tag:blogger.com,1999:blog-18525844879469443872024-03-13T05:32:19.105-07:00Balancing the TableIncorporating healthy food into family life.Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1852584487946944387.post-37105251104114602082013-03-19T16:40:00.000-07:002013-03-19T16:40:44.303-07:00Bean and Cheese Burritos with Cilantro Lime Rice and Avocado Cream<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: small;">I don't think I'll ever get sick of a two year old's way of finding even the most mundane thing super exciting. They are experiencing so many things for the first time and what is old-hat for us is like an amusement park for them. Like driving under an overpass. Super exciting for at least my little two year old. And every bus, ambulance, fire truck, tractor, dump truck, etc. must be exclaimed over</span></div>
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<span style="font-size: small;">I love having a two year old. While I don't love the crying, tantrums, and growing need for discipline, I love two year olds. </span></div>
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<span style="font-size: small;">Maybe it's the fact that their excitement makes me see the world through younger, less jaded eyes. I find myself getting excited when I hear the hiss of the bus's air brakes as it stops just outside my house every afternoon. Both me and the kid run to the window yelling "bus, bus, bus!"</span></div>
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<span style="font-size: small;">I find myself looking for new things to let him experience. Like letting a lady bug crawl on your hand, or finding a local petting zoo, or simply throwing rocks into a creek. </span></div>
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<span style="font-size: small;">I think God intended us to have kids when we start getting to the point in our lives where we appreciate the world less. So we can once again enjoy the little things and thank Him for the beauty and wonders around us.</span></div>
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<span style="font-size: small;">So, as a segue, although a little forced, here's a meal that will allow you more time to spend enjoying other things. Quick, easy, delicious and filling. What could be better? .....buses?....probably.</span></div>
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<span style="font-size: x-large;"><b>Bean and Cheese
Burritos with Cilantro Lime Rice and Avocado Cream</b></span></div>
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<i><span style="font-size: small;">Serves 6</span></i></div>
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<span style="font-size: small;"><i>a balancing the table original</i></span></div>
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<span style="font-size: small;"><b>Ingredients: </b></span></div>
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<span style="font-size: small;">1 (16-oz)can
vegetarian <span style="font-size: small;">re<span style="font-size: small;">-</span>fried</span> beans</span></div>
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<span style="font-size: small;">1/4 tsp cumin</span></div>
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<span style="font-size: small;">1/4 tsp chili powder </span></div>
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<span style="font-size: small;">1/8 tsp garlic
powder </span></div>
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<span style="font-size: small;">1/8 tsp onion powder </span></div>
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<span style="font-size: small;">Salt and pepper to
taste</span></div>
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<span style="font-size: small;">1 1/2 cups cooked
brown rice (I microwave instant brown rice)</span></div>
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<span style="font-size: small;">1/4 cup chopped
cilantro</span></div>
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<span style="font-size: small;">1 tablespoon olive
oil</span></div>
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<span style="font-size: small;">1 tablespoon lime
juice</span></div>
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<span style="font-size: small;">1 ripe avocado</span></div>
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<span style="font-size: small;">1/3 cup sour cream</span></div>
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<span style="font-size: small;">1 tablespoon lime
juice</span></div>
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<span style="font-size: small;">Salt to taste</span></div>
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<span style="font-size: small;">6 large tortillas</span></div>
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</span><div style="font-family: Calibri; margin: 0in;">
<span style="font-size: small;">Shredded cheddar
cheese</span></div>
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<span style="font-size: small;">Torn lettuce</span></div>
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<span style="font-size: small;"><b>Directions: </b></span></div>
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<span style="font-size: small;">1. In a microwave safe
dish mix <span style="font-size: small;">re-fried</span> beans with the seasonings.<span>
</span>Taste and adjust seasonings to your liking.<span> </span>Microwave until hot, about 1 1/2 to 2
minutes.</span></div>
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<span style="font-size: small;"><span style="font-size: small;">2. </span>In a small bowl
combine the cilantro, oil and lime juice.<span>
</span>Add to the rice and stir to combine.<span>
</span>Add salt and pepper to taste.</span></div>
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<span style="font-size: small;">3. In the bowl of a
food processor, combine the peeled and seeded avocado, sour cream, lime juice
and salt.<span> </span>Process until smooth.<span> </span>(This can also be done in a blender, or just
mixed together by hand if you do not have a food processor.)<span> </span>Add more salt or lime juice if desired.</span></div>
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<span style="font-size: small;"><span style="font-size: small;">4. </span>To assemble
burritos, spread about 1/6 of refried beans down the center of each
tortilla.<span> </span>Top that with about 1/4 cup of
rice per burrito.<span> </span>Top with shredded
cheese, avocado cream and lettuce.<span> </span>Wrap
up and enjoy.<span> </span>(We love to eat ours with
lots and lots of Chipotle Tabasco sauce.)</span></div>
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<span style="font-size: small;"><b>What the husband thinks:</b> He loves anything wrapped in a tortilla, even more so if he can drown it in Chipotle sauce. So, it was a hit with him.</span></div>
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<span style="font-size: small;"><b>What the kid ate:</b> a cheese quesadilla with a side avocado cream. He actually really likes the combination of avocado and lime. Smart kid.</span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-61675063057700781642013-02-18T15:06:00.000-08:002013-02-18T15:06:29.029-08:00Momo (i.e. Nepali Dumplings)<div class="separator" style="clear: both; text-align: center;">
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Mmmmm....I want some mo' momo! At least that is what my husband always says. He's so punny!<br />
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I once spent a summer in San Francisco. It was the summer after my freshman year of college. And it was amazing! I credit that summer with making me much of who I am today. I spent a lot of time wandering the city and soul searching. Spending most of my free time alone or with my 6 month old niece (who I was a nanny too). I think I wrote lots of poetry sitting on the beach. You know, being artsy and all that.<br />
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But you know what was the most life changing part of that summer?<br />
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Learning how to make momo!<br />
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My brother-in-law is from Nepal. Much of the food we ate that summer was rice and dahl (lentils). He also had an amazing ability to make the most delicious vegetable pasta dishes--I'm not sure where that come from. But one day we went to some friends' house for momo. I had no idea what a treat I was in for.<br />
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We got there and dinner wasn't already prepared. This was fairly typical of any Nepali or Indian dinner party I had ever been too so I was unprepared when it was announced that it was time to wrap the momo.<br />
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A large and fragrant bowl of ground meat and vegetables was placed on the table along with some round pasta-like wraps. I was then instructed on the many methods of momo wrapping.<br />
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When the momo was cooked and I took my first bite, I knew that I didn't want that to be the last time I tasted these flavorful dumplings. I was taught how to make momo that day and wrote the instructions down in my journal. It was THAT life changing. <br />
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Want to know how? Here you go.<br />
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<a href="http://4.bp.blogspot.com/-ZYjh14P9NSU/URZlTkNBQTI/AAAAAAAAAXo/c73I1hprVTw/s1600/MOMO1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZYjh14P9NSU/URZlTkNBQTI/AAAAAAAAAXo/c73I1hprVTw/s400/MOMO1.png" width="375" /></a></div>
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<b><span style="font-size: large;">Meat and Vegetable Momo</span></b><br />
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<i>note: there are many versions of momo from all meat to all vegetable. This version of half meat half vegetable was how I was taught to make momo. I've used both ground chicken and ground turkey. Many people use pork. I'd shy away from beef. It just wouldn't be authentic as much of the Nepali population is Hindu and they don't eat beef. </i><br />
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<i>Serves (really it depends, I probably couldn't win a momo eating contest but I'd sure love the chance to try, and I'd do okay. I usually plan on this serving 3-4 hungry momo loving adults with no side dish and likely no dessert. Who wants to waste stomach space on dessert when you could just eat mo' momo? *tee hee*) </i><br />
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<i>Recipe from Sunni and adapted over the years to fit my preferences. I encourage you to play around with the seasonings and spices and even the vegetables.</i><br />
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<b>Ingredients:</b><br />
1 lb ground meat <i>(I prefer chicken)</i><br />
1 head broccoli, coarsely chopped<br />
1/2 head cauliflower, coarsely chopped<br />
1 bunch cilantro, chopped (if you don't LOVE cilantro, then reduce to half)<br />
1/2 bunch green onions, thinly sliced<br />
2 inch piece of fresh ginger, peeled and minced or grated<br />
6 cloves garlic, minced<br />
1 1/2 tablespoons vegetable oil<br />
1 tablespoons whole cumin seed<br />
salt and pepper to taste <br />
1 pkg round wonton wraps (found near the tofu in your grocery store)<br />
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<b>Directions:</b><br />
1. In a small frying pan heat the oil. When it is hot add the cumin seed. Cook for 30 seconds to 1 minute until the seed start to brown slightly and pop.<br />
2. In a large mixing bowl combine all ingredients except meat and wonton wraps. Taste and adjust seasonings to taste.<i> (Remember that you'll be adding meat so you want it to be over seasoned at this point, it takes a lot of salt to satisfy me, but it always does, feel free to add more ginger, garlic and cumin as well.)</i><br />
3. Add meat to vegetables and mix well. <br />
4. Now prepare your wrap space by placing out bowls of water, your wraps and the filling with plenty of small spoons. Enlist the help of your friends or family members to wrap the momo by wetting the outside edges of the wraps putting about a 1-2 teaspoons worth of filling in the center of the wrap and closing in any manner you choose. <i> (Be creative with wrapping your momo. I prefer to fold and press one side of the wrap and leave the other side flat. The husband brings four edges together in a little hobo packet. Many will just pinch the two sides together to create half circles.)</i><br />
5. Steam the momo in batches for 10 minutes a batch (I like to brush the steamer baskets with a little bit of oil to keep the momo from sticking). When we have lots of guests over, we like to have 3+ steamers going (we borrow our guests' steamers) to make sure we have a constant stream of hot momo.<br />
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<i>Note: Momo is usually served with char--a tomato based dipping sauce. When I first had momo it was served with a very simple, surely americanized sauce of tomato soup mixed with soy powder. I don't know what soy powder is or where to find it. I use soy sauce in the soup to taste and only dilute the soup a little more than half. </i><br />
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<i><b>What the husband thinks:</b></i> He LOVES momo. He's always suggesting we have friends over for momo. It is essentially a social food and we never have it without company. You see, I usually get out of much of the wrapping that way as I'm running around attending to the steamers and other matters. Hee hee.<br />
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<i><b>What the kid ate:</b></i> He won't touch the momo. Sooooo....we usually make him sweet potato fries to eat instead. One day he'll love momo. One day....Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-77612915150663166202013-01-05T12:22:00.003-08:002013-01-09T15:09:07.514-08:00Turkey, Avocado and Hummus Wrap<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm back!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Yeah, so it seems I took a temporary hiatus from food blogging for a while. I vow to be better. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">First of all, the winter is a difficult time to food blog when you mostly blog about dinners. Food photographs best when fresh and with natural light. When it gets dark shortly before five...well, you see the problem. Of course there are ways around that for someone who is really excited about food. But...unfortunately (or fortunately...yeah...) I am not all that excited about food right now.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">You see, I'm 14 weeks pregnant with baby #2. For me, this means food is about the last thing I want to think about. I tried. For you, I tried. I got a couple of recipes up after the morning sickness started (at 3 weeks!!! I didn't even know you COULD get sick that early) but I just couldn't do it anymore. If it makes you feel any better, our dinner table has been less exciting than this blog has. Although, if that made you feel better than I'll give you the side eye for a while....</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Anyway, yes, we're excited. Although, to be frank, it's hard to be excited about something that is making me sick ALL DAY (and night) long. I know what your thinking too. I can read your mind right though this computer screen. Your thinking, "Ashley, it's okay, your out of your first trimester, you'll feel better soon." Ha! I was sick with the kid all the way up to 30 weeks, and by then the heartburn kicked in so bad that it was hard to discern between that and the nausea. At least he had the decency to wait until 6 weeks to get me sick. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wow! I sound really grumpy. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Have you ever seen the movie "What to Expect When You're Expecting" I very much emphathise when Elizabeth Bank's character says "I just wanted the glow -- the one that they promise you on the
cover of those magazines. Well, I'm calling it: Pregnancy sucks! Making a
human being is really hard, I have no control over my body or my
emotions. Gar-bear [insert the Husband<span style="font-size: small;">'s n<span style="font-size: small;">ame here<span style="font-size: small;">]</span></span></span>, I'm sorry, all I want to do is punch you in the
face..."</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">All joking and grumpying (it's a word...now) aside pregnancy really is a beautiful thing. I'm making a human being, inside my body. Which I will later push <i>out</i> of my body. That's when the real work begins. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So here is a super easy and delicious wrap for you to enjoy. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wraps are amazing! I don't think I truly appreciated the awesomeness of wraps before trying to make dinner doubled over in pain. They are simple, fast, and delicious. Like I said, amazing. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">We love to pack these wraps whenever we need to take lunch with us anywhere. They keep well without getting soggy (as long as you make sure to dab the juice off the pickle beforehand) and letting them sit allows the flavors to really meld. But they are also fabulous for a light, quick dinner paired with sweet potato fries and a nice green salad. </span></span></div>
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<a href="http://4.bp.blogspot.com/-qH_dgh_fe8w/UOiLT19_YWI/AAAAAAAAAW0/4Gp6Bmmwzzw/s1600/TurkeyHummus2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qH_dgh_fe8w/UOiLT19_YWI/AAAAAAAAAW0/4Gp6Bmmwzzw/s320/TurkeyHummus2.png" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Turkey, Avocado and Hummus Wrap</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>makes 1 wrap (easily multiplies)</i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>recipe from: <a href="http://iowagirleats.com/2012/08/20/5-minute-lunch-turkey-avocado-hummus-wrap/" target="_blank">Iowa Girl Eats</a></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b> </span></span></div>
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 whole grain tortilla</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3-4 tablespoons roasted red pepper hummus</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3-4 slices deli slices roasted turkey</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">avocado slices</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">pickle slices</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Spread hummus on entire tortilla, top with turkey avocado and pickles. Enjoy</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Note</b>: if you are going to pack this for a lunch, make sure to dab the juices off the pickle. You may also want to rub the avocado slices with a small amount of lime juice to keep it fresh.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>What the Husband thinks</b>: He loves these. He really loves most anything that gets wrapped in a tortilla. So easy to please! I first made these for lunch on a flight to visit family. We both liked them so much they got made again for the flight back home.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span> </div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate</b>: The hummus, by the spoonful. Such a strange kid. Won't touch mac' n' cheese but LOVES hummus.</span></span> </div>
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Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1tag:blogger.com,1999:blog-1852584487946944387.post-33115616850540606522012-12-04T13:00:00.000-08:002012-12-04T13:00:38.329-08:00The Fluffiest Pumpkin Pancakes with Cinnamon-Nut Syrup<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Yes, another pumpkin recipe. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I admit it, I have a problem.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I can rationalize it because I'm putting squash in my breakfast. Yes, I may be drenching it with sugary cinnamon syrup...but...</span></span><br />
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<a href="http://1.bp.blogspot.com/-HOUcwaw-nUg/UL5addFzRBI/AAAAAAAAAVg/rdETiFvQcaU/s1600/ppancakes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HOUcwaw-nUg/UL5addFzRBI/AAAAAAAAAVg/rdETiFvQcaU/s320/ppancakes1.JPG" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">There is no other way I could convince the kid to eat squash, for breakfast of otherwise. Getting any vegetable into him (other than sweet potatoes and spinach--in <a href="http://balancingthetable.blogspot.com/2012/07/gathered-spinach-scramble-and-thoughts.html" target="_blank">these</a>) has been a challenge lately. He's been coming down with illness after illness. Cold, followed by unexplained fever followed by another cold. The poor kids been miserable. He's been eating very little (although he's normally such a big eater that it's hard to tell). And sleeping a ton. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Of course, as soon as he went into a dry spell from his sickness I get the flu, followed by a cold. We're just waiting for the husband to get his turn. Of course, he's taken such good care of us he probably deserves a free pass. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So, I've decided that pumpkin pancakes for breakfast is a very, very good thing.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This recipe produces insanely fluffy pancakes. Paired with homemade cinnamon syrup <span style="font-size: small;">with</span> a handful of walnuts for crunch...these are amazing. Add a dollop of homemade whipped cream and you upgrade these to absolutely wicked. Like I'll-probably-never-get-pumpkin-pancakes-from-IHOP-again good. For me, that's REALLY good.</span></span><br />
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<a href="http://1.bp.blogspot.com/-EYvS-cZln1o/UL5bCHqMjbI/AAAAAAAAAV0/ZS60infREYM/s1600/ppancakes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-EYvS-cZln1o/UL5bCHqMjbI/AAAAAAAAAV0/ZS60infREYM/s320/ppancakes3.JPG" width="319" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Fluffiest Pumpkin Pancakes with Cinnamon Nut Syrup</span></span></b><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">makes 16 pancakes</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">pancake recipe adapted from January 2007 Better Homes and Gardens</span></span></i><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients: </b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup all purpose
flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup whole wheat flour </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons.
packed brown sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon baking
powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Tablespoon pumpkin
pie spice</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 3/4 cups milk</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 eggs, lightly
beaten</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup canned
pumpkin</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup cooking oil</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp vanilla</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. In a large bowl
combine the dry ingredients. In a second bowl combine eggs and
remaining ingredients. Stir milk mixture into flour mixture until slightly
lumpy.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Heat a lightly
greased griddle or heavy skillet over medium heat. For each pancake pour 1
quarter cup batter onto griddle. Cook until golden; turn when tops are bubbly
and edges are slightly dry (1 to 2 minutes per side). </span></span></div>
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<span style="font-size: large;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Cinnamon-Nut Syrup</span></b></span></div>
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Makes about 2 cups </span></span></i><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>syrup recipe adapted from <a href="http://www.fortheloveofcooking.net/2008/11/pumpkin-pancakes-with-cinnamon-syrup.html" target="_blank">For the Love of Cooking</a></i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span><b>Ingredients:</b> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>1/2 cup white sugar</span><br /><span>1/2 cup packed brown sugar</span><br /><span>1 1/2 Tablespoons all purpose
flour</span><br /><span>1tsp ground cinnamon</span><br /><span>1 tsp. vanilla extract</span><br /><span>1 cup water</span><br /><span>1/2 cup chopped walnuts or pecans</span></span></span>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Stir the sugars, flour and cinnamon together in a small saucepan. Whisk in the water and heat over medium high heat until boiling, stirring frequently. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Let it boil for a 1-2 minutes until thickened, stirring constantly. Remove from heat, stir in vanilla and set aside until needed.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>What the </b><span style="font-size: small;"><b>Hus</b><span style="font-size: small;"><b>band thin</b><span style="font-size: small;"><b>ks</b>: He wasn't as swept away <span style="font-size: small;">by these as I was but agrees they are probably the <span style="font-size: small;">best pumpkin pan<span style="font-size: small;">cakes I've made. In full disc<span style="font-size: small;">loser, the con<span style="font-size: small;">fession may have been ma<span style="font-size: small;">de under dure<span style="font-size: small;">ss. </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-XoEe8uqcnz0/UL5awcZ3LKI/AAAAAAAAAVs/eXNnwztWKMc/s1600/ppancakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="http://1.bp.blogspot.com/-XoEe8uqcnz0/UL5awcZ3LKI/AAAAAAAAAVs/eXNnwztWKMc/s320/ppancakes2.JPG" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>What the <span style="font-size: small;">kid ate:</span></b> <span style="font-size: small;">Squash! <span style="font-size: small;">In<span style="font-size: small;"> pancake form. And it's something I'm going to celebr<span style="font-size: small;">ate. We didn<span style="font-size: small;">'t <span style="font-size: small;">g<span style="font-size: small;">ive him any sy<span style="font-size: small;">rup. He <span style="font-size: small;">is yet unawa<span style="font-size: small;">re of it<span style="font-size: small;">s exi<span style="font-size: small;">stence. But <span style="font-size: small;">he enjoyed using whipped cream as a dip. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1tag:blogger.com,1999:blog-1852584487946944387.post-42578193609931111162012-11-03T21:06:00.000-07:002012-11-03T21:06:41.623-07:00Cook once, eat twice: Kale Pesto
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">Having a newborn is rough. The kid is now 21 months old and I already find myself forgetting how difficult it can be to have a brand new baby. Having your first kid especially rocks your world. I felt like my life turned upside down after the kid was born. It took me over a year to really get my feet back under me. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">It's certainly a wild ride. But one that is well worth it. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-TB1qWM-VcZk/UJXGRTe1eRI/AAAAAAAAAUo/yEeWXa6UPhk/s1600/kalepesto1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TB1qWM-VcZk/UJXGRTe1eRI/AAAAAAAAAUo/yEeWXa6UPhk/s320/kalepesto1.JPG" width="319" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">We visited some friends today and their tiny 1 week old. They look so tired and a little stunned. I wanted to tell them that it gets better fast. That life goes on a little bit at a time. You have to learn to walk and talk again, but you keep moving forward. And it gets so fun. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">But I don't think they could have understood. They are too busy becoming the great parents they are going to be. I think we all are. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">Those first few months feel like you are drowning. And then it is wonderful (with periodic moments where you begin to drown again).</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">Parenthood is amazing! I wouldn't go back if I could. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">This kale pesto is certainly something I'll keep in my freezer for those drowning periods. It is incredibly healthy. With super food kale, omega 3 rich walnuts, and heart healthy olive oil it is a powerhouse of nutrition. It also tastes incredibly rich. The perfect fall/winter counterpart to summery basil pesto. The pizza was good (I thought it tasted best cold the next day) but the sandwiches...incredible. But maybe I'm just in a mood. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;"><br /></span></span></span></div>
<div style="font-weight: bold; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">If you feel inclined you could also toss some of this pesto with a big batch of pasta. Mix a little of the pasta cooking water with the pesto to thin it out and help it stick to the pasta before mixing. </span></span></span></div>
<div style="font-weight: bold; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;"><br /></span></span></span></div>
<div style="font-size: 11pt; font-weight: bold; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;"><span style="font-size: small;">And, if you're a parent, enjoy it. If you're currently drowning, eat pesto...</span></span></span></div>
<div style="font-size: 11pt; font-weight: bold; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"> <a href="http://1.bp.blogspot.com/-bmFjVV96oZg/UJXGma_p7DI/AAAAAAAAAU0/a8bK4yrKfOo/s1600/kalepesto2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bmFjVV96oZg/UJXGma_p7DI/AAAAAAAAAU0/a8bK4yrKfOo/s320/kalepesto2.JPG" width="320" /></a></span></div>
<div style="font-weight: bold; margin: 0in;">
<br /></div>
<div style="font-weight: bold; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Kale
and Walnut Pesto</span></span></div>
<div style="font-style: italic; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">makes
2 cups</span></span></div>
<div style="font-style: italic; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">adapted from <a href="http://blogs.babble.com/family-kitchen/2010/11/12/easy-healthy-kale-walnut-pesto/" target="_blank">One Hungry Mama </a></span></span></div>
<div style="font-style: italic; margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1
bunch of kale, washed and ribs removed</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1
tsp olive oil, plus 1/2 c (more or less)</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1
c walnuts</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2
c grated Parmesan cheese </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1
clove garlic</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbs. lemon juice </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">salt
and pepper, to taste</span></span></div>
<div style="font-style: italic; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Lightly steam the
kale.*(I do this in my microwave for about 2 minutes)</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Heat teaspoon of olive oil in a pan. Add walnuts and toast, stirring frequently until brown and fragrant. </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. In the bowl of a food processor place kale, walnuts, Parmesan and garlic. Slowly add the remaining olive oil while the machine runs (you may need more or less).
Pesto is done when it’s pureed and creamy. Stir in the lemon juice and salt and pepper to taste. </span></span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-3Z2vKrtV9nA/UJXHTFHFY0I/AAAAAAAAAVE/z8CeKfFOXNQ/s1600/pestosandwich2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3Z2vKrtV9nA/UJXHTFHFY0I/AAAAAAAAAVE/z8CeKfFOXNQ/s320/pestosandwich2.JPG" width="320" /></a></span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ham, Swiss and Pesto Sandwiches</b></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>makes 4 sandwiches</i></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>a Balancing the Table Original</i></span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">8 slices whole grain bread</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup kale and walnut pesto </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">8 slices, thick deli cut ham</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 slices Swiss cheese</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">butter, softened</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Spread 2 tablespoons of pesto on 4 of the bread slices, top each with 2 slices of ham and 1 slice of cheese. Place the remaining bread slices on top. </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Spread butter on each side of the sandwich. Grill sandwiches in a preheated pan over medium low heat until golden brown on each side and the cheese is melted.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>What the husband thinks</i>:</b> that these are better than just plain ham and Swiss sandwiches. </span></span></div>
<div style="font-size: 11pt; margin: 0in;">
<br /></div>
<div style="font-size: 11pt; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><i>What the kid ate:</i> </b> Shhhhh....he ate kale and didn't even know it. We'll just keep it under our hats. </span></span></div>
<div style="font-size: 11pt; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-GKol6gbWr1Y/UJXG6S14M4I/AAAAAAAAAU8/BgSBaBOBB4w/s1600/pestopizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-GKol6gbWr1Y/UJXG6S14M4I/AAAAAAAAAU8/BgSBaBOBB4w/s320/pestopizza.JPG" width="320" /></a></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Pesto, Goat Cheese and Tomato Pizza</b></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>makes 1 large pizza</i></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 lb. ball of whole wheat pizza dough</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">olive oil</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">garlic salt </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup kale and walnut pesto</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 oz. goat cheese</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2-3 Roma tomatoes, sliced thin </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat oven (and pizza stone if desired) to 425 degrees Fahrenheit.</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. Roll pizza dough out into a large circle, prick the dough generously with a fork to prevent bubbles. Brush dough with olive oil and sprinkle lightly with garlic salt. Transfer to preheated oven and bake for about 5 minutes.</span></span></div>
<div style="font-family: Calibri; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Remove pizza from oven and spread with pesto. Sprinkle goat cheese over pesto. Lay the to<span style="font-size: small;">mato slices on top. Return to oven and continue cooking for 8-10 minutes or until cheese is softened and the crust is golden brown. </span></span></span></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>What the husband thinks: </b></i>That this pizza is good. It's not amazing. But good especially considering how healthy it is. </span></span></div>
<div style="margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>What the kid ate:</b></i> the crust. He was in a bad and picky<span style="font-size: small;"> (</span>an<span style="font-size: small;">ti<span style="font-size: small;">-</span>green<span style="font-size: small;">) </span></span>mood that day. I may try again. </span></span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-16116594389871948752012-10-23T14:35:00.000-07:002012-10-23T14:41:50.797-07:00Pumpkin Oatmeal Muffins<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I have a mild
obsession <span style="font-size: small;">with</span> pumpkin.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">There, I admit it.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I see anything
"pumpkin" and I must have it.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aumQrx_Ko94/UIcHT8asa2I/AAAAAAAAATY/PBbTFFWNtvA/s1600/POMuffin1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://1.bp.blogspot.com/-aumQrx_Ko94/UIcHT8asa2I/AAAAAAAAATY/PBbTFFWNtvA/s400/POMuffin1.JPG" width="400" /></a></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I think that is why
I love fall so much.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<a name='more'></a></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Growing up, my grandmother made the BEST
pumpkin chocolate <span style="font-size: small;">chip </span>cookies. She still
does. She keeps #10 cans of them in her
freezer. They are wonderful straight
from the fridge. Perhaps that is why I
love pumpkin...anything...as much as I do.
It's just part of me reaching for those childhood days, standing on a
kitchen chair next to my grandma in front of her white mixing machine. She used to let me pour the ingredients
through the hole in the top. I loved
watching the ingredients swirl around as the mixer hummed and groaned.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add "eating
grandma's pumpkin chocolate chip cookies" to the list of things I miss
about living near family.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">*sigh*</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">These muffins are a
wonderful way to start off any autumn morning.
Warm and hearty with gooey chocolate chips...YUM! Filled with whole grains and wonderfully
healthy pumpkin they make a not-entirely-unhealthy breakfast as well. I think I'm going to make a new tradition
involving these very muffins. Eating
them on the first Sunday in October...and the second...and the third...</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Nqg16AJdxQI/UIcIXua7MMI/AAAAAAAAAT0/Kr7bSl8UnMw/s1600/pomuffins4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Nqg16AJdxQI/UIcIXua7MMI/AAAAAAAAAT0/Kr7bSl8UnMw/s400/pomuffins4.JPG" width="400" /></a></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Pumpkin Oatmeal Muffins </b></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></div>
<div style="margin: 0in;">
<i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">a balancing<span style="font-size: small;"> the tabl<span style="font-size: small;">e original</span></span></span></span></i></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: small;"><span style="font-size: small;">makes 12 muffins </span></span></i><b> </b></span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b>
</span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cups flour <br />1/2 cup whole wheat flour<br />1 tablespoon baking powder <br />1/2 teaspoon baking soda <br />2 teaspoons pumpkin pie
spice <br />3/4 tsp kosher salt<br />1 cup quick oats <br />1/2 cup packed brown sugar <br />1 large eggs, beaten <br />3 tbs oil<br />3 tbs applesauce</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup solid-pack canned
pumpkin</span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup milk <br />1 tsp vanilla<br />1/2 cup chocolate chips</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><b>Directions:</b><br />1. Preheat oven to 400ºF.<br />2. In a large bowl, com<span style="font-size: small;">b</span>ine flours<span style="font-size: small;">, baking soda, baking powder, pumpkin <span style="font-size: small;">pie spice<span style="font-size: small;"> salt, oats and brown sugar.</span></span> </span><br />3. In a medium bowl, combine
egg, oil, applesauce<span style="font-size: small;">, pum<span style="font-size: small;">pkin and milk</span></span>.<br />4. Stir wet ingredients into dry
ingredients until just moist, do not overmix. Distribute batter between 12 greased muffin<span style="font-size: small;"> tins, Bake 20-25 minutes or until lightly browned and a toothpick inserted in the center of one muffins comes <span style="font-size: small;">our cle<span style="font-size: small;">an.</span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H9P-_J_Wu7U/UIcHvShAJhI/AAAAAAAAATg/De6uz94xDRQ/s1600/pomuffins2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-H9P-_J_Wu7U/UIcHvShAJhI/AAAAAAAAATg/De6uz94xDRQ/s400/pomuffins2.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <b>What the husband thin</b><span style="font-size: small;"><b>ks:</b> He didn't ever<span style="font-size: small;"> mention. He was too <span style="font-size: small;">busy gobbling these up.</span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>What the kid ate:</b> See for your<span style="font-size: small;">self:</span></span></span></span></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EzrenQUaP8Y/UIcL9tdh29I/AAAAAAAAAUM/UO0HaW4BAdc/s1600/IMG_1825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-EzrenQUaP8Y/UIcL9tdh29I/AAAAAAAAAUM/UO0HaW4BAdc/s400/IMG_1825.JPG" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com3tag:blogger.com,1999:blog-1852584487946944387.post-77240692604456037872012-10-17T14:56:00.001-07:002012-10-17T14:56:55.268-07:00Chocolate (Veggie) Bread <span style="font-size: small;">
</span><br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Something AMAZING
happened today. </span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">The kid woke up from
his nap happy. I means babbling,
giggling happy. When I heard his happy
noises over the baby monitor I nearly choked on my water. </span></span></div>
<div style="margin: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-f4e0-J7BoGU/UH8gaInA0WI/AAAAAAAAAS4/LYRiJx5qhyo/s1600/Chocolate+(Veggie)+Bread2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-f4e0-J7BoGU/UH8gaInA0WI/AAAAAAAAAS4/LYRiJx5qhyo/s400/Chocolate+(Veggie)+Bread2.JPG" width="332" /></a></span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">His whole life he's
been a grumpy nap waker. I'm talking
takes-a-half-hour-or-more-to-get-him-to-stop-screaming grumpy. It's something I've adjusted my life around. It's not great but it's manageable. </span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This is why his
behavior today was such a shock. He
stayed happy when I went in to get him, asked me a few questions (all "What's this?"), let me change his
diaper without a fuss...amazing. Right
now he is watching the screen saver on our desktop, munching on raisins. It's the little things, people.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So, I thought I'd
take this opportunity, since the house is clean and the kid is occupied, to
share a recipe with you.</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chocolate Veggie
Bread!</span></span></div>
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<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I
know...genius. </span></span></div>
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<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">It's a sweet, quick
bread loaded with veggies--a wonderful way to sneak vegetables to your kids
without them even knowing. In addition
to spinach, zucchini, and carrots--this bread also includes garbanzo
beans--adding an extra boost of protein and fiber. </span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">While you may be
tempted to serve this bread warm, don't.
Cooling allows the flavor of the spinach to become less dominate. You can still taste it slightly in the
finished bread, but it is delicious with a cold glass of milk.</span></span></div>
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<br /></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Maybe I'll make some more today to celebrate the kids mood...</span></span></div>
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<div style="font-weight: bold; margin: 0in;">
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Chocolate (Veggie) Bread</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>makes 1 loaf</i></span></span></div>
<div style="font-weight: bold; margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-weight: normal;">a balancing the table original </span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b> </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 3/4 cups flour </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon baking
soda</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon baking
powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon
cinnamon</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup unsweetened
cocoa (23 g)</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 ripe banana</span></span></div>
<div style="margin: 0in;">
</div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup granulated
sugar</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 eggs </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2-3 cups fresh spinach</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups garbanzo beans (drained and rinsed)</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 carrot, shredded </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 small zucchini, shredded</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon vanilla
extract</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup semi-sweet
chocolate chips</span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon flour </span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat oven to 325 degrees. Spray a large loaf pan with non-stick cooking spray. In a medium bowl combine the 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon and cocoa powder and mix well.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2. In a food processor or blender combine the banana, sugar, eggs, spinach, and beans. Process until the spinach is finely pureed. Transfer to a large bowl and stir in the carrot, zucchini and vanilla.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. Add dry ingredients and stir until just combined.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. In a small bowl toss the chocolate chips with the remaining tablespoon of flour (this keeps the chocolate chips from sinking to the bottom during baking. Fold chocolate chips into the batter.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean (you may want to check in a few places to make sure you didn't hit a chocolate chip the first time). 6. Allow to cool in pan for at least 30 minutes then carefully remove from pan. Allow to finish cooling completely before serving.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>What the husband thinks:</b> He liked it. He may have whined a little about the slight metallic taste that the spinach adds to it. But that didn't keep him from eating his far share.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate</b>: As much of this as he could get his hands on. I didn't let him go too crazy because of the high amount of sugar, but he would have eaten the whole loaf had I let him.</span></span><br />
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<br />Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1tag:blogger.com,1999:blog-1852584487946944387.post-8593283691924124492012-10-13T17:23:00.000-07:002012-10-13T18:04:11.024-07:00Cook Once--Eat Twice: Butternut Gnocchi Soup--Butternut Squash Gnocchi<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I've been absolutely loving the fall weather we've been having lately. We've been going to the park when it's dry and baking (with pumpkin) when it's wet. I love fall! I may have mentioned that before.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">My cooking is very seasonal. Fall and winter is the time of soups, squashes and roasted vegetable. This recipe combines them all in a fabulous way.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-MvX8UUL6Ing/UHnQLdi4HSI/AAAAAAAAASM/bmHlTuF-WL4/s1600/gnocchisoup1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-MvX8UUL6Ing/UHnQLdi4HSI/AAAAAAAAASM/bmHlTuF-WL4/s400/gnocchisoup1.JPG" width="400" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I made the butternut squash gnocchi for dinner one night. I really enjoyed it. Unfortunately, the husband did not. He didn't dislike it but he is not one to enjoy something like this and therefore did not eat seconds. The kid just sat in his high chair and screamed...wouldn't even try it. So, I had a bunch leftover. As much as I enjoyed this I knew I couldn't finish it on my own. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Well, when life hands you leftovers...MAKE SOUP!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-J-q4_uPVTng/UHnP8u3HDzI/AAAAAAAAASE/czvUutqF3lA/s1600/gnocchi3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-J-q4_uPVTng/UHnP8u3HDzI/AAAAAAAAASE/czvUutqF3lA/s400/gnocchi3.JPG" width="400" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This soup recipe was one I just threw together with ingredients I had on hand. And it was delicious. The husband gobbled it up as well. The kid...well...he screamed again (he's in a very picky phase--I hope).</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Creamy, flavorful, and full of vegetabaly goodness (yes, it's a word)--this soup will not disappoint in the flavor or health department. The sweetness of the butternut squash pairs beautifully with the sage and nutmeg. Yum! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Have I mentioned I love fall?</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: x-large;">Meal 1:</span></b></span></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Butternut Squash Gnocchi with Garlic, Butter and Sage Sauce </b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-9kIamXJkUoc/UHnPclv8NII/AAAAAAAAAR0/G-3ibp5_W0Q/s1600/gnocchi1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-9kIamXJkUoc/UHnPclv8NII/AAAAAAAAAR0/G-3ibp5_W0Q/s400/gnocchi1.JPG" width="400" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>serves 3</i></b> if you want to have enough leftover for the soup</span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;">-if you are cooking for more I suggest you double the gnocchi recipe</span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Recipe at <a href="http://iowagirleats.com/2012/10/01/butternut-squash-gnocchi-with-garlic-butter-sage-sauce/" target="_blank">Iowa Girl Eats</a></span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I thought about re-posting the whole recipe but decided against it</span>. Kristin over at Iowa Girl Eats has some wonderful pictures of the gnocchi making process. The rest of her blog is absolutely fabulous as well--so check it out.</span></div>
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<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>Note: save any leftover butternut squash puree you have to add to the soup</i> </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: x-large;">Meal 2:</span></b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Butternut Gnocchi Soup</span></b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-MvX8UUL6Ing/UHnQLdi4HSI/AAAAAAAAASM/bmHlTuF-WL4/s1600/gnocchisoup1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-MvX8UUL6Ing/UHnQLdi4HSI/AAAAAAAAASM/bmHlTuF-WL4/s400/gnocchisoup1.JPG" width="400" /></a></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Butternut Gnocchi Soup</span></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b><span style="font-size: large;"><span style="font-size: small;">serves 5</span> </span></b></i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>a balancing the table original</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons oil </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 onion, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 celery stalks, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 garlic gloves, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 links Italian turkey sausage, casings removed</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">5 tablespoons flour</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">leftover squash puree from the gnocchi</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">4 cups milk less the amount of puree (i.e. I had 1/2 cup puree and used 3 1/2 cups milk)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 carrots, shredded</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">3 cups chicken stock</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">3-4 cups leftover butternut squash gnocchi </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups fresh spinach, coarsely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">8 fresh sage leaves, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">a few grates of nutmeg</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1. Heat oil in a large pot over medium heat. Add onions and celery and saute for 5 minutes or until softened. Add garlic and saute an addition 30 seconds, or until garlic is just lightly browned. Add sausage and stir, breaking up sausage, until browned.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2. Whisk in the flour and allow to cook for about 1 minute. Slowly whisk in the milk and puree. Add carrots and stir to combine. </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">3. Cook 5-10 minutes, stirring constantly until soup begins to thicken slightly. Add stock and leftover gnocchi and stir until heated through. Stir in spinach, sage and nutmeg and cook for an additional minute, or until spinach is just lightly wilted. </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">4. Serve and enjoy!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-EHoEFTQFQR4/UHnQS78CrUI/AAAAAAAAASU/et4ScB3ntFA/s1600/gnocchisoup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-EHoEFTQFQR4/UHnQS78CrUI/AAAAAAAAASU/et4ScB3ntFA/s400/gnocchisoup2.JPG" width="398" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the husband thinks:</b> That this soup was amazing. I tell you, it wasn't that he didn't like the butternut squash gnocchi. He just didn't like it with just the butter sauce. He LOVED it in the soup.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-R4ve8bZgmv0/UHnPuDWrNGI/AAAAAAAAAR8/-JUe3cU5nzE/s1600/gnocchi2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://3.bp.blogspot.com/-R4ve8bZgmv0/UHnPuDWrNGI/AAAAAAAAAR8/-JUe3cU5nzE/s400/gnocchi2.JPG" width="400" /></a></span></div>
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<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate:</b> a dinner roll. *shaking head* </span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com3tag:blogger.com,1999:blog-1852584487946944387.post-20680025328164789072012-10-05T17:06:00.001-07:002012-10-05T17:24:08.727-07:00Veggie Patties with Kicked-Up Ketchup<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"> So, I've made the switch to dried beans. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I know what you're thinking... </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Is she crazy?...</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Had she lost all her money in the stock market?...</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Does she just have way to much time on her hands?...</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The answer to all these questions is no. Although I am constantly reevaluating the first one. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The truth is that I've chosen to do it both to keep our grocery bill in check and to avoid as much <a href="http://en.wikipedia.org/wiki/Bisphenol_A" target="_blank">BPA from canned foods</a> as possible. I'll admit though that it has been quite the learning curve. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">First there is the actual cooking of the beans. Well, actually that is not quite true, first you have to soak the beans for at least eight hours. That's right! Eight hours! This requires planning folks. i.e. thinking ahead. Something a scattered brained mother of an almost two year old is not particularly good at. Then, there is the cooking of the beans, which entails boiling them FOREVER. Seriously, between park time, lunchtime, walk time, nap time, post-nap screaming time, etc who has time for that. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">The use of a pressure cooker significantly decreases the cooking time, but that has it's own challenges. You see, I'm pressure cooker impaired. It seems that no matter what I do I end up with bean juices spraying out the top and covering my stove top in it's glory. Yay!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">And then, if I get past that hurdle, I always seem to overcook them to a mush. I swear to you, I have scoured over the pressure cooker charts for beans. I've tried both quick release and natural release and still I open my pressure cooker to find something that looks more like split peas soup than a substitute for canned beans.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Because of these things, I'm ashamed to admit, there has been more than one time I have sent the husband to the store for a last minute can of beans.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm getting better though. I've been setting the bag of beans on the counter instead of the cupboard when I get home from the store, serving as a reminder to start soaking them. I've figured out that my pressure cooker works best if I cook a bag of beans in two batches. And I'm slowly starting the figure out my pressure cookers specific bean cooking time. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I wouldn't call myself a bean cooking expert. But I'm getting there.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Packed with nutrient rich sweet potatoes and protein of fiber rich garbanzo beans these veggie patties definitely wins points in the "healthy" category. Carrot, zucchini and spinach add to this roundup of vegetables. Serve this with "kicked-up" ketchup to make this more kid friendly and enjoy this quick, cheap and easy vegetarian supper.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Veggie Patties with Kicked-Up Ketchup</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>serves 4-5</i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>recipe adapted from <a href="http://www.barnesandnoble.com/w/healthy-family-meals-american-heart-association/1112757172" target="_blank">AHA's Healthy Family Meals</a></i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups chickpeas/garbanzo beans (or 1 can, drained)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large sweet potato, cubed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large carrot, shredded</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 small zucchini, shredded</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup spinach, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup frozen whole-kernel corn</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup all-purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon ground flax seed (optional)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon garlic powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon onion powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon cumin</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon olive oil</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup ketchup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon Dijon mustard</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon honey (substitute with agave for a vegan version)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon lemon juice</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat the oven to 375 degrees Fahrenheit. In a medium microwave safe bowl, place the sweet potatoes and 1/4 cup water. Cover and microwave on high until very tender, about 3-5 minutes.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. In a food processor or blender process the chickpeas and sweet potatoes until smooth. Transfer to a medium bowl.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. Stir in the carrot, zucchini, spinach, corn, flour, garlic powder, onion powder, cumin, salt and pepper until combined. Shape into 4 or 5 large patties. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4. In a large skillet, heat the olive oil over medium high heat. Add the patties and cook for 2-3 minutes per side, until browned. Transfer to a baking sheet and bake for 10 minutes, or until heated through.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 5. Meanwhile, in a small bowl, stir together the remaining ingredients. Serve with the cooked patties.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the husband thinks:</b> That it's not a bad way to eat sweet potatoes. He likes them, although he'd take meat over these any day. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate:</b> Sweet potato fries. What! I didn't say they were <i>my </i>kid friendly.</span><br />
<br />Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-40189687146092184782012-09-25T17:48:00.004-07:002012-09-25T17:48:44.499-07:00Caramel Apple Muffins<span style="font-family: Arial,Helvetica,sans-serif;"><br />Ah, Fall!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">It's here. The evenings are lovely and cool and the days are bearable.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">We've been going to the park a lot more. We spend time after dinner in the yard. And it's getting to be jacket weather. I love jacket weather. Not only is the kid adorable in a hoodie but I love wearing jackets. They cover-up unattractive...bulges. I start wearing jackets the first chance I get. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">These muffins certainly won't help with my bulge problem. I guess they could be worse. But the concept I have difficulty with is quantity not quality. I'm working on it...slowly. Maybe I'll work on it harder after I eat this last muffin...</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">With apples inside and on top and drizzled with a caramel sauce these muffins taste like fall. I can't wait to start baking more as the weather cools. I love autumn. It is, without a doubt, my favorite season. And these muffins just make it that much better.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Caramel Apple Muffins</span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>makes 12</i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>Adapted from Baking Made Simple</i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 apples</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon lemon juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/4 cup all purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup whole wheat flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp baking powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons ground cinnamon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 tablespoons butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg, beaten</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>caramel topping</i></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons light brown sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tablespoons butter</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions<i>:</i></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat oven to 400 degrees. Grease a 12 cup muffin pan. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. core and grate on of the apples. Slice the other apple into 1/4 inch thick wedges and toss with the lemon juice. Sift together the flours, baking powder, cinnamon and salt. Stir in the sugar and grated apple. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. Melt the butter and combine with the milk and egg. Stir into dry ingredients until just combined. Do not overmix.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4. Spoon the batter into the prepared muffin pan. Arrange two apple slices on top of each muffin.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5. Bake for 20-25 minutes, or until risen and golden brown. Carefully transfer to a wire rack to cool.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6. Prepare the caramel topping by placing all the ingredients in a small saucepan and heat, stirring constantly, until the sugar has dissolved. Increase the heat and boil rapidly for 2 minutes, or until slightly thickened and syrupy. Cool slightly, then drizzle over the muffins and allow to set before enjoying.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i> </i> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the husband thinks:</b> That these are really good. He doesn't get as sentimental as I do about food however so he didn't insist on how fall-like these are. Oh well.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate:</b> Do you really have to ask? It's sweet. Oh course he ate one and enjoyed it.</span><br />
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<br />Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-15752842375081977662012-09-20T17:44:00.000-07:002012-09-20T17:45:01.734-07:00Hawaiian Chicken Burgers<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">Since we moved to Alabama with the knowledge that we would be here a minimum of three and a half years there has been the thought in the back of my mind that we might be able to leave sooner. It's not that I don't enjoy living in Alabama. The city we live in is wonderful. It's a beautiful place and extremely family friendly. The people down here are extremely nice. The lack of a real winter is a huge bonus (I tend to fall a lot...on the ice...and otherwise).</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">The truth is we just miss living out West. We miss being close to family. We want the kid to know his cousins (all 20 of them!). </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Up to this point the husband has been fairly miserable in his job and we spent a lot of time considering our other options. Specifically, leaving Alabama and finding work elsewhere. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">He was getting close to getting very serious too. He had a deadline, the end of October, when he would kick his job searching into high gear. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Well *sigh* things turned around at work and he is now enjoying his job quite a bit more and the future looks even brighter. Which is wonderful! I'm very happy.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">But I admit, that there is this little part of me that is disappointed. I have to let go of that bit of hope I have been clinging onto for the last 21 months and it is not without a small amount of pain. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">But I'm looking on the plus side. We can go comfortably camping in October, the Alabama autumns are amazing, and grilling season lasts much longer. So I can keep grilling up these delicious burgers well into fall...and you can bet that I will.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">A delicious teriyaki flavored chicken burger is topped with Swiss cheese, grilled pineapple, tomato slices, lettuce and a teriyaki mayonnaise. Ground chicken, if you were not aware, is the new ground turkey. Kind of the way pink is the new black. Except without making a fashion statement and in a more delicious way. Ground chicken is much easier to find that it was 5 years ago and for good reason. It shares a lower content but taste more mild than ground turkey. Plus, since I saw a Dirty Jobs episode on turkey farming I'll admit I'm less inclined to eat turkey than I used to be. Blech! That show will put anyone off meat.</span><b><br /></b></span><br />
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<a href="http://4.bp.blogspot.com/-1s1gyQg_f84/UFhqf-5jiqI/AAAAAAAAAP0/Kc7BaXiRTNo/s1600/HawaiianChicken2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://4.bp.blogspot.com/-1s1gyQg_f84/UFhqf-5jiqI/AAAAAAAAAP0/Kc7BaXiRTNo/s400/HawaiianChicken2.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Hawaiian Chicken Burgers</b></span><br />
<i>serves 6</i><br />
<i>a Balancing the Table Original</i><br />
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<b>Ingredients:</b><br />
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2 slices bread<br />
2-3 tablespoons milk<br />
2 lbs. ground chicken<br />
1/2 cup teriyaki sauce<br />
6 slices fresh pineapple <br />
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1/2 cup mayonaisse<br />
2 tsp dijon mustard<br />
1/4 cup teriyaki sauce <br />
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6 hamburger buns <br />
6 slices Swiss cheese<br />
6 tomato slices<br />
6 lettuce leaves<br />
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<b>Directions:</b><br />
1. Crumble bread slices into a large bowl. Add milk and little bit at a time, mixing well with hands, until it forms a thick paste. Add chicken and teriyaki sauce and mix until just combined.<br />
2. Form into 6 large patties. These will be very large. If you prefer smaller burgers than adjust accordingly.<br />
3. Preheat grill to high heat (for charcoal grill look <a href="http://www.seriouseats.com/2010/04/grilling-how-hot-heat-fire-temperature-for-food-meat-burgers-chicken-veggies-fish.html" target="_blank">here</a>). Cook burgers and pineapple slices on grill for about 5 minutes per side or until the burgers are thoroughly cooked and the pineapple is nicely charred, but not burnt. For the last 2 minutes of the burgers cooking time, place a cheese slice on each burger and allow to melt while they finish cooking.<br />
4. In a small bowl combine the mayonnaise, mustard and teriyaki sauce. Stir until thoroughly combined.<br />
5. Construct burgers by spreading sauce on both sides of the hamburger buns. Layer a burger, grilled pineapple, a tomato slice and a piece of lettuce on each bun and replace the top of the hamburger bun.<br />
6. Enjoy!<br />
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<b>What the Husband thinks:</b> He agrees that this may be the best burger he's ever had. Or at least in the top five. It's my #1.<br />
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<b>What the kid ate:</b> Grilled sweet potatoes and some whole wheat hamburger bun. He may have tried a bite of the burger but wouldn't eat anymore. He's not a big meat eater--although he will eat my turkey sloppy joes and crock pot shredded chicken. So, that's a start.Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-55004084029065834812012-09-12T17:42:00.000-07:002012-09-12T17:51:00.740-07:00Zucchini Soup with Poor Man's Pesto<span style="font-size: large;"><span style="font-size: small;">I had the opportunity spent today watching an extra toddler and a small infant. I'm pretty exhausted. Surprisingly enough it wasn't as crazy as I thought it would be. The baby slept most of the day which is a concept completely foreign to me. He was laying down on the floor staring around one minute and the next time I looked over at him he was asleep. It was a stark contrast to my own experience with the kid who had to be rocked for a half hour before taking a 10-15 minute nap. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">The kid was MUCH more fussy as well. The baby, for the twelve hours he was here didn't cry once. It. Was. Nuts. If I could guarantee a baby like that I wouldn't hesitate to have another. As it is I'm a little gun shy.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">The other toddler is only 2 months older than the kid. They had a lot of fun together. It was so interesting to really get a grasp on their differing personalities. The kid is much more aggressive, vocal and laughs a lot. The boy I was watching is more active, has many more words but doesn't jabber as much. He also needed more attention than my kid. I guess I'm finally spoiled. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">I'm tired but it was also pretty fun.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">After feeding this other toddler lunch I no longer wonder at my child's larger 30 lb weight. For lunch the kid ate an entire grilled cheese and butternut squash sandwich and about 2 cups of watermelon and finished it all off with a half a graham cracker. The other kid refused the grilled cheese, the peanut butter sandwich AND the watermelon. He did eat the graham cracker. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">In other news, my brother requested a zucchini recipe. So here it is. The perfect way to enjoy your end of summer bounty. And topped with my poor man's pesto (so named because it uses sunflower seeds instead of pine nuts) it is delicious to boot. </span><b> </b></span><br />
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<span style="font-size: large;"><b>Zucchini Soup</b></span><br />
<i>recipe adapted from Cooking Light, August 2004 </i><br />
<i>serves 4</i><br />
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<b>Ingredients: </b><br />
1/2 tablespoon olive oil<br />
1 bunch green onions, chopped<br />
6 stalks celery, chopped<br />
6 medium zucchinis, chopped<br />
2 1/2 cups vegetable stock<br />
1 1/2 cups buttermilk<br />
poor man's pesto (recipe below) <br />
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<b>Directions:</b><br />
1. Add oil to a large saucepan heated over medium heat. Add vegetables and saute until softened, about 3 minutes.<br />
2. Add stock and allow to simmer for 20 minutes. Blend soup in a blender until smooth.<br />
3. In a large bowl stir together soup and buttermilk.<br />
4. Serve with poor man's pesto.<br />
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<span style="font-size: large;"><b>Poor Man's Pesto</b></span><br />
<i>a balancing the table original</i><br />
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<b>Ingredients: </b><br />
1/2 cup packed basil<br />
2 tablespoons Parmesan cheese<br />
2 tablespoons sunflower seeds<br />
2 teaspoons lemon juice<br />
1 tablespoon olive oil<br />
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<b>Directions:</b><br />
1. In the bowl of a food processor, blend ingredients until smooth<br />
2. Add stock to <br />
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<b>What the husband thought:</b> that this was delicious. He is generally not a fan of blended soups but he still really enjoyed this one.<br />
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<b>What the kid ate:</b> a pretty decent amount of this soup and....wait for it...STEAMED CARROTS! We've recently discovered he likes to sip soups through a straw. Yeah, I know, gross. But, it's better than setting him free with a spoon.Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-49205697693154930632012-09-07T16:51:00.002-07:002012-09-08T11:27:27.846-07:00Whole Wheat Blender Pancakes with Fresh Peach Syrup<div style="font-family: Arial,Helvetica,sans-serif;">
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Breakfast...who doesn't love breakfast? I love breakfast, the husband loves breakfast, the kid even loves breakfast. </div>
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For the husband breakfast usually involves a sugary cereal with skim milk. </div>
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For me, it involves a bowl of oatmeal, laced with just a touch of peanut butter and topped with almond milk. Yum!</div>
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The kid likes oatmeal, a piece of fruit, and if he is REALLY hungry (which is most days) a little bit of dry cereal to top it all off. </div>
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But that's on the weekdays. On Saturdays we like to have a real breakfast. For me that means pancakes or waffles. The husband likes to add in some hash browns and bacon--which is fine with me as long as he makes it. <br />
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I'm generally more of a waffle girl. Before I got married I thought everyone preferred waffles. Well, it turns out that is not true. The husband prefers pancakes. Crazy right? Not only that, but the kid has taken after him. I didn't even know a 19 month old could have a preference between pancakes and waffles. </div>
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That means we usually have pancakes. Not because I'm self-sacrificing and strive to please the boys. Nothing so selfless. It's because the husband is usually the one to take the initiative to make breakfast in our household. And I'm not going to complain about that.</div>
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On occasion though, when I'm channeling my inner 1950's housewife, I'll make these whole wheat pancakes with a delicious lower sugar homemade syrup. And, to be honest, I actually would choose these particular pancakes over even waffles. </div>
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<span style="font-size: large;"><b>Whole Wheat Blender Pancakes </b></span></div>
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<i>serves 5</i></div>
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<i>recipe from my mom who got it from my aunt </i></div>
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<b>Ingredients:</b></div>
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1 cup milk</div>
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1 cup whole wheat flour (if you like thinner pancakes use less flour)</div>
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2 tablespoons sugar</div>
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1/4 teaspoon salt</div>
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1 teaspoon baking soda</div>
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2 teaspoons baking powder</div>
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2 eggs</div>
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1/3 cup vegetable oil</div>
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Directions:</div>
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1. Blend milk and flour in blender for 2 minutes, starting at lowest setting and moving to highest.</div>
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2. Add sugar, salt, baking soda and baking powder. Blend until combines.</div>
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3. Add eggs, blend well.</div>
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4. Add oil, blend well.</div>
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5. On a griddle, heated to medium low, cook pancakes for 3-5 minutes or until the top is bubbly and the edges are dry. Flip pancakes and continue cooking another 2-3 minutes or until done.</div>
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<span style="font-size: large;"><b>Fresh Peach Syrup</b></span></div>
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<i>Makes 1 1/2 cups syrup</i></div>
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<i>a Balancing the Table original </i></div>
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<b>Ingredients:</b></div>
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1/3 cup sugar</div>
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2 teaspoon sugar</div>
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2/3 cup water</div>
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1 peach, quartered and sliced</div>
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<b>Directions:</b></div>
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1. In a small saucepan, stir together sugar and cornstarch. Whisk in water. Stir in peaches.</div>
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2. Heat over medium high heat until boiling, stirring constantly. Reduce heat to a simmer and continue cooking until 2-3 minutes, until slightly thickened. Remove from heat and serve.</div>
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<b>What the husband thinks:</b> Even if it didn't mean a hot breakfast for him with no effort, he loves these pancakes. I impressed him with these early on in our marriage. I went on strike from making them for a while until we got a large electric skillet. That made him sad. Luckily for him, we now have a large surface on which I can make these pancakes--which cut cooking time to 1/6th. So...we're both happier.</div>
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<b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate:</b><span style="font-family: Arial,Helvetica,sans-serif;"> You'd be surprised how many of these he can pack away. We don't let him have the syrup--and yet he still gobbles them up. That's my boy! Few things make him happier than pancakes.</span> Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-47208019322564387282012-08-29T16:18:00.000-07:002012-08-29T16:22:56.408-07:00Rumbi Rice Bowls<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">The husband, the kid and I are visiting family in Utah for a little over a week. One of the most difficult parts of visiting our home state is trying to squeeze in all the things we want to do into a short amount of time. There are too many people to visit with, places to see, and (at least for me) food to be eaten. Food is a very nostalgic thing for most people. Tastes are strongly connected to memory. </span></div>
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<span style="font-size: small;"><a href="http://2.bp.blogspot.com/-wiMNFxdUB9A/UD6a1LeexsI/AAAAAAAAAN8/Dxg95xbVgoY/s1600/Rumbi1square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-wiMNFxdUB9A/UD6a1LeexsI/AAAAAAAAAN8/Dxg95xbVgoY/s320/Rumbi1square.JPG" width="320" /></a></span></div>
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<span style="font-size: small;"> The husband insists on visiting the Dairy Keen in Heber City every time we are in the area and scarfing down a train burger. Me, I have a lot. My first Utah food priority is chocolate covered cinnamon bears. A-MAZ-ING! Unfortunately the store we went to today was a big tease. It had not one, but TWO empty bins where chocolate covered cinnamon bears should go. I'm on a mission now. My number two priority is soft serve frozen yogurt from the Maverick gas station chain. Still waiting on that one too. There are a number of restaurants found here that are not in the south. Unfortunately we do not have the time (or the funds for that matter) to visit them all. </span></div>
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<a name='more'></a><span style="font-size: small;">Luckily for me I found a recipe for one of my favorite chain restaurant dishes. Rumbi Island Grill has delicious rice bowls. Coconut rice and red beans topped with quick sauted veggies and chicken, served with a teriyaki dipping sauce on the side.</span><br />
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<span style="font-size: small;">Yum!</span></div>
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<span style="font-size: small;">Now we have one less thing to worry about eating while we are here.</span></div>
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<span style="font-size: small;"><b>Rumbi Rice Bowls</b></span></div>
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<span style="font-size: small;"><i>serves 4</i></span></div>
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<span style="font-size: small;"><i>adapted from: <a href="http://www.favfamilyrecipes.com/2011/04/our-version-of-rumbi-rice-bowls-with-rumbi-rice.html" target="_blank">Favorite Family Recipes</a></i></span></div>
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<span style="font-size: small;"><b>Ingredients:</b></span></div>
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<span style="font-size: small;">3 cups instant brown rice</span></div>
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<span style="font-size: small;">3/4 cup light coconut milk</span></div>
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<span style="font-size: small;">1/2 Tbsp. sugar</span></div>
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<span style="font-size: small;">1</span><span style="font-size: small;"> 1/2 cups cooked red beans (or 1 can, rinsed and drained)</span></div>
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<span style="font-size: small;">3/4 c. Mr. Yoshida’s teriyaki sauce</span></div>
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<span style="font-size: small;">1 tsp. soy sauce</span><br />
<span style="font-size: small;">2 tsp. sriracha sauce (chili sauce), more or less to taste</span><br />
<span style="font-size: small;">1 tsp. fresh ginger</span><br />
<span style="font-size: small;">pinch of salt</span><br />
<span style="font-size: small;">pinch of brown sugar</span><br />
<span style="font-size: small;">1 Tbsp. cornstarch</span><br />
<span style="font-size: small;">2 Tbsp. cold water</span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 Tbsp. vegetable oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">4 carrots, peeled and grated</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">3 celery stalks, thinly sliced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 zucchini, diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2. chopped broccoli
florets</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 c. chicken, grilled and cubed chicken (I like to grill some extra chicken and save it for this recipe, you can also use the packaged grilled chicken for a quick meal)</span><br />
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<span style="font-size: small;"><b>Directions:</b></span> </div>
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<span style="font-size: small;">1. Cook brown rice according to package directions, replacing 3/4 cup water with the coconut milk and adding the sugar and red beans. Fluff with a fork</span></div>
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<span style="font-size: small;">2. Combine the yoshida's sauce, soy sauce, sriracha, ginger, salt and brown sugar together in a small saucepan. Bring to a simmer. </span></div>
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<span style="font-size: small;">3. Combine the cornstarch and water and slowly add to the sauce. Allow to simmer to a minute or two until slightly thickened. Set aside and allow to cool.</span></div>
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<span style="font-size: small;">4. Heat oil in a large skillet. Add the vegetables and saute until just crisp tender, 3-4 minutes or to your liking. </span></div>
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<span style="font-size: small;">5. Divide the rice among four bowls. Top with vegetables and chicken. Serve with teriyaki sauce.</span></div>
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<span style="font-size: small;"><b>What the husband thinks: </b> that this stuff is amazing. He saw that I was editing this picture and started to drool. This is the meal we ate right after we picked out my wedding ring, at the actual restaurant of course. It's sentimental and delicious. Okay, probably just sentimental on my part...</span></div>
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<span style="font-size: small;"><b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate:</b></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> a few bites of the chicken and steamed carrots on the side.</span><span style="font-size: small;"> This is starting to get a little bit repetitive isn't it?</span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-35743432992463544252012-08-24T16:57:00.000-07:002012-08-24T17:01:17.977-07:00Spinach Pesto Ravioli and Zucchini<div style="font-family: Arial,Helvetica,sans-serif;">
The kid got his first bloody nose today. We had met the husband for lunch. I got a delicious panini and the husband got a massive Rueben sandwich. He has never gotten anything else at that particular restaurant--he loves a good Rueben. It started out so nicely. We decided to eat outside as the weather hasn't been excruciatingly hot lately, just very hot. I had brought a butternut squash and cheese sandwich and some steamed carrots for the kid. But, mostly when we are out he gets too distracted to eat. </div>
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Well, he took a nice little tumble face first onto the concrete while trying to get off his chair. He cried for a good 10-15 minutes and wouldn't eat much after that. His beautiful nose is red and bruised and it looks like he got in a massive fist fight. On top of that his canines are still trying to push their way through, so he's been a pretty miserable baby lately. </div>
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I don't really know how this ties into spinach pesto ravioli. Other than on days like these, when the kid won't leave my arms, I like something super quick and easy to make for dinner. Something that won't require side dishes or too many steps and is very healthy. This dinner definitely fits the bill. Three steps: boil the pasta, blend the sauce in a blender, and toss together. That's it folks! With a whole bag of spinach, zucchini and an optional bell pepper, it is packed with nutrients. And what kid can resist pasta filled with cheese--except, of course, mine. A refreshingly light, tasty and healthy dinner in 15 minutes flat. </div>
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<b><span style="font-size: large;">Spinach Pesto Ravioli with Zucchini</span></b></div>
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<i>Serves 5</i></div>
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<i>a balancing the table original </i></div>
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<b>Ingredients:</b></div>
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<span style="mso-spacerun: yes;"></span>1-25 oz pkg frozen ravioli </div>
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1 large zucchini,
halved and sliced in 1/4 inch slices.</div>
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1/2 cup fresh basil</div>
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1<span style="mso-spacerun: yes;"> </span>9 oz pkg fresh spinach</div>
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1/2 cup light
itialian dressing</div>
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1/4 cup parmesan
cheese</div>
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2 tbs. sunflower
seeds</div>
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1 yellow bell pepper, steamed (optional)</div>
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<b>Directions:</b></div>
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1. Cook ravioli according to package directions, adding zucchini for the last 2 minutes of cooking. Drain.</div>
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2. In blender, basil, spinach, dressing, cheese, sunflower seeds and bell pepper. Blend until smooth, scraping down blender as needed.</div>
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3. Toss ravioli mixture with pesto. </div>
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<b>What the husband thinks: </b>He liked it. A very tasty way to eat your spinach. He's not a huge fan of fresh basil. If he was I think he would have <i>really</i> liked it.</div>
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<b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate: </b><span style="font-family: Arial,Helvetica,sans-serif;">Steamed carrots. What else? He will NOT eat pasta, even if it is filled with cheese. *Sigh* Maybe someday I'll be able to eat pasta with the frequency I would prefer.</span></div>
Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1tag:blogger.com,1999:blog-1852584487946944387.post-1971155770831002132012-08-22T17:05:00.000-07:002012-08-23T07:35:17.060-07:00Red Velvet Cake Batter Ice Cream<div style="font-family: Arial,Helvetica,sans-serif;">
One of my sisters came to Alabama for a visit. She and I are very close, but very different people. One of the funniest differences is our treatment of hair ties. You see, I can have two hair ties last me 1-2 years. It takes being overstretched and broken several times for me to finally toss them and venture to the store to buy some more. My sister, on the other hand, must buy them in bulk every few months. Mauve elastic hair ties are scattered around my house. </div>
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Now it could be the fact that I rarely wear my hair up, or it could be the fact that my sister is the mother of two rambunctious girls that causes this difference. All I know is that I'm set for several years in the hair tie department now.<br />
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I had a blast with her visiting. We explored the area more than we would have without someone to see it with. Reed LOVED his 5 year old cousin that my sister brought along--she tolerated him. I really enjoyed having the little girl as well. Though she didn't quite "get" the excitement of being so far from home. I tried to make it an exciting trip for her by having some special treats around: Reese's Puff's, cheez-it's...and ice cream. </div>
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Soon before they were leaving I offered her some ice cream. Do you know what she said? She said "no." Imagine that. A five year old saying no to "cassert" (her way of saying dessert). My sister was as surprised as I was. </div>
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I don't think I've ever said no to ice cream...or dessert for that matter. </div>
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This ice cream combines three of my favorite things: ice cream, chocolate, and the color red. I'm pretty sure red velvet cake is the most awesome cake there is. Chocolate cake dyed red! What could be better? Oh yeah, I already told you...this ice cream. </div>
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<b><span style="font-size: large;">Red Velvet Cake Batter Ice Cream</span></b></div>
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<i>makes 1 quart</i></div>
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<i>a balancing the table original</i></div>
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<b>Ingredients:</b></div>
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2 cups half and half</div>
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3 egg yolks, lightly beaten</div>
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1 tablespoon cornstarch </div>
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1 cup milk</div>
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4 oz cream cheese</div>
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2/3 cup red velvet cake mix</div>
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1/2 cup sugar</div>
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<b>Directions:</b></div>
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1. Heat the half and half over medium heat in a medium saucepan.</div>
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2. In a bowl, combine the egg yolks, cornstarch and milk.</div>
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3. When half and half starts to simmer, slowly add to the milk mixture. Return to pan and cook until the mixture starts to thicken, stirring constantly. Do not let it boil.</div>
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4. Once mixture is thickened, remove from heat and stir in the cream cheese until it is mostly melted. Add the cake mix and sugar, stir until well combined.</div>
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5. Refrigerate mixture until chilled. At least 2-3 hours. </div>
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6. Pour into ice cream maker and freeze according to manufacturers instructions. </div>
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<b>Note:</b> if you don't have an ice cream maker look <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/" target="_blank">here</a> for tips on how to make ice cream without a machine. But, I vote you get an ice cream maker. I have <a href="http://www.amazon.com/Cuisinart-ICE25R-Classic-Frozen-Yogurt-Ice/dp/B0069AO1KU/ref=pd_sim_sbs_k_5" target="_blank">this one</a> which I got for less than $30 dollars on sale. Think about it.</div>
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<b>What the husband thinks:</b> He thought it was pretty good. I don't think he is as passionate about red and chocolate as I am though.</div>
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<b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate:</b><span style="font-family: Arial,Helvetica,sans-serif;"> All the ice cream I would give him. Which wasn't much. He gets pretty excited when he sees the ice cream maker because he knows I'll give him a few bites. Of course that means 20-30 minutes of signing "more, more, more" constantly. </span><br />
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Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1tag:blogger.com,1999:blog-1852584487946944387.post-49630031316763069512012-08-18T19:27:00.000-07:002012-08-18T19:33:09.413-07:00Healthier Tuna Rice Casserole<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">I think everyone has a meal that weaves it way through childhood memories. That iconic dish that symbolizes comfort and family. Mine is tuna rice casserole. Rice. Tuna. Cream of mushroom soup. Stir together and microwave until warm. </span></div>
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<span style="font-size: small;">I can't think of tuna rice casserole without thinking of my moms 3 piece glass casserole dish. I imagine it smugly sitting in our over-sized black microwave, back-lit and beautiful. </span></div>
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<span style="font-size: small;">I can understand why my mom gravitated to such a simple meal. 3 ingredients, stirred together, and popped in the microwave. What could be simpler? And with 6 kids, simple was a necessity. </span></div>
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<span style="font-size: small;">My mom still makes it sometimes when her house is filled with children and grandchildren visiting. We devour it while catching up on our various and scattered lives. Laughing and chatting. Tuna rice casserole has followed me through my life. </span></div>
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<span style="font-size: small;">But...it's really not that good for you. White rice and condensed soups are ingredients for a nutrition disaster. Though I occasionally still enjoy it's nostalgia effect, I prefer to keep my distance. I decided to create a recipe that mimics the comfort of tuna rice casserole, but is made with healthier ingredients. </span></div>
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<span style="font-size: small;">And it was so good. With a made from scratch white sauce and the addition of protein rich peas, maybe this recipe will weave it's way though my own children's memories. </span></div>
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<span style="font-size: large;"><b>Healthier Tuna Rice Casserole</b></span></div>
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<i><span style="font-size: small;">Serves 4</span></i></div>
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<i><span style="font-size: small;">A Balancing the Table Original</span></i></div>
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<span style="font-size: small;"><b>Ingredients:</b> </span></div>
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<span style="font-size: small;">2 Tablespoons butter</span></div>
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<span style="font-size: small;">1/2 cup chopped
mushrooms</span></div>
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<span style="font-size: small;">1/4 finely chopped
onion</span></div>
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<span style="font-size: small;">2 Tablespoons
unbleached flour<br />1/2 teaspoon kosher salt<br />1 cup milk<br />2
cans tuna<br />1
1/2 cup peas<br />3
cups cooked brown rice (I love instant brown rice)</span> </div>
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<span style="font-size: small;"><b>Instructions: </b><br />1. Melt butter in heavy saucepan. Saute mushrooms and onion in
melted butter for about a minute.<br />3. Whisk in the flour and salt until smooth, cook until bubbly.<br />4. Slowly whisk in the milk, making sure no lumps form. Cook until smooth and
thickened. Remove from heat.</span></div>
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<span style="font-size: small;">5. Mix together the white sauce, tuna, peas, and brown rice. Pour into a large microwave safe dish. Microwave on high 5 minutes, or until hot. </span>
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<span style="font-size: small;"><b>What the husband thinks:</b> Despite being extremely hesitant (he is not a fan of rice casseroles or brown rice) he REALLY liked this. I think the addition of the peas was what did it for him. This is the first rice casserole I have made during over four years of marriage and will probably be the only one I try.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>What the kid ate:</b> A whole bowl! When I was talking with my mom on the phone about making this, she told me that Reed would probably really enjoy it. I doubted it, as he's never like any rice dish before. Well, she was right. He loved it! It took him a while to attempt it and I may have had to sneak the first bite into his mouth...</span><span style="font-family: Arial,Helvetica,sans-serif;">but...he enjoyed it.</span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-51646084238842073062012-08-14T16:48:00.002-07:002012-08-14T16:48:37.472-07:00Sushi Roll Salad<br />
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<span style="font-size: small;">Let me start off by saying that I'm not a sushi snob. You know the type of person I'm talking about. The type who moves to a new area and the first thing he wants to know is where the location of a <i>good</i> sushi restaurant is. They type of person who randomly injects his knowledge of sushi into every day conversations. The type of person who sees sushi as a status symbol of sorts. That's not me. Actually I tend to roll my eyes at those type of people (yes, I'm <i>that</i> type of person).</span></div>
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<span style="font-size: small;">Let me now say that I really do like sushi. It doesn't even need to be <i>good</i> sushi. I just love the pairing of the sweet and tangy rice, with the fishy taste of nori (and whatever fish it happens to have) and the spiciness of wasabi and ginger. It's just...amazing. </span></div>
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<span style="font-size: small;">We have some good friends who periodically invite us over for sushi parties. It's always a lot of fun and good conversations as we roll our own sushi rolls. But the best part is chowing down on sushi. We always leave with very happy and full tummies. </span></div>
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<span style="font-size: small;">We have made sushi at home before. It's not quite the same and is a lot of work, although still delicious and well worth it. This salad incorporates the same flavors, but is a little lower on the effort required scale. It also used brown rice (yes, sushi snobs, I <i>know</i> it's not technically sushi if I don't use sushi rice) instead of white making it a slightly healthier alternative. It makes a delicious main course but would also make a great salad for a pot luck.</span></div>
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<span style="font-size: large;"><b>Sushi Roll Salad</b></span></div>
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<span style="font-size: small;"><i>serves 4</i></span></div>
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<span style="font-size: small;"><i>recipe adapted from: <a href="http://kathdedon.wordpress.com/2012/06/11/sushi-roll-salad/#" target="_blank">In the Kitchen with Kath</a></i></span></div>
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<span style="font-size: small;"><b>Ingredients: </b></span></div>
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<span style="font-size: small;">1 1/2 cups brown rice (I prefer using instant)</span></div>
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<span style="font-size: small;">1/3 cup</span><span style="font-size: small;"> rice vinegar</span></div>
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<span style="font-size: small;">2 tbs sugar</span></div>
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<span style="font-size: small;">1 teaspoons salt</span></div>
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<span style="font-size: small;">2 tablespoons finely
chopped pickled ginger</span></div>
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<span style="font-size: small;">2 green onions, sliced</span></div>
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<span style="font-size: small;">3/4 cup shredded carrot</span></div>
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<span style="font-size: small;">1 large cucumber, peeled quartered and thinly sliced</span></div>
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<span style="font-size: small;">2 sheets roasted nori</span></div>
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<span style="font-size: small;">1 avocado. </span></div>
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<span style="font-size: small;">1 tsp. lime juice</span></div>
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<span style="font-size: small;">8 oz imitation crab,
chopped</span></div>
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<span style="font-size: small;"><b><i>For the dressing:</i></b></span> </div>
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<span style="font-size: small;">1 teaspoons prepared wasabi </span></div>
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<span style="font-size: small;">1 1/2 tablespoons soy sauce</span></div>
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<span style="font-size: small;">3 teaspoons juice from the pickled ginger</span><span style="font-size: small; font-style: italic;"></span></div>
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<span style="font-size: small;"><b>Directions</b></span><span style="font-size: small; font-style: italic;">:</span></div>
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<span style="font-size: small;">1. Cook rice according to your preferred method.</span></div>
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<span style="font-size: small;">2. Put vinegar, sugar, and salt into a small saucepan. Cook stirring frequently until sugar is dissolved. Remove from heat.</span></div>
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<span style="font-size: small;">3. When the rice has finished cooking, place in a large bowl and add the vinegar mixture. Stir to combine, allowing the rice to cool slightly.</span></div>
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<span style="font-size: small;">4. Add the ginger, green onions, carrots and cucumber. Stir to incorporate. </span></div>
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<span style="font-size: small;">5. With a pair of kitchen shears, cut the nori into thin strips and then again into pieces 1-2 inches long. remove the peel and the seed from the avocado and chop. Toss with the lime juice. </span></div>
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<span style="font-size: small;">6. Stir the dressing ingredients together in a small bowl. </span></div>
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<span style="font-size: small;">7. Gently fold 2/3 of the nori, the avocado, crab and dressing into the salad. Top with the remaining nori and serve</span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">*This salad can be served warm as a main dish or cold as a side. To make ahead prepare the salad up to step 4 and refrigerate until ready to serve. </span><br />
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<span style="font-size: small;"><b>What the husband thinks</b>: He is like me in my love for sushi, so...he loves this salad. He says I can make it anytime and won't even complain that I used brown rice (which he's still a bit resistant to--I'm wearing him down though).</span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate</b>: Steamed carrots. He wouldn't even try this salad. I didn't expect any different.</span></span><br />
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Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-71695516106907762322012-08-11T18:06:00.001-07:002012-08-11T18:06:59.864-07:00Healthy Coconut-Banana "Fudge"<div style="font-family: Arial,Helvetica,sans-serif;">
Some days you just need chocolate. </div>
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You know what I mean. The kids are fussy, you are fussy, the house and your hair are a mess. When I have days like this all I can think about is chocolate.</div>
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Yes, I have a problem.</div>
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So I usually keep a stash of chocolate around (shh...don't tell the husband). Chocolate is the reason I workout as much as I do. But it is so worth it. Chocolate....yum.</div>
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<a href="http://1.bp.blogspot.com/-qHsogXk_Cqc/UCbyFsuhLfI/AAAAAAAAALI/4vEzDTA2oEA/s1600/Fudge2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://1.bp.blogspot.com/-qHsogXk_Cqc/UCbyFsuhLfI/AAAAAAAAALI/4vEzDTA2oEA/s400/Fudge2.JPG" width="400" /></a></div>
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I read a lot about theories of healthy eating. I've read a lot about eliminating processed sugar entirely from your diet. People claim numerous benefits from such a strategy. But the thing is, for me, sweets make life worth living. So I'm not giving them up anytime soon. <br />
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But this fudge is a step in the right direction. Sweetened with bananas and honey and fattened with--what is gaining recognition as being surprisingly healthy--coconut. It is very different from traditional fudge but it packs a chocolate punch.</div>
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This fudge should be stored in the freezer as is softens to a mousse-like consistency when thawed. That's okay though, because the husband doesn't think to look for my stash in the freezer. Mwah ha ha!</div>
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<a href="http://2.bp.blogspot.com/-VKoZ4G5lhuw/UCbxxen7THI/AAAAAAAAALA/JfpR6_Y4o0U/s1600/Fudge1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VKoZ4G5lhuw/UCbxxen7THI/AAAAAAAAALA/JfpR6_Y4o0U/s400/Fudge1.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Healthy Coconut-Banana "Fudge"</b></span></div>
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<i>adapted from: <a href="http://cookieandkate.com/2011/easy-vegan-fudge-recipe/" target="_blank">Cookie and Kate</a></i></div>
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<b>Ingredients:</b></div>
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1/2 cup packed shredded coconut</div>
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2 tablespoon peanut butter</div>
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2 small ripe bananas</div>
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1/4 cup cocoa powder</div>
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3 tablespoons honey</div>
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1 teaspoon vanilla extract</div>
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1/4 teaspoon cinnamon</div>
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pinch sea salt</div>
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<b>Directions:</b></div>
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1. In the bowl of a small food processor or blender, pulse the coconut until finely shredded. This should take several minutes. Add the remaining ingredients and process until smooth. </div>
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2. Pour mixture into a small resealable container. Freeze fudge until firm, about 2 hours. </div>
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*slice as you eat the fudge. Eat within 2 weeks--although if you are like me that won't be a problem.</div>
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<b>What the husband thinks:</b> He takes exception to calling it fudge. He believes it creates a certain expectation that is not met. He didn't think it was bad though. I admit that I'm not overly concerned by his lack of enthusiasm for this particular recipe...more for me.</div>
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<b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate:</b><span style="font-family: Arial,Helvetica,sans-serif;"> Something else. I haven't shared any with him. It's MINE!</span><br />
<span id="goog_1638090686"></span><span id="goog_1638090687"></span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com3tag:blogger.com,1999:blog-1852584487946944387.post-85500749725070253642012-08-07T07:35:00.000-07:002012-08-07T15:04:15.852-07:00Avocado Chickpea Sandwiches<div style="font-family: Arial,Helvetica,sans-serif;">
Teething bites!</div>
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The kid is getting both his top and bottom canines in at the moment. What that means is, in addition to being awake for 3 hour blocks of time in the middle of the night, he is even pickier than normal. </div>
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He eats fruit, <a href="http://balancingthetable.blogspot.com/2012/07/gathered-spinach-scramble-and-thoughts.html" target="_blank">gathered spinach scramble</a>, and...nope...that's about it. Luckily it's summer and that means lots of fresh seasonal fruit. </div>
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Luckily for me the husband will eat almost anything I put in front of him. He sometimes grumbles a bit and says, "I bet this is healthy, isn't it?" Gee, is this the thanks I get for trying to extend his healthy years? </div>
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But seriously, he's actually a good sport. </div>
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At least once a week I try to have a sandwich night. There are just some days I don't feel like cooking up a big meal and I like to have the option to opt out. That's been happening a lot more lately with the long nights and fussy days. I, for one, love sandwiches. Although, it always seems like they taste better when somebody else makes them. It might be because I tend to go sparingly on the delicious fatty sauces, while others (read, the husband) don't. </div>
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This sandwich is nothing if not healthy, despite which the husband really does enjoy them. Avocados contain lots of healthy fats that are great for both adults and children alike. And chickpeas are one of the healthiest beans, with plenty of fiber and protein to keep you feeling full. Free of cheese or mayonnaise, this sandwich is a delicious vegan alternative to traditional sandwiches. It also packs well for picnics or other outings as it can go without refrigeration for longer than, say, a tuna sandwich. Of course, feel free to add cheese to it and grill it for a quick, healthy lunch or dinner with a fruit and vegetable salad on the side. </div>
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<a href="http://1.bp.blogspot.com/-61anXp0SF7k/UCAld1YaZFI/AAAAAAAAAKM/n1qgADVabBA/s1600/ACsand2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-61anXp0SF7k/UCAld1YaZFI/AAAAAAAAAKM/n1qgADVabBA/s400/ACsand2.JPG" width="398" /></a></div>
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<span style="font-size: large;"><b>Avocado Chickpea Sandwich Filling</b></span><i><br /></i></div>
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<i>recipe from: <a href="http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/" target="_blank">Two Peas and Their Pod</a></i></div>
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<i>makes 4 sandwiches</i></div>
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<b>Ingredients:</b></div>
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1 1/2 cups cooked chickpeas (aka garbanzo beans) (or 1-15 oz can)</div>
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1 ripe avocado</div>
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1/4 cup chopped cilantro</div>
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1-2 tbs. lime juice, or to taste</div>
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salt and pepper to taste</div>
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<b>Directions:</b></div>
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1. In a medium bowl smash the chickpeas lightly with a fork or potato masher. Add the avocado and continue mashing to combine.</div>
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2. Stir in the cilantro, lime juice, salt and pepper. </div>
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3. Spread on whole grain bread. Top with other sandwich fillings (spinach, sprouts, tomatoes, etc), if desired.</div>
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<b>What the husband thinks:</b> He really enjoys these. They taste amazingly creamy and delicious for being healthy. It's always a hit when healthy tastes good.</div>
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<b>What the kid ate:</b> If he's in the mood he'll eat a whole sandwich. Lately though, he's not been in the mood. Dang canines! He has really enjoyed these in the past though. This most recent time he mostly just poked holes in the bread with his fork and gnawed on some celery.</div>
<br />Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com4tag:blogger.com,1999:blog-1852584487946944387.post-835198191807121582012-08-03T18:02:00.001-07:002012-08-06T12:32:42.123-07:00Chicken Ashley<div style="font-family: Arial,Helvetica,sans-serif;">
I discovered my love for cooking quite early in life. One of my earliest memories is of my parents anniversary. I proudly presented them with a peanut butter and jelly sandwich cake--my own creation<span style="font-size: small;">. In my mind it was a exquisite layer cake, expertly pieced together and decorated with swirls of peanut butter and grape jelly. </span></div>
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<span style="font-size: small;">But...as I was only 3 or 4 at the time, I'm guessing my memory might be tainted. I can only imagine what a mess I left in the kitchen.</span></div>
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<span style="font-size: small;"><a href="http://2.bp.blogspot.com/-iqSsmKhaVNU/UBxfJsI8ESI/AAAAAAAAAJg/Fq7-zlfGUwA/s1600/chickenashley1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-iqSsmKhaVNU/UBxfJsI8ESI/AAAAAAAAAJg/Fq7-zlfGUwA/s400/chickenashley1.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">As a teenager I started making meals for my family once or twice a week. I would browse the cookbooks in my moms arsenal and narrow it down to something that looked delicious. I even experimented creating my own recipes. Fortunately for my mother, at that age I was old enough to clean up after myself, and I like to think the outcomes were tastier.</span></div>
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<span style="font-size: small;">The first time I made this recipe the chicken was overcooked, the pasta was undercooked and the sauce was bland. Despite the lack of enthusiasm this dinner received, I was undeterred. With a few adjustments, the next time I made this chicken dish it was a HUGE success. They're still talking about it...I'm serious.</span></div>
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<span style="font-size: small;">This was one of my first major kitchen successes and continues to be a favorite in my household. I hope your family enjoys it as much as mine does.</span></div>
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<a href="http://2.bp.blogspot.com/-MG1nJkIzWqI/UBxfVw-1v-I/AAAAAAAAAJo/OB5XryD_0sk/s1600/chickenashley2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://2.bp.blogspot.com/-MG1nJkIzWqI/UBxfVw-1v-I/AAAAAAAAAJo/OB5XryD_0sk/s320/chickenashley2.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Chicken Ashley<i> </i></span></b></div>
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<span style="font-size: small;"><i>a Balancing the Table original</i> </span></div>
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<i><span style="font-size: small;">serves 4</span></i></div>
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<span style="font-size: small;"><b>Ingredients: </b></span></div>
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<span style="font-size: small;">2 1/2 cups whole wheat elbow pasta </span></div>
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<span style="font-size: small;">1.5 lb boneless skinless chicken breasts</span></div>
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<span style="font-size: small;">4 tsp dried basil</span></div>
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<span style="font-size: small;">1-1 1/2 tsp salt (depending on how salty you like it)</span></div>
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<span style="font-size: small;">1/2-3/4 tsp pepper</span></div>
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<span style="font-size: small;">1 </span><span style="font-size: small;">tbs. oil</span></div>
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<span style="font-size: small;">1 8 oz. can tomato sauce</span></div>
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<span style="font-size: small;">1 cup water</span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">12 oz package frozen
broccoli</span></span><br />
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<b><span style="font-size: small;">Directions:</span></b></div>
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<span style="font-size: small;">1. Cook pasta in boiling water for about 2 minutes less than the package directs. Drain, rinsing with cold water, and set aside.</span></div>
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<span style="font-size: small;">1. While pasta is cooking, cut chicken breast into 3-4 pieces. </span></div>
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<span style="font-size: small;">2. Combine basil, salt and pepper in a small bowl and stir to combine. Sprinkle spice mixture (you won't need all of it) onto chicken breasts and rub lightly into the chicken. Set remaining spice mixture aside. </span></div>
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<span style="font-size: small;">3. Heat oil in a large skillet over medium heat (I find this easiest in a large electric skillet). Add chicken breast to hot oil and cook until browned on both sides.</span></div>
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<span style="font-size: small;">4. Meanwhile, combine tomato sauce, water and the remaining spice mixture in a small saucepan. Bring to a boil. Once boiling, add tomato sauce mixture to the skillet. Return to a boil. Add pasta to the skillet and stir gently to combine. </span></div>
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<span style="font-size: small;">5. Reduce heat to medium-low and allow to simmer until most of the sauce has been absorbed by the noodles.</span></div>
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<span style="font-size: small;">6. Arrange broccoli on top of the chicken and pasta. Cover with a lid and allow the broccoli to steam until warm. </span></div>
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<span style="font-size: small;">7. Remove from heat and enjoy.</span></div>
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<span style="font-size: small;"><a href="http://1.bp.blogspot.com/-APdUPfck6zM/UBxfevRk9FI/AAAAAAAAAJw/XqjBvWNTFiU/s1600/chickenashley3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://1.bp.blogspot.com/-APdUPfck6zM/UBxfevRk9FI/AAAAAAAAAJw/XqjBvWNTFiU/s400/chickenashley3.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"><b>What the Husband thinks:</b> He loves this stuff. He always wishes there was more. I haven't made it very much since the kid was born (see below). He is very sad about that. I am too.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>What the kid ate:</b> Two bites of chicken. Yep. The kid hates broccoli and hates pasta and is unenthusiastic about meat. I steamed some carrots to go with it as well and he ate plenty of those. *Sigh* I miss pasta...</span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-82557968381107888382012-08-01T16:58:00.002-07:002012-08-02T15:06:40.705-07:00Eggplant Fritters<div style="font-family: Arial,Helvetica,sans-serif;">
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The summer seems to be dragging on. It's hot, it's humid and it doesn't show signs of stopping anytime soon. We're lucky out here in Alabama to not be suffering from the drought as much as the rest of the country. Unfortunately our grass has come out of it's dormancy with a vengeance. It's takes about 3 days before it looks like it needs to be mowed again. Sigh! Did I mention how hot it is.</div>
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<a href="http://1.bp.blogspot.com/-xsSjvSBzzR4/UBhto0jMy8I/AAAAAAAAAJA/aXByIoR2a3c/s1600/eggplantfritters1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-xsSjvSBzzR4/UBhto0jMy8I/AAAAAAAAAJA/aXByIoR2a3c/s320/eggplantfritters1.JPG" width="320" /></a></div>
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This weekend we sat outside with cool glasses of homemade lemonade on our freshly mowed grass watching the kid play around in the backyard. He was supposed to be playing in the splash pool, but he doesn't have much interest in it. The husband said that it was what living in the South was meant to be--sipping lemonade on the back patio. What a romantic!<br />
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<a name='more'></a>The growing season is wonderfully long out here. Right now eggplants are abundant at our local farmers market. There is something about eggplants I find so beautiful. The deep rich color, the firm skin, the meaty and tender flesh. I can't resist buying them when they are so beautiful. I'm a sucker for a pretty eggplant. </div>
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The husband however, not so much. </div>
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<a href="http://1.bp.blogspot.com/-8Xvmd6tovSQ/UBhtv4blBwI/AAAAAAAAAJI/AcwQg7MDS5A/s1600/eggplantfritters2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-8Xvmd6tovSQ/UBhtv4blBwI/AAAAAAAAAJI/AcwQg7MDS5A/s320/eggplantfritters2.JPG" width="319" /></a></div>
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Oh well. I'll enjoy these on my own then...and I do.</div>
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In addition to being a good source of fiber, eggplant brags of a host of vitamins and minerals. It also contains phytonutrients that fight free radicals that can cause cancer and premature aging. In the same family as tomatoes, potatoes and sweet peppers, eggplants are a delicious addition to any diet.</div>
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<b><span style="font-size: large;">Eggplant Fritters</span></b></div>
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<b><span style="font-size: large;"><i><span style="font-size: x-small;">serves 5</span></i> </span></b></div>
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adapted from: <a href="http://foodwanderings.blogspot.com/2012/06/eggplant-fritters-in-chickpea-flour.html" target="_blank">Food Wanderings</a></div>
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<b><i>Ingredients: </i></b><br />
1 medium eggplant (14 oz/400 gr)<br />
1 cup white whole wheat flour<br />
3/4 cup water<br />
3/4 tsp salt or to taste<br />
1/2 tsp turmeric<br />
1/2 tsp cumin<br />
1/2 tsp cayenne pepper powder or Kashmiri red pepper powder<br />
1/4-1/2 tsp red pepper flakes (optional)<br />
1 egg</div>
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1/3 cup vegetable oil, divided, for frying (you may not need all of it)<br />
<i><b><br />Directions: </b></i></div>
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1. Slice the eggplant in 1/3 inch slices, discarding the stem and the bottom.</div>
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2. In a medium bowl combine the remaining ingredients, except the oil, and whisk together until smooth.</div>
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3. Heat 2 tbs. of the oil in a large skillet on medium high. When the oil is hot dip the eggplant slices in the batter, letting the excess batter drip back in the bowl. Place eggplant slices in hot oil. Fry until golden brown on both sides. Remove the slices and drain on a paper towel. Add more oil if necessary and repeat with the remaining eggplant slices until they are all cooked. </div>
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<b>What the Husband thinks: </b> He's not a big fan of eggplant. He dutifully eats at least one slice every time I make these. </div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate:</b> He nibbled...then he ate steamed carrots. I guess he feels the same way about eggplant as his father. Although, I think he may have liked them if he gave them more of a chance. That, sadly, goes for a lot of things I make.</span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com0tag:blogger.com,1999:blog-1852584487946944387.post-35772581656427184992012-07-28T06:05:00.000-07:002012-08-07T07:36:47.653-07:00Key West Grilled Chicken<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">What's your favorite flavor?</span></div>
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<span style="font-size: small;">Is that a weird question to ask?</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">I don't mean flavor of ice cream or anything quite that specific. I mean, what is your favorite flavor in general. What flavor do you think magically enhances almost every type of dish?</span></div>
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<span style="font-size: small;">Do you even have one?</span></div>
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<span style="font-size: small;">I do, it's lime. I love limes so much that I once dressed up for Halloween as a superhero whose weapons was the incredible lime.</span></div>
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<span style="font-size: small;"><a href="http://1.bp.blogspot.com/-f4MM7_o9Lmc/UBPWy6ull1I/AAAAAAAAAIk/IYlFT9uL1Q0/s1600/keywest2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-f4MM7_o9Lmc/UBPWy6ull1I/AAAAAAAAAIk/IYlFT9uL1Q0/s400/keywest2.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">Think about it, lime makes everything taste better. Lime sherbet, limeade, guacamole, lime salt. Seriously, I don't think there can be more than a dozen things that wouldn't taste better with a bit of lime juice spritzed on. In fact, at the moment I'm having a hard time thinking of one.</span><br />
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<span style="font-size: small;">Take this chicken for instance. It would be quite unremarkable without the citrusy marinade. The mango salsa adds an additional splash of lime and the bed of cilantro-lime cauliflower "rice" lays the groundwork for a fantastic and flavorful meal.</span></div>
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<span style="font-size: small;">Limes...yum. </span></div>
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<span style="font-size: small;"><a href="http://3.bp.blogspot.com/-VwWLYyooM18/UBPXDXO9EFI/AAAAAAAAAIs/MDrKGQppnEE/s1600/KeyWest1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://3.bp.blogspot.com/-VwWLYyooM18/UBPXDXO9EFI/AAAAAAAAAIs/MDrKGQppnEE/s400/KeyWest1.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">*for those of you without a grill, this chicken can be made under your ovens broiler 5-6 inches from broiler coils. Just turn over when halfway through (as stated in recipe) and watch carefully so it doesn't overcook.*</span></div>
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<span style="font-size: large;"><b>Key West Grilled Chicken</b>
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<span style="font-size: small;"> <i style="font-weight: normal;">serves 4</i></span></div>
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<span style="font-size: small;"><i style="font-weight: normal;">recipe from: <a href="http://iowagirleats.com/2012/06/25/key-west-grilled-chicken-with-cilantro-lime-cauliflower-rice/" target="_blank">Iowa Girl Eats</a></i></span></div>
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<span style="font-size: small;">Ingredients:</span></div>
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<span style="font-size: small;"><i><b>For the chicken</b></i>: </span></div>
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<span style="font-size: small;">1/4 soy sauce</span></div>
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<span style="font-size: small;">1/4 cup honey</span></div>
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<span style="font-size: small;">3 Tablespoons
vegetable or canola oil</span></div>
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<span style="font-size: small;">3 Tablespoons fresh
lime juice </span></div>
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<span style="font-size: small;">3 garlic cloves,
crushed</span></div>
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<span style="font-size: small;">1/2 jalapeno, seeded (just cut in half if you don't like it too spicy)</span></div>
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<span style="font-size: small;">4 chicken breasts</span></div>
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<span style="font-size: small;"><i><b>For the salsa:</b></i></span></div>
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<span style="font-size: small;">1 mango, chopped</span></div>
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<span style="font-size: small;">1/2 jalapeno, seeded
& minced</span></div>
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<span style="font-size: small;">2 green onions,
sliced</span></div>
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<span style="font-size: small;">1 garlic clove,
minced</span></div>
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<span style="font-size: small;">1/4 cup cilantro,
chopped</span></div>
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<span style="font-size: small;">2 tbs. lime juice</span></div>
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<span style="font-size: small;">salt & pepper,
to taste</span></div>
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<span style="font-size: small;"><i><b>For the "rice":</b></i></span></div>
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<span style="font-size: small;">6 cups shredded
cauliflower </span></div>
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<span style="font-size: small;">4 tsp
vegetable oil</span></div>
<div style="font-family: Arial,Helvetica,sans-serif; margin: 0in;">
<span style="font-size: small;">salt and pepper to taste</span></div>
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<span style="font-size: small;">1-2 Tablespoons
fresh lime juice</span></div>
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<span style="font-size: small;">1/4 cup cilantro,
chopped</span></div>
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<span style="font-size: small;">Directions: </span></div>
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<span style="font-size: small;">Make the chicken:</span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">1</span>. <span style="font-weight: normal;">Combine the marinade ingredients in a large resealable bag. Add the chicken and massage chicken around bag until well mixed and coated. </span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">2. Refrigerate for at least 1 hour or up to 8 hours. </span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">3. Grill over medium heat (for help gauging a charcoal grill temperature click <a href="http://www.seriouseats.com/2010/04/grilling-how-hot-heat-fire-temperature-for-food-meat-burgers-chicken-veggies-fish.html" target="_blank">here</a>) for 4-5 minutes per side.</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><b>Make the salsa:</b></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">1. Combine all ingredients in a bowl. Refrigerate until serving</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><b> </b></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><b>For the "rice":</b></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">1. Shred cauliflower on a box grater or pulse in a food processor until in very small rice-like pieces.</span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;">2. Heat oil in a large skillet over medium-high. Add cauliflower and salt and pepper to taste. Saute until just starting to brown, about 10 minutes. Remove from heat an add the lime juice and cilantro. </span></span></div>
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<span style="font-size: small;"><b>What the husband thinks:</b> He really likes it. I mentioned making it again to get better pictures (these ones were some of the first I've taken and are not very good) and he was very excited about that. I decided against it though, because I'm really excited about this recipe and wanted to share it right away.</span></div>
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<span style="font-size: small;"><b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate:</b><span style="font-family: Arial,Helvetica,sans-serif;"> A pretty decent amount of the chicken. He normally shies away from meat, so I was happy about that. He also ate </span><a href="http://balancingthetable.blogspot.com/2012/07/grilled-sweet-potatoes.html" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">grilled sweet potatoes</a><span style="font-family: Arial,Helvetica,sans-serif;"> for his vegetable.</span></span><br />
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<span id="goog_1352123417"></span><span id="goog_1352123418"></span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-81696316644652177612012-07-25T15:57:00.000-07:002012-07-25T15:57:58.233-07:00S'more Ice Cream, Two Ways<div style="font-family: Arial,Helvetica,sans-serif;">
Moving to the South from Utah was an interesting experience. Aside from the obvious cultural differences, the environmental differences sometimes baffle me. I remember being pleasantly pleased getting out of the pool the first time I went swimming and not being shocked by the cold. The dry air in Utah means that the moisture on your skin evaporates quickly causing your body to loose heat no matter how hot a day it is. In the humid South you don't experience this unpleasant sensation. </div>
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<a href="http://4.bp.blogspot.com/-77tuSCgfOeg/UA30-mAaDKI/AAAAAAAAAHs/Ce819OfQMDo/s1600/smore1.5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://4.bp.blogspot.com/-77tuSCgfOeg/UA30-mAaDKI/AAAAAAAAAHs/Ce819OfQMDo/s320/smore1.5.JPG" width="320" /></a></div>
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Then there are the bad things. Such as...for example...<a href="http://en.wikipedia.org/wiki/April_25%E2%80%9328,_2011_tornado_outbreak" target="_blank">tornados</a>. </div>
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One thing that surprised me, without being all that surprising, was how hot the nights are out here. Again, due to the humidity the nights out here stay warmer than I experienced during summers growing up. I became acutely aware of this recently when the husband and I took the kid on his first camping trip. </div>
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The kid slept in just a diaper, due to the heat. It felt so crazy to me, who was accustomed to bringing 12 blankets per person camping, unless it was July or August when you'd only need 6. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3XC4wdpmiZM/UA335RNNpII/AAAAAAAAAIA/LADPDve_fmQ/s1600/IMG_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3XC4wdpmiZM/UA335RNNpII/AAAAAAAAAIA/LADPDve_fmQ/s320/IMG_0211.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S'more face!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Aside from that, we had a fabulous time. The kid had his first taste of s'mores (which he went crazy over) and loved being outside all day.</div>
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I wish we had discovered how well he would do camping earlier in the season. It is way too hot now to attempt it again until fall. In the meantime I will have to satisfy my craving for camping by making lots and lots of this ice cream. </div>
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Don't be afraid of the liquid smoke. It gives it that fire roasted flavor and it is AMAZING. I'm officially addicted to this ice cream and may never try another ice cream again. It's also super easy. Using pudding as a stabilizer means no cooking eggs over the stove. </div>
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<a href="http://3.bp.blogspot.com/-QmaaYAr2PfU/UA31JxyperI/AAAAAAAAAH0/MtefHd37EvE/s1600/smore3.5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://3.bp.blogspot.com/-QmaaYAr2PfU/UA31JxyperI/AAAAAAAAAH0/MtefHd37EvE/s320/smore3.5.JPG" width="320" /></a></div>
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Usually this is where I try to convince you why this is healthy. Not this time. Enjoy this (in moderation of course). </div>
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<span style="font-size: large;"><b>S'more Ice Cream (Ver. 1)</b></span></div>
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<i>makes 1 quart</i></div>
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<b>Ingredients</b></div>
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2 cups half and half</div>
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1 cup milk</div>
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1 small package vanilla pudding</div>
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2 full sheets graham cracker, lightly crushed</div>
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1/3 cup milk chocolate chips, chopped well in a food processor (or use mini chocolate chips)</div>
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3/4 cup mini marshmallows </div>
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1/8 tsp. liquid smoke</div>
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<b>Directions:</b></div>
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1. Combine the half and half, milk, and pudding in a large bowl. Beat with a wire whisk until smooth.</div>
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2. Turn on ice cream maker and pour in the mixture.</div>
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3. When the ice cream starts to freeze add the graham crackers, chocolate chips, marshmallows, and liquid smoke.</div>
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4. Continue running ice cream maker until ice cream is of a "soft-serve" consistency.</div>
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5. Transfer to a separate container and freeze until firm (at least 2-4 hours). Allow to thaw slightly before serving to make scooping easier.</div>
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<span style="font-size: large;"><b>S'more Ice Cream (Ver. 2)</b></span></div>
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<i>makes 1 quart</i></div>
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<b>Ingredients</b></div>
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2 cups half and half</div>
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1 cup milk, plus 1 tbs., divided</div>
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1 small package vanilla pudding</div>
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2 full sheets graham cracker, lightly crushed</div>
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3/4 cup mini marshmallows </div>
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1/8 tsp. liquid smoke</div>
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1/3 cup hot fudge sauce (not hot)</div>
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<b>Directions:</b></div>
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1. Combine the half and half, milk, and pudding in a large bowl. Beat with a wire whisk until smooth.</div>
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2. Turn on ice cream maker and pour in the mixture.</div>
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3. When the ice cream starts to freeze add the graham crackers, marshmallows, and liquid smoke.</div>
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4. Continue running ice cream maker until ice cream is of a "soft-serve" consistency.</div>
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5. Meanwhile, mix the hot fudge sauce with the milk to this it out.</div>
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6. Turn machine off, add about 1 tablespoon of the fudge. Turn machine on for no more than 3 seconds. Repeat 2 more times. </div>
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7. Transfer about a cup of the mixture to a container. Spread 1 tablespoon of fudge over ice cream. Repeat these layers, finishing with a layer of ice cream. Freeze until firm (at least 2-4
hours). Allow to thaw slightly before serving to make scooping easier.</div>
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<b>What the husband thinks</b>: He loves this ice cream almost as much as I do. He prefers the version with the chocolate chips while I prefer the version with the fudge. They are both amazing. </div>
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<b style="font-family: Arial,Helvetica,sans-serif;">What the kid ate</b><span style="font-family: Arial,Helvetica,sans-serif;">: Honestly, we haven't shared much with him. We normally reserve treats like these for those precious hours after the kid goes to sleep. But, I think he'd be a fan.</span>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com2tag:blogger.com,1999:blog-1852584487946944387.post-76416837079579683952012-07-22T12:00:00.000-07:002012-07-24T12:48:21.687-07:00Phil's Fish Tacos<div style="font-family: Arial,Helvetica,sans-serif;">
I used to think I didn't like fish. On our honeymoon the husband ordered Salmon at a seaside restaurant. I told him, "Sorry, but don't expect me cook any of that stuff for you." </div>
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We were married for over 2 years before I finally decided to surprise him by making a salmon dish for dinner one night. He was pleased, but I was the one surprised. I loved it. I eat fish now whenever I get the chance. Fish is one of those things you have to grow into, like saurkraut. </div>
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Mmmmm...saurkraut...</div>
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There is a local Mexican restaurant that sells the best fish tacos. They are so fabulous that I never get anything else. Two freshly made flour tortillas topped with battered and deep fried fish with a plate of red cabbage coleslaw and pickled red onions on the side. Wonderful...</div>
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I decided to try to recreate it at home. Let me just say, we'll be staying in a bit more these days. These were surprisingly close to the original. So much so that the kid even devoured the fish the same way he does at the restaurant. </div>
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If you like fish tacos, give these a try. Give these a try even if you don't. Fish is a low fat, high quality protein rich in omega-3 fatty acids which lowers the risk of death from heart disease. Eating fish has also been linked to lower risks of stroke and mental decline with age. A definite winner in the protein category.</div>
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<b><span style="font-size: large;">Phil's Fish Tacos</span></b></div>
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<i>a Balancing the Table original</i><i> </i><br />
<i>serves 6 (easily doubles)</i></div>
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<b>For the pickled red onion:<span style="font-size: 11pt;"> </span></b><span style="font-size: 11pt;">(this can be done without the spices if you prefer)</span><b><span style="font-size: 11pt;"><br />
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<span style="font-size: 11pt;">1 lb red onions (about 2 med
or 1 large), thinly sliced</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1 1/2 cups white vinegar</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1/2 cup sugar</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1/2 tsp cumin seeds</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1/2 tsp oregano</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">Dash red pepper flakes</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1 bay leaf</span><br />
<span style="font-size: 11pt;">1/2 tsp. salt </span></div>
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<b>For the fish:</b></div>
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1 c flour</div>
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1 t chili powder</div>
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1/4 tsp chipotle pepper (may substitute with 1/8 tsp cayenne)</div>
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1 tsp lemon pepper</div>
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1/2 tsp cumin</div>
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1/2 tsp smoked
paprika</div>
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2 lb tilapia (or other white fish), sliced into thin strips</div>
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3 tbs. vegetable oil</div>
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<b>For the slaw:<span style="font-size: 11pt;"> </span></b></div>
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<span style="font-size: 11pt;">1 cup mayonnaise</span></div>
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<span style="font-size: 11pt;"></span><span style="font-size: 11pt;">1/3 cup Dijon mustard</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1/4 cup honey, or to taste</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1 lemon, juiced</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">salt and fresh ground black
pepper to taste</span><span style="font-size: 11pt;"> </span></div>
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<span style="font-size: 11pt;">1 large red cabbage. Sliced
thin</span></div>
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<b><span style="font-size: 11pt;">For the tacos:</span></b></div>
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<span style="font-size: 11pt;">whole wheat tortillas (homemade is best) </span></div>
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<b>Directions: </b></div>
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<b>Make the onions:</b> </div>
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1.Blanch the onions in boiling water for about 2 minutes. Drain in a colander and rinse with cold water.</div>
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2. Meanwhile, bring the vinegar, sugar, and spices to a boil. Reduce heat and simmer for 3 minutes. Add onions and continue simmering for 3 additional minutes. Remove from heat. </div>
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<b>Make the slaw:</b></div>
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1. Combine all ingredients, except cabbage in a large bowl. Stir until well combined. Add cabbage and fold into the dressing until coated.</div>
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<b>Make the fish:</b></div>
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1. Combine flour and spices in a gallon sized resealable bag. Shake to combine.</div>
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2. Add fish to bag and shake well to coat fish. Remove fish from bag, shaking off any excess flour.</div>
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3. Heat half the oil in a large skillet. Add half the fish to hot pan and cook 3-4 minutes on each side until just cooked through.</div>
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4. Repeat with remaining fish</div>
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*you may need to do the fish in 3 batches instead of 2 depending on the size of your frying pan. I used a large electric skillet.</div>
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<b>Make the tacos:</b></div>
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1. Put a few pieces of fish on each tortilla, top with slaw and pickled onions.</div>
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2. Enjoy</div>
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<a href="http://3.bp.blogspot.com/--6jFM-20G9c/UAqk90a9GxI/AAAAAAAAAHg/DkWHGJRJZkw/s1600/Phil%27sfish1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://3.bp.blogspot.com/--6jFM-20G9c/UAqk90a9GxI/AAAAAAAAAHg/DkWHGJRJZkw/s320/Phil%27sfish1.JPG" width="320" /></a></div>
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<b>What the husband thinks:</b> He likes them. Said it was a nice way to eat fish. He didn't oh and ah over them like I did.</div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What the kid ate:</b> Lots and lots of fish and some steamed carrots. That boy loves flavor.</span><br />
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<br /></div>Balancing the Tablehttp://www.blogger.com/profile/09909429236818358580noreply@blogger.com1