tag:blogger.com,1999:blog-79212628561928502662024-03-19T01:48:07.108-07:00The Joyous KitchenJoy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-7921262856192850266.post-37280756859240883092023-12-27T00:04:00.001-08:002023-12-27T00:04:47.104-08:00Sweet Potato Hand Pies Today we're making creamy and dreamy sweet potato hand pies! These are lightly buttery, lightly sweet and with just a hint of warming spice--they really let the sweet potato shine and this is going to become your new favorite pie. It's perfect for when that pie craving hits and, thanks to a lovely store bought puff pastry, a lot quicker and easier than many pies.<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEj68pJf_UtQ09eNfBEUZNRO84s2vbhoMz9p3YghXKtz9W1peMrQbKHu8VLPUuUB3-kcCdtUJ_N8Lsf9LQihTFTQWadk-V7ozDvlLI4rmnWgDv6It8M--j-JTHgmTq4HWf3UrlmoFG0WqBkHMDFVR3qsRRHfabYaqWln60cHA4RMphT9RoJSpd1w8gepvlg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
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</div><br><div><br></div><div>๐๐ซ๐จ๐ฐ๐ง ๐๐ฎ๐ ๐๐ซ ๐๐ข๐ง๐ง๐๐ฆ๐จ๐ง ๐๐ฐ๐๐๐ญ ๐๐จ๐ญ๐๐ญ๐จ ๐๐๐ง๐ ๐๐ข๐๐ฌ</div><div><br></div><div>๐ ๐ช๐ฆ๐ญ๐ฅ 4 Hand Pies</div><div><br></div><div>๐๐ฏ๐จ๐ณ๐ฆ๐ฅ๐ช๐ฆ๐ฏ๐ต๐ด</div><div><br></div><div>๐๐ช๐ญ๐ญ๐ช๐ฏ๐จ</div><div><br></div><div>1 1/2 cups cooked sweet potato, mashed</div><div>1/4 cup brown sugar, lightly packed</div><div>1 large egg</div><div>2 Tablespoons unsalted butter </div><div>1/2 teaspoon vanilla extract</div><div>1/2 teaspoon cinnamon</div><div>1/4 teaspoon ground cloves</div><div>1/4 teaspoon salt</div><div><br></div><div>๐๐ข๐ด๐ต๐ณ๐บ</div><div><br></div><div>1 package DuFour Classic Puff Pastry</div><div>1 egg beaten plus 1/2 teaspoon water</div><div><br></div><div>๐๐ฆ๐ต๐ฉ๐ฐ๐ฅ</div><div><br></div><div>Preheat the oven to 400f. Roll out the puff pastry lightly. Cut it into four even rectangles. For each hand pie spread 1/4 of the filling across half of each rectangle, asking the width (narrower side). Brush along the edges with egg wash, then fold the pastry over the filling. Push down all abilities the edges with a fork to seal. Brush all over with egg wash. Cut small splits in the top to vent. Bake for 20 minutes, basting the pies with a second coating of egg wash halfway through. Remove and dust with powdered sugar. Serve warm. Each pie will yield 3 small slices and can be reheated in the oven at 375f for 5 minutes.</div></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-18132810762561582052023-11-21T08:46:00.000-08:002023-11-21T08:46:04.314-08:00Thanksgiving Day Master - Fabulous Sides and Homemade Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><b>Thanksgiving Sides Compendium</b></div><div><br /></div><div><br /></div>Are you like me, in that you look forward to Thanksgiving partly for the <a href="http://joyouskitchen.blogspot.com/2014/11/homemade-cranberry-sauce-and-perfect.html" target="_blank">Homemade Cranberry Sauce</a>?<div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsjoNe1MRX6CAQPDg5XpNU0Q24eq12igQ9w0-bXS-hb5X21geDs7_YKAY38prsVmIWwxCjI3fhRz7tdnv8_ejnNn9biAYPkHIvg1bUUWa60Q4_miarhfcz__OLGDEJ6hxOdYczjizpQA/s640/blog-pic-63-cranberry-sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="640" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsjoNe1MRX6CAQPDg5XpNU0Q24eq12igQ9w0-bXS-hb5X21geDs7_YKAY38prsVmIWwxCjI3fhRz7tdnv8_ejnNn9biAYPkHIvg1bUUWa60Q4_miarhfcz__OLGDEJ6hxOdYczjizpQA/s320/blog-pic-63-cranberry-sauce.jpg" width="320" /></a></div><br /><div><br /><div><br /></div><div>Perhaps you'd like a fancy version of mashed potatoes, like my <a href="http://joyouskitchen.blogspot.com/2016/01/sour-cream-and-onion-mashed-potatoes.html" target="_blank">Sour Cream and Onion Mashed Potatoes</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3LHQZtjfms9chKsSXy7t2J1ZuXzqb-dGFAeOykyjPSWo7_03E0SWnMfb2SwktJm-XZF-kuBeXnBPN8OqeGEJSQu85Q1xZrpqxh9dzaBHZ2o6BbXu1o1RTiPBhoiY3t0hBDoVFAhWbOE/s640/blog-pic-128-scmash.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="640" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3LHQZtjfms9chKsSXy7t2J1ZuXzqb-dGFAeOykyjPSWo7_03E0SWnMfb2SwktJm-XZF-kuBeXnBPN8OqeGEJSQu85Q1xZrpqxh9dzaBHZ2o6BbXu1o1RTiPBhoiY3t0hBDoVFAhWbOE/s320/blog-pic-128-scmash.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>Or a fancy vegetable? In that case, you're going to love these <a href="http://joyouskitchen.blogspot.com/2014/11/cognac-and-honey-roasted-spicy-carrots.html?m=1" target="_blank">Honey Cognac Roasted Carrots</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAIxgCf74ZG6Wh02LG2b3aSWmqmsjWT19hBpEbS_7NIL-sSp6IRR1GBp-OI6W56o7ATjE5v2nxmL_QEStErLZUnfkAtTORAngewsCBylfv68tWEnO5vWb-ZfhkzsqDjZ8nZ8vUI_nxcc/s640/blog-pic-65-roasted-carrots.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="440" data-original-width="640" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAIxgCf74ZG6Wh02LG2b3aSWmqmsjWT19hBpEbS_7NIL-sSp6IRR1GBp-OI6W56o7ATjE5v2nxmL_QEStErLZUnfkAtTORAngewsCBylfv68tWEnO5vWb-ZfhkzsqDjZ8nZ8vUI_nxcc/s320/blog-pic-65-roasted-carrots.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>For something different, but amazing, try this <a href="http://joyouskitchen.blogspot.com/2016/11/thanksgiving-feast-part-iii-peruvian.html" target="_blank">Peruvian Sausage Stuffing</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLJUzmMAnQ99VtVsro-3gg0E4Au58-Z1pKopQzBAkSbxUWb8yyOhAxFM6SKbjvmD8PvYfJCij9Qkt6ZlCcp82CD3xv5HGilk-JA-P9gdsfC4x2On2i_EnJPQsHU3xLjmzqz7H93Z3qZc/s280/ckbk+stuffing3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="166" data-original-width="280" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLJUzmMAnQ99VtVsro-3gg0E4Au58-Z1pKopQzBAkSbxUWb8yyOhAxFM6SKbjvmD8PvYfJCij9Qkt6ZlCcp82CD3xv5HGilk-JA-P9gdsfC4x2On2i_EnJPQsHU3xLjmzqz7H93Z3qZc/s0/ckbk+stuffing3.JPG" width="280" /></a></div><br /><div><br /></div><div><br /></div><div>And of course, the best Green Bean Casserole is the From <a href="https://joyouskitchen.blogspot.com/2016/11/thanksgiving-feast-part-ii-green-bean.html" target="_blank">Scratch Green Bean Casserole</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjj9rwJP9uWiPBLl3xzVBl8P2xDdg3eb4D9Cl6V-ILNGFHj7eudSZIzEBBxjwjb4lSynz9og0KQownO62CzDZMUa3J9DeXX4k6G0MWY7C3wsCAcf2nkCXjNN1kmcoroZge37mkknQytY/s280/blog+green+bean+casserole.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="187" data-original-width="280" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjj9rwJP9uWiPBLl3xzVBl8P2xDdg3eb4D9Cl6V-ILNGFHj7eudSZIzEBBxjwjb4lSynz9og0KQownO62CzDZMUa3J9DeXX4k6G0MWY7C3wsCAcf2nkCXjNN1kmcoroZge37mkknQytY/s0/blog+green+bean+casserole.JPG" width="280" /></a></div><br /><div><br /></div><div><br /></div><div>For a fancy, delicious and complex brussels sprouts dish, try this <a href="https://joyouskitchen.blogspot.com/2015/01/citrus-roasted-brussel-sprouts-salad-w.html" target="_blank">Roasted Brussels Sprouts Salad with Citrus Dressing, Candied Pecans & Chevre</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFlVvmRY6CtyjhbgZNSd5gm3mhvoKk09P22xXEich4wAYtClR6G5nelw0acTb3ZUjmdho4P0EhVDpRGjAfcIz3betRPdNEPsJZVWf4Dwg56tcCoYu70A7uYQ3uB4oUSBDU7QJ-1vFPyw/s1600/ckbk+sprouts1+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFlVvmRY6CtyjhbgZNSd5gm3mhvoKk09P22xXEich4wAYtClR6G5nelw0acTb3ZUjmdho4P0EhVDpRGjAfcIz3betRPdNEPsJZVWf4Dwg56tcCoYu70A7uYQ3uB4oUSBDU7QJ-1vFPyw/s320/ckbk+sprouts1+%25281%2529.JPG" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>Don't stop with these handy recipes! We have two years' worth of Thanksgiving issues of our magazine: <a href="https://globalgourmetmagazine.com/global-gourmet-nov-2021" target="_blank">November 2021</a> & <a href="https://globalgourmetmagazine.com/fittoq-nov-2020-1" target="_blank">November 2020</a> (under a different name)</div><div><br /></div><div>Whatever you choose, I hope you have a marvellous holiday with the ones you love!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com2tag:blogger.com,1999:blog-7921262856192850266.post-73309783925528737842023-08-08T12:39:00.004-07:002023-08-08T12:39:59.611-07:00Pickled Smacked Cucumber Salad (Ottolenghi Inspired Recipe)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ti8vx4oNXafR7lF0QOHT7wQhiDnefYBpUzaqG4PdbQUsI1uHMURb7zwahUNFHw5zwDWXKmNuPPq_iCIMVdLwBSGw6kR2LOD27kNuTTcKzIuPXr56ZNLfIU6XiJoMnc3SnDO50eWAh8swZLPQWxH_yXE9111CgFjovkml-vDZTywq9bu5_ex5ET3nSCE/s1560/20230721_142712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1560" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ti8vx4oNXafR7lF0QOHT7wQhiDnefYBpUzaqG4PdbQUsI1uHMURb7zwahUNFHw5zwDWXKmNuPPq_iCIMVdLwBSGw6kR2LOD27kNuTTcKzIuPXr56ZNLfIU6XiJoMnc3SnDO50eWAh8swZLPQWxH_yXE9111CgFjovkml-vDZTywq9bu5_ex5ET3nSCE/w400-h356/20230721_142712.jpg" width="400" /></a></div><br /><p> <span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;">I</span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"> usually write about what inspired the dish I'm sharing. In the case of this glorious salad it was nothing more complicated than happening upon the video for a very similar dish from Yotam Ottolenghi's test kitchen. I was instantly impressed by the quick pickles, the way the chef broke up the cucumber (hence the word smacked in the title) and the clever use of salt to draw the excess moisture from the cucumbersโฆto then use that moisture to season part of the dish. The techniques were remarkable, the flavors fabulous, and I knew I had to try it for myself.</span></p><span id="docs-internal-guid-8d6e448e-7fff-265c-c409-819dc673d616"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Pickled smacked cucumber salad with couscous is a play on the glorious recipe from Ottolenghiโs test kitchen. It was tart, it was fresh and so lovely from the herbs and lightly pickled vegetables. Iโm very thankful for this great idea!</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;">Pickled Smacked Cucumber Salad</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">via </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Ingredients</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 large cucumber</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/4 cup filtered water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/4 cup vinegar (any kind)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/2 Tablespoon kosher salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 Tablespoon sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 dried chili pepper (any type; I have dried cayennes)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/2 Tablespoon pickling seasoning (which I highly recommend as a pantry staple, and which consists of mustard seed, coriander seed, lightly crushed bay leaves, peppercorns, spice clove and crushed red pepper flakes) </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">One peeled garlic clove, lightly crushed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2 green onions, whites and greens, sliced on the bias</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 shallot, thinly sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Pinch salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2 ish Tablespoons olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 Tablespoon chopped or torn mint leaves </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/2 Tablespoon dill fronds</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1/2 cup cooked couscous</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Method</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Smack the cucumbers well with something thin and dense (think the handle of a rolling pin or of a wooden spoon), then tear into bite sized pieces. In a bowl, cover the cucumber pieces with salt and allow to sit for 10-20 minutes (to extract water and also to add extra, concentrated cucumber flavor to the salad). Meanwhile, make the brine: over medium heat combine the water, vinegar, salt, sugar, garlic, dried chili pepper and pickling spice (if using). Cook until the salt and sugar have dissolved and take off the heat. Set aside to cool. Now slice the shallots thinly and tear or chop your herbs up. When the pickling liquid has cooled, strain it. Add the shallots to the cucumbers and pour the water/vinegar (brine) mix over them and allow to sit for 5 - 20 minutes (however much time you have patience for). Add in couscous, herbs and scallions. Drizzle with olive oil and mix to combine. Serve with yogurt or feta.</span></p><div><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-84678165060186865082023-07-09T13:14:00.009-07:002023-07-16T23:18:05.356-07:00Pickled Red Onions<p> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2YGnzSkO4q9aHllRaK5YzphSkugMdYqYwMceXW0NPSxl7toQrmpkaq-CxVjNNpIhi19qoelvkAs0nlPBL-o3yxCtQCQr90WQjp5H1J-p2z1RYCH7amLxFuPFUNC6Q42mWndo8beIgNOgCT2Hk39EAhlRhUqZYtAKARN11Cp7V8krW5KYK94p22WRtgc/s3023/20230507_152441%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3023" data-original-width="2252" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2YGnzSkO4q9aHllRaK5YzphSkugMdYqYwMceXW0NPSxl7toQrmpkaq-CxVjNNpIhi19qoelvkAs0nlPBL-o3yxCtQCQr90WQjp5H1J-p2z1RYCH7amLxFuPFUNC6Q42mWndo8beIgNOgCT2Hk39EAhlRhUqZYtAKARN11Cp7V8krW5KYK94p22WRtgc/w335-h449/20230507_152441%20(1).jpg" width="335" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Do you love taco night? Perhaps you also want to up your sandwich game, or maybe you just love pickles? In any of those situations, making your own pickled red onions at home, a super easy task, is just the thing for you! Theyโre great with tacos, wonderful over tostadas, nachos, fried eggs (especially with crema or cotija) and with quesadillas. Theyโre also fabulous on a sandwich with a nice sharp cheese and roast beef or deli turkey. On a hot dog. Equally delicious over rice bowls. A really versatile pickle that you will love to add to your favorite condiments. If you have leftover brine, it can be used to pickle any fresh vegetables you want to use up. Some ideas are asparagus to green beans, cauliflower, carrots, radish or cucumbers.</span></p><p><b id="docs-internal-guid-febd0ac9-7fff-0c89-ebaa-2b173063adff" style="font-weight: normal;"><br /></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Pickled Red Onions</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Yield </span><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 (8oz) jars</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients</u></span><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">For the Brine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 cup vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 cup filtered water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 Tablespoon kosher salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 ยฝ Tablespoons sugar </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">For the pickles & aromatics</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 red onion, sliced thinly</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 fresh jalapeno pepper, sliced into rings (see notes)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 cloves garlic, peeled</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1/2 teaspoon whole black peppercorns, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 bay leaves (preferably fresh)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Method</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">In each of your jars place 1/4 teaspoon black peppercorns, 1 clove garlic, 1 bay leaf and 1/2 jalapeno. These are your pickling aromatics. Over the pickling aromatics, pack in 1/2 sliced red onion (for each jar). In a small saucepan, heat the brine ingredients until the salt and sugar has fully dissolved. Allow to cool until warm, then pour equally over the contents of each jar until the onions are fully submerged in brine. Cover. Once the jars are cool to the touch, refrigerate. After one hour of steeping (between cooling down and refrigeration) they will be ready to consume. They will keep, covered, in the fridge for up to 2 weeks. If you spot any white, black or other discolored spots, discard immediately. This recipe is for quick (refrigerator) pickles and cannot be safely canned.</span></p><p><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; white-space-collapse: preserve;"><br /></span></p><p><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; white-space-collapse: preserve;">Notes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: 'Playfair Display',serif; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">If you prefer less spicy pickles, make sure to remove the seeds and ribs of the jalapenos. They can be omitted or, if you like spicier pickles, swapped out for hotter chilies. If you have and are comfortable using a mandoline slicer, it slices the onions quickly and evenly.</span></p><p><br /></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-33994117182214258332023-04-25T08:16:00.002-07:002023-04-25T08:17:20.781-07:00Chicken Shawarma Spiced Sheet Pan Dinner with Roasted CarrotsOn those days where you need an easy recipe with little clean up, one pan chicken shawarma spiced dinner with roasted carrots is a perfect meal! Serve it with couscous, rice (you can get long grain rice fully cooked in the freezer sectionโฆshh, we won't tell) or a sheet pan of baked fries. Don't forget the tahini to drizzle over it all!<div><br></div><div><b>Sheet Pan Chicken Shawarma Dinner with Spiced Carrots</b></div><div><br></div><div><i>Serves</i> 4</div><div><br></div><div>2.5 lbs bone in skin on chicken thighs, rinsed and patted dry</div><div>3 Tablespoons olive oil, separated</div><div>1 1/2 Tablespoons shawarma spice mix (recipe below)</div><div>1 lemon, juice & zest</div><div>1 1/2 cups carrots, scrubbed and sliced into short sticks</div><div>Salt, to taste</div><div>Pepper, to taste</div><div><br></div><div><i>Shawarma spice mix</i></div><div><br></div><div>1 Tablespoon cumin</div><div>1 Tablespoon ground coriander</div><div>1 Tablespoon garlic powder</div><div>1 Tablespoon turmeric</div><div>1 Tablespoon smoked (sweet) paprika</div><div>1 teaspoon ground cloves</div><div>1/2 teaspoon cayenne</div><div><br></div><div>Mix thoroughly and store in an airtight container</div><div><br></div><div><i>Carrot spices</i></div><div><br></div><div>1/2 teaspoon smoked paprika</div><div>1/2 teaspoon ground cardamom</div><div>1/2 teaspoon cumin</div><div><br></div><div><br></div><div><i>Method</i></div><div><br></div><div>Preheat oven to 425c. In a bowl combine 2 Tablespoons olive oil, lemon zest, lemon juice, shawarma spices and a pinch each of salt and pepper. Rub spices, oil and juice all over each thigh and if you can get it under as well as on top of the skin. Lay chicken thighs in a single layer on a sheet pan and roast for 15 minutes initially. While chicken is roasting toss carrots in the spices listed, the remaining Tablespoon olive oil and another pinch of salt and pepper. After 15 minutes roast time for the chicken, remove pan from oven and add carrots in between the chicken. Roast for another 20 minutes, or until chicken registers 165 on a meat thermometer. Serve drizzled with tahini and accompanied by rice, potatoes or couscous.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-2295424997173044792023-04-02T13:23:00.001-07:002023-04-25T08:15:28.504-07:00Pickled Beet Devilled Eggs<p><span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">S</span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pring has sprung and Easter is around the corner. The season for beautifully dyed eggs. You may think there is no unique way to serve dyed eggs. After all, Easter egg salad is fairly ubiquitous now. Iโm here to tell you there is yet one more way to add some pizzazz to your egg dishes this holiday: pickled beet devilled eggs. Using the bright fuschia brine to dye the outside of your boiled eggs will lend them only a hint of sweetness, which the sprinkle of minced pickled beets will complement well. Mainly we will use the brine for aesthetic purposes. But in the end youโll not only have gorgeous and unique devilled eggs, youโll also have a couple of jars of fabulous pickled beets. In their brine in covered jars they will keep for up to 4 months. They are great with lightly bitter greens, such as arugula or radicchio. Fabulous with tangy or salty cheese. Really great as an accompaniment to any stuffed pita or Mediterranean dish. For more culinary uses for pickled beets, see notes.</span></p><span id="docs-internal-guid-50a0f1ae-7fff-de9f-2774-a5dc047b0e84"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Pickled Beets</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 lbs beets, washed, peeled, & cut into bite sized chunks (see notes)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup filtered water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup white vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon kosher salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon whole cloves</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 bay</span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> leaves</span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon gently crushed black peppercorns</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 peeled whole cloves of garlic</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 - 3 large sprigs dill</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Have sterilized jars at the ready, complete with lids. Fill jars with the aromatics, evenly divided, and chopped, boiled beets. Bring water, sugar, vinegar, and salt to a boil, then reduce to a simmer. Cook until the sugar and salt have dissolved, then pour over beets in jars. Allow jars to steep at least one hour before using the brine to marinate your boiled eggs.</span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthTFRe9xVwjgthUcoXv7T5B6WPUbERoQJ75HGUsw03aW8rvmRuS-5Ia1Y5uL48ZSC0qKETHMbTjTl-J9QYbXi84U3hNWCh8e8msTF1zrn18c5rU7uTAkhKRK-hGtMUGXHeiS3yV6x9nHAozSaY98hX7terSN6pD-MejyB4yOQwhu7LRf7TOaC_Uum/s1989/IMG_20220410_093658_295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1989" data-original-width="1989" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthTFRe9xVwjgthUcoXv7T5B6WPUbERoQJ75HGUsw03aW8rvmRuS-5Ia1Y5uL48ZSC0qKETHMbTjTl-J9QYbXi84U3hNWCh8e8msTF1zrn18c5rU7uTAkhKRK-hGtMUGXHeiS3yV6x9nHAozSaY98hX7terSN6pD-MejyB4yOQwhu7LRf7TOaC_Uum/s320/IMG_20220410_093658_295.jpg" width="320" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Pickled Beet Devilled Eggs</span></p><div><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6 hard boiled eggs, peeled</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pickled beet brine to cover (see notes)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons pickled beets, minced </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons mayonnaise</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 Tablespoon dijon mustard</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">A tiny pinch paprika</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt, to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pepper, to taste</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Marinate whole peeled eggs in brine for a minimum of 30 minutes and a maximum of 24 hours (the longer they marinate the thinner the white will become, so the best length of time for marination shouldnโt exceed 8 hours). Remove eggs and pat dry. Slice in half lengthwise and remove yolks. In a bowl mix yolks, mayonnaise, mustard, cayenne, salt and pepper, until it forms a smooth paste. Set egg whites on your serving platter, cut side up. Over the mouth of a tall glass, put a pastry bag or ziploc bag, open. Aim one of the corners of the bag at the bottom of the glass. Fill the bag with yolk mixture, cut off the corner, and pipe into the cavity of the egg whites. If you have piping tips you can use them on the bag (place in the corner before the bag is filled and the corner is cut); they will make the yolks look a bit prettier. If you donโt have piping tips it will still look gorgeous. When you have used up the yolk mixture/filled all the egg whites, sprinkle the finished dish with minced pickled beets and serve. Best served fresh. Anything with mayonnaise should not sit around in warm temperatures.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Notes</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To boil beets, trim off tails and tops, place in a pot of boiling water (add 2 Tablespoons or so acid, such as lemon juice or vinegar, to prevent color bleeding) to cover. Boil until a knife can be inserted easily into the beets, 25 minutes to 1 hour, depending on size. Remove from water. While still warm, rub the skins off with a tea towel (the skin will come off easily). </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This will make 1 1/2 to 2 pint jars full of pickled beets. They are great in salads, especially salads with soft tangy cheeses. They are also great chopped into a relish, with couscous, with falafel, great in egg salad, on their own and would likely be great to replace some of the beets in a borscht. For marinating the eggs, the amount of brine needed will depend on the size of your marinating dish.</span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwLzC4-CSCyYAyduGFdHfxghZWSjaqvu_JtZ3LO9DldRkdM-Wz8qkFNHAX_LBRypkV1fxjHOoHde_i7wThxwpmGhRBk6pXIGaf00UHOKq92GQNoRW5pkurEWeofmu_znof_XCAoEIxe8QAiAMFHeKt-wlD8CdjV6pK8jhe9_Q8kWlPTV30Lt-1Uya/s2241/20230331_170314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2241" data-original-width="1927" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwLzC4-CSCyYAyduGFdHfxghZWSjaqvu_JtZ3LO9DldRkdM-Wz8qkFNHAX_LBRypkV1fxjHOoHde_i7wThxwpmGhRBk6pXIGaf00UHOKq92GQNoRW5pkurEWeofmu_znof_XCAoEIxe8QAiAMFHeKt-wlD8CdjV6pK8jhe9_Q8kWlPTV30Lt-1Uya/s320/20230331_170314.jpg" width="275" /></a></div><br />Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-91493282358752554312022-10-08T19:44:00.004-07:002022-10-08T19:45:22.615-07:00Creamy Pumpkin Pasta with Sausage & Kale<p><span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">I </span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">am so excited to realize a long term dream of mine and finally branch out into making cooking videos! Iโve now got a TikTok account and will also be adding a YouTube channel in the near future.Of course I have watched loads of these short form cooking videos, to learn the most popular format (also because I canโt resist learning about new foods). </span></p><span id="docs-internal-guid-f751e749-7fff-d2e2-80a4-aa5c662ba9fe"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Lately Iโve been seeing a fabulous trend: creamy, silky pumpkin pasta sauce. In some instances this is created by combining pasta water with pumpkin puree and in others the puree is thinned by cream. Iโve decided to go the cream route, as well as incorporating some white wine. To balance the sweet Iโve added kale and to heighten the decadence of the rich, creamy sauce Iโve added mild Italian sausage. The anise in the sausage brings out the lightly sweet notes in the kale and is a fabulous compliment. If you like a bit of crunch you could add toasted pine nuts over top of the finished dish.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSxIcmF4wiWE4SN-WNz2n4CuRsEr5DA1ycOQoLoZdrW4A_HdLs5VzUzJnRJKGLVahuHAmWTlhZXTKjPf1Kx8-9xHSTQyAxI8m13l1bssOCM7AmKVWlOYu1UIVYSL5_Xfx9gNAIiAhzU84ZO5xAXINcBes742MbnsLWFv3jN85Osk1F6sWYQ3vC-Xh/s3917/20221007_173137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3917" data-original-width="2966" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSxIcmF4wiWE4SN-WNz2n4CuRsEr5DA1ycOQoLoZdrW4A_HdLs5VzUzJnRJKGLVahuHAmWTlhZXTKjPf1Kx8-9xHSTQyAxI8m13l1bssOCM7AmKVWlOYu1UIVYSL5_Xfx9gNAIiAhzU84ZO5xAXINcBes742MbnsLWFv3jN85Osk1F6sWYQ3vC-Xh/w303-h400/20221007_173137.jpg" width="303" /></a></div><br /><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"> Creamy Pumpkin Pasta with </span><span style="font-family: "Playfair Display", serif; font-size: 14.6667px; font-weight: 700; white-space: pre-wrap;">Sausage & Kale</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6 ounces chopped kale, stems discarded</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup chopped shallots</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup white wine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup (reserved) pasta water (see method)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb sweet Italian sausage</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups pumpkin puree</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb thick spaghetti or bucatini</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons Olive Oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt, to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pepper, to taste</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For serving: </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fresh parmesan</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chopped Parsley</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Toasted chopped nuts</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bring a large pot of heavily salted water to the boil. Meanwhile, In a large, heavy bottomed saucepan over medium heat, add olive oil and sausage. Once the water is boiling add pasta and cook according to package directions. Break up sausage into small bits and saute until thoroughly cooked, scoop out sausage into a bowl and set aside, leaving the fat in the pan. In the fat saute shallots until starting to brown, then add kale. Saute until kale begins to crisp lightly, then add wine and pasta water to deglaze. Once kale is cooked to your liking, scoop it out into the bowl with the sausage, leaving liquid and fat in the pan. Turn heat to low, add pumpkin and cream, stirring to combine. When the pumpkin is combined, reintroduce kale and sausage and add pasta and toss to combine thoroughly. Serve hot topped with grated parmesan, chopped parsley and toasted nuts (if desired). </span></p><div><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-67878170938227145742022-05-17T10:30:00.002-07:002022-05-17T10:30:38.427-07:00Kale & Toasted Pecan Pesto<p> <span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Are you growing kale in your garden? Weโve had lots of cold weather this spring, but it was interspersed with some very </span><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">hot</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> weather and so my brassicas, kale included, have all bolted (gone to seed). I'd been planning to make some kale pesto even before Iโd realized they'd bolted (seems like it happens overnight!). I'd had broccoli raab pesto at a restaurant before with littleneck clams, navy beans and spicy sausage tossed with farfalle and it was excellent. The fresh, grassy, sweet broccoli taste was present, but was in no way overwhelming. I had a similar good feeling about the taste of kale pesto, and I am pleased to say I was right. It was just as delightful as its broccoli raab counterpart and even less funky. The toasted pecans lent it a lovely bit of sweetness. It is a good way to use up Kale that has bolted, as it does not taste bitter, especially alongside the sweet, nutty toasted pecans. I never include cheese in my pesto (only add it at the time of serving), as it keeps better in the fridge.</span></p><span id="docs-internal-guid-f4377a89-7fff-866b-04e8-c6773a6e7719"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The first night we enjoyed it on oversized macaroni noodles with lots of parmesan. Night two we enjoyed it with a sweet potato fry and andouille sausage tray bake. It was delightful! Iโve included the recipe for the pesto as well as the tray bake. For the tray bake, any spicy sausage will do, as long as it is already fully cooked. </span></p><div><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOCMsiJ1Abo02PI-XWuDHW27NM5ufIwyaqv_zMhx9dhcX8JwTK2bjPEVouCsSWClUoEqs-yjK8ts_x_O_MLmvak3LZ7XyKIhO47-FPj2qAUuOc_AstO3NTc-oTP9MyucuanVhpfL2y_sgjVn2aMIv4OtbRDXweNUhI7rWt6Zdej-VAtAXieB7umJ2/s2565/20220502_182620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2565" data-original-width="1736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOCMsiJ1Abo02PI-XWuDHW27NM5ufIwyaqv_zMhx9dhcX8JwTK2bjPEVouCsSWClUoEqs-yjK8ts_x_O_MLmvak3LZ7XyKIhO47-FPj2qAUuOc_AstO3NTc-oTP9MyucuanVhpfL2y_sgjVn2aMIv4OtbRDXweNUhI7rWt6Zdej-VAtAXieB7umJ2/w271-h400/20220502_182620.jpg" width="271" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"> </span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Kale Pesto</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Yield: 1.5 cups</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups kale, stems trimmed off</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 cloves garlic, peeled</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Big pinch kosher or sea salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup toasted pecans (toast at 350 for no more than 3 minutes) </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Parmesan, Romano or Pecorino for serving (to taste)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine all ingredients except cheese in your blender. Pulse until it has become a silky paste. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To Serve</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Boil pasta according to package directions. When pasta is done, ladle 1/4 to 1/3 cup pasta water into your serving dish, along with 1/4 cup pesto, a handful of grated cheese and 1 Tablespoon butter. Toss in pasta and stir to thoroughly coat. Serve with the amount of cheese preferred by each person.</span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97voIdclKbOE56dCV5M5hPVr6N2xVUm__EBQPqdtI2c7-JQpTzqUdcGrmI2YU1on1V82sPYH7KwEpE_VHFSgfL23-Sk9_iA4fJkex_sU0tPsNI_JNmGRidw-d9UxTGF2ktd2AOe2ELxqTJYWgnGDj25OOeEs_nDtrYMU4X9wb41nXi-W2u92dAWiQ/s2859/20220505_181217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2859" data-original-width="2213" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97voIdclKbOE56dCV5M5hPVr6N2xVUm__EBQPqdtI2c7-JQpTzqUdcGrmI2YU1on1V82sPYH7KwEpE_VHFSgfL23-Sk9_iA4fJkex_sU0tPsNI_JNmGRidw-d9UxTGF2ktd2AOe2ELxqTJYWgnGDj25OOeEs_nDtrYMU4X9wb41nXi-W2u92dAWiQ/w310-h400/20220505_181217.jpg" width="310" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Sweet Potato Fries and Andouille Tray Bake</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serves:</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> 4</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1.25 lbs sweet potato, cut into 1/2โ wedges</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb andouille sausage, but on the bias into 1/2โ chunks</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon chili powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon smoked paprika</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt, to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pepper, to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons Olive Oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons Kale and Toasted Pecan Pesto (recipe above)</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 400F. Toss sweet potato wedges with olive oil, salt, pepper, chili powder and smoked paprika. Spread in an even layer on a baking sheet. Bake for 15 minutes. Remove tray from the oven and raise heat to 450F. Spread sausage slices evenly. Return to the oven and bake for five minutes, or until the fries are fully cooked and the sausage has crisped up a bit. Serve tossed with Kale and Toasted Pecan Pesto.</span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-34445007962651268592022-03-14T17:35:00.001-07:002022-03-14T17:35:45.004-07:00Miso Ramen with Roasted Chicken Thighs and Ramen EggWe love ramen. The rich, satisfying broth, the fresh, crunchy vegetables and the chewy, silky noodles. Not to mention the jammy, savory-and-sweet marinated soft boiled egg. Until recently, I didnโt think it was possible to make ramen at home. Now, with a little prep and some imagination (and the availability of good miso these days), it is actually pretty easy to make ramen at home, although Iโll admit this recipe has a lot of parts. The ramen egg, a soft boiled egg marinated in sweet, slightly boozy soy sauce, needs at least four hours to marinate (some recipes say a minimum of 24 hours), and can be kept in the fridge for up to four days. So, itโs a wonderful thing to make ahead. If you donโt think you or your family will enjoy having a runny yolk and soft egg with their ramen, feel free to skip making it. But it really is delicious and a part of the traditional ramen experience, so I do recommend trying it at least once. It is called ajitsuke tamago in Japan.<div><br></div><div>With regards to toppings, the only necessary toppings are some kind of crunchy vegetable (julienned carrots and bean sprouts are my favorite), some nori (seaweed sheets; I use nori snacks, cut into ribbons with my kitchen shears) and your chosen protein (in this case the roasted chicken thighs). Optional toppings are chili powder (the Japanese chili condiment is called shichimi togarashi), sesame seeds, seafood cake (narutomaki) and sliced spring onions.</div><div><br></div><div><br></div><div>Miso Ramen with Roasted Chicken Thighs & Ramen Eggs</div><div><br></div><div>Serves 4</div><div><br></div><div><br></div><div><br></div><div>ramen egg ingredients</div><div><br></div><div>4 eggs</div><div><br></div><div>Marinade</div><div><br></div><div>1/3 cup low sodium soy sauce</div><div>1/3 cup mirin (Japanese sherry); any semi dry white wine will do nicely as a substitute</div><div>2 Tablespoons sugar</div><div><br></div><div>(optional) </div><div>1 teaspoon of gochujang, or any hot sauce (pref a sweet hot sauce)</div><div>1/2 teaspoon garlic powder</div><div>1/2 teaspoon ground ginger</div><div><br></div><div>Method</div><div><br></div><div>Heat the marinade ingredients in a small pot until the sugar has dissolved. Set marinade aside. Put a medium sized pot filled with water on to boil. Beside the stove place a metal bowl filled with cold or ice water. When the water is boiling, lower the heat to low and gently place your eggs into the water, taking care not to crack the shells (I use a soup ladle for this). Bring back to a boil and cook the eggs for 6 1/2 minutes. Transfer them quickly to the cold water. When they have cooled down enough to peel, do so carefully and combine them with the other ingredients in a quart freezer bag. Place the eggs and marinade together in the bag and refrigerate until ready to use (minimum four hours and up to four days).</div><div><br></div><div>Roasted Chicken Thighs</div><div><br></div><div>4 skin-on, bone-in chicken thighs (approx 1.1 lbs)</div><div>1/2 teaspoon garlic powder</div><div>1 teaspoon soy sauce</div><div>1 1/2 teaspoons honey (opt)</div><div>1 teaspoon sesame oil</div><div>2 Tablespoons vegetable oil</div><div><br></div><div>Method</div><div><br></div><div>Rinse and pat dry your chicken, especially the skin. Rub skin with oils and honey, season with spices and drizzle with the soy sauce. Roast for 35-45 minutes (or until a thermometer inserted into the thickest part reads 165 or above). Set the chicken thighs aside for serving with the ramen. Strain the fat and set aside. Now youโre ready to assemble the ramen.</div><div><br></div><div>Ramen Noodle Soup</div><div><br></div><div>3 packages store bought ramen, flavor packets reserved for another recipe</div><div>5 cups chicken stock</div><div>1/2 cup white or yellow miso</div><div>3 large cloves garlic, peeled and scored</div><div>2 Tablespoons vegetable oil</div><div>2 Tablespoons reserved chicken fat</div><div><br></div><div>Toppings</div><div><br></div><div>1 cup bean sprouts, rinsed</div><div>1 cup julienned carrots</div><div>Ramen eggs</div><div>1 ounce nori, sliced into ribbons</div><div><br></div><div>Method</div><div><br></div><div>Pan roast garlic in vegetable oil until the garlic has turned golden and has softened. Set aside. In a large pot bring 5 cups of water and the chicken stock to a boil. Boil ramen noodles for 3 minutes, then divide noodles up between four serving bowls. Turn the heat down to a simmer and add miso and chicken fat. Mash garlic and add garlic as well. To serve, divide broth between bowls. Pull the chicken meat from the bones. Top with 1/4 of each of the toppings, starting with the chicken and vegetables, then one egg each, sliced in half and finally the nori and chili powder (if desired).</div><div> </div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-78826075927889171032022-01-05T00:14:00.003-08:002024-01-06T17:03:09.989-08:00Sweet Soy Ginger Tempeh with Kale Special Anniversary Edition<p> <span style="font-family: "Playfair Display", serif; font-size: 11pt; white-space: pre-wrap;">Iโve recently celebrated the ten year anniversary of my first blog post. To mark the occasion Iโve given the dish from that first post a bit of a makeover, as well as an updated photo (of sorts). Below are some excerpts from the first post and the update to the recipe.</span></p><span id="docs-internal-guid-445b9307-7fff-2343-6e87-a3a5f920d192"><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Lately I've been craving Tempeh and Kale with rice; growing up as I did in Woodstock, it is considered something of a comfort food dish. </span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For those of you who are unfamiliar, Tempeh is a delicious soy protein cake made from soy and other whole grains fermented together. It is nutty, very dense and quite dry, which can make it difficult to work with. It softens and becomes more moist when it has been heated. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In this updated version of the recipe I sear the tempeh and use ginger in the accompanying light teriyaki style sauce. I was very happy with the small amount of zing it imparted to the tempeh in my dish. I recommend serving this with white rice.</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Ginger Teriyaki Tempeh</span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">with Kale</span></p><div><span><br></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgdUeRVQFhLfHu8aTMW0utNGf6r8ZbZA40H7_f2gQz0cJQfkFrGeuoZUCfv0cYLW06s6VXx3F9mYVLWN4hVT6XxkYJzmlk9pXddnXQQj_zSAtFcC_VK-FX6B2Cb12nRUjqraBypjI7ZW0UM7qQrq7xcUilG6WyiRv7kCZflyaS_SH7fBCh48oil-4ez=s2949" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2949" data-original-width="2252" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdUeRVQFhLfHu8aTMW0utNGf6r8ZbZA40H7_f2gQz0cJQfkFrGeuoZUCfv0cYLW06s6VXx3F9mYVLWN4hVT6XxkYJzmlk9pXddnXQQj_zSAtFcC_VK-FX6B2Cb12nRUjqraBypjI7ZW0UM7qQrq7xcUilG6WyiRv7kCZflyaS_SH7fBCh48oil-4ez=w305-h400" width="305"></a></div><br><span><br></span></div><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serves </span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb tempeh, cut into 2โ pieces</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 ounces kale, washed, stems trimmed & chopped into 1โ pieces</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 yellow onion, julienned</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon grated ginger</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic, minced or pressed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup, plus 2 Tablespoons light brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons low sodium soy sauce</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons neutral oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon sesame oil</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For Serving</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 cups cooked white rice</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(optional garnish) small sprinkling of black sesame seeds</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><br><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a small, heavy bottomed pan over low heat, combine soy sauce, sugar, garlic and ginger together with 3 Tablespoons of water. Bring to a simmer, then turn down to the lowest possible heat. Cook for 5-10 minutes, or until the sauce has reached the desired consistency (it will thicken a little bit on standing). Set sauce aside in the pan. Meanwhile, rinse rice under running water several times and drain. Bring to a boil with stock or water (I do half and half and since I like firmer rice I usually use 1 1/2 cups liquid to 1 cup of rice; this will make approximately 3 cups cooked rice), then reduce to the lowest heat. Cook rice for 12 minutes. Once youโve finished the sauce and while the rice is cooking, add the oil to a large wok or saucepan, saute onion and kale together with a tiny pinch of salt and a pinch of pepper until cooked through. Set kale/onions aside. Add sesame oil to the wok. If needed, add more oil to the wok, enough to shallow fry the tempeh. Pan fry the tempeh on medium heat for about 1 minute per surface. Cook until it is lightly browned on all sides. To serve, reheat sauce, pile tempeh over greens and drizzle generously with sauce.</span></p><div><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br></span></div></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-66490913276914836022021-12-29T00:20:00.001-08:002021-12-29T11:15:01.472-08:00The Joyous Kitchen Turns 10! Celebrating 10 years of Food and Fun + 10 new ideas<p> Howdy folks! It's been too long! Yesterday was a long travel day for us, where we drove almost 400 miles home from visiting our family. We already miss them! yesterday was also the tenth anniversary of my very <a href="https://joyouskitchen.blogspot.com/2011/12/introductory-post-and-ginger-soy-sauce.html" target="_blank">first</a> blog post! Unbelievable that it has been a decade of food, fun, laughter and warmth ๐</p><p>To those of you who have followed along, commented and supported The Joyous Kitchen, Josh and I are so grateful for you! Thank you so much for your support; we are deeply thankful and I truly don't know what we would do without you! Since this is a special blog post, it will follow a special format. First, I'll announce ten ideas for The Joyous Kitchen, in honor of our ten year anniversary. Then, we will highlight the top five posts (by views). Stay tuned next Tuesday for a revamp of my very first post. It's about time I re-take my very first photo ever. Now on to the special content!</p><p><br></p><p><b>Ten Ideas for Ten Years</b></p><p><b><br></b></p><p>1. The Joyous Kitchen YouTube channel. Starting in January you can look forward to videos with recipes from The Joyous Kitchen, as well as special guest recipes. If you have interest in the occasional food history episode, let us know in the comments.</p><p><br></p><p>2. We are going to be featuring gardening tips, including composting tips, soil quality tips, planting times and recommendations on what to grow to nourish your family. I'll also have a guest on our YouTube channel who is a lifelong gardener and is full of fabulous information.</p><p><br></p><p>3. As many of you may already know, I've recently branched out into publishing with a monthly recipe <a href="https://globalgourmetmagazine.com/" target="_blank">magazine</a>, first under the name Food in the Time of Quarantine and now under Global Gourmet Magazine. Under the former name it started as a magazine featuring pantry recipes; under the latter name our focus is now environmentally friendly recipes. The magazine includes recipes directly from my blog, but often with updated writing. It also features the writing and recipes of several of my very talented blogging friends.</p><p><br></p><p>4. One week a month I'll be doing a basics post. For example how to make gravy with a roux or the different types of mirepoix.</p><p><br></p><p>5. I'm planning a site redesign, which, 6. will include a skip to recipe feature. </p><p><br></p><p>7. I'm working on a garden to table cookbook. I hope to be making it available in the spring,</p><p><br></p><p>8. I've gotten into fridge pickles in a big way and I am experimenting with fermentation, so expect to see some fun pickle recipes in the future.</p><p><br></p><p>9. The Joyous Kitchen is excited to be featuring kids crafts and rainy day ideas.</p><p><br></p><p>10. Most excitingly, I'll be moving my blog to its own domain name, so it will be easier to find and share.</p><p><br></p><p>Top 5 posts:</p><p><a href="https://joyouskitchen.blogspot.com/2016/09/leftover-shakshuka-with-potatoes.html" target="_blank">Leftover Shakshuka with Potatoes</a> </p><p><br></p><p><a href="https://joyouskitchen.blogspot.com/2016/05/roasted-zucchini-parmesan-arancini.html" target="_blank">Zucchini & Parmesan Arancini</a><br></p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p><p><a href="https://joyouskitchen.blogspot.com/2016/07/grilled-salmon-with-spicy-teriyaki-glaze.html" target="_blank">Grilled Salmon with Spicy Teriyaki Glaze</a><br></p><p><br></p><p><a href="https://joyouskitchen.blogspot.com/2016/07/the-hound-vodka-grapefruit-with.html" target="_blank">The Hound: Grapefruit, Vodka & Elderflower Cocktail</a><br></p><p><br></p><p><a href="https://joyouskitchen.blogspot.com/2013/02/mexican-shredded-chicken-and-refried.html" target="_blank">Shredded Chicken & Refried Bean Dip</a><br></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com1tag:blogger.com,1999:blog-7921262856192850266.post-90438376140509602932021-08-10T10:37:00.005-07:002021-08-10T10:37:36.717-07:00August issue of Food in the Time of Quarantine + The BEST Corn on the Cob (Elotes)<p>We want to help you make the most out of your summer with the August issue of Food in the Time of Quarantine (<a href="https://drive.google.com/file/d/1aswHo8RsyMrBIe2Is74gien4ugtRAUrF/view?usp=sharing">DOWNLOAD HERE</a>)! From cooling, refreshing recipes, to meals that make the most of summer vegetables and fruits, you will find lovely dishes </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQO5R2T9gDIeanJKrsrjqC9YKsGuJpmLcGoedEf1i-4LJixsgCrTOMXBctfbUfRyQbVRGvSUIjZvUnXrknTsUZ7bG8UtIA5y5YER_ltXasd1Nya1col_J62npeTFlSIsmi-YN4AzcPhUQ/s1700/August+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1700" data-original-width="1114" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQO5R2T9gDIeanJKrsrjqC9YKsGuJpmLcGoedEf1i-4LJixsgCrTOMXBctfbUfRyQbVRGvSUIjZvUnXrknTsUZ7bG8UtIA5y5YER_ltXasd1Nya1col_J62npeTFlSIsmi-YN4AzcPhUQ/s320/August+cover.jpg" width="210" /></a></div><p><br /></p><p><br /></p><p>Also in this issue are my <a href="https://joyouskitchen.blogspot.com/2014/07/elotes-mexican-corn-on-cob.html?showComment=1628616260068#c2477156344780583776" target="_blank">Elotes (Mexican Corn on the Cob)</a></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-68754698281034550172021-07-11T10:09:00.000-07:002021-07-11T11:59:53.439-07:00July Issue of Food in the Time of Quarantine + Popsicles 3 Ways<p></p><div class="separator" style="clear: both; text-align: center;"><br></div><div>Download your free copy of the magazine <a href="https://drive.google.com/file/d/1i3lrg64pTxtTIkBvSAruBG-vEY5H2fGv/view?usp=drivesdk">here</a></div><div><br></div>I'm so pleased to announce the July 2021 issue of Food in the Time of Quarantine! While we've had a good run we are starting to feel the name is no longer relevant, even if the impetus--taking something off of people's (mental) plates--remains so. After August we will be choosing a new name and keeping the spirit of the magazine the same: elegant cheap eats in an easy to read format. Hope you're as excited for the changes as we are!<p></p><p><br></p><p><br></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMjiIEs7xhiJZbEfL0HkFntZZeCO1XF5cwzs21pxMDYQMMNIlH0HkaKjPafJeXVt5tVbfYq7d6XD5HggaXJkokaU0oLD-ESROmP6MvADeZ1zXfQBNU7ev6kaDbN7dFDkcVSVJlHT7tjI/s2048/Screenshot_20210710-234323_Docs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1206" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMjiIEs7xhiJZbEfL0HkFntZZeCO1XF5cwzs21pxMDYQMMNIlH0HkaKjPafJeXVt5tVbfYq7d6XD5HggaXJkokaU0oLD-ESROmP6MvADeZ1zXfQBNU7ev6kaDbN7dFDkcVSVJlHT7tjI/s320/Screenshot_20210710-234323_Docs.jpg"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><span id="docs-internal-guid-9663f004-7fff-3d31-0306-383ac72dfd48"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #800180;">Read on for three brand new recipes (also included in the magazine)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #800180;"><br></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">These Three Fabulous Popsicle Recipes are a Perfect Way to Beat the Heat</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br></p><span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">W</span><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">hen itโs hot outside, thereโs nothing more refreshing than a popsicle. With an abundance of lovely summer fruit available, our favorite popsicles are the homemade kind. My son and I recently got a popsicle mold that came with cellophane popsicle bags, and we had a blast thinking up different ingredient combinations to fill them. He also had a ton of fun actually filling them with the tiny funnel. </span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Macerating the strawberries will take 30 minutes and deeply enhances the strawberry flavor in these pops. Macerated strawberries are also a fantastic dessert with some whipped cream, especially when theyโre macerated with a sip of grand marnier or another orange liqueur. Theyโll keep for 3-4 days covered in the fridge, should you want to double the recipe. If you want to skip this step you can gently crush your strawberries before adding them to your lemonade (use the same amount of berries).</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If youโre an aesthete it might bother you that the lime juice settles at one or both ends of the pop. That being said, the watermelon, lime and mint popsicles taste utterly amazing--sweet, fresh and slightly tangy. </span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If you want fiber free mango yogurt pops, be sure to strain your pureed mango through a fine mesh strainer over a bowl, pushing the mango pulp through with the back of a large sturdy cooking spoon.</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Read on for our three favorite recipes.</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Strawberry Lemonade Popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> Makes 10 (3 oz) popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the Macerated Strawberries:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 pint strawberries, sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Juice of 1 lemon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons fine granulated sugar</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the Lemonade:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> Juice of 3 lemons</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 cups filtered water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> 1/2 cup sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Macerated strawberries</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Macerate the strawberries:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a mixing bowl, toss the berries together with the lemon juice and sugar. Cover and let it sit in the refrigerator a minimum of 30 minutes, and up to 4 days. Use the macerated strawberries in the strawberry lemonade.</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Make the lemonade:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mix the lemonade ingredients and strawberries together thoroughly. When sugar is dissolved and everything is combined, pour equally into your molds. Freeze on a level surface in your freezer until solid.</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Watermelon, Lime & Mint Popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 10 (3 oz) popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 โpersonalโ sized seedless watermelon (about the size of a volleyball)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Juice of 2 limes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Small handful (about 1/4 cup) mint leaves, washed</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Quarter watermelon and cut flesh away from the rind. Rough chop. Roll mint leaves together into a tight bundle and slice through thinly (chiffonade). In a blender combine mint, lime juice and 3/4 of the chopped watermelon. Blend until the watermelon has liquified. Divide the remaining chopped watermelon among your popsicle molds and pour in liquified fruit to fill the molds. Freeze on a level surface in your freezer until solid.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If you have any remaining liquid it tastes great chilled with rum.</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Mango, Yogurt & Cardamom Simple Syrup Popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 10 (3 oz) popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the popsicles</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 ripe mangoes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups full fat greek yogurt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup cardamom syrup (recipe below)</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the cardamom syrup</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon ground cardamom</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup filtered water</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">First, make the syrup. You can make the syrup up to 4 days in advance (see notes). To make the syrup add the cardamom, sugar and water to a heavy bottomed pan over low heat. Once the sugar is dissolved, take it off of the heat. Allow the syrup to cool and the cardamom flavor to seep into the syrup. Meanwhile, prepare the mango: peel, rough chop and remove from the pit. Set a fine mesh sieve over a mixing bowl and force mango flesh through with the back of a spoon. For every mango you should retain about 75% of the flesh and only leave a small clump of fibers behind. Once mango has been prepared, mix in yogurt and syrup. Divide equally between your popsicle molds.</span></p><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Notes</span></p><div style="text-align: left;"><br></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If you like you can allow time for the cardamom flavor to steep in the syrup then strain it out through a fine mesh sieve. I found this step unnecessary as it did not add anything to the flavor and I am planning not to strain the cardamom from the syrup next time, if I canโt find some kind of whole cardamom before the next time we make these popsicles. Freeze on a level surface in your freezer until solid.</span></p><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div></span></div><br><p><br> </p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com1tag:blogger.com,1999:blog-7921262856192850266.post-56918884837630502152021-06-08T14:15:00.006-07:002021-06-08T22:52:53.455-07:00Food in the Time of Quarantine June Issue is out now!<p> Hello dear readers!</p><p><br /></p><p>This month our magazine is all about cooking with fruit, since there's an abundance of lovely fruit available during the summer months! If you live on the opposite side of the globe, hang onto this for your summer season. In any case, Buen Provecho!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;">Download or browse for free: <a href="https://drive.google.com/file/d/1SC55oEVG31X6a5Kf6883hWqTjUFBta7d/view?usp=sharing" target="_blank">https://drive.google.com/file/d/1SC55oEVG31X6a5Kf6883hWqTjUFBta7d/view?usp=sharing</a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NX0xoKlwxbsKQco6B1WdEuBnKdUwDU8loV80_wy3HrSgyJC92hKla3P5_YhpRA44vE72wt_6rQ9W-DvN8RjytMGsfp1DdGhyphenhyphenw5LTc7wWdyFqolIih0GI7uoJAJLUEyzi9bZmJTL09t8/s769/June+21cover+FitToQ.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="524" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NX0xoKlwxbsKQco6B1WdEuBnKdUwDU8loV80_wy3HrSgyJC92hKla3P5_YhpRA44vE72wt_6rQ9W-DvN8RjytMGsfp1DdGhyphenhyphenw5LTc7wWdyFqolIih0GI7uoJAJLUEyzi9bZmJTL09t8/s320/June+21cover+FitToQ.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com2tag:blogger.com,1999:blog-7921262856192850266.post-58884910965999480252021-05-18T14:29:00.003-07:002021-05-18T14:39:43.236-07:00Camarones (Shrimp) Al Pastor & Avocado Lime Crema<p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Memorial Day is coming up and if you havenโt already, many of us will probably plan to fire up the grill. Al Pastor is a great, flavorful marinade that can be used for any type of meat. It is traditionally used for pork tacos, which are then prepared in the traditional shawarma style. In fact, Al Pastor means โIn the Style of the Shepherd,โ which is how the Greek expats in Mexico were affectionately called and named because the dish is in the Greek style--traditionally cooked over a spit in a conical shape just like the Greek street meat, Shawarma. Al Pastor has citrus and pineapple, the acidity of which also helps to tenderize the meat, so itโs a great marinade for cuts that tend to dry out quickly. Try it at your next barbecue--youโre going to love it!</span></p><p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">The main inspiration for this dish is these lovely </span><a href="https://www.linsfood.com/pickled-red-onions/" style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;" target="">Pickled Red Onions</a><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"> from Azlin Bloor of </span><a href="http://linsfood.com" style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;" target="">linsfood.com</a><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"> & </span><a href="https://www.singaporeanmalaysianrecipes.com/" style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;" target="">singaporeanmalaysianrecipes.com/</a><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">. They got me to thinking about tacos. Especially Al Pastor, since it's a delightful, flavorful way to prepare any kind of protein--from pork to tofu! The sweet pineapple and smoky chipotles would be a fabulous counterpoint to the tart, spicy, utterly fabulous pickled onions. And it was! I highly recommend this combination--especially making the pickled onions as they take only 5 minutes and are the absolute best thing with so many dishes, especially tacos! </span></p><span id="docs-internal-guid-1583945f-7fff-c7d5-3a7f-bd4b806242a8"><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QvkIq8gvj1qcEiJ5HaM3NoLr2ikO40Iv55fZDI1vmXZPhefsMRTZl2bVgxJxM7Z_aryXZF7HOyXu1Gcv3awFhWWHuyMK2WiTuELparPmjLtWiaaWQmIikvLby3V9LS4dApDzPQJ_PVo/s965/20210511_183602.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="911" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QvkIq8gvj1qcEiJ5HaM3NoLr2ikO40Iv55fZDI1vmXZPhefsMRTZl2bVgxJxM7Z_aryXZF7HOyXu1Gcv3awFhWWHuyMK2WiTuELparPmjLtWiaaWQmIikvLby3V9LS4dApDzPQJ_PVo/w378-h400/20210511_183602.jpg" width="378" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Tacos Camarones Al Pastor (Grilled Shrimp Tacos) with Avocado Lime Crema </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serves 2</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> (Makes approx 6 tacos)</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the Al Pastor Shrimp </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb tiger shrimp, peeled & deveined</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยฝ pineapple, cored & cut into rough chunks</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 jalapeรฑo, seeds & ribs removed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon oregano (pref Mexican oregano)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon chili powder (not cayenne)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin seeds or ground cumin</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยฝ teaspoon whole peppercorns</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยฝ teaspoon salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 (tinned) chipotlรฉ peppers in adobo + 1 Tablespoon of the adobo sauce from the tin</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยผ cup apple cider vinegar (can use any type)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup pineapple juice</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the Cilantro, Avocado & Lime Crema</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ripe avocado</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons fresh cilantro leaves & stems</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Juice of 4 limes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup crema or sour cream</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the Tacos</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup cooked black beans</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยผ head of cabbage, sliced thinly</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 radishes, sliced very thinly</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Handful cilantro leaves</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">~2 Tablespoons crumbled cotija (sub feta)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pickled onions, as per preference (about 2-3 per taco)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Avocado Lime Cilantro Crema</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Camarones (Shrimp) Al Pastor</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup fire roasted corn (can be found in the freezer section at Trader Joeโs)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">12 small soft corn tortillas</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 pineapple, cored, cut into slices and grilled (just enough to get some grill marks) </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Marinate the Shrimp</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Toss everything from the Al Pastor ingredient list but the shrimp into the blender. Blend the ingredients until smooth. Thread shrimp 5-6 on a skewer. In a baking dish or food storage container, combine shrimp and blended ingredients. Marinate for 15-30 minutes. Meanwhile, you can prepare the other ingredients. First, the avocado, lime, cilantro crema.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Make the Crema</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Throw all of the ingredients into the blender and blend until smooth. Pour into a squeeze bottle </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">for serving. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prep for the Tacos & Grill the Shrimp</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the black beans, crumble the cotija cheese, slice the radishes, cabbage and cilantro and rough chop your grilled pineapple; get your taco toppings ready. Preheat your grill to medium high. Brush the grate generously with oil. Remove the shrimp from the marinade and shake off any excess. Grill the shrimp 2-3 minutes per side, or until they are fully cooked. Heat all 12 tortillas over the grill for about 30 seconds per side (you want a tiny bit of color and mostly to soften them up). </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Assemble tacos</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This can more or less be done in any order, but you could layer two tortillas together, then put in the cabbage, beans, corn & pineapple, with the shrimp over, then top with cotija, crema, radishes and a sprinkling of minced cilantro. Serve immediately.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">#taco #tacotuesday #alpastor #tacos</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This piece will also be published in the upcoming issue of <a href="https://www.santacruzmountainbulletin.net/" target="_blank">The Santa Cruz Mountain Bulletin</a></span></p></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com1tag:blogger.com,1999:blog-7921262856192850266.post-13242084544970596272021-05-07T15:32:00.003-07:002021-05-07T15:32:54.152-07:00The Magazine Turns 1! To Celebrate We Fire Up the Grill!<p>Hi lovely folks! Today is the one year anniversary of the release of our first issue of Food in the Time of Quarantine! Unbelievable! Thank you all so much for all of your support. </p><p>Since this issue is all about the grill (BBQ) it has inspired me to create a new recipe. Although it won't be out in time for this issue (I just can't resist releasing the new issue right on the anniversary of when it was first released!), look for it in the coming week. Do let me know at thejoyouskitchen@gmail.com if you'd like to be signed up for our mailing list where you'll be informed of new posts or if you'd like to join the FitToQ mailing list.</p><p>Thank you again for supporting our endeavor! We love to bring you this magazine and we hope we will continue to be able to offer a compendium of low cost fancy recipes once a month for many years to come!</p><p>Ready to read our May 2021 issue? <a href="https://docs.google.com/document/d/1-jXc9tyziSiqm3-6tU23KZp5d4GRVyfAkZxNlhqOsOc/edit?usp=sharing" target="_blank">Click here to peruse or download</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnFeC2QMdhLzdBSoWlRb2bIsIA4g0SFvgLJKlAY_kyyn8hbLmx_2pStLydMefuwfbpQqsYHHlVl17J3XIp1wP6i7gh3KRDYRt-yOmPfJ0UmUgdHAL98Pc8ZUxtcjCdoygxmKiU5jZjiA/s1650/FitToQ+Cover+May+2021.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnFeC2QMdhLzdBSoWlRb2bIsIA4g0SFvgLJKlAY_kyyn8hbLmx_2pStLydMefuwfbpQqsYHHlVl17J3XIp1wP6i7gh3KRDYRt-yOmPfJ0UmUgdHAL98Pc8ZUxtcjCdoygxmKiU5jZjiA/s320/FitToQ+Cover+May+2021.png" /></a></div><br /><p><br /></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com1tag:blogger.com,1999:blog-7921262856192850266.post-12226606476635918012021-04-09T10:19:00.001-07:002021-04-09T10:21:02.944-07:0012th issue of the Magazine + Fresh Papardelle with mushrooms & asparagus in a lemon cream sauce!I can hardly believe we've been publishing for a year! Download your free issue of our recipe magazine, Food in the Time of Quarantine here: <a href="https://drive.google.com/file/d/1-3R3Clsy8z8i1pTlLYGLeHC-hjlCcXGb/view?usp=drivesdk">FitToQ April 2021</a><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>This Creamy Vegetarian Pasta is Perfect for All the Lovely Asparagus in Season</div><div><br></div><div>By Joy Gordon Stewart</div><div><br></div><div><br></div><div>Twenty years ago now I had the distinct pleasure of dining at Postrio, Wolfgang Puckโs San Francisco restaurant. It still gives me shivers to recall how delicious his wild mushroom ravioli with pencil asparagus and morel mushrooms in a lemon cream sauce was. For two decades I have been dreaming of this bright fresh sauce, with tender handmade pasta, accompanied by the chewy, earthy morels and equally tender and lightly herbaceous baby asparagus. For the 12th issue of the magazine, I wanted to do something special. I chose a theme that is near and dear to my heart: the Farmerโs Market. Some of my favorite meals have involved a few high quality ingredients allowed to shine through a simple preparation. Iโve asked my contributors to share dishes that are inspired by a particularly fresh and lovely vegetable. This month that vegetable is asparagus. It is a lovely vegetable,fresh, and slightly herbaceous with just a hint of grit and bitterness and absolutely redolent of new spring growth. That is why it is the perfect main ingredient for our Farmer's Market theme. Although I havenโt gone to nearly as much effort as the dish that inspired this recipe, I have none-the-less used what approximate the same flavors and ingredients. I made my own pasta, using this recipe from Gimme Some Oven. I used all semolina, but next time Iโll go 50/50 with AP flour, as it was slightly gritty. I rolled it out by hand, thin enough that I could see light through it and cut it using a measuring spoon handle as a width guide. Check out the post I linked for some great pictures on how to easily cut rolled out pasta to uniform length. If you donโt want to take the time or are intimidated by the thought (itโs really easy--you cannot knead it too much and you can make it in the food processor as well as the stand mixer; just remember to let it rest at least 30 minutes wrapped in cling film and roll it out very very thinly) you can also easily get fresh made pasta at the supermarket. If that doesnโt fit into your budget try to go for a fancier hollow extruded noodle, such as cellentani or campanelle; something that can absorb a lovely cream sauce into its crevices. </div><div><br></div><div>How long to cook the asparagus will depend upon how thin the stalks are. If you can find pencil or baby asparagus, which are very thin, you will not need more than a minute. The thicker the stalks the longer they will need to cook. </div><div><br></div><div><b>Pappardelle with Wild Mushrooms & Pencil Asparagus in Lemon Cream Sauce</b></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><span style="letter-spacing: 0.2px;">Serves 4</span><br></div><div><br></div><div>10 ounces assorted mushrooms, chopped</div><div>10 ounces pencil asparagus, trimmed and chopped into 1โ pieces</div><div>12 ounces fresh pappardelle pasta (or other wide noodle)</div><div>3/4 cup heavy cream</div><div>1/4 cup wine</div><div>1 1/2 Tablespoons butter</div><div>1/2 Tablespoon olive oil</div><div>1 small onion, chopped</div><div>Zest of 1 lemon</div><div>Salt</div><div>Pepper</div><div><br></div><div>Method: </div><div><br></div><div>Put up a large pot of heavily salted boiling water. Boil the pasta in the salted water for around 7 minutes (if your pasta is store bought, cook it for the length of time indicated on the package). While the pasta is boiling, melt butter and combine with olive oil in a heavy bottomed pan. With a small pinch of salt and a sprinkle of pepper, saute onions over medium heat until they begin to soften. Add mushrooms and cook until the liquid from the mushrooms has just evaporated (5-7 minutes). If you can only find very wide asparagus (about the width of a wooden cooking spoon handle), they will need up to five minutes to saute with the mushrooms, so add them early (the goal is for both to be cooked according to your preference at the same time); if they are thinner, they will need to be added later. Once the asparagus is cooked and the mushroom liquid has dissolved, add the wine to deglaze. Scrape the lovely caramelized bits from the bottom of the pan. Scoop out the veggies and set aside. Add cream and lemon zest to the pan and turn the heat down to low. For 5 minutes, barely simmer the cream. Meanwhile, the pasta will have finished cooking. Drain pasta, reserving one cup of pasta water. Add veggies to the cream sauce and then mix sauce with pasta. Add 1/3 cup pasta water as you mix, to help the sauce cling to the pasta. Serve garnished with minced Italian parsley.</div><div><br></div><div><br></div><div><br></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-31809015031763679232021-03-07T12:03:00.002-08:002021-05-31T23:36:59.269-07:00The Easter & Pesach issue of our recipe magazine is here!! Download your copy today for free<p>Our 12th issue of Food in the Time of Quarantine is out now! Let us help you celebrate Easter and Passover with playful, inexpensive holiday recipes! There's even a method of making your own soap to hand out as gifts! Grab your free copy of our recipe magazine today!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5H1NKoPexWA_bo9lSjR5U9AdJaSi-fudu7aN1NDbI4LMTtCN8FIPljuzQpLf0rNnP5qQruA6kryIDOaki-aGz9jHbxtLjtjnD4USD2tva5fWNGXR95lVU-aUO0S90lgRBTC7ZLzjJaCQ/s1650/FiToQ+Cover+March+2021.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5H1NKoPexWA_bo9lSjR5U9AdJaSi-fudu7aN1NDbI4LMTtCN8FIPljuzQpLf0rNnP5qQruA6kryIDOaki-aGz9jHbxtLjtjnD4USD2tva5fWNGXR95lVU-aUO0S90lgRBTC7ZLzjJaCQ/s320/FiToQ+Cover+March+2021.png"></a></div><br><p>Download your free copy here: <a href="https://drive.google.com/file/d/19NgvfHxvcLvVBgNRNBgGlFCVkBqBY_kv/view?usp=sharing">FitToQ March 2021</a></p><p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;">Matzo Ball & Chicken Soup</h3><div class="post-header" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.5px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-2374593649318355064" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 528px;">What are matzo balls? They are a kind of dumpling made from a holiday cracker called matzo. Matzo is eaten during the Passover holiday to symbolize the haste with which the Isrealites were compelled to flee Egypt (they did not even have time for their bread to rise). During the week long Passover holiday, out of respect for our harried ancestors, we are forbidden to eat all foods which are leavened. Matzo becomes fairly important to a lot of dishes during that week. It is scrambled with eggs and served with jam (called Matzo Brei); it is used as a binder in holiday casseroles (such as savory kugels--a dense casserole resembling a kind of pudding); a very popular use for it is as a dumpling in chicken soup. These dumplings are so popular the dish is named for them: matzo ball soup. Matzo balls can be large or enormous, light and soft or dense and chewy. They are made according to the cook's preference. My ideal matzo ball is on the small side, light and soft with just a little bit of bite.<br><br>I may seem like a lot of work for one pot of soup, but this chicken soup is flavorful and immensely satisfying (especially as we start to catch change of the season colds). If anyone in our house has the sniffles I leave the skin on the chicken. This is because of a homeopathic belief that chicken fat has natural antibiotics.<br><br><br><b>Matzo Ball & Chicken Soup</b><br><br>Makes 16 servings<br><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8OE_BVcWrOd2YcquxKRr7Z2eXjTR5ZQWif-P7oAsh5D-1WV3dNs7OGrKvSOgh3iV0408NzpUnZF3o9k3ES7Tr0rpUX90HqRLj_TWvc-GnI7VXahPFx7VeYDPZB5wNtZHrqzGlwddaLU/s1600/blog+matzo+ball+soup.JPG" imageanchor="1" style="color: #889911; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8OE_BVcWrOd2YcquxKRr7Z2eXjTR5ZQWif-P7oAsh5D-1WV3dNs7OGrKvSOgh3iV0408NzpUnZF3o9k3ES7Tr0rpUX90HqRLj_TWvc-GnI7VXahPFx7VeYDPZB5wNtZHrqzGlwddaLU/s640/blog+matzo+ball+soup.JPG" style="border: none; position: relative;" width="640"></a></div><br>Soup:<br><br>32 ounces organic chicken stock<br>1 whole (~5 lbs) chicken, broken down<br>16 ounces mirepoix<br>3 Tablespoons olive oil<br>1 teaspoon thyme<br>1 bay leaf<br>Salt, to taste<br>Pepper, to taste<br><br>In a stockpot over medium heat, add olive oil. Add mirepoix, thyme, a pinch of salt and pepper and the bayleaf. Saute until mirepoix has softened and become fragrant (approx 5 minutes).<br>Rinse chicken pieces under cold water and add to stock pot. Add stock, then water to cover.<br>Bring to a boil, then reduce to a simmer. Simmer 20 - 25 minutes, or until chicken breasts are cooked through. Remove chicken breasts and when they are cool enough to handle, remove meat and return bones to the stock pot. Simmer dark meat for another 20 minutes, then remove, pull from bones and return bones to the pot.<br>Cook on the lowest setting for an additional 40 - 60 minutes, skimming the fat off of the surface occasionally.<br>When needed, strain broth and bring to a boil to cook the matzo balls (see below).<br><br>Matzoh balls:<br><br>4 jumbo eggs<br>1 1/2 cups matzoh meal<br>1/4 cup neutral oil*<br>1/4 teaspoon salt<br>1/2 teaspoon garlic powder<br>3 ounces carbonated water<br>1/2 teaspoon baking powder<br><br>1. Whisk together egg and oil (or schmaltz). Mix in matzoh meal, salt, baking powder and soda water.<br>2. Set in fridge for 15 minutes.<br>3. Meanwhile, strain 8 cups of soup into a pot with a tightly fitted lid. Bring to a boil.<br>4. Form balls approximately 1" diameter.<br>5. Place balls in boiling soup. Cover and bring to a simmer. Cook for 20 minutes. Cook the balls in two batches to give them enough room to expand.<br><br>Serve dumplings in broth with chicken meat.<br><br>*Substitute schmaltz if you should have some in your pantry</div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-9878338522017340772021-02-07T10:51:00.002-08:002021-02-07T10:51:46.238-08:00Show Your Valentine Some Love with the Feb issue of Food in the Time of Quarantine!<p> Hi all!</p><p><br /></p><p>I'm back with the 10th issue of Food in the Time of Quarantine, and this issue is all about...LOVE</p><p>That's right: elegant starters, decadent mains and rich desserts, all on a budget, all for you.</p><p><br /></p><p>Download your free .pdf <a href="https://drive.google.com/file/d/1Nlq6nrXX1Iq_iKoYa68zVm8cQoSypbm-/view?usp=sharing" target="_blank">here:</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufFboiz2wlfFmUmwPjaPFpyigH6y1_FYJTMdOcFqm6jDCkpmtuoYiCn0ZjwMayvLu3Q-pxqrhaeUAZUjGoWKwi4xm9LpoMl6ACuXb_2jz5P4eDVF41ecYftNJ7uQCxsk0CgIQS6rgjZk/s1650/FitToQ+Cover+Feb+2021.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufFboiz2wlfFmUmwPjaPFpyigH6y1_FYJTMdOcFqm6jDCkpmtuoYiCn0ZjwMayvLu3Q-pxqrhaeUAZUjGoWKwi4xm9LpoMl6ACuXb_2jz5P4eDVF41ecYftNJ7uQCxsk0CgIQS6rgjZk/s320/FitToQ+Cover+Feb+2021.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">The two recipes of mine included in this issue are: <a href="https://joyouskitchen.blogspot.com/2016/12/linguini-alla-marcella-with-mozzarella.html" target="_blank">Linguini Alla Marcella</a> & <a href="https://joyouskitchen.blogspot.com/2019/02/mini-chocolate-cheesecake-with-earl.html" target="_blank">Mini Chocolate Cheesecake with Earl Grey Ganache</a></div></div></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com1tag:blogger.com,1999:blog-7921262856192850266.post-52561198051334354032021-01-07T15:29:00.001-08:002021-01-07T16:18:38.050-08:00Recipe magazine - Food in the Time of Quarantine New Years Ed is out now!New year, new you? We've made some common resolutions easier to stick to with a collection of bright, healthy and fun recipes! And for the first time this issue is entirely vegetarian! So let us help you feed you and your family with enticing, light options and stick to your #veganuary resolve!<div><br></div><div>Download your free copy <a href="https://bit.ly/38qrkCa">here</a><div class="separator" style="clear: both; text-align: center;">
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In it you will find mains, sides, appetizers, desserts, cocktails and even homemade gifts!</p><p>Download a free .pdf here: <a href="https://drive.google.com/file/d/1aXHuMV6r9PER7z5xC4wmalmBVUKsyVkX/view?usp=sharing" target="_blank">Food in the Time of Quarantine Dec 2020</a></p><span id="docs-internal-guid-0c05e708-7fff-eff2-7b77-32aa81589664"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><div><span><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzJC3VxYMX-2H_qqqbAAz7O-ZfpFFQH6RS3WVVn2bcmZe8S-j1PlRqcWY6xw7gr5Soq18g5VnwRKoye0SWlJFnAyCKKeD7E6D8xefqO7f0za5di6y4PZEjHSHa11hk5DsxM6t5vhWdt4/s1650/FitToQ+Cover+Dec.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzJC3VxYMX-2H_qqqbAAz7O-ZfpFFQH6RS3WVVn2bcmZe8S-j1PlRqcWY6xw7gr5Soq18g5VnwRKoye0SWlJFnAyCKKeD7E6D8xefqO7f0za5di6y4PZEjHSHa11hk5DsxM6t5vhWdt4/s320/FitToQ+Cover+Dec.png" /></a></div><br /><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Grand Marnier Truffles</span></span></div><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">T</span><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">his holiday season, why not give your loved ones the gift of chocolates to show them how much you care? It is surprisingly easy. Instead of Grand Marnier, you can customize these truffles by steeping tea leaves in your cream mixture before pouring it over the chocolate. To temper your chocolate, melt 3/4 of the chocolate reserved for the shells and bring the temperature of the melted chocolate quickly down by removing the chocolate from the heat and adding the remaining 1/4 chopped chocolate</span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lplebzY9tPQYr3behNRYbbnc2k62QHY3rNzuPMwo03Dx-nOKiJaW-XeaOJBkNJvipHOiCy3iTMuNSuA8TsOLsI-37QIy2fvN1tHw9qcWE63kH1MCRY3rqJ01YzusT1Ni0TKLZK6CkYc/s2048/20201210_235341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1495" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lplebzY9tPQYr3behNRYbbnc2k62QHY3rNzuPMwo03Dx-nOKiJaW-XeaOJBkNJvipHOiCy3iTMuNSuA8TsOLsI-37QIy2fvN1tHw9qcWE63kH1MCRY3rqJ01YzusT1Ni0TKLZK6CkYc/w263-h360/20201210_235341.jpg" width="263" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Grand Marnier Truffles</span></p><div><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cups cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons unsalted butter, melted and clarified</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons Grand Marnier</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 ounces good quality (70% or better) semi sweet dark chocolate, chopped</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 ounces good quality milk or dark chocolate, chopped</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Create the ganache: heat cream over low heat and add orange zest, allowing it to steep for 5 minutes (if youโre not planning to use orange zest. Bring cream up to a low boil and turn heat off immediately. Add Grand Marnier and clarified butter to cream and whisk to combine.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Place your 8 ounces chopped dark chocolate into a stainless steel bowl and pour hot cream and butter mixture through a sieve into the chocolate.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Stir to melt chocolate with the heat from the cream and butter mixture. When everything has been combined and all chocolate has been melted, set aside in a dry, cool place to come to room temperature.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. In roughly 30 minutes, when the ganache has set, form into Tablespoon sized balls. Cover tightly and set briefly in the fridge while you melt the remaining chocolate.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Fill the bottom of a double boiler with about 3 inches of hot water and bring to a temperature just below a simmer. Put 5 ounces chopped chocolate in the top layer of the double boiler and melt, stirring frequently to avoid burning.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Take melted chocolate off of the heat and dip ganache balls into it one by one, balanced on the tines of a fork. Shake excess chocolate off after each truffle is dipped. Set covered truffles on a parchment lined sheet tray to cool. Store in an airtight container in the fridge, or package in cute boxes to give out as gifts.</span></p><div><span style="background-color: white; color: #333333; font-family: "Playfair Display", serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-91618864090856858662020-11-10T15:27:00.002-08:002020-11-10T15:27:57.151-08:00Thanksgiving Issue of Food in the Time of Quarantine + 2 Classic TDay Sides<p> Hello all! I'm so pleased and excited to be bringing you the Thanksgiving issue of our free recipe Magazine, Food in the Time of Quarantine with double the recipes! Whatever your Thanksgiving looks like this year--even if it's a vegetarian celebration--we've got you covered!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHV79ZEJm63xCP7XIAUc5nyUu4qyAuw2iyr1yX7a-gpfak55LlNp_FZAwL4GH1pRf8kC0R2f2aUL-Pf6BQHiDaPyJJuvFpHzu3A-iMDaBjFOBc9egkmJDo3u-U-1hwYKS-gUcQe4fFz5I/s1650/FitToQ+Cover+Nov.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHV79ZEJm63xCP7XIAUc5nyUu4qyAuw2iyr1yX7a-gpfak55LlNp_FZAwL4GH1pRf8kC0R2f2aUL-Pf6BQHiDaPyJJuvFpHzu3A-iMDaBjFOBc9egkmJDo3u-U-1hwYKS-gUcQe4fFz5I/s320/FitToQ+Cover+Nov.png" /></a></div><br /><p>Download your FREE .pdf here: <a href="https://drive.google.com/file/d/1oI7Ei-V14R8qBltAhA0tWrVY5oRWzWB6/view?usp=sharing" target="_blank">Food in the Time of Quarantine Nov 2020</a></p><p><br /></p><p>The two recipes of mine included in this issue are my <a href="https://joyouskitchen.blogspot.com/2016/11/thanksgiving-feast-part-ii-green-bean.html" target="_blank">Scratch Made Green Bean Casserole</a></p><p>And my <a href="https://joyouskitchen.blogspot.com/2016/01/sour-cream-and-onion-mashed-potatoes.html" target="_blank">Sour Cream & Green Onion Mashed Potatoes</a></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEz76PjVm-Uc8dgHL7uQZ7PauKGx0eUYsqH5gvBFpErFnt4TSKEShvb8Ip5e8nYN3Mw5-9YzcUi-RWslbywfTIbK9Pb9A2A6LFQZI78J9GSv8OFU_AC6rMfZDZRonYmClX9LkW6CdITs/s1168/blog-pic-128-scmash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEz76PjVm-Uc8dgHL7uQZ7PauKGx0eUYsqH5gvBFpErFnt4TSKEShvb8Ip5e8nYN3Mw5-9YzcUi-RWslbywfTIbK9Pb9A2A6LFQZI78J9GSv8OFU_AC6rMfZDZRonYmClX9LkW6CdITs/s320/blog-pic-128-scmash.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sour Cream & Green Onion Mashed Potatoes</td></tr></tbody></table><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-50144931315319067512020-10-07T14:58:00.002-07:002020-10-07T14:58:16.543-07:00October Issue of the Magazine & Apple Spice Bread!!<p><span style="font-family: georgia;"> Hello everyone! <b>I'm so thrilled to be brining you the October issue of Food in the Time of Quarantine, our free recipe magazine!</b> This month's issue aims to help you while you "homeschool" with quick meals or recipes that are fun to make with your children.</span></p><p><span style="font-family: georgia;">It's "hot off the presses!" <b>Download it here:</b><a href="https://tinyurl.com/y57nx88l"> <span style="background-color: white; font-size: 12.8px;">https://tinyurl.com/y57nx88l</span></a></span></p><p><span style="font-family: georgia;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiH6llW7lMJsu_EjokW5UFOW-P0qGb8NEWKOwKmzkaqPtF3B1PQTasppbwH4KiYUNrR1aRD7cweYpET-bmarUF6sK-kC3wcqwKyCwC9KLLC9x1qvhzCOxPuqSxw5E_neEJZjFRfgGmq4/s2048/inCollage_20201005_112758839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiH6llW7lMJsu_EjokW5UFOW-P0qGb8NEWKOwKmzkaqPtF3B1PQTasppbwH4KiYUNrR1aRD7cweYpET-bmarUF6sK-kC3wcqwKyCwC9KLLC9x1qvhzCOxPuqSxw5E_neEJZjFRfgGmq4/s320/inCollage_20201005_112758839.jpg" /></a></div><b><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>Apple Spice Bread</b></div></b><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie18Y2JcINrTOjRzJjV2TpFlOg_k57iou4tnkgN5x4UPV8WRIjW2ZmfzlVPNNwOloLBip8XWM3-Ivxa2Q3lHI_8sMqPi31ku7kZgrWnZNR2AGXaSBNWGYk3JLtx8Tg7Mjspnu2qKh7-SQ/s2048/20201004_230648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1635" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie18Y2JcINrTOjRzJjV2TpFlOg_k57iou4tnkgN5x4UPV8WRIjW2ZmfzlVPNNwOloLBip8XWM3-Ivxa2Q3lHI_8sMqPi31ku7kZgrWnZNR2AGXaSBNWGYk3JLtx8Tg7Mjspnu2qKh7-SQ/s320/20201004_230648.jpg" /></a></div><br /><p></p><p><span style="font-family: georgia;"><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">I am eating this bread as I type this. It is moist, with a warmth from the spices and an unmistakable apple flavor. This bread is low-fat to keep it on the healthy side and there is fiber from the whole wheat. Adding applesauce alongside the oil in this bread not only cuts down on fat but also makes the bread taste even more of apples. One of my favorite things about this bread is how versatile it is. You could add a cup of nuts or dried fruit or both. If you wanted to make it more decadent you could top it with a crumb topping. A gluten free version made all or partly with oat flour would be delightful (if you've ever had sauteed apples in your oatmeal you'll probably be of the same mind). And if you'd like to make it a bit more healthy you can sub out the oil with another half cup of applesauce and cut down on the sugar. I made this bread with fuji apples, which are more sweet than tart, so if you'd rather use tart apples like granny smith, adjust your sugar accordingly.</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">Of course, my absolute favorite thing about it is that this recipe makes two loaves. One to enjoy immediately and one to freeze. Freeze it in slices wrapped in cling wrap, then store wrapped slices in a zip top freezer bag. The fresh made bread will keep for up to 4 days, wrapped in cling wrap (slice as you go) and the frozen bread will keep for up to 3 months in the freezer.</span></span></p><p><b><span style="font-family: georgia;">Apple Spice Bread</span></b></p><p><i><span style="font-family: georgia;">Makes 2 Loaves</span></i></p><p><i><span style="font-family: georgia;">Ingredients</span></i></p><p><span style="font-family: georgia;"><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">2 cups all purpose flour</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 cup whole wheat flour</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">2 teaspoons baking powder</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 teaspoon salt</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 Tablespoon ground cinnamon</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 teaspoon ground ginger</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 teaspoon ground cloves</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 teaspoon ground nutmeg</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 cup brown sugar</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 cup sugar</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">3 large eggs</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1 teaspoon vanilla</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 cup neutral oil</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">1/2 cup applesauce</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;">2 cups (grated) apples</span><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><i>Method: </i></span></span></p><p><span style="background-color: white; color: #202124; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;"><span style="font-family: georgia;">stir flours, spices (cinnamon, ginger, cloves and nutmeg), baking powder and salt together. Mix in sugars, eggs, applesauce and oil. Mix will feel a bit dry. Peel and grate the apples and add the juice as well as the fruit. The juice from the grated apples will bring the bread to the correct consistency. Divide between two greased 9 x 13" loaf pans. Bake at 325 for 40-50 minutes, until a toothpick inserted into the middle comes out clean.</span></span><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 16px; font-variant-ligatures: none; letter-spacing: 0.1px; white-space: pre-wrap;" /></p>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-76224751665943724722020-09-07T11:18:00.002-07:002020-09-07T18:22:45.614-07:00The September Issue of Food in the Time of Quarantine is here! Click on the post to download a free .pdf<p> <span face="" style="background-color: white; color: #050505; font-size: 15px;">I am pleased and excited to be bringing you a special edition of Food in the Time of Quarantine featuring fun budget recipes you can cook in *anyone's* kitchen in honor of my fellow evacuees, many of whom are cooking in a borrowed kitchen or having to rebuild their own.</span></p><span face="" style="background-color: white; color: #050505; font-size: 15px;">Download a free .pdf <a href="https://drive.google.com/file/d/13kfqYGQbQKLoHRzgiMj7-k_5cxSysMLF/view?usp=sharing">here</a></span><div><span face="" style="color: #050505;"><span style="font-size: 15px;"><br></span></span></div><div><span face="" style="color: #050505;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsfI5jpgUmmjHEw2tf2urTYXP9GlJLwnGZbn0o-FEO6-qjd8pdKnURTewxO983oGSlqUU_uYR2vnzrB8ghIhQHtVfZVwC975C7yZ69qv6A2-MC0wiZJCta17S_9FXqRAMqLe7gOXinzc/s1650/FiToQ+Cover+Sept.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1650" data-original-width="1275" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsfI5jpgUmmjHEw2tf2urTYXP9GlJLwnGZbn0o-FEO6-qjd8pdKnURTewxO983oGSlqUU_uYR2vnzrB8ghIhQHtVfZVwC975C7yZ69qv6A2-MC0wiZJCta17S_9FXqRAMqLe7gOXinzc/s320/FiToQ+Cover+Sept.png"></a></div><br><span style="font-size: 15px;"><br></span></span></div>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com0tag:blogger.com,1999:blog-7921262856192850266.post-55089675803720242602020-08-17T00:34:00.001-07:002020-08-17T00:34:20.694-07:00Grilled Caesar Salad with Anticuchos Camarones<p> <span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">For our Facebook live Savour the Flavour event we decided to each put our own spin on caesar salad. Since I've learned so much about tasty food from my husband's Peruvian family I decided to take inspiration from Peru with a dish called Anticuchos, which are meat skewers cooked on a barbecue. Since seafood is really popular in Peru I decided to use shrimp and make Anticuchos de Camarones. </span></p><span id="docs-internal-guid-cccea5a6-7fff-b804-2e79-26eb88e6564c"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">These skewers are brushed in a delicious spicy-tart-salty sauce and grilled so I thought why not compliment them with a grilled caesar salad? The smokey taste of charred romaine lettuce complemented the spicy, smokey Anticuchos really well.</span></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>Caesar Salad with Anticuchos de Camarones</b></span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytPU-bfYXhgdwfVzIDqzUFk4nZ0y0Lss4Ol2t5PDmOaFx6bgeqDXbGsYmENAXKcHdh8fjwewR2mYns01gH4euZbezCXNlRSfnejNfk1zSSx2BMmj4c0FfeNlxPhNRp3vvgxa6oDd2nus/s2048/118002943_751923668938147_7667326089018220987_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytPU-bfYXhgdwfVzIDqzUFk4nZ0y0Lss4Ol2t5PDmOaFx6bgeqDXbGsYmENAXKcHdh8fjwewR2mYns01gH4euZbezCXNlRSfnejNfk1zSSx2BMmj4c0FfeNlxPhNRp3vvgxa6oDd2nus/s640/118002943_751923668938147_7667326089018220987_n.jpg" width="640" /></a></div><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>Serves 4</i></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>For the Salad:</i></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 romaine hearts washed, dried and split down the middle lengthwise</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">salt, to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pepper, to taste</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cotija cheese, crumbled, for serving</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>For the dressing:</i></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon coarse salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 anchovy filets</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 large cloves of garlic</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large egg yolk</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons dijon mustard</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon aji amarillo paste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons rice wine vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup finely grated parmesan</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon worcestershire sauce</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>For the Anticuchos:</i></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 lb tiger shrimp, peeled & deveined</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>Marinade:</i></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon rice wine vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon mirin</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sesame oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">ยฝ teaspoon ground or 1 teaspoon fresh ginger</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method: combine the marinade ingredients in a small baking dish. Thread shrimp onto skewers and lay in marinade. Meanwhile, make the dressing: at the bottom of the mixing bowl toss a layer of coarse salt. Using the back of a fork, mash the garlic into a paste with the salt. Mash the anchovies into the salt and garlic late. When everything is well combined add the egg yolk and whisk to combine. As you continue working, add the mustard and aji paste, then slowly drizzle in the olive oil. The dressing should be thick. Whisk in vinegar, then Parmesan. Add pepper to taste. Set aside. Remove shrimp from marinade. Over indirect heat in a medium barbecue, grill shrimp 1-2 minutes per side, until just cooked through. Set shrimp aside. Brush lettuce with olive oil front and back. Season with salt and pepper. Over high heat, cook for one minute per side. When lettuce and shrimp have cooled you can assemble your salad: with the cut side up pour dressing over lettuce and serve with Anticuchos balanced over. Sprinkle with cotija cheese.</span></p><br /></span>Joy Gordonhttp://www.blogger.com/profile/09788035837666821435noreply@blogger.com2