tag:blogger.com,1999:blog-43786812422774081152024-03-19T09:10:48.324-07:00Munchie MummyDani http://www.blogger.com/profile/04104456121360255425noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-4378681242277408115.post-9071209231819350022016-11-03T10:47:00.000-07:002016-11-03T10:47:07.518-07:00Our Little Holiday<br />
So we just got back from what can be considered our first family holiday. We took a trip to Southport, which is only about an hour and a half away, and spent a few days at the Pontins resort there. Now, I've never had any experience with Pontins/Butlins/any UK holiday park, because it's not a thing in America. Basically, for those of you who don't know, it's a sort of apartment complex for families by the sea - there are several big companies who have multiple locations across the country - and they're a sort of budget self-catering (thumbs up for the "budget" part) working class family destination.<br />
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Was it a bit run-down and pikey? Yeah. But it was a bundle of fun - for all of us, but especially for Chloe. Everything from soft play to the swimming pool, live music and a walk along the beach - it was great, though I expect it's better in peak season when the outdoor attractions and seaside can be enjoyed more. That being said, we made the best of our accommodations - which honestly, weren't terrible, but turned me into a Nervous Nellie because it wasn't <i>quite</i> clean/safe enough to let a little toddler run around and get into everything. Pack n Play to the rescue, right?<br />
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We loved Southport too; it's the first seaside town/city we've been to (aside from Southampton, I guess) that isn't derelict. It still had all of the seaside-y charm, but managed to stay modern and continue to grow outside of the tourist trade, which seems promising given... like, everywhere else.<br />
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So, we loved it. Steve and I both had totally different plans on where we'd like to holiday as a family. As it turns out, our definition of fun has been completely turned on its head by the happiness of one little miss Chloe and the amount of joy that we all took out of our short little vacation. I guess you could say we're planning to do it again next year!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-24632334979378024542016-10-28T03:56:00.002-07:002016-10-28T03:56:23.467-07:00Dairy Free Diaries: Curried Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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Comfort food is a big necessity in this cold, wet weather. This rich, creamy, dairy-free soup is spicy and perfect for a cold day - an it only has a few ingredients and is SO simple to make! Butternut squash is one of the weekly specials at Aldi this week, making this filling & nutritious dinner for 4 cost around £1.50. No joke. Talk about a win-win-win.<br />
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I'm not fully dairy-free anymore, but I was for several months when my daughter was born, because she had various digestive problems when I ate/drank dairy products. With dairy being one of the most inflammatory foods we can eat (second only to gluten), I often recommend eliminating dairy to health coaching clients with various issues related to inflammation (eczema, bloating, blemished skin, etc). It doesn't have to be a restriction - there are tons of ways to eat delicious foods without giving a cow a second thought - and this recipe is one of them!<br />
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Ingredients:<br />
1 butternut squash, halved and seeds scooped out<br />
1 organic white onion, diced<br />
1 heaped tsp madras curry powder<br />
2 cups organic vegetable or chicken stock<br />
1/2-1 cup non-dairy milk (I used soymilk)<br />
Salt & pepper, to taste<br />
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Lightly rub the cut halves of squash with olive oil, and place cut-side down on a baking sheet. Roast at 180C/375F for 20-30 minutes or until squash is fork tender. Remove from oven, allow to cool, and then cut into 1" cubes.<br />
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In a large pot, saute onions in olive oil until lightly browned. Add curry powder and stir for 1-2 minutes before adding the stock. Then add the butternut squash, reduce heat, and cover with a lid. Allow to simmer for 15 minutes, then remove from heat and blitz with a hand blender (or, if you are using a conventional blender, allow to cool first!). Return to the pot, add non-dairy milk, and stir over medium low heat; add salt & pepper to taste. It's that simple! Voila!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com2tag:blogger.com,1999:blog-4378681242277408115.post-79538054149503023992016-10-26T13:13:00.001-07:002016-10-26T13:30:33.924-07:00Southwest Sweet Potato Chili<div class="separator" style="clear: both; text-align: center;">
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The weather is officially colder, and I'm in the mood for hearty, warm comfort foods. Chili is one of my favourite meals to whip up, because it's a toss-it-all-in-one-pan-and-forget-about-it kind of dinner, which is especially important when you have a baby who is learning to walk and determined to get into absolutely <i>everything</i>. Like, seriously. Yesterday she put a banana in the dryer... and then turned it back on. I need my hands free, is the bottom line here - so this dinner takes about 10 minutes to throw together, and then it just bubbles away on the stove while you do whatever it is you have to do. Oh - and it's great in a slow cooker, too!<br />
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You see, I'm sort of looking to take this blog in slightly new direction - I've started a YouTube vlog type thing (look for Munchie Mummy!), and I want to help people to not only eat healthier, but <i>on a budget!</i> Living healthily is more than just buying fancy organic foods, so I'm on a mission to show <b>everyone</b> how they can live better - for less! Our grandmothers really new how to stretch protein in a meal - which is great because it saves us money on our grocery bill, and eating less meat in general is better for our health! This meal has so much veg in it, it's really an "eat the rainbow" dish. If you want spice, add chili powder as well as the other spices, but since I'm sharing this meal with our little one, I just tossed chopped hot peppers/hot sauce into mine as I liked it! For a vegetarian option, replace the beef with 1 can of black beans or chickpeas.<br />
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Ingredients:<br />
1/2 lb mince beef<br />
1 sweet potato, diced<br />
1 can chopped tomatoes<br />
1 can kidney beans, drained (or black beans)<br />
1 white onion, diced<br />
1 bell pepper, diced (I used half red, half green)<br />
1 cup frozen sweetcorn<br />
4-5 chestnut mushrooms, sliced (optional)<br />
2 tsp cumin<br />
2 tsp garlic powder<br />
2 tsp paprika<br />
Sea salt, to taste<br />
Pepper, to taste<br />
Chili powder, to taste (optional)<br />
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For the garnish (all optional, but I use them all!)<br />
Chopped coriander (cilantro) or parsley<br />
Grated cheddar<br />
Greek yogurt or sour cream<br />
Hot sauce<br />
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I brown the beef in a pot with the onion, then add the seasoning, the tomatoes, 1 can of water, and sweet potatoes. Add in the beans and frozen corn. Taste, season (I usually chuck in more seasoning, but do it as you prefer!) and allow to bubble away uncovered until the chili thickens and the sweet potatoes are tender. Serve with rice, couscous, or on its own as a hearty winter stew!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-39080817106362408422016-09-15T04:38:00.002-07:002016-09-15T04:38:55.425-07:00Tuna Sashimi Bowl<div class="separator" style="clear: both; text-align: center;">
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I love sushi, and it used to be an almost weekly meal for me when I lived in NYC. I <i>love</i> it. This sushi bowl combines the delicate flavors of sushi with the fresh, delicious, colorful concept of "bowls" that are oh-so-popular. Let's be honest - the stuff you get in the grocery store that is hours - even <b><i>days</i> </b>old - just doesn't cut it. It defeats the whole purpose of having sushi - the textures, the simplicity, the freshness. But, for most of us, we don't have 10+ years to train as a real sushi chef. But we <i>can </i>have the same <i>types</i> of flavors, textures, and freshness in the comfort of our own kitchens. Still with me? Let's talk tuna. Literally.<br />
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Get the best possible quality fish that you can. Go to your local fishmonger (if you have one) and ask what's good and sushi quality. You might end up with salmon, you might end up with yellowtail. Make sure it's the best quality, and make sure that it's sustainable. Take it home, and whip up this simple yummy marinade!<br />
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1 tbsp sesame oil<br />
2 tsp light soy sauce<br />
1/2 tsp rice vinegar OR white wine vinegar<br />
1 tsp mirin OR 1/2 tsp honey<br />
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Now put it in a zipper bag with your fish, push all of the air out (but don't squish the fish!) and seal it. Store in the fridge for an hour or so while you prep your veggies and cook your rice! I recommend using a short grain sticky rice or sushi rice - it will hold together really well so that you can get a bit of everything in each bite.<br />
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Some of my favorite vegetables to prep are crunchy bean sprouts (marinated using the same recipe as above), lightly steamed spinach dressed with salt and sesame oil, and creamy avocado. The sky is the limit - use your favorites and make it sing with color and flavor! Then, take your fish out of the marinade and slice is against the grain delicately. I recommend 1/4" thick slices, using a sharp serrated knife and cutting in one smooth, slow motion. Don't saw back and forth - if you can't cut with one slice, get a sharper knife!<br />
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As a "dressing" or topping for your bowl, you can use good quality soy sauce,or mix up another little batch of the marinade recipe. Sriracha or gochugaru (spicy Korean chili powder) are a great additional of heat, and spring onions (scallions) add a fresh <b>bite</b> to the dish! Enjoy!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-63354090890013660562016-09-08T04:29:00.003-07:002016-09-08T04:29:58.348-07:00Meal in a Jar: Roasted Vegetable Panzanella!<div class="separator" style="clear: both; text-align: center;">
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Ok, I'm a total sucker for anything served in a jar. There, I said it. But jar lunches, besides being <i>adorable,</i> are also extremely practical for anyone who is meal prepping for a week ahead, or wants to transport a meal or salad without mixing everything together until it's time to serve.<br />
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Panzanella is basically a fancy Italian word for bread salad. Yup - bread salad. I took a leftover half of a baguette, made some quick and delicious croutons, and tossed them in with sweet roasted vegetables and a 30-second vinaigrette - tadaa! Lunch (or dinner), any day of the week. If you're entertaining, you could easily double or triple the recipe and serve up a big platter, topped with sprigs of fresh basil. Don't be afraid to improvise using whatever you have on hand - I had some fantastically sweet organic cherry tomatoes lying around, so I threw some of them in, and roasting only intensified their natural sweetness. Such a satisfying and unbelievably easy meal!<br />
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Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-29824868220513524252016-09-06T01:14:00.002-07:002016-09-06T01:14:29.379-07:00Smoked Mackerel Quiche<div class="separator" style="clear: both; text-align: center;">
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Summer is drawing to a close, but warm weather still finds its way up North every now and then, teasing us with sunshine and the ability to put the cardigans away for a few days. It's the one time when a filling, hearty, warm meal just won't do; enter the quiche.<br />
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We probably have quiche at least once a month in the spring and summer months. The produce in season right now lends itself really well to these toss-it-all-in meals, it's light yet filling, and can be eaten hot or cold (leftovers for breakfast are <i>amaaaaazing</i>). It's the all-purpose meal of champions, with an "anything goes" ease.<br />
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I know I'm a bit late posting this recipe but one thing leads to another and *poof* time to catch up on photo editing and recipe posting. Chloe's first tooth came in last week and it has been the most sleepless time in my life since she was a newborn. What a trooper, though. And thank God for those homeopathic chamomile teething crystals (when we finally found out about them and bought some) - worked a charm and I didn't have to resort to using some chemical/painkiller-filled gel in my baby's mouth. Win-win-win all day long.<br />
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They say our bodies tell us what they need by the food cravings we have; I was craving oily fish and wanted mackerel, so I must have needed vitamin D and Omega 3's. If you're not a mackerel fan, smoked trout or salmon would also be delicious! And since the fresh pea season has since ended, trust me, frozen will do just fine.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-63598417786479931832016-08-25T04:38:00.001-07:002016-08-25T04:38:20.796-07:00Spicy Tuna Cakes<div class="separator" style="clear: both; text-align: center;">
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I love crab cakes, fish cakes, any kind of seafood-related food in patty form, really. They can be such an easy pop-in-the-oven weeknight meal, served up with salad, that we used to always have them on hand in the freezer or fridge. Until I tried to make my own, that is! These are so yummy, have a bit of an Asian flare if you serve them up with sweet chili sauce, like I did this time, and take all of 5 minutes to make. Pop them in the oven, and dinner is done! The grated and finely chopped veggies added into this recipe help to pack extra goodness into every bite, making this a really easy meal that you can feel <b>good </b>about.<br />
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For the dressing on the spinach, I combined 1 tbsp sweet chili sauce with 1 tsp sesame oil, and 1 tsp rice vinegar (you can substitute white wine vinegar). If you want some <i>real</i> spice, sriracha or wasabi mayo would probably be great with these, too! Actually, now that I mention it, I'm dreaming up a spicy tuna burger with wasabi mayo...<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-15550410665372272202016-08-22T07:54:00.000-07:002016-08-22T07:54:03.985-07:00Butternut Squash Mac and "Cheat"Meatless Monday meets a healthy, dairy-free "mac and cheese" in this yummy butternut squash pasta dish. I definitely recommend reaching for whole wheat pasta in this instance; this recipe just won't be the same without it!<br />
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When my daughter was born, we found that she had a reaction any time that I ate dairy, so I had to get a bit creative with my cooking and find dairy-free alternatives to meals that I loved until she grew out of her sensitivity. This isn't mac and cheese, per se, but the creamy pureed squash won't have you missing cheddar at all. I added some warming spices, like nutmeg and cumin, and the wholewheat pasta stands up to these flavors perfectly.<br />
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If you're staying completely dairy free, omit the Parmesan from your breadcrumbs and add a pinch of sea salt.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-34065464138993799262016-08-16T02:26:00.000-07:002016-08-16T02:26:21.386-07:00Leftover Rescue: BBQ Chicken Stuffed Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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We love a Sunday roast dinner in our house, but the leftovers can get a little monotonous. This week, I completely transformed some leftover roast chicken into a flavorful barbecue dish that is sure to please the whole family.<br />
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My husband and I both love dark meat, so we usually eat the legs/thighs when I roast a chicken. So, for this recipe, I used the leftover breast meat. If you have leftover leg or thigh meat, it works just as well, and you might even be able to trick chicken breast lovers into eating some dark leg meat for once!<br />
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I whipped up a batch of quick homemade coleslaw to go on the side - 1/2 head of shredded cabbage, 2 tbsp free range mayo, 1/2 tsp organic honey, 2 tbsp white vinegar (I used rice vinegar, but that's just my personal preference), and a dash of white pepper. If you're whipping some coleslaw up to go along with your meal, I recommend doing it before you begin cooking the potatoes, so that it has plenty of time to sit, marinate & mingle in the fridge.<br />
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So there you have it! An easy Monday recipe that mixes up some leftover chicken. Enjoy!Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-17630862690643644052016-08-03T05:43:00.000-07:002016-08-03T05:45:55.445-07:00Huevos Rancheros<div class="separator" style="clear: both; text-align: center;">
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I am usually not a breakfast person, but this week the little one has had me up at the a**crack of dawn each day, so by breakfast time my body thinks it's time for lunch. Mexican food and I have a long history of breakfast dates, and this is my take on easy homemade huevos rancheros. If you're a bit hungover on the weekend, or just want to mix up your brunch game a bit, sink your teeth into this colorful dish. <i>Just a little disclaimer: this is by no means an "authentic" dish. It's just one of my favorite Mexican-inspired breakfast concoctions - so if you're a diehard authentic Mexican fan, please forgive me! Wink wink :) </i><br />
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To skip a few steps in the cooking process, you can opt for canned organic black beans. If you're using dried. you'll want to soak them overnight (or, if you make this for dinner, start soaking them in the morning). I soaked 1/2 cup dried beans with 1/2 tsp baking soda in 2 cups of boiled water. Then, before cooking them, I drained the water and rinsed the starchy black water off. The beans were then boiled until fully cooked, drained again, and then finally cooked according to the recipe below. A long process, I know, but if you love black beans (I certainly do), then you can make a bigger batch and use them for all sorts of things: quesadillas, nachos, burritos, etc. Or, like I mentioned, skip it and go for the can.<br />
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If you're a spice lover, like me, then a good splash of Cholula hot sauce on top is just what the doctor ordered - <i>especially</i> if you're nursing a hangover. Too spicy for ya? A dollop of natural yogurt can take the edge off. Or just pile it all on and hope for the best. Yum!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-34999559825231918112016-07-27T07:51:00.000-07:002016-07-27T07:51:42.031-07:00Grilled Summer Vegetable Parmigiana<div class="separator" style="clear: both; text-align: center;">
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I am a big junkie for the Italian classics, and my love for eggplant parm is no secret. In this summer heat though, those comfort foods I love seem sort of impossible to enjoy. I mean, we want to spend every sunny day grilling in the garden, not stirring a pot of red sauce. That being said, I figured out the perfect compromise of flavor between summer grilling and comfort food!<br />
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I would have grilled these outside to give the vegetables even more flavor, but I simply couldn't keep running in and out of the house that day because I had a particularly needy baby on my hands. You win some, you lose some.<br />
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Don't reach for store-bought red sauce - please! Red sauce is SO easy to make. All you need is a few cloves of garlic, some tomato paste, a jar (or carton) of good quality passata, and patience. Make a huge batch and freeze it - trust me, you'll never go back to the jarred stuff again! I did debate posting my own recipe for red sauce - I even took photos while making it this time - but I can't bear to part with the "secret family recipe". I mean, if I post my most guarded recipe on here, what is going to keep my family coming to visit me when I'm old? I need to keep something in my arsenal that I can take to my grave. Sorry, dear readers! You'll just have to come to my house for dinner sometime.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-5744878348776695352016-07-20T07:38:00.000-07:002016-07-20T07:38:45.950-07:00Spiced Lamb Burgers & Greek Veggies<div class="separator" style="clear: both; text-align: center;">
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I always look forward to our local farmers' market at the end of the month, because we have a fantastic local lamb farm that I buy meat from. Ground lamb is one of those things that you usually associate with the classic heavy meals; ie, shepherd's pie, moussaka, and other heavy wintry dishes. I think it's just as versatile as beef, though, and these lightly spiced lamb burgers are the perfect example of how good it can be on the grill!<br />
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Now, when I say "spiced," I don't mean <i>spicy</i>, I mean <i>spiced</i>. Cumin and coriander both pair fantastically with lamb, and a cool yogurt mint sauce on top can whisk your palate away to the Mediterranean. I didn't put mine on buns simply because it's hot out and I didn't feel like eating heavy bread, but by all means pop yours on a whole grain roll - the flavor of this burger can really stand up to whole wheat buns.<br />
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The veggie skewers are another flavorful summer side dish that kicks your basic sides to the curb; I recommend fresh oregano, but if you don't have any in the garden, dried will work just fine. Actually, after making this recipe, I went and planted some oregano so I can have the fresh stuff next time!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-16195708923080617362016-07-19T02:21:00.000-07:002016-07-19T02:21:49.170-07:00Chipotle Chicken Burrito Bowl<div class="separator" style="clear: both; text-align: center;">
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No, this isn't a copycat recipe from a popular chain restaurant, so don't get your panties in a twist. It's literally a chipotle pepper rubbed chicken breast, grilled and turned into a minimal-fuss dinner. It would be perfect one a day like today when it's too hot to do much cooking at all (and I apologize for complaining about the heat even though it's not <i>that bad</i>, but hey this is England and I'm not used to it).<br />
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I found a chipotle paste at Waitrose, but if you can find actual chipotle peppers in adobo, whizz them up in a food processor for a second and you've got the same thing. Butterfly your chicken breast (or pound it out so it's equal thickness) and rub the paste into all the nooks and crannies. You might want to wear gloves for that part, to avoid some unpleasant sensations if you should happen to rub your eye later.<br />
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Simultaneously, you'll want to get a pot of basmati rice going. You don't need much for this recipe, so for 4 servings I'd say cook 2/3 cups of rice. The secret is the seasoning: a few dashes of turmeric for color and flavor (and anti-inflammatory properties - yay!), a dash of chili powder, and a bay leaf. Trust me on the bay leaf; it's one of those secrets that will step your home cooking game up a notch in a really simple way.<br />
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While the chicken is marinating and your rice is bubbling away, you'll need to whip up a quick salsa. The secret to a really good salsa is starting with fantastic tomatoes - none of those orangey, mealy refrigerated supermarket ones - you want these to be soft, on the vine, and <i>smell</i> like tomatoes. If you can grow them yourself, you know how much better they are than anything you can buy in a store. Add to them 1/2 of a diced jalapeno or chili (adjust the heat to your taste), one clove of garlic minced super finely, the juice of 1/2 lemon or one lime, sea salt, freshly cracked pepper, and your favorite green herb (traditionally I'd say go with cilantro/coriander, but my hubby isn't a fan so I use fresh parsley from the garden). Wash and tear up some crisp lettuce leaves to line your bowl, but not too far in advance so that they don't get wilted and sad.<br />
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I cooked up some diced bell peppers and onions with smoked rapeseed oil until they were beginning to brown, because I think they're peppers & onions are totally necessary on a burrito bowl. Cook your chicken for 3 minutes on each side on a hot pan with 1/2 tbsp olive oil, <i>OR</i> pop it on a hot grill and add even more flavor. Dice it up and get ready to assemble greatness!<br />
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You can top off your burrito bowl with a few dollops of good natural yogurt to cool the heat a bit, or shake on more hot sauce if you like to live dangerously.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-61456185685857866402016-07-18T08:14:00.002-07:002016-07-18T08:14:56.967-07:00Chocolate Peanut Butter Avocado Mousse<div class="separator" style="clear: both; text-align: center;">
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I am not a baker. In fact, I don't make dessert much at all, save the occasional batch of ice cream when I actually have the patience and foresight to get the machine ready. I really wanted something cool, creamy, and chocolatey today, but <i>someone</i> ate all of the ice cream (and will consequently be sleeping on the sofa tonight. Humph!). I had a few avocados ripening on the windowsill and thought,<i> hmmmm</i>, <i>let's give this avocado mousse thing a try. </i><br />
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I sort of improvised and adapted the standard formula to suit my tastes: first, I added maca powder, because I really love the caramel-y flavor it adds, and I've been using it a lot lately in my smoothies. Maca powder is great for balancing hormones, and with all of the post-baby-body changes I've got going on, I can use all the hormonal balance I can get - plus it's rumored to help cope with stress, and what mom doesn't deal with <i>that</i> on a daily basis?<br />
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Then I added a big heaping teaspoon of this Pip & Nut Maple Peanut Butter - it's a great, simple no-nonsense natural peanut butter without palm oil or added sugar, and I'm a Reese's junkie so I'll take PB & chocolate any day of the week.<br />
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A teaspoon of organic honey and a splash of milk and a few minutes later I had this rich, velvety (with the occasional crunch of peanut, so use creamy if you want it totally smooth!) mousse. It is <b>so rich </b>that I only ate a few spoonfuls before popping it in the fridge to save for after dinner later. Definitely going to be making this one again!<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-64558295278725633132016-07-14T05:03:00.002-07:002016-07-14T05:03:23.916-07:00The Best Pan Fried Chicken & a "Grown Up" Italian Toastie<div class="separator" style="clear: both; text-align: center;">
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A long title for an important post. First up, I'm going to be sharing my recipe for the <b>best</b> pan-fried chicken ever. Now, don't hear the world "fried" in there and think that this in unhealthy - <i>pan fried</i> simply means to cook it on the stove with a little bit of oil, in this case, olive oil. Obviously you can't cook a piece of chicken without any fat to lubricate it a bit - you'd end up with a charred piece of meat stuck permanently to your pan - the goal is to use a healthy fat, like olive oil or rapeseed oil (the best you can find/buy) and stick to cooking with that. <div>
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So. Back to the chicken. I make chicken this way all the time - you can use boneless skinless thighs (my personal favorite), or chicken breast (which is what I had on hand this time). It's incredibly important to choose organic, free range chicken. Forgive me for getting preachy, but there is simply NO excuse for buying anything else. If you want to save cash, go for the skinless boneless thighs - loads of meat and less than half the cost of the breast - OR buy a whole chicken for the cost of two breasts and break it down yourself, using <b><a href="http://www.jamieoliver.com/videos/how-to-break-down-a-chicken-1-minute-tips-food-busker/#81emYVdmi6GMyJ5H.97" target="_blank">this handy video</a></b> as a quick guide. </div>
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The first thing you want to do is butterfly and/or pound out your chicken. It sounds complicated but basically means you make 2 simple cuts to open the breast out like a book, and if you're unsure about how to do it, just skip to the next step. If you want to give it a go, jump on over to YouTube and take your pick from loads of tutorial videos. </div>
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Cover your chicken with nonstick/parchment paper (I don't use plastic wrap in my kitchen) and give it a few gentle whacks with a rolling pin (empty wine bottles work great too) until it's the same thickness. <b>Don't pound it thin - you only want it to be the same thickness, </b>so just give a couple whacks to the thickest part of the meat and you should be good to go. 3/8" is a good measurement - don't worry about being precise, just aim for a little less than 1/2" thick. </div>
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Now, for seasoning. Sea salt, freshly cracked pepper, garlic powder, dried italian herbs (basil, oregano, parsley, rosemary), and paprika. Sprinkle liberally over both sides. </div>
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Put about 1/2 tbsp of olive oil in a stainless steel or cast iron pan over medium heat (you can read more about why I don't use nonstick pans<a href="http://www.mercola.com/Downloads/bonus/dangers-of-nonstick-cookware/report.htm" target="_blank"> <b>here</b></a>) and cook your chicken for 3 minutes on each side. Turn the heat off, put a lid on the pan, and wait an additional 3 minutes - <b>however</b> if you use an electric stove, remove the pan from the heat at this point. </div>
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Slice and put over salads, into sandwiches (like the one below), wraps, or just eat it on its own with some veggies on the side. I promise you, it will come out juicy and flavorful every single time. Want to make it for taco night instead? Nix the dried Italian herbs and sprinkle on some ground cumin and chili powder instead. </div>
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Ok! Now we're ready to assemble a truly badass chicken sandwich. My husband actually dubbed this "the best sandwich [he'd] ever eaten", so there you have it. </div>
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Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-29510938472579925682016-07-13T04:17:00.000-07:002016-07-13T04:30:14.239-07:00Pink Pasta!<div class="separator" style="clear: both; text-align: center;">
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Pasta salad: often we think of a sad bowl of mayo-dressed macaroni, left out in the sun to die at a barbecue or picnic. But that need not be the case! This super yummy, veggie-laden pasta salad makes a great summer meal for the whole family, or an impressive side dish for your next potluck. Plus, it's pink from those yummy seasonal fresh beets, so it's pretty to boot. I'm all about mixing up salads for summer meals lately. I love a good pasta dinner for Meatless Monday (or any day of the week, really) but July isn't really spaghetti & red sauce weather, so I had to think outside the box a little. This dish is filling yet cool and refreshing, packed with flavor, and is a true 'eat the rainbow' type recipe.<br />
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In the warm(er) summer months I love to keep fresh pesto on hand. Whether I make it myself or buy good quality, it's so delicious to toss a spoonful into dishes to really liven up the taste. If you're buying it, go for fresh if you can, and make sure the ingredients don't list any nasties.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-56547875552503467762016-07-07T05:03:00.003-07:002016-07-07T05:10:08.970-07:00Red Wine Braised Lamb Shank<div class="separator" style="clear: both; text-align: center;">
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So I sent out the hubby to pick up a bottle of red the other week, and he came home with... well, with something I could only stomach one glass of. Sorry, dear. It's the thought that counts.<br />
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But being someone who can't let anything go to waste, I had to figure out a recipe to use it all up. I mean, it's a lot of wine, and good or not, we don't waste wine in this house! Luckily at our farmer's market this past Sunday, our local lamb vendor had some gorgeous looking lamb shanks. I have to admit I'd never cooked them myself before, being that lamb isn't that widely available in America, but I took the well-beloved classic recipe for osso bucco (hailing to my Italian roots) and tweaked it a smidge. The result: A rich, hearty dish that is so satisfying on a cold rainy day - aka, summer in the North.<br />
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It's a great set-it-and-forget it kind of meal, because it takes about 10 minutes of prep and then you don't need to fuss with it at all, just let it slowly roast away in the oven for a few hours. I imagine you could make it in a slow cooker, too, but then it might end up looking a bit anemic instead of lovely and browned.<br />
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The ingredients are fairly simple: 2 (or 4) lamb shanks; a large sprig of fresh rosemary; 1 cup of dry red wine; 1 cup of organic chicken stock (or vegetable); 1/2 one red onion, chopped; 2 tbsp balsamic vinegar.<br />
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Season the lamb with salt & pepper. In a large enameled pot, brown the lamb shanks in olive oil for 2-3 minutes on each side over medium high heat. Remove from the pot, reduce the heat slightly and add the onion & garlic. Stir for several minutes until the onion begins to brown; then add the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to deglaze it. Return the lamb shanks to the pan, add the rosemary, red wine, and stock, and place in the oven at 180C/350F/Gas Mark 5 for 1 1/2 - 2 hours (or until the meat is falling-off-the-bone tender). I turned the meat every half hour, but if you want to set it & forget it, this step isn't really necessary. Remove the lid for the last 10 minutes or so to brown the meat, and voila!<br />
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Best served with lovely seasonal greens, such as asparagus, haricots vert, or broccoli rabe, and a yummy root vegetable (I chose simply boiled little carrots with 1tsp honey and butter to glaze).<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-82785702046538763432016-07-06T08:49:00.001-07:002016-07-06T08:49:23.919-07:00Ham Shank: The Forgotten One-Pot WonderThis recipe is a total throwback to simpler times, when dinner was literally boiled meat in a pot with a bunch of root vegetables. Doesn't sound appetizing? Then think again.<br />
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The ham shank is an incredibly flavorful, ridiculously inexpensive cut of meat, and this recipe hails from a time when every part of the animal was used because, well, meat was expensive. And it still is today, so next time you think that you need to save a bit of dough, ask your butcher for a ham shank. This whole big thing cost me £3, and we've gotten 2 meals out of it already, with leftovers to spare. If you like ham, you'll love it. It's simply a cheaper cut of meat that has been cured the same way.<br />
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For this recipe, I used potatoes, swede (that's like a big giant turnip, for my American readers), carrots, one red onion, a bulb of garlic, and a head of cabbage. The seasonings in the pot included 6-8 whole peppercorns, 2 bay leaves, 2 sprigs of rosemary and a handful of fresh parsley (stems and all). Cut up all your vegetables into big 2-inch chunks, and cut the head of cabbage into quarters. Try to aim to have everything cut to the same thickness so that it takes the same amount of time to cook.<br />
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Begin by covering the shank with water in a stock pot. Bring to a boil, then cover and simmer for approx 1-1 1/2 hours, skimming the top of the pot occasionally to remove any foam & sediment that might come out of the bone. Seriously though, leave it and don't worry about it, this is easy.<br />
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When the meat is fork tender, chuck everything <i style="font-weight: bold;">except</i> the cabbage in the pot, cover and cook for another 20 minutes, then add the cabbage and cook for the remaining 10. Drain the vegetables, lift out the ham and pull the meat off using forks and/or a knife.<br />
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To make a quick gravy, make a roux from 1 tbsp butter and 1 tbsp flour in a pan, then add a few ladles of the cooking water. Add white pepper and salt (to taste).<br />
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Tadaaa! A big, hearty, healthy, delicious meal that your great-grandmother would be proud of.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-54315650988173519942016-07-01T07:47:00.000-07:002016-07-01T07:47:18.337-07:00Green Machine Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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Have you ever had one of those days where your body was literally <b>begging</b> for you to eat a really big, really green salad? I have felt super sluggish lately, which I'll chalk up to having a few sleepless nights with a fussy (suspected teething) baby, and I know I've needed to up my green veg game. Leafy green salads don't tend to fill me up and leave me feeling really satisfied, though, so I turned to the nutritional powerhouse that is quinoa for this job.<br />
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Not only is quinoa a gluten-free grain, which is what it's most often marketed as, but it's a <i>complete protein</i> - meaning, it contains all of the essential amino acids that our bodies require but cannot make on their own. Because it's packed with protein, it will help to make you feel full and give you plenty of energy. I've had an aversion to it's trademark nutty/earthy flavor in the past, but with the dressing on this salad, you don't need to worry about that at all! It's a great starter recipe if you're trying quinoa for the first time. Just cook it according to the package directions, and mix it all up. This salad is best refrigerated for a few hours or overnight, so that all of the flavors can mingle and do their thing, but I ate a bowl straight away and it tasted great too.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-7736731546205810832016-06-30T07:04:00.001-07:002016-06-30T07:04:35.012-07:00"Eggplant Parm" Spaghetti<div class="separator" style="clear: both; text-align: center;">
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I love eggplant parm, but my other half isn't so fond of the mushy texture it can tend to have, and I'm not a fan of the idea of breaded & fried food. This meal is the perfect compromise - all of the delicious flavors of the classic dish, paired with wholewheat (or gluten free!) pasta for a much healthier twist. And, if you ask me, it has more flavor than the original!<div>
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I really wanted to throw a bunch of spinach into this dish, too, to up the veggie factor, but the stuff at our local market didn't look very fresh that day so I gave it a swerve. By all means, if you have a bag in your fridge, add a big handful or two right at the very end.</div>
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Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-68491700814060663272016-06-25T11:58:00.002-07:002016-06-25T12:05:55.666-07:00Cherry Berry Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1d2129; line-height: 18px; white-space: pre-wrap;"><span style="font-family: inherit;">Bring me your hungry, your hungover, your lazy, your busy moms, your health nuts. Everyone can gather around the table for a big warm bowl of this yumminess.</span></span><br />
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I love oatmeal, but I don't have time to stir it on the stovetop when I have a baby to tend to, and I don't own a microwave (seriously, I don't). Baked oats are the perfect cross between oatmeal and breakfast cereal, without any added nasties. You can serve it cold or warm, in a bowl or as a sort of soft oatmeal square. Personally, I like mine fresh out of the oven, hot with a drizzle of cold, creamy local milk (the milk from our local dairy is seriously delicious, and nothing like that which you get in a supermarket. If you can get milk from your local farmers market, seriously give that stuff a try. Liquid gold).<br />
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I can make a tray on the weekend, and it's the perfect brunch-y comfort food, and then keep the tray in the fridge (remember it has milk and eggs, so store it in the fridge!) to have cold with milk - like cereal - or in squares for the following few days. With so many fruits and berries in season this time of year, the possibilities are endless, too.<br />
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Oh, and did I mention that it takes about 38 seconds to throw together?<br />
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The beauty of this recipe is not only in its simplicity, but also in that it has no added sugar. Nada. Only the berries. But if you're like my hubby and you have a raging sweet tooth, a little drizzle of honey is positively perfect.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-32537822402485068762016-06-23T04:12:00.002-07:002016-06-23T04:12:20.049-07:00Vegetable Tagine with Cod<div class="separator" style="clear: both; text-align: center;">
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So my readers are pretty aware of my current obsession with harissa, right? Well, I hope you have some in your pantry, because here's a fabulous vegetarian & pescatarian option. If you want to omit the fish, that's fine, because this complete meal gets plenty of protein from chickpeas, and its plenty filling. If you're a carb lover, it would be great served with couscous or basmati rice.<br />
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If you're exploring the idea of a plant-based diet, it's a wonderful example to debunk the myth that a plant-based diet is made up of mostly salads. And it's a one-pot wonder, too, so your cleanup and actual cooking time is minimal, making it great for throwing together on a weeknight.<br />
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What is a tagine, you might ask? It's a round ceramic baking dish with a cone-shaped lid, popular for slow cooking in north African cuisine. As the heat and steam rises while food cooks, the cone-shaped lid helps the moisture to drop back down into the cooking, ensuring that the food (usually meat) is tender and moist. If you're like me and don't own a tagine (yet- it's on my wish list!) then you can make this dish in an enameled cast iron pot. Have you ever noticed the little bumps on the underside of the lid of an enameled cast iron pot? Well, they essentially are meant to do the same thing as a tagine, so it works great for these types of recipes.<br />
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You can adjust the heat of the dish to your liking, and I added a little bit of chili flakes to mine because the harissa I had on hand this time isn't as spicy as I'd have liked it to be. I also garnished with some chopped fresh mint, which goes fantastically with the flavors in this dish.<br />
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Colorful, flavorful, filling, <i>and</i> healthy! What's not to love?<br />
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Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-70787280712384250712016-06-21T02:05:00.000-07:002016-06-21T02:05:13.371-07:00Pesto Baked Mushroom & Eggs<div class="separator" style="clear: both; text-align: center;">
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Looking for a quick and easy weekend brunch idea that is totally fuss-free?<br />
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I always have pesto of some sort on hand - it's delicious, healthy, and a great way to add flavor to a meal. Sometimes I even just spread it on toast! This baked egg & mushroom recipe can be multiplied if you have guests, and you can experiment with other fillings as well (I just happened to have spinach and tomatoes on hand).<br />
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This recipe cooks the egg yolks solid, so if you like a runny egg, try baking the mushrooms with all of the other fillings, and then topping with a poached or fried egg.<br />
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<br />Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com0tag:blogger.com,1999:blog-4378681242277408115.post-66861016921384328312016-06-16T07:46:00.000-07:002016-06-16T08:17:36.912-07:00Spicy Stuffed Eggplant<div class="separator" style="clear: both; text-align: center;">
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Aubergine, eggplant: whatever you call it, I love it! It's much more versatile than your run-of-the-mill eggplant parmesan, which is what I tried to highlight in this riff on a really traditional recipe. Stuffed eggplant is popular in both Moroccan and Greek cooking, and it's a fantastically filling grain-free recipe, keeping this beefy meal virtually guilt-free.<br>
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I used up the remaining ground beef from our Taco Tuesday; since there's only two of us (the little one isn't up to eating tacos yet!), we generally use 1/2 of the beef in a pack per meal, so this is a great way to use it all up without having two dinners that are really similar.<br>
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I chose to go the Moroccan route with my flavor profile, adding harissa paste to the veggie & meat mixture. But, if you're not a fan of the taste of harissa, feel free to sub in sriracha or your favorite hot sauce. If you're not using harissa, omit the cinnamon, as it might not work well otherwise. But if you <i>do </i>add the harissa, you're going to love how the cinnamon works in this dish! It's not just for baking, trust me! I would've garnished it with chopped parsley, but mine got infested with aphids or something so I chucked it outside and I'm too afraid of bugs to investigate it any further. I'm such a wimp; I love gardening, but the minute I have to touch a bug, I'm <i>done. </i><br>
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As a side dish, I cooked up some beet greens (which are chock full of great vitamins like B6) with a clove of garlic, salt, pepper, and a little of our fantastic local butter. You essentially can cook them just like spinach, swiss chard, or your other favorite greens. They even can bake in the oven like kale chips, so don't toss your beet greens next time you get some! Mine were quite wilted after spending a few days in the fridge, but they were still in perfect cooking condition, so don't let a limp bunch deter you as long as they're nice and green and dry.<br>
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A little greek yogurt with a tiny bit of harissa mixed in is a great cooling sauce for the eggplant, but if you're like me and mix everything on the plate together as you eat, it tastes great on the beet greens, too!<br>
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<br>Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com1tag:blogger.com,1999:blog-4378681242277408115.post-63223088274106645552016-06-14T02:48:00.000-07:002016-06-14T02:48:22.247-07:00Roasted Fennel & Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
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In honor of the No Food Waste challenge, I've come up with a recipe that uses one of the most frequently discarded edible foods (broccoli stem) and a seasonal delight (fennel). Broccoli stem has just as many nutrients as the florets - in fact, it has <i>more</i> calcium, iron, and vitamin C, and it's definitely just as delicious. Roasting brings out the natural sweetness and flavors of both of these veggies, so don't toss those stems!<div>
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Have some leftover bread laying around? I baked a loaf two days ago made from fantastic flour from a local mill, so when it began to go stale, I knew I couldn't let it go to waste. Croutons can be saved in a plastic bag and will keep their crunch for soups and salads, so make a batch up instead of wasting your stale bread! You can season them up with garlic (fresh, salt, or powder), or any spices you like. They add great crunch to this creamy soup. </div>
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Dani http://www.blogger.com/profile/04104456121360255425noreply@blogger.com4