuW9LURz4oE/s1600/IMG_3239fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif2SHwpJa2i7QOkDi4h5ljeFGKGtuoPNgxa9UWsQA_lm9f-l5rhPFyl7R9nUAdMceerJMCk8x9PqkdbxjdOnr_0FTv-ru-hC_-Cj_UPhQIEiAJgIn2MqQ21ojKmpnxk6MGuW9LURz4oE/s400/IMG_3239fixed.jpg" width="400px" /></a></div><br />
That's it. Rice, lime, and cilantro. No fuss, no frills. Just the way I like it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRW2_5IRWkx_fAmlZLods9Mm2hOPIyQwtbwd12Urbq-yMKlyAXGECTOyn4mdIjzk-bwcARoX9_2k2IS9Oqs9_GGzHdoePGXviYCHt20lxsIIAfr2e1Q5ePnJDkbhHBWdZrcQVhyCThg4/s1600/IMG_3241fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRW2_5IRWkx_fAmlZLods9Mm2hOPIyQwtbwd12Urbq-yMKlyAXGECTOyn4mdIjzk-bwcARoX9_2k2IS9Oqs9_GGzHdoePGXviYCHt20lxsIIAfr2e1Q5ePnJDkbhHBWdZrcQVhyCThg4/s400/IMG_3241fixed.jpg" width="400px" /></a></div><br />
And it's <em>soooo</em> tasty! I used basmati rice because I like the light, fluffy texture I'm able to achieve with it, but you could easily substitute any other kind of white rice you'd like. But the lime and cilantro... they make this dish <em>sing</em>. This is one of those truly light and refreshing sides that I guarantee you'll find yourself making week after week. Eat it alongside enchiladas, or stuff it in a burrito with all the fixin's. Or eat it in a bowl, topped with your favorite slow-cooked <a href="http://foodieslearningcurve.blogspot.com/2011/10/cuban-black-beans-rice.html">black beans</a> and a little Mexican crema. The possibilities are endless! Just trust me. This rice is too easy and too delicious... there's no excuse not to try it. <br />
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<a name='more'></a><strong><u>Cilantro-Lime Rice</u></strong><br />
<em>inspired by </em><a href="http://www.kanak.co/"><em>Kanak Attack Catering</em></a><br />
<em><span style="font-size: x-small;">yields about 4 servings</span></em><br />
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<strong>Ingredients</strong><br />
2 cups hot cooked basmati rice<br />
zest and juice of 1 lime<br />
1/4 cup chopped fresh cilantro<br />
salt and pepper to taste<br />
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<strong>Directions</strong><br />
1. Combine the cooked rice, lime zest, lime juice, and cilantro; mix well. Add salt and pepper to your heart's desire. Serve warm, and enjoy!Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com7tag:blogger.com,1999:blog-2526402668137485843.post-49387704826379715662012-03-01T05:00:00.000-07:002012-03-01T05:06:09.381-07:00Vanilla-Pear Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCqZCBpjr8iG5a3x59jVCr88fsUW28LfaUN6kDVZA6DWtb-65efkKnDJOH66XK9GhAOZVS0QJbCnul0mm8ifsobPKy22PdLgblB7fNcFhYfE1HdMu1aUNX4so6-D0mhbvJ0CKxPFOgAM/s1600/IMG_3140fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCqZCBpjr8iG5a3x59jVCr88fsUW28LfaUN6kDVZA6DWtb-65efkKnDJOH66XK9GhAOZVS0QJbCnul0mm8ifsobPKy22PdLgblB7fNcFhYfE1HdMu1aUNX4so6-D0mhbvJ0CKxPFOgAM/s400/IMG_3140fixed.jpg" width="400" /></a></div><br />
It's no secret that my husband is a bit of a picky eater. The list of things he refuses to eat is quite extensive, although it is shrinking these days, thanks to careful disguising of certain ingredients (ahem, like <a href="http://foodieslearningcurve.blogspot.com/2012/01/rigatoni-with-squash-and-shrimp.html">squash</a>) and a general force-feeding of things I think he ought to just get over and eat. This boy will learn to have a well-rounded palate if it's the last thing I do! But despite some of the hiding and even arguing I have to do to get him to eat anything outside his comfort zone, one food I can always count on him eating are pears. Fruits aren't always high on his food-priority list, but rest-assured, if pears are in the house they will get eaten! So imagine my excitement when I stumbled upon this recipe for pear muffins.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniMd3vNCwGZgDVvHBruWs8DEgC53htCtqcVa0ecnTnTgu4-M6UQGllQvP-XNCcTlgqiq1VXILqfIgv6PuJyVF3rMkOYCjfgZMlsTCSdGolRxRnbYlx0u0oWeWzBCoDbivwWWmQsdmNtg/s1600/IMG_3156fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniMd3vNCwGZgDVvHBruWs8DEgC53htCtqcVa0ecnTnTgu4-M6UQGllQvP-XNCcTlgqiq1VXILqfIgv6PuJyVF3rMkOYCjfgZMlsTCSdGolRxRnbYlx0u0oWeWzBCoDbivwWWmQsdmNtg/s400/IMG_3156fixed.jpg" width="266" /></a></div><br />
Admittedly, pear muffins were not something I had ever heard of. Banana, blueberry, even apple muffins, sure... but pear? I was instantly intrigued. And within one bite, I was also instantly satisfied! These muffins are amazingly moist, and perfectly spiced... almost like a chai latte in muffin form. They're also very hearty, with robust chunks of tender pear and crunchy walnuts. Usually one muffin is just enough to take the edge off of a hungry stomach, but these guys are downright satiating! I can't wait to come home from work to one of these bad boys every day this weekend... you know, provided the picky boy doesn't eat them all first. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-3MWgMRpz5AQRf8xO8wG7mClTqHw3a5McYOOEvy1Li-bR6WXbhLLr41c5dOhO1c-2S-P4w2k5H5QELW8vGqoK9P-M_1abyNdDFsRqm6UfR-SBZzYxVEVDUC7oCyd3VuB8DtW84sXUQ0/s1600/IMG_3158fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-3MWgMRpz5AQRf8xO8wG7mClTqHw3a5McYOOEvy1Li-bR6WXbhLLr41c5dOhO1c-2S-P4w2k5H5QELW8vGqoK9P-M_1abyNdDFsRqm6UfR-SBZzYxVEVDUC7oCyd3VuB8DtW84sXUQ0/s400/IMG_3158fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><b><u>Vanilla-Pear Muffins</u></b></div><div class="separator" style="clear: both; text-align: left;"><i>slightly adapted from <a href="http://www.amazon.com/Williams-Sonoma-Collection-Muffins-Beth-Hensperger/dp/0743253965/ref=sr_1_1?ie=UTF8&qid=1330595930&sr=8-1">Williams-Sonoma: Muffins</a></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;">yields about 16 muffins</span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><i>For Topping</i></div><div class="separator" style="clear: both; text-align: left;">3 tablespoons sugar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons chopped walnuts, chopped fine with a food processor, blender, or coffee grinder</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoons ground cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For Muffins</i></div><div class="separator" style="clear: both; text-align: left;">2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon grated nutmeg</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon fine salt</div><div class="separator" style="clear: both; text-align: left;">2 large eggs</div><div class="separator" style="clear: both; text-align: left;">1/2 cup canola oil or walnut oil</div><div class="separator" style="clear: both; text-align: left;">3/4 cup buttermilk</div><div class="separator" style="clear: both; text-align: left;">beans from inside 1 vanilla bean (optional)</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract (or, if not using vanilla bean, use 2 teaspoons of extract)</div><div class="separator" style="clear: both; text-align: left;">2 pounds (about 4 or 5) firm, ripe pears, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup toasted walnuts, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;">1. Preheat the oven to 350 degrees F. Grease 16 standard muffin cups with butter or shortening, or line with paper cups. Fill remaining muffin cups half-full with water to prevent warping. </div><div class="separator" style="clear: both; text-align: left;">2. For the topping, combine the ingredients in a small bowl and set aside.</div><div class="separator" style="clear: both; text-align: left;">3. For the muffins, in a medium bowl, sift together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.</div><div class="separator" style="clear: both; text-align: left;">4. In a large bowl, whisk together the eggs, oil, buttermilk, vanilla beans, and vanilla extract. Add the dry ingredients in 2 additions, stirring just until moistened. Small lumps in the batter are okay. Using a large rubber spatula, gently fold in the chopped pears and walnuts. Take care not to break up the fruit; do not overmix.</div><div class="separator" style="clear: both; text-align: left;">5. Spoon the batter evenly into the prepared muffin cups. Sprinkle the tops of the batter with the topping mixture, dividing evenly. </div><div class="separator" style="clear: both; text-align: left;">6. Bake until golden and springy to the touch, about 20-25 minutes. Take care to rotate the pans halfway through, to ensure even baking. A toothpick inserted in the center of a muffin should come out clean. Allow the muffins to cool in the tin on a wire rack for 5 minutes, then unmold. Serve warm or at room temperature, as desired.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Tp9dh8LT3dMBtmBB4tMqbFUMHRsmla173rt6lmV371PUSab9t0ENKOwS2z2sxkI55hAkplu9LmtUKTUbwPbMg-DHjJAiqq3VH12dgsdRaN4oi46lagvf9xgBB6s0oOJABOg2zLA77gg/s1600/IMG_3161fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Tp9dh8LT3dMBtmBB4tMqbFUMHRsmla173rt6lmV371PUSab9t0ENKOwS2z2sxkI55hAkplu9LmtUKTUbwPbMg-DHjJAiqq3VH12dgsdRaN4oi46lagvf9xgBB6s0oOJABOg2zLA77gg/s400/IMG_3161fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com4tag:blogger.com,1999:blog-2526402668137485843.post-38292470864084004292012-02-22T06:00:00.000-07:002012-02-22T06:00:03.508-07:00Orange-Walnut Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8E3TyGTKpkvPKRPvDTbI-p8sz9rWkh3sXRxPNKNiGr8TG6oK1fPi658CxL5-pT_bRngS9cFuYR7knMbMRc4VXWgypM-0ecgxLcPT_MYmwaI89e8SfaQoAH1rzx2kGf1AtrWO-e1Dle-s/s1600/IMG_3080fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8E3TyGTKpkvPKRPvDTbI-p8sz9rWkh3sXRxPNKNiGr8TG6oK1fPi658CxL5-pT_bRngS9cFuYR7knMbMRc4VXWgypM-0ecgxLcPT_MYmwaI89e8SfaQoAH1rzx2kGf1AtrWO-e1Dle-s/s400/IMG_3080fixed.jpg" width="400" /></a></div><b><u></u></b><br />
Who here loves banana bread? I sure do. But I get sick of bananas pretty fast. And citrus is soooo in season right now. Bright, juicy, spirit-lifting citrus... EVERYWHERE. Aren't you loving it?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgab9GpUrtq4dqRfo5AfUnU5np_0Wf7DDq6qriqs9h7mjRtNUFrdsapt3wS_rW07V2zGMnuUuoB2ljWYrto_pQpuxLpLTsl67fJTCbyhONmHpuctOnAhoaWyqPxN8ivpCQk6TU75mMjDhY/s1600/IMG_3091fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgab9GpUrtq4dqRfo5AfUnU5np_0Wf7DDq6qriqs9h7mjRtNUFrdsapt3wS_rW07V2zGMnuUuoB2ljWYrto_pQpuxLpLTsl67fJTCbyhONmHpuctOnAhoaWyqPxN8ivpCQk6TU75mMjDhY/s400/IMG_3091fixed.jpg" width="400" /></a></div><b><u></u></b><br />
But what to do with it all? There's the usual standby of, <i>you know</i>, just eating it, but that gets old after a while too. And it would be such a shame to let citrus season pass without enjoying the wide range of its flavoring possibilities. So why not make some tasty bread with all that lovely orange goodness?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU5vzhDCtKiWYORq0ngoyhQk75cvqENEo5r5WszxZhuHc68osNkLPgTDi2sWyPlNJkYutNCY8nMmmOjS3UJdSdfQePbERE4UZKssV0XvN-kM2UMp2kvDmSkD3s2HdBMNm7nLXth8GpJY/s1600/IMG_3094fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU5vzhDCtKiWYORq0ngoyhQk75cvqENEo5r5WszxZhuHc68osNkLPgTDi2sWyPlNJkYutNCY8nMmmOjS3UJdSdfQePbERE4UZKssV0XvN-kM2UMp2kvDmSkD3s2HdBMNm7nLXth8GpJY/s400/IMG_3094fixed.jpg" width="400" /></a></div><b><u></u></b><br />
Like this bread. It's <i>super </i>tasty! Like banana bread kicked up a notch... except, you know, minus the bananas. Soft and dense with a subtle sweetness, a slight crunch from the earthy walnuts, and beautiful orange-y notes that sing, "Good morning, sunshine!" It's the perfect complement to your morning cup of coffee or glass of milk... a seriously sweet way to start your day. And it's seriously too good to pass up this citrus season. Trust me!<br />
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<a name='more'></a><br />
<b><u>Orange-Walnut Bread</u></b><br />
<i>from <a href="http://www.amazon.com/Williams-Sonoma-Collection-Muffins-Beth-Hensperger/dp/0743253965/ref=sr_1_1?ie=UTF8&qid=1329373134&sr=8-1">Williams-Sonoma: Muffins</a></i><br />
<i><span style="font-size: x-small;">yields 1 loaf</span></i><br />
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<b>Ingredients</b><br />
2 cups all-purpose flour<br />
1 cup white granulated sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon fine salt<br />
grated zest of 1 orange<br />
3/4 cup walnuts, coarsely chopped, toasted<br />
1/4 cup unsalted butter, melted<br />
2 large eggs, beaten<br />
3/4 cup strained fresh orange juice<br />
1 teaspoon vanilla extract<br />
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<b>Directions</b><br />
1. Preheat the oven to 325 degrees F. Grease one 8-1/2-by-4-1/2-inch loaf pan or spray with non-stick cooking spray.<br />
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the zest and the walnuts, and stir until evenly distributed. Make a well in the center of the dry ingredients, and add the remaining wet ingredients. Stir until smooth. Spoon the batter into the prepared plan.<br />
3. Bake until the top is browned and firm and the loaf begins to pull away from the sides of the pan (50-60 minutes). A toothpick inserted into the center of the loaf should come out clean. Transfer to a wire rack and cool for 10 minutes. Remove from the loaf pan and allow to cool on the rack until cooled completely. Serve at room temperature, sliced to desired thickness.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com5tag:blogger.com,1999:blog-2526402668137485843.post-19180251191916317002012-02-18T06:00:00.000-07:002012-02-18T06:00:08.882-07:00Kalua Pork Sliders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippydz_ed-XKcHo5k5rp2Ky2SyvRbZzvWUYTL_3cwI1haAuN6Ft2-ZSlZ4eKvJILAvz5SiY4tt9h0yCywfeGN1G7Wju6dDjnwXY8886CCHsQH4zEpwgyfJYm9MtkYq5bcKPpUaw5_2icU/s1600/IMG_2823fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippydz_ed-XKcHo5k5rp2Ky2SyvRbZzvWUYTL_3cwI1haAuN6Ft2-ZSlZ4eKvJILAvz5SiY4tt9h0yCywfeGN1G7Wju6dDjnwXY8886CCHsQH4zEpwgyfJYm9MtkYq5bcKPpUaw5_2icU/s400/IMG_2823fixed.jpg" width="400" /></a></div><br />
It's no secret that I love recreating my favorite restaurant meals at home. There's something insanely satisfying about knowing that I can make something just as delicious in my own kitchen as what some chef once created in an overpriced restaurant. It's like saying, "See! I can run with the big dogs too!" And we all need a little ego boost every now and then, right?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QL4fwGoSuoBZNHZcN5HDVYW7cie769HH0J2_BX0dKgUsDCM-q1pZJjdlNFCStxCYb2oo4TQHvc9KXS0_N79PIapf-_04ednfoMH3NfLuEel6Ce3MRLz7viVJzmGsEXBGuo6rSIUmQWE/s1600/IMG_2813fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QL4fwGoSuoBZNHZcN5HDVYW7cie769HH0J2_BX0dKgUsDCM-q1pZJjdlNFCStxCYb2oo4TQHvc9KXS0_N79PIapf-_04ednfoMH3NfLuEel6Ce3MRLz7viVJzmGsEXBGuo6rSIUmQWE/s400/IMG_2813fixed.jpg" width="400" /></a></div><br />
This meal in particular was inspired by the great folks at <a href="http://www.onocafe.net/">Ono Hawaiian Cafe</a> right here in good old Boise, Idaho. This is the place where Dane and I celebrated our <a href="http://foodieslearningcurve.blogspot.com/2011/04/one-year-ago-today-on-warm-spring.html">engagement-versary</a> and the restaurant that catered our wedding! We had so many compliments on the food at our wedding... no one left hungry (as I've experienced personally at some weddings) and everyone agreed that the food was <i>delicious</i>. I'll be the first to tell you, it's worth every penny to have these guys cater your event!<br />
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Anyway, Ono has quickly become one of our very favorite restaurants. And every time we go we order the Kalua Pork Sliders for an appetizer, regardless of how hungry we are. They're simply too good to pass up! Salty, flavorful pork, sweet crispy onion straws, fluffy, Hawaiian rolls, and juicy pineapple... how can you say no to that? I'm telling you, the combination is downright crave-able.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CgVVPbehFnKaaCMWZdB47gpWxNbJHblvsnhjs7s_wivbvFwH4S_rDpXSk3NQRlRnMiU3krA4wcTFyvGXFaY3MAdPa9vbtfdkRti6eHP-arzNlRfiEaccBoU7HSaqguoOoEQzZKjysT0/s1600/IMG_2827fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CgVVPbehFnKaaCMWZdB47gpWxNbJHblvsnhjs7s_wivbvFwH4S_rDpXSk3NQRlRnMiU3krA4wcTFyvGXFaY3MAdPa9vbtfdkRti6eHP-arzNlRfiEaccBoU7HSaqguoOoEQzZKjysT0/s400/IMG_2827fixed.jpg" width="400" /></a></div><br />
Well, since we can't exactly afford to be eating out all the time, I decided to take it upon myself to recreate these bad boys at home. And judging by the non-stop "yum" coming from my husband and the decided lack of leftovers for the next day (despite ample amounts of food), I'm pretty sure I hit the nail on the head with this one. Seriously... they turned out <i>so good</i>! I could hardly keep from eating half the batch in one sitting, all by myself. And you guys won't believe how easy they were to make! It does take some planning ahead to allow the pork to roast low and slow, but otherwise the process couldn't be simpler. Almost <i>too </i>simple, because now I find myself wanting to make them like every other day. But alas, I must refrain, for I have no desire to look like a 300-pound Samoan guy.<br />
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But seriously... make these. Today. Thank me later.<br />
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<a name='more'></a><br />
<b><u>Kalua Pork Sliders </u></b><br />
<i>inspired by recipe at <a href="http://www.onocafe.net/">Ono Hawaiian Cafe</a></i><br />
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<b>Ingredients</b><br />
12 King's Hawaiian sweet rolls, each split in half toasted<br />
1/2 cup mayonnaise (optional)<br />
1 recipe kalua pork (recipe follows)<br />
1 recipe Maui onion straws (recipe follows)<br />
1 small can pineapple chunks in 100% juice<br />
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<b>Directions</b><br />
1. Spread each half of the toasted rolls with 1 teaspoon of mayonnaise, if desired. Top one half of each roll with 2 tablespoons of pork and 1 tablespoon of onion straws, and top with the other half of the roll. Place one pineapple chunk on top of each roll and skewer with a toothpick to hold in place.<br />
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<b><u>Kalua Pork</u></b><br />
<i>adapted from <a href="http://www.foodnetwork.com/recipes/oven-kalua-pork-recipe/index.html">FoodNetwork.com</a></i><br />
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<b>Ingredients</b><br />
4-5 pound pork butt<br />
3 tablespoons Kosher salt<br />
2 tablespoons liquid smoke<br />
2-3 banana leaves (optional)<br />
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<b>Directions</b><br />
1. Trim as much visible fat from the pork butt as possible. (Some say the fat adds flavor, but I find it's just as tasty and healthier without it.) Make several slashes all over the surface of the pork. Rub the salt all over the pork, ensuring salt makes into the slashes as well. Next, pour the liquid smoke all over the pork.<br />
2. If using the banana leaves, prepare by removing the ribs. (I have prepared this pork both with and without the banana leaves and it turns out very well even without them. So don't fret if you can't find them.) Lay out a large piece of heavy duty foil and lay the banana leaves on this. Place the pork in the center of the leaves, and wrap. Cover the pork in more foil, creating as much of a water-tight seal as possible. Place in the bowl of a crock pot and fill with enough water to cover 2 inches up the side of pork. Cook for at least 6 hours, but the longer the better.<br />
3. Once cooked, remove the pork from the crock pot, reserving the cooking liquid. Unwrap, and allow to rest for 15 minutes. Shred with 2 forks, place in a bowl, and pour about 1/2 cup of the cooking liquid over the top. Toss to coat.<br />
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<b><u>Maui Onion Straws</u></b><br />
<i>adapted from <a href="http://www.foodnetwork.com/recipes/guy-fieri/sloppy-joes-with-maui-onion-straws-recipe/index.html">FoodNetwork.com</a></i><br />
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<b>Ingredients</b><br />
1 large egg<br />
1/2 cup milk<br />
1/2 large sweet onion (Maui or Vidalia will do) <br />
2 cups canola oil<br />
2 cups all-purpose flour<br />
1/2 teaspoon cayenne pepper<br />
1 teaspoon paprika<br />
1 teaspoon garlic powder<br />
1 tablespoon Kosher salt<br />
1 teaspoon coarse ground pepper<br />
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<b>Directions</b><br />
1. In a medium bowl, whisk together the egg and milk. Thinly slice the onion, separate into individual "straws" and place in the milk mixture to soak.<br />
2. Heat the oil in a large saucepan until it reaches 350 degrees F. Meanwhile, combine the remaining ingredients in a large zip-top bag. Remove the onion from the milk mixture, shake off excess, and place into the bag with the dry ingredients. Shake to coat evenly.<br />
3. Cover a cookie sheet with a layer of paper towels and place a wire cooling rack over the top. Once the oil has reached the proper temperature, place the onion, one small handful at a time, and fry until bubbles nearly stop and the "straws" are golden brown. Remove to the prepared rack and allow to cool. Continue to until all the onions have been fried.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4Kn59wI1w3fqCh8JlOifjDkLYOgyhBwZhEVZxshQgm0qIdNF-Oe3qp69oSL_UaQtLN7m9CitMwBHAXTdYZCupxAfo90ajzxxnUAUhVa67uG6aqtoeAiunJgGUtUNbYytSItMsS89PXw/s1600/IMG_2808fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4Kn59wI1w3fqCh8JlOifjDkLYOgyhBwZhEVZxshQgm0qIdNF-Oe3qp69oSL_UaQtLN7m9CitMwBHAXTdYZCupxAfo90ajzxxnUAUhVa67uG6aqtoeAiunJgGUtUNbYytSItMsS89PXw/s400/IMG_2808fixed.jpg" width="400" /></a></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com3tag:blogger.com,1999:blog-2526402668137485843.post-26513275956774669032012-02-14T06:00:00.000-07:002012-02-14T06:00:15.622-07:00Pomegranate-Cranberry Bellinis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHQo3PCbxiSLeGdqy2jylXOAHxiRkDUgHea3Xxd8gNEUX9rZ308Iy8N1oQP8FsnHIEq6vL5Cf9T9aXfFYyaRmJJseZtwXGGS6lhwsnIzQ3DzU9jLbNfOMtZYsy09MnMq8ej1ZLCwruoQ/s1600/IMG_2834fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHQo3PCbxiSLeGdqy2jylXOAHxiRkDUgHea3Xxd8gNEUX9rZ308Iy8N1oQP8FsnHIEq6vL5Cf9T9aXfFYyaRmJJseZtwXGGS6lhwsnIzQ3DzU9jLbNfOMtZYsy09MnMq8ej1ZLCwruoQ/s400/IMG_2834fixed.jpg" width="266" /></a></div><br />
Happy Valentine's Day!<br />
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This Valentine's Day you could go all stereotypical, with strawberries and chocolate and plain ol' Champagne. Or you could step out of the box, put forth a little more effort, and create this amazingly refreshing cocktail for that special someone today.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawmFqalKLmES5P9A7kmmUvO2hwy0hUi8Z491CB4Mw77laixe-TwzQOU1ARrtRJjGeR5x1A8CeV9ow8IIjnu-D3jPsFWGmIY4JsVauodQ35fAYgkGWaZHIb7bw-PczozWkQqyGfbGwAD0/s1600/IMG_2851fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawmFqalKLmES5P9A7kmmUvO2hwy0hUi8Z491CB4Mw77laixe-TwzQOU1ARrtRJjGeR5x1A8CeV9ow8IIjnu-D3jPsFWGmIY4JsVauodQ35fAYgkGWaZHIb7bw-PczozWkQqyGfbGwAD0/s400/IMG_2851fixed.jpg" width="266" /></a></div><br />
There's so much to love about this drink. To start, it's got the perfect balance of sweet and sour... just like any good cocktail. The combination of sweet pomegranate and cranberry juices and bright, bitter limes is simply intoxicating. Then there's the fresh mint, that sings like the happy high note at the top of a major chord... just that little extra something that you hardly notice is there but would totally miss if it were gone. But the real kicker? The real thing that takes this drink over the top is the bubbly! It's what separates this drink from any simple sangria and what makes it absolutely perfect for an evening like Valentine's Day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor-lXOAn8HByICjDNhx6sKz90PDaqegOCL7k79QFKpx_MtRAWk_B-NOzrkbcRFNbAavBoL95PNyryqloSEGvmGrtp75MNpGndkl8lNvsqefXSQDHqSuM9c-l4eIbLIBU7dluWLYxvECs/s1600/IMG_2856fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor-lXOAn8HByICjDNhx6sKz90PDaqegOCL7k79QFKpx_MtRAWk_B-NOzrkbcRFNbAavBoL95PNyryqloSEGvmGrtp75MNpGndkl8lNvsqefXSQDHqSuM9c-l4eIbLIBU7dluWLYxvECs/s400/IMG_2856fixed.jpg" width="400" /></a></div><br />
And all that extra effort? It's really no effort at all. One sip and no one will know that it only took you about 5 minutes to throw together. Which is good... leaves you more time to spend with that special someone this evening. Enjoy! <br />
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<b><u>Pomegranate-Cranberry Bellinis</u></b><br />
<i>from <a href="http://www.amazon.com/Giadas-Kitchen-New-Italian-Favorites/dp/0307346595/ref=sr_1_1?s=books&ie=UTF8&qid=1329171803&sr=1-1">Giada's Kitchen</a></i><br />
<i><span style="font-size: x-small;">yields about 12 servings, depending on glass size</span></i><br />
<br />
<b>Ingredients</b><br />
1 cup water<br />
1 cup granulated sugar<br />
1 cup ice<br />
1 1/4 cups pomegranate juice, chilled<br />
1 cup cranberry juice, chilled<br />
one 750mL bottle Prosecco, Champagne, or sparkling wine, chilled<br />
2 limes, thinly sliced + extra for garnish<br />
1 bunch fresh mint + extra for garnish<br />
seeds of 1 small pomegranate (1 cup)<br />
<br />
<b>Directions</b><br />
1. In a saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has completely dissolved. Remove from heat and allow to cool.<br />
2. Place the ice in a 6-8 cup punch bowl or pitcher. Add the cooled simple syrup and both juices; stir well. Slowly add the Prosecco; stir well. Add the limes, mint leaves, and half of the pomegranate seeds, and stir well. Garnish individual glasses as desired with additional lime slices, mint leaves, and/or pomegranate seeds.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com4tag:blogger.com,1999:blog-2526402668137485843.post-38993346887361770212012-02-08T06:00:00.000-07:002012-02-08T06:04:09.142-07:00Pasta with Sun-Dried Tomatoes & Broccoli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uog-3gqklqziBMxWwaOX8guxHbSJ6wvnyYb1n3y2_cKoHzB3W22rYEqJ8Rz8x2uAOkpQpuECsc_ShQcnBucMqUhEoVWD2-CTh_BdLn8q9asaWpdZUhuaAo9k3QLoA5MOM8y7vbXytNQ/s1600/IMG_2771fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uog-3gqklqziBMxWwaOX8guxHbSJ6wvnyYb1n3y2_cKoHzB3W22rYEqJ8Rz8x2uAOkpQpuECsc_ShQcnBucMqUhEoVWD2-CTh_BdLn8q9asaWpdZUhuaAo9k3QLoA5MOM8y7vbXytNQ/s400/IMG_2771fixed.jpg" width="400" /></a></div><br />
January may be long and over, but hopefully those New Year's resolutions have not completely gone out the window just yet. I, for one, have not had the greatest of willpower over the last month, but I'm trying hard to get back on track. It's just really unfortunate that chocolate tastes so much better than say, brussel sprouts. <br />
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Aside from obvious taste preferences, though, my biggest problem these days is time. I'm busy! Sometimes I just don't have time to cook a healthy meal. Or if I do have time, I completely lack the energy... we've all been there. Or, I get sick and spend three days straight laid up on my couch wanting to die, which is how I spent most of last week. So, unfortunately, we spend more nights than we really should ordering in pizza or Chinese food from our favorite restaurant down the street. Sometimes it's just too easy to let someone else do the work for me, even if the options aren't always that healthful.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ibk-UFrHvNQ0j8MEgD_wYfSNQvXM7d_xqzVSK2Xa8ojxRlNxBwsDUjT4zt3Aazt3NSnrmYkcdw002lez6q6IUBLPHIbhgriqE2GCwacEzVsXpyotwvtmfr0nPcxKD542xILFChsKyVw/s1600/IMG_2777fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ibk-UFrHvNQ0j8MEgD_wYfSNQvXM7d_xqzVSK2Xa8ojxRlNxBwsDUjT4zt3Aazt3NSnrmYkcdw002lez6q6IUBLPHIbhgriqE2GCwacEzVsXpyotwvtmfr0nPcxKD542xILFChsKyVw/s400/IMG_2777fixed.jpg" width="266" /></a></div><br />
But this pasta kind of invalidates all of those excuses. It comes together in a matter of minutes, with very little effort. I'd wager that you could make this in less time than it would take that Chinese take-out to get to your house. And it's healthy without <i>tasting </i>like diet food. It's packed with flavor, but not with calories! If you've never had sun-dried tomatoes, you're really missing out... they add a wonderful savory-sweetness to just about any dish, and they pair amazingly well with a little pesto and broccoli. Add some creamy cannelini beans for protein and you've got yourself a delicious, guiltless, vegetarian meal in under 20 minutes. Beat that, delivery boy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWjedguWVqAMHL31VeDflK9Q48qP9K4DHFpzaA6LpApojKx-TUpHgvlGf9r-Lbc6aO9oarrH6nWqm-a6vn7-sp-NHRgbjogonR3YgoOxb5ZxbYV2vumcCjLbyg8HYAxoEVfK0ri62VFk/s1600/IMG_2774fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWjedguWVqAMHL31VeDflK9Q48qP9K4DHFpzaA6LpApojKx-TUpHgvlGf9r-Lbc6aO9oarrH6nWqm-a6vn7-sp-NHRgbjogonR3YgoOxb5ZxbYV2vumcCjLbyg8HYAxoEVfK0ri62VFk/s400/IMG_2774fixed.jpg" width="400" /></a></div><br />
So who's ready to jump back on that healthy-eating bandwagon, huh?<br />
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<b><u>Pasta with Sun-Dried Tomatoes and Broccoli</u></b><br />
<i>a Learning Curve original!</i><br />
<i><span style="font-size: x-small;">yields 6 servings, roughly 465 calories each</span></i><br />
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<b>Ingredients</b><br />
1 pound rotini pasta<br />
12 ounces frozen broccoli<br />
12 oil-packed sun-dried tomatoes, roughly chopped<br />
one 15-ounce can cannelini beans, drained and rinsed<br />
1/2 cup prepared basil pesto<br />
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<b>Directions</b><br />
1. Cook pasta to al dente, according to package directions. Reserve 1 ladle of pasta water; drain pasta and return to cooking pot.<br />
2. Meanwhile, place broccoli in a microwave-safe bowl with 3 tablespoons water. Cover tightly with plastic wrap and microwave on high for 5 minutes, or until tender. (Or, for ease, feel free to use the frozen broccoli which steams in its own bag.)<br />
3. In the pasta pot, combine the cooked pasta and broccoli, beans, tomatoes, and pesto. Add pasta water as needed to create an evenly-distributed sauce. Season to taste with salt and pepper, and serve warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZ29XwdwEXoWPHAOJCvDGArqDHPiZ6UlOq7GxsIFFxmC79CdiW0JDR7YT0J2VPkcMoBHd1HfnQ05viZOLULEiVQX5l3Oeyitlu_RKH6pUoiXLdgXynbpAeDrtdE8PQ-g1DNWxA61jXMs/s1600/IMG_2785fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZ29XwdwEXoWPHAOJCvDGArqDHPiZ6UlOq7GxsIFFxmC79CdiW0JDR7YT0J2VPkcMoBHd1HfnQ05viZOLULEiVQX5l3Oeyitlu_RKH6pUoiXLdgXynbpAeDrtdE8PQ-g1DNWxA61jXMs/s400/IMG_2785fixed.jpg" width="400" /></a></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com5tag:blogger.com,1999:blog-2526402668137485843.post-47088346537267336172012-02-01T08:00:00.001-07:002012-02-01T08:00:13.638-07:00Crock Pot Pork Carnitas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDjhu9uvWhRzjcyrJZ6yS35B7ApbRUct6jUrdw5y-8AhYRVJWWbP4NICoG0SEYCYmR3WNVEuUDRXy7pXrq9bYnABZfrZ0fGX9YAoYyxE-QnNyu9_cyNtdbTaXiHFVaX6cAg0CH47o8ok/s1600/IMG_2761fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDjhu9uvWhRzjcyrJZ6yS35B7ApbRUct6jUrdw5y-8AhYRVJWWbP4NICoG0SEYCYmR3WNVEuUDRXy7pXrq9bYnABZfrZ0fGX9YAoYyxE-QnNyu9_cyNtdbTaXiHFVaX6cAg0CH47o8ok/s400/IMG_2761fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pork carnitas have always been a restaurant favorite of mine. Oddly enough, my first experience with carnitas was back <a href="http://foodieslearningcurve.blogspot.com/2011/11/bbq-spinach-chicken-wraps.html">when I worked at Red Robin</a>. I ordered the carnitas fajitas on my lunch break one day when I had a Mexican food craving, and was blown away! Since then I almost always order carnitas whenever they're on the menu... and I've never been disappointed.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyagwauwnkNJeoy5-wJ9R_58TQ7kBVp9H7s6h_90fEBM9y50MLn0BiHBc8sn4T6bK2S8cNN25e9pMyoSRjmUBo14-kLGZ14L6Dbt632-nhOnVnAeKP_IviSCk2LaUbzvCUWxkGJKCroEM/s1600/IMG_2750fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyagwauwnkNJeoy5-wJ9R_58TQ7kBVp9H7s6h_90fEBM9y50MLn0BiHBc8sn4T6bK2S8cNN25e9pMyoSRjmUBo14-kLGZ14L6Dbt632-nhOnVnAeKP_IviSCk2LaUbzvCUWxkGJKCroEM/s400/IMG_2750fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was only a matter of time before I decided to give carnitas a try at home. And it was so easy, I'll definitely do it again! Traditionally, pork shoulder is roasted in a whole bunch of lard to make carnitas, which is tasty and all but not exactly healthy. Luckily slow cooking in the crock pot delivers a similar tenderness without all the fat... the slower the better! I also appreciated the distinctive zing that the orange added to this recipe, but next time I think I'll try lime instead, just to see if there's a perceptible difference. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbewTc72scHoLt3BTCs2bv472BcBRSF-K7veP0mY9bi4pPOixc_i-mJRogEh4-jxfvkJhrED3ewHtYqV1YQ7NE1lg3rx4MIIy9mT3WC2fqF3YH3zPtTsUG_bkNp-OsrVmYtI93DyCDzQ/s1600/IMG_2757fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbewTc72scHoLt3BTCs2bv472BcBRSF-K7veP0mY9bi4pPOixc_i-mJRogEh4-jxfvkJhrED3ewHtYqV1YQ7NE1lg3rx4MIIy9mT3WC2fqF3YH3zPtTsUG_bkNp-OsrVmYtI93DyCDzQ/s400/IMG_2757fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy this tender pork tucked inside some corn tortillas with a little Montery-Jack cheese and fresh cilantro like we did, or turn it into some fantastic fajitas... or heck, just enjoy it all by itself! But next time you need a dinner that tastes outta this world and basically cooks itself, look no further!</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><b><u>Pork Carnitas</u></b></div><div class="separator" style="clear: both; text-align: left;"><i>from <a href="http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe/index.html">FoodNetwork.com</a></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;">yields 4-6 servings</span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">2 pounds boneless pork shoulder</div><div class="separator" style="clear: both; text-align: left;">kosher salt and coarse ground pepper</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons dried oregano</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon ground cumin</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1 onion, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, sliced</div><div class="separator" style="clear: both; text-align: left;">1 jalapeno, seeded and ribs removed, chopped</div><div class="separator" style="clear: both; text-align: left;">1 orange, cut in half</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons vegetable oil (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For Serving (optional)</i></div><div class="separator" style="clear: both; text-align: left;">corn or flour tortillas</div><div class="separator" style="clear: both; text-align: left;">shredded Monterey-Jack cheese</div><div class="separator" style="clear: both; text-align: left;">shredded lettuce</div><div class="separator" style="clear: both; text-align: left;">sour cream</div><div class="separator" style="clear: both; text-align: left;">salsa</div><div class="separator" style="clear: both; text-align: left;">cilantro</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;">1. Rinse the pork shoulder and pat dry with paper towels. Rub the pork with a liberal amount of salt and pepper. Combine the oregano, cumin, and olive oil in a small bowl and rub all over the pork. Place the pork in the bowl of a slow cooker, and top with the onion, garlic, and jalapeno. Squeeze the juice of the oranges over the top of the pork, and toss in the two halves. Cover and cook for at least 4 hours (8 to 10 is ideal for tenderness). </div><div class="separator" style="clear: both; text-align: left;">2. Remove the pork from the slow cooker and shred with two forks. If desired, heat the oil in a large saute pan over high heat. Press the carnitas into the oil until crispy on one side, and serve. (If you're short on time or simply don't feel like completing this step, the carnitas are still fantastic without doing this.)</div><div class="separator" style="clear: both; text-align: left;">3. Serve as desired, with desired tortillas and with preferred toppings. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_4rRk3iSqNdn2RiWUpqvS1Qwecj_dBHu8LkfeKVipF9Hmd2_96XGo94oNoYmSZoy5QITSFA2EB_yFLL7lEeznhUpPOHX9FwMusjpJjI0LMGWNZgQzs0sdDY-CSzlqGbowTOLcwAnQd8/s1600/IMG_2744fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_4rRk3iSqNdn2RiWUpqvS1Qwecj_dBHu8LkfeKVipF9Hmd2_96XGo94oNoYmSZoy5QITSFA2EB_yFLL7lEeznhUpPOHX9FwMusjpJjI0LMGWNZgQzs0sdDY-CSzlqGbowTOLcwAnQd8/s400/IMG_2744fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com7tag:blogger.com,1999:blog-2526402668137485843.post-44234751918339190902012-01-27T08:00:00.000-07:002012-01-27T08:00:13.149-07:00Baked Eggs Florentine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNlY236b_9w-yWRSVwOuzraVOhSE_qp5x4Ul6kLreUtOi5WxFBmx6nB6mmGBXDi3y7FZRFj5xjU75FxxMnqrZlKhFXjr6J3CNCFfYlyMMljlLHOfSW7oFgirwmsqjxNtNAreDpowlbck/s1600/IMG_2726fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNlY236b_9w-yWRSVwOuzraVOhSE_qp5x4Ul6kLreUtOi5WxFBmx6nB6mmGBXDi3y7FZRFj5xjU75FxxMnqrZlKhFXjr6J3CNCFfYlyMMljlLHOfSW7oFgirwmsqjxNtNAreDpowlbck/s400/IMG_2726fixed.jpg" width="400" /></a></div><br />
It seems like we don't eat a whole lot of breakfast these days, which is a total shame because I miss our <a href="http://foodieslearningcurve.blogspot.com/2011/02/cinnamon-whole-wheat-pancakes.html">Sunday morning bacon</a>. But by the time I get home after a night of work I'm usually in the mood for <a href="http://foodieslearningcurve.blogspot.com/2012/01/cranberry-almond-muffins.html">something small and sweet</a>, and lately we've taken to sleeping in 'til 11 on my days off which is, <i>of course</i>, lunch time. But <a href="http://foodieslearningcurve.blogspot.com/2011/05/pomp-and-circumstance.html">my sister</a> is staying with us this week, and she is a total morning person. Like an up-at-7-am every. single. day. morning person. So even though it's been a tough adjustment, I've taken the opportunity to get back into my breakfast-making routine and to try some new things that have been on my to-make list for a while.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViCxYQlvGbh9K6-v4CLMr8zzcM-fi4o49vavqH-zfeHp187u28LHEwJuD8HPkfthV9-BLOSaG6ry-07m53ZrmMAFgrXbu4YUx2kNY7NeNX52rhSWLYeNYQtI_1bvYrY2eUhZe4zJqIpU/s1600/IMG_2728fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViCxYQlvGbh9K6-v4CLMr8zzcM-fi4o49vavqH-zfeHp187u28LHEwJuD8HPkfthV9-BLOSaG6ry-07m53ZrmMAFgrXbu4YUx2kNY7NeNX52rhSWLYeNYQtI_1bvYrY2eUhZe4zJqIpU/s400/IMG_2728fixed.jpg" width="400" /></a></div><br />
Baked eggs is a concept that I've seen floating around the net for a while, but have never tried until now. And now that I've tried it I have to ask... why did I wait so long? For one, it's pretty simple to throw together. It's basically a deconstructed omelette... put your other ingredients in the ramekin, crack an egg on top, and bake. And the result is outstanding! The consistency of the egg is heavenly... you get the runny yolk of a fried egg with the light, creamy white of its poached brethren. I could eat the baked egg all by itself and be happy! But the addition of smokey Canadian bacon, pungent, wilted spinach, and flavorful sharp cheddar truly take the whole experience over the top. Serve with a piece of buttered toast and a cup of hot coffee and you've got yourself the perfect morning meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6zrBOwGqQIPaqoWC-X72KmPvsKMGSVPEtj9llH9-DKudMf-ep0uiEWNNn0mMXQ6PByhyphenhyphenwDbiaQbvj8YWBd5G-Bru34wzBnkPuGC_kI3sqoqBiAZeU7emRIPErFRGDbDuaEpBPxsBTS4/s1600/IMG_2715fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6zrBOwGqQIPaqoWC-X72KmPvsKMGSVPEtj9llH9-DKudMf-ep0uiEWNNn0mMXQ6PByhyphenhyphenwDbiaQbvj8YWBd5G-Bru34wzBnkPuGC_kI3sqoqBiAZeU7emRIPErFRGDbDuaEpBPxsBTS4/s400/IMG_2715fixed.jpg" width="400" /></a></div><br />
Megan and I loved these, and I'm sure you will too! Have a great weekend, everyone!<br />
<br />
<a name='more'></a><b><u>Baked Eggs Florentine</u></b><br />
<i>slightly adapted from <a href="http://www.foodnetwork.com/recipes/ask-aida/baked-eggs-with-canadian-bacon-spinach-and-aged-cheddar-recipe/index.html">FoodNetwork.com</a></i><br />
<i><span style="font-size: x-small;">yields 4 servings, about 200 calories each</span></i><br />
<br />
<b>Ingredients</b><br />
1 tablespoon canola oil<br />
1/4 yellow onion, chopped<br />
6 ounces fresh baby spinach<br />
4 slices Canadian bacon<br />
4 large eggs<br />
1/4 cup heavy cream<br />
1 ounce shredded sharp cheddar<br />
<br />
<b>Directions</b><br />
1. Preheat oven to 350 F. Lightly spray four 6-ounce ramekins with cooking spray and set aside.<br />
2. Heat the oil in a large frying pan over medium heat. Add the onions and cook until soft and translucent (about 2 minutes). Add the spinach and cook until wilted (another 2 minutes).<br />
3. Place 1 slice of ham in the bottom of each ramekin and top with the spinach-onion mixture. Crack 1 egg into each ramekin and top with 1 tablespoon of cream. Finish each ramekin with the cheese, evenly divided.<br />
4. Place the ramekins on a baking sheet and bake until the yolk have just set (about 18 minutes). Rotate the pan halfway through to ensure even cooking. Serve warm from the oven.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com4tag:blogger.com,1999:blog-2526402668137485843.post-7001456599020574952012-01-17T09:00:00.000-07:002012-01-17T09:00:01.979-07:00Chocolate-Hazelnut Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyeTAPGb3X45ekNWZa2M4nFO-ag7oA9v6kE8E3_F8NoS6O-S2VnOG8NdrLy0x-jEbVy6DIi3elk3Ukywf-_HxfElCfpAWw7V19oa-zE3rULdyK_aZX0q17YlM-43JvQ688Vh4hj2c6_w/s1600/IMG_2639fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyeTAPGb3X45ekNWZa2M4nFO-ag7oA9v6kE8E3_F8NoS6O-S2VnOG8NdrLy0x-jEbVy6DIi3elk3Ukywf-_HxfElCfpAWw7V19oa-zE3rULdyK_aZX0q17YlM-43JvQ688Vh4hj2c6_w/s400/IMG_2639fixed.jpg" width="400" /></a></div><br />
Guess what guys? It's my birthday! It's pretty awesome, if I may say so... I love birthdays! Birthdays are an awesome excuse to do all kinds of fun things, like drink gratuitous amounts of wine with your friends and have a nerf gun fight in your basement. And also cake. Birthdays are a great excuse to eat cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhTEzk8r1Td8fowKTjLmqbvIphiKwNHEUbo221FS1wB6yhS_CgUr3kai7jeqdUObOMPoIDbwoxjInTofixhWTZKh8ICGcusawjEMB5wFzV8VJaTsoQklP7QfQmFnG4cxVmPPDPxo5pMY/s1600/IMG_2660fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhTEzk8r1Td8fowKTjLmqbvIphiKwNHEUbo221FS1wB6yhS_CgUr3kai7jeqdUObOMPoIDbwoxjInTofixhWTZKh8ICGcusawjEMB5wFzV8VJaTsoQklP7QfQmFnG4cxVmPPDPxo5pMY/s400/IMG_2660fixed.jpg" width="400" /></a></div><br />
Everyone thought I was crazy for making my own birthday cake. In fact, everyone kept offering to buy me one, like it was sad that I had to make my own. But, sick as it sounds, I actually <i>enjoy </i>making my own birthday cake! If I make it myself I know I'll get exactly what I want... plus, in case you haven't noticed, I kind of like this whole cooking/baking thing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pxuG5TbCE2IEOyRstozq_DM18CG6rqNFQBUuEMjb_S_HioSBX2Z9ieawb18-oK4zwbtnX8SQ4W0mG0eL2kavMeOkGy93GOCPw5ADOpIKz7RmmrM-SFT089K187W3YiFPI2uS-Y27zmc/s1600/IMG_2647fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pxuG5TbCE2IEOyRstozq_DM18CG6rqNFQBUuEMjb_S_HioSBX2Z9ieawb18-oK4zwbtnX8SQ4W0mG0eL2kavMeOkGy93GOCPw5ADOpIKz7RmmrM-SFT089K187W3YiFPI2uS-Y27zmc/s400/IMG_2647fixed.jpg" width="400" /></a></div><br />
For a while I was totally set on making a German chocolate cake, but then I ate a Ferrero Rocher truffle out of my Christmas stocking and I <i>knew</i>... this year's birthday cake <b>had </b>to involve chocolate and hazelnuts. I've always been a fan of the chocolate-nut combination, but <i>hazelnuts </i>and chocolate are simply irresistible. So I set out to find my perfect cake. I knew I wanted a rich, dense, chocolate cake with just a hint of hazelnut... check. And a creamy, chocolately frosting, heavy on the hazelnut flavor... check. The result was out of this world. Exactly what I wanted. And so good my friends were begging for the recipe the next day... you know, after they recovered from all the booze and nerf gun fighting.<br />
<br />
<a name='more'></a><br />
<b><u>Chocolate-Hazelnut Cake</u></b><br />
<br />
<b>Fudge Cake adapted from <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485/ref=sr_1_1?ie=UTF8&qid=1326796770&sr=8-1">Sky High Cakes</a></b><br />
<br />
<i>Ingredients</i><br />
2 1/4 cups all-purpose flour<br />
1 cup unsweetened cocoa powder<br />
2 1/4 teaspoons baking soda<br />
1 1/4 teaspoons baking powder<br />
1 teaspoon fine salt<br />
1/2 teaspoon ground cinnamon<br />
2 1/2 ounces unsweetened chocolate, coarsely chopped<br />
1 cup milk<br />
1 1/4 cups hot, strongly brewed coffee<br />
2 eggs<br />
1 cup regular mayonnaise (no low-fat or fat free versions please!)<br />
1 teaspoon vanilla extract<br />
1 1/2 teaspoons hazelnut extract<br />
2 1/4 cups sugar<br />
<br />
<i>Directions</i><br />
1. Preheat the oven to 350 degrees F. Butter and flour the bottoms and sides of three 9-inch round cake pans. Line the bottom of each pan with parchment paper and butter the paper.<br />
2. Into a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.<br />
3. Bring the milk to a simmer in a small saucepan. Place the chopped chocolate in a large heat-proof bowl, and pour the milk and hot coffee over the chocolate. Allow to stand for a minute, then whisk until smooth. Allow to cool slightly.<br />
4. Place the eggs, mayonnaise, and vanilla into the bowl of an electric mixer and beat until well-blended. Gradually beat in the sugar. Alternate adding the dry ingredients and the mocha liquid in 2 or 3 additions, beating until smooth and well-blended. Divide the batter among the 3 prepared pans.<br />
5. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out almost clean. Be sure to rotate the pans for even baking. Place the cakes, still in their pans, on wire racks and cool for 15 minutes. Carefully unmold the cakes onto the racks, and gently peel the paper off; cool completely (for at least 1 hour). If desired, the cakes can be baked 1 or 2 days ahead of time; wrap well and store in the refrigerator until ready to frost.<br />
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<b>Hazelnut Swiss Buttercream from <a href="http://www.themenumom.com/hazelnut-buttercream-frosting">The Menu Mom</a></b><br />
<br />
<i>Ingredients</i><br />
5 large egg whites, room temperature<br />
1 1/4 cup granulated sugar<br />
1 teaspoon vanilla extract<br />
4 sticks (1 pound) unsalted butter, room temperature<br />
1 cup Nutella, room temperature<br />
<br />
<i>Directions</i><br />
1. Place the egg whites and sugar in a heat-proof bowl, and whisk together over a pot of simmering water. (If the bowl of your stand mixer is heat-proof, this will work great.) Whisk constantly until the sugar is completely dissolved; you should not be able to feel any granules when you rub a small amount of the mixture between your fingers.<br />
2. Transfer the mixture to a stand mixer, being careful not to get any water into the bowl. Beat at medium-high speed until stiff peaks form and the mixture is cool to the touch. Beat in the vanilla.<br />
3. While the egg whites are beating, cut each stick of butter into 8 chunks. Once the egg whites have formed stiff peaks, reduce the mixer speed to medium. Add 1 chunk of butter at a time, allowing to completely incorporate before adding the next chunk. Continue until all of the butter is incorporated. *Note* Be aware that the mixture may at some point begin to look soupy and curdled - don't panic. Continue to beat the mixture until a nice smooth consistency is reached. Be patient! It may take up to 15 minutes to come together, but it will happen.<br />
4. Once the frosting is smooth, gently fold in the Nutella until evenly combined. Move onto assembly.<br />
<br />
<b>Assembling the Cake</b><br />
1. Place one layer of the cake onto a cake plate, cardboard cake round, or desired serving surface, flat side down. Scoop 1/2 to 3/4 cup of the frosting onto the top of the layer, and spread evenly to the edges. Repeat with the second layer. Add the third layer and coat the top and sides of the cake in a thin layer of frosting for the crumb coat. Refrigerate for at least 1 hour. *Note* If planning to frost immediately, leave the buttercream at room temperature. If planning to frost later, cover the buttercream and refrigerate. Take the frosting out about an hour before using, and whip briefly to regain a nice smooth texture.<br />
2. Once the crumb coat has set, frost the cake as desired. Leave at room temperature if planning to serve immediately, otherwise cover and refrigerate until ready to serve.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com10tag:blogger.com,1999:blog-2526402668137485843.post-59031045530137780262012-01-13T06:00:00.000-07:002012-01-13T06:00:02.727-07:00Sesame-Ginger Pork with Soba Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPa_za5_n9em2wDNYACYmASCY6vyczUhoS18m0npQ1uLSzJZtXXjhpi9op1p2zDKRz836UDY44QXAFdqvfW4518Q4aTzL-e6ub-jpPm5Mhqz04XpNpnLgfj-E1UkawWr3DSPp6MXhIyCE/s1600/IMG_2628fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPa_za5_n9em2wDNYACYmASCY6vyczUhoS18m0npQ1uLSzJZtXXjhpi9op1p2zDKRz836UDY44QXAFdqvfW4518Q4aTzL-e6ub-jpPm5Mhqz04XpNpnLgfj-E1UkawWr3DSPp6MXhIyCE/s400/IMG_2628fixed.jpg" width="400px" /></a></div><br />
These days, I'm almost always in a hurry.<br />
<br />
But, of course, so are you.<br />
<br />
We're all busy.<br />
<br />
And busy people like us need fast food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzBrcAAUX90mKxfUwMhCExH5_5ICYsSNE2Z7gxbf3tsYs33EwqB2q6YJTfNk0JbFh-jydsY-VmyQwFCoFp_o8va4SX6V85G89bohVFsJ-v5VeiukdJW4vNrE0y1VgCpuH-B5RrDJ_5M4/s1600/IMG_2621fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzBrcAAUX90mKxfUwMhCExH5_5ICYsSNE2Z7gxbf3tsYs33EwqB2q6YJTfNk0JbFh-jydsY-VmyQwFCoFp_o8va4SX6V85G89bohVFsJ-v5VeiukdJW4vNrE0y1VgCpuH-B5RrDJ_5M4/s400/IMG_2621fixed.jpg" width="400px" /></a></div><br />
And not just fast food... but <i>good </i>food.<br />
<br />
Food that tastes good, and <i>is </i>good.<br />
<br />
Food to keep us going, so we can stay busy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8998NjxRnyunVCAoomX_OerM-r02hgyOaNj-4s2un6N-1VMwgQVxxwPTS2tkeNx_UuqEUxbncPArtLiZADtcs8baUflzC9sd46S_u0cV_A7BDt3yNeNm4J9eFnJh0EnNdYqvWW2J9EHg/s1600/IMG_2619fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8998NjxRnyunVCAoomX_OerM-r02hgyOaNj-4s2un6N-1VMwgQVxxwPTS2tkeNx_UuqEUxbncPArtLiZADtcs8baUflzC9sd46S_u0cV_A7BDt3yNeNm4J9eFnJh0EnNdYqvWW2J9EHg/s400/IMG_2619fixed.jpg" width="400px" /></a></div><br />
Hello lovely.<br />
<br />
This bowl of goodness is just what the doctor ordered.<br />
<br />
It's fast... takes less than 30 minutes, in fact.<br />
<br />
It tastes good... <i>really </i>good, actually. Toasty sesame oil, spicy ginger, fresh cilantro, salty, succulent, irresistible sauce over totally slurpable noodles and juicy pork... hungry yet?<br />
<br />
And it <i>is </i>good. At only 415 calories per serving, it'll fill you up without slowing you down. You know... so you can stay busy.<br />
<br />
Make it. Eat it. Love it. <i>Go!</i><br />
<i></i><br />
<a name='more'></a><b><u>Sesame-Ginger Pork with Soba Noodles</u></b><br />
<i>from <a href="http://www.amazon.com/Quick-Fix-Meals-Delicious-Mealtime/dp/B0027CSNQW/ref=sr_1_1?ie=UTF8&qid=1326282316&sr=8-1">Quick Fix Meals with Robin Miller</a></i><br />
<i><span style="font-size: x-small;">yields 4 servings, roughly 415 calories each</span></i><br />
<br />
<b>Ingredients</b><br />
12 ounces soba noodles or whole wheat spaghetti<br />
4 teaspoons sesame oil, divided<br />
1 tablespoon minced pickled ginger<br />
1 1/4-pound pork loin, cut into 1-inch chunks<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
4 scallions (both green and white parts), chopped<br />
1 tablespoon sesame seeds<br />
1 cup reduced-sodium chicken broth<br />
1/4 cup reduced-sodium soy sauce<br />
1/2 cup sliced water chestnuts, drained<br />
1/4 cup chopped fresh cilantro<br />
<br />
<b>Directions</b><br />
1. Cook the soba noodles according to package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles. Set aside.<br />
2. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until browned on all sides (about 5 minutes total). Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce, reduced to medium, and simmer until the pork is cooked through (about 5 minutes more). Remove from heat and stir in the water chestnuts.<br />
3. Add the soba noodles to the skillet and stir to combine. Simmer for about 5 minutes, just until the mixture is heated through. Remove from heat, stir in the cilantro, and serve.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com4tag:blogger.com,1999:blog-2526402668137485843.post-3539756480040902872012-01-10T08:00:00.001-07:002012-01-10T08:00:14.425-07:00Cranberry-Almond Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbe53G3qhJNt6HRYGJfQUsn44eBtfTLe7uNrrA00VpYQXirPyId2cChIu2CYek75jkXacjOdOeGXQ42amZQ3XT5HOJ8_B_F39HlQIW_8owF0l7EFi3BRcnUElQ9gZ4jqx3IZH5J-qLQ6Y/s1600/IMG_2584fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbe53G3qhJNt6HRYGJfQUsn44eBtfTLe7uNrrA00VpYQXirPyId2cChIu2CYek75jkXacjOdOeGXQ42amZQ3XT5HOJ8_B_F39HlQIW_8owF0l7EFi3BRcnUElQ9gZ4jqx3IZH5J-qLQ6Y/s400/IMG_2584fixed.jpg" width="400" /></a></div><br />
I am fresh off of a four-night, 12-hour shift work binge, and I am ready to share some food! As anyone who's worked nights knows, your eating schedule is anything but normal when you're nocturnal. Do you eat breakfast at 6pm and dinner at 8am, or the other way around? And when do you eat "lunch?" It may seem dumb that something as simple as eating can be so complicated, but sadly, on night shift, it kind of is.<br />
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It's taken me some time, but I think I've finally developed an eating pattern that works best for me. Usually, I eat a normal dinner with Dane before I leave for work, lunch is around 2am, and when I get home at 8, usually hungry but exhausted, I prefer to eat something small. Small... and usually sweet. Like a muffin. Like one of <i>these </i>muffins.<br />
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Now, I realize that cranberries are so last month, but seriously... this is a must-try recipe. These muffins made me wonder why I don't bake with cranberries more often, because they are so tasty! I'm a total sucker for the sweet but slightly sour effect that fruits like cranberries and blueberries give, and it lends itself wonderfully to this hearty muffin base and the crunchy almond topping. And don't tell anyone but... these muffins are actually almost good for you. Whole wheat flour, antioxidant-rich berries, healthy almonds, and only 170 calories per muffin. See? Totally resolution-friendly. So no excuse not to make 'em. :)<br />
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<b><u>Cranberry-Almond Muffins</u></b><br />
<i>adapted from <a href="http://recipes.prevention.com/Recipe/cran-almond-muffins.aspx">Prevention.com</a></i><br />
<i><span style="font-size: x-small;">yields 12 muffins, roughly 170 calories each</span></i><br />
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<b>Ingredients</b><br />
1 cup all-purpose flour<br />
1/2 cup whole wheat flour<br />
3/4 cup + 2 teaspoon sugar<br />
1/4 teaspoon ground cinnamon<br />
1 1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 egg<br />
1/2 cup milk<br />
4 tablespoons canola oil<br />
1 teaspoon almond extract<br />
1 2/3 cup whole fresh cranberries<br />
1 tablespoon butter, cut into 12 small pieces<br />
1/2 cup sliced almonds<br />
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<b>Directions</b><br />
1. Preheat the oven to 375F. Line the cups of a standard (12-muffin) muffin tin with muffin cups or grease with shortening. Set aside.<br />
2. In a large bowl, combine the flours, sugar, cinnamon, baking powder, and salt. Whisk together the egg, milk, oil, and almond extract in a medium bowl. Add the wet ingredients to the dry in one addition and stir until just combined. Fold in the cranberries.<br />
3. Evenly divide the batter amongst the prepared muffin cups. Place one small piece of butter on top of each muffin, and top with the remaining 2 teaspoons of sugar and the sliced almonds.<br />
4. Bake for 20-24 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tin for 10 minutes, then remove and transfer to a wire rack to cool completely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3QLFHSCrLWvwfFjBNPP13dy_Q8rMnZGfOJ_gtR3MBNtaTRLZkL3zvrcZy4QiciwBEp-WD3ftJeYl6xxubgZDNmFccDAneLFPgvzixzFcb-bE8rGmKB8VJofPn3y-X9OTZO7rRG6howU/s1600/IMG_2599fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3QLFHSCrLWvwfFjBNPP13dy_Q8rMnZGfOJ_gtR3MBNtaTRLZkL3zvrcZy4QiciwBEp-WD3ftJeYl6xxubgZDNmFccDAneLFPgvzixzFcb-bE8rGmKB8VJofPn3y-X9OTZO7rRG6howU/s400/IMG_2599fixed.jpg" width="400" /></a></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com9tag:blogger.com,1999:blog-2526402668137485843.post-8284872555093379042012-01-05T12:00:00.001-07:002012-01-05T12:00:04.940-07:00Rigatoni with Squash and Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcYhGdEK-bmb012wXGb2_iNGVfyi88XagOM0XfttFnhH-bSyb4h3UX1XTv3GiZv15CIKjRJUT3Hpf-irMyxreCHYkMn_SPEw9G9033-QcqP-XL6UfBl2smv5cQM975_AS66g0cxLcJ6A/s1600/IMG_2378fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcYhGdEK-bmb012wXGb2_iNGVfyi88XagOM0XfttFnhH-bSyb4h3UX1XTv3GiZv15CIKjRJUT3Hpf-irMyxreCHYkMn_SPEw9G9033-QcqP-XL6UfBl2smv5cQM975_AS66g0cxLcJ6A/s400/IMG_2378fixed.jpg" width="400" /></a></div><br />
Forgive me for yet another 2 week hiatus friends. I promise... this will not be a regular occurrence. You see, the problem is, I've been feeling a little less than inspired these days. The desire to cook is still very much alive and well. I've cooked many inspiring meals in the last couple of weeks, in fact. But with life being busy as usual and with daylight only sticking around until 4:30 or 5 these days, photos don't always get taken and posts don't get written, and well... the rest is history. And I won't lie... there are many other projects with my new house - and my newfound freedom from academia! - that I'd rather be working on. But sometimes you just have to push through, right? Blogging is good for me, and I'm not ready to give it up yet.<br />
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And this recipe is a great place to draw some inspiration. Just when winter food begins to feel heavy and stale, this dish takes winter produce and gives it a refreshingly light spin. The butternut squash transforms into a luxurious, velvety sauce that seems 10 times more decadent than it actually is. It gives the illusion of creaminess without the caloric punch, which is, especially this time of year, a huge bonus. Even my self-proclaimed squash-hating husband loved this dish! Of course, I didn't really tell him it had squash in it until he had finished his whole plate, but whatever. Feel free to let your picky eaters go on believing that it's cheese sauce... they'll never know any better. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU6Lp48-i2swty4deW0Hz6TyIbyxUYwELgnDwLcDaLFnDg7FhQX4pxy7h7UK5_zp4DwegL-NkbYFhl7cn_QcfLrxhYz0MVIqCB8niAjGHBwvM16wZ64L8CHgMEfGcxSv_W6sL0buxqc4/s1600/IMG_2361fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU6Lp48-i2swty4deW0Hz6TyIbyxUYwELgnDwLcDaLFnDg7FhQX4pxy7h7UK5_zp4DwegL-NkbYFhl7cn_QcfLrxhYz0MVIqCB8niAjGHBwvM16wZ64L8CHgMEfGcxSv_W6sL0buxqc4/s400/IMG_2361fixed.jpg" width="400" /></a></div><br />
If you've been following TLC for a while you've probably noticed that I don't cook a whole lot of seafood. That's because neither the boy nor I are huge fans - Dane more so than myself. I do happen to love shrimp, so I went ahead and prepared this dish with the shrimp as directed for myself, but I served his pasta with grilled sirloin steak instead and found both ways to be very satisfying. And either option is still diet-friendly! But if red meat or seafood aren't your thing, feel free to sub in some grilled chicken or forego the meat altogether. Trust me, you won't be disappointed!<br />
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<u>Rigatoni with Squash and Shrimp</u><br />
<i>from <a href="http://www.amazon.com/Giadas-Kitchen-New-Italian-Favorites/dp/0307346595/ref=sr_1_1?ie=UTF8&qid=1325746964&sr=8-1">Giada's Kitchen</a></i><br />
<i><span style="font-size: x-small;">yields 4 servings</span></i><br />
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<b>Ingredients</b><br />
6 tablespoons olive oil<br />
1 pound butternut squash, peeled and cut into 1-inch cubes<br />
2 garlic cloves, minced<br />
2 teaspoons salt<br />
1/4 teaspoon ground black pepper<br />
1 cup vegetable or chicken broth<br />
1 pound rigatoni pasta<br />
1 pound large shrimp, peeled and deveined<br />
3/4 to 1 cup milk<br />
1/2 cup chopped fresh basil leaves<br />
1/4 cup freshly grated Parmesan cheese<br />
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<b>Directions</b><br />
1. Warm 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon of the salt, and the pepper. Saute until the squash is golden and tender (5-7 minutes). Add the broth, bring to a simmer, cover and cook until the squash is very tender (another 5-7 minutes). Transfer the squash mixture to a blender or food processor and puree until smooth.<br />
2. Cook the pasta according to package directions, until tender but firm to the bite. Drain the pasta and set aside.<br />
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimp with the remaining 1 teaspoon salt. Add the shrimp to the pan and cook, turning once, until just pink (about 3 minutes).<br />
4. In a large pot over low heat, combine the cooked pasta, pureed squash, and milk. Add the remaining 1/4 cup of milk if the mixture seems dry. Stir to combine. Add the cooked shrimp, basil, and cheese. Stir until warm and serve.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com2tag:blogger.com,1999:blog-2526402668137485843.post-41735018031219597542011-12-25T09:00:00.002-07:002011-12-25T09:00:06.194-07:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpOqoc5VJBYWt6CyiqAU8cKQZbP2ZRwH1WTIYmUzJU82D7VQ0ImIKeUxSsVPsRuF5Qv5PHOm6WVXoi6s7hic_dQ7qb-J42FWojtqeWG01QWONpDCoVg7nCeCIWmFmuhAK6f3M-hI5zuU/s1600/IMG_2248fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpOqoc5VJBYWt6CyiqAU8cKQZbP2ZRwH1WTIYmUzJU82D7VQ0ImIKeUxSsVPsRuF5Qv5PHOm6WVXoi6s7hic_dQ7qb-J42FWojtqeWG01QWONpDCoVg7nCeCIWmFmuhAK6f3M-hI5zuU/s400/IMG_2248fixed.jpg" width="245" /></a></div><br />
<div style="text-align: center;">I had fully intended to have at least two more wonderfully sweet recipes to share with you by today, but... alas, cleaning our apartment, last minute gift wrapping, working, and life in general got in the way, and those delicious sweets got pushed to the back burner, so to speak. But that's okay! This time of year is not about the material things, no matter how delicious. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I'll be back as soon as I can with more tasty recipes to share, but in the meantime, I hope your holiday is filled with warmth and happiness, with family and friends close by. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Merry Christmas!</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com0tag:blogger.com,1999:blog-2526402668137485843.post-69930144321719028662011-12-19T10:30:00.000-07:002011-12-19T10:33:13.425-07:00Cranberry-Apple Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNdRJKTIHdcG7MuTdVrqQUu4vA5UR3v0H47CzXUouQ74yEKuvFwaP6pQM1RHQUhiJdQwV-Rg31CmxBswaz5zC4QKwS5mruV4oUsAHyyOIE7TNSHAiHL6Kk94ImVcmq2wbHVsqFORV1lY/s1600/IMG_2276fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNdRJKTIHdcG7MuTdVrqQUu4vA5UR3v0H47CzXUouQ74yEKuvFwaP6pQM1RHQUhiJdQwV-Rg31CmxBswaz5zC4QKwS5mruV4oUsAHyyOIE7TNSHAiHL6Kk94ImVcmq2wbHVsqFORV1lY/s400/IMG_2276fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ooooh boy... have I got a recipe for you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dane and I hosted a housewarming / Christmas party this weekend, and these little tarts were my shining dessert. All of our closest friends came to celebrate with us... they came, they ate, they drank, and they did a marvelous job of making our house warm! We're hoping this is just the first of many rockin' parties to come.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfur_xUJfn6GZCfjitQzCiqSqIPGmxujZJaUl9s0Xdc2ifqWFiUQnHckS52v_3fCSLSs4zCPqlpKq3iAUb_3lPx01BKtO1yoW327DdrkGdnQ3VORpcyjkS6IUHd0pHg_tgk0UMtYa-ZU/s1600/IMG_2338fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfur_xUJfn6GZCfjitQzCiqSqIPGmxujZJaUl9s0Xdc2ifqWFiUQnHckS52v_3fCSLSs4zCPqlpKq3iAUb_3lPx01BKtO1yoW327DdrkGdnQ3VORpcyjkS6IUHd0pHg_tgk0UMtYa-ZU/s400/IMG_2338fixed.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As our guests quickly discovered, these tarts are addictive. They vanished in about 5 minutes once everyone arrived, although I'm amazed any of them lasted until the party after Dane got home from work at 4:30 and tried one... I had to practically hide them to keep him from eating them all! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcGJMnLjADVcBGv8axQu0EGrllsdZZEftNFnblBlQ3kqmcsHu5jlrjbUaji11C02oa1d-nyfOIOe16BWwj07mHlSIXnKADYG0gvaodxaYYboJ4vs8zg74fDkDTXRmYfiVmL_eDdqS8vo/s1600/IMG_2308fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcGJMnLjADVcBGv8axQu0EGrllsdZZEftNFnblBlQ3kqmcsHu5jlrjbUaji11C02oa1d-nyfOIOe16BWwj07mHlSIXnKADYG0gvaodxaYYboJ4vs8zg74fDkDTXRmYfiVmL_eDdqS8vo/s400/IMG_2308fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And don't let the color throw you off. At first, everyone kept asking, "What are the little tomato things?" and I kept having to explain that "No, those aren't tomatoes... they're actually apples!" You can blame the cranberries for the festive red color. And you can blame the butter and cinnamon for the epic-level flavor.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwgXHB-KnLqZokjiHEWqaXGpYhV5303-yICFTZrL2cY2AOnzxt4cbzHwNphHUpzlv2euEr44psjoGvpcbZ9hdM5sPXi0uTcbhPTBzHWVl-QRoQ5w2G_6xMweOLP2NMHcg669hP6_jCOs/s1600/IMG_2280fixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwgXHB-KnLqZokjiHEWqaXGpYhV5303-yICFTZrL2cY2AOnzxt4cbzHwNphHUpzlv2euEr44psjoGvpcbZ9hdM5sPXi0uTcbhPTBzHWVl-QRoQ5w2G_6xMweOLP2NMHcg669hP6_jCOs/s400/IMG_2280fixed.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Seriously, if you like apple pie, you're going to love these. The bubbly, melted butter joins forces with sugar, cinnamon, and nutmeg to form a sort of spicy caramel sauce that coats the sweet, tender apples... and piling the filling on top of light, flaky, buttery puff pastry sends the flavors out of this world. (And I have it on good authority that leftover filling goes exceptionally well with french toast the next morning.) Pop one of these guys in your mouth and you'll understand the meaning of irresistible... betcha can't eat just one! </div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<b><u>Cranberry-Apple Tarts</u></b><br />
<i>a Learning Curve original!</i><br />
<i><span style="font-size: x-small;">yields about 36 tarts</span></i><br />
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<b>Ingredients</b><br />
2 sheets prepared puff pastry, thawed<br />
3 apples, peeled, cored, and chopped small<br />
1/2 cup fresh cranberries, finely chopped<br />
1 stick (8 tablespoons) unsalted butter<br />
1/4 cup packed light brown sugar<br />
1/4 cup granulated white sugar<br />
2 teaspoons ground cinnamon<br />
1 teaspoon ground nutmeg<br />
1/4 teaspoon salt<br />
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<b>Directions</b><br />
<i>For the Pastry</i><br />
1. Preheat oven to 400F. Lightly grease the cups of a standard 12-muffin tin (or 2 or 3 muffin tins, if you have them).<br />
2. Working with one sheet at a time, unfold the pastry onto a lightly floured surface. Gently roll the pastry into a 14-inch square. Cut each sheet of pastry into 18, 2 1/4-inch squares (total of 36 squares). Press one pastry square into each of the prepared muffin cups.<br />
3. Bake for 10 minutes, or until the pastry is golden brown. Remove from the muffin tin and cool on a wire rack.<br />
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<i>For the Filling</i><br />
1. In a medium saucepan, heat the butter over medium heat until melted and bubbling. Add the apples and cranberries and stir to coat evenly. Add both of the sugars and the cinnamon, nutmeg, and salt, and stir to combine. Cook over medium heat, stirring frequently, until the fruit is tender, about 8 minutes (be careful not to let it scorch!). Remove from heat and allow the mixture to cool.<br />
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<i>Assembly</i><br />
1. Using a tea spoon, gently depress the middle of each pastry cup to create a well. Carefully spoon about a teaspoon of filling into each cup. Serve and enjoy!Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com3tag:blogger.com,1999:blog-2526402668137485843.post-33630522304177417552011-12-14T08:00:00.006-07:002011-12-14T08:00:07.672-07:00Peanut Butter-Chocolate Biscotti<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-R4zmYDywRXdlat2DZtcr6jexy655KcGwWVhHs0VKRGApRMzI9WPno_B3-vCs3pJR5ic-rE7tp0HeexIEteDrgyCIKSXE9fsAOGTJB1a_fvTUhzYbYjKL9Ju6mKuCMU5exnRDpRlsjn8/s1600/IMG_2172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-R4zmYDywRXdlat2DZtcr6jexy655KcGwWVhHs0VKRGApRMzI9WPno_B3-vCs3pJR5ic-rE7tp0HeexIEteDrgyCIKSXE9fsAOGTJB1a_fvTUhzYbYjKL9Ju6mKuCMU5exnRDpRlsjn8/s400/IMG_2172.JPG" width="400" /></a></div><br />
Wow guys... I am so sorry I've been gone for so long! But I promise I have a good excuse... Dane and I just moved from our teeny little apartment into our big awesome house, so needless to say we've been a little busy! Between packing, moving, getting sick on the first day we were here, unpacking, taking finals, and working, I just haven't had the time or the energy to spend here. Still, I knew I'd be out for a little while with the move, but I never expected to be out for two whole weeks! But don't worry guys... I promise the silence is over.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCMfg2t16cSeYsxmMDE5zKTPNvVFqkvqp2-UvE2np4v7xZO2yT3zIk07Vxi1WJ18ohyXygcKpmOaKTZyHwQ6tcJMn-iiqqQH6Ko7AoUHDTKc-HOtd6VPhiPkm3rxqmffbuKvgvyboJ7M/s1600/IMG_2168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCMfg2t16cSeYsxmMDE5zKTPNvVFqkvqp2-UvE2np4v7xZO2yT3zIk07Vxi1WJ18ohyXygcKpmOaKTZyHwQ6tcJMn-iiqqQH6Ko7AoUHDTKc-HOtd6VPhiPkm3rxqmffbuKvgvyboJ7M/s400/IMG_2168.JPG" width="400" /></a></div><br />
It's been a hectic couple of weeks, but it's so nice to have a huge, amazingly cute kitchen to work in now! I'm more excited than ever to cook and bake now that I have such an inspiring space to do it in. Isn't it great?<br />
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But enough blabbering about the house... onto the food!<br />
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Immediately after we moved, we were without internet for about a week. And while it was kind of nice not having the distraction of facebook and youtube while we began unpacking, it was a little on the frustrating side because both of us had online finals to take during that week. Fate is always convenient, right? So, since my advanced patient monitoring final simply couldn't wait a week for a technician to make out to our new house, I spent one entire afternoon holed up in the coffee shop down the road working on it. And as I sat there contemplating the use of transcutaneous CO2 monitoring and munching on a tasty peanut butter biscotti, it hit me... I should make these at home!<br />
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And I had the perfect excuse to make some... my best friend <a href="http://foodieslearningcurve.blogspot.com/2011/10/coconut-madeleines.html">Sydney</a> and her new husband(!) Corey are both graduating from college this Friday, and I made them a little gift basket with some cute coffee mugs, a bag of coffee, and some cool hot chocolate that turns orange when you heat it up, and these biscotti seemed like just the thing to finish it off! The nice thing about making biscotti at home is that you can make them as hard or as soft as you want by simply varying the baking time during the second step... I, for one, am not a huge fan of having biscotti that threaten to break your teeth, so I went for middle ground with these. And even though I burned the bottoms just a little thanks to my new oven - which I'm quite certain is baking at a higher temp that it tells me it is - they were still very tasty dunked in a nice warm cup of coffee. I hope Sydney and Corey enjoy these as much as I did!<br />
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<a name='more'></a><b><u>Peanut Butter Chocolate Biscotti</u></b><br />
<i>slightly adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-and-chocolate-biscotti-recipe/index.html">Food Network.com</a></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields about 2 dozen biscotti</span></i><br />
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<b>Ingredients</b><br />
10 tablespoons unsalted butter<br />
2 1/2 cups all-purpose flour<br />
2 3/4 teaspoons baking powder<br />
1/2 teaspoon fine salt<br />
3 large eggs<br />
1 1/4 cups sugar<br />
2 teaspoons pure vanilla extract<br />
1/2 cup smooth peanut butter<br />
3/4 cup dry roasted peanuts<br />
3/4 cup semisweet chocolate chunks<br />
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<b>Directions</b><br />
1. Position racks evenly in the oven and preheat to 350F. Line 2 baking sheets with parchment paper.<br />
2. Melt the butter in a saucepan over medium heat, swirling the pan occasionally. Continue to heat until the butter browns and develops a nutty aroma, about 5 minutes (be careful not to burn the butter, however). Let cool slightly.<br />
3. In a large bowl, beat the eggs with an electric mixer until pale and light, about 2 minutes. Continue to beat, and gradually add the sugar while beating. Slowly add the butter and vanilla until combined, about 30 seconds. Add the peanut butter and mix until combined.<br />
4. While mixing slowly, add the dry ingredients to the wet in 2 additions, mixing only until absorbed. Fold in the peanuts and chocolate pieces.<br />
5. Divide the dough in half and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands to form a log that is about 2 inches wide and 12 inches long. Bake until set and brown around the edges, 25-30 minutes, rotating the pans halfway through for even cooking. Cool logs on the baking sheets for about 10 minutes.<br />
6. Lower the oven temperature to 325. Carefully transfer the cookie logs to a cutting board. Using a long serrated knife, cut the cookies crosswise at a 45 degree angle into 1-inch thick cookies. Place cookies cut-side down on the baking sheets. Bake about 8 minutes, or until crisp. Carefully flip the cookies and bake 8 minutes more, or until browned. Allow to cool completely and serve. Store in an air-tight container for up to three days.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com5tag:blogger.com,1999:blog-2526402668137485843.post-88578691689331865172011-11-28T07:00:00.000-07:002011-11-28T07:00:12.062-07:00BBQ Spinach Chicken Wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRj79469qe2lazjRdRMTd-LyDP-CNCvNRQeUqga2vNT8OdhWQGlSPnUGKNEZSFG2oX02bXdxaGInObJE4OtSbDZhosjW4BqDyPU4QmE39rCNRPbtSIpqR2Xqbwru-aHFXBjgbFielH-7s/s1600/IMG_1855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRj79469qe2lazjRdRMTd-LyDP-CNCvNRQeUqga2vNT8OdhWQGlSPnUGKNEZSFG2oX02bXdxaGInObJE4OtSbDZhosjW4BqDyPU4QmE39rCNRPbtSIpqR2Xqbwru-aHFXBjgbFielH-7s/s400/IMG_1855.JPG" width="400" /></a></div><br />
I don't know about you guys, but after last Thursday - aka, the great American eat-a-thon - I've been craving something a little lighter. My poor tummy needs a break from the heavy, eat-til-I'm-uncomfortable kind of dining... and so does my waistline. Truthfully, after the gratuitous amounts of mashed potatoes and pumpkin pie I've consumed in the last few days, I should probably resign myself to eating naked lettuce and ice water for a month. But since we all know how likely <i>that </i>is to happen, I think a good wrap is in order instead.<br />
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I'll admit it... these wraps are <a href="http://foodieslearningcurve.blogspot.com/2011/10/black-bean-huevos-rancheros.html">another shameless rip off</a> of a restaurant favorite. Way back when, in the summer right before my senior year of high school, when the only thing I had to worry about was creating an epic drum major salute for marching band and keeping gas in my crappy Volkswagon Jetta, I worked at Red Robin. It was a truly... <i>interesting </i>experience, and one I only cared to immerse myself in for one summer... but it had its perks. Not the least of which was getting half off of these amazing wraps on my lunch breaks.<br />
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Now, now... before you go freaking out, rest assured that I'm not divulging any top secret, inside restaurant information here. Red Robin will proudly tell you the ingredients in each of their dishes on <a href="http://www.redrobin.com/food/">their website</a>, and besides, I have, of course, added my own little spin. I can never leave well enough alone after all.<br />
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But whether you've eaten the original or not, I think you guys are really going to love these wraps. They're super easy to throw together, and pretty darn irresistible. And they're pretty much the perfect lighter meal that people like us need after a weekend of binge eating. You might fall for the warm, juicy chicken, or maybe even the strangely intoxicating combination of BBQ sauce and ranch dressing. The crispy tortilla strips have always been the kicker for me though. It's like putting potato chips in your sandwich during a summer picnic... it feels so wrong, but tastes so right.<br />
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So if you need a little reprieve from your Thanksgiving food bender, give these a try. I promise you won't regret it.<br />
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<a name='more'></a><br />
<b><u>BBQ Spinach Chicken Wraps</u></b><br />
<i>a Learning Curve Original, inspired by <a href="http://www.redrobin.com/menu/default.aspx?s=168">Red Robin</a></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields 1 wrap</span></i><br />
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<b>Ingredients</b><br />
1 (10-inch) spinach wrap<br />
1 tablespoon BBQ sauce<br />
1-2 tablespoons shredded cheddar cheese<br />
2-3 tablespoons crispy tortilla strips (can usually be found next to the salad dressings at the store)<br />
1 (3-ounce) cooked chicken breast half, cut into bite-sized strips<br />
1 tablespoon ranch dressing<br />
small handful fresh spinach leaves<br />
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<b>Directions</b><br />
1. Heat the spinach wrap in the microwave for 15-20 seconds to soften. Spread BBQ sauce over the wrap. Evenly distribute the cheese, tortilla strips, and chicken breast over the wrap. Drizzle the ranch dressing over the top. Top with fresh spinach.<br />
2. To roll, gently fold the wrap in half and pull back toward you to form a roll. Fold in each of the sides, and roll over the open side. Cut in half and enjoy!Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com5tag:blogger.com,1999:blog-2526402668137485843.post-52329183485433795052011-11-25T07:00:00.001-07:002011-11-25T07:00:03.122-07:00Chicken (or Turkey!) Croquettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb2hm4irIebhTK4OXXYTu9W5JGIRoFTN8GFlHg00FkvTdfSresLiu_D9NjRJnr6ksG2BO8u3XaDyLCN0tW26lTVqljb4nbA0rfAIqxsKWhrqhFOXzreB90AnN64IDephm8LlDJUraPbg/s1600/IMG_2061edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb2hm4irIebhTK4OXXYTu9W5JGIRoFTN8GFlHg00FkvTdfSresLiu_D9NjRJnr6ksG2BO8u3XaDyLCN0tW26lTVqljb4nbA0rfAIqxsKWhrqhFOXzreB90AnN64IDephm8LlDJUraPbg/s400/IMG_2061edit.jpg" width="400" /></a></div><br />
Happy Black Friday, everyone! I trust you all had a wonderful Thanksgiving... we sure did! I had to work at the hospital last night, but fortunately I was able to sacrifice a little sleep to spend a few hours with my family over wonderful food and even better conversation.<br />
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We have so much to be thankful for this year, too. 2011 has been a huge year on so many levels... <a href="http://foodieslearningcurve.blogspot.com/2011/05/pomp-and-circumstance.html">graduation</a> with my AS in Respiratory Care in May, a full-time job for me, our amazing <a href="http://foodieslearningcurve.blogspot.com/2011/10/silent-sunday-wedded-bliss.html">wedding</a> and <a href="http://foodieslearningcurve.blogspot.com/2011/08/silent-sunday-love-in-mccall.html">honeymoon</a> in August, graduation with my BS in Respiratory Care coming up in a few weeks... and now a house! Dane and I will be closing on our first home next week and moving next weekend! We are ridiculously excited, as you can imagine, and immensely grateful for the opportunity to own our own home. Especially in today's economy, we are fully aware of what a great blessing this is, and we feel so lucky and very thankful. This has been a very blessed Thanksgiving indeed!<br />
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But enough mushy stuff. Who wants food?<br />
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I made these chicken croquettes a couple of weeks ago from some leftover <a href="http://foodieslearningcurve.blogspot.com/2011/11/herb-roasted-chicken.html">roasted chicken</a>, and the whole time I kept thinking, "These would be perfect black Friday food!" These irresistible little croquettes make perfect use of those Thanksgiving leftovers, and are <i>way </i>tastier than any day-after turkey sandwich I've ever eaten. They look - and taste! - like they take hours to prepare, but are really, really easy to throw together. And if you tend to hoard hard Italian cheeses like I do, you'll probably even have all the ingredients in your kitchen right now! And if not, well... they're totally worth the trip to the store to pick up a little Romano.<br />
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So here it is, guys... the answer to your day-after-Thanksgiving, what-do-I-do-with-all-these-leftovers-questions. Totally pop-able, completely irresistible, amazingly easy croquettes. Do it.<br />
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Or, if you prefer the more traditional leftovers answer, try my mom's <a href="http://foodieslearningcurve.blogspot.com/2010/11/turkey-and-noodles.html">turkey and homemade egg noodles</a>!<br />
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Happy eating!<br />
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<a name='more'></a><b><u>Chicken (or Turkey!) Croquettes</u></b><br />
<i>from <a href="http://www.amazon.com/Cristina-Ferrares-Big-Bowl-Love/dp/1402786441/ref=sr_1_1?ie=UTF8&qid=1322076329&sr=8-1">Big Bowl of Love</a></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields 10-12 croquettes</span></i><br />
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<b>Ingredients</b><br />
3 eggs<br />
1/4 cup freshly grated Parmesan cheese<br />
1/4 cup freshly grated Romano cheese<br />
2 cups diced roasted chicken or turkey<br />
1 tablespoon chopped Italian parsley<br />
1/2 cup mashed potatoes<br />
1/2 teaspoon kosher salt<br />
1 cup feta cheese or goat cheese<br />
1/2 cup flour<br />
3 cups plain bread crumbs<br />
1 cup canola oil<br />
2 lemons, cut into wedges<br />
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<b>Directions</b><br />
1. Combine 1 egg with the Parmesan and Romano cheeses and beat well.<br />
2. In a food processor, combine the roasted chicken or turkey, egg-cheese mixture, parsley, mashed potatoes, and salt. Process until smooth and all ingredients appear to be evenly distributed.<br />
3. Using about 1/4 cup of the chicken (or turkey) mixture, create a cylinder that will fit in the palm of your hand. Gently pull the cylinder open to form two halves and press a small dent into each half with your thumb. Place a piece of feta or goat cheese about the size of a small grape into one of the dents and cover with the other half. Shape back into a cylinder, making sure the cheese is surrounded by chicken (turkey) so that it does not ooze out during cooking. Continue with the rest of the poultry mixture.<br />
4. Place the croquettes on a platter, cover with plastic wrap, and refrigerate for at least 30 minutes. (They can be kept refrigerated for up to 2 days before frying, if desired.)<br />
5. When you're ready to cook the croquettes, beat the remaining 2 eggs and place in a shallow dish, such as a pie plate. Place the flour and breadcrumbs each into their own shallow dishes, and line up the flour, eggs, and breadcrumbs into a small assembly line. Roll a croquette first in the flour, then in the eggs, and then into the breadcrumbs, ensuring that the whole croquette is covered. Place on a baking rack while you coat the rest of the croquettes. When all of them are ready to fry, place he canola oil in a frying pan over medium-high heat until hot. Check the temperature by dropping a small piece of breading in the oil - if it immediately begins to bubble and sizzle, the oil is hot enough. Lower the heat to medium, and fry the croquettes until they are golden brown on all sides, turning as necessary. Drain the croquettes on a paper towel-lined plate.<br />
6. Croquettes can be served right out of the frying pan, while still sizzling hot, but are also good at room temperature or even cold out of the refrigerator. Serve with lemon wedges as desired.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com0tag:blogger.com,1999:blog-2526402668137485843.post-80112113744682921182011-11-23T08:00:00.001-07:002011-11-23T10:36:23.153-07:00Dad's Baking Powder Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61WHod8pqILujMmpTF_sjoMO10vC9sxnSCyGcU7DAeiRylU0s1PfIYcYhhjaTVX25okn4diYdF0u8rs2m7FnbMuGh5ynrUQ3dgxRk0M2bMJ8rpFID7e3C_Ad771lmpEyhNe2yBjXZ0PY/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61WHod8pqILujMmpTF_sjoMO10vC9sxnSCyGcU7DAeiRylU0s1PfIYcYhhjaTVX25okn4diYdF0u8rs2m7FnbMuGh5ynrUQ3dgxRk0M2bMJ8rpFID7e3C_Ad771lmpEyhNe2yBjXZ0PY/s400/IMG_1551.JPG" width="400" /></a></div><br />
Growing up, it was a running joke that Dad made the best biscuits. For whatever reason, Dad's biscuits always rose until they nearly split in the middle, while Mom's were always flat and dense. (Dad used to call them hockey pucks, which is kind of rude but also kind of funny.) I don't know how much she played it up, but it always appeared that this drove Mom crazy, and Dad always joked that he'd never share his secret.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrApB0xsNcMZbgDPWzkFkJIEI0XDwMGENaXyvWSLi3rXMIuoZ_ysYCHB33Fiu9wlDq3joNdBrK0V_EEuagK8VxLJcQsCQGA8FZ627O2MR_am_Y8Nuh5euwB5wFu0_f0qP7Nk_CIJUX_I/s1600/IMG_1571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrApB0xsNcMZbgDPWzkFkJIEI0XDwMGENaXyvWSLi3rXMIuoZ_ysYCHB33Fiu9wlDq3joNdBrK0V_EEuagK8VxLJcQsCQGA8FZ627O2MR_am_Y8Nuh5euwB5wFu0_f0qP7Nk_CIJUX_I/s400/IMG_1571.JPG" width="400" /></a></div><br />
Well, years ago, Dad taught me the secret to epic-rising baking powder biscuits - folding. It's not enough just to roll out the dough and cut it out, you have to fold the dough over itself a few times, roll it out, and repeat at least three times. Folding creates little pockets of air to help with the rise - which you can often hear popping when you cut them out - and generates those nice flaky layers that we all love in a good biscuit. It works... just look at that rise!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDYjxS2ZgWUDebC05xz-lvU6-zXc5HceMMNNAXnhJ2UGGxLvHhoTFHMzOGlwuYzNTSECJz7eo0ZCtZsULxb1WnDLc42dy2kvfgrykNkq7vTWpigmCpgZH2SgDhySzKQg_mpe058Khe68/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDYjxS2ZgWUDebC05xz-lvU6-zXc5HceMMNNAXnhJ2UGGxLvHhoTFHMzOGlwuYzNTSECJz7eo0ZCtZsULxb1WnDLc42dy2kvfgrykNkq7vTWpigmCpgZH2SgDhySzKQg_mpe058Khe68/s400/IMG_1556.JPG" width="400" /></a></div><br />
These biscuits are perfect in every way. Flaky in the middle, with amazing buttery flavor that is even better than those silly biscuits in a can. They're the perfect accompaniment to warm <a href="http://foodieslearningcurve.blogspot.com/2011/11/classic-beef-stew.html">beef stew</a>, but they're also amazing smeared with a little berry jam or drizzled with honey. And, of course, they're a great base for biscuits and gravy!<br />
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Enjoy!<br />
<a name='more'></a><br />
<b><u>Dad's Baking Powder Biscuits</u></b><br />
<i>adapted from the <a href="http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0696235110/ref=sr_1_3?s=books&ie=UTF8&qid=1320224027&sr=1-3">Better Homes & Gardens Cookbook</a></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields about 18 biscuits</span></i><br />
<br />
<b>Ingredients</b><br />
3 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
3/4 teaspoon cream of tartar<br />
3/4 cup cold butter, cut into small cubes<br />
1 cup milk, plus 1 tablespoon<br />
1 egg<br />
<br />
<b>Directions</b><br />
1. Preheat the oven to 450 degrees F. Lightly grease a baking sheet or line with parchment.<br />
2. In a large bowl combine the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender (or a fork), cut the butter into the mixture until the mixture resembles coarse crumbs. (If all else fails, your own fingers work very nicely for this step.) Add 1 cup of the milk all at once, and stir with a fork until the mixture is just moistened.<br />
3. Turn the dough out onto a lightly floured surface. Shape the ball into a cohesive ball, and roll with a rolling pin until about 1/2" thick. Fold the dough in half lengthwise and then again horizontally, and roll again until 1/2" thick. Repeat at least 2 more times (but not too many more than that). Once rolled out to 1/2" for the last time, use a 2 1/2" biscuit cutter (or a standard drinking glass, as we always did at home) to cut the dough into rounds. Reroll the scraps as necessary, and dip the cutter into flour in between cuts to keep the dough from sticking.<br />
4. Transfer the rounds to the prepared baking sheet, placing about 1" apart. Lightly whisk the remaining 1 tablespoon of milk and the egg together in a small bowl, and brush over the tops of the biscuits. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7GFrQRpDDW8J5TfwoOxhX2MdaiLXN_oyy_j-vJWCZILqeilJox0rIOlNmn-TrYW9JJcNX0laO_u7g2ffPUm65p7nS-2pSxGbLKaetHpAvvtthcYrii33kLvIWPhPJO_wS45zbwr0LCU/s1600/IMG_1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7GFrQRpDDW8J5TfwoOxhX2MdaiLXN_oyy_j-vJWCZILqeilJox0rIOlNmn-TrYW9JJcNX0laO_u7g2ffPUm65p7nS-2pSxGbLKaetHpAvvtthcYrii33kLvIWPhPJO_wS45zbwr0LCU/s400/IMG_1514.JPG" width="400" /></a></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com1tag:blogger.com,1999:blog-2526402668137485843.post-61396499071454607082011-11-21T08:00:00.000-07:002011-11-21T08:00:01.104-07:00And the winner is...We have a winner for our birthday bakeware giveaway!<br />
<br />
And the winner is...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFamL2lBUC3Zx1Sh3laF20VAng0WbRfB8uqX7hEK7PfyOKcwB3-uzy0NFjv6YyGHavCXOOIC31yYV8QFt815PVuZ2VrK6goOiNYbnGMurXKkefjDVbyV-L_atHQ5Pps9_-vFr43Hh_VQ/s1600/bakeware.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFamL2lBUC3Zx1Sh3laF20VAng0WbRfB8uqX7hEK7PfyOKcwB3-uzy0NFjv6YyGHavCXOOIC31yYV8QFt815PVuZ2VrK6goOiNYbnGMurXKkefjDVbyV-L_atHQ5Pps9_-vFr43Hh_VQ/s400/bakeware.jpg" width="400" /></a></div><br />
<div style="text-align: right;"><span class="Apple-style-span" style="font-size: large;"><b>...Jenn, at Baking Jenn's Blog!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;">Your bakeware is on it's way! Enjoy!</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com1tag:blogger.com,1999:blog-2526402668137485843.post-44595678022593980882011-11-20T08:00:00.000-07:002011-11-20T08:00:00.485-07:00Classic Beef Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCW3xzXeR8G0Oj7pCCT675iyGCRh7zMZqceyHKjNj3bQA7dyNeWZSNKwtW1QEZUeLEQ_SSdftoJ_i3DInB8SRh-yd2KNusW7526R2FfYluN6K_Vj07vySazOjCpBmx7zLPy4VBGBbHbw8/s1600/IMG_1577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCW3xzXeR8G0Oj7pCCT675iyGCRh7zMZqceyHKjNj3bQA7dyNeWZSNKwtW1QEZUeLEQ_SSdftoJ_i3DInB8SRh-yd2KNusW7526R2FfYluN6K_Vj07vySazOjCpBmx7zLPy4VBGBbHbw8/s400/IMG_1577.JPG" width="400" /></a></div><br />
Stew... is a loose term. For some people, throwing a few extra chunks of potato into a soup turns it into stew. And then you have people who use that annoying term that Rachel Ray coined - "stoup." Seriously lady... it's bad enough that you can't be bothered to say the words "extra virgin olive oil" but c'mon... make a decision! It's either soup or it's stew... it can't be both. Amiright?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG-rgvBqHts2KdqpyfHZj9msycX0FvYR-xEm2YNHvgrIUq9ibmthqc2UHcJDFAJdylTB78l_b77WbFeK8Q6zrIX3nKvNa4CrfgNtCpQZgdAPNbP_1alDGcIYf47F6Pa592GYWi6aJS68/s1600/IMG_1594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinG-rgvBqHts2KdqpyfHZj9msycX0FvYR-xEm2YNHvgrIUq9ibmthqc2UHcJDFAJdylTB78l_b77WbFeK8Q6zrIX3nKvNa4CrfgNtCpQZgdAPNbP_1alDGcIYf47F6Pa592GYWi6aJS68/s400/IMG_1594.JPG" width="400" /></a></div><br />
Me, I like my stew THICK. Like so thick it hardly has any broth left. So thick that it's basically meat and vegetables in super-thick, super-delicious gravy. That, to me, is stew.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aOgk5Y1rFrEOVd-CPKTcLDLmlDiX9O0WujUNGANm0ymGPaP9orIYEla3MP_A2wxhtTRSrkWUZYgx9Bnnrn6uftR70zsE05yjjYEvbgRVuaN6uPpRC047kA3bn_zWPuVMeCBBgBcu8w/s1600/IMG_1605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aOgk5Y1rFrEOVd-CPKTcLDLmlDiX9O0WujUNGANm0ymGPaP9orIYEla3MP_A2wxhtTRSrkWUZYgx9Bnnrn6uftR70zsE05yjjYEvbgRVuaN6uPpRC047kA3bn_zWPuVMeCBBgBcu8w/s400/IMG_1605.JPG" width="400" /></a></div><br />
And fewer flavors lend themselves better to a thick, hearty stew than beef. Beef stew is just... classic. Like apple pie and chocolate chip cookies, everyone needs a beef stew recipe! This one is about as classic as it gets... chunks of savory beef, generous pieces of potatoes and carrots, and thick beefy gravy. Serve it up with a buttery, flaky biscuit, and you've got the perfect cold weather meal.<br />
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<a name='more'></a><br />
<b><u>Classic Beef Stew</u></b><br />
<i>a Learning Curve Original!</i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields about 4 servings</span></i><br />
<br />
<b>Ingredients</b><br />
2 tablespoons flour<br />
1 teaspoon kosher salt<br />
1/2 teaspoon coarsely ground pepper<br />
12 ounces beef stew meat<br />
2 tablespoons olive oil<br />
1/2 large yellow onion, diced<br />
3 cloves garlic, minced<br />
4 carrots, peeled - half coarsely chopped and the other half cut into 1" pieces<br />
3 ribs celery, chopped<br />
1 teaspoon dried rosemary<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried marjoram<br />
one 14.5-ounce can diced tomatoes<br />
3 cups prepared beef stock<br />
1 bay leaf<br />
1 pound potatoes, peeled and cut into 1" pieces<br />
<br />
<b>Directions</b><br />
1. Place the flour, salt, and pepper in a gallon zip-top bag and toss to combine. Dry the stew meat with paper towels. Add the stew meat to the bag and toss to coat evenly.<br />
2. Heat the oil in the bottom of a large stockpot over medium-high heat. Add the stew meat to the hot oil and brown evenly on both sides (about 2 minutes per side). Add the onion, garlic, chopped carrot, celery, and a generous pinch of salt, and saute until the onions are translucent.<br />
3. Crush the rosemary, oregano, and marjoram together with a mortar and pestle. Add these spices to pot and stir to combine. Add the tomatoes, juices included, and bring to a boil. Add the beef stock and the bay leaf and bring to a boil. Reduce the heat to a low simmer, cover, and simmer for 1 hour.<br />
4. Add the potatoes and the large carrot pieces to the pot and bring to a boil. Boil, uncovered, for about 20 minutes, stirring frequently, until the potatoes are tender and the stew is thick. Remove the bay leaf. Add salt and pepper to taste. Serve warm.Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com2tag:blogger.com,1999:blog-2526402668137485843.post-31394187475262691912011-11-17T08:00:00.005-07:002011-11-17T15:06:44.998-07:00Perfect Pie Crust<div style="text-align: left;">Has everyone entered the <a href="http://foodieslearningcurve.blogspot.com/2011/11/tlcs-1st-year-and-1st-giveaway.html">bakeware giveaway</a> yet? Don't forget to "Like" our <a href="http://www.facebook.com/learningcurveblog">facebook page</a> for extra entries!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now for a little food to get you by...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-5LC2f1SlAVwTtmhWry_yf3ddCX1o0IRnQvu1HVsZ8tZarzrmMfSifrcXYA4wT3JM2oyR85ZCVbSJ4CbTHr-WiGXZnCgCocUwRg2P7rn5fE-S-Ec4gFANoWRrhpVVQae-naDqD76E6A/s1600/IMG_1712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-5LC2f1SlAVwTtmhWry_yf3ddCX1o0IRnQvu1HVsZ8tZarzrmMfSifrcXYA4wT3JM2oyR85ZCVbSJ4CbTHr-WiGXZnCgCocUwRg2P7rn5fE-S-Ec4gFANoWRrhpVVQae-naDqD76E6A/s400/IMG_1712.JPG" width="400" /></a></div><br />
</div><div style="text-align: left;">...you guys may have noticed that when I posted that wonderful <a href="http://foodieslearningcurve.blogspot.com/2010/11/apple-pie.html">apple pie</a> recipe last year, I left you hanging out using store-bought pie crust. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">How rude of me.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I have since learned the error of my ways, and I now have an epic pie crust recipe to share!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CapjbjFdABKqzA4EXFxtMvn6y56mqphgi8VJWIyU8I6pg3iIVN9TJAS4Q732yuttOMfat_0niJ9_37FyV1wVtrKxFH4VW-I_l0Zl7Nj2PtVSfo9rhHk6ThlAf5RdF5Ld0da0-H7Ud1M/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CapjbjFdABKqzA4EXFxtMvn6y56mqphgi8VJWIyU8I6pg3iIVN9TJAS4Q732yuttOMfat_0niJ9_37FyV1wVtrKxFH4VW-I_l0Zl7Nj2PtVSfo9rhHk6ThlAf5RdF5Ld0da0-H7Ud1M/s400/IMG_1753.JPG" width="400" /></a></div><br />
</div><div style="text-align: left;">Trust me, pie crust is not as hard as everyone makes it sound. It really couldn't be easier... butter, flour, and water. That's it. (Some people like to use shortening, but that's just not my thing.) It's almost as easy as buying the pre-made stuff, but with a lot simpler ingredient list. Plus, like most things homemade, I think it tastes better!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L2GQANC-gl3NWK7153ed_ihPefSjrs1tEWVJ33Q2T2ZyvyT4HREEQ4GjBmGzp691u6XykGjHmzoH8dYnT38fMMV214SHDV-hE0coza_Zot1IIaf13trB0aSxlOZ6uSxxNePxbi6PJXA/s1600/IMG_1760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L2GQANC-gl3NWK7153ed_ihPefSjrs1tEWVJ33Q2T2ZyvyT4HREEQ4GjBmGzp691u6XykGjHmzoH8dYnT38fMMV214SHDV-hE0coza_Zot1IIaf13trB0aSxlOZ6uSxxNePxbi6PJXA/s320/IMG_1760.JPG" width="320" /></a></div><br />
So get bakin'! And don't forget to comment for the <a href="http://foodieslearningcurve.blogspot.com/2011/11/tlcs-1st-year-and-1st-giveaway.html">giveaway</a>. :)<br />
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<a name='more'></a><br />
<b><u>Perfect Pie Crust</u></b><br />
<i>adapted from the <a href="http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0696235110/ref=sr_1_3?ie=UTF8&qid=1321067096&sr=8-3">Better Homes and Gardens Cookbook</a></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">yields 2 crusts total, enough for 1 double crust pie</span></i><br />
<br />
<b>Ingredients</b><br />
2 1/4 cups all-purpose flour<br />
3/4 teaspoon salt<br />
2/3 cup cold butter, cut into small cubes<br />
8 to 10 tablespoons cold water<br />
<br />
<b>Directions</b><br />
1. In a medium bowl, stir together flour and salt. Cut the butter into the flour mixture, using a pastry blender, a fork, or your fingers. (You can also do this with a dough blade in a food processor.)<br />
2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push the moistened pastry to the side of the bowl. Repeat moistening of the flour mixture, using 1 tablespoon of water at a time, until the entire mixture is moistened. Divide the pastry in half and form into balls.<br />
3. On a lightly floured surface, use your hands to lightly flatten one pastry ball. Roll it from the center to edges into a circle about 12 inches in diameter.<br />
4. Wrap the pastry around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate without stretching (stretching will cause the crust to shrink while it bakes). Trim the pastry until it is even with the rim of the pie plate. If using only a bottom crust, roll the edges under and crimp as desired. If using a double crust, fill with desired filling and top with second crust. Lift the edges of the bottom crust and gently fold the top pastry under; crimp as desired. Bake as directed in pie recipe.</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com3tag:blogger.com,1999:blog-2526402668137485843.post-836977949667053792011-11-13T08:00:00.010-07:002011-11-13T10:26:46.374-07:00TLC's 1st Year... and 1st Giveaway!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCAW-boWUeZ-WMBya97ynjkfLF6NpysErJ5FLJJc_xaqOK71-RWSBpKqnw7tCjzkmnhWa10Tg-JYDS1qy9kWWE8TxHOi0dlwWb7MNPB3swfIsvjzlzRyjU7gStxhhmlM9mi0rbn_QhN4/s1600/IMG_1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCAW-boWUeZ-WMBya97ynjkfLF6NpysErJ5FLJJc_xaqOK71-RWSBpKqnw7tCjzkmnhWa10Tg-JYDS1qy9kWWE8TxHOi0dlwWb7MNPB3swfIsvjzlzRyjU7gStxhhmlM9mi0rbn_QhN4/s400/IMG_1730.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: large;">Happy birthday, Learning Curve!</span></i></div><br />
Can you believe it's been one whole year since we started this thing? I know it sounds cliche, but it really does feel like only yesterday that I sat at my kitchen table, eating homemade <a href="http://foodieslearningcurve.blogspot.com/2010/11/apple-pie.html">apple pie</a> and posting my first recipe here. For months I had religiously followed a few of my (now ever-growing list of) favorite blogs, drooling and dreaming and wondering if I had what it takes to write a successful blog myself. And here we are, 365 days and 82 <a href="http://foodieslearningcurve.blogspot.com/p/recipes.html">recipes</a> later, with an even deeper love of food and a new-found appreciation for the amazing food blogging community.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjjms6Q9CXS8_04bceOmR3WZLyO9jzuyADDCgiex2R1pRkiqmwMWIm1vS57A4w63nlI_8azsW1nRS-D3krMCWygYJetc0XIlpyE2P1k4b92Zdv38Bku3RvyvQ2OOOaaXZ2eZoxfrjN04/s1600/IMG_1714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjjms6Q9CXS8_04bceOmR3WZLyO9jzuyADDCgiex2R1pRkiqmwMWIm1vS57A4w63nlI_8azsW1nRS-D3krMCWygYJetc0XIlpyE2P1k4b92Zdv38Bku3RvyvQ2OOOaaXZ2eZoxfrjN04/s400/IMG_1714.JPG" width="266" /></a></div><br />
So, to commemorate this happy occasion, I have decided to host <b><i>The Learning Curve's first-ever giveaway!</i></b><br />
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<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/AVvXsEgRM2Y8KZsDNv4cF1bv-ZJOPuP07IFkxyxk9FJmwUoa84-aPHU5THmsQnvtObdZ9ju_DujejZsDbp44mBXAqoKSR8IfjkTc5079InlP61jEwiZD75tnFw2J7kYYCr950iFlvq70_FJiaiM/s1600/bakeware.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM2Y8KZsDNv4cF1bv-ZJOPuP07IFkxyxk9FJmwUoa84-aPHU5THmsQnvtObdZ9ju_DujejZsDbp44mBXAqoKSR8IfjkTc5079InlP61jEwiZD75tnFw2J7kYYCr950iFlvq70_FJiaiM/s400/bakeware.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo: Target.com</td></tr>
</tbody></table><div style="text-align: center;"><b><i>Today we are giving away Good Cook's Red 8-Piece Ceramic Bakeware Set!</i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I received this set as a <a href="http://foodieslearningcurve.blogspot.com/2011/10/silent-sunday-wedded-bliss.html">wedding</a> gift, and it has quickly become my favorite bakeware! It's sturdy and distributes heat evenly for perfect cooking... plus look how purdy it is in that red color! I've used the rectangular casserole for all kinds of things, from <a href="http://foodieslearningcurve.blogspot.com/2011/09/spinach-stuffed-shells.html">stuffed shells</a> to <a href="http://foodieslearningcurve.blogspot.com/2011/02/not-diet-brownies.html">brownies</a>, and found that the size is perfect and that nothing - hear me, NOTHING - sticks to it. And somehow apple pie just tastes better coming out of a pretty red pan. :) Trust me, you guys are going to LOVE this set!</div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5csEeTAqDiMfFom6bpoNiskkfDXHdPl2JIy8aQsrr4FKOzjz2UdF7EGOJfuoAUQJKCKERr24RMe-Nxz8wNXxtzTHnsg-3a0M2NnL9VGmRTBglfDb_CYKX43S5_PGm6I6gdV5NzTQEt8/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5csEeTAqDiMfFom6bpoNiskkfDXHdPl2JIy8aQsrr4FKOzjz2UdF7EGOJfuoAUQJKCKERr24RMe-Nxz8wNXxtzTHnsg-3a0M2NnL9VGmRTBglfDb_CYKX43S5_PGm6I6gdV5NzTQEt8/s400/IMG_1736.JPG" width="400" /></a></div><br />
</div><div style="text-align: left;"><b><i><span class="Apple-style-span" style="font-size: large;">So here's how to enter...</span></i></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. First, leave a comment on this post telling me what you'd first plan to bake in your new shiny bakeware!</div><div style="text-align: left;">2. For an additional entry, "Like" <a href="http://www.facebook.com/learningcurveblog">The Learning Curve on Facebook</a>, and leave another comment back here telling me that you did so!<br />
3. For another entry, "share" the giveaway with your Facebook friends, and leave another comment back here telling me that you did!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7kEo4kInG5VlCzvkGQv_6eZjBhAVmo2wRsg8tkS9uWn4HLVLKoIGa2EVdprBg06C__GxJkuwoDks0qWgs9KkCwXIxgv5XVYm6Z2zOLXQ8d_1nBhDDNkAjGtpOnkqC5myntD5c2rqC9Q/s1600/IMG_1702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7kEo4kInG5VlCzvkGQv_6eZjBhAVmo2wRsg8tkS9uWn4HLVLKoIGa2EVdprBg06C__GxJkuwoDks0qWgs9KkCwXIxgv5XVYm6Z2zOLXQ8d_1nBhDDNkAjGtpOnkqC5myntD5c2rqC9Q/s400/IMG_1702.JPG" width="400" /></a></div><br />
<b><i>And the details....</i></b><br />
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</div><div style="text-align: left;">1. The giveaway will be open until 5pm on Sunday, November 20. Once the giveaway has closed, I will use one of those random number generator thingies to pick a random person from this page as our winner!<br />
2. I will contact the winner via the email given to leave your comments, and I will get your shipping address at that time. I will also post the winner here.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><i>So get commenting, and tell all your friends! </i></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><i><br />
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<span class="Apple-style-span">And thanks, as always guys, for being such awesome readers. You rock. :)</span></div></div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com27tag:blogger.com,1999:blog-2526402668137485843.post-70444549479331756492011-11-10T08:00:00.000-07:002011-11-10T08:00:20.820-07:00Pumpkin Waffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64qZIeW2mWoeZ2PESKw-YrYFVqNyYI_vqumxatJNwtxHFGgdJRGzZXQw5jD0sVUi1xAkTj9Kf4l_bSjImqbH2NKjb0mPCU_bRcioL2hyt_OnhxFlxScM-YAduVBhHdiHgC0bJFCiKMIs/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64qZIeW2mWoeZ2PESKw-YrYFVqNyYI_vqumxatJNwtxHFGgdJRGzZXQw5jD0sVUi1xAkTj9Kf4l_bSjImqbH2NKjb0mPCU_bRcioL2hyt_OnhxFlxScM-YAduVBhHdiHgC0bJFCiKMIs/s400/IMG_1487.JPG" width="400px" /></a></div><br />
Let's see a show of hands... how many of you are expecting a houseful of overnight guests this Thanksgiving? I'm not, but that's because I work Thanksgiving night and we live in a tiny, overly cramped apartment (which we are trying desperately to move out of!). But for those of you normal people who don't have to work on Thanksgiving and live in an inviting house that more than easily accommodates all of your things, I've got a wonderful breakfast for you, perfect for out-of-town company.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMhqrue459gsIQaSGoAWfyZ8hHVrAwhzMcbUXQjsvKCALe0yugGu15BFGx4HRzhVJIW_6rtlHDKHy7mx02jXEtzGDbyNr7J130cYFFKudo1cfC_b2R4aVOZZkcLG9NmBxFtcWme9BY5k/s1600/IMG_1462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMhqrue459gsIQaSGoAWfyZ8hHVrAwhzMcbUXQjsvKCALe0yugGu15BFGx4HRzhVJIW_6rtlHDKHy7mx02jXEtzGDbyNr7J130cYFFKudo1cfC_b2R4aVOZZkcLG9NmBxFtcWme9BY5k/s400/IMG_1462.JPG" width="400px" /></a></div><br />
Now, if you're looking for a healthy breakfast, you should probably keep looking. These waffles are loaded with a lot of butter... and consequently, a whole lot of flavor. And I'm sure topping them with maple syrup doesn't help things either. But hey! The pumpkin is totally good for you, so that balances is out, right?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8OANr2OYbVhx-CjY7gvo9fHumiegSFLx3_KuNhlWVcVDcqsOEyI5PyLbeeQfKgHqeIRpm5Hy3vudJGiuSEw426LXqSSfI_rybZh0KVbgFQKXD0aolpL1Amf631SkzshDa0uJDavPM9w/s1600/IMG_1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8OANr2OYbVhx-CjY7gvo9fHumiegSFLx3_KuNhlWVcVDcqsOEyI5PyLbeeQfKgHqeIRpm5Hy3vudJGiuSEw426LXqSSfI_rybZh0KVbgFQKXD0aolpL1Amf631SkzshDa0uJDavPM9w/s400/IMG_1498.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But what I'm really trying to tell you is that these waffles are DELICIOUS. Yes, totally worthy of all-caps on that one. They're a little more dense than your average waffle, and with wonderful spiced flavor they resemble slices of pumpkin bread with epic, maple-syrup-catching pockets. Topped with some toasted walnuts or pecans and served with a side of maple bacon, these waffles are sure to be crowd-pleasers. Make 'em for your super-special overnight guests... or keep 'em all to yourself. I won't judge. :)</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><b><u><br />
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<div class="separator" style="clear: both; text-align: left;"><b><u>Pumpkin Waffles</u></b></div><div class="separator" style="clear: both; text-align: left;"><i>adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-waffles-with-maple-walnut-apples-recipe/index.html">FoodNetwork.com</a></i></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-size: x-small;">yields about 4 servings</span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">1 cup all-purposed flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup whole wheat flour</div><div class="separator" style="clear: both; text-align: left;">1/3 cup total of sugar, half packed light brown and half granulated white</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon pumpkin pie spice</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon ground nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon fine salt</div><div class="separator" style="clear: both; text-align: left;">3/4 cup milk</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pumpkin puree</div><div class="separator" style="clear: both; text-align: left;">1/2 cup melted butter</div><div class="separator" style="clear: both; text-align: left;">2 large eggs</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Toppings (optional)</i></div><div class="separator" style="clear: both; text-align: left;">maple syrup</div><div class="separator" style="clear: both; text-align: left;">toasted walnuts or pecans</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;">1. Preheat a waffle iron to medium heat per manufacturer's directions.</div><div class="separator" style="clear: both; text-align: left;">2. Sift together the flours, sugars, baking powder, spices, and salt in a large bowl. In a separate bowl, beat together the milk, pumpkin, butter and eggs. Make a well in the center of the dry ingredients, and pour the wet into the well of the dry. Whisk together to make a slightly lumpy batter.</div><div class="separator" style="clear: both; text-align: left;">3. Pour and spread batter into the waffle iron per manufacturer's directions (specific amount will depend on your waffle iron). Cover and cook until crisp on the outside and cooked all the way through (time will depend on your waffle iron). Transfer cooked waffles to a plate and keep warm. Repeat until all batter has been used.</div><div class="separator" style="clear: both; text-align: left;">4. Dress with desired toppings and enjoy!</div>Jessica Johnshttp://www.blogger.com/profile/09644539705399875140noreply@blogger.com5