tag:blogger.com,1999:blog-68455039911607168722024-02-02T15:45:06.236-06:00Menu In MotionCooking for those on the go...Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-6845503991160716872.post-3827216877489024372014-04-17T12:25:00.001-05:002014-04-17T12:25:16.384-05:00Weeknight Dinner: Chicken ThighsIn an effort to post more, I am going to keep things short and sweet. A regular item on our dinner menu are chicken thighs. We buy them in bulk at Costco, they come 4 to a package and usually are dinner and lunch the next day. My favorite way to prepare them is baking them for 35-45 minutes in a 400 degree oven. I try a variety of spices and sauces to keep this regular menu item interesting. Last night we tried <a href="http://paleoleap.com/mustard-balsamic-baked-chicken/">this recipe</a>. They were very flavorful although I think I would prefer more mustard next time. I cooked a mixture of potatoes, onions, carrots and celery underneath in the sauce, which made for an easy side. We also had <a href="http://nomnompaleo.com/post/76712433904/forky-friday-2-14-14">broccoli bagna cauda</a> from Nom Nom Paleo, which is probably our favorite way to eat broccoli. Don't fear the anchovy, it is delicious! This was pretty easy to prepare, the most tedious part being cutting and prepping the vegetables.<br /><br />
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<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-72720385170723343882013-10-13T12:37:00.001-05:002013-10-13T12:37:16.956-05:00Meal Planning Week #3I have been trying really hard lately to plan out meals so I am not running to the grocery store more than necessary and so weeknight evenings have more leisure time and less time prepping, cooking and cleaning. I am going to document the meals here so I can have a record of what worked well and what did not. I do also use emeals occasionally, but this week I needed two crock pot recipes and there were not any included. Boo! That is actually my big gripe with emeals, sometimes it works great, but other times it just does not.<br /><br />Monday- walleye, wild rice and a green salad (wild rice was made in a large batch and frozen prior to this week)<br /><br />Tuesday- <a href="http://nomnompaleo.com/post/3739355098/slow-cooker-chicken-cacciatore">crock pot chicken cacciatore</a> with spaghetti squash and steamed green beans (cutting this recipe down to 4 servings, will prepare aromatics ahead of time, spaghetti squash and green beans can be prepared in the microwave)<br /><br />Wednesday- <a href="http://nomnompaleo.com/post/8425643634/slow-cooker-cheater-pork-stew">crock pot pork stew</a> served in lettuce wraps with cauliflower rice (will prepare cauliflower in food processor prior to wednesday)<br /><br />Thursday- Kowalski's rotisserie chicken, sweet potatoes, steamed broccoli (pick up chicken, microwave sweet potatoes and broccoli)<br /><br />Hope everyone has a great week!Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-79417716570154623212013-10-05T17:29:00.001-05:002013-10-05T17:30:24.290-05:00French Toast CasseroleThanks everyone for coming to our housewarming brunch! I have had a few requests for the French Toast Casserole recipe and here it is. Charlie's mom, Suzanne Rand made it first, and it was so awesome, I had to repeat it. Also, <a href="http://adamsfarms.com/blog/recipes/green-yellow-quiche/">here is a link to the quiche</a> I made, which is from the New Basics Cookbook. I used only 1/3 cup of gruyere cheese and next time I would add 1 egg and reduce the amount of half & half to 2/3 cup.<br />
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<i><u><b>Casserole</b></u></i>1 lb. French bread, crust cut off,<br />
8 oz. cream cheese, cut into cubes<br />
1 c. blueberries<br />
12 eggs<br />
1 c. milk<br />
1/3 c. maple syrup<br />
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<b><u><i>Syrup</i></u></b><br />
1 c. sugar<br />
2 T. cornstarch<br />
1 c. water<br />
1 c. blueberries<br />
1 T. butter<br />
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1) Grease a 9 x 13 casserole dish with pam, olive oil--whatever you choose.<br />
2) Either cut the bread into cubes or rip it into bite sized cubes. Put half of it in the casserole dish.<br />
3) Sprinkle half the blueberries and half the cream cheese on the bread. Cover with the rest of the bread and top with remaining cream cheese and blueberries.<br />
4) Beat eggs with milk and maple syrup. Pour evenly over the bread mixture. Cover and leave in the fridge overnight.<br />
5) The following morning preheat the oven to 350. Let the casserole sit out of the fridge 30 minutes before putting in the oven. Cover the casserole with tin foil and cook for 30 minutes. Uncover and cook for 25-30 minutes more until the top is golden brown.<br />
6) Serve with blueberry syrup.<br />
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<u style="font-style: italic; font-weight: bold;">Blueberry Syrup</u><br />
1) Combine all syrup ingredients into saucepan, whisk and bring to a boil until thick and purple. Serve over casserole.<br />
<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-30481981995526800032013-05-09T14:59:00.001-05:002013-05-09T15:00:25.080-05:00Right Now<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Life has been a little bit crazy. I love to cook--but gosh, my hobby can take up a lot of time. From scouring the internet for the "perfect" recipe, to multiple grocery store trips in a week and choosing labor intensive recipes a little too often--I need to scale back my hobby a bit. However, scaling back does not mean compromising my values--eating as few processed foods as possible while enjoying meals in my own home. In comes Emeals. Every week I get a menu and grocery list delivered to my inbox. I do not follow it exactly, but it definitely gives me enough structure to limit my grocery store trips and internet treasure hunts. Additionally, most of the recipes are pretty easy and do not consume too much time. Here is what we have and will be having this week. I will try to keep you updated and will maybe share a few of my favorite meals of the week. Keep in mind this is not the exact emeals plan--like for instance, I added mashed turnips because I thought I might need a few carbs. I also really had a craving for wild rice salad since spring is finally here. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: #222222; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Meal #1: Ginger pork chops with sriracha broccolini and mashed turnips</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: #222222; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Meal #2: Dijon chicken breasts with green beans and wild rice salad</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: #222222; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Meal #3: Pork carnitas with cilantro cauliflower rice</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: #222222; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Meal #4: Grilled lime flank steak with sweet potatoes and wilted spinach</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: #222222; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Meal #5: Shrimp and pineapple kabobs with tomato & avocado salad<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Once I am a few weeks into this, I might do an Emeals review. I do the Paleo plan, but there are a lot of options for a lot of different diets. </span></span>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-52684508065837495302012-12-10T13:41:00.000-06:002012-12-10T13:42:48.602-06:00Curried Meatball Soup in the Slow CookerWant to try something a little different? If so, I highly recommend this soup. The recipe comes from <i>Slow Cooker: The Best Cookbook Ever. </i>I can't recommend the cookbook enough. It is full of recipes from the very traditional--dump it in the slow cooker and leave, to complex recipes that require a bit more care. This recipe is very easy and also is full of different flavors. The meatballs are pretty labor intensive however. I made a triple batch the first time I made this recipe, and just pulled them out of the freezer and tossed them in the crock pot. It made the recipe almost too easy. I definitely recommend doing the same.<br />
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<u><b>Ingredients for the Meatballs</b></u><br />
1 cup cooked long grain rice<br />
1 1/2 pounds of ground beef (or turkey)<br />
1 teaspoon of curry powder<br />
4 green onions, chopped, green & white parts<br />
1 Tbs of Hot Mango Chutney<br />
1 large egg (whoops, I was all out and used 1/4 cup of applesauce)<br />
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<u><b>Ingredients for Soup</b></u><br />
7 cups low sodium beef broth<br />
1/2 cup soy sauce (I use gluten free)<br />
1 bunch of bok choy, chopped,<br />
1 cup snow peas<br />
2 cups of bean sprouts for garnish<br />
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Optional Ingredients:<br />
1/3 cup of water chestnuts<br />
2 cups shredded cabbage <br />
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1) In a large mixing bowl, combine all the meatball ingredients and mix together well. To do this right, you may need to use your freshly washed hands. Once mixed, make the meatballs. They should be about an inch in diameter and you should get about 12-15 meatballs.<br />
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2) Add the broth and soy sauce to the slow cooker. Then add the meatballs. Cover and cook on high for about 3 hours. If you are like me and used frozen meatballs, cook on high for 4 hours.<br />
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3) Add in the bok choy, snow peas and any other veggies you choose to add. Cook on low for an hour.<br />
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4) Serve in bowls topped with the bean sprouts. Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-18765774883006002312012-11-08T12:20:00.001-06:002012-11-08T12:20:35.106-06:00Homemade Salad Dressing--Easier Than You Think!Lately, I have been almost exclusively making my own salad dressings. From being in the kitchen with my mother, I knew it was possible to make a delicious salad dressing out of just a few ingredients. I also know that the list of ingredients on most store bought salad dressings are very long and contain words that belong in a chemistry textbook.<br />
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Anyways, the other day on a whim I bought a bottle of Annie's Woodstock salad dressing which is a tomato and tahini mixture. After one taste, I was hooked. However, at $4+ something for a tiny 8 oz bottle--that is some expensive stuff, especially when I am capable of going through one bottle in a week. Solution? Make my own. I searched "homemade Annie's Woodstock dressing" and came up with a couple of recipes. I decided to use <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=698649">this one</a> from Spark People. The result? Next time I will probably add the water last and will drizzle it in slowly to get my desired consistency. I added it right away and the consistency was too thin. The flavor is great though! I really do not notice a big difference between my homemade stuff and Annie's. The cost? I got about 16 ounces of dressing and when I did a rough estimate of costs, it came to about $3.50. Awesome, twice as much dressing for half the price and no mystery ingredients. I'm sold.<br />
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You can do the same thing! Whatever your favorite is, look for a recipe and try to imitate it. You might surprise yourself with how well it turns out. It is so easy too! I swear people look at me like I must labor intensively in the kitchen to make a salad dressing.<br />
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<b>Tips for Making Homemade Salad Dressing</b> <br />
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1) Dressings have to emulsify--meaning two or more liquids need to come together as one mixture. Oil and vinegar do not mix well, but often adding something very acidic like a bit of lemon juice helps. I also prefer to use a food processor and let it run for awhile. I feel like it results in a much better emulsion compared to whisking.<br />
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2) Use good olive oil. I found out the hard way that rancid olive oil is pretty disgusting.<br />
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3) Oil and vinegar should be at a 2:1 ratio.<br />
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4) Here are some good vinegars to try: red wine, balsamic, white white, sherry, champagne or even some citrus instead such as lime, lemon or orange.<br />
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5) Here are some good flavor enhancers: chopped rosemary, oregano or thyme, garlic, shallots, sun dried tomatoes, soy sauce, ginger <br />
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6) Specific bottles for salad dressing are not necessary, but they do make it a lot easier to make and store homemade salad dressing. They also come printed with some hand recipes. Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-21022853397621271732012-11-04T12:26:00.001-06:002012-11-04T12:28:13.854-06:00Pumpkin Oatmeal PancakesThis recipe is based on one from the <a href="http://www.biggest-loser-recipes.com/oatmeal-pancakes.html">Biggest Loser website</a>. Since I am limiting gluten and dairy, breakfast is probably the hardest meal of the day since eggs get boring after awhile. I have had to get creative, and although I am not the hugest fan of pancakes, I love these ones! I made some changes to the Biggest Loser ones because I don't really have a good reason to leave the yolk of the egg out and the thought of putting cottage cheese in pancakes makes my stomach turn. These pancakes are awesome. They are filling and satisfying, yet do not leave you with the "blown up" feeling you have after eating a stack of flapjacks. They were topped with Trader Joe's Honey Apple Butter and served with turkey sausage and a big mug of coffee. Yum!<br />
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The first time I made these, I used my immersion blender and it did not do the greatest job on grinding the rolled oats. I ran the mixture through my food process until it was smooth and it really made a difference. Also, the batter can sit in your fridge, but it tends to thicken up a lot of if you do that, add another egg.<br />
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<b><u>Ingredients</u></b><br />
4 eggs<br />
1 cup rolled oats*<br />
1 cup pumpkin<br />
1 tsp of vanilla<br />
2 tsp of sugar<br />
1 tsp of cinnamon<br />
Optional: 1 tsp each of ground ginger, nutmeg, or allspice)<br />
splash of EVOO<br />
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1) Combine all ingredients in food process or a blender. Blend until smooth.<br />
2) Heat a splash of EVOO on a griddle or large non-stick pan (I usually put a bit on a paper towel and just coat the pan).<br />
3) Scoop about 1/4 cup of the batter in the pan. These pancakes do not bubble like normal pancakes, but you will know they are ready because little holes start to form. Flip and cook the other side.<br />
4) Serve with whatever topping you like: any sort of nut butter, the apple honey butter is great, maple syrup, chopped nuts, whipped cream, or jam.<br />
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*gluten free if you use gluten free rolled oats<br />
<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com2tag:blogger.com,1999:blog-6845503991160716872.post-56044678491400413542012-10-11T09:46:00.000-05:002012-10-11T09:46:40.517-05:00Using Your Freezer EffectivelyThis summer I purchased a deep freezer for $60 on Craigslist. I bought it because I was feeling guilty for all the room I was taking up in the tiny freezer I share with a roommate. However, that freezer has changed the way I eat and cook. It also has paid for itself several times over again. Here is how:<br />
<ul>
<li>I can buy large amounts of meat while it is on sale. Meat is easily the biggest part of my grocery budget.</li>
<li>I can now buy meat at Costco, which comes in such large amounts I could not take up all that room in our little freezer. Costco meat is about the same price as grocery store sales and the quality is much better. </li>
<li>I can cook large amounts of things such as wild rice hot dish, sweet and sour stew, chicken soup and freezer the leftovers for quick and easy meals</li>
<li>While frozen vegetables are not my favorite, it is nice to be able to keep a few packages on hand for a quick meal. </li>
<li>When I have food on hand, I avoid extra grocery store trips which saves money </li>
</ul>
However, your freezer can cost you a lot of money if you do not use it effectively. You have to store things so they do not get freezer burned. I highly recommend the ziploc perfect portion bags. I tightly wrap food in the portioning bags, and then place those in a freezer bag. I label each freezer bag with the contents and the date it went into the freezer. Another solution is a Food Saver system. My dad uses it and I cannot say enough good things about it. He gives me frozen fish and wild game and I have never had a problem with freezer burn. I would own one if I had more space. From experience, I will tell you that normal ziploc style bags do not work (maybe if placed in a freezer bag?) and tupperware is even a more terrible idea.<br />
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Another recommendation I have is keeping inventory of what is in your freezer. I have a chest style freezer and things can very easily fall to the bottom as I am searching for something else and get forgotten. Either you will find something down there and be completely disgusted at how long it has been in there and not want to eat it or you will buy things you do not need because of the forgotten food towards the bottom. <br />
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And one last tip--when you buy food you intend to freeze, do it right away. Otherwise it will just sit in your fridge and by the time you get to it, it might be too late to send it to the freezer. <br />
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I know eating out of the freezer is not for everyone. I do prefer fresh over frozen any day, but for the sake of my budget and for the sake of convenience, the freezer is great. Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-37744431956473213832012-10-10T11:49:00.001-05:002012-10-10T11:49:37.246-05:00Wild Rice HotdishWild rice hotdish was a staple in my house growing up. It makes an excellent side to so much of the wild game that we ate around our dinner table. Wild rice is also incredibly good for you. It is packed with protein, folic acid, niacin, magnesium and fiber. When the leaves start to change color and fall, I know it is time to start filling my freezer with wild rice hotdish, which is actually much more like a pilaf. This recipe is so easy and it freezes really well. It is so easy to grab a dinner sized portion of wild rice from the freezer and then cook it in the microwave with a splash of water or chicken broth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLpCgs_8GG906gYVQk4dBiIqe6rNsiiMR_BPNmiskjheeJTl_WfUbpR0ddOLtHL8-R63tgGfMtq92-Y_IwkqSVMhyphenhyphen2Dqw8rVz2qFF7GyFVuWT8halJgrbAurbIKeyb0Z7fCFdAQbAz7M/s1600/IMG_20121009_203906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLpCgs_8GG906gYVQk4dBiIqe6rNsiiMR_BPNmiskjheeJTl_WfUbpR0ddOLtHL8-R63tgGfMtq92-Y_IwkqSVMhyphenhyphen2Dqw8rVz2qFF7GyFVuWT8halJgrbAurbIKeyb0Z7fCFdAQbAz7M/s320/IMG_20121009_203906.jpg" width="320" /></a></div>
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<u><b>Ingredients</b></u><br />
1 onion, diced<br />
4 stalks of celery, diced<br />
10 oz. of sliced mushrooms (baby bella, white)<br />
3-4 sliced of bacon, chopped<br />
splash of olive oil<br />
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1 c. wild rice<br />
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3-4 c. of chicken stock (use homemade, Swanson's or the Costco brand)*<br />
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1) Preheat oven to 350. <br />2) In a dutch oven, let a splash of olive oil warm up over medium heat. Add the onion, celery, mushrooms and bacon and saute until the onions are translucent and the celery is no long crunchy. <br />
3) Add the wild rice and the chicken broth and place the mixture in the oven for 1-1 1/2 hours, until the liquid is absorbed and the rice is tender.*<br />
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If you want to freeze it, I recommend measuring the rice out in two cup portions and either using a ziploc bag or one of the ziploc perfect portion bags meant for the freezer, and placing the portions in a larger freezer bag.<br />
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*Depending on what kind of cookware you are using, this might change. For instance, I found that in my cast iron dutch oven, the liquid cooked off much faster because it conducts heat better than my non-stick dutch oven. I use 4 cups of liquid versus 3 when I am using cookware that conducts heat better. Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-38737163173536939912012-10-03T11:09:00.001-05:002012-10-03T11:09:14.006-05:00Pumpkin PancakesLast night before bed, I mixed up a batch of pumpkin pancake batter. I am not much of a pancake person, but I do love pumpkin, so I decided to give these a shot. <a href="http://foxandfawnfarm.com/2010/10/08/pumpkin-perfection-pancakes-2/">This recipe</a> is from the farmer's who supply me with a weekly CSA. I did not use fresh pumpkin this time around, but Libby's canned pumpkin (not pumpkin pie mix). I also replaced the milk with almond milk, the flour with rice flour and added an egg. If you do it this way they are gluten and dairy free. Next time around I might add another egg because these were pretty thick. They don't bubble like normal pancakes while cooking. They were also incredibly filling. One was plenty! I ate them with some turkey sausage and Anderson's Maple Syrup (aka the best maple syrup). I will definitely do these again and they are so quick in the morning if you make the batter ahead of time.<br />
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<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-83831107544400075942012-10-02T22:19:00.001-05:002012-10-02T22:19:15.565-05:00What's for Dinner?Tonight I made <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe/index.html">Giada's Chicken Cacciatore</a>, served over spaghetti squash with some mixed greens. I followed the recipe almost exactly, except for a few things. I opted to leave out the flour. I added baby bella mushrooms at the onion/pepper/garlic step. I subbed dried basil instead of fresh. The grocery store did not have any basil and I killed my basil plant (hangs head in shame). The spaghetti squash was easy. I cut it in half, scraped out the seed and roasted it in the over for about 40 minutes at 375. The greens are simple and just served with some vinaigrette.<br />
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<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-53555016442406674812012-09-29T15:44:00.002-05:002012-09-29T15:44:30.074-05:00Why I Threw Away 3 Liters of Olive OilThe other day I made a stew that I make all the time and thought it tasted off. I made my roommate try it to see if it was okay, he loved it, so I chalked it off to the peppery arugula I ate alongside it. The next day I made a marinade for flank steak and stuck my finger on it and was absolutely disgusted. I threw it away. It was the grossest thing I have ever made. However, I could not figure out why because I like all of the ingredients I put in it and did not know what would give it a metallic soapy taste. I brought my problem to the Food 52 hotline and got my answer--rancid olive oil. Sure enough, the 3 liters of olive oil I bought from an imported food store was disgusting. I have always sworn by the olive oils from this store which are imported from Greece. I felt like it was better than anything you can buy on the grocery store shelves.<br />
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Wrong! After a little research, I learned that olive oil imported from Europe is often adulterated with other oils and even if it says it is from Italy or Greece, Italy or Greece may have just been a stop on the way to the United States. It is expensive to make Extra Virgin Olive Oil and the European producers cannot keep up with the demand in the United States at a price-point that people will pay. The U.S. government does not think olive oil fraud is serious enough to crack down on, so therefore a lot of olive oil gets into the United States that is definitely not extra virgin olive oil, and possibly not even olive oil at all. You can read a <a href="http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry">short article</a> about the problem here and a longer one <a href="http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller">here</a>. Sadly, there are a lot of small producer's make really great olive oil in Greece and Italy, but when you are just buying a bottle off the grocery store shelf, it is really hard to tell if it is the good stuff or not. In my research I found that Colavita is a very reputable brand. I have also heard that a lot of cooks love the Kirkland (Costco) brand olive oil and I do not doubt that it is good, as the Kirkland brand is usually high quality.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U25S796CIha4ImX6FnrOmtIn4-9_v_k8preMWAPRLlwAO3a-yYcpR3U-lKL5BMbxK0tRnJr92AdntJVns2CCFtcHQbBGE1FSFIav0EBF0EJsLaX7V9fcAQ2YfxBbQrpjaTcN8vC5q-I/s1600/IMG_20120929_154205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U25S796CIha4ImX6FnrOmtIn4-9_v_k8preMWAPRLlwAO3a-yYcpR3U-lKL5BMbxK0tRnJr92AdntJVns2CCFtcHQbBGE1FSFIav0EBF0EJsLaX7V9fcAQ2YfxBbQrpjaTcN8vC5q-I/s320/IMG_20120929_154205.jpg" width="320" /></a></div>
<br /><br />The stuff I bought--definitely not the good stuff. It could have been a problem in the way that it was stored or the producers just might have gotten a bad batch, but knowing about this problem makes me really nervous to go buy 3 liters of olive oil that is imported from Europe.<br />
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So what is a cook to do? The good news is that California is producing some really great olive oils and they have a council that certifies certain brands as meeting its standards. I went to a local cooking store and tried several California olive oils and chose one specifically for dressings, marinades and dipping where a good flavor is important. I went with Lucero Mission extra virgin olive oil. Then I went to Trader Joe's and got a bottle of their less expensive California olive oil for those times where you need a lot of it or I am just using it to saute something. The funny thing is the bottles are incredibly similar and I wonder if Lucero is Trader Joe's supplier? You never know, but I do know that I feel good about purchasing California olive oils. Not only am I supporting businesses in the United States, but I am guessing I am supporting some pretty small farms too. Win-win!Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com4tag:blogger.com,1999:blog-6845503991160716872.post-72058805138371899612012-09-23T14:40:00.000-05:002012-09-23T14:40:32.696-05:00Kale<div class="separator" style="clear: both; text-align: center;">
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This is what happens when you grow four kale plants in your garden and you do nothing. This plants got no attention almost all summer and I would say this is hardly 1/4 of this summer's yield. Such an easy plant. All of this got blanched and frozen for healthy additions to soup, eggs, and braised dishes all winter long. I still have more to harvest too!Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-86767068281832156792012-09-19T22:28:00.000-05:002012-09-19T22:28:50.741-05:00Nana's Sweet & Sour StewHey! Long time, no see. I have been kind of bad about blogging for awhile now. Life is busy. My schedule is a lot different than it was when I was blogging regularly. I also have made a lot of interesting changes in the way I eat, but I will save that post for another day.<br />
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I have posted this recipe before as a crock pot recipe. I decided to do the "other" version of the recipe which is on the stovetop. I also made a change that I am really excited about (nerd alert!). This recipe is apparently from my great-great grandma, lovingly known as "Nana." My Great-Grandma Blanche made it for my Grandma June, my Grandma June made it for my Dad, and while I am sure my Dad is capable of making it, my mother made it for me growing up. This recipe is true comfort food. It will always remind me of home and my family. As for my change--we usually eat this over mashed potatoes. Instead, I put the mashed potatoes (actually mashed squash, potatoes and turnips) on top, like you would for Shepherd's Pie. Yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZzmFk4Lg-KZwOr_ZducgwprA7XYyJOTSlanmZOl8ZowTgkjvxi0x4dTz1I5OtzKlb15jTJeQgtnZLXFzYWvizvr3b8fuFn7tQFk7VGy6jeX1yWunFShqpC8IST1lVFNX17OLUeEFHAU/s1600/IMG_20120919_211439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZzmFk4Lg-KZwOr_ZducgwprA7XYyJOTSlanmZOl8ZowTgkjvxi0x4dTz1I5OtzKlb15jTJeQgtnZLXFzYWvizvr3b8fuFn7tQFk7VGy6jeX1yWunFShqpC8IST1lVFNX17OLUeEFHAU/s320/IMG_20120919_211439.jpg" width="320" /></a></div>
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<b><u>Ingredients</u></b></div>
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1.5 pounds of stew meat</div>
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1/4 cup of flour (I used rice flour) mixed with salt & pepper</div>
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2 Tbs. of olive oil</div>
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4 carrots, sliced</div>
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1 onion, cut into chunks</div>
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1 cup of water</div>
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1/2 cup ketchup (I recommend Annie's Organic or Simply Heinz)</div>
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1/4 cup vinegar</div>
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1/4 cup brown sugar</div>
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mashed potatoes, mashed root vegetables or mashed cauliflower</div>
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1) Dredge the stew meat in the flour. In a Dutch oven, heat up your oil. Once hot, add the flour coated meat and brown. </div>
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2) While the meat is browning, mix up the base of the stew. In a medium sized bowl whisk together the water, ketchup, vinegar and brown sugar until the sugar is dissolved. Set aside.</div>
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3) Add the carrots and onion to the browned meat. Stir in the sauce and coat. Turn the heat to medium-low and let the mixture simmer for 35-40 minutes or until the sauce is thickened and the carrots are fully cooked. Stir occasionally. Serve over or under your favorite mashed vegetable.</div>
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Optional: You can add just about any vegetable that is sitting in your fridge, dying to be used. This time I used celery and mushrooms because I had them on hand. </div>
<br />Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-58047401384371658702012-06-25T19:46:00.000-05:002012-06-25T19:46:08.282-05:00Chicken Teriyaki SaladYum! I made this salad for a picnic I am going on tomorrow. I did not expect this salad to be nearly as tasty as it was. I am almost disappointed I have to wait until tomorrow to have more than a bite or two. I stumbled upon the <a href="http://www.parentsconnect.com/parents/food/recipe-center/high-folic-acid-recipes/Teriyaki_Chicken_Salad.html">original recipe</a> while searching for kid friendly picnic dishes as it is for a 14-year-old. I made a few changes. I used more chicken. I used green beans instead of edamame, less broccoli slaw and nixed the almonds. <br />
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<u><b>Ingredients</b></u><br />
3 boneless chicken breasts, cooked and chopped<br />
2 Tbs of olive oil <br />
1 cup green beans<br />
8 oz broccoli slaw<br />
1 1/2 cups chopped pineapple <br />
1/2 cup teriyaki sauce (I used Trader Joe's Soyaki sauce which was really good!)<br />
1/2 cup rice vinegar<br />
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1) Saute the chicken breasts in olive oil, about 5-6 minutes on each side. Set aside.<br />
2) While the chicken is cooking, fill a large pot with water, bring to a boil and then add the green beans. Cook for about 3 minutes, and then transfer them to a bowl filled with ice water. Let them cool off.<br />
3) Chop up the chicken into bite sized cubes and cut the green beans into bite sized pieces<br />
4) Mix the teriyaki and rice vinegar in a small bowl. Add the chicken, broccoli slaw, pineapple and green beans to a medium sized bowl and pour the dressing over it. Cover and let it chill in the fridge. Overnight is best. <br />
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*This recipe is gluten free as long as you make sure the teriyaki is gluten free. The Soyaki sauce from Trader Joe's is not gluten free.Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com1tag:blogger.com,1999:blog-6845503991160716872.post-9291625234542229852012-05-07T21:50:00.000-05:002012-05-07T21:50:29.910-05:00Quick & Easy Vegetable SoupThis recipe was inspired by <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe/index.html">this one</a> from Giada de Laurentis. I doubled it, skipped the crushed red pepper, the beans, and added a lot of vegetables. I made a double batch and froze some of it. I know it is summer, but this is such a quick and easy meal to take to work and if your office is anything like mine, it is frigid in the summer! Feel free to add your own veggies--even frozen ones! It is supposed to be quick and easy. You could also make this meal super inexpensive by using just the marinara, the chicken broth, 1/2 a bag of mixed frozen veggies and the pasta.<br />
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<u><b>Ingredients</b></u><br />
1-2 Tbs of EVOO<u><b> </b></u><br />
1 garlic clove, minced<br />
1 onion, diced<br />
1 cup mushrooms<br />
2-3 carrots, diced<br />
3 stalks of celery, diced<br />
1 cup chopped green beans<br />
1/2 cup corn<br />
1 cup frozen pearl onions <br />
2 jars of marinara sauce (I use classico)<br />
4 cups of chicken broth<br />
3/4 cup small pasta (I used piccolini spinach and zucchini wheels)<br />
salt & pepper to taste<br />
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1) In a large soup pot, heat the EVOO on medium heat. Add the garlic and stir. Quickly add the onion, mushrooms, carrots, celery, green beans and corn. Heat until the onions are translucent and the mushrooms are no longer steaming.<br />
2) Add the pearl onions, the marinara sauce and the chicken broth, until simmering.<br />
3) Add the pasta and cook until soft, about 6-7 minutes.<br />
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And you're done! Top with Parmesan cheese if you would like. <br />
<u><b> </b></u>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-79665367211026634272012-04-07T15:56:00.000-05:002012-04-07T15:56:59.237-05:00Green Eggs & Ham<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXETUwZ1WqAq4kSs6DlTqvgPAnudA8vAeJMiz5CLDkzq6r-wwzm2jclM4FDfF7u7vvYk9f_BlS_qSFczbTM6CEmWehbTx_xSDnj1rpPbdrKRVWRACoVxw3pIdgafmJlwcDQGhepNLvr4o/s1600/IMG_20120407_151735+%281%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXETUwZ1WqAq4kSs6DlTqvgPAnudA8vAeJMiz5CLDkzq6r-wwzm2jclM4FDfF7u7vvYk9f_BlS_qSFczbTM6CEmWehbTx_xSDnj1rpPbdrKRVWRACoVxw3pIdgafmJlwcDQGhepNLvr4o/s320/IMG_20120407_151735+%281%29.jpg" width="320" /></a></div><br />
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Actually, they are deviled eggs made with avocado and topped with proschiutto crisps. Happy Easter everyone!Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-47634129122045173862012-03-05T14:31:00.001-06:002012-03-05T14:37:39.014-06:00Five Questions to Help You Make Healthier and More Nutritious Food<div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="mso-list: Ignore;"><span style="font-family: inherit;">Do you ever look at a recipe and wonder how you can make it healthier? Do you have an old favorite that you know is just not that awesome for you, but you really want to eat it anyways? Ask yourself these five questions, follow some of the tips I offer, and your favorite recipes could become a lot better for you!</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><strong><span style="font-family: inherit;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman";"> </span></span>First look at the protein. Can you substitute something leaner?</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">I have never had an issue subbing ground turkey for ground beef. It is much leaner and you are not going to sacrifice much flavor. Another good substitution is chicken Italian sausage for pork Italian sausage. I recently made that switch in the </span><a href="http://www.marthastewart.com/341748/sausage-lentil-and-kale-soup"><span style="font-family: inherit;">Martha Stewart recipe</span></a><span style="font-family: inherit;">. I purchased chicken Italian sausage at Trader Joe’s and just cut it into in half and sliced it. I felt like the soup would have been really greasy had I used Italian sausage, and I don't know about you, but I do not like greasy soup!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Also, do not discount non-meat sources of protein such as nuts, beans and eggs. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><strong><span style="font-family: inherit;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman";"> </span></span>Look at the fat used in the recipe. Is there a healthier fat you could use? </span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Olive oil is almost always better than vegetable oil. Other options are coconut oil and grapeseed oil. The concern with olive oil, especially extra virgin, is that you can’t use it at high temperatures. Buy the light version or non-extra virgin and it can withstand higher temps. Olive oil is full of good healthy fats that are good for your hair and skin. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Another oil that is not so great for you is mayonnaise. Use avocado on your sandwich instead of mayo. Avocado is another food that is full of good healthy fats. If you want to go the fat-free option, you can always check out </span><a href="http://menuinmotion.blogspot.com/2010/08/greek-yogurt.html"><span style="font-family: inherit;">Rocco’s recipe</span></a><span style="font-family: inherit;"> for “mayo” made of yogurt. I love it and it is such a great option for chicken salad or tuna salad.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Plain Greek yogurt is always a good sub for sour cream and it can be used in a ton of other recipes to make things creamy. Think twice about using heavy cream, half and half and butter and give Greek yogurt a shot.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><strong><span style="font-family: inherit;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman";"> </span></span>What kind of veggies does the recipe call for? Are there healthier veggies you could substitute or veggies you think you could add?</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Not all vegetables are created equal. Potatoes are really not that awesome for you and I consider them a starch, not a vegetable. Are the potatoes mashed? Maybe try </span><a href="http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html"><span style="font-family: inherit;">this recipe for mashed cauliflower</span></a><span style="font-family: inherit;"> instead. Another option is replacing them with sweet potatoes which are much healthier for you. Sweet potatoes will change the flavor of the recipe since they are so sweet, but they also might satisfy a craving for starch.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Iceberg lettuce is mostly water and is actually very hard for you to digest. Would romaine, spring mix or spinach work instead? </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Can you add a vegetable? Cooked spinach does not have a ton of flavor and can be added to egg dishes, soups and even potatoes for some added nutrition. Why not turn chicken soup into chicken vegetable soup? Is there another vegetable that seems like it would be really good in the salad you are making?</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><strong><span style="font-family: inherit;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman";"> </span></span>Is there ways to cut sodium in the recipe?</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Usually I add about ½ as much salt as the recipe calls for. I figure if I am serving it to anyone else, they can add it themselves. I try to make up for the sodium, by adding spices. If I am making something Mexican, I might add a bit more cumin. If it is Italian I up the garlic and Italian seasoning. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">I also avoid store-bought items while cooking. Rather than use store-bought salad dressing, which is full of sodium, sugar and who knows what else, I make my own. Just remember for any vinaigrette, the oil to vinegar ratio should be 3:1. I also make creamier dressing by using Greek yogurt and vinegar. You can add garlic, dried onion, parsley, and parsley to make your own ranch dressing. You can add a bit of lemon, some dill and feta cheese and you have a fantastic Greek style dressing. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">You can make your own breadcrumbs, barbeque sauce, </span><a href="http://tastystuffsmn.blogspot.com/2012/02/teriyaki-sauce.html"><span style="font-family: inherit;">teriyaki sauce</span></a><span style="font-family: inherit;"> (I cannot wait to try my friend Robin’s featured here), croutons, spaghetti sauce,<span style="mso-spacerun: yes;"> </span>and taco seasoning and you will greatly cut down on the amount of sodium you consume. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><strong><span style="font-family: inherit;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman";"> </span></span>Is there a healthier starch to use?</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">All starches are not created equal. Refined flour is not very good for you. Whole wheat flour contains much more fiber, iron and other good nutrients. So rather than white bread, use whole grain wheat. Use whole wheat pasta rather than the kind made with refined flour.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Brown rice is superior to white, and also contains more fiber and good nutrients. If you are really partial to white rice, they do make a fortified kind, but also remember that it is more processed and I know I prefer food closest to its natural state. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">A good rule of thumb is that the deeper in color something is, the better it is for you. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 9.0pt;"><span style="font-family: inherit;">Quinoa is another whole grain alternative to rice and if you live in Minnesota, you can luckily easily purchase wild rice in the grocery store, which is awesome for you!</span></div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-84970183683809789182012-03-04T19:47:00.000-06:002012-03-04T19:47:56.137-06:00Salmon with Lemon Zest & Thyme<div class="MsoNormal" style="margin: 0in 0in 0pt;">Brace yourselves, I have an abundance of both salmon and walleye in my freezer, so there is going to be a lot of fish recipes coming up. In an effort to add more fish to my diet, I gladly accepted some walleye that my dad, brother and boyfriend caught while ice fishing and I also split a wholesale share of wild sockeye salmon with my cousin. In this post, I am focusing on salmon.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I love salmon, but eating it regularly is hard on the budget since I do not eat farm-raised salmon (PCBs, unnatural dyes, etc). My parents order salmon from a fisherman who spends part of his year commercial fishing in <state w:st="on">Alaska</state> and the other part of the year in <place w:st="on"><city w:st="on">Duluth</city>, <state w:st="on">Minnesota</state></place>. I decided to see if my cousin wanted to order a wholesale share and split it with me, since I do not have room for 22 lbs of salmon in my freezer. I ended up taking 7 lbs of it, and at about $10 a pound, I am saving nearly $5 a pound, as the very same fisherman also supplies the co-op down the block from me, but it is more than $15 a pound! </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The salmon comes in huge fillets, which are all over a pound each. It could easily feed a family of four, but since I was sharing it with only one other person, I needed to figure out what to do with the leftover salmon. I ended up <a href="http://www.epicurious.com/recipes/food/views/Slow-Baked-Salmon-with-Lemon-and-Thyme-365151">baking the whole fillet</a> and then using the rest to make salmon chowder. Both recipes are below.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTSk09mq9N3Fpp1Ae3R7kjF3T-9T-BGEE1U42eW_RR23TYV1Ghxzo3YLcoWpkXy90Zae9n-kxJ09od8xDJnAYQ3mmp8xYYmrwTYZ4f_tAuicnVMrtmEaEEYep4nJjxWzxyv1mf7p0jXo/s1600/IMG_20120211_191718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTSk09mq9N3Fpp1Ae3R7kjF3T-9T-BGEE1U42eW_RR23TYV1Ghxzo3YLcoWpkXy90Zae9n-kxJ09od8xDJnAYQ3mmp8xYYmrwTYZ4f_tAuicnVMrtmEaEEYep4nJjxWzxyv1mf7p0jXo/s320/IMG_20120211_191718.jpg" width="320" /></a></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><u>Slow Roasted Salmon with Lemon Zest & Thyme from Epicurious</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 fillet of salmon (over a pound)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 ½ Tbs of EVOO</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Zest of one lemon</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tbs of fresh thyme</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt & pepper to taste</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">1)<span style="font: 7pt "Times New Roman";"> </span>Preheat oven to 275. Cover a baking sheet in tin foil and spread ½ Tbs of EVOO on the foil. Lay the salmon fillet on the foil.</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">2)<span style="font: 7pt "Times New Roman";"> </span>Combine the lemon zest, thyme and remaining EVOO in a small bowl and let sit for 10 minutes. Spread the mixture on the salmon and let it bake for 15-20 minutes in the oven. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><u>Spicy Salmon Chowder from an Alaskan friend</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 Tbs. of butter divided</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 Tbs. of flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 1/2-3 cups of milk</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 ½ cups shredded sweet potatoes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¾ cup half & half</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ bag of frozen corn</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bag of chopped frozen broccoli</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">One yellow onion, chopped,</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 carrots, chopped and peeled</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 stalks of celery, chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">About ½ pound of cooked salmon (I used the leftover fillet)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tbs of chopped fresh dill</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 jalapeno, chopped and sautéed in a bit of EVOO (you can do this separately or with the other veggies, but if you do it with the other veggies, the whole soup will be spicy)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">1)<span style="font: 7pt "Times New Roman";"> </span>In a large stockpot, melt 2 Tbs of butter and then add the flour. Blend together well, until the mixture is golden and bubbly (use medium-low heat). Slowly add in the milk and half& half, whisking regularly. The mixture should get nice and thick. Add the sweet potato and let it simmer.</div><span style="font-family: "Times New Roman"; font-size: 12pt;">In the meantime, sautee the remaining vegetables in 1 Tbs of butter. Once they are soft, add them to the milk/half & half mixture. Add the salmon and let simmer for 10-15 minutes. Right before it is done, add the dill. Garnish with the chopped and sautéed jalapeno (if you did not cook the jalapeno with the other veggies).</span>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-68682332843782626032012-02-13T11:37:00.000-06:002012-02-13T11:37:40.383-06:00Lifehacker Salad<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Do any of you read </span><a href="http://lifehacker.com/5857420/make-salad-in-a-jar-for-an-easy-grab+and+go-lunch-that-stays-fresh-for-days"><span style="font-family: Arial, Helvetica, sans-serif;">Lifehacker</span></a><span style="font-family: Arial, Helvetica, sans-serif;">? It not, they often have great tips on shortcuts you can take in organization, eating and just life in general that save time and make you more efficient.<span style="mso-spacerun: yes;"> </span>I got this idea from Lifehacker and it really is a good one.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I love taking salad to work for lunch; however I do not love taking the time to chop veggies and find ingredients the morning before work or the evening before. Additionally, if you do it the evening before, there is a good chance your salad will be wilted and soggy. Following the Lifehacker method, you can make 3-4 days of salads at once and they do not end up soggy and gross. The key is to use a jar and to layer your ingredients correctly. The jar seems to seal better than tupperware and keeping the dressing as far from the lettuce is possible is key to having a fresh salad.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The dressing goes on the bottom. I make my own dressing by using a 3:1 oil to vinegar ratio, and adding flavor enhancing ingredients like salt, pepper, crushed red pepper, garlic, shallots or my favorite herb. Next you want to pick a hearty veggie that can withstand sitting in the dressing such as onions (the dressing will actually take the bite out of the onion), beets, or mushrooms. Oh, and if you use beets, there is a good chance every ingredient in your salad will turn pink/purple. The order of the middle ingredients is less important, but your lettuce should be at the very top, as far from the dressing as possible. I also like to put the protein closer to the top as the dressing can break down the proteins, which will effect taste and appearance. It also looks like I don’t have a lot of spinach, but you can really pack it in there and it actually is a lot of spinach as you can tell from the salad in the bowl. When you want to eat your salad, just turn it upside down. The dressing will come down, coating your ingredients. You may need to use a fork or knife to ease the salad out. If the salad is going to be my entire lunch, I make sure to add some protein like hard-boiled eggs or quinoa. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyways, the Lifehacker method to making salads is a clear winner in my book. I do not get sick of them because I can make a different salad each week. I do all the veggie chopping at once, so it does not have to be a daily chore. It also is incredibly healthy, especially if you make your own dressing. I can’t wait to have my Lifehacker salad for lunch. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-1983216238672573432012-01-23T20:27:00.000-06:002012-01-23T20:27:45.755-06:00Meatball StewWell, lucky cable-free me had the opportunity to get a Food Network fix this weekend. After watching Rachael Ray, Barefoot Contessa and Pioneer Woman, it was Giada de Laurentis' cooking that caught my eye. She made this delicious looking meatball stew and I could hardly wait for the opportunity to make it for myself. It tasted just as good as it looked. <b>Verdict: Definitely something I will make again.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58ZlQwgl7dWolG2MflutQ9dDBxRm4qA0FBjMI3FCitHdNW47tWvUSylifQ-LtH_YqhINFtdLgcx26MqPNSzjxSop_dN_0NJg4f3wdD3oS-un26-uktHygvbfKL15V615dw3U9eSN57NE/s1600/IMG_20120123_185407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58ZlQwgl7dWolG2MflutQ9dDBxRm4qA0FBjMI3FCitHdNW47tWvUSylifQ-LtH_YqhINFtdLgcx26MqPNSzjxSop_dN_0NJg4f3wdD3oS-un26-uktHygvbfKL15V615dw3U9eSN57NE/s320/IMG_20120123_185407.jpg" width="320" /></a></div><b><br />
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Here is my take on the recipe:<br />
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<u><b>Ingredients for the Meatballs</b></u><br />
1/4 cup panko bread crumbs<br />
4 Tbs of water <br />
8 oz of ground turkey<br />
2 Italian sausage links (casing removed)<br />
1 egg <br />
1 Tbs of Italian parsley<br />
1/4 tsp of Kosher salt<br />
1/4 tsp of ground pepper<br />
1/4 cup of flour <br />
2 Tbs of EVOO<br />
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<u><b>Ingredients for the Stew</b></u><br />
2 Tbs of EVOO<u><b> </b></u><br />
1 small onion, cut into chunks<br />
1 red pepper, cut into slices<br />
1/4 tsp of Kosher salt<br />
1/4 tsp of pepper<br />
8 oz mushrooms, quartered <br />
1 1/2 cups chicken stock<br />
1 can of diced tomatoes<br />
1/4 tsp of crushed red pepper<br />
1 russet potato, cut into chunks (or a sweet potato)<br />
1 cup of frozen green beans<br />
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1) In a medium sized bowl, take the bread crumbs and water and stir together until well-mixed. Add the other meatball ingredients, mixing well. As gross as it might be to you, I recommend using your hands. It worked much better than the fork I was attempting to use.<br />
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2) Sprinkle flour on a baking sheet covered with parchment paper. Form meatballs with the mixture--they should be slightly smaller than a ping pong ball (about 3 Tbs each). Place the meatballs on the baking sheet. You should get about 12-16 meatballs. Roll them in the flour until they are covered.<br />
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3) In a large skillet, heat the EVOO. Add the meatballs spacing them around the pan and cooking until they are browned on all sides. When they are browned set aside.<br />
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4) Add 2 Tbs of EVOO to the skillet and then the onions and the red peppers. Cook until they are soft and then add the salt, pepper, crushed red pepper and the mushrooms. Cook about 5 minutes, until the mushrooms are no longer steaming.<br />
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5) Add the potato, green beans, the tomatoes and the chicken broth. Simmer about 20 minutes until the potatoes are cooked through.<br />
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If I were to do this recipe again, I would definitely use sweet potato in place of the russett potato. I also would consider serving over a smaller pasta like shells or macaroni and using artichoke hearts in place of the potato. Nevertheless, this was the perfect meal for a cold winter evening. Thanks Giada!Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-92163064926490319782012-01-19T20:00:00.000-06:002012-01-19T20:00:20.717-06:00Herb Roasted Chicken with Lemon<div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span class="Apple-converted-space">I </span>have always been a bit intimidated by roasting a full chicken. However, armed with the poultry shears I got for Christmas, I decided to follow in my mother’s footsteps and make an awesome roast chicken. I purchased my chicken from Costco and I used a fryer. It only cost about $5, which is pretty inexpensive. The best part of making a chicken at home is that you save the bones and and leftover chicken to make chicken soup. You can turn one $5 chicken into 6-10 meals.<span> </span></span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><b><u>Ingredients</u></b></span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1) 3-4 pound chicken</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(4) springs of rosemary, chopped</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(12) sage leaves, chopped</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(3) garlic cloves, minced</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1) Tbs of kosher salt</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1/2) tsp ground pepper</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1) Tbs of EVOO</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1) lemon, cut in half</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1) cup chicken broth</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;">(1/2) cup dry white wine</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XII0nnz9wWW180uGevN_GCGnAMnBH046A2yoOJxvdTw3hIfZhD8ohFVU0DaslLo2bTAwu_hbsfWhpDPjYJ4Lriilgrhnl9UQ0LkU7H83cCcBllHn71r4SXXr3Zdi6Vhoqfl-R7g7Nz4/s1600/2012-01-17+19.48.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XII0nnz9wWW180uGevN_GCGnAMnBH046A2yoOJxvdTw3hIfZhD8ohFVU0DaslLo2bTAwu_hbsfWhpDPjYJ4Lriilgrhnl9UQ0LkU7H83cCcBllHn71r4SXXr3Zdi6Vhoqfl-R7g7Nz4/s320/2012-01-17+19.48.18.jpg" width="320" /></a></span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span>1)<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> <span class="Apple-converted-space"> </span></span></span>Preheat the oven to 475 degrees. Pat the chicken dry, and with poultry shears, cut out the backbone of the chicken. This will help the bird cook more evenly and will also make carving easier. You can find the backbone by locating the tailbone, and then cutting along either side of it and then ripping the backbone out. Once the backbone is out, press down on the breastbone, flattening the bird into a roasting pan or casserole dish.</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span>2)<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> <span class="Apple-converted-space"> </span></span></span>Mix the rosemary, sage, garlic, sea salt and pepper in a small bowl. Separate the chicken skin, and stuff the herb mixture under the skin as evenly as possible. If you can, try to get the mixture in the drumsticks and wings too. If there is any of the herb mixture left over, you can spread it on top of the skin.</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span>3)<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> <span class="Apple-converted-space"> </span></span></span>Sprinkle a small amount of salt and pepper over the chicken, and drizzle the EVOO over the chicken, spreading it evenly. Then take a lemon half and squirt it over the chicken as evenly as possible.<span> </span></span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span>4)<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> <span class="Apple-converted-space"> </span></span></span>Turn the chicken over, squeeze the other lemon half on the underside of the bird and then leave both lemon halves under the bird, turning the chicken, breast side up. Pour the chicken broth and wine in the casserole dish. The wine and broth will ensure the chicken stay moist.</span></div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</div><div class="MsoNormal" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0in 0in 0pt 0.5in; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: small;"><span>5)<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> <span class="Apple-converted-space"> </span></span></span>Place the chicken in the oven, turn the temperature down to 400 degrees (you start with a high temperature to make the skin crispy, but cooking at this temp for too long will make the chicken cook too fast, drying it out). Roast for 80 minutes or until a meat thermometer stuck in the thigh reads 180 degrees.</span></div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-6988520190198351922012-01-19T11:10:00.000-06:002012-01-19T11:10:05.075-06:00Paula Deen--Moderation and Personal Responsibility<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Paula Deen has diabetes. She has had diabetes for the last three years, even though she has continued to prepare and encourage people to make high fat and high sugar recipes (ahem, a donut cheeseburger with a fried egg and bacon). Her admission also comes with the announcement she will be appearing in ads for a diabetes drug. Lovely. This quote, from a Star Tribune editorial best states how I feel:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 11.25pt 0.5in; mso-margin-top-alt: auto;"><span style="font-family: Arial, Helvetica, sans-serif;">“<span style="color: #333333; font-family: Arial;">Deen made a career out of tasty, but terrible for you cuisine, and now she’s going to profit from a drug to treat a disease linked to what she served up. And she waited how long to tell fans of her diagnosis?”</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 11.25pt; mso-margin-top-alt: auto;"><span style="color: #333333; font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">I think what Paula Deen has done and shameful and crass. I think her appearing on the Today show and trying to tell people that she has encouraged moderation and personal responsibility is almost laughable.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 11.25pt; mso-margin-top-alt: auto;"><span style="color: #333333; font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">However, the Star Tribune editorial makes the point that no one is being forced to watch her show. She only sells it because we buy it. We do have personal responsibility for our diets and we should practice moderation when it comes to high fat and high sugar items. I love bacon as much as anyone else, but it should not be a regular part of my diet and I know this. </span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 11.25pt; mso-margin-top-alt: auto;"><span style="color: #333333; font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">I am disappointed that a figure like Paula Deen is using this as an opportunity to schlep a diabetes drug rather than to truly promote a healthy diet that will extend people’s lives and help people avoid Type 2 diabetes. While many of us have the knowledge and are in a position to moderate and control our diets—many are not, such as children who are served unhealthy food multiple times a week in cafeterias. Once kids get the taste for the high salt/sugar/fat diet, it is pretty hard to convince them that anything else tastes good and they turn into adults like the one in </span><a href="http://bites.today.msnbc.msn.com/_news/2012/01/18/10182035-today-viewers-chefs-and-fans-react-to-paula-deen-admission"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">this article</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> who already has Type-2 diabetes and is worrying that Paula Deen’s restaurant will turn to low-fat and more healthy fare in light of her diagnosis. He would rather “…go in and get me some more diabetes,” than be faced with eating healthy food. <span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 11.25pt; mso-margin-top-alt: auto;"><span style="color: #333333; font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;">And hopefully--later tonight, you can expect a recipe for roast chicken that is both healthy and delicious.</span></span></span></div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-65729907851942762012-01-15T13:47:00.000-06:002012-01-15T13:47:48.490-06:00Skillet-Baked Eggs Courtesy of Bon AppetitThere are things I love about breakfast--and when I say "things" I mostly mean bacon. However, there is nothing better than a perfectly cooked egg. Egg do not need to be a breakfast only food though. I made this recipe as a salad/appetizer and also as breakfast with the eggs served over sourdough English muffins. This recipe truly takes the egg to a place that I did not know it could go. There are so many different flavors that all just work together perfectly--leeks, lemon, and some spicy red pepper, oh and the egg! I loved how the yolks were hot, but not completely set. I also loved how my dish looked kind of like the picture from Bon Appetite. <br />
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Since I did not alter the recipe, I will just <a href="http://www.bonappetit.com/recipes/2012/01/skillet-baked-eggs-with-spinach-yogurt-and-chili-oil">link</a> to it. If you make this recipe, I would recommend only eating one egg as this dish is incredibly rich. It also holds up in the fridge overnight rather well. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzWcCNMXXNs2iu2fsRyVko_Ejg4xOZfVJ9akw6qBw64xmVkT-m3gvTVnhFOvgzPQ-8c7rJBEBVBj3EIAd3vlDjz7N9EdKX3NRA0baeGG6rWcZ-ML2VevawA8K2gvT37857cqh9iZRrm4/s1600/2012-01-01+19.55.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzWcCNMXXNs2iu2fsRyVko_Ejg4xOZfVJ9akw6qBw64xmVkT-m3gvTVnhFOvgzPQ-8c7rJBEBVBj3EIAd3vlDjz7N9EdKX3NRA0baeGG6rWcZ-ML2VevawA8K2gvT37857cqh9iZRrm4/s320/2012-01-01+19.55.58.jpg" width="320" /></a></div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0tag:blogger.com,1999:blog-6845503991160716872.post-63756943981609437612011-12-14T22:17:00.000-06:002011-12-14T22:17:24.995-06:00Success! Crock Pot YogurtRecently I learned that you can make yogurt in the crock pot. I love yogurt. I eat it every day, sometimes multiple times a day and I also like the Greek kind, which many of you know is more expensive. I have to admit I was skeptical about making it in the crock pot. I have always assumed yogurt to be one of those foods that most of us would be better off not knowing how it is made--like cottage cheese. However, curiosity got the best of me and I decided to give the yogurt in the crock pot a shot. I did a lot of reading about the process too, so I could understand the "why" behind each step. My <a href="http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm#YMilk">reading</a> led me to the conclusion that industrial yogurt making is not all that different than making it in the crock pot--just in case you are skeptical like I was. The <a href="http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html">recipe</a> comes from Stephanie O'Dea's blog--which I cannot recommend enough. <br />
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The recipe calls for whole milk, but you can use skim or 2%. It is a good idea to start with whole when you are learning because it will set a bit better. Once you got the process down, you can try lower fat milks. This recipe should be started in the early evening (5-6 PM) or done on a weekend because of the timing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrcixn4gWIVLOuZhhYkkt-hWGNfpVnNW676pEfD7EbF7RKyO0Q8o2I7xdWaX3AzT3ib7mmra_1nkKdrM5hemX8EvCaGJqwsPikkZUaTiVIlSBwnVLs9-1m6tB-4c8IYOgz_R9BnqwdQw/s1600/IMG_20111214_213957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrcixn4gWIVLOuZhhYkkt-hWGNfpVnNW676pEfD7EbF7RKyO0Q8o2I7xdWaX3AzT3ib7mmra_1nkKdrM5hemX8EvCaGJqwsPikkZUaTiVIlSBwnVLs9-1m6tB-4c8IYOgz_R9BnqwdQw/s320/IMG_20111214_213957.jpg" width="240" /></a></div><br />
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<u><b>Ingredients</b></u><br />
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1/2 gallon of whole milk, pasteurized (NOT ultra-pasteurized)<br />
yogurt starter (I used 7 oz of Fage, but next time I will use my homemade yogurt)<br />
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<u><b>Instructions</b></u> <br />
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1) Pour the milk into a very clean crock pot. Set to low and leave for 2 1/2 hours so the milk reaches 180 degrees. Most crock pots will bring the milk close to this temperature, but you might want to use a thermometer to check. If is not at 180, leave it for 15-30 minutes. If it nowhere close to 180, turn the crock pot up to high and check in 30 minutes.<br />
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<b>Why: </b>By bringing the milk up to 180 degrees you kill the bad bacteria that you do not want in your yogurt that can effect the taste and the texture of the final product.<br />
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2) When the milk is at 180 degrees, unplug the crock pot, leave it covered and come back in three hours. At this point it should be at about 120 degrees. If not, let it cool more.<br />
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<b>Why: </b>By letting the milk cool to 120 degrees, you bring the milk to a temperature where the live cultures can thrive and do their "thing" that turns the milk into yogurt. If it is too high, the live cultures will die. If it is too cool, the cultures will not turn the milk into yogurt.<br />
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3) Scoop out a couple cups of milk and whisk the starter yogurt in and pour back into the crock pot. Wrap the crock pot in a towel and let it sit for at least 8 hours. I put my crock pot wrapped in towel in my oven (turned off). If you are doing this in the early evening after this step you can go to sleep.<br />
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<b>Why: </b>You want the milk to stay in a temperature range where the live cultures can do their thing. The longer your milk stays in this range, the better the yogurt will taste. This is why I put it in my oven. I figured if any heat escaped, at least it would be in a small enclosed space. <br />
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<div class="separator" style="clear: both; text-align: center;"></div>4) After 8 hours (and even a bit longer if you want tangier flavor), you should have yogurt. It might be a bit runnier than you are used to (store bought yogurt typically contains thickeners), but you can strain it in cheese cloth or with coffee filters. The more you strain it, the thicker it will be.<br />
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5) Add whatever sweetener you want--sugar, vanilla, honey, fresh fruit, or frozen fruit. <br />
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Enjoy! It should last 7-10 days in the fridge. I store it in Mason jars. Making your own yogurt will save you a lot of money. I typically by Chobani singles which are $1.35 each. The yogurt I made today cost under $3.00 and I got at least 48 ounces. Next time it will cost less since I can use my own yogurt as a starter. You also avoid all of the weird things in store bought yogurt and you can control how much sugar or sweetener is in it. <br />
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<div style="text-align: center;"><span style="font-size: x-small;">The Straining Process</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuVokZ2woWUelFBtWFl0md-Q5WwzI4ePKAmX2h3KMUF1-Tmmc8FWDV8kSorP6nf03SS7UulzXgtaA5C6rfmJl0XzK-Y2R_le5tMum4EiHcuu0C4eInQ4X7i-53H9TG_NPtk7iktIrT7o/s1600/IMG_20111214_211458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuVokZ2woWUelFBtWFl0md-Q5WwzI4ePKAmX2h3KMUF1-Tmmc8FWDV8kSorP6nf03SS7UulzXgtaA5C6rfmJl0XzK-Y2R_le5tMum4EiHcuu0C4eInQ4X7i-53H9TG_NPtk7iktIrT7o/s320/IMG_20111214_211458.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"> </span></div>Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.com0